veal chop on arugula; tiny caramelized bell peppers



This entrée really was veal, and it  tasted nothing like monkfish.

  • a veal shoulder chop from Consider Bardwell Farm, rubbed with olive oil, salt, and pepper, left to rest for more than half an hour before searing for about a minute and a half on each side, removed from the pan, coated on top with crushed garlic from Berried Treasures, returned to the pan and roasted at 375º for about 8 minutes, turned once, removed and left standing, for five minutes or so this time, deboned, then placed on a bed of very-slightly-wilted arugula from Migliorelli Farm, drizzled with the pan juices (if any), lemon juice, and olive oil, and sprinkled with chopped lovage from Two Guys from Woodbridge

  • tiny varicolored bell peppers from Norwich Meadows Farm, each halved or quartered and sautéed over high heat until slightly caramelized, finished with torn basil leaves from Full BloomMarket Garden (South Deerfield, Massachusetts) from Whole Foods, and a splash of balsamic vinegar

  • the wine was a medium Sicilian red, Branciforti Nerello Mascalese 2011