roasted veal chop with garlics; napa cabbage with juniper

I had gone to my favorite Greenmarket cheese stall for cheese; I came home with veal chops (Consider Bardwell makes cheese from the milk of their own animals, and baby boy cows are rather unhandy for the purpose).

I forgot about the cheese.

  • two small veal loin chops from Consider Bardwell Farm, dried, rubbed with olive oil, salt, and freshly-ground Tellicherry pepper, brought fully to room temperature, seared inside a small tin-lined copper pan, both sides then rubbed with crushed two crushed garlic from Healthway Farms & CSA and a little crushed dried orange-gold Habanada pepper (acquired fresh last season from Norwich meadows Farm) before they were roasted in a 375º oven for about 7 or 8 minutes, turning once, and allowed to rest for a few minutes after being drizzled with the pan juices, a squeeze of lemon, some olive oil, scattered with finely-chopped wild garlic from Lani’s Farm (it’s mild, but I should have restrained myself a little more in doling it out) and some chopped sage from Eataly

  • baby Napa cabbage from Lani’s Farm, washed, trimmed, sliced once lengthwise,  then crosswise in 2-inch sections, wilted in olive oil along with half a dozen crushed juniper berries, the greens then seasoned with salt and freshly-ground black pepper, and drizzled with a little more olive oil
  • the wine was an Italian (Veneto) red, Dal Maso Monte Mitorio Tai Rosso Colli Berici 2014
  • the music was the 1966 section of the album, ‘Music From The Once Festival 1961-66