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Serve with fresh bread to soak up the extra sauce

Jeff enjoyed his tomato-basil soup: "This luscious soup offered us everything we could ever want in a tasteful prelude to an amorous evening encounter: the wonderful smell of onions, garlic, and basil wafting through our home as they simmered; the smooth, rich texture and warm layers of flavor cascading from lips to tongues to throats, then bellies. Finally, the surprisingly sensuous effect of good (try sourdough!) French bread, soaked through with velvety, herb-laden liquid, giving nourishing sustenance to a light, energizing meal. Afterward: untold delights."

Yield: 2 servings

  • 2 (11-ounce) veal rib chops, boned and trimmed
  • Salt and pepper to taste
  • 1 Tablespoon olive oil, divided in ½
  • 2 tomatoes, peeled, seeded, and chopped
  • ¼ cup pine nuts, toasted
  • 1 Tablespoon capers
  • 1 shallot, minced
  • 1 clove garlic, crushed
  • ½ Tablespoon chopped fresh basil
  • 1 teaspoon chopped fresh oregano
  • 2 Tablespoons dry white wine
  • ½ Tablespoon fresh lemon juice
  • 1 Tablespoon butter
Season the veal chops with salt and pepper. Brown in ½ tablespoon olive oil in a skillet. Simmer for 10 minutes. Remove from the skillet and keep warm in a low oven. Sauté the tomatoes, pine nuts, capers, shallots, garlic, and herbs in the remaining olive oil for 10 minutes. Add the wine and lemon juice. Simmer for 4 minutes. Whisk in the butter. Pour the sauce over the veal. Garnish with additional pine nuts if desired.

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