|2||teaspoon||Rosemary Fresh||minced fine|
|1/4||cup||Wine, Red Vermouth|
Clean the chops and remove excess fat and silver skin.
Sprinkle liberally with salt and white pepper on both sides. Sparingly sprinkle with the minced rosemary. Place one thin slice of garlic on each chop.
Pack the chops into a vacuum bag, making sure that the garlic remains on the chop.
Seal the bag, again, making sure the garlic stays in place.
I always trim the excess bag off so it doesn't collect water while in the bath. Helps prevent slop and burns.
Process in the water bath at 55C (131 F) for about three hours. They're probably done sooner, but the extra time seems to make them a little more tender. Also, want to make sure due to the thickness.
Remove from the vacuum bag, reserving the bag liquid. Place chops on paper towels to dry them off. They must be very dry for pan frying.
Heat a pan over medium high till hot. Oil the pan lightly, and saute the chops. To saute, place the chops in the pan and don't move them for several minutes. When a crust forms on the bottom, they should release easily from the pan. Turn them over, and saute on the other side.
When done, remove to a plate. Deglaze the pan with the vermouth, scraping up the fond (brown bits sticking to the pan). Reduce the vermouth to just a teaspoon or so, and add the veal stock. Add any juices that have collected around the chops on the plate, and the juices from the vacuum bag. Bring to a boil, and reduce by half. Adjust the seasonings, and add the gnocchi. Bring to a boil. Remove when appropriately thick.
Plate the chops over the gnocchi and enjoy :)
|2||Potatoes||Red are better|
|1||pinch||Salt, Morton Kosher|
|1||cup||Flour, All Purpose|
First off, all the measurements are estimates. Potatoes never weigh out evenly, and the flour depends on the moisture content of the potatoes.
Steam the potatoes till done. Length of time will depend on the size of the potatoes. When done, peel the skins off. They will come off easily.
Flour your work surface well.
Rice the potatoes onto the floured work surface.
Adding as much flour as is needed, work the potatoes into a dough. This is a feel type of thing. Too much flour will make the gnocchi tough, and not enough will cause them to fall apart when boiled. Knead the flour into the dough till it's smooth, but still somewhat sticky.
Roll the dough into a rope about the thickness of your thumb.
Cut off pieces that are about 1/2 inch long. You can roll them off the tines of a fork if you like to give them more sauce holding ability.
Cook in boiling well salted water. Gnocchi are done about 2 minutes after they rise to the surface. DO NOT bring water to rolling boil like in the picture, as it's easy to over cook them and they'll fall apart.
Cut off a portion of the dough.