Our last meal in Paris was perhaps the most fun. It is very close to the Intercontinental Grand hotel where we stayed and very near the Paris opera house. The Grand Cafe' is at 4 Boulevard des Capucines right in the middle of the theater district. Sometimes it is the waiter makes all the difference in what becomes a memorable meal. The food was good too, but Maurice was (I am assigning him that name since we never got his real name) so entertaining and personable that he overshadowed the food itself. Maurice served our champagne and spilled a little on the table. He looked at me and said that I needed to put my finger in the bubbly and put it behind each ear like perfume. He said it would bring amazing good luck. He continued to entertain us like that for the entire time. As you can see we became real "buds" by the end of the meal. I will share the recipe for my veal chop, which was out of this world, but Buzz and I will always remember Maurice the most.Veal Chop
Ingredients
2
veal chopsOlive oil spray
2 Tablespoons extra virgin olive oil
1/2 cup sliced mushrooms
1 small shallot, minced
1/4 cup red wine
1/2 cup beef stock
1/4 cup grape tomatoes, sliced into 2 pieces
Salt and pepper to taste
Preparation
Spray
griddle pan with olive oil spray.Heat over medium-high heat until pan is hot, but not smoking.
Sauté veal chops for about 90 seconds per side (to get those nice grill lines on both sides).
Place chops in an ovenproof dish and bake at 350° for about 10 minutes.
Remove from oven and let rest for about 5 minutes.
While chops are baking and resting, sauté shallot in the olive oil until golden.
Add mushrooms and sauté until they are brown.
Add wine, beef stock, and tomatoes to pan.
Boil down sauce until it has reduced by half.
Remove from heat and finish with 1 Tablespoon Smart Balance.
Pour over chops and serve.
Serves 2
