Pan Roasted Double Veal Rib
With a Bouquet of Vegetables
and Roasted Georgia Peaches

Ingredients
1 Double cut Veal Rib Chop (approx. 20 ounces, trimmed to 1 bone)
2 tablespoons of butter
2 ounces of Madeira
_ cup of Veal stock (or canned chicken broth)
4 Georgia Peaches
_ LB of quartered Mushrooms
3-4 fingerling Potatoes (scrubbed)
1 baby Artichoke (trimmed)
6-8 cloves of roasted Garlic
10 Pearl Onions (peeled)
_ cup of shelled Fava Beans
_ cup of shelled English Peas
6-8 Asparagus spears (cut 2-inch lengths)
_ cup of Carrots, Zucchini, Yellow Squash (cut in small dices)
2 sprigs each fresh Thyme & Sage
Salt & Pepper

This dish combines the elegance and subtlety of a Veal Loin with the earthy richness of a Rib Roast. The array of vegetables served with it shows the summer’s bounty at its best and the Georgia Peaches add a fruity sweetness. Feel free to substitute other vegetables and herbs with whatever is the freshest from the garden

Prepare the vegetables (early in the day)

• Preheat the oven to 400*
• Place Peaches on an oiled cookie sheet and rub each peach with olive oil and sprinkle each with salt and pepper.
• Place Peaches in a 400* oven and roast for 15-20 minutes till skin is blistered and peaches are very tender. Remove from oven and allow to cool.
• Cut top from each peach and using a spoon scoop out pit.
• Leave 2 peaches whole and dice the other 2 peaches. Set aside.
• Bring a large pot of salted water to boil. Have ready a bowl filled with ice water.
• For the Artichokes: trim the tough outer leaves and base from the artichokes. Place them in boiling water for about 10 minutes, until tender. Remove from pot of water and place them in bowl of ice water. Cut Artichokes in quarters or 1/8ths. Remove chokes and reserve.
• Place Pearl Onions in boiling water and blanch them for 3 minutes. Refresh them in ice water and set aside.
• Put shelled Fava Beans in boiling water for 1 minute. Remove them from boiling water and place them in ice water. Slip skins off the Fava Beans. Set aside.
• Place shelled English Peas in boiling water for 30 seconds. Remove them from boiling water and place them in ice water. When cold, remove from water and set aside.
• Repeat the blanching method for the Asparagus, Carrots, Zucchini and Yellow Squash. Remember to just blanch them until tender.
• Place scrubbed fingerling Potatoes on baking sheet. Sprinkle with salt & pepper and drizzle with a teaspoon of olive oil. Place in oven and roast for 20 minutes. Remove from the oven and allow to cool. The Potatoes should still be quite firm. Cut them into _ inch dice. Then set aside.
• Roast 1 head of Garlic. Reserve 5 to 7 cloves. Save the extra roasted garlic in a covered container for another use.

Roast the Veal

• Place a 12-inch ovenproof skillet over medium heat. Season the Veal Chop on both sides with Salt & Pepper. Place the Veal Rib Chop in the pan and cook over medium heat for 4 minutes. Turn the Chop over and continue cooking on the other side for 4 more minutes. The meat should be well bronzed.
• Add quartered Mushrooms, diced Peaches, Artichokes, fingerling Potatoes, Roasted Garlic and Pearl Onions to the pan. Place the fresh Thyme & Sage on top of the Veal Chops and place the pan in the preheated oven. Roast the Veal and Vegetables for 12 minutes.
• Using a kitchen towel or oven mitt, remove the pan from the oven. Remove the Veal from the pan and place it on a cutting board. Allow the Veal to rest for 10 minutes before slicing.

Prepare the Sauce

Place the pan with the Vegetables on high heat and sauté the vegetables that were cooked with the Veal for 1 minute. Add the Madeira and the Veal stock (or chicken broth) to the pan. Reduce by half and add all other vegetables: Peas, Fava Beans, Asparagus, Carrots, Zucchini & Yellow Squash. Add 1 tablespoon of butter (cut in small pieces) to the pan. Swirl the pan to incorporate the butter. Spoon the vegetables and sauce onto 2 warm dinner plates. Place 1 whole roasted peach on each plate, slice the Veal and lay it over the vegetables. Serve and Enjoy.