Apr 30, 2008

Simple, but full of taste


Mmmm, sometimes it is really nice to go simple. Simple for dessert (as in my previous post, with the Mirabelle Plum Crumble) and simple for main course which I am posting about here. I had been craving for a piece of meat, and the weather had been so lovely these last few days so I wanted to spend little time in the kitchen and more time eating out under the sun. So I went out, bought some really nice pieces of veal (I got noix de veau / bottom round) and accompanied it with absolute basics: potatoes and tomatoes.

The potatoes however were mixed with some chopped green olives before going into the oven- it adds an extra taste.


The stems were kept on the roasted tomatoes- I feel it gives an interesting visual effect.

And because there really is not so much to write about simple pleasures, I will cut it short and just conclude that a no-fuss meal can provide as much satisfaction as a high end gourmet menu! This dish is quick to prepare, leaves almost no mess behind, and is full of taste!


Recipe for a delicious and simple veal dish:

Ingredients:
  • Veal- try to get some nice thick pieces, like bottom round
  • Potatoes
  • Green olives
  • Milk (or cream if you want something more rich)
  • Olive oil
  • Small tomatoes (kept with stems if you wish)
  • Salt & Pepper

How to make it:


Peel the potatoes and slice them. Place them in a deep baking pan. Chop the green olives. In a small bowl, mix some milk, olive oil, salt, pepper and the chopped olives. Add this mixture to the potatoes in their baking pan, and make sure the potato slices are well covered with this. Bake in oven for about 20 minutes. Once they are ready, place the tomatoes in the oven under grill, and keep the potatoes too- so let them both grill for about 10 minutes. During that time, heat a pan, add some olive oil, add pan sear the veal on high heat first, and then lower heat. Before reducing the heat, season with salt & pepper. Serve everything together, this should be enjoyed at an edible hot temperature. Enjoy!

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8 comments:

Peter G said...

Yes Marianna..its often the simple things which are the best! I love the use of the olives in the potatoes...very creative!

Patricia Scarpin said...

My husband is crazy about meat and would love this dish, Marianna. I'm with Peter - the idea of adding olives to the potatoes sounds wonderful!

the fashion assistant said...

great blog!!! First time I've come across food blog!!

K

Nina's Kitchen (Nina Timm) said...

I agree whole-heartedly. A lovely, simple meal indeed.

Christine said...

I love roasted or broiled tomatoes with their skin and stems attached. You're right - so simple and good.

diva said...

that looks amazing! love all the colours and those tomatoes..just perfect!

Ellie @ Kitchen Wench said...

Lovely! And I agree - leaving the stems on tomatoes when roasting them makes them that much prettier for presenting :)

Peter M said...

Marianna, I too recently enjoyed the olive & potato combo and I was very pleased. This meal is rustic, yet refined...may I taste?