Flambéed Veal Chops #SundaySupper

Sunday Supper with family and friends is an important time of connection. It’s amazing how food brings people together. In honor of this, with Valentines Day is right around the corner, it’s time to celebrate a different kind of connection — a romantic one. Go put the kids to sleep, pull out a nice bottle of wine and make some romantic, homemade Valentines Day food for two. For this #Sunday Supper, I’m serving up a dramatic, easy and downright sexy dish: Flambéed Veal Chops.

Flambé: French for “flaming” or “flamed.” To Flambé means “to ignite foods that have liquor added.” Simply, it’s when alcohol is added to a sauté pan then set on fire with a match. The technique is used to burn off raw alcohol flavor from a dish– and it’s so much fun!

Happy Valentines Day from my table to yours! I also want to thank Susan at The Girl in the Little Red Kitchen for hosting today’s event! For more fantastic Valentines Day food for two, be sure to check out all of the #Sunday Supper contributors recipes linked below.

First, prepare your veal chops. Remove them from the packaging and sprinkle with a little salt and pepper.

Melt butter in the pan and sauté the chops until they are well browned on both sides.

Fire time! Add the brandy to the pan and get your matches ready….I’m sorry I don’t have a picture of the flames. Since this recipe only calls for 1 tbs. of brandy, the flame only burned for a few seconds.

Have you ever set your food on fire? It’s fun! Seriously, you shouldn’t shy away from it.

There are a few rules for flambéing:

• Heat the liquor in a small saucepan before using it in your dish. Cold liquor will not ignite but you don’t want to bring it to a boil either. Simply warm it before hand in a small saucepan.
• Remember to use caution.
• Do not carry the dish around your kitchen while it’s flaming.
• Keep a metal lid handy to cover the dish if your flames get out of hand.
• You can light the dish at your table but you might want to practice first.

To finish the dish, add the peeled and chopped carrots to the pan and cover to cook for 30 minutes. Wait until you smell the deliciousness… oh my goodness…

While the veal and carrots continue to cook, saute 1 bag of spinach in a little olive oil until wilted. Place cooked spinach on a platter.

Plate the veal chops by placing them on top of the spinach. Next, spoon the carrots and remaining sauce over the chops. Serve this with a beautiful bottle of red wine and enjoy!

Flambéed Veal Chops

Ingredients:

• 2 Veal Chops, ½ lbs. each
• 2 tbs. butter
• 1 tbs. warmed brandy
• 2 carrots, peeled and sliced
• Salt and pepper to taste
• 1 tbs. olive oil
• 1 bag of baby spinach

Directions:

1. Brown the chops in butter.
2. Add brandy and ignite.
3. Add carrots
4. Reduce heat to low, cover and cook for 30 minutes until the chops are tender.
5. In a separate pan, heat olive oil over medium-high heat and add spinach.
6. Saute spinach until wilted then transfer it to a serving plate or platter.
7. Place the chops and carrots and sauce over the spinach and enjoy!

Make sure you check out all the Valentines Day deliciousness we are sharing this Sunday on #SundaySupper!

Alluring Appetizers:

• Bacon-Wrapped Dates Stuffed with Ricotta from Casa de Crews
• Kumquat Vanilla Marmalade from Shockingly Delicious
• Southwestern Meatballs wrapped in Bacon from Momma’s Meals

Exquisite Entrees:

• Almond-Crusted Sole with Mushroom Pilaf for Two from Small Wallet, Big Appetite
• Bacon Crusted Beer Mac and Cheese from Melanie Makes
• Baked Crab Cakes with Lemongrass-Ginger Mayo from The Weekend Gourmet
• Baked Pasta with Sausage and Fontina from The Girl In The Little Red Kitchen
• Baked Tilapia En Papillote from It’s Yummi!
• Chicken and Mushroom Alfredo from Cookin’ Mimi
• Drunken Snow Crabs from Family Foodie
• Eggs in Purgatory from Noshing with the Nolands
• Flambéed Veal Chops from MealDiva
• Homemade Philly Cheesesteak Stromboli from In The Kitchen With KP
• Meyer Lemon Butter Sauce Prawns with Linguine from Food Lust People Love
• Pan Seared Scallops with Lemon-Basil Beurre Blanc, Pancetta, Apples and Fennel from Crazy Foodie Stunts
• Pan-Seared Scallops with Linguine and Tomato-Cream Sauce from Bobbi’s Kozy Kitchen
• Roasted Vegetable Lasagna for Two from Hot Momma’s Kitchen Chaos
• Salmon Pakoras from Jane’s Adventures in Dinner
• Swiss Fondue for Two from Curious Cuisiniere
• White Queso Mac and Cheese for Two from Daily Dish Recipes

 

Decadent Desserts and Drinks:

• Baked Custard from Magnolia Days
• Cherry Spritzer Ice Cream Float from Peanut Butter and Peppers
• Chocolate Budino with Strawberry Hearts from Manu’s Menu
• Chocolate Malt Bread Pudding from Alida’s Kitchen
• Chocolate Marshmallow Duets from Cindy’s Recipes and Writings
• Chocolate Pots de Crème from That Skinny Chick Can Bake
• Fresh Berry Parfait with Crème Anglaise from Hip Foodie Mom
• Fudgy Dark Chocolate Brownies with Raspberry Sauce from La Bella Vita Cucina
• Funfetti Strawberry Cheesecake Trifle from Take a Bite Out of Boca
• German Rose Water Sugar Cookies For Two from Killer Bunnies, Inc.
• Gluten Free Chocolate Hazelnut Truffles from Gluten Free Crumbley
• Gluten-Free Deep Dish Hot Fudge Brownies for Two from Cupcakes & Kale Chips
• Ice Cream Stuffed Crepes with Nutella and Fresh Berries from Neighborfood
• Malawian Mbatata Cookies with Coconut Cream from Happy Baking Days
• Orange-scented Bread Pudding with Hard Sauce for Two from girlichef
• Pecan-Crusted Coconut Custards with Brandied Banana Sauce from The Texan New Yorker
• Pistachio Pudding For Two (From Scratch) from Chocolate Moosey
• 3 Japanese-Style Treats for Your Sweet from Ninja Baking
• Valentine’s Cupcakes with a Surprise from From the Bookshelf
• White Hot Chocolate from Pies and Plots

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