Maybe some of you could help me fine-tune this menu.
Here's the low-down on the veal chops. I pounded them, cut pockets, inserted *very* thin (almost translucent) slices of Provolone (forgot I had Gruyere, alas) and baked ham. I didn't want an obviously "Veal Cordon Bleu"; it was more to insert a little fat and moisture inside the veal meat, hence microthin slices. Dredged chops in flour, S&P, dried tarragon; browned them in EVOO and one pat of butter; transferred to FO. Deglazed saute pan with cup or so of Pinot Grigio, added maybe 1/2 cup of tomato juice I had frozen from a previously used can of San Marzanos, S&P, a little more tarragon, reduced the sauce. I sliced white mushrooms over the chops in the FO, added the reduction sauce, another pat of butter, another *light* dose of seasoning, covered tightly with foil, then the lid, and oven braised for about an hour at 325. O.M.G. These were so good. I had no idea I was capable of such a thing. Tasty, but no single dominating flavor, and melt-in-your-mouth tender, with a silky, interesting little sauce.
But. I couldn't get inspired re the sides. I wasn't sure whether I ought to add other assertive flavors, and if so, which ones. So, I made couscous (used water), threw in some raisins, S&P and a little butter; and carrots, cut in matchsticks, simmered, then glazed in butter and just a tiny bit each of S&P, grated nutmet and thyme. They both tasted good, and were satisfying, but I think I could have done better. Any ideas? Thanks.