Ingredients: Veal and apricots
What: Given Pepco’s performance after the now-infamous derecho, meals that can be cooked rapidly and outdoors are my priority. I asked Sandy Miller, owner of Pennsylvania’s Painted Hand Farm, for a thin cut of meat that pairs well with newly in-season apricots. “Veal is traditionally thought of as a fall food,” says Miller, who has been raising cattle for 20 years. “But in reality, we have veal year-round because animals are born year-round. I prefer veal to beef in the summer because it is a much lighter meat, like chicken and rabbit.”
What to buy: Loin chops ($16 per pound) or scallopini ($18 per pound) from Painted Hand Farm at the Bloomingdale, Bethesda, and Takoma markets, and apricots ($4 per quart).
How to cook: Fire up your grill. Quarter apricots and finely chop one medium-sized onion. Add a tablespoon of butter, a generous dollop of honey, a pinch of salt, and sprigs of basil, rosemary, thyme, or other fresh herbs. Put this in an oven-safe skillet and cook on the grill-top until the apricots begin to fall apart (aiding with a fork as needed). Throw in a splash of rye to deglaze the pan. Meanwhile, lightly salt and pepper the chops, then cook them for three to five minutes on each side. Spoon the sauce over the chops, and slice an apricot on top for garnish. Serve with mixed greens.
Photo by Phoebe Connelly