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1
Season the veal chops with the rosemary, thyme, garlic, and olive oil.
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2
Cover, and refrigerate at least 4 hours, preferably overnight.
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3
Light the grill 30 to 40 minutes before cooking, and remove the veal chops from the refrigerator to come to room temperature.
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4
When the coals are broken down, red, and glowing, season both sides of the veal chops generously with fleur de sel and cracked black pepper.
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5
Place the chops on the grill, and cook 4 to 5 minutes per side, rotating once or twice, to sear nicely.
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6
Cook until medium-rare to mediumyou can peek inside at the bone to check that the meat is still a little pink.
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7
Scatter the arugula leaves over a large platter.
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8
Place the chops on top, and spoon the golden raisins over.
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9
Pass the stuffing at the table.
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10
Place the mustard seeds in a small pan over medium heat, and toast a few minutes, shaking the pan often, until the seeds just start to pop.
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11
Combine the mustard seeds with 1 cup water and the rest of the ingredients in a small nonaluminum pot.
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12
Bring to a boil, and turn the heat down to a low simmer.
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13
Cook 6 to 8 minutes, until the liquid has reduced by half.
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14
Let the raisins cool, and store them in the liquid in the refrigerator.
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15
Preheat the oven to 400F.
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16
Cut the crust off the bread and tear the remaining loaf into 1-inch pieces.
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17
Using your hands, toss with 6 tablespoons olive oil, squeezing the bread with your hands to help it absorb the olive oil.
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18
Toast on a baking sheet 12 to 15 minutes, tossing often, until the croutons are golden brown and crispy on the outside but still a little soft and tender inside.
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19
When the croutons have cooled, place them in a large bowl.
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20
Meanwhile, toast the fennel seeds in a small pan over medium heat 2 to 3 minutes, shaking the pan often, until the seeds release their aroma and turn a light golden brown.
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21
Coarsely grind the seeds with a mortar and pestle or spice grinder.
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22
Heat a large saute pan over high heat for 2 minutes.
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23
Add the remaining 2 tablespoons olive oil and the pancetta.
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24
Saute 1 to 2 minutes, stirring with a wooden spoon.
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25
Turn the heat down to medium, add the rosemary sprig and the chile, and let them sizzle in the pan a minute.
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26
Add the onion, fennel, fennel seeds, and thyme.
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27
Season with 1/4 teaspoon salt and a few grindings of pepper.
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28
Saute about 8 minutes, until the vegetables are lightly caramelized.
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29
Stir in the lemon zest, and add the entire mixture to the croutons.
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30
Return the pan to high heat and pour in the white wine.
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31
Bring the wine to a boil, and reduce by three-quarters.
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32
Add the chicken stock and bring to a boil.
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33
Pour the hot liquid over the croutons and vegetables, and toss well to combine.
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34
Wipe the pan out with paper towels, and return it to the stove over medium heat.
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35
Swirl in 2 tablespoons butter, and when it foams, add the chestnuts.
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36
Saute 4 to 5 minutes, until the chestnuts are golden and sizzling in the butter.
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37
Season with a pinch of salt and pepper, and add to the stuffing.
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38
Stir to combine, and taste for seasoning.
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39
Add the egg and parsley.
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40
Toss well, and put the stuffing in a ceramic baking dish or casserole.
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41
Cover with foil, and bake 40 minutes.
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42
Remove the foil, and top the stuffing with the remaining 2 tablespoons butter, cut into small cubes.
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43
Return the stuffing to the oven, and cook about 20 minutes, until crispy on top.
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44
You can bake the stuffing the day before.
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45
Reheat covered with aluminum foil, and then uncover and top with little pats of butter.
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46
Return to the oven, and bake until nice and crispy on top.
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47
The pickled raisins can be made long in advance.
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48
The notion of roasting chestnuts over an open fire is picturesque and romantic, but in reality its a tedious and very time-consuming chore to peel them once theyre roasted.
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49
Instead, I use steamed chestnuts sold in a jar, available at quality supermarkets and gourmet shops.
