Friday, November 04, 2005

Veal.. I love it and hate myself for loving it..

I wish I coudl quit eating furry and cute animals.. I really do.. but oh my oh my.. there just is something about sinkingyour carniverous teeth into a nice piece of veal..

I have been invited to a friend's house tonight.. when he asked what I felt like eating.. all I could think of was veal..

In honor of tonight's food.. and wine and covnversation.. I offer you this from

8 veal cutlets (about 3 ounces each)
Salt and freshly ground black pepper
2 to 3 tablespoons unsalted butter
2 to 4 tablespoons olive oil
1 large shallot, finely chopped
2 to 4 garlic cloves, smashed
2 ounces assorted mushrooms, sliced
1/2 cup sweet Marsala
3/4 cup low-salt chicken broth
Leaves from 1 fresh rosemary sprig
Sprinkle the veal with salt and pepper. Melt 1 tablespoon of butter and 1 tablespoon of oil in a heavy large skillet over medium-high heat. Add 4 veal cutlets and cook until golden brown, about 1 1/2 minutes per side. Transfer the veal to a plate. Add another tablespoon of butter and oil, if necessary. Repeat with the remaining 4 cutlets. Set the cutlets aside.
Add 1 tablespoon of oil to the skillet. Add the shallot and garlic. Sauté until fragrant, about 30 seconds. Add a tablespoon of the olive oil, if necessary. Add the mushrooms and sauté until tender and the juices evaporate, about 3 minutes. Season with salt. Add the Marsala. Simmer until the Marsala reduces by half, about 2 minutes. Add the broth and the rosemary leaves. Simmer until reduced by half, about 4 minutes. Return the veal to the skillet. Pour in all of the pan juices. Cook just until heated through, turning to coat, about 1 minute. Stir the remaining 1 tablespoon of butter into the sauce. Season the sauce with salt and pepper, to taste.
Using tongs, transfer the veal to plates. Spoon the sauce over the veal and serve.

Added later.. my friend did not follow the above recipie, his veal was still good, but lacking somthing.. a somthing.. I can;t quite put my finger on.

Now here is an interesting memory that came flooding in, while we talked afterwars.
I had a friend thta made Veal Marsala with PORT! and it was YUMMY!
I think I will pick up a bottle of port wine tonight.. hmm.. now what to eat? I may have to make somthing up..

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