"There are snowdrops coming out in the garden,
and spring is on the way.
I shall see it ...
And because I am alive,
I shall watch it all happen
and be part of the miracle."
~ Rosamunde Pilcher
~ Spring miracles( daffodils and pansies)
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VEAL SCALLOPINI MARSALA
~ Impressive and easy company dinner. Treasured keepsake recipe, clipped years ago from the Free Press, compliments of Chef James Camilleri of Detroit's Roma Cafe . (For those with veal 'ethnic issues', either boneless chicken breasts or pork tenderloin can be substituted.)
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1 lb. veal tenderloin (pork tenderloin or chicken breasts),
cut into cutlets 1/2-inch thick
salt & freshly ground cracked pepper
8 Tbsp. butter, divided
1 lb. thinly sliced mushrooms
1/2 cup Marsala wine
- Pound veal cutlets to 1/4 inch thick. Stir together flour, salt & pepper; dredge both sides of cutlets in flour mixture.
- In large skillet, melt 4 tablespoons butter. Cook veal 1-2 minutes on each side.
- In another skillet, melt remaining 4 tablespoons butter. Cook mushrooms until they just start to lose their juices. Stir wine into mushrooms.
- Pour mushrooms and wine over veal and simmer 3-5 minutes. (4 servings). Serve with Potato Gratin with Mustard & Gruyere Cheese and fresh asparagus (steamed, grilled or roasted).
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POTATO GRATIN with MUSTARD & GRUYERE CHEESE
~ A 25 year old favorite form Bon Appetit (Oct/1992)
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3 1/2 lbs. peeled russet potatoes, cut 1/8-inch thick slices
1 1/2 tsp. dried dillweed
3 cups grated Gruyere cheese (about 10 oz.)
1 1/3 cups whipping cream
1 1/3 cups (organic) chicken stock
1/4 cup Dijon mustard
(coarse salt & freshly ground black pepper)
- Preheat oven to 400 degrees. Butter 13x9x2 inch glass baking dish.
- Overlap 1/3 of potatoes in prepared dish. Season generously with salt & freshly ground black pepper. Sprinkle with 1/2 tsp. dillweed and 1 cup cheese. Repeat layering twice, using 1/3 of potatoes, 1/2 tsp. dillweed and 1 cup cheese for each layer.
- Whisk cream, stock and mustard in bowl. Pour over potatoes. Bake until potatoes are tender and top is crusty and brown, about 1 hour.
- Cook 10 minutes and serve. (8 servings)
Comments
have you published a cook book. i always think you should and include your photos and quotes. i would buy it.
love your daffy's and pansy's. i hope you are staying warm and dry today. we are quite cold here. but we made it thru the severe storms last night without any damage.
Katarina
You are so sweet, Jan, and thanks. Still laughing about your squirrel post ... I'd never, ever, ever shoot a stun gun ... I was out of sorts that day, watching the pests gnaw, dig, and carry bulbs away.
Can you believe Easter is almost here, Katarina! Thank you ~ as always, your last post was stunning :)
Thank you, Linda. Veal is indeed a treat and though expensive, with no waste, a little goes a long way.
Naturegirl never eats veal..no no!
I'd substitute w/ chick.
Thanks Naturegirl. Not surprised ... you are not alone but this is also equally as good with chicken.
The potatoes sound yummy.
Marnie
Thank you, dear Anna. Yes, I love and crave spring, planning on enjoying it to the fullest ... delightfully sore after working Saturday (sunny & 50s), raking & cleaning beds, and washing patio furniture. Then Sunday, rain, sleet, and snow ... classic Michigan spring weather! Do hope your spring is delightful.
Happy Monday dear Joey! I hope all that nasty weather in the middle of the country is missing you.
Lovely quote as well! And your first guest is right~Joey you should do a cookbook & feature all of your beautiful pics..& save a copy for me~I want it autographed of course~bloggin sis!:D
Have a beautiful week!
Hugs,
Cat
Don't you know you I'll invite you to join me on Oprah, dear Cat ;) The 'Ho-Hum Housewife' cookbook is a sequel to the 'Diary of a Ho-Hum Housewife' book! (Perhaps dreams do come true!)
Thank you for sharing.
Happy Spring!