chicken pot pie with cream cheese biscuits
Emeril's shrimp creole, rice
snow crab legs, corn on the cob, salad
grilled salmon with creamy cucumber salad
crab imperial, green beans
Buffalo chicken chowder, celery and carrots
super bubbly pizza

Monday, April 10, 2017

Veal Marsala

I adore veal. I keep a bottle of Marsala wine in my refrigerator, usually reserved for creamy chicken Marsala pasta.  I had thought I had made veal marsala before, but when I tried to look up the recipe, I realized I didn't have obviously I had never made it before.  One major must when I make chicken marsala is that it has to be served with really creamy mashed potatoes, which go perfectly with the rich Marsala wine sauce.  This recipe is adapted from Giada de Laurentis.
Veal Marsala

1 pound thin veal cutlets
¼ teaspoon salt
¼ teaspoon pepper
2 tablespoons butter
2 tablespoons olive oil
1 large shallot, finely chopped
2 garlic cloves, smashed
3 ounces button mushrooms, sliced
½ cup sweet Marsala
¾ cup low-salt chicken broth
Leaves from 1 fresh rosemary sprig

Sprinkle the veal with the salt and pepper. Heat 1 tablespoon of butter and 1 tablespoon of oil in a large skillet over medium-high heat. Add the veal cutlets to the pan and cook until brown, about 2 minutes per side. Transfer the veal to a plate. Add the remaining tablespoon of oil to the skillet, add the shallot and the garlic, sauté for 30 seconds. Add the mushrooms, sauté until tender, about 3 minutes. Add the Marsala and broth, simmer until reduced by half, about 4 minutes. Return the veal to the skillet, cook until heated through. Stir in the remaining butter, serve.
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