So glad to have found pasture raised veal at the San Rafael farmers market. I got myself organized enough this Sunday to head out there before they closed. Lately I can’t seem to get out of the house before noon, or I’m off doing something else and miss the market entirely. This weekend was perfect – sunny and warm – and the market was booming. Luckily, it’s easy to park there with my Smartie. I got my veal scaloppini, along with some strawberries, pears, and a beautiful rosemary plant.
Because I love anything with peas, I decided this veal would turn into Veal Scaloppini with Saffron Cream Sauce. I got this recipe originally from the Food Network. Today, I got a little impatient, as we started dinner late due to last minute finishing touches on our new stove backsplash. I should have let the sauce cook down a bit longer. In general, I think the amount of stock and wine in this recipe are too much. Next time I’ll reduce by about half. I posted this one before, back in 2009, but that time I didn’t serve it with mashies. This time, we made the mashies (well, Creg made them) and they were delicious! He used the last of the creme fraiche that we had left over from a previous dinner, and some butter and cream. Like Julia Child used to say: You wouldn’t eat this every day! Also this time I took some photos of the making of. Oh, and here’s dessert: Strawberries from the market with Creg’s special cognac whipped cream and shaved chocolate!
1 pound veal scaloppini (about 12 slices)
Salt and freshly ground black pepper
About 2 1/2 tablespoons butter
About 2 tablespoons olive oil
12 ounces cremini mushrooms, sliced
2 large shallots, finely chopped
3/4 cup dry white wine
1 cup beef broth (I actually used chicken, since I always have that around)
1/4 teaspoon saffron threads (here I used two packages of Italian powdered saffron)
3/4 cup heavy cream
1/2 cup frozen peas, thawed (ok, maybe I used more than just 1/2 cup. come on, they’re peas!)
Sprinkle the veal with salt and pepper. Melt 1/2 tablespoon of butter with 2 teaspoons of oil in a heavy large frying pan over high heat. Working in batches if necessary (Valerie’s Note: it will be necessary – I can’t imagine a pan large enough to hold 12 slices of veal!), add the veal and saute until just cooked through and golden, about 45 to 60 seconds per side. Transfer the veal to a platter and tent with foil to keep it warm. Repeat with the remaining veal, adding more butter and oil to the pan as necessary.
Melt 1 tablespoon of butter and 1 tablespoon of oil in the same pan over high heat. Add the mushrooms and shallots. Sprinkle with salt and pepper, and saute until the mushrooms are golden brown, about 8 minutes. Add the wine, broth and saffron, and simmer until the liquid is reduced by half, about 5 minutes. Add the cream and boil until the sauce thickens slightly, stirring often, about 4 minutes. Add the peas and return the sauce to a simmer. Season the sauce, to taste, with salt and pepper.