After a night off visiting my college roommate Kristin in Frederick, the cook has returned to Potomac. Thought I’d use my parents as guinea pigs for a recipe I had been wanting to try out. It turned out very well, although next time I think I would serve it with mashed potatoes, or polenta, or something else to soak up the yummy sauce with. Also, the veal available at the Whole Foods in Rockville wasn’t the greatest, but at least back home in SF I have a good butcher! The recipe is from Giada De Laurentis from the Food Network.
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
1/4 teaspoon saffron threads
3/4 cup heavy cream
1/2 cup frozen peas, thawed
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, 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.
By the way, I have to mention the great food I had in Frederick. First, we had lunch at Isabella’s, our favorite (and probably only) tapas restaurant there. Ceviche, paella, and albondigas. YUM! And for just $10.99, a great bargain. For dinner, we went to Acacia, where I had a wonderful Venison tenderloin with butternut squash and parsnip puree. A good winter meal, made even better by the bottle of 7 Deadly Zins that we had with it. Kristin had a yummy sea bass.