Friday’s Flavors: Fork Tender Veal Marsala

Hey, Foodies! Happy Friday!

When talking about restaurants, there are 3 little words I have to say to get it on my husband’s list – “They have veal.” But, invariably, if we try the restaurant, and my husband orders the veal, he complains on the ride home about how tough it was.

It isn’t hard to keep a veal cutlet juicy and fork tender – all it takes is a tiny bit of effort – but that tiny bit of effort is well rewarded and this recipe will even it out because, unlike other veal marsala recipes, you don’t have to cook the meat, remove it, set it aside, keep it warm, cook the mushrooms and sauce, reduce, add the veal back . . . you get the idea. I promise you this method is worth it!

Ingredients:

veal cutlets, 1-2 pounds

fresh, whole Portobello mushrooms

2 large shallots

5 cloves garlic

olive oil

Marsala wine or Cream Sherry

flour seasoned with garlic powder, onion powder, garlic salt, pepper, dried basil and dried tarragon

*** A frying or braising pan with a tight fitting lid. ***

Preparation:

Don’t wash your mushrooms! Clean with a dry brush or with a paper towel, removing all dirt and loose matter. Slice. Chop your shallots and peel your garlic.

Season your flour, mixing well. You want to be able to see the seasonings.

Using the business end of a meat mallet, beat the cutlet, flip, beat again, flip, and beat again for a total of 3 times, working from one end to the other.

Heat enough oil to cover the bottom of your pan, then add a splash more.

Add shallots to the pan, mix with the oil, then push them to the edges of the pan.

Dredge your beaten veal cutlets in the flour, coating both sides (no egg wash necessary), then add to the pan. Don’t worry about overcrowding the veal, it shrinks and there will be plenty of time for it to cook thoroughly.

Top with your sliced mushrooms, crushed garlic, a bit of tarragon and enough wine to come halfway up the veal cutlets. Cover and simmer for 5 minutes.

Remove cover, flip, making sure your mushrooms are now in the wine, stir your shallots, and replace cover. Simmer for another 10-15 minutes, depending on the size of your cutlets. Usually, by this time, the wine has reduced to a nice, thick sauce absorbed by the mushrooms and meat, but if necessary, remove the lid and cook down.

And that’s it! Plate your veal and top with your mushrooms, shallots, and sauce!

If you try it, please let me know if you like it!

Check back next Friday for another Foodie Flavor!

For Foodies: Friday’s Flavor ~ Mini Calzones (Yeast Free)

Hey, Foodies! Happy Friday!

ff24Today I’m sharing another of my recipes I created to satisfy my pizza/calzone cravings. Pillsbury is kind enough to make its Crescent Rolls with baking soda instead of yeast AND – did you know that you can buy it by the sheet, without the perforations? This discovery was a game changer for me, because 1) sometimes you (or at least I) NEED a little bread and 2) there are SO many things you can do with a sheet of delicious crescent dough!

And here’s one of them!

This recipe makes 6 mini calzones

Ingredients:

1 can of Pillsbury Crescent Sheet Dough

Pepperoni

Shredded Mozzarella

Ricotta

(any additional cheese you want to add)

optional – marinara sauce

Preparation:

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step 1

Per dough directions, preheat oven to 375 (or 350 depending on the bakeware you’re using).

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step 2

 

 

Unroll the dough onto a baking sheet. Repair any tears or holes in the dough the best you can, then cut the dough into 6 sections.

You’ll be folding the dough in half, so place ingredients on the triangular section on one side of the fold.

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step 3

 

 

Place a pinch of mozzarella on one side of each section.

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step 4

Add pepperoni (I use three slices in a triangle pattern for each portion).

Drop a spoonful of ricotta on top of the pepperoni and spread it out a bit.

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step 5

Add more mozzarella (and any other cheese you like, like grated parmesan).

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step 6

 

Fold the dough over and press edges together, tucking ingredients inside. It doesn’t matter if there are gaps in the closed seam.

Place in oven and bake for 9-11 minutes. Enjoy!

ff9If you make this, please let me know how you liked it!

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