Tuesday, September 30, 2008
It seems that most women are burdened with overbearing, hard nosed, pushy Mother in Laws - I, thankfully, am not one of those women. I am of the select few that actually enjoy spending time with the MiL, and even - dare I say it - look forward to our visits. It's been a blessing having married into a family so full of wonderful people. One of the greatest things about MiL though, is that she appreciates and enjoys food as much, if not a whole lot more, than I do. We trade recipes, gab about favorite ingredients or fun new gadgets and even grocery shop together when we get the chance.
Over this last weekend I got that chance to head to Whole Foods to pick up some salmon. Unbeknownst to me the trip would be a whole lot more. We found our salmon alright, but then she picked out some colossal 15 count prawns, a nice boneless leg of lamb and a healthy helping of veal. Needless to say it was like the skies had opened up and rained down my wildest dreams.
Husband and I will be eating like kings for the next week or so. Then we're back to our starving student ways. But for this week..ahh..this week shall be glorious.
3/4 lb. Veal Inside Top Round, thinly cut
1/2 cup flour
1/2 cup breadcrumbs
4 tablespoons butter, divided
sea salt and fresh ground black pepper
8 oz. mushrooms, sliced
1 shallot, sliced
1 tomato, seeded and cubed
1/4 cup whole basil leaves
1/4 cup dry white wine
1/4 cup stock
Set the veal between two pieces of plastic wrap and pound with a mallet or rolling pin until 1/4 inch thick. Cut into pieces approximately 3-4 inches across - no need to be exact, just slice into manageable pieces. Set aside. In a shallow dish combine flour, breadcrumbs and season with salt and pepper. Set aside. In a hot, large heavy-bottomed skillet melt two tablespoons of butter. Dredge each piece of veal in the flour/breadcrumb mixture, shaking off the excess, and place gently into the melted butter. Cook for no more than one minute per side, it will get tough if overcooked. Repeat until all veal is cooked. In the same skillet add the wine, deglazing the pan. Add the remaining two tablespoons of butter and the shallot. When shallot is softened add the mushrooms and tomato and allow to cook through. If more liquid is desired add the stock, if not let it be. Plate the veal and top with the vegetable mixture. Serve immediately.