Monday, May 3, 2010

Sasha's Kitchen: Veal With Shallots, White Wine, Blood Orange and Tomatoes

I love veal – it is definitely my favorite white meat, as I am not huge chicken fan, with a few notable exceptions. I love preparing dishes with veal scaloppini and veal cutlets.  To date, most of my veal dishes are fairly traditional, like the veal marsala that Brad and I prepared a few months ago.

This dish is a traditional veal dish in that it incorporates some of the usual suspects – white wine, tomatoes and shallots. However, it also incorporates one of my favorite innovative ingredients to cool with – blood orange juice.  I simply love the flavor of blood orange juice in so many dishes, from my scallops in a blood orange vinaigrette to my summer citrus salad.  In preparing this dish, I also used my favorite olive oil – blood orange olive oil from Round Pond Estate in Napa Valley.

Sasha’s Veal with Blood Orange, White Wine, Tomatoes and Shallots
¾ cup blood orange juice
½ cup Riesling or white cooking wine
¼ cup minced shallots
¼ cup of heavy cream
3 T butter
sprig of thyme
2 large fresh plum tomatoes
¼ cup diced fresh basil
veal cutlets or scaloppini (enough for two people)

Prepare the veal (season with salt and pepper first) by sautéing in a pan with Round Pond Estate’s Blood Orange Olive Oil.  In a small saucepan, combine the blood orange juice, white wine, thyme and shallots and reduce to about half a cup.  Add the heavy cream and heat for a few minutes until slightly thickened.  Coat the veal in the sauce and add the fresh tomatoes and basil.  This was delicious and I really liked the way that the blood orange flavors turned a traditional veal dish upside down – in the best way possible!

I’m back now blogging every day, after five days of no internet connection, which seemed like forever.  So stay tuned for more great recipes.



  1. Love the ingredients. This dish must be very delicious. I love the orange taste.

  2. This one looks like a very nice dish! I wonder how it tastes!

  3. I also love veal and have the hardest time finding it these days. But I want to make this - I love the orange tang in the creamy, savory sauce.


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