Monday, May 3, 2010
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.