Real easy to make and it tastes great:
escalopes de veau sautees a l’estragon
(Sauteed Veal Scallops with Tarragon from Julia Child’s French Chef Cookbook, Show 16)
ingredients:
Veal Scallops:
escalopes de veau sautees a l’estragon
(Sauteed Veal Scallops with Tarragon from Julia Child’s French Chef Cookbook, Show 16)
ingredients:
Veal Scallops:
- 4 or more veal scallops
- 1 ½ tablespoons butter
- ½ tablespoon cooking oil
- 1 tablespoon minced shallots
- ¼ cup dry vermouth
- 1 tablespoon fresh tarragon leaves, minced
- 1 cup brown stock or canned beef bouillon
- (optional) 1 cup sliced mushrooms previously sauteed in butter
- ½ tablespoon cornstarch mixed with 1 tablespoon water
- kosher salt and coarse ground pepper
- 1 tablespoon soft butter
- parsley sprigs
- Dry scallops/scallopine on paper towels. Season with salt and pepper. Heat butter and oil in a nonstick skillet over high heat. When butter foam has almost subsided but is not browning, add veal. Remove from the pan and set aside.
- Make your sauce: Pour off all but a tablespoon of fat in your pan. Add the shallots and stir over moderate heat for about 30 seconds. Add the vermouth, tarragon, and bouillon, and scrape up the browned bits. Boil rapidly and reduce liquid to 2/3 cup (just eyeball it). Remove from the heat, add the cornstarch mixture and the mushrooms if using. Simmer while stirring for two minutes. Add the veal scallops/scallopine back to the pan and baste with the sauce and add salt and pepper to taste.
- Place scallops/scallopine on a serving plate and to the pan add a tablespoon of butter and whisk to combine. Pour the sauce over the veal scallops/scallopine and serve, garnished with parsley sprigs.
Peanut Butter and Jelly :youmad:
Red sauce.
I make my own pasta sauce from scratch. Have the San Marzano (seeds from Italy from the rich volcanic soil at the base of Mt Vesuvius) growing in my garden as I type. San Marzanos are sweet and nonacidic like most other tomatoes.
I make at least one pot of sauce each week and eat different pastas about 4 or 5 times per week.
Started years ago when I lived with a little Italian lady who got her grandmother's (nonno's) recipe while I got Big and Little Tony's recipe from the card joint I played in above a funeral home in Boston's North End.
Always tweaking the olive oils and herbs I mix with the San Marzanos.
Buon appetito.
I make my own pasta sauce from scratch. Have the San Marzano (seeds from Italy from the rich volcanic soil at the base of Mt Vesuvius) growing in my garden as I type. San Marzanos are sweet and nonacidic like most other tomatoes.
I make at least one pot of sauce each week and eat different pastas about 4 or 5 times per week.
Started years ago when I lived with a little Italian lady who got her grandmother's (nonno's) recipe while I got Big and Little Tony's recipe from the card joint I played in above a funeral home in Boston's North End.
Always tweaking the olive oils and herbs I mix with the San Marzanos.
Buon appetito.
