Celebrity Foods Presents CelebrityDelights - Veal Marsala with Mushrooms
Veal Marsala with Mushrooms
Composed Salad of Blood Oranges, Walnuts & La Tur Cheese Presented by Ronna Reed for February 8, 2007
Veal Marsala with Mushrooms (Serves 4) Here's what you'll need:
• 1 pkg. Celebrity Veal Leg Cutlets, Boneless (4, 4 oz. cutlets, about 1 lb.)
• 4 tablespoons butter
• 1 tablespoon olive oil
• 2-3 cups sliced fresh mushrooms
• 1/2 cup flour
• salt and pepper • 1 cup Marsala wine • 1/2 cup heavy cream • parsley, chopped, for garnish
Melt one tablespoon of butter in a sauté pan and add mushrooms and a pinch of salt. Sauté for 3-4 minutes over medium high heat, then add 1/4 cup Marsala wine. Stir for another minute and set aside.
Salt and pepper defrosted cutlets and dredge each cutlet in flour until fully coated. Shake off any excess flour. Heat oil and butter over high heat in a sauté pan. Add one cutlet at a time to pan, and cook for about 1 minute on each side and remove to a serving dish. Cook remaining cutlets using the same method, then add Marsala to pan, whisking to remove brown bits over medium heat. After the wine mixture has been reduced by about half, add cream. Stir for a minute until thickened. Garnish cutlets with sautéed mushrooms, Marsala sauce and parsley.
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Composed Blood Orange, La Tur Cheese and Walnut Salad (Serves 4) Here's what you'll need:
• salad greens for 4 persons
• 1 wedge ripe La Tur Cheese for each person
• 2 blood oranges
• 1/2 cup whole walnuts, slightly crushed
Arrange salad greens on 4 plates. Compose rounds of blood orange, slightly crushed walnuts and wedges of La Tur cheese on each plate. Dress with Walnut and Blood Orange Vinaigrette.
Walnut and Blood Orange Vinaigrette (Serves 8-10 persons) (Kitchen Hint: Save extra vinaigrette in refrigerator for up to one week) Here's what you'll need:
• 1/2 cup blood orange juice
• 1/2 cup sherry vinegar
• 1 teaspoon sugar
• 1 shallot, minced
• 1 cup walnut oil
• salt and pepper to taste
Whisk blood orange juice, sherry vinegar, sugar, minced shallot, salt and pepper until well-blended. Slowly add walnut oil to emulsify. Store unused portion in refrigerator up to one week.
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NY Cheesecake
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Here's what you'll need:
