Back in my own Kitchen

Wednesday, August 25th

Although the travels are done for the moment, the cooking/food is not. The original plan for this blog was to share my daily dinners and post recipes and ideas, and that is what I hope to do. I had a couple of days rest to recover from jet lag and although I cooked the meals after enjoying Marc's welcome home dinner, I was too out of it to post any further food tidbits.

After being away from my kitchen and seeing all the great food in France I've come back really keen on trying out some new things or giving a new twist to some old favourites.

This was dinner on Saturday night: Veal Scallopine al Limone with Sweetlet peas and mushrooms braised with a thinly sliced Vidalia onion. Ross was still in France mode and found a lovely bottle of white wine Macon Villages which he chilled to go along with the veal. This reminded me of our dinner collaborations of years ago; I cooked and he chose the wine.

This is really a very quick and simple meal with great results. Easy enough for a busy night and delicious enough to serve to guests. Begin with the vegetables. Thinly slice the onion and the washed mushrooms. In a heavy pan heat a tablespoon of olive oil over medium heat and add the onion. When it begins to soften add the green peas (you can use fresh or frozen) and cook for about five minutes then add the mushrooms. Add a pinch of salt. Lower the heat and let them braise stirring occasionally while you prepare the meat. In another pan heat a tablespoon of olive oil and one tablespoon of butter. While the butter melts, lightly flour the veal in a dish of white flour to which you have added a pinch of salt and pepper. When the butter is melted, place the veal in the pan. Cook on each side on medium heat. As the meat is very thin it only needs a minute on each side then take it out and put it on a plate so that you have room to do the rest. Don't overcrowd the pan or let the meat get brown. If it begins to brown around the edges lower the heat. Continue with the rest of the veal. In the pan drippings toss in a smashed clove of garlic, which you use only to flavour the oil. Add in the juice of one lemon (if you have lots of meat you will need two lemons but for all the meat on the platter above I used one and a half lemons) Add also two tablespoons of water to the pan and stir. I know that some people think adding water is not right, they want to add wine or stock but I don't want the flavour changed. I want to taste the fresh lemon and veal is so delicate that you don't want to overpower its taste.

When it is all well mixed place the meat back in the pan and coat it with the sauce on all sides. When the meat is heated through it is ready. You can sprinkle in finely minced parsely if you wish or when you serve it garnish with lemon slices and parsley. Your braised peas and mushrooms will also be ready now. Yummy and quick. If you try it tell me what you think. Remember not to use too much flour on the veal or you will get a thick coating that comes away from the meat.

On different occasions I have substituted thinly sliced chicken breast or pork scallopine for the veal. It was a nice light dinner which everyone enjoyed.