Squeaks and I used the excuse of our impending trip to New Mexico, not that we need an excuse, to get together and plan our road trip and general schenanigans.
I went up on a Fri. afternoon, early, on a Fri. afternoon, thinking I would miss some of the horrible late Fri. afternoon traffic on I-5. Silly me, the traffic is always horrible on I-5. But, lucky me, I have a great friend that is a paragon of hostesses, she had a wonderful spread of refreshments awaiting my arrival, to soothe my travel weary soul.
To start with,
a nice chilled bottle of Etoile Brut Champagne. Marvelous, marvelous.
Wait 'till you see the snacks.
prosciutto wrapped melon balls.
See those cute little cocktail picks, I snagged them. They are just too cute to toss.
As you can see I dove in, head first, into the Truffle Mousse Paté.
While I was eating some I think I even pushed Squeaks, ever so gently, out of my way.
Even though I "think" I might have pushed her out of my way, she still made me a beautiful dinner.
Hummm, is that a smile or is she gritting her teeth at me...I think I'll say it's a smile.
I just sat around as Squeaks cooked. I did offer to help but she wouldn't let me.
Scallopine of Veal Bergino
Asparagus with Raspberry Viniagrette
After which we started plotting and planning our trip.
Here's the recipe for the Scallopine of Veal Bergino.
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Scaloppine Of Veal Bergino
meats and poultry
4 3 oz. veal; top round 1/8" thick
1/2 cup flour
1/2 teaspoon dried thyme
1/2 teaspoon ground pepper
1/4 cup butter
1/2 cup marsala wine
3 ounces mushrooms; sliced
1/2 cup chicken broth
4 prosciutto; sliced thin
provolone cheese; sliced thin
Pound veal between sheets of waxed paper to thickness of 1/16". Mix flour,
thyme and pepper on large plate. Dredge veal in flour, shake off excess.
Melt butter in heavy large skillet over medium heat. Add veal and cook
until bottom is brown, about 2 mins. Turn veal over. Add wine and mushrooms
to skillet. Bring to simmer and cook 2 mins. Transfer veal to heavy large
baking sheet using slotted spatula. Add stock to wine and mushrooms in
skillet. Increase heat to high and boil until liquid is reduced by half,
stirring occasionally, about 5 mins. Set aside.
Preheat broiler. Place 1 slice prosciutto atop each piece of veal. Spoon
half of mushroom-stock mixture over prosciutto. Top each piece with cheese.
Spoon remaining mushroom-stock mixture over. Broil until cheese melts and
top is golden brown, about 3 mins. Serve immediately.
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** Exported from Now You're Cooking! v5.60 **
Notes: Bon Appetit
Yield: 2 servings
Preparation Time: 0:00
** Exported from Now You're Cooking! v5.87 **
And that's that.