Wee Bear is already whining! He had just discovered his new favorite dish at Gianfrancos in North Scottsdale, and now he has his frowny face here in Seattle. So, last night I surprised him with my rendition of his favorite dish at Gianfrancos. Every time he ordered it, he would say, "this is a JJ sauce, you can make this!" I just smile, he is such a great supporter of my endeavors.
I made this sauce with his favorite veal scallops and a thinly pounded chicken breast for me. This delicious sauce would also be delicious on pork, steak, venison or duck. No, I am not off veal, but, I had a steak the night before, so, opted for a lighter meat.
I made fresh fettuccine, asparagus and corn to complete our Sunday dinner, fresh from the Pike Place market. Wee Bear said, " It is far better than Gianfranco." He was moaning with delight all through our dinner on the veranda.
Veal Scallops with Mushroom Brandy Cream Sauce
Veal Scallops with Mushroom Brandy Cream Sauce
- 4 T (3/4 stick) unsalted butter
- 8-12 ounces veal scallops
- 2 T olive oil
- 1 yellow onion, halved, thinly sliced
- 8 ounces wild mushrooms, stemmed, caps thinly sliced
- 6 T brandy
- 1 C. beef stock or canned beef broth
- 1 C. chicken stock or canned low-salt chicken broth
- 1 C. whipping cream
- garnish with chipped chives(optional)
Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add onion; sauté until translucent, about 4 minutes. Add mushrooms; sauté until beginning to brown, about 3 minutes.
Remove skillet from heat; add brandy. Carefully ignite; when flames subside, return to heat. Don't be afraid to do this, it is fun! but, it isn't necessary to ignite, the alcohol will burn off with just being on the burner.
Simmer until brandy is almost evaporated, about 1 minute. Add beef stock and chicken stock; boil about 10 minutes until it is reduced in half. Add cream; boil until sauce coats spoon, about 5 minutes. Pour sauce into bowl; clean skillet. Sprinkle veal scallops with salt and pepper. Melt 2 tablespoons butter in same heavy large skillet over high heat, add olive oil. Add veal scallops to skillet and sauté until brown and cooked through, about 2 minutes per side. Transfer veal to plate. Repeat with remaining veal scallops. Cover veal to keep warm. Pour sauce into skillet; stir until heated through, scraping up any browned bits. Divide veal among plates. Garnish with chopped chives! Enjoy!~~~It started out like any other Sunday evening in SeattleYou know–the kind of evening where you break out some farmer’s market vegetables, your herb garden, and a bottle of wine from the cellar.I feel so blessed to live in two of the best places on earth! True........well, it is our opinion! But, my favorite thing to do weekly, is to go to my Pike Street Market! Wee Bear and I have our "Market Sweep" down to a fine science! He drives me in, drops me off right in front of the door close to "Socio's", my favorite place to buy my fruits and vegetables and home to the "OMG Peach"!! I wrestle my way through wild eyed tourists with their camera's flashing, through the beautiful bouquets of peonies, right by the local strawberries, which I almost have to shelter under the OMG peaches for safety! I press my market baskets to my chest and slide between two tourists arguing over which bouquet is prettiest, and I stumble backwards onto a table full of dried pasta's. As I look around to say excuse me, I look down, only to find myself face to face with the most gorgeous array of wild mushrooms I have ever seen. These stunning masterpieces stood straight up like chubby little soldiers with their rounded heads and plump bodies. The site was mesmerizing, I am back to my stomping grounds!! They know me here at Sosio's, so when they see me coming, they are ready to "Rock"! I have my market bags ready and they are busy, giving me tastes of what is ripe, ready and fantastico............. and I am back!! I feel like a kid in a candy store, I am back! Meanwhile Wee Bear waits in the car with his Ipad, so as to avoid the parking issues! My life is perfect! Yesterday, he snapped a few pictures of me coming back to the car with my harvest! When he previewed the blog last night, he says, " Where are the pictures I took of you coming to the car?"He is so cute, he rocks...........my life rocks!
My favorite post.....you are so talented! What great writing! I can't wait to get to Seattle this Summer! Thank you! GinaReplyDelete
We will be up to the market soon! I love your description, so colorful!! My husband is a veal lover too! I will make him this tonight instead of the veal scallopine. Thank you for the new ideas! Love your blog..........Alice -ScottsdaleReplyDelete
Love it! Roy loves the dish as well – I’ll give it a go! JoyceReplyDelete
I made it with the two meats for my husband and I, it takes no more time and we loved it! thank you for sharing! We both love your writing and story of life.....Judy MReplyDelete
That was a great blog. Fab pics and a great recipe. See you later. Send Mom our love.ReplyDelete