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What they “ain’t” is a guarantee the dish will turn out the way you were expecting it to when you first read it. Recipes are blueprints which contain various ingredients and cooking methods that, when followed explicitly, will present you with a completed dish but no guarantees.
How many times have you followed a recipe perfectly and was disappointed with the outcome? Sometimes they come out fine but not always.
What we’re suggesting is you read the recipe and if there’s an ingredient you don’t like or don’t think should be in there…..take it out! Adjust the recipe to your liking and you’ll be happier with the results.
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We’ll keep posting recipes from around the world but if some of the ingredients listed are not available in your area…..just substitute something else.
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Recipe Of The Month
Veal Marsala with Mushrooms
This Roast Leg of Lamb recipe is very straight-forward…simple seasonings with fragrant herbs. There are a number of different ways a leg of lamb can be butchered. A whole leg weighs 6 to 10 pounds and can be cut into two roasts, the sirloin roast and the short leg roast.
The sirloin roast is the broad upper end of a full leg of lamb. It makes about a 2 to 2 1/2 pound roast, good for about 2 to 3 people and can be cut up into chops.
The short leg roast is the full leg of lamb after the sirloin roast or chops have been cut off and this is what you will find in your local supermarket. I consider this the “leg of lamb roast” and this is the cut that my recipe is concerned with. You can also get this cut with the bone removed and the meat tied for a more evenly cooked roast or it can be left untied in a butterflied condition.
1 pound fresh mushrooms
2 pounds boneless leg of veal, cut 1/4″ thick
1/4 cup onion, minced
1 cup dry Marsala wine
1 cup beef broth
1 1/2 cups tomatoes, peeled, seeded and diced
- Preheat oven to 350 degrees F. Rinse, pat dry and slice fresh mushrooms (makes about 5 1/2 cups); set aside. Pound veal between 2 pieces waxed paper until about 1/8-inch thick. Combine lemon juice, salt and black pepper. Brush on both sides of veal. Dredge meat with flour, carefully shaking off excess. In a large skillet, heat 2 tablespoons of oil and 2 tablespoons of the butter.
- Add veal, a few pieces at a time. Cook over moderate heat until brown, about 3 minutes on each side. As the meat browns place in a shallow ovenproof casserole. Add additional oil and butter to skillet as needed, reserving 4 tablespoons of the butter to be added when all the meat is browned.
- To the hot butter stir in reserved mushrooms and onion; saute until golden, about 5 minutes. Remove mushrooms and onion to a bowl. Stir Marsala wine and broth into skillet; bring to the boiling point. Reduce heat and simmer, uncovered, for 2 minutes, stirring to loosen particles on bottom of pan.
- Add tomatoes, tarragon and reserved mushroom mixture; simmer for 2 minutes. Remove from heat; season with additional salt and pepper if necessary. Pour over meat. Cover and bake for 20 to 30 minutes. To serve, arrange meat down center of hot serving platter. Spoon sauce over meat. Enjoy!