Nicholas Mosher
Sous Chef
Ok, I'm playing around with Marsala wines and pan sauces based on said wine (and the fond from sauteed meat). I picked up four bottles, two "sweet" and two "dry".
Today I was belting out some Veal Scaloppine Marsala w/Shrooms.
Right now the ratios I'm using are...
1-T Butter
2 Veal Scaloppine
1-T Minced Shallot
1/2-C Sliced Shrooms (Mixed)
1/2-C Marsala Wine
1-T Veal Demi-Glace
1-T Butter
1-t Minced Parsley
Kosher Salt & Black Pepper
I'd appreciate some of the recipes others use for this classic dish!
Tomorrow I'm going to try some with the more common Chicken Scaloppine. I don't stock chicken demi-glace in my freezer, so I will have to make a quick batch in the morning with some brown chicken stock, a roux, and a sachet.
Today I was belting out some Veal Scaloppine Marsala w/Shrooms.
Right now the ratios I'm using are...
1-T Butter
2 Veal Scaloppine
1-T Minced Shallot
1/2-C Sliced Shrooms (Mixed)
1/2-C Marsala Wine
1-T Veal Demi-Glace
1-T Butter
1-t Minced Parsley
Kosher Salt & Black Pepper
I'd appreciate some of the recipes others use for this classic dish!
Tomorrow I'm going to try some with the more common Chicken Scaloppine. I don't stock chicken demi-glace in my freezer, so I will have to make a quick batch in the morning with some brown chicken stock, a roux, and a sachet.