Little Men: Veal Madeira

Our first item on the agenda of our Christmas vacation was a trip to Magski's house for a little catching up.  It's always fun for Thatbaby when we visit Magski's family because he and Ace?  They're like peas and carrots.

The two of them are ridiculous together.  Out of control.  Madmen.

It was one of the best nights Thatbaby had on vacation.  A chance to let it all out and be crazy with a good friend.  It amazes me how quickly they fall into routine given that he and Ace see each other only twice a year.

These are the moments that make the trips worth it.  And I have to remind myself that.  Because it is so exhausting and frustrating to be up there.  Typically we follow our Christmas trip with a pit stop at home before heading out to the desert for New Year's Eve.  Which is also exhausting.  This year I decided we should stay at home and regroup.  I'm really looking forward to a nice, quiet New Year's Eve tonight!  I do always step it up for New Year's dinner though.  I think I get that from Thatdad.  He used to do lobsters for New Year's.  With double stuffed potatoes. 

Fancy doesn't have to be difficult though. Veal always works for a special dinner, and scallopine means it cooks quickly.  A wine sauce sweetens the deal and elevates it beyond a simple weeknight meal.

Veal Madeira

3/4 ounce dried mushroom medley
1 cup chicken broth
1 1/2 pounds veal scallopine
flour
1 Tbsp canola oil
2 Tbsp butter
2 shallots, minced
2 cloves garlic, minced
1/2 cup Madeira wine
3/4 cup heavy cream

 

1.  Combine the mushrooms and chicken broth in a small saucepan and bring to a boil.  Reduce heat and simmer for 3 minutes.  Remove from heat and let sit 30 minutes. Remove the mushrooms, reserving the liquid, and chop the mushrooms.
2.  Season veal with salt and pepper and dredge in flour.
3. Heat oil and butter in a large skillet over high heat.  Cook veal for 1 minute per side and remove from heat.
4. Add mushrooms, shallots, garlic, and Madeira to the skillet.  Cook until Madeira has reduced by half.
5. Add reserved mushroom liquid. Cook for 3 minutes.
6.  Add heavy cream and cook for another 3 minutes.  
7. Season with salt and pepper to taste.
8. Add veal back into the skillet and cook until warmed through.