December 31, 2006
Veal Scallopini
Tonights meal was outstanding.
While the veal was great, it was the total experience that put the meal over the top. First let me explain the veal. I had a couple of options with the sauce that went over th veal. I could have used a white wine or marsala as the body of the sauce. Since I had such good luck with the marsala a couple of weeks ago, I decided to use it again with the scallopini. Once again, it really made the sauce stand out.
The sauce was really nothing more than shallots, marsala, butter, fresh lemon, and parsley. I reduced it to a syrup consistency and then poured it over the veal. I also made a simple salad to compliment the veal scallopini.
I thought I would start to give you an idea of what the meal looked like each week. Starting tonight I will include a picture of the completed meal once it has been plated. Here is what we ate tonight:
More importantly, the dinner experience was perfect. We started the evening with a bottle of table wine from Single Leaf. My wife and I talked while I made dinner. Once the meal was served we continued to talk while we moved to a bottle of ZinMan from Perry Creek. Now lest you think it was the wine that created the evening, we have gone through this scenario before. Tonight, everything was perfect. The wine, the conversation, the food, the mood, everything.
I only hope I can duplicate tonight's results in the future.