Hello!

My sincere apologies for the brief hiatus. My vacation wasn’t all fun and sun, though. After eating some impressive meals in Mexico, I have great ideas for new recipes (with Mexican flare, of course) that I hope to share with you in the coming weeks.

To me, veal is one of those meats that should be reserved for a special night or when you’re entertaining. It’s not overly expensive but it has that “wow” factor that chicken often lacks. It also doesn’t hurt that it takes no time to prepare.

In addition to this veal recipe, I’m providing easy (and kosher for Passover) side dishes that your guests are sure to love.

Enjoy!

VEAL WITH RED WINE SAUCE
Serves 2

As I’ve said in before, veal cutlets are great to cook with because they cook quickly. For two servings plan on getting 1/2 lb. of thinly sliced veal – you can usually find it in the meat section of the grocery store.

Melt 2 tbs. butter in a sauté pan. Sauté veal about three minutes on each side or until cooked through and remove from pan. Add 1 large chopped shallot (use 1/4 cup onion if you don’t have shallots) and stir. Once translucent (about 4 minutes) add ½ cup red wine and 1 tbs.. butter. Boil the sauce and reduce until thick.

Serve the sauce over the veal.

ROASTED POTATOES WITH CARAMELIZED SHALLOTS AND MUSHROOMS
Serves 2

Preheat the oven to 400 degrees and line a baking pan with foil (to save clean up).

Saute 1 sliced shallot and 5 sliced cremini mushrooms in 1 tbs. butter for five minutes. Add 1 tbs. red wine and saute five more minutes. Remove the mixture from heat.

Slice the shallot so that you can break the pieces into little rings.

Note: Cremini mushrooms are baby portobellos. You can find them in any grocery store nowadays. You can also substitute white button mushrooms if you prefer.

Scrub 1 lb. small red potatoes, and place them in the baking pan. Drizzle them with 1 tsp. each of dried rosemary and garlic powder, and sprinkle salt and pepper. Pour the shallot/mushroom mixture over the potatoes and toss to coat. Add 1-2 tbs. extra virgin olive oil.

Roast for 1-1.5 hours, or until the potatoes are fork tender.

I hope you’ve enjoyed Hillman’s Helpings!

Sincerely,

Lauren Hillman
Hillman’s Helpings

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