Sasha's Kitchen: Veal With Shallots, White Wine, Blood Orange and Tomatoes

I love veal – it is definitely my favorite white meat, as I am not huge chicken fan, with a few notable exceptions. I love preparing dishes with veal scaloppini and veal cutlets.  To date, most of my veal dishes are fairly traditional, like the veal marsala that Brad and I prepared a few months ago.

This dish is a traditional veal dish in that it incorporates some of the usual suspects – white wine, tomatoes and shallots. However, it also incorporates one of my favorite innovative ingredients to cool with – blood orange juice.  I simply love the flavor of blood orange juice in so many dishes, from my scallops in a blood orange vinaigrette to my summer citrus salad.  In preparing this dish, I also used my favorite olive oil – blood orange olive oil from Round Pond Estate in Napa Valley.

Sasha’s Veal with Blood Orange, White Wine, Tomatoes and Shallots

¾ cup blood orange juice

½ cup Riesling or white cooking wine

¼ cup minced shallots

¼ cup of heavy cream

3 T butter

sprig of thyme

2 large fresh plum tomatoes

¼ cup diced fresh basil

veal cutlets or scaloppini (enough for two people)

Prepare the veal (season with salt and pepper first) by sautéing in a pan with Round Pond Estate’s Blood Orange Olive Oil.  In a small saucepan, combine the blood orange juice, white wine, thyme and shallots and reduce to about half a cup.  Add the heavy cream and heat for a few minutes until slightly thickened.  Coat the veal in the sauce and add the fresh tomatoes and basil.  This was delicious and I really liked the way that the blood orange flavors turned a traditional veal dish upside down – in the best way possible!

I’m back now blogging every day, after five days of no internet connection, which seemed like forever.  So stay tuned for more great recipes.