Dalia's Kitchen: veal

Veal & Onion Tortellini with Quick Crème Fraiche Sauce

As I see everyone's FB, BB and twitter statuses complaining about the rain in Dubai this eve, I just have a smirk on my face and feel like it's home.. Not surprising for someone who grew up in Paris I guess :)

I had a big food shoot today which I managed to pull off in very little time (yes, am a little proud of having whipped up 6 dishes in less than an hour :) And I also have a heavy work day ahead tomorrow, so I made myself a lovely, but quick tortellini dinner.. Phiras isn't much into pasta, but he's away on a business trip so I get to have my beloved pasta all by myself tonight.. And as much as I miss my better half, I get to do all these things I don't have the chance to when he's around.. Like watch Grey's Anatomy or CSI Las Vegas (yes, it may be a silly show, but I love cheesy, gory, murder filled series). So if you're reading this my love, I do miss you terribly, but sometimes a girl needs to be able to watch her TV!

Even though I do my own, fresh pasta sometimes, I do mostly buy store bought pasta cuz of lack of time I guess.. And even though I love fresh pasta, I also like the dry kind, or half cooked, they all taste a little different, and some fit better with certain sauces than others do in my opinion.. I got these tortellini from my neighborhood gourmet grocer Milk & Honey, they just opened on my side of town.. A lovely, lovely place I must say apart from their choice of bakes.. Pun intended :) :)

My dinner was literally ready in 7 minutes and is so simple yet perfect for a pasta fix.. And now it's time for CSI, my bowl of tortellini, and a whole load of me time..

Much love,

D x

Serves 2 (not so hungry people)

Easy. Prep & Cook Time: ~15 minutes

1 pack fresh tortellini (any stuffing will do)
½ cup of crème fraiche
¼ cup chicken stock (or less depending on stock)
2 tbsp grated parmesan
olive oil
lots of cracked pepper
salt to taste

Bring a pot of salted water to a boil, and cook the tortellini for about 5 minutes (refer to the pack for instructions depending on the brand).

Drain the pasta, and set aside as you quickly whip up the sauce. Heat a little olive oil and add the crème fraiche and hot stock.

Cook for another minute before adding the parmesan, then season to taste and finish by tossing the tortellini in the pan just to reheat. Drizzle with olive oil and serve immediately. Enjoy!

Veal Limone

As mentioned a few days ago, I've been ordered to slow down my pace a little these days as I'm apparently too active, hehe.. And so I have been working from home as much as possible and even finished decorating the baby's room, thanks to my incredible sis Joujou - I LOVE YOU (in case she didn't know :) I think I'm probably the only woman on the planet that had not gotten one single baby's item until now so late in the pregnancy, in my 8th month! I don't know why I kept thinking I still had time but apparently I don't have that much time left anymore, so Joujou dragged me to the stores and we got some adorable stuff for the little one :)

Yesterday, the lovely Kate from Harper's Bazaar asked me to recommend a yummy and romantic dish from my blog, and I thought of this one. So I'm refreshing this very old D's Kitchen post, which so deserves a second run as it's absolutely delicious!

The first time I made Veal Limone, was in my first year of college, after becoming addicted to the Veal Limoni at Cipriani's restaurant in Downtown New York.. It's best to do this dish for only a few people as veal scalopines are tricky to do for a large group since they have to be seared quickly in a pan. Serve this with some simple linguine on the side (olive oil, salt and pepper) or some fluffy rice as the lemon sauce is perfect for it!

Easy - Medium Difficulty. Prep & Cook Time: ~25minutes
Serves 2- 3

8 thinly pounded veal scaloppines (the thinner the scaloppines, the yummier the dish)
1/4 cup of lemon juice
1/2 cup of white wine
1/2 cup of chicken stock
a little flour for drenching
a large knob of butter
olive oil
2 tbsp chopped parsley
salt & cracked pepper to taste

Preheat the oven at 180C. Heat a pan (stainless if possible) on med-high heat. Drench the veal in a little flour, removing the excess. Then add a little olive oil and a knob of butter to the pan, when it sizzles place the veal, searing them quickly about 30 - 60 seconds on each side. Put them in a oven safe dish and place them in the preheated oven or warming drawer to keep them warm.

Now deglaze the pan with the white wine, scraping all the yummy brown bits. This is what gives this dish ALL the flavour, so keep on scraping! Add the lemon juice & stock and simmer until it thickens a little. Add the knob of buttter, salt and pepper to taste and finish with the chopped parsley. Take the veal out of the oven, and pour the Limoni sauce over them. Beautiful!

Veal & Onion Tortellini with Quick Crème Fraiche Sauce

Veal Limone

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