Veal Marsala
I love cooking,and I enjoy all kinds of flavor. One of my favorite flavor is Marsala wine flavor. It is versatile flavor and you can make it to savory flavor,you can make it to desert flavor, and I enjoy using Marsala wine a lot. I do not drink, but we have all kinds of alcohol at home. Vodka,brandy,whiskey, Rum,Marsala wine,white wine,red wine, Port wine etc but all of those are for my cooking or baking.
When you think about wine,you would probably imagine using it for savory in most part,but you can use it to make desert too.
For example, to make icing, you put confectioner sugar in bowl and add splash of your favorite alcohol such as Rum,Brandy,Amaretto etc and voilà, you made icing for adult. You can also switch the confectioner sugar to white chocolate or Dark chocolate and gently melt the chocolate in double boiler and add splash of alcohol of your choice.If it were too loose,you can add confectioner sugar little by little and voilà,you made chocolate icing for adult! White chocolate Amaretto icing goes really good for my Earl grey scone.You can see Earl Grey scone recipe here.
And,if you slice strawberries and other fruits, sprinkle white table sugar and add splash of red wine or white wine or Brandy or Rum. Keep them in fridge until the serving time and this easy fruits dish is really good for ice cream topping and it looks very fancy.
For savory use, by adding splash of your choice of alcohol to ruex (butter and flour),you can make all kind of gravy. It does not have to be plain beef gravy,plain chicken gravy. Just add alcohol of your choice first to the ruex and let the alcohol evaporate and add splash of chicken or beef broth to it and you made your own special gravy for your dish! If Marsala gravy,by adding splash of Dry Marsala to Ruex,and let alcohol evaporate a little and add a bit of beef broth later and voilà you made Marsala gravy for your steak!This is nice for a change.
I think that Veal Maarsala is one of quick and easy dish that gives you lots of variation to make it. First,you do not have to use veal and you can switch to chicken if you like. And you can make it to steak style or pasta style or maybe just make the marsala sauce and pour it over yummy Gouda mashed potatoes.. Really tasty!
To make Marsala dish,I have tried all kinds of ratio between marsala wine and broth: I tried just wine,I tried equal amount of each,I tried different ratio but I found that I like the ratio being 1:3 (1 being chicken broth,3 being marsala wine) and I like using Dry Marsala NOT Sweet Marsala. I think Sweet Marsala goes very good to make Tiramisu but not for savory dish.
First thing you need to do is that you pound the meat to thin. Even if you got thinly sliced veal,you want to pound it to make the meat very tender.If I make chicken marsala,I first cut the whole chicken breast into two pieces and pound it to thin.
Then, I usually sprinkle Morton's Natures seasoning (the one with blue cap).
Then, I pour flour into shallow bowl and add dry oregano, and mix well,put the pounded meat to the flour oregano mix and shake off excess flour.
You want to put the meat into flour right before you make the dish because if you floured the meat beforehand like 1 hours before your actual cooking time, the meat will dry out and end up with very dry chewy tough piece of meat and,it does not make nice marsala dish
While you are dredging the meat to flour+oregano mix,turn on the stove and pour Extra virgin olive oil.
When you see a little steam line going off from skillet, put the meat in and don't touch it a while.Then,turn it over till cook through
After that, put sliced white onion and cook till transparent in color. You can cook mushroom but since my husband is not fun of mushroom,I usually make with white onion. I do not use regular yellow onion because I feel that big White onion has more meaty texture to it and when I want texture in dishes like this or French onion soup,I use white onion not yellow onion.
When onion is dine, add about 6 ounce of Dry marsala wine and let it evaporate a little, add 2 ounce of chicken broth and scrape the bits on bottom of the skillet, then lower the heat and put the veal back in and toss about 1 table spoon of butter and cook till sauce gets creamy and you can turn veal flip over to coat it with marsala sauce nicely. I like tossing a little bit of butter at the end of making dishes like this or risotto.It gives shine in the dish and make creamy sauce.
When I usually make veal or chicken marsala, I make Gouda mashed potato. (You can see recipe here),and put it on center of the dish,put the veal/chicken cutlet on top,pour the tasty marsala wine sauce over and it makes the dish very restaurant-like and mashed potato and this marsala sauce real goes well and like the way we eat.
When I feel like make it to pasta dish (Veal marsala pasta),then,I cut the meat to strip and put it back into sauce to coat those meat well with sauce and toss cooked Fettuccine pasta into skillet and mix well with tong,sprinkle chopped Parsley to brighten up the dish and voilà,you made tasty Marsala pasta!
You can also make just sauce. Since no meat to make sauce in this case,you want to make ruex first.Add butter, add flour,cook the ruex a little,add dry Marsala wine add chicken broth and done! You can pour it over your nice steak. If you just want hint of wine in steak,when steak is about coming out from skillet,just add splash of wine and add bit of broth and toss a bit of butter,and it makes nice juicy steak without gravy on side.
Enjoy Marsala dish! Cooking is like an art and you can make dish in thousands of ways! Have fun!
When you think about wine,you would probably imagine using it for savory in most part,but you can use it to make desert too.
For example, to make icing, you put confectioner sugar in bowl and add splash of your favorite alcohol such as Rum,Brandy,Amaretto etc and voilà, you made icing for adult. You can also switch the confectioner sugar to white chocolate or Dark chocolate and gently melt the chocolate in double boiler and add splash of alcohol of your choice.If it were too loose,you can add confectioner sugar little by little and voilà,you made chocolate icing for adult! White chocolate Amaretto icing goes really good for my Earl grey scone.You can see Earl Grey scone recipe here.
And,if you slice strawberries and other fruits, sprinkle white table sugar and add splash of red wine or white wine or Brandy or Rum. Keep them in fridge until the serving time and this easy fruits dish is really good for ice cream topping and it looks very fancy.
For savory use, by adding splash of your choice of alcohol to ruex (butter and flour),you can make all kind of gravy. It does not have to be plain beef gravy,plain chicken gravy. Just add alcohol of your choice first to the ruex and let the alcohol evaporate and add splash of chicken or beef broth to it and you made your own special gravy for your dish! If Marsala gravy,by adding splash of Dry Marsala to Ruex,and let alcohol evaporate a little and add a bit of beef broth later and voilà you made Marsala gravy for your steak!This is nice for a change.
I think that Veal Maarsala is one of quick and easy dish that gives you lots of variation to make it. First,you do not have to use veal and you can switch to chicken if you like. And you can make it to steak style or pasta style or maybe just make the marsala sauce and pour it over yummy Gouda mashed potatoes.. Really tasty!
To make Marsala dish,I have tried all kinds of ratio between marsala wine and broth: I tried just wine,I tried equal amount of each,I tried different ratio but I found that I like the ratio being 1:3 (1 being chicken broth,3 being marsala wine) and I like using Dry Marsala NOT Sweet Marsala. I think Sweet Marsala goes very good to make Tiramisu but not for savory dish.
First thing you need to do is that you pound the meat to thin. Even if you got thinly sliced veal,you want to pound it to make the meat very tender.If I make chicken marsala,I first cut the whole chicken breast into two pieces and pound it to thin.
Then, I usually sprinkle Morton's Natures seasoning (the one with blue cap).
Then, I pour flour into shallow bowl and add dry oregano, and mix well,put the pounded meat to the flour oregano mix and shake off excess flour.
You want to put the meat into flour right before you make the dish because if you floured the meat beforehand like 1 hours before your actual cooking time, the meat will dry out and end up with very dry chewy tough piece of meat and,it does not make nice marsala dish
While you are dredging the meat to flour+oregano mix,turn on the stove and pour Extra virgin olive oil.
When you see a little steam line going off from skillet, put the meat in and don't touch it a while.Then,turn it over till cook through
After that, put sliced white onion and cook till transparent in color. You can cook mushroom but since my husband is not fun of mushroom,I usually make with white onion. I do not use regular yellow onion because I feel that big White onion has more meaty texture to it and when I want texture in dishes like this or French onion soup,I use white onion not yellow onion.
When onion is dine, add about 6 ounce of Dry marsala wine and let it evaporate a little, add 2 ounce of chicken broth and scrape the bits on bottom of the skillet, then lower the heat and put the veal back in and toss about 1 table spoon of butter and cook till sauce gets creamy and you can turn veal flip over to coat it with marsala sauce nicely. I like tossing a little bit of butter at the end of making dishes like this or risotto.It gives shine in the dish and make creamy sauce.
When I usually make veal or chicken marsala, I make Gouda mashed potato. (You can see recipe here),and put it on center of the dish,put the veal/chicken cutlet on top,pour the tasty marsala wine sauce over and it makes the dish very restaurant-like and mashed potato and this marsala sauce real goes well and like the way we eat.
When I feel like make it to pasta dish (Veal marsala pasta),then,I cut the meat to strip and put it back into sauce to coat those meat well with sauce and toss cooked Fettuccine pasta into skillet and mix well with tong,sprinkle chopped Parsley to brighten up the dish and voilà,you made tasty Marsala pasta!
You can also make just sauce. Since no meat to make sauce in this case,you want to make ruex first.Add butter, add flour,cook the ruex a little,add dry Marsala wine add chicken broth and done! You can pour it over your nice steak. If you just want hint of wine in steak,when steak is about coming out from skillet,just add splash of wine and add bit of broth and toss a bit of butter,and it makes nice juicy steak without gravy on side.
Enjoy Marsala dish! Cooking is like an art and you can make dish in thousands of ways! Have fun!
Posted by yassy at 9/11/2009 1:19 PM 
Categories: Miscellaneous (cooking)
Tags: food veal marsala cooking
Categories: Miscellaneous (cooking)
Tags: food veal marsala cooking
WOW, Yassy, this is an AWESOME post! These dishes and cooking recipes sound totally fantastic! The icings for the desserts sound so easy and good, too! I will definitely be trying some of them!
I'll have to try some as soon as I can find some of the wines, as we don't drink either, and I don't have any wine around unless I KNOW I'm cooking something I need it for in the recipe. Can you get that Marsala wine at any grocery store? I will have to look.
Thanks so much for sharing. I plan to let my sister and her hubby (both Gourmet cooks) know about this post and your site. Linda (OC's Mom)
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Thank you for your comment. I am glad you liked this entry.I like Marsala wine a lot and use a lot for cooking (dry Marsala wine) or desert (sweet Marsala wine). You can make risotto with Marsala wine as well by using Dry Marsala wine.
Icing with liqueur is also can make it with heavy cream and you can make chocolate Amaretto whipping cream to smear on Birthday cake, for example. All you need is unsweetened coco powder+whipping cream,touch of sugar and Amaretto or your choice of liqueur. You can make liqueur flavored whipping cream,add canned fruits,mix with it and buy or make your own crepe wrap and you can make fruits crepe that is liqueur flavor.Or you can just put whipping cream,sugar, with liqueur with canned fruits mix and use it as filling of the cake. You need to pour canned fruits over sieve and make sure it is not having lots of moisture before adding fruits to whipping cream but it is another way to enjoy wine or liqueur in desert.
Marsala wine can be found at wine section at local grocery store. You can also find sherry around on the same shelf. I think that Brandy or Rum etc maybe need to visit liqueur store to buy.
Splash of sherry onto chowder type soup is also really tasty.
Let me know how your dish came out when you make them
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