The other day on smitten kitchen, Deb talked about the food she was denied as a child: http://smittenkitchen.com/blog/2014/03/broccoli-cheddar-and-wild-rice-casserole/. There is a wonderful discussion in the comments section about what other people were denied or were forced to eat. For me, what was more memorable was what I had to eat rather than what I was denied. My mother was ahead of her time and instead of the meat and three veg my friends were getting, my meals were positively exotic. Mum used to get a lot of flak from my granddad about her concoctions but in reality, they were great food experiences.
However, I did not love everything Mum made. I really don’t like osso bucco. I am not very good with any meat that has bones in it. Which I know means I probably miss out on some great dishes but I just can’t handle the boney meat thing. So I don’t eat chicken wings or ribs. I will eat fish with bones and will bend the rules for good lamb shanks. I am thinking I could try an osso bucco style recipe without the veal shanks as I do like the sauce.
But even with a great cook for a Mum, I still have my guilty food pleasures. When I visited Hawaii I was very pleased to see that spam was a legitimate breakfast option. Friends have looked horrified when I made this disclosure. One of my other guilty pleasures is that I love instant mash potato. So very unfoodie but such a lovely creamy side dish that in terms of my diet has been very useful. Easy to change the portions and get the calorie count right. I know I should eat real mashed potato but when I make that I like to do it with lashings of butter which sends the calories through the roof. What guilty food pleasures do you have?
My instant mash potato went fabulously with this deliciously low calorie veal marsala. The instant mash potato just soaked up the fantastic sauce:
To make this for one I used the following ingredients:
- 125g veal scallopini
- 10g plan flour (one lot of 7.5g – about 1 tbs and one lot of 2.5g – about 1 tsp)
- ¼ cup of beef stock
- 1 tsp of butter
- 1 tbs of marsala wine
- ¼ cup of mushrooms, sliced
- A pinch of salt
- ¼ tbs of parsley, chopped
I then followed the recipe instructions with slightly shorter cooking times. I used a fairly small fry pan (about 20cm) to make sure the sauce wasn’t too distributed about. I find if the pan is too big then the ingredients are spread too thinly, heat up too quickly and rather than a sauce I get burnt ingredients.
I love the sweetness of marsala in cooking. One of my favourite recipes is a Nigella pasta recipe where the sauce is basically marsala, onion and anchovies with a splash of milk so I was already in a positive mood when cooking this. The veal cooks so quickly that it is a very quick dinner yet looks fancy and is a wonderfully rich sauce. The dish has about 270 calories – the recipe says less but I get 270 when I put it in myfitnesspal and I prefer to be conservative.
It took me a little bit longer than 5 minutes to do the preparation but if you bought sliced mushrooms it would be very fast. My chopping is just not that speedy. But for me the cooking time was slightly less than the 10 minutes the recipe indicates. I dredged the veal in the flour and mixed the flour and stock whilst my butter melted. Because of the reduced amount of sauce, mine came to the boil almost instantly and thickened in a couple of minutes.
So if you want a gourmet dinner in a quick time this is definitely a recipe to consider. And if you use the instant mash potato, it is all done in 15 minutes. So very very fast!