Wine for Veal Marsala?

I'm killing a vacation day today so i'm planning veal marsala for tonight. Can i just buy Port or something? I have the veal. Any tips? Thanks!

quote:

Originally posted by jeepguy

I'm killing a vacation day today so i'm planning veal marsala for tonight. Can i just buy Port or something? I have the veal. Any tips? Thanks!

Why certainly you can buy Port or something. Of course you'd then have veal Port or something, not veal Marsala. Seriously, though, trying to make this dish with something other than a nice dry marsala would not be much fun when it comes to eating.

quote:

Originally posted by Michael Hoffman

quote:

Originally posted by jeepguy

I'm killing a vacation day today so i'm planning veal marsala for tonight. Can i just buy Port or something? I have the veal. Any tips? Thanks!

Why certainly you can buy Port or something. Of course you'd then have veal Port or something, not veal Marsala. Seriously, though, trying to make this dish with something other than a nice dry marsala would not be much fun when it comes to eating.

So you prefer dry, not the sweet Marsala? Mushrooms, marsala, butter , veal- "floured". Any tips on preparation? My first time. Thanks!

quote:

Originally posted by jeepguy

quote:

Originally posted by Michael Hoffman

quote:

Originally posted by jeepguy

I'm killing a vacation day today so i'm planning veal marsala for tonight. Can i just buy Port or something? I have the veal. Any tips? Thanks!

Why certainly you can buy Port or something. Of course you'd then have veal Port or something, not veal Marsala. Seriously, though, trying to make this dish with something other than a nice dry marsala would not be much fun when it comes to eating.

So you prefer dry, not the sweet Marsala? Mushrooms, marsala, butter , veal- "floured". Any tips on preparation? My first time. Thanks!

Yes, Dry. First of all, I don't include mushrooms. I never have. But there are two reasons for that. One, when I was growing up they didn't put mushrooms in it, and two, I happen to be allergic to mushrooms.

I like to pound my veal to get it even thinner than you might have had your butcher do it. I season the flour with freshly-ground black pepper and some salt, and I shake off the excess flour before putting the meat into the skillet. It just takes a few moments to let the veal become golden on both sides, and then I remove the veal to a warm plate and tent with some foil to keep it warm. That's when I add the Marsala to the skillet, scrape up all the bits and let the Marsala reduce. Next I return the veal to the skillet, squeeze some lemon juice in the pan, cover and allow the veal to cook through. It's really a very simple dish, and I like to present the veal with slices of lemon, and I usually serve some fettucine in a sauce of cream and grated Parmagiano Reggiano.

By the way, this works with pounded chicken breasts, too.

Boy, I know what I want for dinner tonight.

Thanks much Michael!

I'm with Michael, mostly. I would toss some shallots in after the veal is removed, splash a little chicken stock in to reduce after the Marsala, and finish it by swirling a knob of butter through the sauce after taking the veal out the second time.

quote:

Originally posted by jeepguy

quote:

Originally posted by Michael Hoffman

quote:

Originally posted by jeepguy

I'm killing a vacation day today so i'm planning veal marsala for tonight. Can i just buy Port or something? I have the veal. Any tips? Thanks!

Why certainly you can buy Port or something. Of course you'd then have veal Port or something, not veal Marsala. Seriously, though, trying to make this dish with something other than a nice dry marsala would not be much fun when it comes to eating.

So you prefer dry, not the sweet Marsala? Mushrooms, marsala, butter , veal- "floured". Any tips on preparation? My first time. Thanks!

Lightly flour the veal - I use seasoned flour (salt, pepper, granulated garlic) and saute in a mixture of 1/2 butter and 1/2 olive oil. The butter gives it flavor and the olive oil helps prevent the butter from burning. Saute quickly, just until golden brown and keep warm by covering the plate with foil. Saute the mushrooms on high heat (otherwise they sweat rather than cook) and then add the Marsala (I use the dry kind as well) on high heat. Let it cook down with the mushrooms until the sauce has thickened. Lower the heat to medium and add the veal back with any juice that has collected on the plate and heat until the meat has warmed.

Serve with veg of choice - grilled asparagus would be lovely. I also serve buttered noodles but you can use rice pilaf or polenta (yum). Wine should be a light Bordeaux or a Chateuaneuf-de-Pape or Gigondas from the Rhone Vally.

I make mine pretty much the way Lexi describes it. I also use chicken a lot but, more often lately, I use pork tenderloin medallions flattened to 1/4" or so. Whatever I use, I usually add a small amount of heavy cream (if I have it on hand) right at the end. I like silky texture and it helps the sauce cling to the meat. pb

quote:

Originally posted by porkbeaks

I make mine pretty much the way Lexi describes it. I also use chicken a lot but, more often lately, I use pork tenderloin medallions flattened to 1/4" or so. Whatever I use, I usually add a small amount of heavy cream (if I have it on hand) right at the end. I like silky texture and it helps the sauce cling to the meat. pb

I always thought adding cream was 'cheating' although I have been known to add it to everything else!

quote:

Originally posted by Lexi

quote:

Originally posted by porkbeaks

I make mine pretty much the way Lexi describes it. I also use chicken a lot but, more often lately, I use pork tenderloin medallions flattened to 1/4" or so. Whatever I use, I usually add a small amount of heavy cream (if I have it on hand) right at the end. I like silky texture and it helps the sauce cling to the meat. pb

I always thought adding cream was 'cheating' although I have been known to add it to everything else!

I find that when you thicken by reduction you have to start with a lot more liquid in order to end up with the copious amount of sauce needed to have enough for bread dipping.

Veal marsala with cream?

it's not cheating, it's not right...is it? I haven't heard of that.
It could be my inexperience.

I was certain that the marsala sauce was a reduction of the wine with the droppings in the pan with mushrooms, shallots and garlic. Maybe some butter left over from the frying of the veal, but not heavy cream.

In answer to the "which wine do I use" question, I have usedn very DRY sherry on rare occasions as a substitute for Marsala. (I guess, technically, we had veal sherry that night)

Well i bought a bottle of cheap dry sherry. Did exactly as you all suggested and it was pretty tasty if i don't say so myself! Thanks!

I'm glad you enjoyed your veal sherry.

quote:

Originally posted by Scorereader

Veal marsala with cream?

it's not cheating, it's not right...is it? I haven't heard of that.
It could be my inexperience.

I doubt it could be your inexperience since it seems you've been everywhere, done everything, and seen it all. No, it must be me. I admit it; cream is wrong. Please forgive me. pb

Sorry PB, I didn't mean to sound upiddy.

Typing doesn't translate emphasis all that well.
I actually meant...I haven't heard of that before, perhaps I haven't had enough Veal Marsala at enough places to know if cream sauce is a usual item.

Not meant as a slam.

As Michael Hoffman pointed out, my own (rare) substitute of Sherry for Marsala isn't too normal in his cooking either.
And, indeed, technically, I made veal sherry that night. It still tasted great.

I'm sure it tastes nice and smooth with good texture having cream mixed in.

In the same vane, that night, you had creamy or creamed veal marsala Veal in a Marsala Cream Sauce.
Doesn't sound bad at all to me.

I was seriously trying to answer the wine question for jeepguy, who apparently was looking for a Marsala substitute.

Veal Marsala using heavy cream? Traditional? no Cheating? not really Right or Wrong? neither

The dish would be more properly called "Veal (or Chicken or Pork) in a Marsala Cream Sauce" unless I use Madeira.

Here's another opinion:
http://www.ochef.com/696.htm

I've also used Sweet Marsala with outstanding results.

Since Marsala is a fortified wine, maybe Thunderbird would do the trick? Or some sweet vermouth.