THE VILLAGE VOICE

"There are snowdrops coming out in the garden, and spring is on the way. I shall see it ... And because I am alive, I shall watch it all happen and be part of the miracle." ~ Rosamunde Pilcher ~ Spring miracles ( daffodils and pansies) ________________ VEAL SCALLOPINI MARSALA ~ Impressive and easy company dinner. Treasured keepsake recipe, clipped years ago from the Free Press , compliments of Chef James Camilleri of Detroit's Roma Cafe . (For those with veal 'ethnic issues', either boneless chicken breasts or pork tenderloin can be substituted.) _____________ 1 lb. veal tenderloin (pork tenderloin or chicken breasts), cut into cutlets 1/2-inch thick salt & freshly ground cracked pepper 8 Tbsp. butter, divided 1 lb. thinly sliced mushrooms 1/2 cup Marsala wine Pound veal cutlets to 1/4 inch thick. Stir together flour, salt & pepper; dredge both sides of cutlets in flour mixture. In large skillet, melt 4 tablespoons butter. Cook veal 1-2 minutes on...

~ Willow Vineyard at harvest ( Leelanau Peninsula) ________________________________ VEAL OSCAR ~ delicious retro spring recipe compliments of Leelanau Country Inn Cookery * 1 1/2 lbs. veal leg slices 4 Tbsp. butter 12 cooked green asparagus spears 1 cup Hollandaise Sauce* 1/4 cup flour 1/4 tsp. paprika 1 cup Alaskan King Crab meat 4 Tbsp. fresh parsley With a tenderizing mallet, pound veal slices, using care to avoid tearing the meat. Blanch asparagus, and set aside. Prepare Hollandaise Sauce. In a preheated saute pan, melt butter. In small mixing bowl, mix 1/8 tsp. paprika and flour, then dust veal slices with mixture, shaking off any excess. Saute veal for 30 seconds, turn and saute for another 30 seconds, then turn veal once more and add blanched asparagus and crab meat. Heat for one minute. In serving dis, layer veal slices, top with crab meat, and then asparagus spears. Cover with Hollandaise Sauce, and sprinkle with remaining paprika and chopped parsley. Serve immediately...