tag:blogger.com,1999:blog-5407783074290571587.post8770699241217887837..comments2024-02-14T14:04:43.435+01:00Comments on Martin in Broda: Sonntag &MartininBrodahttp://www.blogger.com/profile/13367467039848677931noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-5407783074290571587.post-52000736820432615472011-10-19T13:39:24.413+02:002011-10-19T13:39:24.413+02:00When I was looking for unanswered comments I saw t...When I was looking for unanswered comments I saw this. Please excuse my failing. Strange enough I already saved your recipe since obviously it sounded interesting to me. I have to cook something for my mother’s birthday coming Monday, not sure this moment, we will see. So thanks for your comment and the recipe. And as I already said I’m sorry.MartininBrodahttps://www.blogger.com/profile/13367467039848677931noreply@blogger.comtag:blogger.com,1999:blog-5407783074290571587.post-38272843041940503042011-09-26T17:30:32.310+02:002011-09-26T17:30:32.310+02:00Another good looking dinner.
I'm not sure wha...Another good looking dinner.<br /><br />I'm not sure what to call my dinner. Maybe it was a fricassee. I had a coarsely chopped leek which I began to sautee. Then I added small chunks of veal, seasoned with salt, pepper, and paprika and coated with flour. I browned the veal while I cut up a few mushrooms. I put a little butter in the pan, added some leftover braising liquid*, and then the mushrooms and some water and simmered it for 20 minutes, stirring once after about 12 (and adding some water because the liquid seemed a bit too thick). When it was done, I served it (to myself) on a leftover half of a baked potato. Though I say it myself, it was adequate. Rice or pasta would have been better than the potato, but I wanted to use it.<br /><br />This was a variant on veal marsala — veal chunks instead of cutlets, leftover cooking liquid instead of marsala, and leek added, but the method of cooking was about the same. I had originally thought I would braise the veal, but it got late and I wanted to cook it more quickly.<br /><br />* The cooking liquid started as store bought chicken stock and a little bit of white wine, in which I had braised chicken thighs (lightly seasoned and herbed) and carrots. A couple of days later, I reused the liquid (which had jellied) to cook a couple of pork cutlets.naturgesetzhttps://www.blogger.com/profile/15268507379933286863noreply@blogger.com