MIRACLE OF SPRING ~ VEAL SCALLOPINE MARSALA / POTATO GRATIN with MUSTARD & GRUYERE CHEESE

"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)

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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.)

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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 each side.
• In another skillet, melt remaining 4 tablespoons butter. Cook mushrooms until they just start to lose their juices. Stir wine into mushrooms.
• Pour mushrooms and wine over veal and simmer 3-5 minutes. (4 servings). Serve with Potato Gratin with Mustard & Gruyere Cheese and fresh asparagus (steamed, grilled or roasted).

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POTATO GRATIN with MUSTARD & GRUYERE CHEESE

~ A 25 year old favorite form Bon Appetit (Oct/1992)

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3 1/2 lbs. peeled russet potatoes, cut 1/8-inch thick slices

1 1/2 tsp. dried dillweed

3 cups grated Gruyere cheese (about 10 oz.)

1 1/3 cups whipping cream

1 1/3 cups (organic) chicken stock

1/4 cup Dijon mustard

(coarse salt & freshly ground black pepper)

• Preheat oven to 400 degrees. Butter 13x9x2 inch glass baking dish.
• Overlap 1/3 of potatoes in prepared dish. Season generously with salt & freshly ground black pepper. Sprinkle with 1/2 tsp. dillweed and 1 cup cheese. Repeat layering twice, using 1/3 of potatoes, 1/2 tsp. dillweed and 1 cup cheese for each layer.
• Whisk cream, stock and mustard in bowl. Pour over potatoes. Bake until potatoes are tender and top is crusty and brown, about 1 hour.
• Cook 10 minutes and serve. (8 servings)