Jimmy Breslin's Veal Marsala
1 1/2 lbs. veal scallopini
3 tbsps. butter
3 tbsps. fine-grade olive oil
1/2 lb. fresh mushroom caps
1/2 bottle Marsala wine
2 tbsps. fresh lemon juice
1/2 lemon, cut in thin slices
Freshly minced parsley
Dredge scallops (thinly sliced and pounded) lightly with seasoned flour; set aside. Heat butter and olive oil in large skillet; saute mushrooms on both sides, lift out. Quickly reheat skillet, add a little more olive oil, if necessary. Brown scallops quickly on both sides. Reduce heat; add enough Marsala (about 1/2 bottle) to cover scallops. Add mushrooms and lemon juice. Cover, simmer slowly 10-15 minutes. Watch closely so meat does not stick to the bottom. Remove lid. Cook down pan juices to thicken. Serve at once with hot cooked rice. Spoon pan gravy over meat and rice. Garnish with thin lemon slices sprinkled with minced parsley. Serves 6.
Thoughts: Jimmy's favorite veal can be made many ways using white wine in place of Marsala, omitting mushrooms and gently seasoning with finely grated lemon rind to add a pungent touch.
Jimmy Breslin's Vegetable Soup
2 lbs. cross-cut short ribs, cut in 2-inch pieces
1 envelope Lipton's onion soup mix
About 4 cups water
6 carrots, peeled, cut in pieces
1 rib celery, cut in 1-inch pieces
2 fresh tomatoes, cut up
1/2 small head cabbage, shredded
In large saucepan place meat, soup mix and water enough to cover meat. Bring to boil, cover. Reduce heat, simmer 1 1/2 hours. Skim off fat that floats on top. Add carrots, celery and tomatoes. Cover, cook 20 minutes. Add shredded cabbage. Cook 5 to 10 minutes longer. Serves 4-6.
Thoughts: For a "soupier" version, add more water and double the amount of meat and vegetables. Correct seasonings, adding more soup mix. Turnips, potatoes, spinach, peas and beans make interesting additions. Makes an excellent beginning to a midday soup-and-sandwich lunch.