recipe was sent to me by Shirley Cline.
was a great inspiration to me when I first started working
on the idea of creating a recipe and cooking web site.
Not only did she encourage me but she also supplied
a great many recipes and other pieces which are featured
throughout the site. Her great achievement was to teach
me to cook risottos over the internet!
I never had the chance to meet Shirley, or even talk
to her, I regarded her as a good friend. It was with
great sadness that I learnt that she passed away in
Autumn 2004 and that there would be no more emails.
I think she will be sadly missed by a lot of people
like me to whom she gave such pleasure with the sharing
or her recipes. The pleasure my children have had from
her recipe for Strawberries
with Balsamic Vinegar and Mint - not to mention
the fights for seconds - has been a joy to behold.
Shirley. You will always be remembered. I learnt a great
deal from you.
veal chops, trimmed
1 Tblsp olive oil
2 Tblsp butter
2 crushed cloves of garlic
1/4 cup diced celery
2 chopped shallots
1/4 green pepper cut in thin strips
1/4 cup dry white wine
1 small can tomato sauce (8 oz)
2 Tblsp chopped Italian flat leaf parsley
2 Tblsp seasoned flour (salt and pepper added)
2 tsp paprika
Salt and pepper to taste
oil and butter in a heavy skillet. Dredge chops lightly
in seasoned flour and brown on each side, in the hot
fat, for 5 minutes. Remove chops and keep warm.
the same pan, add the chopped vegetables and cook
on low heat, do not brown
the white wine to deglaze the pan and allow mixture
to reduce for 2 minutes.
the tomato sauce and stir.
the chops to the pan and cover meat with sauce. Cover
pan and let simmer for about 20 minutes, until tender.
Add seasoning, if necessary.
the chops coated with the sauce and sprinkled with
a pinch of chopped parsley.
with noodles or rice.