veal scallops w/ prosciutto & sage

I'll start by saying that I'm well aware that today's dish might be controversial to some. I know many are ethically opposed to things like veal. Sometimes I am; last night I was not. I've never actually cooked with it before, and I was curious to see how it would go. Now that I'm typing this up, I realize that I actually made almost the identical recipe back in October with tilapia. So if you think this sounds good, but can't bring yourself to use veal, try that one! But if you're willing to forge ahead, here's what you'll need:

• 6 veal scallops (about 1/2 lb.)
• 6 slices of prosciutto
• 6 sage leaves
• 1 cup flour
• 1 tablespoon butter
• 1/4 cup dry white wine
• Pepper

Begin by taking each veal scallop and topping with a slice of prosciutto and a sage leaf. Secure the three together with a toothpick. Dust each scallop lightly with flour, shaking off any excess.

Melt the butter in a large non-stick pan over medium-high heat. Place the veal scallops prosciutto-side down for about 1 minute (or until it begins to turn golden brown). Flip and cook for about another minute, lightly dusting them with pepper. Then reduce the heat and cook for another few minutes (4-5, depending on their thickness) until the veal is cooked through.

Remove from heat and set aside. Add the wine to the pan to deglaze. Let boil for a few minutes until most of it has cooked off, then serve over the scallops as a sauce (this probably serves two easily). I thought the flavors were really lovely together.

Bon chappétit!

tilapia w/ prosciutto & sage

Tonight was another one of those great little meals that was complete - start to finish - in under 20 minutes. And delicious to boot! It also only took 3 ingredients (plus oil and pepper). Bliss. Here's what you'll need:

• Tilapia fillets
• Prosciutto (2 paper-thin slices per fillet)
• Sage
• Olive oil
• Pepper

Begin by cutting the fillet in half and patting each half dry. Sprinkle with a little pepper - not salt needed due to the prosciutto. Tear off a few leaves of sage and hold them against the tilapia with one hand. With the other, wrap a couple slices of prosciutto around the fillet, securing the sage. The prosciutto should hold itself together pretty nicely.

Heat a couple tablespoons of oil in a non-stick skillet and heat over medium-high heat. Place the tilapia in the skillet (prosciutto seam side down) and cook for about 3-4 minutes per side, depending on the size of your fillet.

Remove and serve. Really simple flavor combinations for a great weeknight meal.

Bon chappétit!

roasted pork w/ herbs, potatoes & balsamic-marinaded asparagus

So every Sunday my best friend, Dan, and I try to get together to try a new dish and catchup on the past week. It's becoming quite the tradition between the two of us. This past weekend, we tried out a new recipe that we both loved. Super quick and easy, and only utilizing a few key ingredients.

Roasted Pork

• 1 lb pork tenderloin
• A few cloves of garlic (you can never have too much in our opinion)
• 2 tablespoons chopped fresh rosemary
• 2 tablespoons chopped fresh sage
• Salt & pepper
• Potatoes (8 or so)
• Olive oil and balsamic vinegar
• Asparagus
• Parmesan

Begin by cutting 6 or so slits along the top of the pork. In each slit, insert some garlic, rosemary and sage. Then lather the whole thing in olive oil and top with salt and pepper. Toss it on a roasting pan.

While you're doing that, parboil a few potatoes (I just learned this: "parboil" means to pre-cook something by boiling it first, I guess to give it a head start). Pat them dry, then place around the pork on the roasting pan.

Toss it in the oven (center rack) for 20 minutes on 450 degrees, then 40 minutes on 350 degrees. Turn the potatoes a few times.

While that's cooking, we just doused a bunch of asparagus in olive oil and balsamic vinegar. When there were just a few minutes left on the pork and potatoes, we laid the asparagus in a flat row on a cookie sheet, pouring the marinade over top, and sprinkling with some fresh parmesan. We then popped them in the oven at 450 degrees for about 10 minutes (they're done once they turn bright green).

By the time they're done, the pork has cooled and can be cut. Bon appetit!

Honestly, this dish was pretty amazing. The flavors all worked fantastically well together, and Dan and I both went back for seconds (I may have had thirds). Definitely a good one to try if you're looking for something easy and different.

Bon chappétit!