I am not a person who believes in astrology nor do I listen to zodiacs on T.V. or read them in magazines and newspapers but I wonder if we had a retrogade Hermes (Mercury) this past week or maybe it was a “kako mati” or evil eye as we say in Greece and as some superstitious people would say? But then I don’t believe in that either. However, everything seems to be going wrong this week. My computer got affected with a virus again and all this week it’s been shutting down every now and then and I didn’t get much work done. After transferring my data to a portable hard disc and having the virus removed I had the Office 2007 installed and have been trying to learn some of its new features which will be useful when I begin editing my recipes but again some documents I have been working with haven’t worked well. I also have to convert all the recipes into PDFs and I don’t even want to think about that yet.
Then my computer started shutting down suddenly without any warning and now I am terrified that if anything happens to the hard disc I have no backup whatsoever for my recipes. I am now considering buying a new laptop.
Enough with bad lack and now to a recipe I have made during the holidays. I’ve been cooking a lot with chestnuts lately as I had bought a few kilos a few weeks ago. I boiled and peeled them and stored them in the deep freezer. I did this last year as well and had chestnuts until a couple of months ago.
One of the recipes I made during the holidays was escaloppes with chestnuts in a brandy and orange sauce. I know I am not giving the recipe as I should but as I have told you if you like the recipe I would gladly e-mail it to you. You can see most of the ingredients I used in the collage but there is more to the recipe than what is shown in the pictures.
To start with I was planning to make another recipe with the round veal so I did not ask the butcher to cut it for me. I cut it myself into thin slices and then I thinned it with a mallet. I then prepared a spice mixture which I powdered in an electric spice grinder and used part of it to season the meat. I then coated the escaloppes with milk and flour and then with egg and a second coating with a chestnut mixture.
I sautéd the escaloppes on both sides and removed them from the sautéing pan. I then sautéd the onion and mushrooms and returned the escaloppes in the pan and finished the dish by adding the brandy, orange juice and orange zest as well as some whole chestnuts.
I hope to bring back some with me next week as I shall be going to Cyprus this week to visit my sisters. Sorry I haven’t been visiting you as often as I would like but shall catch up with your posts during the week end. Until then take care!