Another Great Cooking Class On The Cruise

So today was another great cooking class with Jen and chef Thomas on the Holland America Cruise in the Culinary Arts Centre on board. The kitchen is set up so well for hands on classes of 6 or larger visual classes.

Veal Scaloppini  Marsala
3 pounds veal top round, trimmed and cut into 10 equal peice
S & P
Flour as needed
1/2 oz. shallots
24 Floz. Masala sauce
Whole butter as needed (optional)

Hand pound meat into 6mm thickness, blot and dry then coat in flour + S&P
Sauté in pan 2 mins each side then remove
In pan cook shallots for 30 second then deglaze with wine
Add the masala sauce and optional butter reheat with the veal.

Masala Sauce
1 oz. shallots
2 sprigs thyme
1/2 tsp black pepper
8 oz. red wine
2 oz. cream
20 oz. Demi Glaze
8 oz. masala wine
S & P as needed
Cold butter  (optional)
In a pan combine shallots, thyme, pepper and red wine bring to boil and reduce by 1/2
Add Demi Glaze and cream, simmer until flavour has developed
Finish with seasoning and wish in the butter if desired.