Thursday, April 25, 2013

V = Via Rail and Veal Piccata

a-to-z-letters-v
Very sorry to those of you who's blogs I haven't visited in the last couple of days, we have just had floors laid in the apartment, dust everywhere plus we had to move a whole heap of things and then put them back later, we are on our bowling Travel League today, and there just aren't enough hours.

Via Rail is Canada’s independent corporation railway system which offers intercity passage across the country. It’s a big country too. Via carries 4.1 million passVIA_Rail_Train_London_Ontarioengers annually. There is one trip we have always wanted to do, but is a tad rich for our blood, that’s to cross country all the way to Vancouver. You have the opportunity to sit in a viewing car to see the countryside as you go along. Would be particularly worth seeing the Rockies when one got there although there are a lot of wheat fields to be seen, miles and miles of it I understand. There are commuter trains to Toronto every ViaRailNetworkMapday, referred to as Go trains. I have a friend who uses them daily to go to her job in Toronto. They do shorter pleasure trips as well where I believe you can have lunch on the train. One problem to me, all these trips do not give you a return, you have to figure out something else for that. Another possible trip is up to Hudson Bay which is the Polar Bear Express. Nearly did that once but something stopped us at the time.

This is a recipe from Emeril Lagasse who is a famous chef on TV and who owns lots of restaurants in the States. It is his version of a well known recipe.

Veal Piccata

Recipe courtesy Emeril Lagasse, 2003
4 servings

Ingredients

  • 1/2 cup all purpose flour
  • 2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 veal scallops, about 3/4 pound, pounded to a thickness of 1/8-inch
  • 1 1/2 tablespoons vegetable oil
  • 5 tablespoons butter
  • 1 cup dry white wine
  • 1/2 cup chicken stock
  • 1 garlic clove, chopped
  • 1 lemon, juiced, or more to taste, (about 2 tablespoons)
  • 2 tablespoon capers, drained
  • 1 tablespoon chopped parsley leaves, optional, plus sprigs for garnish

Directions

In a shallow bowl or plate combine the flour, 1 1/2 teaspoons of the salt and pepper and stir to combine thoroughly. Quickly dredge the veal scallops in the seasoned flour mixture, shaking to remove any excess flour.

Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 1/2 tablespoons of the butter and, working quickly and in batches if necessary, cook the veal until golden brown on both sides, about 1 minute per side. Transfer to a plate and set aside. Deglaze the pan with wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock, chopped garlic, lemon juice and capers and cook for 5 minutes, or until the sauce has thickened slightly. Whisk in the remaining 1/2 teaspoon of salt, remaining 3 1/2 tablespoons of butter and the chopped parsley. When the butter has melted, return the veal scallops to the pan and cook until heated through and the sauce has thickened, about 1 minute. Garnish with parsley sprigs and serve immediately.

Have a great day.
Jo

 





22 comments:

  1. I know virtually nothing about railways in Canada but it's a topic I'm interested in. I worked with British Rail businesses in the 1990s when they were implementing recommendations pf the inquiry of the Clapham train crash.
    I would fancy a trip across the Rockies and that Polar train.

    ReplyDelete
    Replies
    1. Me too Bob. Mind you I travelled by train a lot in the UK, from the Medway Towns to Charing Cross on a daily basis. I have never gone anywhere by train since.

      Delete
  2. I've been from Windsor to Toronto and Vancouver to Whistler by train. The Gaspe and the Rockies are on my 'to-do' list.

    ReplyDelete
    Replies
    1. I'd love to do those trips too. Can't see it happening now sadly.

      Delete
  3. My husband and I have talked about taking a train across Canada. What a beautiful way to see the country.

    ReplyDelete
    Replies
    1. Only one drawback, I understand, is crossing the wheatfields which go on forever and forever.

      Delete
  4. So you're having new floors? :D
    I would like to visit Canada, but I have so many people to visit there that I think I would have a bit of a problem trying to decide which way to go.

    ReplyDelete
    Replies
    1. Yup, nice new floors with plenty of dust to go with it. Luckily I have a cleaning lady once a month and yesterday was her day so she could help clear it all up.

      How's this for a coincidence, I write about Via and then I just got an email from them with discount trips available. A 3 day, 4 night trip from Toronto to Vancouver is $995 - for one of course.

      Delete
  5. Veal is a favorite dish of The Husband, I might have to try this recipe out.

    Canada has so many beautiful spots to visit, I'm like Al and would have a hard time deciding which way to go first!

    ReplyDelete
    Replies
    1. Its a good dish and I am sure he will enjoy it.

      A lot depends on what you want to see, for instance, I would love to go to the Calgary Stampede. Labrador and Nova Scotia also look both beautiful and interesting and, of prime importance, they have lobsters.

      Delete
  6. I would love to do a cross-country train trip just for the scenery! Great post! Happy A-to-Z 2013! ~Angela, Whole Foods Living, http://www.wholefoodsliving.blogspot.com/

    ReplyDelete
    Replies
    1. Me too, especially the mountains out west.

      Delete
  7. When I lived in BC, we went on the Starlight dinner train to Porteau Cove. What a night! Beautiful scenery, fantastic food, good company...I think of it still and it ranks up there as one of my top ten experiences. The best part was sipping a drink and sleepily chugging along the tracks in the dark home.

    ReplyDelete
    Replies
    1. That sounds great Laeli. Would like to do something like that.

      Delete
  8. I think the train ride would be cool. I'm all for a vacation where I don't drive.

    ReplyDelete
    Replies
    1. Hubby is quite the opposite, he loves to drive and won't give up the wheel to me at all.

      Delete
  9. I've never had veal piccata, but it sounds good.

    I'd think the train ride would be beautiful in spring or fall.

    Good luck with your bowling league.

    And with the dust. Seems there's no getting away from it completely as it is.

    Barbara
    V is for Vanilla Characters
    The Daille-y News

    ReplyDelete
    Replies
    1. It is Barbara.

      I would think so too. Thanks with your good wishes, I bowled badly, but its all fun on the Travel League so it doesn't really matter.

      We sure had plenty of dust.

      Delete
  10. The veal scallops sounds delicious! And thanks for stopping by my new blog this month! Its been a rough one. But I'll shoot out of the gate once A to Z is over and May 1st rolls around.

    ReplyDelete
    Replies
    1. I'm enjoying your blog and am so glad you were able to start another one OK. Hope things settle down for you OK.

      Delete
  11. My husband loves veal. I can't eat it, always see a young calf, and just can't go there. Funny, eating a steak doesn't bother me, nor chicken. Although, before I found out I was allergic to shrimp I used to love it, then I saw what one looked like, and could not touch them anymore. I'm weird. :) Food and I have never had a good relationship.

    I've only taken one train ride, from Anchorage to Whittier Alaska, not a fast ride by any means, but lovely scenery.

    ReplyDelete
    Replies
    1. I'm so glad I have never had those kinds of problems with food. Not much I don't or can't eat.

      That Alaskan trip sounds like a good one.

      Delete