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 saut�d the escaloppes on both sides and removed them from the saut�ing pan. I then saut�d 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 served the escaloppes with mashed potatoes and steamed vegetables and with a chestnut sauce I made and enjoyed it with a Cypriot Red Shiraz wine, of Fikardos Winery in Paphos.
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!