Veal Marsala & Roasted Baby Potatoes

Did a very easy meal of Veal Marsala and Roasted Baby Potatoes with Herbs. Both recipes were from foodnetwork.com and were by Giada de Laurentiis. Both were very tasty and had great reviews.

Veal Marsala
I wasn't able to find veal cutlets at Publix or Fresh Market, so I used veal scaloppini cuts. The recipe was:

Recipe courtesy Giada De Laurentiis

Prep Time: 10 min

Cook Time: 20 min

Level: Easy

Serves: 4 servings

Ingredients

• 8 veal cutlets (about 3 ounces each)
• Salt and freshly ground black pepper
• 2 to 3 tablespoons unsalted butter
• 2 to 4 tablespoons olive oil
• 1 large shallot, finely chopped
• 2 to 4 garlic cloves, smashed
• 2 ounces assorted mushrooms, sliced
• 1/2 cup sweet Marsala
• 3/4 cup low-salt chicken broth
• Leaves from 1 fresh rosemary sprig

Directions

Sprinkle the veal with salt and pepper. Melt 1 tablespoon of butter and 1 tablespoon of oil in a heavy large skillet over medium-high heat. Add 4 veal cutlets and cook until golden brown, about 1 1/2 minutes per side. Transfer the veal to a plate. Add another tablespoon of butter and oil, if necessary. Repeat with the remaining 4 cutlets. Set the cutlets aside.

Add 1 tablespoon of oil to the skillet. Add the shallot and garlic. Saute until fragrant, about 30 seconds. Add a tablespoon of the olive oil, if necessary. Add the mushrooms and saute until tender and the juices evaporate, about 3 minutes. Season with salt. Add the Marsala. Simmer until the Marsala reduces by half, about 2 minutes. Add the broth and the rosemary leaves. Simmer until reduced by half, about 4 minutes. Return the veal to the skillet. Pour in all of the pan juices. Cook just until heated through, turning to coat, about 1 minute. Stir the remaining 1 tablespoon of butter into the sauce. Season the sauce with salt and pepper, to taste.
Using tongs, transfer the veal to plates. Spoon the sauce over the veal and serve.

http://www.foodnetwork.com/recipes/giada-de-laurentiis/veal-marsala-recipe/index.html

2. Roasted Baby Potatoes
I was not able to find herbs de provence at Publix or Fresh Market, so I used Emeril's Italian Essence. That worked fine:

Recipe courtesy Giada De Laurentiis

Prep Time: 10 min

Cook Time: 1 hr 0 min

Level: Easy

Serves: 4 to 6 servings

Ingredients

• 1/2 pound small red-skinned potatoes (about 1 3/4-inch diameter), scrubbed
• 1/2 pound small white-skinned potatoes (about 1 3/4-inch diameter), scrubbed
• 1 tablespoon herbes de Provence, plus extra for garnish
• 3 cloves garlic, minced
• 1/4 cup extra-virgin olive oil, plus extra for drizzling
• Salt and freshly ground black pepper

Directions

Preheat the oven to 400 degrees F.

Put the potatoes into a large bowl. In a small bowl, whisk the herbs, garlic, and oil together until blended, and then pour over the potatoes. Sprinkle generously with salt and pepper and toss to coat. Transfer the potatoes to a heavy large baking dish, spacing them evenly apart.
Roast the potatoes until they are tender and golden, turning them occasionally with tongs, about 1 hour. Transfer the roasted potatoes to a decorative platter and drizzle with extra-virgin olive oil and herbes de Provence, if desired. Serve hot or warm.

http://www.foodnetwork.com/recipes/giada-de-laurentiis/roasted-baby-potatoes-with-herbs-recipe/index.html