Sunday, June 15, 2014

Sunday Supper with Maya

"Family isn't always blood. It's the people in your life who want you in theirs. The ones who accept you for who you are. The ones who would do anything to see you smile, and who love you no matter what." ~ Maya Angelou

Today, as 37 Cooks, we are honored to join Cookbook Junkies to express our love and respect to Maya Angelou the way we know best, through our cooking. When we think about this great lady, we think about all her many efforts to bring equality, peace, love and strength to all. We ponder on her many quotes, the words in her poems and books, her eloquent speeches, the way she lived her life. Yet, it is Ms. Angelou, herself, who sums it all up the best..."I would like to be known as an intelligent woman, a courageous woman, a loving woman, a woman who teaches by being." She has left a footprint on our hearts, along with a burning to desire to push a little harder, love all a little harder, teach a little harder, though our actions and not just our words.

Our 37 Cooks are scattered across the United States and Canada, yet we gather in our virtual kitchen to chat and support one another. Not just in our cooking endeavors, but in all things, especially when a loving hand or smile is needed. We are happy to join the Cookbook Junkies at the Sunday Supper with Maya. We hope you enjoy the recipes made by two of our cooks on behalf of the entire 37 Cooks Family.  ~ 37 Cooks

Veal Medallions
Veal Medallions
by Linda
adapted from the cookbook Hallelujah! The Welcome Table: A Lifetime of Memories with Recipes by Maya Angelou

I have chosen a very simple veal recipe from Maya's Cookbook, "Hallelujah, the Welcome Table: A Lifetime of Memories with Recipes". I don't think I have ever cooked veal in my adult life, but it is something that my Grandmother cooked often. Veal has a very distinct flavor and with just one bite, I'm back at my Grandmother's table remembering the delicious veal suppers she prepared.

6 veal medallions, pounded thin
Salt and freshly ground black pepper, to taste
All-purpose flour
3 Tablespoons butter, divided
1 Tablespoon olive oil
1/2 cup low fat chicken stock
2 cups white mushrooms, sliced
1 cup white wine, divided
1/4 cup fresh parsley, chopped

1. Season veal with salt and ground pepper.

2. Dust veal with flour, shake excess off.

3. Heat 2 Tablespoons butter and the olive oil in large saute pan.

4. Brown veal on both sides, remove and set aside.

5. Add chicken stock and mushrooms.

6. Saute mushrooms for 2-3 minutes, until soft.

7. Add 1/2 cup of wine and continuing to cook, until wine has reduced to half.

8. Add the veal back to the mushrooms/wine and continue to cook for 5 minutes.

9. Place veal on platter.

10. Add remaining wine and butter to pan and simmer for 4 minutes.

11. Adjust seasoning, adding more salt and ground pepper, if needed.

12. Pour sauce over veal and garnish with chopped parsley.

Note: I thickened my sauce with 1 Tablespoon of flour mashed into the remaining butter before proceeding with step number 10.


Banana Pudding

Banana Pudding
by Tracy 

I was sad to hear of Maya Angelou's passing. Her legacy will never be forgotten. I decided to make her Banana Pudding recipe in honor of her memory. It is a classic recipe that will always be delicious. It is comfort food that brought me back to my childhood. So glad that I was able to honor her in this small way. I will keep this recipe to use again and again.

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