February 9, 2011 in Food

Bridge Press Cellars shares recipe from winemaker’s dinner

By The Spokesman-Review
 
Jesse Tinsley photoBuy this photo

Bridge Press Cellars’ 2007 cabernet sauvignon pairs well with Veal Roulade Stuffed with Duxelles.
(Full-size photo)

Bridge Press Cellars, a small boutique winery in Spokane, joins the Spokane Winery Association for the first time Saturday and Sunday for ValenWine Weekend festivities.

The winery will be pouring at the Wine Cellar, 906 W. Second Ave., along with Grande Ronde Cellars.

Melody Padrta, who owns the winery with her husband Brian, says they had their favorite recipe pairing with their 2007 cabernet sauvignon at a recent winemaker’s dinner, Veal Roulade Stuff with Duxelles.

“Because the wine is not overly tannic it paired nicely with the lighter-bodied veal,” she says. “There is a subtle undertone of earth which nicely complements the mushrooms in this recipe.”

Veal Roulade Stuffed with Duxelles

From Bridge Press Cellars, Spokane

4 (4-6 ounce) veal cutlets

Olive oil, as needed

Salt and pepper, to taste

8 ounces mushrooms, finely chopped

1 shallot, finely chopped

3 tablespoons butter (divided)

2 tablespoons chopped fresh Italian parsley, plus garnish

¼ cup sherry

½ cup beef stock

Using a meat mallet, pound veal cutlets between sheets of plastic wrap, so they are as thin as possible without tearing. Lightly brush with olive oil and season with salt and pepper.

Sauté the mushrooms and shallot in 1 tablespoon of butter until the mushrooms are browned. Season with parsley, salt and pepper.

Place some of the mushroom filling down the center of each cutlet without overstuffing. Roll the cutlets tightly and secure them with cooking twine in the center and near the ends.

In a 12- to 14-inch skillet sear the cutlets on each side in very hot olive oil. As soon as they are uniformly browned, remove them from the pan and cover with foil to keep warm.

Deglaze the pan with the sherry and add stock, salt and pepper. Reduce liquid by half. Add 2 tablespoons butter and the veal back to the pan. Roll the roulades in the sauce until the butter melts, sprinkle with parsley and serve.

Yield: 4 servings


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