Veal Tatiana Marsala

Emmy Gold, Emmy Gold: Golden Family, Main, Pasta

After catching up with Chris and Riz to kick off this year’s Emmy Gold celebration Golden Family, I got to thinking about how sometimes the Academy just truly gets it right. When it isn’t given Modern Family Best Comedy for way too many years, for instance.

One of those right times is when my dear friend and mentee Tatiana Maslany finally snatched gold for Orphan Black. I mean, she straight up slayed multiple roles for five years on Orphan Black and honestly could have been nominated against herself for each damn performance.

As you can guess from the mentee comment I’ve known Tatiana for years, first meeting when I was a primary school teacher in Regina, Canada. I immediately saw a ferocious talent and encouraged her to give drama a try.

Given that advice gave her a lifetime of happiness, we stayed in touch – you could say I was a cool teacher – and I have been guiding her career ever since.

While we haven’t caught up in a hot minute, Tatiana was honoured to join this patch of cyberspace and help me run a myriad of Emmy odds to help me get out of debt with my bookie. As Drag Race superfans, we both firmly believe Ru will take out victory for Best Competition Program again. She was too scared to disagree when I said that it was Amy Lou Sedaris’ DAMN TIME and she will win Outstanding Variety Sketch Series whether they like it or not. A game of eenie meenie saw her backing Colbert for Variety Talk, while I landed on Samantha Bee.

Then we got to the pointy end of the show with the female Drama categories. While I desperately tried to convince her that Lena Headey MUST win for literally drinking wine and gazing out a window for three episodes – “People need to know that is a real fucking career option, Tatiana!” – she believed that Gwendoline Christie will instead take Supporting for her heartbreaking portrayal of Brienne of Tarth. We both agreed once again, however, that Jodie Comer is likely to follow in her co-star Sandra Oh’s footsteps to claim lead Actress in a Drama.

It was an exhausting and at times fiery discussion, which desperately took it out of us and as such, we nearly screamed for joy as a popped some Veal Tatiana Marsala on the table in front of us.

 

 

The kick of marsala with the smooth, melt-in-your-mouth veal and the rich punch of cream are a trio that make me infinitely happy. Add in the perennially delightful nature of pasta and you’re on a winner with this.

Enjoy!

 

 

Veal Tatiana Marsala

Serves: 4.

Ingredients
500g fettuccine, cooked per packet instructions
50g butter
500g veal, thinly sliced
4 garlic cloves, to taste
flour, to taste
salt and pepper, to taste
250g mushrooms, thinly sliced
½ cup marsala
¾ cup cream
¼ cup parmesan cheese, grated
2 cups baby spinach

Method
While you’ve got a pot of water rolicking for the pasta, place the butter in a large frying pan over medium heat and cook until foamy. Add the veal, garlic and flour and cook for a couple of minutes, or until starting to brown. Season with a good whack of salt and pepper, and add the mushrooms and cook for a further couple of minutes.

Pour the marsala into the pan in one go and stir as it simmers and thickens. Cook for a couple of minutes before adding the cream and bring to a simmer. Reduce heat to low and cook, stirring sporadically, for a further five minutes.

When the pasta is cooked, add the parmesan and spinach to the creamy veal pan and cook for a further minute, or until wilted.

Serve immediately on a bed of pasta and devour.

 

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Alfredo Enoch

Main, Pasta, Vegetarian

Oy – how sweet my dear Alfie is!

As you know, Alfie awakened my sexuality way back when in 2001. I had hated the idea of wizardy but then he showed me his wand on the set and I instantly became a fan. You could say it was the moment I became woke.

While Dan, Em, Rups and – swoon – Tom were the stars of the actors of our generation, I only had eyes for Alfs and we spent all of our time on sent hanging out, connecting, exploring our chambers of secrets and marvelling at our pendulous philosopher’s stones.

Given that Alfie went – essentially – straight from Harry Potter to How to Get Away with Murder (plus I was banned from the UK from ‘11-’14 … so I couldn’t reach out), we haven’t been able to spend much time together since the good old Hogtiedwarts days.

It was the Ekka holiday here is Brisbane yesterday, so I obviously took Alfs straight from the airport to the show – to warm up on some Snoop Daggywood Doggs, obvi – before stopping at home to plot where his career can go post that strangely-sexual relationship he had with Academy Award Winner Viola Davis.

Since I don’t want to spoil any of our genius options or ruin his opportunities, all I can say is that you haven’t seen the last of Alfie, nor have you seen the last of my Alfredo Enoch.

 

 

There is something so nostalgic about slurping down some creamy pasta with a shirtless Alfie. Even without that delicious visual though, this meal would be a winner – hearty, comforty and delicately cheesey with a good punch of garlic, you really can’t go wrong.

Though it is better off a plate of chiselled abs.

Enjoy!

 

 

Alfredo Enoch
Serves: 4.

Ingredients
500g fettuccine
125g unsalted butter
2 garlic cloves, minced
small handful of flat-leaf parsley, finely chopped
1 cup double cream
1 cup pecorino, grated
1 large egg yolk
salt and pepper, to taste
extra pecorino or parmesan, to serve

Method
Bring a pot of salted water to the boil over high heat. Once aggressively boiling away, add the pasta and cook as per packet instructions.

Meanwhile, melt the butter in a medium saucepan over low heat until starting to foam. Add the garlic and cook, stirring, for a couple of minutes before adding the parsley. Slowly pour in the cream and cheese and stir until the latter is completely melted. Remove from the heat and whisk through the yolk and season with a good whack of salt and pepper. Return to the heat and cook until slightly thickened.

By that point, the pasta should be done so drain in a colander and return to the pot, off the heat. Pour over the sauce, toss to combine and serve immediately. Cover in extra cheese and devour, nostalgically.

 

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