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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Katie Holmades

Dawson's Creek 20th Anniversary, Party Food, Side, Snack, Tapas, Vegetarian

After kicking our celebration of Dawson’s Creek’s 20th anniversary with my dear friend Joshua Jackson, aka the erstwhile Pacey Witter, I knew I had to follow-up with a date with Pacey’s endgame *spoiler alert from fifteen years ago* Katie Holmes.

While Katie and I have had our ups and downs throughout the years, her finally emancipating herself – with Suri’s help, obviously – from Tom Cruise reaffirmed our bond. Fun fact: I was one of the few people to know about her relationship with Jamie Foxx.

Don’t get it twisted though, our relationship started out extremely strong on the set of the Creek. She was just starting out and my boy Ang called me after directing her in The Ice Storm to see if I would teach her the ways of TV and mentor her career.

Another fun fact: I taught her the importance of an asymmetrical smile.

Given how busy I am, Katie and I haven’t been able to hang out as often as we’d like so she was thrilled to accept my invitation. Plus it is a new year so both of us are feeling the crappy mantras about new us-es and decided it was time to deal with any and all of our leftover Cruise-related issues.

He most definitely wasn’t an ex of mine or anything and we didn’t have any Scientological related issues, obvi. Because neither of those things would ever happen. Ever. Right?

It was an emotional catch-up, honouring her greatest work, working through our feelings and devouring a big batch of Katie Holmades.

 

 

Full disclosure, I’m not a huge fan of dolmades but Katie loves them AND these ones are good enough to win me over. Spicy and packed full of a herby, lemon punch, they are the perfect snack for working through trauma whilst celebrating milestones.

Enjoy!

 

 

Katie Holmades
Serves: 12.

Ingredients
½ cup long-grain rice, rinsed
1 tsp ground allspice
1 tsp dried chilli flakes
½ tsp cumin
small handful oregano, roughly chopped
small handful mint, roughly chopped
small handful parsley, roughly chopped
2 tomatoes, roughly chopped
3 garlic cloves, minced
2 lemons, zested and juiced
100g feta, mashed
40 vine leaves
½ cup olive oil

Method
Cook the rice in boiling salted water for about ten minutes, or until almost cooked. Drain and rinse under cold water to stop the cooking and leave to drain and cool for about ten minutes.

Transfer the rice to a medium bowl and add the spices, herbs, tomatoes, garlic, lemon zest and feta in a bowl, stirring well to combine.

To assemble, place 2 heaped teaspoons of rice mixture in centre of a leaf, fold in the sides and roll to close. Place upright in a saucepan and repeat the process until all done and the dolmades are tightly packed.

Combine the lemon juice with the olive oil, pour over the dolmades and cook over low heat for an hour, or until leaves are tender. Cool to room temperature before transferring them to the fridge to chill completely overnight.

Devour cold, greedily. Preferably as part of a Abi-Maria GoMezze Plate, Nick Iadanzipasto Platter or a Charcucirie Fields Board.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest and Tumblr.