This is a meal that would fit perfectly at your Christmas Eve dinner table. What I love most besides the incredible flavors is the beautiful presentation of the food. Plating plays a big part in the aesthetics of a dish, so don’t forget that aspect as you plan your holiday feast.
I prepared veal escalopes stuffed with lemon, pine nuts, golden raisins, garlic and fresh tarragon. Once the escalopes were cooked, I completed the dish with a flavorful sauce made from the pan drippings.
By the way, there is still time to order both of my cookbooks, Haute Potato and Banh Mi, as gifts to your loved ones for Christmas . 2013 was a great year for me professionally, and 2014 seems to be starting with a bang. I;m doing a Golden Globes Luxury Gifting Suite at the beginning of the year and copies of Banh Mi will be included in the celebrity "swag bags." Celebrities will be photographed on the red carpet at the suite with the Banh Mi book and I will be serving a few dishes from my cookbook. I'm so excited!