When I say "Indiana", what do you think of?
The Indy 500? Jim Nabors? Elkhart, RV manufacturing capitol of the world?
Well all those are true, but there are two more things that you need to be aware of.
Billboards and Flat.
Last weekend CC2 and I drove much of the length of Indiana to visit IU-Bloomington (more on that in another post). The thing that struck me almost immediately was how flat the place is. From the northern border to just north of Indianapolis, the state is so flat it looks concave. I swear you can see the curvature of the Earth if you stare at the horizon. If one bathtub overflowed in Gary, the water would swamp everything from Ft. Wayne to Terre Haute.
They make flat in Indiana and ship it to other places. In its own way the flatness is mesmerizing. Driving down highway 69 looking out over the cornfields I swear I saw Cary Grant being chased by a crop duster. I would have been able to confirm it was Cary Grant except the other thing Indiana is now famous for got in my way.
I've never seen so many billboards in my life. They are everywhere. They are in the cities, in the towns in the middle of no place cornfields. There are decrepit collapsing wooden ones, there are two-tier riveted steel monstrosities. They are of course noticeable because it's so dang FLAT!!!
Occasionally, the placement led to some interesting juxtapositioning. There was the billboard for the unfortunately named and quality confused "Butt Hut - Indiana's Cheapest Cigarettes", followed almost immediately by the billboard for "Witham Health Centers New Cancer Treatment Wing". Smart move, get your new customers right after they pick up their last carton.
Flat state, flat signs, got me thinking about flat food. The only thing I had in inventory that is remotely flat is Veal Cutlets with Marsala Cream Sauce. This is a twist on traditional Veal Marsala in that it adds some heavy cream towards the end. I only add half a cup of heavy cream, others may want a little more. just make sure and adjust the seasoning on the sauce. Enjoy...
Veal Cutlets with Creamy Marsala Sauce
8 veal cutlets pounded thin, about 1 1/2 pounds
1/2 cup all-purpose flour
1 TBSP Salt
2 teaspoons pepper
3 TBSP olive oil
8 ounces sliced mushrooms, preferably cremini
3 cloves garlic, minced
1 large shallot, minced
1/2 cup dry Marsala
1 cup low-sodium chicken broth
1/2 cup heavy cream
Place the flour, salt and pepper in a large re-sealable bag. Seal the bag and shake well to combine.
Open the bag and add 1/2 the veal. Seal and shake to coat. Shake off any excess flour and place the cutlets on a large plate. Repeat for the remainder of the veal.
Heat 2 tablespoons of the olive oil over medium-high. When the oil is shimmering add the cutlets forming a single layer. If necessary work in batches. Saute the veal two minutes per side. Transfer to a serving platter and cover with foil while you finish cooking the remaining veal.
Once the veal is done, add the remaining tablespoon of olive oil. When hot add the sliced mushrooms. Cook for 3 minutes tossing occasionally. Add the garlic and shallots and cook for an additional 2 minutes.
Add the wine and broth. Bring to a boil and scrape up any brown bits attached to the bottom of the pan. Add the cream and turn to a simmer. Return the veal cutlets and any collected juices to the pan and simmer for 2 minutes.
Adjust the seasoning, the sauce may need salt.
Serve the cutlets, napping each plate with sauce and mushrooms.
Flat food inspired by a flat state. I'm outta here crablings, see you next time. Remember you can do it you can cook.