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Veal Piccata with Angel Hair Pasta. Part 2

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Veal Piccata with Angel Hair Pasta. Part 2

Emeril finishes his Veal Piccata with Angel Hair Pasta and starts on Tuna Tetrazzini.

Related Videos 23 Videos

  • Serve this meal over pasta to really fill guests up. Everyday Food editor Sarah Carey teaches you how to make the rich, tangy sauce in this dish.

    Veal Piccata

  • Emeril Lagasse braises veal shanks with mirepoix vegetables and rum for an osso buco.

    Veal Shanks Braised with Rum Recipe Part 1

  • Emeril combines crab meat and crackers to make a topping for scallops. He sears veal chops.

    Scallops with Crab Topping and Veal Chops Part 4

  • Emeril finishes baking the veal chops in the oven. He completes the Scallops and garnishes with fried parsley.

    Scallops with Crab Topping and Veal Chops Part 4

  • Emeril completes the Veal Chops Prince Orloff. He peels rhubarb for a rhubarb and apple pie.

    Veal Chops Prince Orloff and Rhubarb Pie Part 5

  • Emeril Lagasse prepares ravioli stuffed with veal rillette and sautes reconstituted morel mushrooms in cream for the sauce.

    Veal Ravioli with Morel Cream Sauce Part 1

  • Emeril Lagasse simmers veal shanks with veal stock and rum for an osso buco and bakes sweet potatoes.

    Veal Shanks Braised with Rum Recipe Part 2

  • Emeril Lagasse boils a veal shank with rum and peels sweet potatoes to make mashed sweet potatoes and then serves it with black beans. He then begins a rum bundt cake.

    Veal Shank and Sweet Potatoes and Rum Bundt Part 1

  • Emeril Lagasse prepares a bordelaise sauce with wild mushrooms and tomato. Then he grilles veal chops and wraps asparagus in prosciutto ham.

    Grilled Veal Chops with Bordelaise, Part 1

  • Emeril Lagasse grills veal chops and serves it with herb cheese, wild mushroom and tomato Bordelaise sauce, and prosciutto wrapped asparagus. Then guest Aretha Franklin helps prepare her peach cobbler.

    Grilled Veal Chops with Bordelaise Sauce, Part 2

  • Emeril Lagasse prepares pan fried veal grillades with onion, celery, bell peppers, tomato, garlic, and red wine. Then he begins grits.

    Veal Grillades and Grits, Part 1

  • Emeril Lagasse finishes baked grits with white cheddar cheese and cooked mixed greens and serves them with veal grillades.

    Veal Grillades and Grits, Part 2

  • Emeril Lagasse pan fries creole style veal and whips up a crawfish fettucine to accompany the paneed veal.

    How to Prepare Creole Style Paneed Veal, part 2

  • Emeril Lagasse sautes veal cheeks and chopped vegetables with a mirepoix.

    Madeira Braised Veal Cheeks, Part 1

  • Emeril Lagasse unmolds the gazpacho aspic and serves them on a bed of greens tossed in olive oil. Then he finishes the polenta and serves it with the madeira braised veal cheeks.

    Madeira Braised Veal Cheeks, Part 2

  • Emeril Lagasse prepares a classical veal blanquette stew and creamy polenta.

    Veal Blanquette and Polenta, Part 1

  • Emeril Lagasse finishes the veal blanquette and serves it with a creamy polenta.

    Veal Blanquette and Polenta, Part 2

  • Emeril cooks dishes with wines starting with veal picatta.

    Cooking with Wine: Veal Picatta Part 1

  • Martha Stewart and special guest Lucinda Scala Quinn prepare an allspice angel food cake with roasted pineapple slices.

    Allspice Angel Food Cake , Part 1

  • Martha Stewart and special guest Lucinda Scala Quinn prep and serve an allspice angel food cake with pineapple curd and oven-dried pineapple slices.

    Allspice Pineapple Angel Food Cake, Part 2

  • Martha Stewart and tennis star Serena Williams whip up a no-butter brown sugar angel food cake.

    Brown Sugar Angel Food Cake, Part 1

  • Martha Stewart and tennis star Serena Williams finish up a no-butter brown sugar angel food cake and cover it with caramel ice cream and hot fudge.

    Brown Sugar Angel Food Cake, Part 2

  • Renowned soprano Susan Graham joins Martha to make a <a href="/recipe/lemony-angel-food-cake">Lemony Angel Food Cake</a>. Part 2.

    Angel Food Cake, 2