One of my passions is cooking. It is very relaxing and therapeutic. Developing and organizing thoughts is always easier while slicing and dicing. I think I would really enjoy just working in a kitchen cooking for folks.

One of my favorite challenges is to go to a restaurant that I love, then order a delicious meal, and later at home try to figure out how to make the dish myself. Some restaurants will even give you a recipe if you ask -- it helps to rave about the dish first. But, it is a fun challenge to just try to guess.

One of my all time favorites is a recipe that I got from Joesph's on the Avenue in Phildelphia. Joseph Tucker is the chef-owner and his gourmet Italian fare is legendary. This dish -- Veal Grand Marnier -- is easy to do and it takes about 20 minutes. I have been making this for years now and have learned to ad-lib a little bit -- feel free to have fun personalizing this for you and your family.

About 8 veal medalions are necessary, so 2 long strips will usually suffice. Cut the veal into medalions and beat it very thin. Coat the bottom of a saute pan with olive oil and place it over medium heat. Lightly dredge each veal medalion in flour and shake off any excess. Place the dredged veal medalions in the hot saute pan and saute the veal in the oilve oil until lightly brown, about 1 minute each side. Remove the veal when it is finished and place it on a separate plate. Discard the used oil and wipe out the pan.

Again coat the pan with olive oil. Take some baby asparagus spears, about 1/2 pound, and with your hands break the bottoms off -- don't cut them, break them, letting them break where they naturally break -- this way you avoid any woody parts. Add the baby asparagus spears, along with 1/2 pound jumbo shrimp (raw and peeled), 2 cloves garlic finely chopped, and 1/2 cup diced shallots -- saute over medium heat for about 3 minutes. Add 1 stick unsalted butter and cook for about another 1 minute. Add finely diced fresh basil, oregano, and tyme. Stir in 4 ounces of Grand Marnier, 1/2 cup orange juice, and 2 cups of heavy cream. Reduce heat to low and simmer for 6-8 minutes until thickened. Add salt and pepper (and other spices) to taste (I love to add a little pinch of white pepper, cinamon and nutmeg). Do not simmer it too long because the asparagus will get too soft (mush) -- it should be realatively firm and crispy, yet done.

Serve the sauce over the veal medalions. For fun serve everyone and try to make a nice presentation. Use orange slices for garnish.

I have never had a bad review of this meal. Even my kids loved this -- especially my son's friend Hans Tulip, who always came over whenever we had this meal. For fun, substitute scallops for the shrimp, or even for the veal if you don't care for veal. The scallops should just be lightly sautaed, not dredged if you substitute them for the veal.

It has a slightly sweet taste, but it is delicious.

Enjoy!!!