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Michael Heintz and his wife and muse Nan Wasson are the combined creative force behind Heintz Wasson Photography located in East Norwalk. The two are fierce professionals, with clients like Time Life, IBM, Carvel, Pepsi and more on their long list of clients. While food shots are their niche, their portfolio includes a vast range of photographic styles and collections.
The cavernous Heintz Wasson studio space is outfitted with state of the art equipment and a veritable warehouse of meticulously organized styling items. The archives alone, organized with scrupulous care, provide a breathtaking overview of Heintz's craft before the days of computer memory and image manipulation.
Im glad I started long enough ago that I had to do it all manually, he says, because then you really understand how to achieve a desired effect. Regardless of the equipment, there has to be a process of building imagery.
Heintz grew up In Westport and has been a Norwalk resident for decades. He and Nan are sailors, gardeners, pet lovers and partners on every level and they love to cook together, hosting beautiful summer dinners on the expansive deck of their home.
Here, Michael lets us in on a recipe that he created as a hybrid of flavors those of his beloved Santa Fe, New Mexico, where the couple own a second home, and Italy. Nan and I love both styles of cuisine so much, that I created this recipe to bring them together.
VEAL TUSCAFE
2 tablespoons olive oil
½ cup reduced-sodium chicken broth
½ cup diced stewed tomatoes - Trader Joes Diced & Fire Roasted tomatoes with Organic Green Chiles gives the dish a punch of Southwestern flavors.
1 Tablespoon nonpareil capers
1 Tablespoon butter
1 tablespoon chopped fresh parsley
1 lb. veal scallopini, pounded to super thin (less than 1/4 inch)
Flour, Italian herb blend (Penzeys Italian Herb Mix is very nice), salt and pepper
Combine approximately ¼ cup of flour with the Italian herbs, ½ teaspoon each of salt and pepper, and crushed red pepper to taste. I like it hot !!!!! You need enough to dredge the veal.
Heat half the olive oil in a large non stick skillet over medium heat.
Lightly coat veal in flour mixture: tap off excess.
Sautee half the veal, 2 to 3 minutes per side, until light golden brown.
Repeat with remaining oil and scallops. Transfer to a warm platter.
Add wine to skillet and cook 2 minutes, scraping up brown bits on bottom. Add broth, tomatoes and capers.
Cook 5 minutes, stirring frequently, until mixture thickens. Swirl in butter and parsley. Spoon sauce over veal
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