VEAL BLANQUETTE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 2h30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Cover the veal with cold water to "blanch" it. Drain and rinse the veal.
- Boil about 2 cups of water in a saucepan and then add the pearl onions briefly to scald them. Drain and slip skins from the pearl onions and set them aside.
- In a large saucepot, combine the veal with the stock and simmer covered over medium-low heat until the veal is tender, about 1 1/2 hours. After the veal has been simmering about 30 minutes, add the sachet d'epices. Then uncover the pot to allow the stock to reduce to intensify the flavor.
- Melt 4 tablespoons of the butter in a small pot and gradually add the flour to make a white roux. (Do not allow the roux to brown.) Remove and discard the sachet from the stew. Add the roux to the stew pot and simmer until thickened.
- In another pan, heat the remaining 2 tablespoons of butter and gently cook the pearl onions and mushrooms until they are tender. To this pan, add the lemon juice and salt and pepper, to taste, and set aside.
- The heat under the blanquette (stew) must be such that the stew is just below a boil. In a small pot whisk together the egg yolks and cream (known as a liaison) and temper by heating gently and gradually. (You are only heating it. Do not boil. Do not cook.) Add the liaison to the blanquette. Add the reserved pearl onions and mushrooms. Adjust salt and pepper, to taste, if needed.
BLANQUETTE OF VEAL
Provided by Robert Irvine : Food Network
Categories main-dish
Time 2h30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Cover the veal with cold water to "blanch". Drain and rinse the veal.
- Boil about 2 cups of water in a saucepan and then add the pearl onions briefly to scald them. Drain and slip skins from the pearl onions and set aside.
- In a large saucepot, combine the veal with the stock and simmer covered over medium-low heat until the veal is tender, about 1 1/2 hours. After the veal has been simmering about 30 minutes, add the sachet d'epices. Then uncover the pot to allow the stock to reduce to intensify the flavor.
- Melt 4 tablespoons of the butter in a small pot and gradually add the flour to make a white roux. (Do not allow the roux to brown.) Remove and discard the sachet from the stew. Add the roux to the stew pot and simmer until thickened.
- In another pan, heat the remaining 2 tablespoons of butter and gently cook the pearl onions and mushrooms until they are tender. To this pan, add the lemon juice and salt and pepper, to taste, and set aside.
- The heat under the blanquette (stew) must be such that the stew is just below a boil. In a small pot, whisk together the egg yolks and cream (known as a liaison) and temper by heating gently and gradually. (You are only heating it. Do not boil. Do not cook.) Add the liaison to the blanquette. Add the reserved pearl onions and mushrooms. Adjust salt and pepper, to taste, if needed.
VEAL BLANQUETTE (VEAL IN WHITE SAUCE)
This is a fancy, delicious recipe that originates from France. Don't panic! In this recipe meat DOES NOT require to be browned before and that's what gives it it's special delicate taste. Since the meat does not require any browning, only extra good quality veal should be used for this recipe. I strongly suggest milk fed veal for it's delicate texture and taste! Perfect for any dinner party this will definately please everyone's palette. You can easily double this recipe for larger diner parties.
Provided by Chouny
Categories Stew
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place veal in a casserole, cover with cold water, add lemon juice and bring to a boil (since you boil the meat, I strongly suggest only first quality veal such as milk fed veal).
- Remove foam on top of water.
- When liquid becomes clear, add onion, carrots, garlic, celery, bay leaves and tyme.
- Cook at low temperature for 1 ½ hour, or until the meat is tender.
- Remove meat from water, KEEP (3 ½ cups) of cooking liquids.
- Melt butter in casserole and add flour, cook for 1 minute at low temperature, stirring occasionnaly.
- Add reserved liquids and mix well.
- Add 3 tablespoons of heavy cream, mix well.
- Add salt and pepper to taste. Add tarragon.
- Cook sauce for 8 to 10 minutes at low temperature.
- Put back meat in sauce. Simmer for 5 to 6 minutes at low temperature.
- Remove casserole from heat. Beat egg yolk with 1 tablespoon of cream, add to sauce, mix well.
- Serve with your choice of green vegetables, white rice, egg noodles or whipped potatoes.
Nutrition Facts : Calories 299.1, Fat 17.6, SaturatedFat 10, Cholesterol 157.4, Sodium 170.2, Carbohydrate 14.9, Fiber 2.4, Sugar 4.3, Protein 20.4
BLANQUETTE DE VEAU
A bourgeois veal stew in cream sauce from Burgundy. This straightforward blanquette recipe comes from the ''Balthazar Cookbook."
Provided by Florence Fabricant
Categories dinner, sauces and gravies, main course
Time 2h30m
Yield 6 servings
Number Of Ingredients 15
Steps:
- In a 4-quart casserole place stock, veal, onion, celery, leeks, garlic, 1 cup mushrooms, thyme and parsley sprigs, and salt and pepper. Bring to a boil, then simmer for 1 1/2 hours, skimming frequently.
- Boil pearl onions for 5 minutes. Drain. Heat oil in a large skillet. Add remaining mushrooms and cook until tender. Toss in onions. Set aside.
- When veal is tender, drain it. Reserve 3 cups stock, discarding vegetables and herbs. Wipe out casserole and melt butter in it. Whisk in flour, cook one minute. Whisk in stock, cook 5 minutes. Whisk in cream. Add veal, mushrooms and onions. Simmer 5 minutes and re-season. Serve, garnished with chopped parsley.
Nutrition Facts : @context http, Calories 682, UnsaturatedFat 18 grams, Carbohydrate 28 grams, Fat 39 grams, Fiber 3 grams, Protein 55 grams, SaturatedFat 17 grams, Sodium 1627 milligrams, Sugar 10 grams, TransFat 0 grams
BLANQUETTE OF VEAL
From Gordon Ramsay, a blanquette is a stew made with pale-coloured meats which are not fried first
Provided by Gordon Ramsay
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 17
Steps:
- Pour the stock and wine into a large saucepan, then add all the vegetables except the mushrooms. Add the garlic and rosemary and bring to the boil, then simmer, uncovered, for 10 mins.
- Trim veal of any excess fat and cut into large bite-size cubes. Add to pan with the mushrooms. Return to a simmer, season well, then cook for 20 mins until meat is just tender; allow longer if it's not. The stew can be cooled and chilled or frozen at this stage.
- When ready to serve, beat together the yolks and cream. Return the stew to a simmer, stir in the horseradish or mustard, briskly mix in yolks and cream, then stir until it starts to thicken slightly. Take care not to overheat or the mixture will curdle. Stir in the butter, remove pan from the heat, then mix in the parsley, lemon zest and juice. Check the seasoning again.
- Meanwhile, boil tagliatelle according to pack instructions - about 3 mins for fresh pasta, up to 10 mins for dried. Drain and toss with a little butter. Make into a 'barrel' of pasta (see above right) or simply divide between six warmed plates. Spoon the Blanquette of veal on top and serve.
- Make a 'barrel' of tagliatelle Gordon's way: Pick up a few strands of pasta, digging a carving fork into the pot 3-4 times. Lift up the pasta so the strands hang free and press against the side of the pan. Then, holding with your (clean) fingers, start to twist the pasta into a barrel shape, pushing back against the pan side once or twice to neaten. When all the strands are wound, up-end the fork intothe centre of a plate and gently push the pasta off.
Nutrition Facts : Calories 695 calories, Fat 40 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 47 grams protein, Sodium 1.01 milligram of sodium
VEAL BLANQUETTE
I love veal stew so after much trial & error - this recipe is yummy!!! I try to use Long Island wines whenever possible so for this dish I used a semi-dry riesling from Osprey's Dominion (2005). I use portabella in this dish, but you can use whatever mushroom you like!
Provided by NY Foodie
Categories Stew
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Prepare bouquet garni (herbs and aromatics in cheesecloth) and set aside.
- Place all stew meat on a large plate and season with salt and pepper. Dredge the veal in flour.
- Add 2 tbsp of butter to a large dutch oven and working in small batches, lightly brown the veal (roughly 2 min per side). Add additional tbsp of butter and continue to lightly brown the veal. After each batch, remove veal and set aside on a fresh plate until all veal is complete. *You may need to add 1-2 tbsp of vegetable oil to help with the browning process.
- Add 1/4 cup of white wine to deglaze (about 3 minutes).
- Add onion and saute in the wine until translucent.
- Add 1 cup of wine and reduce for 15 minutes.
- Add veal back into the onion / wine mixture, add chicken stock and bouquet garni. Bring to a boil, then reduce to a simmer for 1 1/2 hours.
- Meanwhile, take a medium size saute pan to begin the mushrooms.
- Add 2 tbsp of butter to the pan and begin saute of mushrooms. Add salt & pepper to taste.
- After 5-7 minutes, add 3 tablespoons of white wine and let simmer for a few minutes. Remove mushrooms with a slotted spoon and set aside.
- At this point you can save the mushroom wine broth for another dish or cook other vegetables or discard (I usually saute some aspargus in the sauce and serve on the side).
- Remove cover of stew, skim fat off. Simmer uncovered for another 20-30 minutes. You may need to add a flour slurry to thicken at this point (chicken stock and flour mixture).
- Discard bouquet garni.
- Before serving, add the mushrooms and heavy cream to the stew and let simmer for 2-3 minutes.
- Serve in bowls, garnished with parsely & some lemon zest.
- Enjoy with rustic bread for dipping!
Nutrition Facts : Calories 990.9, Fat 43.5, SaturatedFat 20, Cholesterol 309.7, Sodium 1269.3, Carbohydrate 63.7, Fiber 3.5, Sugar 9.5, Protein 67.9
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