Made it this morning before it got too hot. It sure made a fabulous
lunch
One of my favorites from The Silver Palate Cookbook.

Got the ingredients together. I barely had 2 lbs of veal so only used
half the amount of vegetables called for in the recipe.
Pretend you see heavy cream in the photo.
http://i30.tinypic.com/vwtnkl.jpg

In a flameproof casserole put 1 stick of butter and the veal.
http://i29.tinypic.com/5ckgex.jpg

Sprinkle with a mixture of flour, nutmeg, salt and pepper.
http://i25.tinypic.com/34hex46.jpg

After about 5 minutes of gentle cooking add the dill, carrots and
onion.
http://i32.tinypic.com/2r7lcw3.jpg

Then enough chicken stock to just cover the meat and veggies. I had
some homemade stock in the freezer, lucky me!!
http://i25.tinypic.com/2vc9pq9.jpg

Cover and place in a 350*F oven for an hour and a half and here's what
you get. But hold it, we aren't done yet.
http://i26.tinypic.com/5krmyq.jpg

Separate the solids from the liquid, reserving both.
http://i30.tinypic.com/339reo7.jpg

Put the casserole back on the burner and make a roux with the
remaining butter and flour. Then add the reserved stew juices.
http://i31.tinypic.com/4rs21u.jpg

And the heavy cream.
http://i26.tinypic.com/ruxyee.jpg

Return the meat-veggies to the pan.
http://i30.tinypic.com/2m3g4xz.jpg

Now if you can stop eating it from the pan on the stove, plate it up
and dig in.
http://i32.tinypic.com/3007apt.jpg

@@@@@ Now You're Cooking! Export Format

Dilled Blanquette de Veau

soups/stews

12 tablespoons sweet butter; 1 1/2 sticks
3 pounds veal; cut into 1 inch cubes
1/2 cup unbleached all-purpose flour
1 scant teaspoon nutmeg
1 1/2 teaspoons Salt
1 1/2 teaspoons freshly ground black pepper
3 cups peeled carrots, sliced diagonally; 1/8 inch thick
3 cups yellow onion; coarsely chopped
5 tablespoons chopped fresh dill; finely chopped
3 to 4 cups chicken stock
3/4 cup heavy cream

Preheat oven to 350*F
Melt 8 tablespoons (1 stick) of the butter in a heavy flameproof
casserole.
Add the veal and cook, turning frequently, without browning.
Stir 3 tablespoons of the flour, the nutmeg, salt and pepper together
in a small bowl, and sprinkle over the veal. Continue to cook over low
heat, stirring, for 5 minutes. Flour and veal should not brown.
Add carrots, onions, 3 tablespoons of the dill and enough stock just
to cover meat and vegetables. Raise heat to medium, bring to a boil,
cover, and bake in oven for 1 1/2 hours.
Remove stew from oven and pour it through a strainer placed over a
bowl.
Reserve the solids and liquid separately.
Return casserole to medium heat and melt remaining butter in it.
Sprinkle in remaining flour and cook over low heat, whisking
constantly for 5 minutes.
Whisk reserved cooking liquid slowly into the butter and flour mixture
and bring to a simmer. Cook slowly, stirring constantly for 5 minutes.
Whisk in cream, remaining dill, and additional salt, pepper and nutmeg
to taste. Return veal and vegetables to the casserole and simmer
together to heat through, about 5 minutes .Transfer to serving dish
and serve at once.

Such a rich but delicate dish should be served with nothing but
parsleyed new potatoes.
The fresh dill makes all the difference.

Notes: The Silver Palate Cookbook

Yield: 6 portions


** Exported from Now You're Cooking! v5.84 **

And that's that.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 08/31

"koko" > wrote in message ...
|
| Made it this morning before it got too hot. It sure made a fabulous
| lunch
| One of my favorites from The Silver Palate Cookbook.

Beautiful and scrumptious. You did a splendid job, koko, thanks
for sharing and of course inspiring us to do another of our own.

Gorgeous pictures and great contribution. Love the Jersey butter.

pavane

On Sun, 06 Sep 2009 19:42:10 -0600, Christine Dabney
> wrote:

>On Sun, 06 Sep 2009 18:34:19 -0700, koko > wrote:
>
>>
>>Made it this morning before it got too hot. It sure made a fabulous
>>lunch
>>One of my favorites from The Silver Palate Cookbook.
>
>Dang, that looks good!!!
>
>I am salivating over this...guess I will have to wait a bit though,
>til I can make something like this.
>
>Christine

Thanks Christine. I should have planned to come over and "baby sit"
you after surgery.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 09/06

On Sun, 6 Sep 2009 21:57:05 -0400, "pavane"
> wrote:

>
>"koko" > wrote in message ...
>|
>| Made it this morning before it got too hot. It sure made a fabulous
>| lunch
>| One of my favorites from The Silver Palate Cookbook.
>
>Beautiful and scrumptious. You did a splendid job, koko, thanks
>for sharing and of course inspiring us to do another of our own.
Thank you pavane, great praise indeed. I appreciate it.
>
>Gorgeous pictures and great contribution. Love the Jersey butter.
>
>pavane
>
Thank you pavane. That butter is new to me. After using it I think I
need to keep it on hand, it's great.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 09/06

"koko" > wrote in message
...
>
> Made it this morning before it got too hot. It sure made a fabulous
> lunch

<snip fantastic recipe>

You made that for lunch? For LUNCH? For cryin' out loud, what do you make
for dinners?

Felice

On Sun, 6 Sep 2009 23:37:09 -0400, "Felice" >
wrote:

>
>"koko" > wrote in message
.. .
>>
>> Made it this morning before it got too hot. It sure made a fabulous
>> lunch
>
><snip fantastic recipe>
>
>You made that for lunch? For LUNCH? For cryin' out loud, what do you make
>for dinners?
>
>Felice
>
Pheasant under glass of course. ;-)

It was intended for dinner but I made it earlier in the day because
it's been so hot. It called for oven time and I didn't want to heat up
the house. Yeah! like try and make this and wait to eat it for dinner.
koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 09/06

"koko" > wrote in message
...
>
> Made it this morning before it got too hot. It sure made a fabulous
> lunch
> One of my favorites from The Silver Palate Cookbook.
>
> Got the ingredients together. I barely had 2 lbs of veal

VEAL?

"cybercat" > wrote in message ...
|
| "koko" > wrote in message
| ...
| >
| > Made it this morning before it got too hot. It sure made a fabulous
| > lunch
| > One of my favorites from The Silver Palate Cookbook.
| >
| > Got the ingredients together. I barely had 2 lbs of veal
|
| VEAL?

It's French for "veau."
Using anything else would be "faux veau."
Happy Labor Day

pavane

"Christine Dabney" > wrote in message
...
> On Sun, 06 Sep 2009 18:34:19 -0700, koko > wrote:
>
>>
>>Made it this morning before it got too hot. It sure made a fabulous
>>lunch
>>One of my favorites from The Silver Palate Cookbook.
>
> Dang, that looks good!!!
>
>
What looks good, I don't see anything.

"brooklyn1" > wrote in message
...
|
| "Christine Dabney" > wrote in message
| ...
| > On Sun, 06 Sep 2009 18:34:19 -0700, koko > wrote:
| >
| >>
| >>Made it this morning before it got too hot. It sure made a fabulous
| >>lunch
| >>One of my favorites from The Silver Palate Cookbook.
| >
| > Dang, that looks good!!!
| >
| >
| What looks good, I don't see anything.

That's been painfully obvious for a long time.

pavane

"pavane" > wrote in message
...
>
> "brooklyn1" > wrote in message
> ...
> |
> | "Christine Dabney" > wrote in message
> | ...
> | > On Sun, 06 Sep 2009 18:34:19 -0700, koko > wrote:
> | >
> | >>
> | >>Made it this morning before it got too hot. It sure made a fabulous
> | >>lunch
> | >>One of my favorites from The Silver Palate Cookbook.
> | >
> | > Dang, that looks good!!!
> | >
> | >
> | What looks good, I don't see anything.
>
> That's been painfully obvious for a long time.
>
Truly. A gasbag waste of good air and food.

On Mon, 7 Sep 2009 09:11:08 -0400, pavane wrote:

> "brooklyn1" > wrote in message
> ...
>|
>| "Christine Dabney" > wrote in message
>| ...
>|> On Sun, 06 Sep 2009 18:34:19 -0700, koko > wrote:
>|>
>|>>
>|>>Made it this morning before it got too hot. It sure made a fabulous
>|>>lunch
>|>>One of my favorites from The Silver Palate Cookbook.
>|>
>|> Dang, that looks good!!!
>|>
>|>
>| What looks good, I don't see anything.
>
> That's been painfully obvious for a long time.
>
> pavane

i thought he usually saw everything double.

your pal,
blake

On Sep 6, 6:34*pm, koko > wrote:
> Made it this morning before it got too hot. It sure made a fabulous
> lunch....
Oh, thank you so for the great photos. I do not remember ever having
veal, so this account will be my first try!
....Picky

On Mon, 7 Sep 2009 14:13:12 -0700 (PDT), PickyJaz >
wrote:

>On Sep 6, 6:34*pm, koko > wrote:
>> Made it this morning before it got too hot. It sure made a fabulous
>> lunch....
>Oh, thank you so for the great photos. I do not remember ever having
>veal, so this account will be my first try!
>...Picky

I hope you'll try it picky, it's delicious.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 09/06