How I Taught My Brother To Cook
Improvisational Tuscan-Provençal Cookery (and other good stuff to eat)
Blanquette de veau
One of my very favorite dish !!
Veal is cooked as long as necessary to be very tender (2 hours) in pan with onions, just a little garlic, rosmary, thyme, bay leaves, cloves, pepper (black, white, pink, green), salt as you like. Parsley at the end with carrots. Sour cream just before serving with the rice.
Veal is cooked as long as necessary to be very tender (2 hours) in pan with onions, just a little garlic, rosmary, thyme, bay leaves, cloves, pepper (black, white, pink, green), salt as you like. Parsley at the end with carrots. Sour cream just before serving with the rice.
Rating: 
Views: 43
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Comment by John Barrows on November 2, 2009 at 7:55am - I was fortunate enough to eat this dish in Laura's house last year! She even let me help her brown the meat. Mostly though I drank great French wine, enjoyed Laura's cooking, listened to Laurent's stories of all his motorcycle accidents, and delighted in the boys' antics.
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Comment by Laura on November 2, 2009 at 8:02am - We really had a GREAT moment we the 4 of you guys !
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Comment by Patrick on November 2, 2009 at 12:26pm - There must have been a liquid used when cooking the veal for 2 hours.
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Comment by Laura on November 2, 2009 at 12:52pm
- lol, water and veal juice ... cooked very slowly.
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Comment by John Barrows on December 1, 2009 at 8:59am
- To have a French woman, and accomplished cook, as an advising member of our eclectic cooking blog, must make us one of the premier food sites in the world! Visit Laura's page to see the full gamut of her food ideas -especially her cheese blog.
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Comment by Debbie on December 4, 2009 at 5:52pm
- Hmphhh! I might as well be dead! : ) (Patrick will understand)
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Comment by Patrick on December 5, 2009 at 3:16am
- Ohhhhhhhhhhh, you did it now, Johnny!
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Comment by John Barrows on December 5, 2009 at 11:47am
- now what?!
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Comment by Laura on December 6, 2009 at 6:12am
- funny brothers !!!
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daube ... I concede
Damn! But wait........is it "daube" or "doube"? CHECKMATE!!!!
perish
My horizon has already expanded to it's maximum of 3/4 of an acre. More than that and I might have to socialize. Parish the thought!
that's what I love about you, Patrick ... always ready to learn and grow and expand your horizons ... interestingly enough, southern France often uses pastas or rice (whereas the rest of France is usually potatoes)
ok. Then you have penne with the gravy from a southern France style beef pot roast. Tastes better now that I know what the hell it is.
Well that explains it. Your truth has set him free and he became lost in the moment.
Oui! Tres conveegial! (Laura, that's a word Patrick made up a long time ago)
I emailed John Briggs and complimented him on his improvisation. Here's what he replied:
"I consider this a honor I would not have tried this if I didn't sign on to your site for cooking
Thanks John"
well, it's more or less a stew, or just the process of braising some kind of meat in liquid (such as wine). It's just the southern French word for this type of braised meat dish
Now all we need is a butcher and a candlestick maker and we can set sail.
Laura wouldn't be Laura without her jam.
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