How I Taught My Brother To Cook

Improvisational Tuscan-Provençal-Catalan 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.

Rating:
  • Currently 5/5 stars.

Views: 64

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.
Comment by Laura on November 2, 2009 at 8:02am
We really had a GREAT moment we the 4 of you guys !
Comment by Patrick on November 2, 2009 at 12:26pm
There must have been a liquid used when cooking the veal for 2 hours.
Comment by Laura on November 2, 2009 at 12:52pm
lol, water and veal juice ... cooked very slowly.
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.
Comment by Debbie on December 4, 2009 at 5:52pm
Hmphhh! I might as well be dead! : ) (Patrick will understand)
Comment by Patrick on December 5, 2009 at 3:16am
Ohhhhhhhhhhh, you did it now, Johnny!
Comment by John Barrows on December 5, 2009 at 11:47am
now what?!
Comment by Laura on December 6, 2009 at 6:12am
funny brothers !!!

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