How I Taught My Brother To Cook
Improvisational Tuscan-Provençal Cookery (and other good stuff to eat)
Laura's blanquette de veau
Laura is my new friend in France. She and her family are wonderful, delightful, generous, and hospitable. In this video I re-create a classic French dish that Laura prepared for us at her home just outside of Paris. I made some minor changes. Sorry, Laura. I hope you don't mind. Anyway, hers was much better!!!
Rating: 
Views: 108
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Comment by John Barrows on November 20, 2008 at 6:01pm -
Looks fabulous - loved watching this video, and seeing this dish again.
But it's crème fraîche, ya bastard! Not cream!
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Comment by Andy Schell on November 20, 2008 at 6:05pm
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That was me...signed in as John Barrows. Ooops. Anyway, I'll just say it all again.
Looks fabulous - loved watching this video, and seeing this dish again.
But it's crème fraîche, ya bastard! Not cream!
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Comment by Laura on November 21, 2008 at 1:17am - Hello John ! I am very glad to see that you tested the receipt just after your return to the USA. I am not annoyed that you are tested different methods from those which I showed you ; you know, there are several ways of cooking the “blanquette de veau” and myself I do not make the same thing each time. It is often improvisation according to my mood… I am sure that your receipt was very good : I would have liked to taste it !!! Congratulations.
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Comment by John Barrows on November 21, 2008 at 6:49am
- Andy, I thought you said "fresh cream" (and that you were the moose)!
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Comment by John Barrows on November 21, 2008 at 6:50am
- Thanks, Laura. You are my new inspiration - and a true improvisational cook.
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Comment by Debbie on November 21, 2008 at 2:25pm
- This looks to be a great recipe. Can any meat be substituted? I would think that chicken or beef can be used? This reminds me a bit of the chicken paprikash dish my grandmother would make (see video), somewhat different and somewhat the same. Seasonings differ. We will try this.
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Comment by John Barrows on November 21, 2008 at 4:54pm
- Blanquette refers to the use of "white" meats like veal, chicken, etc. and the use of cream. Also, adding and substituting other vegetables like for instance turnips, etc. is typical. In France, blanquettes are usually served with rice. This is basically a classic French version of what we would do here with stews and fricasees. Again, the traditional peasant variant on making something inexpensive and hearty with what you've got. The use of veal in Europe would seem expensive, by our standards. But in Europe it's cheaper to kill and eat animals young than raise them to maturity and waste all that grain which is better used for bread, cereals, and pasta (i.e. human consumption).
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looks good to me! and farting is fine, right Pat?
no !
first boiled, them braised and I add herbs, parsley, pepper ...
nobody at home want to hear about this vegetable anymore except me !!!
It tastes like artichoke and hazelnut, inconvenient ... you fart very very very much, lol
do you make your own nougat?
braised with cream?
yes, lingonberries. we can get them at IKEA
I made chicken and dumplings last night. It's not in the book because Patrick wouldn't send me Ma's recipe. I had to improv it. Turned out good. Basically, brown chicken, add vegetables and herbs, add some liquid, put a top on and stew. When it's ...
What a beautitul little bread !
Oh please, no bread in the microwave ... yikes.
Thanksturking !
I saw the english name for "airelles" on a jar at the supermarket : lingonberries ! do you know what I mean now ?
funny brothers !!!
now what?!
Ohhhhhhhhhhh, you did it now, Johnny!
A zap of a few seconds in the microwave will bring them back to life.
Not sure you would want to let him off of his leash........we can barely control him here.
Hmphhh! I might as well be dead! : ) (Patrick will understand)
I myself, would prefer the puff pastry to the dough of a calzone.
This is why Filo Dough was created.
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