How I Taught My Brother To Cook

Improvisational Tuscan-Provençal Cookery (and other good stuff to eat)

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: 0/5 stars
Tags: blanquette, stew, veal, veau
Views: 106

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7 Comments

John Barrows 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!
Andy Schell Comment by Andy Schell on November 20, 2008 at 6:05pm
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!
Laura 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.
John Barrows Comment by John Barrows on November 21, 2008 at 6:49am
Andy, I thought you said "fresh cream" (and that you were the moose)!
John Barrows Comment by John Barrows on November 21, 2008 at 6:50am
Thanks, Laura. You are my new inspiration - and a true improvisational cook.
Debbie 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.
John Barrows 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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Laura added 3 photos
on Saturday
yes, Italian.
on Friday
now we're TALKIN'!
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The French have a million great ways to prepare potatoes. Like the Italians with pasta.
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I don't know this italian ? dish ...
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Old as the hills, damn it and proud of it.
on Wednesday
Whataya mean, "whats the white"? Its mozzarella and ricotta. What the hell is wrong with you, you stupid bastard!
on Wednesday
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Obviously Nancy was not home when you made this. You forgot the Worcestershire sauce you dope!
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