"The best times you are going to have in life are at the dinner table and in bed." Old Italian saying. So relax, and enjoy the simple things!

Wednesday, April 23, 2014

Veal Stew: Green-as-Spring Veal Stew #French Fridays with Dorie

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Green-as-Spring Veal Stew- simplelivingeating.com


I just wasn't ready to start cooking again. My children and I had come back from a foodie stay in New York City. I really was enjoying having breakfast, lunch, and dinner prepared, served and cleaned up for me. This Green-as-Spring Stew was the first meal I cooked on our return home.

I knew it was going to be an ugly affair. I read through the recipe and thought, "Fussy French technique" boiling out impurities in meat that will cloud the sauce? "Who cares, it's a stew? Stews are cloudy, messy dishes. Into the crockpot everything went!


Green-as-Spring Veal Stew- FG- simplelivingeating.com

I was happy to be able to get humanely raised veal from Whole Foods, but they only had the choice of scallopini veal which was too thin for this dish, or big chucks ready for Osso Buco. I went with the Osso Buco pieces and chopped them up. I threw in the bone to thicken, and yes, cloud up the broth more.

I didn't actually throw everything into the crockpot only some potatoes, which I saw no need to boil separately in flavorless water when they could cook in veal broth and not need butter: along with the veal, chicken broth, carrots, celery, onion, garlic, thyme and bay leaf. I cooked the whole thing on high for 6 hours.

The veal was super tender and my husband said he could smell the great aroma of the stew on the back porch before he even got into the house.

Just before I was ready to serve the stew I removed 1 1/2 cups of broth from the crockpot put it in a large sauce pan, brought it to a boil and added the arugula, spinach, dill, parsley and tarragon. After 1 minute I attempted to puree it in the blender.


Green-as-Spring Veal Stew- FG- simplelivingeating.com

You may recall my near electrocution by my immersion blender the last time I tried to puree stringy green vegetables. I thought I was playing it safe by filling my blender half way with the broth veggie mixture... EXPLOSION. It was too hot and the top blew off and burned my wrist. I broke my wine glass (yes, I was drinking) with the blender pitcher trying to remove it quickly... I want to go back to New York City... I really need room service.

Ice and some burn cream got my dinner back on track. My son is severally lactose intolerant, so I made a creme fraiche version of the green sauce along with a non-cream version with some corn starch and a little time on the stove reducing it until it thickened. Verdict: the non-cream sauce was tastier. The creme fraiche dulled the bright flavor of the pureed greens. 

The stew it's self was average, but the take away for me really was the sauce. I can see myself putting this on chicken and fish, really bright and flavorful, especially  the non-cream version. 




Note: As a member of French Friday's with Dorie I am not allowed to print the recipe. I invite you to take a look at this wonderful cookbook "Around My French Table" if you are interested in this or any other recipe I review. 



Click here to see how the other Dorista's did.





This post is shared on the following food/craft parties:


Tuesday Food:
Hearth & Soul Blog Hop @ 21st Century Housewife
Totally Tasty Tuesday @ Mandy's Recipe Box
Show Me What You Got @ Our Delightful Home
In & Out of the Kitchen @ Feeding Big & More
Tuesday's Table @ Love in the Kitchen
Tasty Tuesday #Anyonita Nibbles
Share your Stuff Tuesday @ Table for Seven
Simple Supper Tuesday @Hun...What's for Dinner?

Wednesday Food:
From Dream to Reality @ DYI Dreamer
 Wednesday Whatsit @White Lights on Wednesday 
Fresh Foods Wednesdays @ Gastronomical Sovereignty
Wonderful Food Wednesdays at @ All She Cooks
Look What I Made @ Creations by Kara
Make Bake Create Party @Bubbly Nature Creations 
Wake Up Wednesdays @Heather's French Press
What's Cooking Wednesday @Buns in My Oven 
Lovely Ladies Linky @This Silly Girl's Life
Thursday Food:
Full Plate Thursday @ Miz Helen's Country Cottage
Thriving on Thursdays @ Domesblissity


Friday Food:

Foodie Friday @ Home Maid Simple
Friday Favorite (DYI too) @ Simple Sweet Home
Foodie Friday @ Rattlebridge Farm 
Weekend Potluck @ Sunflower Supper Club
Friday Linky Party @ The Pin Junkie 
Freedom Fridays @ Love Bakes Good Cakes
Inspiration Spotlight @ Dear Creatives
Get Him Feed @Anyonita Nibbles 
Eat Create Party @I Want Crazy
Foodtastic Friday@ Voice Blok

31 comments:

  1. Hi Diane! Your dish looks really good! I am still on vacation in Athens which has turned out to be a very extravagant foodie vacation....lamb and lamb and more lamb everyday for the past week. When I am back in Zagreb I will go for a very vegetarian version of this stew if at all possible!

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    1. It would work with lamb, but I'm not sure it would work vegetarian. Glad to hear you are enjoying your vacation.

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  2. Oh no. You do not have good fortune with blenders :-( hope everything is recovering.

    This was an interesting one. I sent all of ours off to college, so I hope she liked it!

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    1. Totally recovered. Thanks for your concern Cher. I think I'm a little spastic in the kitchen at times.

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  3. I am glad you enjoyed your NY vacation. I enjoyed your cooking adventure and I am glad you are not hurt. I didn't think to check Whole Foods. I will keep that in mind for veal next time.

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    1. I still need to get my pictures up of my trip. This coming Tuesday is my plan. We ate at some really interesting restaurants.

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  4. Oh dear Diane!
    That was a nasty event with the blender, hope your hand is better

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    1. Thanks Emily,
      Burn cream worked wonders... so glad I invested in it.

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    2. I reduced my broth and only added a bit of (tapioca flour and water) to it!

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  5. Ouch! And sorry about the wine glass. My food processor did not do a great job....and it leaked from the bottom :/ Glad you enjoyed the sauce!!!

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    1. Thanks Liz,
      Yes, thank goodness we actually enjoyed the stew after all my drama.

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  6. I looked long an hard at the immersion blender, the pot and the little blender pitcher before starting on the sauce. It worked fine, but I had a moment of thinking, uh oh, hot liquid and blender. Not good. Glad you are recovered. We loved the whole thing, but the sace was divine. Am already making plans for where to use it.

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    1. I am just not used doing a lot with the blender... didn't realize the heat factor.

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  7. Oh, Diane, I'm sorry to hear how dangerous this one turned out to be for you. I always hold a thick towel on the top of the blender when I'm pureeing something hot because I was once burned by an explosion too. I didn't break a wine glass though. You are right, the sauce was quite tasty. I made this with pork tenderloin and it worked out quite well. I'll have to try to this in the slow cooker some time.

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    1. I will remember the towel next time. I was holding the top that's why I got the wrist burn. Ah the dangers of good cooking.

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  8. I used the immersion blender (very carefully because I remember your disaster) and got a good result. I've already experienced the explosion with the blender - that's not fun. I am glad you were okay and could carry on with dinner (and, another drink, I hope). I wish I'd put my meat and broth into my crock pot or in the oven and let it simmer away for six hours. I also thought the best part of this stew was the sauce. Next time, over pasta.

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    1. Yes, I saw the stew over egg noodles looked fabulous.

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  9. I am so sorry about your accident! I've never had that happen with my blender (knock-on-wood), but I'm always grateful for reminders to be more careful. I'm intrigued by your cornstarch version of the sauce. I'd like to give it a try.

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    1. Really recommend it.. more flavorful, less fat.

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  10. Hello Diane! I´m María from Oil&Life,from Spain. Your recipes are vyour recipes are very special and healthy. We love your photos and your presentations are divine!
    We will send a sample of our great extra virgin olive oil for ue delights us with great recipes made ​​with it!

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    Replies
    1. That sounds wonderful. Send me an email with details: simplelivingandeating@gmail.com

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  11. Oh Diane... another blender mishap! I'm glad that the burn cream made it better. And that the sauce was worth trying!!

    I'm just now making mine with the veal chop that I never got around to using when it was time to make "the" veal chop. It does smell delicious. I'm looking forward to how it all comes together, and will post later.

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    1. I think I need a hand grinder... how would the Amish puree?

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  12. Ouch, Diane! But the sauce does look very good. Cheers from Carole's Chatter

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    1. Thanks Carole,
      Thank goodness it turned out good or I really would have been upset.

      Delete
  13. That's a great looking stew, and sauce, and good on you for throwing caution to the wind and risking the cloudy broth - that's exactly what I would have done too.

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    1. In this recipe a cloudy broth didn't see to matter. Thanks.

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  14. Not a fan of blending hot liquids. Hope you are on the mend! That sauce sounds utterly fantastic. Thank you for sharing with us at Simple Supper Tuesday.

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  15. I'd choose a boost in flavor over cloudy broth any time. The brightness of this sauce is a nice contrast to the stew.

    I'm glad the stew worked out after all the hijinks! Thank you for sharing.

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    Replies
    1. Thanks Michelle,
      I can get a bit frazzled in the kitchen, I guess we all can.

      Delete
  16. So sorry to hear about your blender accident. :(

    The sauce looks yummy! Will try it on chicken.

    Btw, thanks for linking up with Let's Get Real Party. :)

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