{"id":11340,"date":"2013-01-29T16:26:58","date_gmt":"2013-01-30T00:26:58","guid":{"rendered":"http:\/\/www.chefmorgan.com\/?p=11340"},"modified":"2013-02-05T18:48:30","modified_gmt":"2013-02-06T02:48:30","slug":"la-blanquette-de-veau","status":"publish","type":"post","link":"https:\/\/www.chefmorgan.com\/engine\/la-blanquette-de-veau","title":{"rendered":"la blanquette de veau"},"content":{"rendered":"<p style=\"text-align: center;\"><strong><i><a href=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2013\/01\/DSC04171.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-11364\" title=\"la blanquette de veau   (veal stew in a white wine-cr\u00e8me fra\u00eeche sauce with mushrooms, pearl onions, and artichoke hearts on garlic-rubbed toasted French Bread) \" alt=\"la blanquette de veau   (veal stew in a white wine-cr\u00e8me fra\u00eeche sauce with mushrooms, pearl onions, and artichoke hearts on garlic-rubbed toasted French Bread) \" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2013\/01\/DSC04171-580x386.jpg\" width=\"580\" height=\"386\" srcset=\"https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2013\/01\/DSC04171-580x386.jpg 580w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2013\/01\/DSC04171-350x233.jpg 350w\" sizes=\"auto, (max-width: 580px) 100vw, 580px\" \/><\/a><\/i><\/strong><\/p>\n<p style=\"text-align: center;\"><strong><i>la blanquette de veau<\/i><\/strong><\/p>\n<p style=\"text-align: center;\"><strong><i><br \/>\n<\/i>(veal stew in a white wine-cr\u00e8me fra\u00eeche&nbsp;sauce with mushrooms, pearl onions,<br \/>\n<\/strong><strong style=\"color: #ff0000;\">and artichoke hearts on garlic-rubbed toasted French Bread)&nbsp;<\/strong><\/p>\n<p style=\"text-align: center;\"><strong>&nbsp;(a\/k\/a \u201cla blanquette d\u2019amour\u201d for Valentine\u2019s Day 2013)<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>serves 4-6<\/p>\n<p>preparation time: 10 minutes<br \/>\noven time: 1 hour<br \/>\nstove time:&nbsp;30 minutes<\/p>\n<p>what you need:<\/p>\n<p>veal<br \/>\n2 pounds veal shoulder (or beef or chicken breast), cut into 1 \u00bd -2&#8243; cubes (fat discarded)<br \/>\nall-purpose flour (as needed)<br \/>\nkosher salt (as needed)<br \/>\nfreshly ground black pepper (as needed)<br \/>\n2 tablespoons unsalted butter<!--more--><\/p>\n<p>garnish<br \/>\n2 dozen fresh white mushrooms, trimmed and quartered if large<br \/>\n2 dozen frozen pearl onions<br \/>\n1 cup dry white wine&nbsp;<br \/>\n3 cups quality chicken stock<br \/>\n1 <i>bouquet garni <\/i>(fresh leek, Italian parsley, bay leaf)&nbsp;<br \/>\n4 cooked artichoke hearts, quartered<br \/>\n\u00bd cup frozen peas &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;<\/p>\n<p>sauce<br \/>\n2 tablespoons unsalted butter<br \/>\n3 tablespoons all-purpose flour (or arrowroot slurry 1 teaspoon arrowroot dissolved in 1 tablespoon water)<br \/>\n\u00bc cup<i> cr\u00e8me fra\u00eeche<br \/>\n<\/i>1-2 teaspoons fresh lemon juice&nbsp;<br \/>\n2-3 fresh garlic cloves<br \/>\nfrench bread (2-3 slices per person)<br \/>\nminced fresh Italian parsley (as needed)<\/p>\n<p>&nbsp;<\/p>\n<p>how to:&nbsp;<\/p>\n<ul>\n<li>Season\/Dredge. Season veal cubes with salt and pepper. Dredge veal in flour. Tap off excess flour.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p style=\"text-align: center;\"><a href=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2013\/01\/DSC03853.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-11367\" title=\"veal cubes next to salt a flour combination \" alt=\"veal cubes next to salt a flour combination \" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2013\/01\/DSC03853-580x386.jpg\" width=\"580\" height=\"386\" srcset=\"https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2013\/01\/DSC03853-580x386.jpg 580w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2013\/01\/DSC03853-350x233.jpg 350w\" sizes=\"auto, (max-width: 580px) 100vw, 580px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li>Brown Meat. Place a&nbsp;<i>cocotte<\/i> (or Dutch oven)&nbsp;over a medium-high flame. Add butter. Once melted, add veal cubes (in batches, do not crowd the pan). Brown veal. Remove veal from <em>cocotte<\/em> and place on a plate. Remove excess grease from <i>cocotte<\/i>. &nbsp;<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-medium wp-image-11368\" title=\"veal cubes browning in cocotte\" alt=\"veal cubes browning in cocotte\" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2013\/01\/DSC03892-350x233.jpg\" width=\"350\" height=\"233\" srcset=\"https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2013\/01\/DSC03892-350x233.jpg 350w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2013\/01\/DSC03892-580x386.jpg 580w\" sizes=\"auto, (max-width: 350px) 100vw, 350px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-medium wp-image-11369\" title=\"browned veal cubes\" alt=\"browned veal cubes\" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2013\/01\/DSC03926-200x300.jpg\" width=\"200\" height=\"300\" srcset=\"https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2013\/01\/DSC03926-200x300.jpg 200w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2013\/01\/DSC03926-333x500.jpg 333w\" sizes=\"auto, (max-width: 200px) 100vw, 200px\" \/><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li>Brown Vegetables. Add onions and mushrooms to <em>cocotte.<\/em> Lightly brown all vegetables to develop their flavor.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li>Deglaze. Add wine to <em>cocotte<\/em> and scrape up any browned bits from the bottom of the <i>cocotte<\/i>. Reduce wine <i>demi sec<\/i> (by half).<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p style=\"text-align: center;\"><a href=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2013\/01\/DSC03931.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-11370\" title=\"browned pearl onions and white mushrooms\" alt=\"browned pearl onions and white mushrooms\" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2013\/01\/DSC03931-580x386.jpg\" width=\"580\" height=\"386\" srcset=\"https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2013\/01\/DSC03931-580x386.jpg 580w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2013\/01\/DSC03931-350x233.jpg 350w\" sizes=\"auto, (max-width: 580px) 100vw, 580px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li>Simmer. Return veal to <em>cocotte.<\/em> Add <i>bouquet garni<\/i>, chicken stock, and artichokes. (note: You can add the peas now but they will loose their bright green color, it is better to add them later, they do not need to be cooked inasmuch as they need to be quickly warmed). Cover <em>cocotte<\/em> with a lid and place in an oven preheated to 325 degrees Fahrenheit for about one hour. The veal is done when tender. Do not over-cook.&nbsp;<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p style=\"text-align: center;\"><a href=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2013\/01\/chef-morgan1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter  wp-image-11372\" title=\"browned pearl onions and white mushrooms\" alt=\"browned pearl onions and white mushrooms\" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2013\/01\/chef-morgan1-580x386.jpg\" width=\"464\" height=\"309\" srcset=\"https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2013\/01\/chef-morgan1-580x386.jpg 580w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2013\/01\/chef-morgan1-350x233.jpg 350w\" sizes=\"auto, (max-width: 464px) 100vw, 464px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li>Make Sauce. Carefully remove <i>cocotte<\/i> from the oven. Use a slotted spoon to remove the veal and the vegetables from <em>cocotte.<\/em> Place on a plate and cover meat with aluminum foil to keep warm. Use a spoon to skim the fat from the top of the liquid. Over medium heat, reduce the liquid to 2 \u00bd cups.&nbsp;<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p style=\"text-align: center;\"><a href=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2013\/01\/DSC04024.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter  wp-image-11371\" title=\"veal sauce in cocotte\" alt=\"veal sauce in cocotte\" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2013\/01\/DSC04024-580x386.jpg\" width=\"464\" height=\"309\" srcset=\"https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2013\/01\/DSC04024-580x386.jpg 580w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2013\/01\/DSC04024-350x233.jpg 350w\" sizes=\"auto, (max-width: 464px) 100vw, 464px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li>Add <i>Roux<\/i>.&nbsp; In a separate saucepan, melt the butter and add the flour to the butter using a whisk. Add the warm <i>roux<\/i>&nbsp;to <em>cocotte<\/em> and simmer (while whisking) for a few minutes until the flour taste is gone. (note: Alternatively, you can use a \u201cslurry\u201d instead of a <em>roux<\/em> by dissolving 1 teaspoon of ground arrowroot in 1 tablespoon of water and whisking that into the liquid as you would the <i>roux<\/i>).<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><a style=\"text-align: center;\" href=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2013\/01\/DSC04063.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-11361\" title=\"la blanquette de veau  (veal stew in a white wine-cr\u00e8me fra\u00eeche sauce with mushrooms, pearl onions, and artichoke hearts on garlic-rubbed toasted French Bread)\" alt=\"la blanquette de veau   (veal stew in a white wine-cr\u00e8me fra\u00eeche sauce with mushrooms, pearl onions, and artichoke hearts on garlic-rubbed toasted French Bread)   \" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2013\/01\/DSC04063-580x386.jpg\" width=\"580\" height=\"386\" srcset=\"https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2013\/01\/DSC04063-580x386.jpg 580w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2013\/01\/DSC04063-350x233.jpg 350w\" sizes=\"auto, (max-width: 580px) 100vw, 580px\" \/><\/a><\/p>\n<ul>\n<li>Combine. Return the veal and the vegetables to the <i>cocotte<\/i>. Add the peas. Add<i> cr\u00e8me fra\u00eeche.<\/i> Stir to combine. Place lid on while you toast the bread slices.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-11390 aligncenter\" style=\"margin-top: 5px; margin-bottom: 5px;\" title=\"la blanquette de veau   (veal stew in a white wine-cr\u00e8me fra\u00eeche sauce with mushrooms, pearl onions, and artichoke hearts\" alt=\"la blanquette de veau   (veal stew in a white wine-cr\u00e8me fra\u00eeche sauce with mushrooms, pearl onions, and artichoke hearts\" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2013\/01\/chef-morgan-blanquette.jpg\" width=\"583\" height=\"583\" srcset=\"https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2013\/01\/chef-morgan-blanquette.jpg 3648w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2013\/01\/chef-morgan-blanquette-150x150.jpg 150w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2013\/01\/chef-morgan-blanquette-300x300.jpg 300w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2013\/01\/chef-morgan-blanquette-500x500.jpg 500w\" sizes=\"auto, (max-width: 583px) 100vw, 583px\" \/><\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li>Make Garlic Toasts. Place slices of French bread on a baking sheet and toast in the oven until crisp (you can leave the oven temperature the same). Remove toasts from the oven. Rub fresh garlic on one side of each slice. Place the slices at the bottom of the stew in the <i>cocotte<\/i>.&nbsp;<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p style=\"text-align: center;\"><a href=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2013\/01\/DSC03811.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-11366\" title=\"garlic toasts\" alt=\"garlic toasts\" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2013\/01\/DSC03811-333x500.jpg\" width=\"333\" height=\"500\" srcset=\"https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2013\/01\/DSC03811-333x500.jpg 333w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2013\/01\/DSC03811-200x300.jpg 200w\" sizes=\"auto, (max-width: 333px) 100vw, 333px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li>Finish.&nbsp; Add lemon juice to stew. Salt and pepper to taste. Serve warm.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p style=\"text-align: center;\"><a href=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2013\/01\/DSC04053.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter  wp-image-11359\" title=\"la blanquette de veau d'amour\" alt=\"la blanquette de veau d'amour\" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2013\/01\/DSC04053-580x380.jpg\" width=\"464\" height=\"304\" srcset=\"https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2013\/01\/DSC04053-580x380.jpg 580w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2013\/01\/DSC04053-350x229.jpg 350w\" sizes=\"auto, (max-width: 464px) 100vw, 464px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;&nbsp;<\/p>\n<p style=\"text-align: center;\"><a href=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2013\/01\/DSC03265.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-11350\" title=\"artichoke bouquet\" alt=\"artichoke bouquet\" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2013\/01\/DSC03265-580x386.jpg\" width=\"580\" height=\"386\" srcset=\"https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2013\/01\/DSC03265-580x386.jpg 580w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2013\/01\/DSC03265-350x233.jpg 350w\" sizes=\"auto, (max-width: 580px) 100vw, 580px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>la blanquette de veau (veal stew in a white wine-cr\u00e8me fra\u00eeche&nbsp;sauce with mushrooms, pearl onions, and artichoke hearts on garlic-rubbed toasted French Bread)&nbsp; &nbsp;(a\/k\/a \u201cla blanquette d\u2019amour\u201d for Valentine\u2019s Day 2013) &nbsp; &nbsp; serves 4-6 preparation time: 10 minutes oven time: 1 hour stove time:&nbsp;30 minutes what you need: veal 2 pounds veal shoulder (or [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[341,18],"tags":[400,1232,1234,331,1233,1235,1230,390,728,387,367,1185],"class_list":["post-11340","post","type-post","status-publish","format-standard","hentry","category-main-courses","category-recipes","tag-artichokes","tag-chicken-stock","tag-cocotte","tag-creme-fraiche","tag-frozen-peas","tag-garlic-toast","tag-love","tag-pearl-onions","tag-stew","tag-valentines-day","tag-veal","tag-white-mushrooms"],"_links":{"self":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/11340","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/comments?post=11340"}],"version-history":[{"count":20,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/11340\/revisions"}],"predecessor-version":[{"id":11456,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/11340\/revisions\/11456"}],"wp:attachment":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/media?parent=11340"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/categories?post=11340"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/tags?post=11340"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}