How To make Blanquette Of Veal &Amp; Cauliflower
3 lb Boneless veal stew meat
1 md Onion, cut in half
2 Celery stalks; cut in half
1 md Carrot; cut in half
6 c Low-sodium chicken broth
1/2 ts Salt; or as desired
1/2 ts Whole black peppercorns
1/4 ts Ground nutmeg
1/2 Lemon
5 tb Unsalted butter
5 tb All-purpose flour
2 1/2 c Cauliflower florets
3/4 c Sour cream
COMBINE THE VEAL AND 4 CUPS broth in a 5-quart heavy pot over high heat on top of the stove. Cover and bring to a boil. Remove any scum that comes to the top of the pot, then add the remaining 2 cups broth, the onion, celery, carrot, salt, pepper, nutmeg and lemon. Reduce heat to low and let simmer for 1 1/4 hours, or until meat is just tender. Meanwhile, melt the butter in a medium pot over low heat, and whisk in the flour. Cook, stirring, 2 minutes and remove from heat. Set aside until the meat is cooked. When the meat is done, remove it from the liquid, using a slotted spoon. Pick off and discard any vegetables that cling to the veal. Replace the butter-flour mixture over medium-low heat on the stove and strain the cooking liquid into it, whisking vigorously. Discard vegetables in the strainer. Cook, stirring, until mixture thickens, about 3 to 5 minutes. Add cauliflower and continue to cook an additional 15 minutes. Skim off any residue that rises to the surface. When it's time to serve dinner, add the veal to the cauliflower and sauce and heat through. Place sour cream in a mixing bowl, whisk in 1/2 cup of the hot sauce, then add this to the stew. Do not reheat the sauce after adding sour cream. Pour the stew into a serving dish and accompany with rice pilaf or buttered noodles. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK -----
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Baked Veal boneless with vegetables
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Watch How I make Veal Limone
Hi guys! Im actually really excited to share this recipe with all of you. Its a recipe that is super special and honestly truly homemade. All of my videos you see on this channel are 100% my own. They're not some Pinterest experiment that I just copied. Thats the reason why when you guys DM on IG for the recipe for something I've just made - it takes me a day to get back to you because I honestly don't cook with a recipe. All my food is just made on the fly and therefore every recipe I send to you is literally the first time its even being written down! Which kinda works out to my advantage because I'm building up my very own recipe book! Maybe one day I'll get to share it with all of you! Until then, here is my long awaited and highly anticipated Veal Limone. Its honestly SO good you guys, its perfect for a weekend dish because it does take some prep and time to make or its the ultimate V-Day dinner for you and your hubby, boyfriend, partner, BFF, whatever!
Enjoy,
INGREDIENTS - feeds 2 people
4 packages of white inside round veal
Flour
Salt & pepper
Veggie stock
Lemon
White wine
Olive oil
INSTRUCTIONS
1. Cut veal into small pieces and put in a large bowl. Season with salt & pepper.
2. Lightly coat each side of the veal pieces in flour. In the meantime, in a large pan, heat about 1 1/2 cups or so of vegetable oil on medium/high heat.
3. Fry veal piece until each side is just slightly golden brown and set aside in another bowl
4. Immediately when the last piece of veal is done frying, begin to deglaze the frying pan with about 1/3 cup of white wine and let it reduce until it almost thickens, then add approx 1 full-sized carton of good quality veggie stock and let the sauce come to a bubble, then turn the heat down to low and add veal back into the pan. Make sure veal is just covered with liquid and cover the pan. Let it simmer for 15 mins.
5. While veal is simmering, prepare whatever side dish of your choice. In this video I prepared roasted potatoes, but on IG you guys have also seen me make this dish with a simple side of linguine in olive oil. I also love making some fresh greens with this dish so in this video I opted with steamed Broccoli and Asparagus and drizzled it with olive oil and some salt but do the veggies last. If you're doing potatoes, while your veal simmers you will want to get those ready. If you're making pasta, you can wait until the veal is about 10 mins out and then start to boil your pasta.
6. When your about 5-10 mins away from serving, add the zest of 1 lemon and the juice of 1 lemon as well. If you don’t want it too lemony you can just add the juice of half a lemon. At this point, if you like capers you can also add about 1 tablespoon of capers and then let it simmer on very low until you're ready to serve. Stir and then cover again for another 10 mins.
7. Serve the veal at the table, pair it with whatever side dishes you have prepared and voila!
I hope you guys enjoy this tutorial/how to video and that it is helpful to you when you decide to make this in your kitchen!
Whats your favourite weekend meal to make? Should I do more videos like this with more complex dishes or do you guys like the easy, quick food/meal ideas!? Let me know, I would love to hear from you!
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Cooking with blossom! 7 recipes & techniques! 100.000 subscribers giveaway!
Hey guys! First of all thank you all so much for your support, because I now have 100.000 subscribers! And we need to celebrate! I’m announcing my giveaway at the end of the video, so stay tuned! Today I’m going to show you how to cook with different kinds of blossoms. We’re going to make a Korean style syrup, a vinegar, a blossom oil, a blossom emulsion, some dried blossom galette and a delicious magnolia beurre blanc. All great recipes, so enjoy guys!
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Ragout of lamb with poulette sauce tutorial | Learn French cuisine | 4K video
Join my online French cooking classes ????????: Today we learn how to make a French ragout with a poulette sauce which is a creamy sauce flavored with onion, leeks and mushrooms. A delicious and easy one pot recipe to make at home. SUBSCRIBE► NEWSLETTER► WATCH NEXT: How to prepare leeks
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INGREDIENTS:
1kg of lamb shoulder cut in medium size cubes. (it can be replace by chicken if you like)
2 onion (finely sliced)
200 grams of leeks , finely sliced ( only use the white part of the leek)
20 grams of butter
1 table spoon of flour
200 ml of dry white wine ( I used muscadet wine)
200 ml of water
1 branch o thyme
1 bay leaf
300 grams of button mushrooms finely sliced
2 egg yolks
100 ml of cream ( heavy whipping cream, or double cream) most important the cream must contain at least 30% fat
1 teaspoon of lemon juice (use fresh lemons)
Salt and pepper to season (to your taste)
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Baking and pastry, mastering the art:
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Braised Endive, Ham Gruyere – Bruno Albouze
Endive au jambon, braised endive with ham and gruyere recipe; a French classic!
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Escalope Lyonnaise with onions and vinegar sauce
In this video we learn how to make a quick and easy bistrot recipe called escalopes à la Lyonnaise or veal steaks with an onion and vinegar sauce. WRITTEN RECIPE HERE: Authentic French Bistrot frying pan :
This simple recipe can be made for lunch or dinner in not time. We will also talk about French food appellation understanding what they are and why are they important in the world of French food.
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????????INGREDIENTS????????
3 or 4 small steaks ( can be veal, chicken pork or beef)
3 medium size onions finely diced
60 grams ( 2 oz) plain unsalted butter
100 ml ( 3.3 fluid oz) of vinegar , ideally a white vinegar (I used apple cider vinegar)
salt and pepper to season.
For the garnish I used green beans tomatoes and green lettuce.
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IF YOU LIKE MY VIDEOS PLEASE SUPPORT MY CHANNEL
???? Become a subscriber and click the bell icon so you never miss a cooking tutorial:
????️ join the FCA community on Patreon:
????️ Spread the word about the channel and the website
???? Visit my Amazon cookware page:
UTENSILS AND COOKWARE STARTER KIT:
*******************************************************
Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
Great starter cookware set (tri-ply clad):
A good nonstick pan:
A Great cast iron enameled French made pot (Staub):
KNIVES AND KNIFE SETS:
*******************************************************
Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
******************************************************
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
*************************************
Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine: