Easy Gourmet Dinners

Blanquette de Veau

One of the challenges of traveling in foreign coountries is deciphering the menus.  Occasionally there are translations available; almost always in tourist areas, less often in more remote areas.

One of the more interesting challanges of eating in foreign countries is deciphering the translations. I once had the opportunity of ordering 'goose preserved in rancid fat' but that story is for another day.

When we first started travleing in France I knew enough of the language to be dangerous.  I often saw a French classic, 'Ris de Veau', on menus.... which I wanted to think of as Veal with Rice.

In fact it's Veal Sweetbreads.

Rice is 'Riz'.

Close - but big difference.

This is another classic dish.

Braised veal and vegetables, finished with a white wine sauce is easy to make, delicious, and impressive to serve. It can easily be expended for a dinner party.

Blanquette de Veau

16oz veal, suitable for braising         450gr, 15.9oz
1 onion              145gr, 5.1oz
2 whole cloves
1 bouquet garni
2 carrots           180gr, 6.3oz
6 shallots           150gr, 5.3oz
4oz mushrooms           125gr, 4.4oz
1 cup dry white wine           240gr, 8.4oz
1 cup chicken stock plus water enough to cover meat in pan           225gr, 8oz
1/4 cup chicken stock           56gr, 2oz
2 tbs butter           28.4gr, 1oz
1 tsp lemon juice          10gr, .35oz
1 tbs cornstarch dissolved in           8gr, .28oz
2 tbs chicken stock           28gr, 1oz
pinch of nutmeg
1/2 cup Greek yogurt or crème fraiche           150gr, 5.3oz yogurt
Gnocchi, fresh 1 package           250gr, 8.8oz

The Veal: Cut meat into large chunks, 1 1/5 " (3.75 cm). Cut the onion in half and stud with cloves. Peel the carrots and cut in half the short way, then in half the long way. Place meat, onion, carrots and bouquet garni in a heavy saucepan or casserole. Pour the white wine over and enough of the chicken stock to cover, adding water if needed. Bring to a boil over medium heat, cover, reduce heat and simmer, very gently, for 2 hours.
The Veg: 30 - 45 minutes before veal is done start the vegetables: Peel the shallots. Brush the mushrooms, remove stems. Thickly slice if large, leave small mushrooms whole. Heat 1 tbs of the butter and the lemon juice in a medium nonstick skillet. Add mushrooms and sauté until golden. Remove and set aside. Add remaining 1 tbs butter and whole shallots. Sauté until shallots start to brown. Add 1/4 cup chicken stock, reduce heat and cover. Simmer for 20 minutes or until tender. Remove cover and cook off most of the liquid. Add mushrooms to pan, cover and turn off heat.
The Gnocchi: Cook according to package directions.
To Finish: Remove veal and carrots from pot, cover and keep warm. Strain cooking liquid, put it back into the pan and bring to a boil over medium-high heat. Reduce to 1 cup (or so) Turn heat under sauce to medium-low. Dissolve cornstarch in stock and thicken sauce. Remove from heat, add creme fraiche and nutmeg, stirring well.

To serve: Put the gnocchi onto a platter. Arrange veal, carrots, shallots and mushroom on top. Spoon some sauce over meat, vegetables and pass the rest.

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Entire recipe / per serving, serves 2
Calories:    1578 / 789
Total Carbohydrates:    126 / 63
   Dietary Fiber:    11 / 5.5
Total Fat:    66 / 33
Saturated Fat:    37 / 18.5
Cholesterol:    518 / 259
Protein:    112 / 56
Calcium:    475 / 237.5
Sodium:    1895 / 947.5

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

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For more recipes check out my internet cook book:  Easy Gourmet Dinners

Foodista Best of Food Blogs Cookbook - I'm an Author!!!

I've always wanted to see my name in print - in a good way, of course.

Today I did.

Right there on page 38 of the just published Foodista Best of Food Blogs Cookbook (October 19th) was my name, under my photo, with my bio, followed by one of my stories and my recipe.

Makes a girl proud!

It's a wonderful book, full of mouthwatering recipes and the words of bloggers from around the world.

We (the other 99 authors and I) would like to ask that anyone who is thinking about buying it (and naturally, we'd love it if you all did) would consider buying it online at this time:

November 3rd, between 10:00 and 11:00am Pacific Standard Time.

If enough people buy it at the same time it could become a BESTSELLER!

And.... In addition to getting a fantastic cookbook, if you forward your purchase confirmation email to book@foodista.com, you'll be entered into a drawing to win one of the fabulous prizes listed below.

A great book and a chance to win free stuff! 

It could make a lovely gift to any cook on your list.... or to yourself.

Please.... feel free to tell everyone you know ;-))

The following is from the Foodista Site:

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Buy : November 3, 2010 / 10 – 11 am PDT*

To celebrate the release of the Foodista Best of Food Blogs Cookbook, we're giving you the opportunity to win some fabulous prizes!

TO ENTER:

1) Buy the Foodista Best of Food Blogs Cookbook on November 3, between 10 and 11 am PDT*.

2) Forward your order confirmation email to book@foodista.com

PRIZES:

You'll be entered into a drawing to win:

$200 Gift Card from Amazon.com

 

$100 Gift Card from MadWine

 

 

Zojirushi Rice Cooker + Roger Ebert's The Pot and How to Use It

 

Andrews McMeel Cookbooks, including:

...and many more!

ENTRY DETAILS:

Your order must be placed within this specific time period in order to qualify as a valid entry.

*Refer to your specific time zone below:
  Pacific (PDT): 10 - 11 am
  Mountain (MDT): 11 am - 12 pm
  Central (CDT): 12 - 1 pm
  Eastern (EDT): 1 - 2 pm

Every book you purchase gives you an entry into the prize drawing (for example, buy 10 books and get 10 chances to win).

Offer not valid where prohibited by law.

Chicken Barley Soup; Chicken Stock

As soon as the weather starts cooling off, I start thinking about soup. 

I could eat soup every day all winter long....

V is not so enthusiastic. 

We compromise.

When I make it, I try to use all fresh /unprepared ingredients.... And simmer a long time.  I love perfuming the house with the scent of chicken or beef stock bubbling away on the cook top.

Making your own stock is simple - it only takes time.

You can use a whole fryer or any chicken parts to make stock.... leftover chicken bones, a package of wings, etc. I used the meat I wanted for the soup: 2 chicken thighs with legs and bones and one breast. If you use a whole chicken you should have stock left to freeze for other uses.

Chicken Stock

2 chicken thighs and legs with bone in
1 chicken breast - bone in or not
the tops from a bunch of celery if you have it
2 - 3 stalk celery
2 carrots
1 onion
bouquet garni
enough water to just cover everything
1 tbs chicken base or 1 chicken stock cube or salt to taste

Cut the vegetables into large chunks. If you are using the tops to a bunch of celery use them all - including the leaves. Put chicken, vegetables and herbs into a soup pot or Dutch oven. Add water to cover. Cover, bring to a boil, reduce heat and simmer for an hour - or 2 or three; the longer the better. If you're using an uncooked whole chicken cook at least 2 hours. Can be made anytime during the day, cooked for 1 - 4 hours unattended and finished before dinner. Strain stock and return stock to pan. Pick the chicken off the carcass, cut or tear into bite-size pieces and set aside. Discard bones and vegetables.

Chicken and Barley Soup

3 - 4 cups cooked chicken, more or less         450gr, 15.8oz
4 - 5 carrots            360gr, 12.7oz
3 - 4 stalks celery           200gr, 7oz
1 onion          175gr, 6.18oz
1 can sweet corn,15oz,            drained 210gr, 7.4oz
1 can whole tomatoes, 15oz           425gr, 15oz
1/2 - 3/4 cup pearl barley           100gr, 3.5oz
1 1/2 - 2 quarts chicken stock          1440gr, 50.8oz

Bring stock to a boil over medium high heat. Cut carrots in half, the long way then thinly slice. 1/8" (3 cm). Add to stock. Thinly slice celery, add to stock. Chop onion, add to stock. Open and drain sweet corn and add to stock. Add barley to stock. Cover and simmer - may need to reduce heat a bit. Let simmer for 30 minutes. Open tomatoes and drain. Chop tomatoes and add to soup. Add chicken to soup. Cover and simmer 15 minutes longer.
Now: too thick? Add more stock. Too thin? Add 1/3 cup vermicelli (cooks fast and thickens nicely) Taste. Everything done? Serve.

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Entire recipe / per serving, serves 4
Calories:    1784 / 446
Total Carbohydrates:    207 / 52
   Dietary Fiber:    49 / 12
Total Fat:    41 / 10
Saturated Fat:    11 / 3
Cholesterol:    353 / 89
Protein:    155 / 39
Calcium:    509 / 127
Sodium:    2955 / 739

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

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For more recipes check out my internet cook book:  Easy Gourmet Dinners

Pumpkin, Leek and Sage Lasagne

This is one of my favorite, non-traditional lasagnes and is perfect for fall when the sage is at it's best (in my opinion). 

I used fresh pumpkin purée but butternut squash purée would work equally well.

For instructions on making fresh pumpkin purée see this post on my other blog - tips on freezing and storing as well.

I use moist, deli ham in this lasagne. I love the combination of ham, sage and winter squash. You can leave the ham out for a vegetarian version. The recipe was designed for using no-cook noodles.

Pumpkin, Leek and Sage Lasagne

1 onion           145gr, 5.2oz
2 leeks           160gr, 5.6oz
1 tsp olive oil           4.5gr, .16oz
1 tsp butter           5gr, .18oz
1 cup pumpkin           245gr, 8.6oz
15 - 20 fresh sage leaves    substitute 2 tbs dried
8oz (250gr) baked ham, or equivalent 1 thick slice from the deli           230gr, 8.1oz
1 tsp butter           5gr, .18oz
1 cup shredded cheese, Swiss, Gruyère           120gr, 4.2oz
Béchamel
3 tbs butter           42.6gr, 1.5oz
1/4 cup flour           40gr, 1.4oz
pinch of nutmeg
2 cups milk           480gr, 17oz

9 - 10 sheets 'no-cook' lasagna noodles           153gr, 5.4oz, 9 noodles
1/4 cup grated Parmesan          25gr, .89oz

Thinly slice the onion and leeks. Heat oil and butter in large nonstick skillet over medium high heat. Add onions, leeks and sauté, stirring, for 1 minute. Cover the pan, reduce heat to medium low and let the onions and leeks cook for 10 minutes. Uncover, increase heat to medium and continue to cook until onions are golden and tender, about 10 minutes. Add the pumpkin and stir well to combine and heat through.
Cut the ham into thin strips, then the strips into smaller squares. In another skillet heat 1 tsp butter. Add sage leaves and sauté until starting to get crisp. Add ham and sauté until heated through and dry (it can give off a bit of water).
In a medium saucepan heat 3 tbs butter over low heat. Add flour, nutmeg and stir with a whisk for 1 minute. Add a little (1/4 cup) of the milk and whisk to combine. Turn heat up to medium and keep adding milk, a little at a time and whisking. You should have added all of the milk in a minute or 2. When all of the milk is in, bring to a boil (should almost be there), whisking. Then remove from heat. Congratulations! You have just made a béchamel sauce!

To assemble: in a 9 - 10" (22 - 25cm) square baking dish, or so...make the following layers:

1/3 béchamel sauce
2 noodles, you may have to break a third one up to get good coverage
1/2 onion, leek, pumpkin mixture
2 noodles or so
1/3 béchamel sauce
all of the ham and sage
1/2 of the shredded cheese
2 noodles or so
1/2 onion, leek, pumpkin mixture
2 noodles or so
1/3 béchamel sauce
1/2 of the shredded cheese
Parmesan

Cover and bake 425F (215C) for 20 minutes, or until noodles are done. Test in center with a sharp knife. Uncover and bake 5 minutes longer to brown cheese. Remove and let rest for 5 minutes. Cut into squares (or oblongs) and serve.

Note: This serves 4.

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Entire recipe / per serving, serves 4
Calories:    2594 / 648.5
Total Carbohydrates:    228 / 57
   Dietary Fiber:    22 / 5.5
Total Fat:    130 / 32.5
Saturated Fat:    65 / 16
Cholesterol:    586 / 146.5
Protein:    133 / 33.5
Calcium:    2313 / 578
Sodium:    4973 / 1243.5

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

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For more recipes check out my internet cook book:  Easy Gourmet Dinners

Butternut Squash and Mushroom Tart

I admit it.

I like to make first courses / starters.

I think they are often a lot more fun than the main course. 

One can be more creative; maybe even less healthy because they are normally a small, finite course.

That doesn't mean that the end result won't be a bit decadent....

I would serve these as a first course to a simple roast chicken or grilled steak, with beef with sautéed spinach on the side.

I used the 'neck' end of a 2lb (1kilo) squash for these. It gave me nice, thin half circles that followed the shape of the pastry perfectly. The toasted walnuts add crunch and make an elegant finish.

Butternut Squash and Mushroom Tart

butternut squash, 24 half circle slices           90gr, 3.2oz
1/4 cup walnuts, halves or large pieces           20gr, .7oz
5 - 6 medium mushrooms, about forest or wild, if possible           62gr, 2.2oz
1 medium leek           80gr, 2.8oz
1/4 cup ricotta           67gr, 2.4oz
1/2 tsp rosemary
2 tsp olive oil            9gr, .32oz
2 tsp butter             9.5gr, .33oz
1 sheet puff pastry         125gr, 4.4oz

Pastry: Thaw the puff pastry, if needed. Lay pastry out flat and cut 2 large circles, 5 - 6" in diameter (13 - 15 cm). Use a soup bowl as a guide. Lay the circles on a baking sheet. With a dull knife, lightly score a line about 1/3" (1cm) inside the edge of the pastry. It helps the edges to raise.

Vegetables: Clean and thinly slice leek. Use about 4 inches (10cm) of leek. Clean and slice mushrooms. Peel squash using vegetable peeler or sharp knife. Cut off the neck end as close to the round end as possible. Cut the round end in half and clean out seeds. Wrap in film and refrigerate. Cut the neck end in half the long way (through stem). Lay one half flat and cut 24 paper thin slices (half circles). I used just less than 3" (7.5cm) for all 24 slices. Wrap and refrigerate the rest.
Heat butter and oil in medium nonstick skillet over medium-high heat. Add walnuts and sauté 5 minutes, until toasted. Remove walnuts to a plate, leaving oil and butter behind. Add mushroom and leeks to same pan and sauté 5 minutes. Remove mushroom/leek to a plate. Add butternut squash slices in a single layer and sauté 1 minute per side. I did it in two batches. When done remove and stack up on a plate.

To assemble: Divide ricotta and spread on each puff pastry circle to scored line. Divide rosemary and sprinkle over ricotta. Divide mushroom/leek and spread over ricotta. Divide squash slices and lay on mushroom/leek in the following pattern: 1 slice each: top, bottom, left, right with corners overlapping as needed but with small square opening in center. Do a 'mental' 1/4 turn of the pastry and repeat layers; twice. Bake in a pre-heated oven at 400F (200C) for 12 - 15 minutes, until sides of pastry have puffed around middle and are golden brown and squash is starting to brown. Remove. Divide walnuts and spoon into center of squash. Serve.

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Entire recipe / per serving, serves 2
Calories:    1011 / 505.5
Total Carbohydrates:    71 / 35.5
   Dietary Fiber:    8 / 4
Total Fat:    72 / 36
Saturated Fat:    22 / 11
Cholesterol:    55 / 27.5
Protein:    24 / 12
Calcium:    267 / 133.5
Sodium:    736 / 368

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

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For more recipes check out my internet cook book:  Easy Gourmet Dinners