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Last minute Valentine: Blanquette de veau (RECIPE)

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Its Valentines Day. Shoot! You forgot to plan it out or even to buy a card, so now what? Make dinner. I guarantee that any woman (or man!) would love to come home and simply put his/her feet under the table if they don’t usually. If you are not normally the one to make dinner, this is THE last minute guide for you.

Keep stress to a minimum. You don’t need to pull out the 4-course meal or a fancy meal you have no idea where to start to make the day special. Just don’t forget to pick up some chocolate for dessert!

One of my favorite French comfort foods is Blanquette de Veau, a veal dish that makes an absolutely delicious sauce, almost like a blanket for the meat. If you’re not a veal fan, chicken makes a great substitute. You’ll be a hero for making this dish, full of flavor and perfect for a cooler winter’s evening.

Blanquette de Veau
For 2-4 people

1 pounds veal or chicken, cubed
1/2 onion, chopped
1 carrots, sliced
1 bouquet garni (cheesecloth filled with thyme, bay leaf, peppercorn. Tie herbs securely)
Salt, pepper
1/2 cup of white wine
Roux Blanc: 1/4 cup of flour, 1 oz of butter, 2 cups of water (melt the butter and combine these ingredients separately.)
1 egg yoke,
Juice of 1/2 a lemon
1 oz crème fraiche
2 cups of white mushrooms
Whole grain rice

Cook the rice according to the package instructions. Start the rice first so that it can cook while you prepare the rest of your dish.

In a separate bowl, combine 1 egg yoke, the juice of 1/2 a lemon and 1 oz crème fraiche. Set aside.

Add a tablespoon of vegetable oil to a dutch oven or fait tout pot and sautée the veal (or chicken). Add a dusting of flour to absorb juices from the meat making sure not to brown them.

Add the white wine, the roux blanc, carrots, onion and bouquet garni and cook for about 1 hour or until the meat and vegetables are tender. Sautée the mushrooms while the meat cooks allowing moisture to release, about 10 minutes, and add just to the meat about 10 minutes before removing from the pot. Remove the bouquet garni and discard.

When you are ready to serve, remove the pot from heat and add the lemon mixture, combining thoroughly. Plate the cooked rice, placing the meat and vegetables over the rice and garnish with lemon wedges and parsley.

A votre santé!



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