croutons

“Blanquette De Veau” (And Please, Don’t Judge Me By The Color Of My – Pasta!)


>
In all my years living in the USA, I have never seen this dish on any restaurant menu. Growing up in Germany, it was very common and popular, served in many restaurants and homes. If I had to describe the type of food this is, I would say “sophisticated home cooking”. Full of flavor and texture, it is often served with rice.
I personally prefer it to be served with pasta (apparently, so did Escoffier – there are two recipes in his Le Guide Culinaire – “Blanquette de Veau a l’Ancienne” , as well as “Blanquette of Veal Breast with Celery root and Endive”, both served with pasta. Some folks like to add carrots when serving a blanquette, a practice to which many professionals object in order to keep the whole dish “blanc” (white). Well, usually I am in the “blanc” camp. However, my choice of pasta today has sabotaged that approach by sporting an impossible yellow color 😦 .
When raw, this pasta looked slightly more yellow than usual egg pasta, but I thought it would lose some of its excessive yellowness during the cooking process. Not so. On the contrary, it took on this neon yellow and I was ready to toss it and cook a less color-popping pasta instead. However, when I tried it, I was pleasantly surprised by the wonderful texture and taste of this abomination of food coloring. It had one of the best pasta tastes of any dried pasta I ever tasted. So, rather than tossing it, I ate it and enjoyed it very much. (Thank God I threw the packaging in the garbage and have no record of the brand, I also have never seen it before or since in any shop and therefore will not be able to buy it again 🙂
In the end, a delicious, classic, old-fashioned veal stew with a helping of not-so classic pasta 🙂
May the pasta Gods forgive me 🙂
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Veal  on  ChefsOpinion
>
Click here for more  Pasta  on  ChefsOpinion
>
>
>

Blanquette De Veau

>

Blanquette De Veau

>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>

 

>
>
>
>

Advertisements

Salade Lyonnaise

>
>
Here  we have another  classic that shows and proofs why the classics don’t die: They are simply the best !
When all the pretty (and sometimes not so pretty) newfangled high flyers have simply faded away because of lack of substance, practicality and being too heavy on looks and too light on taste and texture, out come the classics again to remind us why they were our favorites in the first place : Taste, texture and simple, appetizing presentation, free from superficial nonsense. What better dish to proof my point than with this wonderful salad which will be equally good as appetizer, side dish, snack or even main course (See below )
,

P.S.
Usually the poached egg is served liquid in the center, but, while I love eggs prepared this way, for my salad I prefer them a bit more waxy (depending on the size of the egg, add about 1 to      1,5  minutes to the cooking time of soft-poached egg)
 P.P.S.
Although smoked bacon is widely used, I prefer the taste and texture of fresh bacon for this dish. If you choose to use smoked bacon, you can forgo the step of simmering the bacon before sauteing.
>
Bon Appetit !   Life is Good !
>
>

Salade Lyonnaise

Salade Lyonnaise

>

Salade Lyonnaise

Salade Lyonnaise

>

Salade Lyonnaise

Salade Lyonnaise

>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>


>
>
>
>
>