Trick or Treat

Happy Halloween!!

Tolmachoff Farm

Office Space in the Kitchen

3/4'' Higher

Afternoon Stroll

Playing With The Blocks

Foundation Repair

Signing and Singing

Le Panier et la girafe

Time for a bath Simone!

So Pretty...

Planting Pumpkin Seeds

Jumping In The Hay

Fun With Daddy

I love this child so much...

Blanquette de Veau

Last night, we tried Daniel Boulud's recipe for Blanquette de Veau. We used vegetable stock instead of veal stock or salted water so the final result wasn't as blanc as it should be but it was delicious. Paired it with a 2009 Old Vine Zinfandel. Very nice. 

2 lb veal shoulder cut into 2" chunks

1.5 qu. low-sodium veg. stock

3 parsley stems and 2 tbsp chopped parsley

2 thyme springs

1 bay leaf

1/2 tsp peppercorns

1/2 tsp coriander seeds

1 small white onion stuck with 6 cloves

1 leek, white part only halved and cut into 1" pieces

1 large carrot cut into 1" pieces

1 medium celeryrib, cut into 1" pieces

1 cup heavy cream

1 tbsp butter

1 tbsp all-purpose flour

1 tbsp lemon juice

pinch of cayenne pepper

salt and pepper to taste

2 tbsp chives

1.  In a medium enameled cast-iron casserole, cover the veal with the broth and bring to a simmer over moderately high heat. Tie the parsley stems, thyme sprigs, bay leaf, peppercorns and coriander seeds in a piece of cheesecloth and add the bundle to the casserole along with the onion. Simmer over low heat for 1 hour, skimming occasionally. Add the leek, carrot and celery and simmer until the veal is tender, 45 minutes longer. Drain the meat and vegetables, reserving the broth. Discard the bundle and onion. Cover the meat and vegetables to keep them from drying out.
2.  Return the broth to the casserole; you should have about 4 cups. Boil the broth over high heat until reduced by half, about 8 minutes. Add the heavy cream and simmer over moderately low heat until reduced by a third, about 6 minutes.
3.  In a small bowl, blend the butter and flour to form a paste. Whisk 1/2 cup of the hot liquid into the paste until smooth, then whisk into the remaining liquid in the casserole. Simmer over moderate heat, whisking often, until the sauce is thickened and no floury taste remains, about 5 minutes. Add the veal and vegetables along with the lemon juice and cayenne and simmer over low heat until the meat is hot. Season the stew with salt and pepper. Stir in the chopped parsley and chives and serve.

The Indian Fair at The Pueblo Grande Museum