“Herbaceous.” That’s how this week’s French Fridays with Dorie dish (“Green as spring” veal stew, p 262) was described by one of our guests last weekend who was treated to an “experimental” (as in, I’d never made 90% of the dishes we served!) dinner party. What’s that you say – you serve food at dinner parties that you haven’t made before? Why yes, all the time in fact. Even when, as was the case last weekend, one of those guests happens to be a professional chef. No pressure, right?
To be honest, I don’t eat veal that often – it’s not always easy to get your hands on – especially around Easter when our neighbourhood butcher looked at me like I was insane needing 3lb of stewing veal at short notice on the Thursday before Easter. I guess I haven’t bought veal for a long time and forgot to plan ahead as much as I should have. I ended up finding some lovely local stewing veal at the last minute – phew – dinner party disaster averted!
Dorie talked about lightly poaching the veal before you cook it in the broth to get rid of any “impurities”. Don’t skip this step – I tried to pan sear it quickly before adding it to the broth but it “boiled” anyway… I drained the pan and pan seared the meat after all the “impurities” had gone to get a little bit of browning, which worked. I can’t remember ever seeing that with veal before. This was pretty easy to put together – a bonus for a dinner party – I made most of it (apart from the sauce) the day before. I cooked mine in the oven at 350˚F for about an hour instead of simmering the day before the dinner, then then brought it to a gentle simmer slowly before I removed the veal and proceeded with the sauce. Wish I would have reduced the liquid down much more than I did – the sauce was pretty runny and didn’t really coat the meat much. I had been expecting it to turn out bright green as I saw in a post online (the sauce has arugula, spinach, parsley, tarragon and dill!) but mine was more of a mossy green. And not so easy to make it look pretty in a photo. Am not a huge fan of veal but I did enjoy a small serve of this. Herbaceous tasting and all
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