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Photos, Recipes & CookTales For Those Who Enjoy Cooking

Monthly Archives: January 2013

Blanquette de Veau

RECIPE Blanquette de Veau A L’Antcienne
(Veal Stew with Onions and Mushrooms)

A CookTale

Last evening we hosted and enjoyed a dinner party with good friends and, I immodestly add, good food. The special Veal dish was a surprise for our French friend Jean-Michel who literally lit up when he was told of the main course. It was served with Buttered Noodles and a side of roasted Cauliflower florets. A 1990 Medoc accompanied the dinner. I believe it’s safe to say that the evening went well and was well received.

Serves 6


3 lb. Veal Stew Meat cut into 2 oz, 2-inch pieces
5 to 6 C canned Chicken Broth
1 large Onion, studded with 1 Clove
1 large Carrot, peeled and quartered
1 medium Herb bouquet (8 Parsley Stems,
1/2 Bay Leaf, 1/2 tsp Thyme and 2 Celery Stalks tied in cheesecloth)

1. Place Veal if a casserole and cover with cold water by 2 inches. Bring to the simmer and simmer 2 minutes. Drain the veal and wash it rapidly under cold water to remove all traces of scum. Wash out casserole and return meat to it.

2. Pour Broth to cover the Veal by 1/2 inch. Bring slowly to the simmer, and skim as
necessary for several minutes. Add the Vegetables and Herb Bouquet. Taste for seasoning and salt lightly if necessary. Cover partially and simmer very slowly for 2 hours, or until Veal is tender when pierced with a fork.

3. When the Veal is tender, pour the contents of the casserole into a colander set over a bowl. Reserve stock. Rinse out the casserole and return meat to it, removing any loose bones.

18-24 peeled White Onions (or frozen Birds Eye Pearl Onions)
1/2 C Stock dipped from the simmering Veal casserole
1/4 tsp Salt
1 TB Butter

While the Blanquette is simmering, prepare the Onions. Pierce a cross in the root ends and simmer for 30 to 40 minutes in a small covered saucepan with the Veal Stock, Salt and Butter. Arrange the cooked Onions over the Meat.

4 TB Butter
3 TB Flour
3-1/4 C of Veal cooking Stock
24 small Mushroom caps
Salt and white Pepper
1 TB Lemon Juice
2 TB heavy Cream or Stock

1. In a large saucepan, melt the Butter, add the Flour, and stir over low heat until they foam together for 2 minutes.

2. Off heat, pour in the Veal Stock, beating vigorously with a wire whip. Bring the Sauce to the boil, stirring. Simmer for 20 minutes, frequently skimming off the film which rises to the surface.

3. Fold in the Mushrooms and simmer for 10 minutes more, skimming. Taste the Sauce very carefully for seasoning, adding Salt, Pepper and Lemon Juice to taste.

4. Pour the Sauce and Mushrooms over the Veal and Onions. Film the top of the Sauce with 2 spoonfuls of Cream or Stock to prevent a skin from forming. Set aside, partially covered. The dish may be done ahead to this point.

3 Egg Yolks at room temperature
1/2 C Heavy Cream

1. About 10-15 minutes before serving, reheat slowly to the simmer, basing the Veal with the Sauce. Cover and simmer for 5 minutes. Remove from heat.

2. Blend the Egg Yolks and Cream in a bowl with a wire whisk. Beat in by spoonfuls 1 C of the hot Sauce. Then pour the mixture into the casserole, tilting it and basting the Veal and Vegetables to blend the rest of the Sauce with the Egg Yolk mixture.

3. Set over moderate heat, gently shaking the casserole until Sauce has thickened lightly, but do not let it come to the simmer. Serve with buttered Noodles, Rice or Potatoes.


RECIPE Bacon-Wrapped Meat Loaf with Brown
Sugar-Ketchup Glaze

Serves Many

A CookTale

Rather than going into poetic raptures about how I discovered this wonderful recipe, I’m simply going to transfer it directly from the Cook’s Illustrated recipe originally published years ago. It has served us well for as long as I can recall. Try it, you’ll like it!

INGREDIENTS Brown Sugar-Ketchup Glaze

1/2 C Ketchup or Chili Sauce
4 TB Brown Sugar
4 tsp Cider Vinegar or White Vinegar


2 tsp Vegetable Oil
1 medium Onion, chopped medium dice
2 medium Garlic Cloves, minced
2 large Eggs
1/2 tsp dried Thyme
1 tsp Salt
1/2 tsp ground Black Pepper
2 tsp Dijon Mustard
2 tsp Worcestershire Sauce
1/4 teaspoon Hot Pepper Sauce
1/2 C whole Milk or plain Yogurt
1 lb ground Beef Chuck
1/2 lb ground Pork
1/2 lb ground Veal
2/3 C Saltine crackers, crushed (about 16), or quick oatmeal, or 1-1/3 cups fresh bread crumbs
1/3 C minced fresh Parsley Leaves
6-8 ounces bacon, thin sliced (8 to 12 slices, depending on loaf shape)

1. For the glaze: mix all ingredients in small saucepan, set aside.

2. For the Meat Loaf: Heat oven to 350 degrees. Heat oil in medium skillet. Add Onion and Garlic; saute until softened, about 5 minutes. Set aside to cool while preparing remaining ingredients.

3. Mix Eggs with Thyme, Salt, Pepper, Mustard, Worcestershire Sauce, Pepper Sauce, and Milk or Yogurt. Add Egg mixture to Meat in large bowl along with Crackers, Parsley, and cooked Onion and Garlic; mix with fork until evenly blended and Meat mixture does not stick to bowl. (If mixture sticks, add additional Milk or Yogurt, a couple tablespoons at a time until mix no longer sticks.)

4. Turn Meat mixture onto work surface. With wet hands, pat mixture into approximately 9-by-5-inch loaf shape. Place on foil-lined (for easy cleanup) shallow baking pan. Brush with half the Glaze, then arrange Bacon slices, crosswise, over the Loaf, overlapping slightly and tucking only Bacon tip ends under loaf.

5. Bake Loaf until Bacon is crisp and Loaf registers 160 degrees, about 1 hour. Cool at least 20 minutes. Simmer remaining Glaze over medium heat until thickened slightly. Slice Meat Loaf and serve, passing extra Glaze separately.

Chicken Sausage & PeppersRECIPE Chicken, Sausage & Peppers
Adapted from The Tucci Cookbook
Serves 2 Generously
A CookTale
This is a new and a very good family Italian cookbook written by Stanley Tucci, best known as a Hollywood and Broadway actor. His co-writer is Gianni Scappin, co-owner and head chef of Woodstock’s now famous Cucina Restaurant. Simple yet full of tasty ingredients and most satisfying on a cold Winter evening.INGREDIENTS1/3 C of Peanut Oil
3 Chicken Thighs (cut in half)
2 Sweet or hot Sausages (cut into 1/2″ slices)
1 large Onion (cut into quarters)
5 Garlic Cloves (cut in half)
1 or 2 Idaho Potatoes (cut into 1″ dice)
1 large Red Bell Pepper (cut into 1″ dice)
3 Rosemary sprigs
Kosher Salt & Black Pepper
Pinch of Red Pepper Flakes


1 Heat the oven to 425 degrees F. Heat a large skillet & add the Peanut Oil. Add the Chicken, skin side down, season with Salt & Pepper & brown well on one side for about 5 minutes; turn & brown lightly on the other side for 3 minutes. Set aside in a large bowl.

2. Add the Sausage, Onion, Bell Pepper & Garlic to the skillet. Cook, stirring frequently, until the Sausage is lightly browned. Transfer to the bowl.

3. Add the Potatoes, Rosemary & Red Pepper Flakes. Cook for a few minutes to begin to brown the Potatoes. Return the contents of the bowl to the skillet & toss together.

4. Transfer to a baking pan & oven bake for about 20
minutes. Do not overcook the Thighs, remove them after 10 minutes if necessary. Cover them with foil to keep warm.

5. Remove the pan from the oven, return the Thighs to the pan & gently toss it all together.

6. Ready to plate and serve.