It's almost Christmas!! a light version of Veal Stew (Blanquette de Veau) is in order

Somehow, since my last post (was it really in June???), it's now almost Christmas! But that's ok! We've been pretty happily busy throughout this time - gotten in some traveling, lots of great food (Nantucket! Rome! NYC!!!!). Now it's time to look forward! To Christmas, of course, and then to the New Year, with a new emphasis on finding ways to keep improving the light, local, fresh approach to food that has me very slowly (too slowly) starting to lose a few pounds. But first!! Gotta use up the veal! It was meant for gravy (ha! fat chance!). I saw the large pieces as a cheaper way to create stew meat, so I've created my own cubes, which are simmering right now in about 2 quarts (8 cups) of veal stock, with:

Bouquet garni (parsley, thyme, bay leaf)

Peppercorns ( 5 or 6 )

A clove-studded onion

Salt and Pepper

One big carrot, sliced into three (3) large pieces

A large celery rib, also cut in three pieces (3)

Pearl onions - 20 or so (or a box or bag of frozen pearl onions)

Button mushrooms (optional)

1/4 cup of lemon juice, and a tsp of lemon zest

Light version: 1/3 cup Light sour cream (for adding at the end)

Classic version: 1/3 to 1/2 cup heavy cream - added just prior to serving

Fresh chopped parsley for garnish

With most stews, and definitely for a beef stew, you want to brown the meat first. This is the only stew I can think of where you don't brown the meat and then add the liquid. The flavor of veal is subtle, and much of it is quite lean (it's a young cow), so overcooking stew meat on high heat will toughen it. Simmering the cubes (which should have some sinew - it adds the flavor, and melts as the meat stews) in its own self-created juice is the way to go here.

Step 1) Salt and pepper the meat, toss it into the pan with a clove studded onion, and add the boquet garni. Bring the meat to a boil, then turn it down to a solid simmer. Skim any scum that floats to the top of the pot as it simmers Leave the pot on a simmer for aboutr45 minutes

Step 2) (Actually optional) At this point, you can remove the meat to a bowl (keep the bouquet garni and the onion), and strain the broth (cheesecloth gives a super clear broth and is the classic way to go, but a simple strainer is fine. And you don't have to do this step at all if you're ok with fine bits meat and herbs in the broth - your choice!.)

Step 3) Return the veal to the pot, and add the carrot and celery. Continue simmering the veal for about an hour, or until the meat is really tender (it should pretty much melt in your mouth).

Step 4) Remove meat and, vegatables, bouquet garni to a bowl, cover to keep warm. Turn up heat on the pot, and reduce liquid to about 2 cups.

Step 5) While the liquid is reducing, saute pearl onions in a tablespoon of oil or butter (or in combination). Small button mushrooms can also be sauteed with the onions. These will be added to the pot prior to serving. Turn off once onions and mushrooms are tender.

Step 6) Once liquid is reduced to about 2 cups, put stew on very low simmer. Combine a tablespoon each of flour and butter into in a heat resistant bowl. Add a ladleful of the broth to the butter/flour combination and whisk vigorously to avoid lumps - then add this mixture back into the larger pot and continue whisking, so that the flour is completely cooked and incorporated into the sauce.

Step 7) Return veal to the stew pot and make sure it's sufficiently hot to serve (don't boil it, though - keep track of the heat). Add the onions and mushrooms, if you're using them, as well as a handful of chopped parsley, and a tablespoon or two of fresh squeezed lemon juice (preferable to the bottled stuff). Taste and adjust seasoning as necessary.

Serve with rice, french bread, and a solid wine. My preference would be a red, but not one so heavy it overpowers the veal. A good white (maybe Pouilly Fume, or a good Napa chardonnay), would also be great with this.

Thanks to Didie Beltrami for showing me the way!! Wish you were still here, Didie, to enjoy it with us!!