Category Archives: veal

Dill Veal Stew with Peas and Carrots

Enjoy the early days of Spring with this bright stew using veal with dill, peas and carrots. It’s the perfect dish using early spring vegetables from your garden or market!

From by the bay, wishing you dill filled spring memories!

Maryann

blog veal carrot pea stew

Dill Veal Stew with Peas and Carrots

Adapted from Silver Palate
Serves 6
Ingredients:
12 tablespoons (1 ½ sticks) unsalted butter
3 pounds boneless veal shoulder or shank, in 1-inch cubes
½ cup unbleached all-purpose flour
1 scant teaspoon freshly grated nutmeg, plus additional to taste
1 ½ teaspoons salt, plus additional to taste
1 ½ teaspoons freshly ground black pepper, plus additional to taste
3 cups peeled carrots, sliced diagonally (1/8 thick)
3 cups coarsely chopped yellow onions
5 tablespoons finely chopped fresh dill
3 to 4 cups chicken stock
3/4 cup heavy cream or yogurt

optional: 2 cups frozen baby peas

Directions:
1. Preheat oven to 350 F
2. Melt 8 tablespoons (1 stick) of butter in a heavy oven-proof casserole over medium-low heat. Add the veal and cook, turning frequently, without browning.
3. Stir 3 tablespoons flour, the nutmeg, salt, and pepper together in a small bowl, and sprinkle over the veal. Continue to cook over low heat, stirring, for 5 minutes. The flour and veal should not brown.
4. Add the carrots, onions, 3 tablespoons of the dill, and enough stock just to cover the meat and vegetables. Raise the heat to medium, bring to a boil, cover, and bake in the oven for 1 ½ hours.
5. Remove the stew from the oven and pour it through a strainer placed over a bowl. Reserve the solids and liquid separately.
6. Return the casserole to medium heat and melt the remaining 4 tablespoons of butter in it. Sprinkle in the remaining 5 tablespoons flour and cook over low heat, whisking constantly, for 5 minutes.
7. Whisk the reserved cooking liquid slowly into the butter and flour mixture and bring to a simmer. Cook slowly, stirring constantly, for 5 minutes.
8. Whisk in the cream and the remaining 2 tablespoons dill, and season with salt, pepper, and nutmeg. Return the veal and vegetables plus the frozen baby peas to the casserole and simmer together to heat through, about 5 minutes. Transfer to a deep serving dish and serve at once.

My Favorite Blueberry Recipes

blog blueberries

Celebrate Summer with some of the best blueberry recipes!!

From by the bay , wishing you blue food memories!

Maryann

blog merlot blueberry sauce

Blueberry Merlot Sauce with Vanilla Gelato

2 cups fresh blueberries
1 cup Merlot
½ cup light brown sugar
1 tablespoon cornstarch
½ teaspoon vanilla

Directions

Combine all ingredients in a medium sauce pan. Simmer for 20 minutes stirring occasionally. Cool and place in a container. Keep in refrigerator until ready to use.
Serve as a topping to vanilla gelato.

blog sweet corn ice cream

Sweet Corn and Blueberry Ice Cream

Makes about 1 quart

Ingredients

  • 4 ears fresh young corn, shucked
  • 2 1/2 cups whole milk
  • 1 cup heavy cream
  • 3/4 cup sugar
  • 1 1/2 teaspoons xanthan gum
  • 1 cup whole fresh blueberries
  • 1/4 cup sugar

Directions

Cut kernels off each ear of corn and place into a large saucepan. Break cobs into pieces and also add to pan. Add to the pan the milk, cream , 3/4 cup sugar and xanthan gum. Place on medium heat , bring mixture to a low boil for 5 to 10 minutes until mixture is thicken slightly and sugar is dissolved. Remove from heat, remove cobs. Using an immersion blender, puree kernels. ( You can also use a blender to liquidfy but the immersion blender is quickest and easier clean up). Let corn mixture infuse for about an hour and then pass the mixture through a fine sieve into a bowl. When straining make sure you are using the back of a spoon to push the liquid through. Also scrap the liquid from the bottom of the strainer in the bowl. Place bowl in the refrigerator to chill for 2 to 3 hours. In the meantime, to a small sauce pan add blueberries and 1/4 cup sugar in a small saucepan . Place on medium heat until the blueberries start to pop and mixture thickens. Set aside to cool. Make the sweet corn mixer in an ice cream maker according to directions. Right when the ice cream is ready slowly pour the blueberry sauce into the ice cream to swirl one or two times. Pour into a freezer safe container and store in freezer until ready to serve.

 

blog blueberry boybait

 

Blueberry Boy Bait
From Smitten Kitchen , which adapted it from  the Cook’s Illustrated version, which was adapted from the original

 

Serves 12, generously

2 cups (250 grams) plus 1 teaspoon all-purpose flour
1 tablespoon baking powder
1 teaspoon table salt
16 tablespoons unsalted butter (2 sticks, 8 ounces or 225 grams), softened
3/4 cup (145 grams) packed light brown sugar
1/2 cup (100 grams) granulated sugar
3 large eggs
1 cup (235 ml) whole milk (though buttermilk, which was all I had on hand, worked just great)
1/2 cup (about 85 grams) blueberries, fresh or frozen (if frozen, do not defrost first as it tends to muddle in the batter)

Topping
1/2 cup (about 85 grams) blueberries, fresh or frozen (do not defrost)
1/4 cup (50 grams) granulated sugar
1/2 teaspoon ground cinnamon

For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 13 by 9-inch baking pan.

Whisk two cups flour, baking powder, and salt together in medium bowl. With electric mixer, beat butter and sugars on medium-high speed until fluffy, about two minutes. Add eggs, one at a time, beating until just incorporated and scraping down bowl. Reduce speed to medium and beat in one-third of flour mixture until incorporated; beat in half of milk. Beat in half of remaining flour mixture, then remaining milk, and finally remaining flour mixture. Toss blueberries with remaining one teaspoon flour. Using rubber spatula, gently fold in blueberries. Spread batter into prepared pan.

For the topping:
Scatter blueberries over top of batter. Stir sugar and cinnamon together in small bowl and sprinkle over batter. Bake until toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Cool in pan 20 minutes, then turn out and place on serving platter (topping side up). Serve warm or at room temperature. (Cake can be stored in airtight container at room temperature up to 3 days.)

blog blue muffins

Buttermilk Blueberry Muffins

Makes 12 muffins

1 1/2 cups all purpose flour

1/4 cup white sugar

1/4 teaspoon salt

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon lemon zest

4 tablespoons melted butter

3/4 cup buttermilk

1 egg

3/4 cup fresh blueberries

Directions

Preheat oven to 400 F. Take a 12 muffin pan and line with paper baking cups. Put  tin to the side. In a bowl combine flour, sugar, salt, baking powder, baking soda and lemon zest. Add melted butter and stir. Add the egg to the buttermilk , mix and pour into the flour mixture and combine.Add blueberries and then fill each muffin liner about 3/4 filled. Place tin on baking sheet and bake  on the center rack for 20 to 25 minutes until cake tester comes out clean. Cool 5 minutes then remove muffins to wire rack to cool. Serve warm or room temperature.

 

blog blueberry veal

Pan Fried Veal with Spinach, Blueberries and Hazelnuts

Serves 4

1 1/2 pounds veal scallopini

4 tablespoons olive oil

2 tablespoons balsamic vinegar

1/2 cup chicken broth

4 tablespoons unsalted butter

2 tablespoons  whole hazelnuts

2 tablespoons Panko bread crumbs

2 teaspoons fine sea salt

1/2 teaspoon fresh ground black pepper

1 garlic clove, chopped

1/4 teaspoon red chili flakes

2 tablespoons fresh blueberries

1 pound steamed fresh spinach

Directions

Toast hazelnuts and breadcrumbs on a baking sheet in a 400F oven for 2-3 minutes. Take toasted nuts and bread crumbs along with garlic, 1 teaspoon salt and red chili  flakes and process into coarse crumbs. Place in a bowl and add 2 tablespoons olive oil, mix and place to the side.  Flatten each scallopini between plastic wrap with a rolling pin until even. Coat veal with oil and season with salt and pepper. Heat a medium frying pan and saute veal 2 minutes per side until browned. Place on a platter and cover with foil. In the same frying pan add the stock , balsamic vinegar and bring to boil and reduce for 2 minutes. Whisk butter in pieces into the sauce. Remove from heat and add blueberries. Divide spinach  between four plates with veal on top. Spoon sauce on top of veal. Sprinkle top of veal with the hazelnut mixture and serve immediately,

Veal Blanquette with Tender Vegetables

blog veal blanquette

I officially have Spring Fever!  Outdoors the days are becoming longer and lighter, the weather is warmer, my spring bulbs are all sprouting and the pansies are planted .  Indoors, I have tucked away my winter pillows and throws and have brought out my brighter ones in happy colors and lighter weight fabric, I have filled a bowl with bright citrus fruit and have shopped the product aisle looking for all those wonderful spring vegetables that start to appear this time of year. My latest trip “down the aisle” turned up the following: fresh english peas, baby carrots, sugar snap peas, red baby pearl onions and asparagus. I used all of these vegetables in this wonderful veal blanquette recipe. It’s become one of my spring traditions to make veal blanquette. Veal blanquette is a french dish in  which the veal meat is stewed in broth , the veal and the butter is never browned. It’s a perfect dish to welcome Spring!

From by the bay , wishing happy spring food memories!
Maryann
blog veg
Veal Blanquette with Tender Vegetables
Serves 6
To make blanquette:
Ingredients:
3 pounds veal, cut into 1 inch cubes
6 cups chicken stock
3 sprigs tarragon, plus 3 tablespoons chopped
2 bay leaves
12 tablespoons butter
3 tablespoons flour
1/2 cup heavy cream
1.5 ounce store bought veal demi glace
juice and zest of one lemon
sea salt and pepper to taste
3 tablespoons chopped chives
Assortment blanched vegetables
Directions:
Melt 8 tablespoons butter in heavy bottomed casserole on medium heat. Saute the veal one minute per side, cooking the veal from pink to white without browning. Add to the casserole the stock, 3 springs of tarragon and bay leaves. Bring to a boil, reduce heat and simmer for 1 1/2 hours, until veal is fork tender. While the veal is cooking blanche your vegetables . Once the veal is cooked, remove veal into a bowl and strain broth in a another bowl. Place the empty casserole back on to medium heat and melt the remaining butter, once melted add the flour and cook for 2 minutes stirring, Whisk in the broth along with the veal demi glace and cook until thickened. Stir in the cream, lemon zest and juice, salt and pepper to taste. Ina big bowl or platter top veal with sauce and mix. Toss the vegetables over the veal, sprinkle with chopped chives and tarragon and serve immediately. This can be served as is or with small new boiled potatoes.
Blanche Vegetables:
Ingredients:
1 cup fresh english peas, shelled or frozen baby peas
12 baby carrots, whole and peeled, with green tops cut off
12 pencil thin asparagus, woody bottoms cut off
24 sugar snap peas
16 red or white baby pearl onions

Directions:
Bring a large pot of water to boil, Have a large bowl of ice water ready and a strainer to remove vegetables from boiling water. You will cook each vegetable separately in the same pot of boiling water and use the strainer to remove and place into the ice bath. The peas  and sugar snap peas will take 1 to 2 minutes, the asparagus and baby carrots will take 3-4 minutes depending on size. You are looking for the vegetables to be slightly tender, yet bright in color. Lastly, boil the pearl onions, then strain and rinse with cool water. Let the onions cool off , then pop them out of their skins. Strain vegetables out of the water and keep in a bowl to the side until ready to add to the blanquette.

Pan Fried Veal with Spinach, Blueberries and Hazelnuts

blog blueberry veal



Pan Fried Veal with Spinach, Blueberries and Hazelnuts

Serves 4


1 1/2 pounds veal scallopini

4 tablespoons olive oil

2 tablespoons balsamic vinegar

1/2 cup chicken broth

4 tablespoons unsalted butter

2 tablespoons  whole hazelnuts

2 tablespoons Panko bread crumbs

2 teaspoons fine sea salt

1/2 teaspoon fresh ground black pepper

1 garlic clove, chopped

1/4 teaspoon red chili flakes

2 tablespoons fresh blueberries

1 pound steamed fresh spinach


Directions

Toast hazelnuts and breadcrumbs on a baking sheet in a 400F oven for 2-3 minutes. Take toasted nuts and bread crumbs along with garlic, 1 teaspoon salt and red chili  flakes and process into coarse crumbs. Place in a bowl and add 2 tablespoons olive oil, mix and place to the side.  Flatten each scallopini between plastic wrap with a rolling pin until even. Coat veal with oil and season with salt and pepper. Heat a medium frying pan and saute veal 2 minutes per side until browned. Place on a platter and cover with foil. In the same frying pan add the stock , balsamic vinegar and bring to boil and reduce for 2 minutes. Whisk butter in pieces into the sauce. Remove from heat and add blueberries. Divide spinach  between four plates with veal on top. Spoon sauce on top of veal. Sprinkle top of veal with the hazelnut mixture and serve immediately,