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« I say tomatoes | Main | Water, water everywhere » Tuesday, January 16, 2007Blanquette de "faux"My sister was visiting from California last week and when I planned dinner on Saturday night, I had a blanquette in mind. Blanquette, for those who never dreamed of living in 19th century France, is a veal stew that stays white. In French, the word for veal is veau (and so you'll understand the little headline at the top, the word for fake is faux). Since veal is so hard to find, I decided to get a boneless turkey breast and cut it into pieces that looked like veal for stew. That worked very well. I put lots of onions and the turkey in a pot to cook in butter. I didn't want them to brown because I wanted to maintain the blanquette part of the dish. Well, here it is:
Not the least bit white! The onions started browning at the edges and then I stopped trying so hard as meat finished simmering in stock. But the dish was truly wonderful (recipe in an upcoming magazine). The side course is something I call "sweet potato slippers" -- halved potatoes broiled until they caramelize, then baked:
The veg was steamed broccoli florets. Then flourless chocolate cake for dessert. My mother joined us and we had a fine night. Posted by Sheryl Julian at 05:16 PM
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