15 February 2008

Spring is in the air

For the past 3 days I have been fighting a bad cold and it seems I am not winning!
Despite this I still cooked a nice veal stew last night and it was enjoyed bay all.
This recipe is of my creation.

Veal stew with carrots
1 pound of veal stew meat diced
2 shallots
4 carrots
1 glass or so of dry white wine
1 tomato
salt, pepper, thyme, rosemary, parsley

Slightly brown the veal dices in a non stick frying pan over high heat, then place the veal pieces in a pot (ie. cast iron pot) over medium heat (until it boils then reduce to a simmer).
Deglaze your frying pan with the white wine and pour it over the veal pieces
Peal and thinly slice the shallots and place in pot
Peal and slice the carrots and place in pot
Clean and cut tomato and place in pot
Season with salt, pepper and herbs to taste, add a glass of water
Close pot and let simmer for an hour or so (veal being a tender meat by nature the cooking time can be reduced compared with beef).
Before serving if sauce is too liquidy dissolve a couple of spoons of corn starch in 2 table spoon of cold water and pour the mix in the sauce and boil for 3 or 4 mn.

Serve with steamed fingerling potatoes or broiled fennel bulb (this recipe will be for another day).

Bon appétit

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