BLANQUETTE DE VEAU RECIPE - NYT COOKING
A bourgeois veal stew in cream sauce from Burgundy. This straightforward blanquette recipe comes from the ''Balthazar Cookbook."
Provided by Florence Fabricant
Total Time 2 hours 30 minutes
Yield 6 servings
Number Of Ingredients 15
Steps:
- In a 4-quart casserole place stock, veal, onion, celery, leeks, garlic, 1 cup mushrooms, thyme and parsley sprigs, and salt and pepper. Bring to a boil, then simmer for 1 1/2 hours, skimming frequently.
- Boil pearl onions for 5 minutes. Drain. Heat oil in a large skillet. Add remaining mushrooms and cook until tender. Toss in onions. Set aside.
- When veal is tender, drain it. Reserve 3 cups stock, discarding vegetables and herbs. Wipe out casserole and melt butter in it. Whisk in flour, cook one minute. Whisk in stock, cook 5 minutes. Whisk in cream. Add veal, mushrooms and onions. Simmer 5 minutes and re-season. Serve, garnished with chopped parsley.
Nutrition Facts : @context http//schema.org, Calories 682, UnsaturatedFatContent 18 grams, CarbohydrateContent 28 grams, FatContent 39 grams, FiberContent 3 grams, ProteinContent 55 grams, SaturatedFatContent 17 grams, SodiumContent 1627 milligrams, SugarContent 10 grams, TransFatContent 0 grams
HOW TO MAKE DROP BISCUITS - THE PIONEER WOMAN
Drop biscuits are the biscuits for people who get a little nervous about tackling the regular roll-and-cut biscuits.
Provided by Joanne Ozug
Categories Christmas Thanksgiving baking breakfast main dish side dish
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 12 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 450ºF.In a food processor, pulse to combine flour, baking powder, sugar, and salt. Once those ingredients are combined, add cold butter cubes and pulse mixture about 10 times to break down butter into small pea-sized pieces.Add buttermilk, then pulse about 10 times until dough clumps together in one side of the food processor.Use a large 3-tablespoon cookie scoop to drop scoops of the biscuit mixture onto a baking sheet. You should have 12 scoops. Bake for 15 minutes in the lower third of the oven until golden brown. Enjoy!
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HOW TO MAKE DROP BISCUITS - THE PIONEER WOMAN
Drop biscuits are the biscuits for people who get a little nervous about tackling the regular roll-and-cut biscuits.
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- Preheat oven to 450ºF.In a food processor, pulse to combine flour, baking powder, sugar, and salt. Once those ingredients are combined, add cold butter cubes and pulse mixture about 10 times to break down butter into small pea-sized pieces.Add buttermilk, then pulse about 10 times until dough clumps together in one side of the food processor.Use a large 3-tablespoon cookie scoop to drop scoops of the biscuit mixture onto a baking sheet. You should have 12 scoops. Bake for 15 minutes in the lower third of the oven until golden brown. Enjoy!
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