I am pretty particular about staying in order with my cookbooks and not skipping or make an recipe out of order. But the next recipe in the next cookbook in line has required I skip ahead. Not only did I have order some ingredients online but also the recipe takes several weeks to cure. So more about that recipe in the coming weeks…but for now skipping ahead onto the next cookbook…
The recipe tagged was for Roast Veal, Pure and Simple. I needed to get a veal roast which I was kind of nervous about being able to find. I ended up getting it at La Stella on Erie Street, which is a cutie pie Italian Grocery store. I heated some olive oil in my dutch oven over high heat and then added the roast.
I let the roast sear on all sides for several minutes. Then I added shallots, garlic, white wine, a thyme sprig and a bundle of herbs (or bouquet garni). Bouquet garni is used frequently in soups and stews to add flavor but not be eaten. The herbs are tied and typically contain parsley, rosemary and bay leaves. I made my bouquet garni with a collection of herbs in my garden.
The dutch oven was covered and went into a 400 degree oven for 30 minutes. Then potatoes and turnips were added.
The dutch oven was covered again and placed back in the oven for another 30 minutes. After that the veal was removed and let rest for 15 minutes before slicing. The potatoes and turnips were removed and plated and the dutch oven with remaining juices was placed on the stove over medium high heat and butter was stirred into it to form a gravy.
The gravy was seasoned and placed in a dish for serving.
And served with the veal and vegetables.
The Verdict: Kind of boring!!! The veal was cooked further than I would have preferred. So I won’t be making this one again. Maybe French food isn’t my thing!