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Thyme for Cooking, the Blog

Caramelized Onion Crespèu Blanquette de Veau Herbed Basmati Rice rice is traditional with this dish

Cooking time:  10 minutes prep, 2 1/2 hours cooking Cooking schedule: see below for "menu" instructions

Caramelized Onion Crespèu                                            Time: 30 minutes

1 large onion or 2 small
2 cloves garlic
2 tbs chicken stock
1/4 cup olives, sliced, Kalamata are best
a few whole olives for garnish
4 eggs
1 tsp thyme
1 tbs olive oil
1 tbs olive oil, the good stuff

Thinly slice onions and mince garlic.  Heat oil in medium nonstick skillet.  Add onions and garlic and sauté over medium-low heat until onions are tender and starting to turn golden.  Add chicken stock and cover.  Continue to cook for another 20 minutes, until very soft.  Remove cover and cook off any liquid, if necessary.  Slice olives.  In medium bowl whisk eggs and thyme.  When most of the liquid is gone from the onions spread them out nicely in the pan and pour in the eggs.  Turn heat up to medium.  Do not stir.  Sprinkle the olives on top.  When eggs are cooked through put a plate (or tray) on top of the skillet.  Grabbing the plate and skillet together (with hot pads) flip them over so that the crespèu is on the plate.  Very good!  Now slide it back into the pan to brown the other side, another 1 - 2 minutes.   When done, flip it over again so that the olives are on top, cut into wedges.  Drizzle with the good olive oil and serve, 2 wedges each, garnished with whole olives.

Note:  Since writing this I discovered an easier way to turn the crespèu:  Slide it onto a plate.  Put another plate on top and turn it over.  Slide it back into the pan.  This eliminates having to handle the hot skillet. 

Blanquette de Veau                                                         Time: 2 3/4 hours

1 lb veal, suitable for braising shoulder you could substitute pork
1 onion
2 whole cloves
1 bouquet garni you can buy them pre-made
1 - 2 carrots
6 shallots
4 oz mushrooms
1 cup dry white wine
1 cup chicken stock plus water enough to cover meat in pan
1/4 cup chicken stock
2 tbs butter
1 tsp lemon juice
1 tbs cornstarch dissolved in
1 tbs chicken stock
pinch of nutmeg
1/2 cup creme fraiche, sour cream or plain yogurt

Cut meat into large chunks, 1 1/5 " (3.75 cm).  Cut the onion in half and stud with cloves.  Peel the carrots and cut in half the short way, then in half the long way.  Place meat, onion, carrots and bouquet garni in heavy saucepan or casserole.  Pour the white wine over and enough of the chicken stock to cover, add water if needed.  Bring to a boil over medium heat, cover, reduce heat and simmer, very gently, for 2 1/2 hours.  30 - 45 minutes before veal is done start the vegetables:  Peel the shallots.  Brush the mushrooms, remove stems.  Heat 1 tbs of the butter and the lemon juice in a medium nonstick skillet.  Add mushrooms and sauté until golden.  Remove and set aside.  Add remaining 1 tbs butter and whole shallots.  Sauté until shallots start to brown.  Add 1/4 cup chicken stock, reduce heat and cover.  Simmer for 20 minutes or until tender.  Remove cover and cook off most of the liquid.  Add mushrooms to pan, cover and turn off heat.  Remove veal and carrots from pot, place in flattish bowl or on a platter, cover and keep warm.  Strain cooking liquid, put it back into the pan and bring to a boil over medium-high heat.  Reduce to 1 cup (or so)  While reducing, arrange shallots and mushrooms around veal and carrots.  Turn heat under sauce to medium-low.  Dissolve cornstarch in stock and thicken sauce.  Remove from heat, add creme fraiche and nutmeg, stirring well.  Pour some sauce over meat and vegetables and pass the rest.

Basmati Rice with Herbs                  Time: 20 minutes or whatever your package says

1/2 cup Basmati rice
1 tsp butter
1/2 cup chicken stock
1/2 cup water
1/2 tsp thyme   I'm using the frozen ones in cubes from my freezer for all herbs
1/2 tsp parsley
1/2 tsp basil

Melt butter in small saucepan over medium heat.  Add rice and sauté, stirring for 2 - 3 minutes.  Add stock and herbs.  Cook rice for length of time on package.  When done, fluff with a fork and serve.

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Cooking Schedule: 2 3/4 before dinner Cut veal Peel onion and stud with cloves Peel and cut carrot Put veal, onion, carrot etc. in pan Cover with wine and stock and bring to a boil Cover, reduce heat and simmer - very gently Dinner time     45 minutes Assemble all food, utensils, serving dishes Thinly slice onion, mince garlic Start to sauté onion and garlic Clean mushrooms and shallots Start to sauté mushroom Add stock to onions, reduce heat and simmer Remove mushrooms and start to sauté shallots Sauté rice Slice olives

Add stock to rice, cover and simmer Mind the onions and shallots Whisk eggs Start to cook eggs Dissolve cornstarch in stock Add olives to eggs Check rice, if close, turn off and keep warm Turn eggs Uncover shallots, cook off Add mushrooms to shallots, cover and keep warm Turn egg again, slice, drizzle, garnish and serve Remove meat and carrots from pan Strain liquid, return to pan and reduce Arrange shallots and mushrooms around veal Thicken sauce Fluff rice Serve all and ...Enjoy!

 

 

 

 

 

 

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