LAMB TAGINE with DRIED PLUMS a Tagine Is a Slow

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LAMB TAGINE with DRIED PLUMS a Tagine Is a Slow

BLANQUETTE DE VEAU Blanquette is the French term for a ragout of white meat cooked in white stock with lots of aromatics. The sauce is made by thickening the stock and finishing with cream. Blanquette has a very important place in historical cuisine and became a classic of the bourgeois. INGREDIENTS: DIRECTIONS: • 3 lb. boneless veal shoulder, cut into 1″ chunks Bring veal, bouquet garni, and 10 cups water to a boil in a 6-qt. saucepan • 1 bouquet garni (1 tsp. coriander seeds, 5 black over high heat; reduce heat to medium-low and cook for 30 minutes, peppercorns, 3 thyme sprigs, 2 whole cloves, 2 cloves garlic, occasionally skimming any impurities that rise to the surface. 1 bay leaf, and 1⁄4 bunch parsley stems, wrapped in cheesecloth, tied with kitchen twine) Add onions, carrots, and fennel and cook for 30 minutes. Add mushrooms • 10 oz. pearl onions, peeled and celery, then cook until veal is very tender and vegetables are tender, • 16 baby carrots, peeled about 20 minutes. Using a slotted spoon, transfer veal and vegetables to a bowl; • 2 small bulbs fennel, each cut into 8 wedges cover and keep warm. • 10 oz. button mushrooms, quartered • 5 ribs celery, cut into 1″ pieces Pour cooking liquid through a fine strainer into a bowl; place 4 cups in a 2-qt. • 3 tbsp. unsalted butter saucepan. Bring to a boil, and reduce to 2 cups, about 30 minutes. • 2 1⁄2 tbsp. flour • 2 cups heavy cream Wipe 6-qt. saucepan clean and return to medium heat; add butter. Add flour • 1 tbsp. fresh lemon juice and cook, stirring, until smooth, about 2 minutes. Add reduced stock and cream, • Kosher salt, freshly ground white pepper, to taste and bring to a boil; cook until thickened and slightly reduced, about 15 minutes. • Cayenne, to taste • Cooked white rice, for serving Return veal and vegetables to sauce, and cook until warmed through, about 5 • 1⁄3 cup crème fraîche minutes. Stir in lemon juice, salt, pepper, and cayenne; divide among bowls • Parsley leaves, to garnish with rice. Drizzle with crème fraîche; garnish with parsley leaves. .

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