Happy Friday! I’m not feeling like the words are going to flow easily today, so we’ll see how this goes…
For French Fridays with Dorie this week I am doing yet another double post. This week’s recipe was a green stew called Green-as-Spring Veal Stew, except I used beef. I also made a recipe from earlier this month, a simple cake called Visitandine.
Veal Beef Stew
Green-as-Spring Veal Stew was unlike anything I had made before. It calls for veal stew meat, but I used grass-fed beef chuck roast instead, which I cut into 2-inch cubes. The main reason I made the substitution is that I had the chuck roast in the freezer just waiting to be used. It sounds like several FFWD participants made substitutions for the veal – I can’t wait to see what the others used and how it turned out!
So, back to the recipe… First, the stew meat is boiled for just a minute or two, then drained and rinsed. This rids the meat of any impurities that might cloud the sauce – very clever! Next, the meat is simmered in broth with a variety of veggies and seasonings until it is tender. When the meat is done, it is removed from the broth, and the veggies and seasonings are discarded. Here’s where it gets interesting (and how it gets green): After the broth is reduced a bit, a bunch of fresh greens and herbs are added (arugula, spinach, dill, parsley, and tarragon). After cooking briefly the whole thing is pureed (minus the meat!). Whisk in some creme fraiche and squeeze in a bit of lemon juice, and the sauce done!
I liked this a lot! I was concerned that the flavor of the beef would be too bold for the sauce, but it was not at all. The sauce was fresh-tasting and delicious! I can imagine using it for many different meats, including chicken. It’s also a good way to sneak spinach and arugula to wary eaters!
If you are curious what other meats were used, check out the “LYL” on the FFWD site: LYL: green as spring veal stew.
I am always amazed at how many wonderful things can be made from just a few simple ingredients: eggs, flour, sugar, and butter. Visitandine is a perfect example. This simple cake is easy to make and easy to eat!
This cake is made with whipped egg whites, and the recipe is similar to Coconut Friands and Financiers. Because it is a simple, vanilla-flavored cake, it is very versatile and can be served many ways.
I made this for Easter dessert and served it with whipped cream and strawberries. Kind-of like an unlayered shortcake. While I enjoyed it served this way, I liked it even better the next day eaten out-of-hand as a snacking cake. I loved letting the simple flavors shine on their own.
If you are looking for a last-minute dessert made with ingredients you have on hand, give this delicious cake a try!
I guess the words flowed OK…maybe too well!
6 responses to “Green-as-Spring
VealBeef Stew + Visitandine”
I really enjoyed the sauce, so it’s great to see how many different meat options worked. I did it with pork tenderloin (successfully)! Now that it’s almost strawberry season, I’m so happy to see your visitandine and be reminded that it makes a great strawberry shortcake.
Love that you served your green-as-spring-meat-stew with long grained rice! Yumms! Your dessert cake looks FAB!
Your meal looks delicious. I am glad that both recipes worked out well for you.
I always like how the Doristas are able to make the recipes fit their needs (and likes).
I like the look of your cake with the berries and cream on top 🙂
I loved the cake, and yours look oh-so delicious! I shared mine just plain the next day too – and really liked it that way.
Your stew looks great. I’m just making mine now, but I’m excited to try it. It already smells terrific, but everyone’s success with the sauce has me inspired!
Wow, you had quite a week. Both your efforts, the stew and the cake, look delicious. I loved that cake, the Visitandine. And, you’re right, this cake is better the next day.