Yesterday the Breville pressure cooker I ordered on
Monday arrived.
Decided to give it a trial run makng
an old favourite.
Veal Blanquette.
Veal Blanquette.
I've been trying to talk myself into buying
a pressure cooker for the last couple of years.
I think my hesitation came from knowing
that I wasn't interested in using it on a daily basic.
And I wasn't interested in looking for recipes
especially designed for a pressure cooker.
What I wanted was to be able to cook my favourite
meals more quickly, especially on a work day.
Since both Moe and I are usually up very early,
usually between 3:00 and 4:00 AM,
I decided that on work days
usually between 3:00 and 4:00 AM,
I decided that on work days
maybe a pressure cooker would come in handy.
I could cook dinner in the morning and
Moe could have it for breakfast,
Moe could have it for breakfast,
or
dinner would be easy to put together when I got home.
I read all the reviews on both the popular Instant Pot and the
Breville.
I'm a fan of Breville small appliances and have a few of them.
So that, plus the Breville does inch out the Instant Pot in
many of the reviews that I read, was the deciding factor on buying
the Breville Fast Slow Pro Multi Cooker.
Veal Blanquette
Basic Outline for Recipe
1 1/2 pounds stewing veal
Chicken stock. Enough to cover meat.
20 small pearl onions peeled
bouquet garni. (sprigs of parsley, thyme
and 1 to 2 garlic cloves)
Salt, Pepper
white wine or fresh lemon juice (Optional)
Mushrooms
Flour and Butter for Roux
Cooking liquid from meat
heavy cream
fresh thyme
fresh parsley
Adapted for Pressure cooker.
Cover veal with chicken stock and bring to a simmer. Skim froth (sounds better than scum).
Add the Bouquet garni, pearl onions, white wine or lemon juice if using. Programme pressure cooker.
While the meat is cooking (only took 20 minutes once the PC came up to pressure), cook the mushrooms.
Heat a skillet, add a little oil and butter and saute sliced mushrooms. Remove from pan. Wipe clean. Make the roux.
Once the meat is finished cooking, use some or all of the cooking broth to make the sauce. Add to the roux, stir until
sauce has thickened. Add heavy cream and fresh thyme. Season with salt and pepper to taste. Cover and simmer on low to
meld the flavours. Stir in the meat/onions. Sprinkle with fresh chopped parsley and serve over noodles/rice or mashed potatoes.
nice post
ReplyDeleteI am always searching for veal short ribs, the cut used in France for blanquette. Used to be able to find it where old Jews and old Italians lived, sigh, younger people don't eat fatty cuts like that, if they eat veal at all. And I agree with you, best way to make it is in a pressure cooker, which was my first major cooking equipment purchase when I started living in Paris and cooking on a hot plate--learned to cook a nice rare French roast beef in that thing, learned to cook all the French "bourgeois" standards from the booklet that came with it!! Ovens were luxury appliances back when I first got to Paris in 1973...
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