on April 21, 2014
in problems and questions
It must be Spring. We’re going green this week. Leave your comments, questions, concerns, tip, all you got……. here
This post was written by MARY who has written 112 posts on French Fridays with Dorie.
Comments on Facebook before I got this Link up:
Diane – I made the Green as Spring Veal Stew and I recommend adding the broth slowly into the creme fraiches instead of the other way around. This way you can stop when you get to a thickness you like. PS: I made a non cream version with corn starch and we actually liked it better.
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Mardi Michels Oooh interesting – I can’t wait to read about the corn starch version. I used thick sour cream and it was good but I definitely think I needed to reduce the stock down much more than I did. Mine was not quite thick enough and I did wonder about adding some corn starch…
5 hrs · Like · 1
Diane Balch I just split the stock/greens in half. Half I put 2 tablespoons of corn starch (started with one) and whisked it until it thickened on medium high heat. We liked it better than the cream version.
4 hrs · Edited · Like
Mardi Michels Great idea Diane Balch ! (for next time!)
Haha – I notice Mary didn’t include the comments in another thread about the look of the dish. ;)
I was expecting bright green as I saw in a post online but mine was more of a mossy green. And not so easy to make it look pretty in a photo.
It was absolutely delicious, I have to say that. Don’t skip the step of gently poaching the veal – I tried to skip it and pan sear quickly before adding to broth but it “boiled” anyway.. I drained the pan and pan seared after all the “impurities” had gone to get a little bit of browning.
I cooked mine in the oven at 350˚F for about an hour and it was perfect. I made it up to this point the day before I needed it then brought it to a gentle simmer slowly before I added the sauce. Wish I would have reduced this down much more than I did – the sauce was pretty runny and didn’t really coat the meat much.
Am not a big fan of veal but enjoyed a small serve of this. I served it to a professional chef who pronounced it “herbaceous” :0
Yes it was green, very green.
Even bigger news – Mardi, are you now on facebook???? Am I the last holdout.
Yes, Cher. Which makes you the smartest.
I’m only on FB because the Food Revolution Ambassador communication all takes place there. I pop in to the FFWD group from time to time. I am RARELY on though and plan to keep it that way. Hold out Cher…
Didn’t see the thread about the “look” of the dish. Darn.
I am thinking of trying beef instead of veal because I have some in the freezer waiting to be used, but I am worried about how it will taste with the sauce. Any thoughts?
I used beef as I couldn’t get veal and it worked just fine. It was tender.
What kind of veal did you use? I’m thinking a veal roast, but my markets usually don’t carry them and I have to special order
I used “stewing veal”.
I don’t normally eat veal, so I made it with pork tenderloin. Worked out well.
That sounds like a great idea Betsy…
Christy, I went to Whole Foods today and wasn’t too keen on veal – ya know, the torture ordeal with the young calves. Anyway, my new best friend, the butcher, told me I would get almost, pretty much, just the same result with lamb. So he sent me home with lamb. I am making it tomorrow.
I have the same misgivings, Mary. I usually use lamb or venison in place of veal.
Sounds like a plan although lamb was in short supply (Easter!) when I was shopping for this!
Picture of Green as spring:
Scroll down to bottom of page:
Made it this evening and had it for supper ie 10pm…. be careful of the amount for the tarragon (I used french tarragon from my hanging garden), and the lemon juice is very important, truly helps the flavor. I used lamb.
ps: a mossy green, not neon!
My first French Friday post on the new site!
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