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Green as Spring Veal Stew and Baby Bok Choy en Papillote- French Fridays with Dorie

May 3, 2014 by Renee

Green As Spring Veal Stew-1

I don’t eat tuna, thon, atun, tonno or however you want to call tuna- unless I have to. I try to avoid it as much as possible and even have a separate can opener for those rare cans that are opened in my house.  I don’t understand why, when you order a salad abroad, that they must toss a can of tuna on top. All across Spain as I hiked the Camino and even in Italy, when I just wanted a nice bowl of greens, when I craved greens,  it would arrive topped with a can of tuna-much to my dismay,  as though the greens the needed something. They don’t. I would prefer them to be plain or with just a bit of a oil and vinegar and a dash of salt would have been sufficient, thank you.   So, I am skipping this week’s tuna rillettes for French Fridays with Dorie (duck rillettes, on the other hand, are a favorite!)  and since I actually made these recipes the weeks they were assigned but never had the time to post them, I thought this week, I’d play catch up.

I present Green As Spring Veal Stew:

Veal stew as green as Spring, who’d ever heard of such a thing?

Brown, and white I’ve enjoyed before, but green, that’s one I had never seen.

Herbs and leaves I mixed and blended, till my sauce was greener than green

My blender pulsed and pureed, and from the lid it did spray.

A Springier green I had never seen, it was bright,and vivid and oh, the veal was incredibly lean.

I poured the sauce onto my plate and took some pictures before I ate.

I picked up one piece with my spoon and took a bite and started to swoon,

I am keener than keen to eat veal that’s greener than Spring.

 

I was pleasantly surprised with this one.  While it doesn’t look so appetizing, (I find stews and sauces like this hard to photograph!) the sauce- a combination of mint, parsley, spinach and thyme was delightful and bright. It made for a terrific Spring dish. And veal, of course,  is quite apropos for Spring as well.  The sauce would be excellent over chicken or fish as well.  And a lighter version would taste great with grilled vegetables.

Vegetables in Parchment-1

Speaking of vegetables,  there was also Baby Bok Choy, Sugar Snaps and Garlic en Papillote.  A simple mixture with baby onions and orange zest, steamed in little pouches in the oven. A lovely and light side dish for any meal. I would definitely make both of these again, or at least the sauce from the veal, and vegetables in papillote happens quite a bit around here- it’s quick and easy! Which is what I need these days!

For details on creating these recipes, check out the FFWD site and see others who are also cooking the book-

You can also buy the book here:

greenspan

frenchfridayswithdorie16

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Filed Under: Eat, Kitchen Sink, French Fridays with Dorie, Meats Tagged With: Baby Bok Choy, FFWD, French Fridays with Dorie, Veal Stew

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Comments

  1. Teresa says

    May 3, 2014 at 10:07 pm

    Nice catch up. I love tuna, but I won’t eat veal, so in my case, it’s the stew that I skipped, at least until I get my hands on some venison. I loved the vegetables, too. En papilotte is a great method.

  2. EmilyC says

    May 4, 2014 at 10:25 pm

    Love the color of your green sauce! very earthy! Your veg-in-a-packages look wonderful!

  3. Betsy says

    May 5, 2014 at 2:53 pm

    I love your poem about the veal stew! That sauce was quite vibrant and tasty.

  4. Trevor says

    May 5, 2014 at 6:08 pm

    Your post is verse and I can’t tell you how much that appeals to me! Your sauce looks so rich! And green!

  5. Candy (Dulce) says

    May 6, 2014 at 4:40 pm

    Well done on the catch-up. I liked both of these preparations. Didn’t love the tuna rilettes as much, but then, I didn’t have a glass of wine to go with – I think it was a theme in the positive reviews… 🙂

  6. Cher says

    May 6, 2014 at 9:53 pm

    What a green week you had!

    The green sauce for the veal was very tasty – I would love to try it over some other foods in the future

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