Veal blanquette has been on my list of recipes to publish on the blog for a long time. I had forgotten how delicious it was: an ultra-creamy sauce and exquisite…]]>
Veal stew
Veal blanquette has been on my list of recipes to publish on the blog for a long time. I had forgotten how delicious it was: an ultra-creamy sauce and exquisite flavors. To have very tender meat, it must be cooked for a certain time. So this recipe is quite long, but the preparation is very simple and very fast. You can absolutely make blanquette with any other meat: chicken, pork, beef, etc. In this case, you will have to adjust the cooking time until the meat is tender as desired. This is the secret of a successful blanquette: the meat can be eaten almost with a spoon, with pearl onions, carrots, mushrooms, all in a creamy sauce...
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Canelés from Bordeaux
Here is the recipe for canelés (yes there is only one N!) and everything you need to know to make them a perfect success! The recipe is a bit long to read but it is the result of many tests. All the difficulties I encountered have been resolved. Here is my recipe that I kept secret for a long time. But all my secrets are here!!Bordeaux canelés are, as their name suggests, from Bordeaux. And if they are made in fluted molds, it is because of their original name (canaules) and not the other way around as everyone thinks! The canaule was a kind of bread made with egg yolks, which fell into oblivion in the 19th century and was brought up to date in the early 20th century by a pastry chef who added rum and vanilla. Given the name of the pastry, he bakes it in a fluted mold. It was not until 1985 that the second “N” disappeared from the word canelé to become canelé!
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