Blanquette de Veau Recipe • Tasty Veal Stew in White Sauce! | Club Foody

 

Growing up in a French household in Québec, I obviously had many dishes made by my parents and family that came over from the old country. Most people would have never heard of them until Julia Child introduced them to North America’s Anglophones. Many recipes come to mind like Boeuf Bourguignon, Bouillabaisse, Cassoulet, Coq au Vin, Foie gras, Croque-monsieur, Gougères, Soupe à l’Oignon, and many more including this one… Blanquette de Veau!
 
What is it, you ask? Blanquette de Veau is a veal stew but not like any others. The term “blanquette” is a derivative of the word “white” which refers to the color of the sauce. It can be used with other white meats such as poultry, pork, rabbit, and so on but veal is the “stand up” choice of protein for this particular preparation as well as a culinary reference in French gastronomy.
 
To achieve a white sauce when using red meat, we have to boil it. That’s right! By boiling the meat quickly, it removes the dark color. Also during the cooking process, nothing is browned including the roux and the butter. Other light colored ingredients are added to the dish like pearl onions and mushrooms. However, I like to add carrots to the Blanquette de Veau. Although it’s not traditional, it gives another level to the dish. When seasoning, white pepper is used instead of black to keep the sauce white.
 
There’s a step I would like to mention. In the video, I show you a quick and easy way to peel pearl onions. After this step is done, we caramelize the onions in water, butter, sugar and wine. This term in French is called “glacé à blanc”. Technically, the mixture is covered with a parchment paper cut to the size of the saucepan with a small hole cut in the middle. The end results are beautiful, giving a nice shine to the onions.
 
This is exceptionally delicious! As you’ve figured out, it’s all about the sauce which is rich and packed with flavor! Back in the 18th century, it was very “bourgeois” to make Blanquette de Veau. The dish has evolved since then and is referred to as the oldest recipe of French cuisine.
 
This is a dish you want to make for the ones you truly love. Why? There are a lot of steps involved and it’s a lot of work. With Mother’s Day coming up this weekend, I wanted to bring a recipe that my mother enjoys a lot and Blanquette de Veau was my choice even though she does have a long list of “favorites”. She’s been enjoying it since she was a little girl when my grandmother was making it!
 
This Blanquette de Veau is an elegant dish perfect for special occasions including the Holidays. This classic “ragoût” is so aromatic and a great choice when you want to spoil a loved one.
Bon Appétit!
 
Here are several more French recipes for you to enjoy…
– Mille-Feuille
– Quiche Lorraine
– French Baguettes
– Coquilles St Jacques
– Gratin Dauphinois coming on April 14th, 2022
– Creamy French Eggs
– Salade Niçoise coming on January 4th, 2022
and for even more veal recipes, click on this link… Recipe Category • Beef

For ingredient amounts, directions and much more, visit https://clubfoody.com/cf-recipes/blanquette-de-veau/

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Mint Julep Recipe • A Kentucky Derby Classic Cocktail! | Club Foody

 

I’m sure you’ve heard this before – all bourbon is whiskey but not all whiskey is bourbon. When I moved to Windsor, Ontario, I became a whiskey drinker and later on, I started enjoying bourbon as well but there’s a difference between these two.
 
Whiskey is distilled from fermented grain mash which can be barley, corn, wheat, and rye. The liquid is distilled to no more than 190 proof and is also aged in wooden barrels.
 
Bourbon on the other hand, is made primarily from corn and its mash must contain at least 51%. It’s distilled at 160 proof at the most and aged in new charred-oak barrels at 125 proof or less. Bourbon is produced strictly in America while whiskey can also be produced in the United States but also elsewhere like Scotland, Ireland, Australia, Japan, India, and so on including here in Canada – my favorite is Canadian Club produced in Windsor, Ontario.
 
When it comes to bourbon, there are actually some regulations and the distillers are required to meet the standards with the “Bottle in Bond Act of 1897”. When it’s time to bottle it at 80 proof or more (like other whiskeys) and store it, the process is done in a bonded warehouse under U.S. government supervision… seriously, it’s that strict!
 
Bourbon is America’s Distinctive Spirit! When you have a glass of this fine spirit, it would most likely originate from Kentucky as it produces approximately 95% of the world’s supply. What is interesting about Kentucky versus other states is that Kentucky bourbon is distilled and also bottled right there.
 
The very first time I had bourbon was when I attended a house party in Aurora, just north of Toronto. The theme was the Kentucky Derby! Everyone was dressed appropriately for the occasion; fancy hats (mine looked like I had a birds nest sitting on top) and nice elegant dresses and suits – let’s not forget that April in Canada is still quite chilly.
 
While a few big screen televisions were already set on the channel for the Run for the Roses, we were served Mint Juleps in those fancy silver cups along with finger sandwiches. I was quite impressed with that cocktail. It was smooth and perfect for the occasion. Although I really enjoyed it, I didn’t have it until I was invited again that same summer.
 
The Aurora’s estate was sitting on acres of land with a huge horse barn way in the back. This time, it was a polo match in their backyard! It was a hot summer day and our hosts were serving champagne and all kinds of different cocktails including Mint Julep! Of course, I went for this popular Kentucky Derby drink, sipping it while watching the polo match.
 
It’s an amazing cocktail to have but like any alcohol, it can pack quite a punch! I realized how tipsy I was when after the whistle, all of us went out on the grass and started stomping the divots. Woohoo, it was a lot of fun but I knew that as delicious as the mixology was, I had enough for the day… plus I was driving.
 
Of course, there’s no reason to wait for a special event like the Kentucky Derby to enjoy a Mint Julep… or two. It’s very easy to make and so refreshing! It’s a great cocktail to serve to your guests on a hot summer day. Like I always mention, please drink responsibly.
Cheers!
 
Check out these other great refreshing cocktail recipes…
– Spanish Sangria
– Mixed Berry Margarita
– Blackberry Mojito
– Blood Orange Martini
– Cosmocello
– White Sangria coming on June 29th, 2021
and for even more alcoholic and non-alcoholic beverage recipes, click on this link… Recipe Category • Beverages

For ingredient amounts, directions and much more, visit https://clubfoody.com/cf-recipes/mint-julep/

Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube
 

Avgolemono Chicken Soup Recipe • A Tasty Creamy Soup! | Club Foody

 

Soups… who doesn’t like them? A hot bowl warms us up during the cold winter months and a chilled one refreshes us during the summer. I make a lot of different soups throughout the year. I have a wide array of hot and cold ones, perfect for every season.
 
Among them, I have a few chicken soup recipes; Chicken Tortilla Soup, Chicken Dumpling Soup, Cheesy Chicken Soup, Turkey Noodle that can be easily substituted with chicken, Vegetable Chicken Meatball Soup, Chicken Matzo Ball Soup, Chicken Curry Noodle Soup, Chicken Cordon Bleu Soup, and more including this fabulous one… my Avgolemono Chicken Soup!
 
This is a popular dish found in Greek cuisine although its origin is apparently not from that country. What a flavorful soup! It’s so creamy and velvety with a gorgeous combination of rice, lemon juice, chicken, etc.! It’s very easy to make and the results are simply spectacular.
 
Chicken is one of the main components in this recipe. After it’s cooked in a well-seasoned broth, the poultry is shredded finely in a stand mixer. If you don’t know about this incredibly easy kitchen trick, here’s the link… How to Poach & Shred Chicken the Easy Way. Once again, the meat has to be shredded “fine”; it’s a soup after all!
 
Just like Risotto and Rice Pudding, we DO NOT rinse the starch off the rice. The reason is we want the soup to be creamy and thick. This is an important factor to achieve a creamy texture. In fact, this is a major mistake made by many home cooks when making these kinds of recipes.
 
I incorporate a third of a cup of freshly squeezed lemon juice in my eggs. I love the taste of lemon and the amount is perfect for this Avgolemono Chicken Soup recipe. Now if you’re the type of person who’s not a big fan of this fruit, simply reduce the amount down to a ¼ cup. Like I mention often, recipes, in most cases, are a guideline so adjust the ingredients to your liking.
 
With Greek Easter coming up this weekend (May 2nd, 2021), this Avgolemono Chicken Soup is definitely a must try. As the weather can still be on the cooler side, what’s more perfect than serving a nice hot bowl of this delicious soup over the weekend…
Bon Appétit!
 
Here are several more tasty Greek inspired recipes for you to enjoy…
– Greek Pizza
– Spanakopita
– Greek Dolmades with Avgolemono Sauce
– Chicken Gyros
– Greek Salad
– Prawn Saganaki
– Greek Ouzo Pork Kebabs coming on July 22nd, 2021
and for even more soup recipes, click on this link… Recipe Category • Soups

For ingredient amounts, directions and much more, visit https://clubfoody.com/cf-recipes/avgolemono-chicken-soup/

Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube
 

Southwest Gravy Recipe • A Southern Classic! | Club Foody

 Years ago, David and I drove through 11 states and visited many historical and national sites; Yellowstone, Grand Canyon (North Rim), Antelope Canyon, Deadwood, Garden of the Gods, Colorado River, Arches National Park, Mesa Verde, Monument Valley, Horseshoe Bend, etc. There’s one thing though that we always made sure to have before starting our day and it was breakfast!

 
Driving long hours, expecting the unexpected and sometimes going through the middle of nowhere, that first meal was definitely a must! Most of the hotels we booked, offered a complimentary breakfast and this is where I tried this popular southern dish for the first time. When we got back home, I gave it a few tries until I got the recipe just the way we like it. Here’s my Southwest Gravy!

 
Most gravy recipes are pretty straight forward and so is this one. It’s easy to make and packed with so much flavor! It’s also a little spicy because I use my homemade Hot Italian Sausage. On the other hand, if you want a milder version, simply reduce (or eliminate) the amount of red pepper flakes in my sausage recipe. Of course, you can always buy them at the store for a shortcut…
 
The way I make my Southwest Gravy is also a shortcut. After my sausage is cooked, I add flour, a tablespoon at a time, into the meat mixture and stir until incorporated. From there, I cook it for a few more minutes, just enough to remove the “floury” taste. Many will remove the meat mixture and make a roux from there with the remaining fat in the skillet – it’s the morning, I can’t be bothered with that and frankly, it comes out perfect every time.
 
After the flour is cooked, I pour in half the amount of whole milk – 1 or 2% doesn’t really work well for this recipe – and I whisk it into the mixture until the gravy starts to thicken, about 45 seconds before adding the remaining milk. I let it simmer for 10 minutes et voilà… it’s ready!
 
As you know, you need to serve this Southwest Gravy with Biscuits; it’s a match made in heaven! Same thing here, you can buy them at the store or make my Cheddar Biscuits. As a cheese lover, these biscuits are perfect with this gravy recipe plus it’s another easy recipe to make from scratch.
 
On our next “crazy” road trip we want to make it to the East coast of the United States including the southern part of it. Eventually I’ll have the “true southern gravy” with biscuits. In the interim, David and I really enjoy this Southwest Gravy version and after you try it, I’m sure you’ll definitely agree with us…
Bon Appétit!
 
Check out these other mouthwatering breakfast recipes…
– Creamy French Eggs
– Apple Cheese Soufflés
– White Omelet
– Eggs Benedict
– Pancetta Vegetable Frittata
– French Toast
– Breakfast Casserole coming on December 9th, 2021
and for even more breakfast recipes, click on this link… Recipe Category • Breakfast & Brunch

For ingredient amounts, directions and much more, visit https://clubfoody.com/cf-recipes/southwest-gravy/

Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube
 

Hot Italian Sausage Recipe • Spicy and Versatile! | Club Foody

 As you know by now, I have 5 seasons and right about this time of year, the 5th one is kicking in… it’s BBQ season! Although we barbecue most of the year, the end of April brings us warmer weather, making it more comfortable to grill outside.

 
Before the 5th season is officially here, I like to prepare myself by making a few recipes like barbecue sauces, homemade spice blends as well as sausages. In the past, I’ve already shared a few sausage recipes with you such as North African Merguez, Garlic Sausage, and Andouille. Here’s another amazing one to add to the list… Hot Italian Sausage!

I Love, love, love this recipe! It’s easy to make, incredibly versatile plus it can be as hot or mild as you like. I personally prefer hot but occasionally, I make a “milder” batch. That’s the beauty of making your own sausage…
 
When I was saying it’s versatile, I wasn’t kidding! I use this Hot Italian Sausage recipe in many recipes like my Meat Lovers Pizza, Italian Stuffed Pasta Shells, Breakfast Sausage Muffin Cups, Italian Burgers with Tomato Slaw, Stuffed Peppers, Italian Meatballs, and many more.
 
Whenever you make sausage, don’t be afraid to add plenty of spice because the meat will absorb a lot, making the taste weaker than you’d think. I say “sausage” but you don’t have to make links. You can simply make patties or just portion the meat and freeze it for later use. On the other hand, if you do want to make sausages and are not too sure how, here’s a great tutorial on it… How to Make Homemade Sausage
 
Now let’s talk about Prague Powder #1 also known as Insta Cure #1 or Pink Curing Salt. This is important to add when making sausages for many reasons. It helps to preserve the meat and prevents the possibility of botulism. It helps give a nice color and also improves the flavor.
 
The components in curing salt are 6.25% sodium nitrite and 93.75% salt. The simple reason why this particular salt is “pink” is so it won’t be confused with table salt. If sodium nitrite is overly consumed even in small quantities, it can kill an average-sized adult. Adding a teaspoon per 5 pounds of meat is fine but beyond that, it can be very dangerous. I am not trying to alarm you with the risk of using this salt but I definitely want you to be aware of its powerful effects and repercussions if too much is consumed.

 
With an incredible blend of spices, this Hot Italian Sausage is easy to make and so flavorful! If you prefer mild, medium or hot, this is a flavorful recipe to have on hand and a great addition to your folder. Enhance your barbecue season by making this delicious sausage!
Bon Appétit!
 
Check out these other great BBQ & grilling recipes…
– Rotisserie Chicken
– Creole Shrimp & Andouille Skewers
– Fire Roasted Salsa
– Turkish Kebabs
– Pacific Coast Salmon on the BBQ
– Grilled Jalapeño Poppers coming on May 25th, 2021
and for even more pork recipes, click on this link… Recipe Category • Pork

For ingredient amounts, directions and much more, visit https://clubfoody.com/cf-recipes/hot-italian-sausage/

Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube
 

Blue Cheese Stuffed Olives Recipe • Enhance your Olives! | Club Foody

 

I remember back when I was living in Toronto and watching one of my favorite programs… Frasier! The story was about a psychiatrist, Dr. Frasier Crane, who worked at a radio station based in Seattle. Watching the TV show, I was wondering if I would ever go visit it one day; it sounded like an exciting West coast city to see.
 
A few years later, I went there with David who’s now my husband…
 
When we got to Seattle that was it… I fell in love with the Emerald City! It actually reminded me of Toronto which I miss and still do. It became my go-to city when I needed to fill the void from my Hollywood North City!
 
People are cultured, well-dressed, polished, elegant and well-mannered, enjoying the finer things in life like art, architecture, literature, food, and so on. When it comes to food, Seattle is definitely a “foody” destination! That’s where I got my first “out of this world” Dry Martini. It wasn’t from the mixology but more so the garnish… They served my cocktail with Blue Cheese Stuffed Olives! OMG!
 
When we came back home, I bought some at our local supermarket for an exorbitant price. It was the first and the last time I purchased them from the store. Always having blue cheese and cream cheese at home, I mixed them together and to get even more creaminess in the stuffing, I added a little heavy cream… Tada! My homemade Blue Cheese Stuffed Olives were created!
 
It’s a quick and very easy recipe to make. Besides enjoying them with a lovely Dry Martini, these Blue Cheese Stuffed Olives can be a delicious addition to any charcuterie platter. Don’t buy them at the grocery store when it’s much cheaper to make this flavorful condiment at home…
Bon Appétit!
 
Here are several more condiment recipes for you to enjoy…
– Pickled Jalapeños
– Duxelles
– Chili Oil
– Fire Roasted Salsa
– Corn Syrup
– Best Garlic Butter coming on August 10th, 2021
and for even more condiment recipes, click on this link… Recipe Category • Condiments

For ingredient amounts, directions and much more, visit https://clubfoody.com/cf-recipes/blue-cheese-stuffed-olives/

Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube