Best 2 Café Bouluds Blanquette De Veau Recipes

Café Boulud's Blanquette de Veau is a classic French dish that combines tender pieces of veal, creamy white sauce, and vegetables in a harmonious and flavorful stew. Originating from the renowned Café Boulud restaurant in New York City, this dish has become a favorite among food enthusiasts for its rich taste and elegant presentation. The blanquette de veau is also relatively easy to prepare, making it a great option for home cooks looking to impress their guests with a delicious and sophisticated meal.

Let's cook with our recipes!

BLANQUETTE OF VEAL

Blanquette of veal image

From Gordon Ramsay, a blanquette is a stew made with pale-coloured meats which are not fried first

Provided by Gordon Ramsay

Categories Dinner, Main course

Time 1h20m

Number Of Ingredients 17

Ingredients

1l veal stock (see goes well with for recipe)
250ml white wine
2 medium leeks , trimmed and chopped
3 sticks celery , chopped
3 carrots , chopped
2 shallots , chopped
1 whole head garlic , halved
2 sprigs rosemary
1kg boneless shoulder or back rib of veal
300g button mushroom , trimmed and halved if large
3 egg yolks
284ml pot double cream
1 tbsp horseradish sauce or wholegrain mustard
25g butter , plus a little knob extra for the pasta
large bunch flatleaf parsley , stalks trimmed, leaves roughly chopped
grated zest and juice ½ lemon
300g fresh tagliatelle

Steps:

Pour the stock and wine into a large saucepan, then add all the vegetables except the mushrooms. Add the garlic and rosemary and bring to the boil, then simmer, uncovered, for 10 mins.
Trim veal of any excess fat and cut into large bite-size cubes. Add to pan with the mushrooms. Return to a simmer, season well, then cook for 20 mins until meat is just tender; allow longer if it's not. The stew can be cooled and chilled or frozen at this stage.
When ready to serve, beat together the yolks and cream. Return the stew to a simmer, stir in the horseradish or mustard, briskly mix in yolks and cream, then stir until it starts to thicken slightly. Take care not to overheat or the mixture will curdle. Stir in the butter, remove pan from the heat, then mix in the parsley, lemon zest and juice. Check the seasoning again.
Meanwhile, boil tagliatelle according to pack instructions - about 3 mins for fresh pasta, up to 10 mins for dried. Drain and toss with a little butter. Make into a 'barrel' of pasta (see above right) or simply divide between six warmed plates. Spoon the Blanquette of veal on top and serve.
Make a 'barrel' of tagliatelle Gordon's way: Pick up a few strands of pasta, digging a carving fork into the pot 3-4 times. Lift up the pasta so the strands hang free and press against the side of the pan. Then, holding with your (clean) fingers, start to twist the pasta into a barrel shape, pushing back against the pan side once or twice to neaten. When all the strands are wound, up-end the fork intothe centre of a plate and gently push the pasta off.

Nutrition Facts : Calories 695 calories, Fat 40 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 47 grams protein, Sodium 1.01 milligram of sodium

BLANQUETTE DE VEAU

Blanquette De Veau image

A bourgeois veal stew in cream sauce from Burgundy. This straightforward blanquette recipe comes from the ''Balthazar Cookbook."

Provided by Florence Fabricant

Categories dinner, sauces and gravies, main course

Time 2h30m

Yield 6 servings

Number Of Ingredients 15

Ingredients

6 cups chicken stock
3 pounds veal shoulder in cubes
1 medium onion, in eighths
1 celery stalk, in 1-inch pieces
2 leeks (white part), chopped
4 cloves garlic, sliced
1 pound button mushrooms, quartered
5 sprigs thyme
5 sprigs flat-leaf parsley, plus 2 tablespoons, chopped
Salt and ground white pepper
10 ounces pearl onions, peeled
3 tablespoons extra virgin olive oil
3 tablespoons unsalted butter
1/4 cup all-purpose flour
3/4 cup heavy cream

Steps:

In a 4-quart casserole place stock, veal, onion, celery, leeks, garlic, 1 cup mushrooms, thyme and parsley sprigs, and salt and pepper. Bring to a boil, then simmer for 1 1/2 hours, skimming frequently.
Boil pearl onions for 5 minutes. Drain. Heat oil in a large skillet. Add remaining mushrooms and cook until tender. Toss in onions. Set aside.
When veal is tender, drain it. Reserve 3 cups stock, discarding vegetables and herbs. Wipe out casserole and melt butter in it. Whisk in flour, cook one minute. Whisk in stock, cook 5 minutes. Whisk in cream. Add veal, mushrooms and onions. Simmer 5 minutes and re-season. Serve, garnished with chopped parsley.

Nutrition Facts : @context http, Calories 682, UnsaturatedFat 18 grams, Carbohydrate 28 grams, Fat 39 grams, Fiber 3 grams, Protein 55 grams, SaturatedFat 17 grams, Sodium 1627 milligrams, Sugar 10 grams, TransFat 0 grams

Tips:

Sear the veal in small batches to prevent overcrowding the pan and ensure even browning.
Use a heavy-bottomed pot or Dutch oven to distribute heat evenly and prevent scorching.
Add the vegetables to the pot in stages, starting with the harder vegetables like carrots and turnips, and then adding the softer vegetables like leeks and mushrooms.
Use a good quality white wine for the sauce. A dry Chardonnay or Sauvignon Blanc works well.
Simmer the blanquette de veau for at least 1 1/2 hours, or until the meat is tender and the sauce has thickened.
Serve the blanquette de veau with rice, pasta, or mashed potatoes.

Conclusion:

Blanquette de veau is a classic French dish that is sure to impress your guests. With its tender veal, creamy sauce, and flavorful vegetables, this dish is a perfect choice for a special occasion dinner. By following the tips above, you can make a delicious blanquette de veau that your family and friends will love.