A fantastic recipe, even though I made it with beef.
Sautéing the small onions, mushrooms and potatoes in
butter after cooking them was absolutely delightful.
As we like to say, it gave it that extra "je ne said quoi".
Because I used beef instead of the veal I had to add some extra cooking
time, and a bit more liquid. Jim has already stated he would like this
again, and I will definitely try to find a veal shoulder next time.
I made this recipe last weekend after we had yet another snowstorm,
and it was perfect comfort food. I could not believe my luck at finding
small onions (product of France, no less) in our local Acme Market.
The veal came from the local butcher shop and was thankfully cubed for me.
I had the pleasure of my younger taste tester being home for Spring Break
and he gave two thumbs way up for this dish. In full disclosure, he is still
getting used to both dorm food and then paying for other meals so he likely
would have enjoyed any page out of the book. My husband and I also
enjoyed it and liked the idea of a "stew" being changed up a bit.
I also decided to do a make up recipe of the financier cookies.
A financier pan is one of the few baking pans I have not treated myself
to ......but I found the madeleine pans were a perfect substitute.
They have gotten more play this week than ever before !
The browned butter (beurre noisette) smelled heavenly and really added
a wonderful flavor to this cake/cookie. I finished some in chocolate
ganache and toasted coconut while others got a dose of the lemon
glaze left from our recent Baking Chez Moi adventure. They were
delicious and we all agreed the browned butter was a new favorite.
Happy French Friday ~