Best Second Time Around Veal Stew Normandy Style Recipes

Second Time Around Veal Stew

Provided by Food Network

Time 30m

Number Of Ingredients 7

1 tablespoon butter
8 ounces mushrooms, trimmed and caps only sliced
1/4 teaspoon ground orange zest
1/2 cup chopped canned plum tomatoes
1/4 cup white wine
1/2 of veal stew done above
1/2 cup pitted sliced green olives

Steps:

In a saucepan saute the mushrooms in butter until soft. Add the orange zest and tomatoes and white wine. Reduce until thickened. Add the veal stew and bring to a simmer. Add olives and season to taste with salt and pepper.

Veal Stew with 40 Cloves of Garlic image

Provided by Food Network

Categories main-dish

Time 2h45m

Yield 8 servings

Number Of Ingredients 10

3 to 4 pounds boneless veal shoulder, cubed (1 1/2 inch cubes)
1/2 cup vegetable oil
4 leeks, washed and sliced
2 carrots, sliced
1/2 cup dry white wine
2 cups veal stock or chicken broth
Bouquet garni: in a cheesecloth tie a bay leaf, whole peppercorns and sprigs of fresh dill
4 whole heads of garlic, crushed and peeled
Salt and freshly ground black pepper
Fresh dill, chopped for garnish

Steps:

In a heavy casserole (which can go in the oven) brown batches of the veal in the oil until golden on all sides. As you brown the cubes, remove them to a platter. When they are all brown, add the leeks and carrots to the casserole and saute them for about 3 to 4 minutes or until tender. With a slotted spoon remove the cooked vegetables and discard the fat from the casserole.
Preheat the oven to 325 degrees. Return the cooked leeks and carrots to the bottom of the casserole. Return the browned veal meat and place them over the vegetables. Add the wine and, over moderate heat, reduce the wine to almost nothing. Add the stock and bouquet garni and bring the liquid to a simmer. Add the garlic, salt and pepper. Cover the stew with a piece of foil with the edges turned upwards to catch the steam which will collect under the lid. Cover the casserole with a lid (or other piece of foil) and set in oven. Braise for 1 to 1 1/2 hours or until the meat is fork tender.
Strain the solids from the liquid and keep warm. Remove excess fat and reduce liquid to 1 1/2 cups. Adjust the seasoning. Serve dusted with fresh dill. Accompany with rice, plain boiled potatoes or the mashed potatoes and spinach (see recipe below).

Sausage and Apples, Normandy-Style image

Provided by Food Network

Categories appetizer

Time 1h25m

Yield 4 servings

Number Of Ingredients 6

3 or 4 links (about 1 pound) fresh French white sausage (boudin blanc) or bockwurst, cut into 3/4-inch slices
4 small Granny Smith or other firm, tart apples, about 1 1/2 pounds, peeled, cored, halved, and cut into 1/4-inch crosswise slices
Ground cinnamon
1/4 cup Calvados, applejack or good apple cider
1/4 cup heavy cream
Chopped fresh parsley leaves, for garnish

Steps:

Preheat the oven to 350 degrees F.
In a large cold skillet, arrange the sausage slices in 1 layer. Set over medium-high heat, and cook, turning the slices once or twice until they are crisp and nicely browned on both sides, about 10 minutes. Remove from the heat and set aside.
In a 2-quart casserole, arrange a layer of about 1/4 of the sausage slices. Cover the sausage with a layer of about 1/4 of the apple slices. Sprinkle lightly with cinnamon. Continue in this manner to make 4 layers, ending with the apple slices.
Stir the Calvados into the skillet in which the sausage was browned, scraping up any crusty, brown bits that cling to the bottom of the pan. Stir in the cream until well blended, Pour this mixture evenly over the casserole.
Cover, and bake for 1 hour until the apples have cooked down and the mixture is bubbling. Sprinkle with parsley before serving.