Denise Pare-Watson

Feuillette of Chocolate or Strawberry is a unique garnish that can be used for any style of dessert, whether it is a mousse, panna cotta or as in the recipe for A Sweetheart Chocolate Torte with Feuillette, a stunning garnish crown. It has been adapted from recipes utilized in my chef competitions.

This recipe makes just a small amount (a little paste goes a long way); therefore, I find that utilizing a scale (weight in grams or oz.) is the simplest and most accurate method to make the feuillette paste.

Sweetheart Chocolate Torte with Feuillette of Chocolate and Strawberry | urbnspice.com — An eclectic display of Feuillette of Chocolate and Strawberry

The chocolate feuillette paste is made by using cocoa powder for colour and flavour. The garnish’s chocolate flavour is well pronounced in the finished product.

The strawberry feuillette paste is made from dried strawberries. I used my food dehydrator to dry thinly sliced strawberries. This process took about 2 hours to achieve a crisp result. The dried strawberries are then pulverized in a spice grinder.

The strawberry paste made from this powder is delightfully tasty, with just enough texture to create a translucence appearance! My grandchildren say they look like fairy wings, as you can see from the video.

A Feuillet of Strawberry

It is important not to over bake the strawberry feuillette, as they will lose their delicate pink hue. I did not use any food colouring in my feuillette paste recipe; however, you can add a drop or two of pink or red food colouring to achieve the desired colour.

Strawberry Feuillette Paste | urbnspice.com — Feuillette of Strawberry

Feuillet of Strawberry | urbnspice.com — The feuillet of strawberry reminds me of fairy wings – ethereal and translucent

Chocolate Feuillette Paste | urbnspice.com — Feuillette of Chocolate

Feuillette of Chocolate and Strawberry

Yield: approximately 20 feuillette garnish

CHEF TALK:

INGREDIENTS:

21 g all-purpose flour
77 g icing sugar
12 g cocoa powder or strawberry powder
20 ml water
32 g butter, unsalted, melted

METHOD:

Sift the dry ingredients together.
Gradually add the water, then the melted butter. Stir to combine into a smooth paste.
Spread the paste in a thin layer on Silpat baking mats using an off set spatula. Start from the bottom of the feuillet and spread upwards. The bottom will be slightly thicker spreading to a thin imprecise ‘schmear’ (pastry chef slang).
Bake in a 350^oF (325^oF Convection) for 5 – 6 minutes. The feuillette will look bubbly and will not show any moist spots. They will crisp up as they cool.
Allow the feuillette to come to room temperature. Using an off set spatula, slide it under the thickest edge of each feuillet, and slide upwards to lift it gently from the Silpat baking sheet. Line all the feuillette on a cookie rack until you are ready to decorate the torte.

CHEF TIP: These garnishes are very fragile, light and almost see-through delicate. Make as many as you need at a time (make a few extra to allow for breakage). Store any unused paste in a covered container in the refrigerator. Bring the paste to room temperature before using. Store any extra baked feuillette in an airtight container at room temperature. They are excellent crumbled on ice cream, crème brûlée, panna cotta or simply nibble on them.

A Sweetheart Chocolate Torte with Feuillette

Please CLICK the link above to access my Urb’n’Spice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:

Favourite Kitchen Tools: Spatula
Oven Temperature Accuracy
__________

You Might Also Enjoy these Urb’n’Spice recipes:

Citrus Sand Cookies

Ricciarelli – An Italian Almond Cookie

Malteser White Chocolate Mini Cheesecakes

How to Make Raspberry Mini Cheesecakes

If you try my recipe for Feuillette of Chocolate and Strawberry dessert garnish, please leave me a comment below with your feedback. Don’t forget to pin this recipe for later!

Denise Paré-Watson

The Urb’n’Spice Chef

Follow me on Social Media

Did you Make my Recipe?

Tag me @urbnspice on Instagram and hashtag #urbnspice

Caramelized Pineapple with Pistachios, Lime and Coconut

This recipe for Caramelized Pineapple with Pistachios, Lime and Coconut is delightfully flavourful and simple to make. I have made many desserts that include the caramelization of apples, however; caramelizing pineapple is something that I have just started to do and I am very pleased with the result. It emphasizes the flavour of the pineapple! I have used coconut oil (also known as coconut butter), which caramelizes faster than butter and provides the added bonus of being dairy free. This recipe is a wonderful way to use a bit of leftover pineapple (or after making Pineapple Tepache) to make something uniquely delicious for breakfast or brunch or even as a healthy dessert option.

Caramelized Pineapple with Pistachios | urbnspice.com — Caramelized Pineapple with Pistachios, Lime and Coconut

Caramelized Pineapple with Pistachios, Lime and Coconut

Yield: 2 – 4 servings

CHEF TALK: Use fresh or frozen pineapple for this recipe. I had several spears of frozen pineapple to use up. The technique in this recipe worked very well for the frozen fruit. You will note that I used coconut butter and coconut sugar in the recipe, but feel free to substitute butter, cane sugar or brown sugar. I have not tried canned (well drained) pineapple tidbits, however, I think that it would also work well. If you try canned pineapple tidbits, please let me know about your result. Alternatively, diced apple can be substituted for the pineapple if you use an apple that keeps its shape when cooked such as Granny Smith or Honey Crisp. This recipe is gluten free and dairy free – for refined sugar free, substitute maple syrup or honey for the coconut sugar.

INGREDIENTS:

1 ½ tablespoons coconut butter or unsalted butter
2 cups diced pineapple (1/2 inch or smaller dice)
2 tablespoons coconut sugar or cane sugar
1/3 cup old-fashioned (whole) oats
1 tablespoon fresh lime juice
1 teaspoon lime zest
2 tablespoons coconut shavings
2 tablespoons chopped toasted pistachios

METHOD:

Using a large frying pan, melt the coconut butter over medium heat. Add the diced pineapple, coconut sugar and oats. Toss the mixture together to coat with the coconut butter.
Stir the mixture until the pineapple and oats turn a golden colour (caramelize). Drizzle the mixture with lime juice and lime zest and allow the mixture to cool.
To serve, sprinkle with coconut shavings and chopped toasted pistachios. Caramelized pineapple is delicious served with yogurt for breakfast, or try serving it on top of pannacotta for a delicious gluten-free dessert.

Caramelizing Pineapple | urbnspice.com — Caramelizing the Pineapple

Caramelized Prune Plum Frangipane Galette

Please CLICK the link above to access my Urb’n’Spice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:

Favourite Kitchen Tools: Spatula
Caramelization
__________

You Might Also Enjoy these Urb’n’Spice recipes:

Dark Cherry Vanilla Dairy Free Ice Cream

Watermelon Gelée

Greek Yogurt Lemon and Vanilla Bean Panna Cotta

How to Make a Sour (Tart) Cherry Pie

If you try my recipe for Caramelized Pineapple with Pistachios, Lime and Coconut, please leave me a comment with your feedback. Don’t forget to pin this recipe for later!

Denise Paré-Watson

The Urb’n’Spice Chef

Follow me on Social Media

Did you Make my Recipe?

Tag me @urbnspice on Instagram and hashtag #urbnspice

A Sweetheart Chocolate Torte with Feuillette

My absolutely most favourite holiday is coming up – Valentine’s Day. I am simply an incurable romantic. Valentine’s Day gives me all kinds of reasons to get creative with desserts for two. This year, I have developed a rather whimsical Sweetheart Chocolate Torte with Feuillette of Chocolate and Strawberry. The torte has a deliciously chocolate flavour because it uses both bittersweet and semi-sweet chocolate to create a rich and dense dessert that can only be described as memorable. This little torte would also be an excellent choice for an anniversary celebration or for a chocoholic’s birthday.

To take this little torte over the top, I made a tasty garnish that is like edible paper. I often made this garnish when competing in dessert competitions because it is somewhat unusual. It is easy to make and delicious to nibble on. It is a very delicate yet striking garnish. For this torte, the feuillette garnish is constructed on the topping while the ganache is still soft. As the ganache sets up, it secures the edible paper in place, creating a crown of sorts. Try this Sweetheart Chocolate Torte together with the Feuillette of Chocolate or Strawberry – it is unforgettable.

The torte is not difficult to make but does require three distinct steps: the chocolate pastry; the bittersweet chocolate filling and finally, the shiny semi-sweet chocolate ganache topping. The torte is lovely with just the shiny ganache topping but can be gorgeous with a simple baby rose or two on top, or you can make the feuillette of chocolate or strawberry (the recipe is included below).

A Sweetheart Chocolate Torte with Feuillette of Chocolate and Strawberry

Yield: one 5 – 6-inch torte

INGREDIENTS:

The Chocolate Pastry:

½ cup (62 g) all-purpose flour
2 tablespoons (30 g) sugar
1 ½ tablespoons (10 g) Dutch process cocoa powder
¼ teaspoon baking powder
2 tablespoons (26 g) unsalted butter
1 egg

The Chocolate Filling:

8 oz. (226 g) bittersweet chocolate
½ cup (125 ml) heavy whipping cream
1 teaspoon (5 ml) vanilla extract
1 tablespoon (15 ml) brandy

The Chocolate Ganache Glaze:

8 oz. (226 g) semisweet chocolate
½ cup (125 ml) heavy whipping cream

METHOD:

For the Chocolate Pastry:

Preheat the oven to 350^oF. Set the rack in the middle of the oven.
Prepare the 5 or 6-inch springform pan by greasing the bottom and the sides. Cut a circle of parchment for the bottom and strips of parchment for the sides of the springform pan.
Mix the dry ingredients together in a bowl. Work in the butter.
Beat the egg with a fork and work into the mixture. Press the mixture into the prepared spring form pan.
Bake for 10 minutes or until the pastry is set. Cool the pastry in the pan while you are preparing the filling. The filling is placed on top of the cooled chocolate pastry crust.

For the Chocolate Filling:

Cut the bittersweet chocolate into small pieces and place them into a medium-size bowl.
Bring the cream to a boil in a small saucepan. Pour the cream over the chocolate and let it sit for a few minutes to allow the chocolate to melt before stirring with a spatula until smooth.
Cover and leave at room temperature until the mixture starts to set (it should be about the consistency of toothpaste). This will take about 30 minutes, depending on the room temperature.
Using a mixer with a paddle or a whisk attachment, beat the chocolate mixture on medium speed until light and fluffy. Add the vanilla and the brandy and beat to incorporate.
Spread the filling over the cooled chocolate pastry. Using an offset spatula, level the top of the filling. Refrigerate the torte for at least one hour. Remove from the refrigerator when you are ready to prepare the glaze.
Remove the cake from the springform pan, peeling the parchment paper from the sides and bottom of the torte. Place the torte on a cookie rack over a baking sheet. Prepare the glaze.

For the Chocolate Ganache Glaze:

Cut the semi-sweet chocolate finely and place it in a medium size bowl.
Bring the cream to a boil in a small saucepan. Pour the cream over the chocolate and let it sit for a few minutes to allow the chocolate to melt before stirring with a spatula until smooth.
Pour the glaze over the torte; making sure that the entire cake is covered.

The Feuillette of Chocolate and Strawberry

While it is not essential to garnish the cake with the feuillette, I think that you would enjoy the experience of making this unique garnish. You will need a scale to make the paste. The chocolate feuillette paste is made using cocoa powder. I made the strawberry feuillette paste using a powder made from pulverizing dried strawberries in my coffee grinder (I used my food dehydrator to dry thinly sliced strawberries, which took about two hours to dry to a crisp in my dehydrator). The subsequent strawberry paste made from this powder is delightfully tasty! Take care not to over bake the strawberry feuillette as they will lose their delicate pink hue. I did not use any food colouring in my paste recipe, however, you can add a drop or two of pink or red food colouring to achieve the desired colour.

A closeup of the feuillet of strawberry

INGREDIENTS:

21 g all-purpose flour
77 g icing sugar
12 g cocoa powder or strawberry powder
20 ml water
32 g butter, unsalted, melted

METHOD:

Sift the dry ingredients together.
Gradually add the water, then the melted butter. Stir to combine into a smooth paste.
Spread the paste in a thin layer on Silpat baking mats using an offset spatula. Start from the bottom of the feuillet and spread upwards. The bottom will be slightly thicker spreading to a thin imprecise ‘schmear’ (pastry chef slang).
Bake in a 350^oF (325^oF Convection) for 5 – 6 minutes. The feuillette will look bubbly and will not have any moist spots. They will crisp up as they cool.
Allow the feuillette to come to room temperature. Using an offset spatula, slide it under the thickest edge of each feuillet, and slide upwards to lift it gently from the Silpat baking sheet. Place the feuillette gently on a cookie rack until you are ready to decorate the torte. CHEF TIP: These garnishes are very fragile, light and almost see-through delicate. Make as many as you need at a time (make a few extra to allow for breakage). Store any unused paste in a covered container in the refrigerator. Bring the paste to room temperature before using.
To Decorate: Decorate the torte with feuillette while the glaze is still moist. Place the feuillette randomly on top, alternating between the chocolate and the strawberry feuillette, setting the next feuillet to hold up the previous one. If you have a few dried strawberries remaining, decorate the sides of the cake, if desired. Allow the ganache topping to set at room temperature. CHEF TIP: The chocolate torte (and any chocolate cake) is best served room temperature. The feuillette are best used the day that you make them. They will remain crisp and papery when decorated close to the time that you serve the cake.
Refrigerate any leftovers.

An Irresistible Valentine

Please CLICK the link above to access my Urb’n’Spice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:

Parchment Paper
Favourite Kitchen Tools: Spatula
Extracts: Vanilla Extract
Cutting Tarts and Cakes
Oven Temperature Accuracy
__________

You Might Also Enjoy these Urb’n’Spice recipes:

Silky Strawberry Balsamic Soup with Yogurt Drizzle

Decadent Dark Chocolate Tarte

Raspberry Mini Cheesecakes

A Unique Cheesecake: Double Chocolate Raspberry Torte Cheesecake with Chocolate Pecan Crust

White Chocolate Vanilla Bean Mini Cheesecakes with Gluten Free Crust

Lavender Rose Mini Cheesecakes

Raspberry Cream Cheese Coffee Cake

If you try my recipe for Sweetheart Chocolate Torte with Feuillette of Chocolate and Strawberry, please leave me a comment below with your feedback. Tag me @urbnspice on Instagram and hashtag #urbnspice Don’t forget to pin this recipe for later!

Denise Paré-Watson

The Urb’n’Spice Chef

Follow me on Social Media

How to Prepare Spatchcock Chicken

Urb’n’Spice Tips and Techniques Series

Chicken is one of the most versatile of all meats or poultry. It is prepared in a variety of ways in the Urb’n’Spice kitchen, such as Herb and Butter Sunday Roast Chicken, Pan Roasted Chicken with Creamy Asiago Sauce, or Grilled Chicken Breast with Roasted Strawberry Salsa. The opportunity to flavour chicken is limitless. In this post, I will teach you How to Prepare a Spatchcock Chicken, and also show you how to make a Quick Poultry Rub that will give any poultry dish a delicious flavour.

A Spatchcock Chicken is essentially a chicken that has had the backbone removed. This allows you to butterfly or flatten the chicken more easily for grilling or roasting. Removing the backbone can be done with a sharp pair of kitchen utility shears or a chef’s (French) knife – not a serrated knife. Alternatively, your butcher can easily remove the backbone for you. Once you have mastered the spatchcock technique, you will be able to create a delicious meal in the oven or on the grill in a much shorter time than roasting a whole chicken.

…

Crunchy Potato Chip Cookies

Ricciarelli Cookies – An Italian Almond Cookie

I have been making Crunchy Potato Chip Cookies for many years. These little cookies have a story behind them. When I was first married, we were snowed in for most of the winter in a little town called Ripley (believe it or not!). There was so much snow that it was as high as the power lines. The County had to add extensions onto the snow blowers in order to blow the snow up and over the top of the power lines. That winter went down in the history of Bruce County. There were even T-shirts made that were emblazoned with the slogan “I survived the winter of 1977”.

My Mom always said that a sign of a good cook is making something out of nothing. During that epic winter, the local grocery stores often ran a little low on supplies since deliveries were so disrupted. One had to get a little creative when you needed to make something for the local events in that very tight knit community. I still had a little flour, sugar and butter and the remnants from a bag of potato chips in my pantry, and that is how my Crunchy Potato Chip Cookie recipe came to be.

Nowadays, I make these cookies because they are unique and crispy with a not-too-sweet and somewhat savoury taste. They are a great addition to a cheese or dessert platter. The added bonus is that you can have that crunch without the use of nuts.

Crunchy Potato Chip Cookies

CHEF TALK: These cookies are fun to make with kids, as they are simple and easy to make, require very few ingredients, and are ready to bake right away. It seems that there are always enough chips left in the snack bowl to make these cookies. You only need 1/2 cup of crushed potato chips.

CHEF TIP: If you use gluten-free flour blend for these cookies, they will remain quite light in colour. If you are making the cookies for someone who is able to tolerate dairy, add 1 tablespoon of skim milk powder – this helps to brown the cookie dough in the oven. For dairy-free cookies, substitute coconut butter for the butter.

Yield: 22 – 24 cookies (15 g each) at 1 ½” diameter

INGREDIENTS:

¼ cup butter, softened
¼ cup shortening
¼ cup granulated sugar or organic cane sugar
1 teaspoon vanilla bean paste
1 cup all-purpose flour or gluten-free flour blend (I use Bob’s Red Mill 1 – 1 gluten-free Baking Flour)
½ cup well crushed potato chips

METHOD:

Preheat the oven to 350°F/325°F (if using a convection oven).
Cream the butter and shortening with sugar until light and fluffy.
Add the vanilla bean paste.
Add the flour and crushed potato chips.
Scoop onto a parchment lined baking sheet (small scoop = 1 tablespoon each). Alternatively, chill the dough and then roll into small balls and place on a parchment lined baking sheet, spacing 2 inches apart (the cookies will spread slightly).
Bake in the preheated oven for 12 – 15 minutes. Cool on the tray and then store in an airtight container for up to one week or freeze for longer storage.

Potato Chip Cookie nuggets | urbnspice.com

Do you Want More Urb’n’Spice Cookie Recipes?

Citrus Sand Cookies

Junior Chefs Best Cookies

Twice-Baked Nutty Meringue Cookie Crisps

Nut Butter Cookies

My Dee’s Old Fashioned Coconut Oatmeal Cookies

Vanilla Bean Poppers

Vanilla Bean Poppers – Holiday Food Fun Variation

Rainbow Poppers

How to Make Aquafaba Meringues

Please CLICK the link above to access my Urb’n’Spice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:

Parchment Paper
Favourite Kitchen Tools: Spatula
Extracts: Vanilla Extract
Creaming
Oven Temperature Accuracy
__________

If you try my recipe for Crunchy Potato Chip Cookies, please leave me a comment below with your feedback. Don’t forget to pin this recipe for later!

Denise Paré-Watson

The Urb’n’Spice Chef

Follow me on Social Media

Did you Make my Recipe?

Tag me @urbnspice on Instagram and hashtag #urbnspice

Crunchy Potato Chip Cookies | urbnspice.com

Christmas Morning Recipe Roundup

Sausage and Egg Breakfast Burritos

Christmas morning is special. Time to relax, time to enjoy family and friends. Why not celebrate with your favourite breakfast item? This Christmas Morning Recipe Roundup contains a few of our Urb’n’Spice favourites to inspire you. Happy Holidays everyone!

Cinnamon Rolls with Vanilla

The Ultimate Breakfast Pastry – Bostock

Raspberry Cream Cheese Coffeecake

You Might Also Enjoy:

Whole Grain Gluten-Free, Dairy-Free Refined Sugar Free Muffins

A Frilly Frittata – An Italian Omelette

Good Morning Muffin

Please CLICK the link above to access my Urb’n’Spice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:

Parchment Paper
Favourite Kitchen Tools: Spatula
Extracts: Vanilla Extract
Creaming
Oven Temperature Accuracy
Internal Thermometers
__________

If you try my Christmas Morning Recipes recipes, please leave me a comment below with your feedback. Happy Holidays!

Denise Paré-Watson

The Urb’n’Spice Chef

Follow me on Social Media

Did you Make my Recipe?

Tag me @urbnspice on Instagram and hashtag #urbnspice

Citrus Sand Cookies

Citrus Sand Cookies are one of my favourite cookies as they have an interesting sandy and crunchy texture. They are a sable type of cookie and are made with only a few ingredients: butter, sugar, flour and flavourings. I love these cookies because when time is limited, it only takes a few minutes to prepare the dough and chill it in logs until you are ready to bake them (this is an icebox style cookie). Once baked, they can be kept in an airtight tin and served with tea and coffee or as a compliment to a number of desserts such as crème brulée, panna cotta or ice cream. You must try these little cookies – they can be enjoyed for any number of occasions. They made great edible gifts, too.

…

Blanquette de Veau (Veal Stew)

How to Make a Classic Beef Stew

Blanquette de Veau is a classic French ragout. The veal stewing meat is often first blanched and then simmered (braised) in a chicken broth. For those of you who don’t have the time or inclination to hover over a stove browning stew beef for a Classic Beef Stew (while sipping a glass of wine), this much less time consuming and simpler method is a technique that you should consider trying. In this recipe, the vegetables (turnip, carrots, leeks, mushrooms, pearl onions) are cooked separately and combined with a luscious creamy sauce made from the braising liquid. So delicious – so French!

I have simplified the recipe somewhat from the classic recipe, omitting the egg liaison. A liaison is a way of enriching sauces with a mixture of egg yolks and heavy cream, which is added at the end of the sauce making process. It is a wonderful method but can lead to a curdled sauce if care is not taken. In this recipe, I have used a simple roux method to thicken the flavourful braising liquid. The addition of heavy cream finishes the sauce. This is a simple to make and flavourful dish that you will enjoy.

Blanquette de Veau (Veal Stew)

Servings: 4 – 6

CHEF TALK: You will often see instructions in recipes to skim any foam from the surface of the broth or cooking liquid. The method of removing any foam helps to ensure a clear (not cloudy) broth in the finished dish. Discard any accumulating foam and continue cooking (braising) the meat until tender.

INGREDIENTS:

2 lbs. (907 g) veal shoulder, cut into 1-inch cube pieces
6 cups (1.5 L) chicken stock
2 bay leaves
1 teaspoon dried thyme or a few sprigs of fresh thyme
2 tablespoons butter (to cook the vegetables)
1 cup pearl onions (5 oz.), blanched and peeled
2 cloves garlic, sliced
2 stalks celery, sliced into ½ inch pieces
4 medium-sized carrots, cut into ½ inch pieces
1 cup diced rutabaga, cut into ½ inch pieces
8 oz. (226 g) Cremini mushrooms, sliced into 6 wedges or whole small button mushrooms
1 cup sliced leeks
3 tablespoons butter (for the roux)
3 tablespoons (45 ml) all-purpose flour or gluten-free flour blend
½ cup Sauvignon Blanc or other favourite dry white wine
½ cup heavy cream (35%)
½ – 1 tablespoon fresh lemon juice
Salt and pepper to taste

Garnish: fresh parsley or sliced scallion (green onion)

METHOD:

In a Dutch Oven or other heavy bottomed pan, bring the chicken broth to a boil.
Add the diced veal to the pot and cook for two or three minutes over medium-high heat. Skim any accumulating foam from the surface of the chicken stock and discard.
Add the thyme, bay leaves, and then lower to a simmer, cover and cook until the veal is tender (about 1 hour).
In another heavy saucepan, melt 2 tablespoons of butter over medium heat. Add the pearl onions, garlic, celery, carrots, rutabaga, mushrooms, and leeks. Cook, stirring occasionally, until the vegetables are tender. Since the vegetables are cut small (1/2 inch pieces), this will only take about 8 – 10 minutes.
Remove the veal from the Dutch oven with a slotted spoon and place on top of the cooked vegetables. Keep warm while you make the sauce.
Place the liquid from the veal into a measuring cup. You should have about 2 – 3 cups. Set aside while you make the roux.
In the same Dutch oven, melt the remaining 3 tablespoons of butter. Mix in the 3 tablespoons of all-purpose flour or gluten-free flour blend. Cook, stirring constantly until the butter mixture turns a golden colour (about 2 minutes). Add the white wine and stir to combine.
Whisk in the 2 – 3 cups of reserved cooking liquid from the veal. Cook until thickened, stirring frequently with a silicone spatula or wooden spoon. Stir in the heavy cream. Season the sauce with the fresh lemon juice, salt and pepper to taste.
Pour the creamy sauce over the cooked veal and vegetables, tossing lightly together to combine.

TO SERVE: Garnish the Blanquette de Veau with parsley or sliced green onions. Enjoy served hot over noodles, rice or cauliflower rice. Serve with a glass of Sauvignon Blanc, Chardonnay or Pinot Gris.

You Might Also Enjoy these Dishes:

Classic Cobb Salad

Budget Friendly Burgundy Beef

Pan Roasted Chicken Breast with Creamy Asiago Sauce

If you try my recipe for Blanquette de Veau (Veal Stew), please leave me a comment below with your feedback. Don’t forget to pin this recipe for later!

Denise Paré-Watson

The Urb’n’Spice Chef

Follow me on Social Media

Did you Make my Recipe?

Tag me @urbnspice on Instagram and hashtag #urbnspice

Ricciarelli – An Italian Almond Cookie