Bravo! I love the refresher of French words that I haven’t heard in years. All that butter! 😋 I am so bad at making roux. Maybe seeing you do it will help me. I think I don’t have it hot enough. Merci beaucoup!
✨❤️ Dana we met you through La Lande , we miss seeing you with “ that gang “ all the time … You are one of the “ originals “ of the LaLande family 🥰 Love watching you cook over there !
Thank you ☺️ I have my house work and life outside of La lande . I love going there as my friends are there and they come to me . Nevertheless its very kind of you 😘
Dana my Christmas Elf. What a delightful and delicious stew. Wish I was there. I hope all of you have the best Christmas and Holidays. Until next time. Please, take care and stay safe. Love ya 🎄☃️🎅🥂🌹❤️🇺🇸😇🙏🌈👍🌞🕊🧐
Dana, you have done it again ... made a simple dish into an elegant meal. I will try this tomorrow and it better look as delicious as yours .😊 Thank you, for responding to my previous comment. I can't wait to see what you have for dessert. *May I suggest that you leave the words on the screen a little bit longer, because by the time I tap the pause button the words are gone and then I have to go back everytime. And yes we are learning a few French words with you that's a bonus. Lol !
Thank you so much . I’ll look forward to see at least you’re plate😊Oh I’m sorry the words are not my doing it’s the UA-cam subtitles . You have the possibility to have it all in the script. Actually I have by mistake activated the automatic text
I had blanquette de veau in Paris once served with rice. I’ll have to try it with mashed potatoes. It’s such a humble looking dish but so delicious and comforting.
It looks delicious Dana. I have however, never seen a Blanquette prepared in this way.always poached the veal in butter. Never ever any colour on the meat. Dill is the herb of choice. Rice as a side. Very very rich😅
We don’t use butter much to prepare the meat as it burns but of course you can. The color on the meat well it’s a good one lol. There are few ways to make it I followed as I’ve mentioned , chef Etchebest’s recipe 🥰never heard of dill with meat it’s a fish herb but hey, never tried it , it might surprise me. Thank you for sharing ☺️
You can also add just green vegetables. Asparagus tips and arugula at the end. So you get the lovely white meat dill, arugula and Asparagus. A beautiful springtime dish. Yum 😋
You actually poach the meat in butter. Low temperature. Not frying. The "whiteness" of the dish is preserved that way. A veal stew however could be more hearty and colourful
@@justjanews interesting never saw that in France. The thing with frying a little is to close the meat and probably kill the bacterial possibilities in the past ( even today )
You are wonderful and enthusiastic cook Dana. I enjoy your cooking very much. You always make me laugh. So stylish as well. Keep up the good work 👏 🏅🥇👩🍳♥️
Chère Dana ! Je rêve de gouter votre blanquette de veau, mon Très Çher Papa la finissait avec un peu de citron et decorait avec des branches de cerfeuil. Délicat !
This is a really good and economical dish for families with small children or a crowd like the Lalanders who don't like spicy foods. It reminds me of my Swedish grandmother's cooking (she was born 1906 i think) I don't think I've made a stew on fish, meat or poultry without the better part of a good bottle of wine for decades. But we have traditional dishes like this too with veal. Rare these days.
@@danascookbook A Swedish version of this typical of my Grandmother's day is cooked similarly, with added dillseeds and white pepper, perhaps also a little veal stock or a cube of veal bouillon. When the meat is tender (up to two hours), you separate the meat and veg from the broth, then add thick or a couple of deciliters liquid cream, just enough to make it a little creamy but not too much, (you want the flavour of that broth intact for the next step). Then you add 1-2 of tablespoons regular sugar! Then adjust with white pickling vinager! The aim is a sweet flavor with some tanginess, a slight acidity, (but not predominantly sour with a touch of sweetness). You have to adjust depending on the strength of your white vinager, ours is old fashioned and strong made for pickling and not the regular salad vinager made of white wine. It's the vinager that really makes this dish different. Adjust also with salt and white pepper. Next you put back the meat in your pot, and possibly the sliced carrots if they've been cooked whole and arent too mushy, and then add a little cornstarch with water just to thicken up the sauce a bit while you bring to a boil. (or you can make the sauce separately starting with a roux if you only have regular flour, both ways are fine). Lastly a very big bunch of dill is chopped and mixed in with a big knob of butter in the pot. Served with fine boiled potatoes, like almandines, but you could use any firm variety. I find that blanching the meat and discarding the first water eliminates the need to de-scum the second water/stock. It won't reduce the flavour. I'm sure the Lalanders would like it, it's very much a comforting and childfriendly meal as well. If you're roots are Ashkenazi you'll like it too 😉 It's called Dillkött (pronounced "dill-shett") which simply means Dill meat 😂 There are never any leftovers! I've not made this since my son was young, as I tend to just let my meat cook all day on very low in a good bottle of wine for the deepest flavour, but this dish is faster, easy, and if you use a pressure cooker you could even do it all in an hour.
Well the veal is a kosher one. Of course mixing milk and meat is not kosher but what I suggest is to use margarine or oil instead of butter and creamy rice cream ( don’t know if you have them where ever you love) or soya for cook even coconut cream ? The milk same , you can use veggie milk depends on what you like😊
Thankyou! I'm not Jewish but have unyielding love and respect for Judaism. Kosher cooking is difficult to figure out but people like you help. I'll give your suggestions a try. Thanks again. @@danascookbook
@@danascookbookdefinitely ditch the margarine as a butter substitute as it has the highly inflammatory bad oils in it that cause so many health issues and instead use a good quality olive oil, of course real butter is best but for those who cannot do butter then go for real olive oil… gonna try this recipe! Thanks! 😉👌
I enjoy following your cooking videos Dana. I have no idea what this person is talking about, he/she is waffling on about something they know nothing about. Sounds like one of these cheap romances that flood the videos at Christmas time. They are an embarrassment
Thank you I guess some people are very miserable and I feel sorry for them. Luckily we have ways to deal with negative people in a very classy way on UA-cam and social media . Don’t let anyone spoil your holidays. Marry Xmas 🎄
Looks delicious , will have try this. Thank you Dana
Thank you ☺️
Bravo! I love the refresher of French words that I haven’t heard in years. All that butter! 😋 I am so bad at making roux. Maybe seeing you do it will help me. I think I don’t have it hot enough.
Merci beaucoup!
The secret of a roux is to make it slowly you shouldn’t have it very hot . Thank you 🥰
@@danascookbook Merci. I will experiment.
✨❤️ Dana we met you through La Lande , we miss seeing you with “ that gang “ all the time …
You are one of the “ originals “ of the LaLande family 🥰
Love watching you cook over there !
Thank you ☺️ I have my house work and life outside of La lande . I love going there as my friends are there and they come to me . Nevertheless its very kind of you 😘
I could just listen to her talk and laugh. Dana, you're a joy!
Thank you 😂☺️🥰🥰
Love this. Thank u for sharing
Thank you ☺️
Wow, it looks delicious. ❤❤❤
Clever Dan.... jack of all trades
Like father like son
Great cooking Dana, you're a class act!
Oh! Thank you 😊
Yes, true French cuisine with all the butter and cream! Delicious! Thanks Dana 🕎🙏❤️
You recognized Stephanie’s voice of course ! Well I see even in English cuisine lots of cream 😊
So appetising Dana ! Oh please send to me some blanquette de veau !
😂😂😂😂
Beautiful
That looked so delish....
Thank you it was !
💝🤗🤗🤗🤗🤗🤗🤗💝
I love the way you are so enthusiastic about your cooking! Such a lovely simple recipe that looks so elegant on the plate.
Thank you so much 😊it is and the playing can be made even more gastrointestinal way I just love nests 🪹☺️
Glad I watched you today! I’m hoping I can find some inexpensive veal roast to make your recipe
Oh that was my point ! Well you can use any part that’s the thing , it can be a cheap one. Have a great holidays 🥰
Love your recipes, preparation, plating, and enthusiasm! 🥰
Thanks so much! 😊
Beautiful Danna!
I’m not much for cooking but you make all interesting and I like your recipes. Happy Christmas Dana!
Happy holidays!
Oh, my! Amazing, definitely a dish I will try! Thank you for sharing! Happy Holidays! Keri💜
That’s awesome ! Please take picture and send me on mi insta 🎉
😍Thank you for sharing this with us Dana!💖 You make it look so easy!
It is Maria, have great Xmas 🎄
It looks so lovely. Thank you for the video!
Thank you ☺️ marry Xmas 🎄
I love when you cook "for the gang" at LL!
🥂😀🥰😂
love your trousers .....and the food !!!
Thank you , me tooo 😂
Phenomenal Dana!
Thank you 🙏
Dana my Christmas Elf. What a delightful and delicious stew. Wish I was there. I hope all of you have the best Christmas and Holidays. Until next time. Please, take care and stay safe. Love ya 🎄☃️🎅🥂🌹❤️🇺🇸😇🙏🌈👍🌞🕊🧐
Thank you it’s so sweet of you 🥰Happy holidays!
This was all strangely wonderful, subbed.
😂😂😂😂
Happy holidays to you and your family!
Happy holidays!thank you ☺️
Nom Nom Nom Delish !! Thanks Dana 🙂,
Enviado!😂
🤣😅x@@danascookbook
Thank you so much Dana 😊the time spent with you pass by much too quickly 😕Happy 🎉 Holidays to you and your family! 🕊️🇮🇱
Thank you Tony I’m so happy you liked the last videos , it’s been a great pleasure to edit them , thank you for being there all this time 🥰
Marry Xmas to you too, indeed time flies by, looking forward to your next visit, or mine ? 🥰
That looks delicious! Merry Christmas!
Happy holidays!
Very nice❣️👏🏻👏🏻👏🏻 Merry Christmas to you and your family❣️🎄❤️🎄❤️🎄❤️🎄
Thank you , it’ll be at the chateau ❤️
Un repas rassasiant! Merci!!!
Merci beaucoup ce n’est pas pour rien qu’il est voté favori en France ! 😊
Very rustic and looks delicious ❤
Oh rustic , love that !
Looks beautiful.
Dana, you have done it again ... made a simple dish into an elegant meal. I will try this tomorrow and it better look as delicious as yours .😊
Thank you, for responding to my previous comment. I can't wait to see what you have for dessert.
*May I suggest that you leave the words on the screen a little bit longer, because by the time I tap the pause button the words are gone and then I have to go back everytime. And yes we are learning a few French words with you that's a bonus. Lol !
Thank you so much . I’ll look forward to see at least you’re plate😊Oh I’m sorry the words are not my doing it’s the UA-cam subtitles . You have the possibility to have it all in the script. Actually I have by mistake activated the automatic text
Looks delicious
Thank you 😋are you going to try this ?
I wish.
I’m not as talented as you are.
Love watching you cook Dana! It’s always fun. Any chance you can keep a clear picture rather than the sepia, cloudy effect? Todah raba ❤
Thank you Toda! There is a chance yes depends on the effect I want to give to the video🥰
@@danascookbook yup… I know it’s a choice…. Just not sure it does you justice. X
I had blanquette de veau in Paris once served with rice. I’ll have to try it with mashed potatoes. It’s such a humble looking dish but so delicious and comforting.
Indeed it hides so much, thank you for sharing ! Food is memories ❤
That looks scrumptious!
It was ! Now it’s your turn 😊
It looks delicious Dana. I have however, never seen a Blanquette prepared in this way.always poached the veal in butter. Never ever any colour on the meat. Dill is the herb of choice. Rice as a side. Very very rich😅
We don’t use butter much to prepare the meat as it burns but of course you can. The color on the meat well it’s a good one lol. There are few ways to make it I followed as I’ve mentioned , chef Etchebest’s recipe 🥰never heard of dill with meat it’s a fish herb but hey, never tried it , it might surprise me. Thank you for sharing ☺️
You can also add just green vegetables. Asparagus tips and arugula at the end. So you get the lovely white meat dill, arugula and Asparagus. A beautiful springtime dish. Yum 😋
You actually poach the meat in butter. Low temperature. Not frying. The "whiteness" of the dish is preserved that way. A veal stew however could be more hearty and colourful
@@justjanews interesting never saw that in France. The thing with frying a little is to close the meat and probably kill the bacterial possibilities in the past ( even today )
You are wonderful and enthusiastic cook Dana. I enjoy your cooking very much. You always make me laugh. So stylish as well. Keep up the good work 👏 🏅🥇👩🍳♥️
There’s our Stephanie ❤️
Looks so good
Thank you for sharing your French cuisine looks very nice and I bet it's delicious 😊 Merry Christmas 🎄
Thank you it was and everybody were so happy, happy holidays to you 🎁
Chère Dana ! Je rêve de gouter votre blanquette de veau, mon Très Çher Papa la finissait avec un peu de citron et decorait avec des branches de cerfeuil. Délicat !
Ouiii j’ai rajouté le citron ça change tout !!! Merci merci le cerfeuil j’essaierai la prochaine fois mes amis me réclament la blanquette désormais 😅
Goutez a little bit...your accent was so french😂😂
I’ve imitated the camera man 😂😂😂
This is a really good and economical dish for families with small children or a crowd like the Lalanders who don't like spicy foods. It reminds me of my Swedish grandmother's cooking (she was born 1906 i think) I don't think I've made a stew on fish, meat or poultry without the better part of a good bottle of wine for decades. But we have traditional dishes like this too with veal. Rare these days.
That’s lovely , food memories , any particular recipe in mind? In France it’s still on fortunately, come to taste ☺️😊
@@danascookbook A Swedish version of this typical of my Grandmother's day is cooked similarly, with added dillseeds and white pepper, perhaps also a little veal stock or a cube of veal bouillon. When the meat is tender (up to two hours), you separate the meat and veg from the broth, then add thick or a couple of deciliters liquid cream, just enough to make it a little creamy but not too much, (you want the flavour of that broth intact for the next step). Then you add 1-2 of tablespoons regular sugar! Then adjust with white pickling vinager! The aim is a sweet flavor with some tanginess, a slight acidity, (but not predominantly sour with a touch of sweetness). You have to adjust depending on the strength of your white vinager, ours is old fashioned and strong made for pickling and not the regular salad vinager made of white wine. It's the vinager that really makes this dish different. Adjust also with salt and white pepper. Next you put back the meat in your pot, and possibly the sliced carrots if they've been cooked whole and arent too mushy, and then add a little cornstarch with water just to thicken up the sauce a bit while you bring to a boil. (or you can make the sauce separately starting with a roux if you only have regular flour, both ways are fine). Lastly a very big bunch of dill is chopped and mixed in with a big knob of butter in the pot. Served with fine boiled potatoes, like almandines, but you could use any firm variety. I find that blanching the meat and discarding the first water eliminates the need to de-scum the second water/stock. It won't reduce the flavour.
I'm sure the Lalanders would like it, it's very much a comforting and childfriendly meal as well. If you're roots are Ashkenazi you'll like it too 😉
It's called Dillkött (pronounced "dill-shett") which simply means Dill meat 😂
There are never any leftovers!
I've not made this since my son was young, as I tend to just let my meat cook all day on very low in a good bottle of wine for the deepest flavour, but this dish is faster, easy, and if you use a pressure cooker you could even do it all in an hour.
Looks very tasty! Is it kosher?
Well the veal is a kosher one. Of course mixing milk and meat is not kosher but what I suggest is to use margarine or oil instead of butter and creamy rice cream ( don’t know if you have them where ever you love) or soya for cook even coconut cream ? The milk same , you can use veggie milk depends on what you like😊
Thankyou! I'm not Jewish but have unyielding love and respect for Judaism. Kosher cooking is difficult to figure out but people like you help. I'll give your suggestions a try. Thanks again. @@danascookbook
@@danascookbookdefinitely ditch the margarine as a butter substitute as it has the highly inflammatory bad oils in it that cause so many health issues and instead use a good quality olive oil, of course real butter is best but for those who cannot do butter then go for real olive oil… gonna try this recipe! Thanks! 😉👌
Also can’t wait to see what’s for dessert! 😋
I enjoy following your cooking videos Dana. I have no idea what this person is talking about, he/she is waffling on about something they know nothing about. Sounds like one of these cheap romances that flood the videos at Christmas time. They are an embarrassment
Thank you I guess some people are very miserable and I feel sorry for them. Luckily we have ways to deal with negative people in a very classy way on UA-cam and social media . Don’t let anyone spoil your holidays. Marry Xmas 🎄