Pork Blanquette (can be made with veal as well)
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- Опубліковано 24 лис 2017
- This French Ragout recipe is one pot dish that is relatively easy to make with a 1h 30 minutes cooking time. This recipe is quite versatile you can easily use various meat cuts and get wonderful results. The meat used are in France for that dish are veal, pork or chicken. Join my online French cooking classes 👨🍳: learn.thefrenchcookingacademy...
Ingredient and recipe on my website:
bit.ly/3p5vENm
Cooking the meat in a veloute sauce not only keep your meat tender and moist but also has the benefit getting a veloute sauce infused with tasty meat flavours. That rich and creamy veloute then become the perfect partner for potatoes or rice as a side dish.
The one and only cast iron dutch oven I use:
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My favorite frying pan:
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Website for text, print friendly recipe
thefrenchcookingacademy.com
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Best foodie UA-cam channel by a country mile. You have 'star quality' Stephane, without being pretentious or elitist a rising youtuber.
I do hope you continue your wonderful channel, French food is well overdue for a come back to mainstream, you are carrying the Flag, leading the way.....no pressure!
Cheers
+10 minute meals ah thanks for that i am hard work indeed to try to put french cuisine back on the map 😋😄👨🏻🍳 but i will need quite some more recipes . the good things i really enjoy doing all that cooking it’s such an adventure.
crankylifter Hands across the water to NYC, and our American friends.
However, "A Stich In Time Saves Nine".
Man ... that flour and butter trick is awesome.
Ruben Borjas Jr Too right!, love the 'tips and tricks'. I wonder if these Michelin Star French restaurants freeze the butter and flour mix, bet they do!
10 minute meals ...they may not have to freeze it as it only takes a minute to make and it is kind of a last resort
It is. Way easier to make roux that way.
It's not a trick though it's a basic method .
The roux?
I made this tonight for dinner and it was FABULOUS! I served it with herbed couscous, some crusty bread to dip in the sauce and a salad. Thank you for this recipe!
+Suzanne Baruch oh man yum !! crusty bread dip in the sauce .. heaven 😋😋😀😀👨🏻🍳
@@FrenchCookingAcademy what would you recommend serving it with for a full meal?
@@tiaraauxier8742 À classical side dish is a good rice or pasta. It is served as main dish so you add an entrée like a salad in order to have more vegetables and a dessert. You can do a chocolate cake a fruit salad... Depending if people eat a lot or not 😇
Try it with rice.
I made this for dinner tonight and my French husband gobbled it up and declared it a Redo. He doesn't like mushrooms so I subbed with potatoes and it worked well. Merci beaucoup pour cette recette!
Looks fantastic and a perfect dish now that the weather is a bit cooler....thanks for a wonderful demonstration!
I’ve just watched this channel only once. The teaching is extremely good. I’m a Brit, just waiting for some baked potato to finish cooking, as I make my first recipe from this channel. I used bacon lardons instead of pancetta, and I admit I used a shop bought bouquet garni, because I don’t have a helpful and handy balcony on which to grow herbs. So far, during the tasting, it’s wonderful. So thank you, M le Chef! Your work is great, and as an inexperienced amateur from the UK, I look forward to more recipes I can try. Merci, mille fois.
Beautiful dish! I will be doing this one in a couple of weeks. The thing I love the most about the French one pot meals is that they are simple in technique but complex in flavour. Just lovely!
+SFM this one does taste really good 😋👨🏻🍳
This got right up on my list of "things I need to cook".
Thanks for yet another great inspiration Stéphane!
(Now if I could learn to pronounce French names as well.)
Vous me rappelez tellement de recettes de ma jeunesse, j'adore! Celle-ci, avec du filet de porc au lieu du veau, va directement dans ma liste des choses à essayer le plus rapidement possible!
Thank you for this wonderful recipe! I like this down to Earth french food. In France I went to fantastic restaurants, sometimes there was only one meal on the menu and in general is was very good. What I dislike is this 4 Star Cuisine, you get pimped food with a lot of decoration for a horrific amount of money while the granny in the small village restaurant cooks so much tastier. Your recipes are authentic and very good.
I added some peas and some nutmeg, this was my german touch.
+Lisett Liebreich hi there, it’s great you made the recipe if can please post you best picture on my new instagram hashtag #FrenchFoodMe I want to create a collection of all the stuff you guys are doing so jump to instagram for your next french recipe and let’s show the world the french food we all make😀
French Cooking Academy, next time I'll take a photo and I'll post it, for this time there is nothing left and I didn't take a photo.
thanks
No.
I absolutely love your videos. They always give me fresh ideas for dinner. Thank you so much
Everyone loved this! I used the beurre manie as shown which made a great difference in thickening, used some of my homemade stock, and substituted leek for the spring onion. The first veloute for me. just amazing!
Mon Ami, you take all the intimidation out of French cooking. I will definitely try this recipe!
This one has become one of my favourites . Thank you brother.
Thanks again for taking the time out your weekend to make this video. Well done!
+felipe rosa thanks for thinking about my time sometimes it is hard 😁👨🏻🍳
Omg. Nothing is browned. I cannot wrap my head around this.
I really really really love your accent and I love hearing you speak French. So happy to see and hear you Stephane!
thanks
Hello Stephane, I made the pork in veloute sauce and it was excellent. The smoked bacon gives the meal and unusual flavour but it is great. I made the sauce too thick but I will use it with pasta for the next meal . Keep the videos coming.
Mmmm. This is so French, and one of the easiest. I used half sour cream and cream, the pancetta ( as I am Italian ) added such delicious flavor and it’s crunch when eating Is delightful. But the winning flavor are the capers, omg . An absolute must. Love your Chanel Stephane , you make it so easy. While I am partial to Italian cuisine and techniques , French cuisine and techniques are next. Served over baked potatoes with only this marvelous sauce. Thanks. Everyone just loved it. I’m now a student of your academy.
That looks amazing. I know my family would like this a lot. I love pork tenderloin. Thanks for sharing.
Just made this for Sunday dinner, and it was outstanding! So happy I found this channel.
thanks a lot
Uploaded right before I wanted to go grocery shopping..perfect timing. gonna cook this today! thanks for the recipe
+Hapi djus thanks wanting to try the recipe its great !😋👨🏻🍳
Thank you so much! As a vegetarian cooking for meat eaters, I haven't had much success with poaching meats (or any meat technique!), but I will give this a try. I know my family would love this. I'm so happy I found your channel.
Hi there glad to have you onboard and let me know how you go trying recipes from the channel
Another amazing recipy- mine is bubbling away right now on low heat with wildhog to make even more special 😁 love your channel!!!
What makes me happy is your adaption of recipes for normal humans, in this one pork for veal. Superb.
I was vegan for 14 years and started eating lots of meat a year and a half ago. I am watching all the videos and developing a manifestation of idea to make my new favorite dishes. My favorite thing is pasta! Hollywood Mike.
My father was a famous musician and I grew up in a party house in the Hollywood Hills Laurel Canyon. I carried on the party spirit and try to teach everyone the party spirit! Let's have a French Food Party sometime everyone?
That looks amazing and so simple. Thanks for posting this.
la blanquette, un grand classique simple et indémodable.... bravo chef!
Brilliant. And simple, which is doubly important for busy home cooks with children, like me.
Yes, I agree! I so dread hearing "mommy, is the food ready?"!
Allways a pleasure, thank you Chef.
Adding Buerre Manie to my tricks! Fabulous.
+Kathleen Craig it’s old fashioned but it is super handy 👨🏻🍳🙂
I made this for some close friends about a month ago and they loved it. I loved the sauce, so good. I really like all those French sauces as just so delicious.
yes nice and rich thanks for trying the recipe
The cream you used was incredibly thick. Beautiful looking dish, Stephane. Certainly going to try this one! Many thanks indeed. Kindest regards, Peter A :)
I love this channel. I just made hi Chicken with Morels...outstanding!! I wish that I was able to find a print version of this Pork Blanquette. I even purchased his cookbook hoping to find the recipe in that, but with no luck.
Looks very good! Thanks for sharing 👍
Thank you Stephane, made a few dishes and was amazing doing french cooking at home.
+Arindra Guha it’s really great to hear so many people tapping in those french recipes 😄
I LOVE this recipe! I just made it for dinner! It's delicious!
That looks so comforting and delish. Thanks for your vid!
thanks for watching 🙂👨🏻🍳
Looks delicious, saved for a future meal.
Thanks for posting!
The “solomillo ibérico” pork tenderloin (that you can only get in Spain) is going to make this dish extra wonderful! Thank you for inspiring me, Stephane! Keep up the good work!
Just made this dish and it was delish!!!! Thank you very much.
Excellent thank you chef!!!
That looks really yum :) Thanks for the recipe.
I tried ist yesterday: fantastisch recipe and an outstanding channel. Thank you very much!
Thank you for sharing this recipe. It is a beautiful dish that I will make over and over again. Also a very versatile sauce that can be used with other meat. The butter and flour trick is amazing! I wish I had known that trick sooner, big time saver!
thanks a lot
A nice winter dish! Hmmmm!
Yummy! I have only been subscribed for something like two weeks now but I have made this dish three times now. So far, it is my favorite dish that you have posted. My wife loves it as well. Thanks so much for all of the videos! They are both entertaining and super informative.
Wow 3 times that's great you must be getting really good at making that one 👍👍👨🍳
Haha! My favorite dish, too.
Yes.....Fabulous!!!!!!!!!!!!!! MERCI BEAUCOUP!!
Loving your channel. Honest French food
I made this and my family loved it! I will make it again!
Always the very best. Thank you for such great explanation and the energy. Always look forward to your videos. All the best to you and French Cooking Academy. Regards, Baljit.😍😍😍❤️❤️👏👏👏
Lovely! For some reason, your channel only recently showed on my UA-cam feed. Better late than never but it appears I have six years or more to watch! Pork tenderloin is readily available in most grocery stores in Dallas. I rarely see veal. Thanks so much and Happy Easter 2023!
Looks delicious. Thank you!
Aw boy that's very inviting ! Tks for video 🇨🇦
Awesome :) I'm making this today, thank you for the great recipe :)
LOVE this channel! Stumbled across it a few weeks ago and I am hooked. Just made this dish for dinner tonight, it was absolutely delicious. Thank you 💖💖💖
thanks for joining and trying the recipe 🙂🙂👨🏻🍳👍
@@FrenchCookingAcademy You are amazing! Do you have a recipe for cornish hens?
Thank you Stephane, we do like a one pot wonder, also much prefer your butter/flour mix.
+Michael B yeah it seem one pot dish proves popular i wonder why
French Cooking Academy because they are straightforward, and there aren’t many dishes to wash at the end!
yumm that with green beens and sweet potato .. lovleh..
I did this today and it was amazing!!
You are doing a very good job! I'm glad i found your channel! Thank you!! :D
+Eirik Dahl thanks an welcome😀
Looks awesome. Thank you Stephan.
+Jim Lunde cheers👍
So glad I have found your channel.
welcome and make sure to come back , I post a new video every saturday at the minimum sometimes I do an extra one mid week
Haha bien rit quand Stéphane se met à parler en français par accident - ça rajoute au charme! Very much appreciating these tutorial videos!
yeah that's was funny thats when the brain gets lazy an decide to revert to mother tongue
So I made this several days ago. It is awesome!!! I've never cooked a pork tenderloin all the way through like this. I've always cooked to around 135 -140 F. This is so tender and delicious... Thanks...
glad to hear it turned out well. :O)
superbe recette, merci
wooooooow,wooow so delicious.Oh my GOD i dont even know what to say.is was soo good i cooked it yesterday n believe me the client loved it and i love it too.thank you for making my day,you are the best thank you so much
i am glad you liked it 🙂🙂👨🏻🍳
Absolutely delicious i will be cooking this soon ,thanks for all your lovely videos , you have brought back my interest in French food
+Anthony Ireland music to my ears 😀😀👨🏻🍳
+Anthony Ireland that’s wonderfull to hear👍
Great recipe! Made it Today and served it with rice!😁
Looks amazing! 😍
Delicious looking! I will try it this week. Amitées de Rio de Janeiro
I’ll make that during the holidays
Great.being french yr English is awesome.
Every single one of your recipes are awesome!! I will try this with chicken since it's very difficult to get pork!! i hope it comes out well!!
+jayant jolly yes it will work perfectly 😄👨🏻🍳
Where do you live that it is hard to get pork?
India!!
Fantastic!!!
Love your videos man. Keep it up.
+Jack Belliveau thanks 👍
Made this today. It was delicious. I had the heat too high and it reduced too much but after I added some extra water everything seemed to end up fine.
great we’ll done on that and glad you liked it 🙂
Great. As always!
Fortunately our butcher has got some fresh pork filet. So this will be our dinner for tomorrow. Thanks for sharing and putting so much love and effort in your videos.
BTW, if you will write a cook book, I will buy a copy for all of my family members.
+Senpatientulo big problem with that is my written english but if funds allow later down the line i will think about what shall i call the book?
This is a great dish.
This is spectacular!! Regards from India! 😊
I've been enjoying your videos, they're very well done. I'd like to see you do a video on substitutions and correcting mistakes. Also cooking tools. I find so many people struggling just because they have too thin a pan or don't have a meat thermometer.
+avisitorhere yeah that’s a good idea i will try to do that during the food talks series
Love your video!
Bravo!
Very well done. Approachable. You make the food the subject and not yourself. Will certainly try this recipe. Merci.
Will try this one tonight - I like using a stock cube for seasoning - something Marco Pierre White does a lot although you can use water a really good home made chicken stock is the best 😊👍
Wow now im starving thanks for sharing, subscribed.
Ça a l'air bon. Merci du Colorado.
Hi Stephane and thank you for a beautiful dish 😉 Just tried this tonight and it is amazing!! I used my own homegrown veg for the dish which i am sure improves flavour 😆 I did make a mistake and added too much liquid, but it worked out fine in the end 😉 Thank you so very much for a lovely dish. All the best...Andy & Karen.
thanks guys for trying out the dish and equally happy you liked it 😀😀😋👨🏻🍳 i have just created a new ce teal place for everyone to post their dishes when you try it next time you try something please send a pic to #frenchfoodme for instagram twitter or facebook cheers
That's going on our lunchtable today 😁 thanx for the inspiration!
Btw... it was delicious, family loved it 😊
Thanks for the recipe!! I tried it out and it was delicious!
great how dis you go with it not too difficult ?
@@FrenchCookingAcademy it wasn't difficult but I think I need to perfection it.. so I'll try it again sometime
Cute! You forgot you were speaking english and went into french. The brain is so amazing
....the meal looks incredible too!
Looks delicious, and I love your accent!!
thanks for watching and welcome on the channel
OOPS, I did it again!;-)
Great recipe for a cold Sunday!!!
Greetings from "Autriche"!!
A fantastic looking recipe.
+Dwayne Wladyka thanks much appreciated😀
Nice! I have some left over turkey/chicken bone stock that should make this pretty tasty. Sunday dinner is solved.
going to try this with veal for my practical exam . wish me luck
And now I am hungry!
Hey, made this tonight and it was quite delish. Sauce was sublime. Pork was good but could have used another layer of flavor- possibly a rub or marinade the night before? Thoughts?
Very good indeed Sir I really like the recipe classic French cuisine . Good question for the chefs quiz whats the difference between a fricassee and a blanquette ? :)
Looks good. Do you have any homard recipes?