Finally getting caught up getting my meals out of the camera and onto the blog. Well yes, I’ve been spending a lot of time staring into Trotoux’s window, walking in and buying stuff. Of course I wanted this veal roast.
I promise that after I make the pork loin roast I’ve already bought, I’ll stop and shop somewhere else, just for variety 🙂 Also my green Emile Henry tajine was begging to be used for roasting. I was wearing out the red one and still haven’t gotten to the blue because it’s new and needs to be seasoned first. Anyway.
Gluttony? HA HA HA
I love these tight little mushrooms I bought at the herb lady’s stand. For authenticity’s sake, all of her vegetables have dirt/sand/grit clinging to them. That must be the reason 😀
There was a bit of moaning because we weren’t sitting at the picnic table today, but I had absolutely no desire to haul plates and food back and forth for a multi-course meal. So that’s why.
Some people always have a good time, no matter where they’re sitting.
Thierry helped out with the carving and Chantal with the serving. It’s too bad his girlfriend Arielle couldn’t make it. Maybe she’ll be here for the pork 🙂
We began with a cocktail of lobster, melon and winter cucumber. I’ve made something like this before and it was a good beginning for a heavy meal.
After the main course we had salad greens from M. Parret’s garden.
And predictably, cheese.
And you remember the cheesecake.
After the cake, clutching our hearts, we fell from the table. This could really happen one day but it won’t be after a visit to McDs. Dead, but somehow healthier and a little drunk 😀
Tajine Roasted Veal
1 large veal roast, seasoned with salt and pepper
1 tbsp olive oil
1 large onion, cut into 8 wedges
2 large garlic cloves, thinly sliced
1 red bell pepper, diced
1 lb small, tightly closed mushrooms, halved
1 lb small, new potatoes, quartered
3 fresh bay leaves
5 sprigs thyme
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
1/2 cup Jura wine (vin jaune)
Brown the veal roast in the tbsp of olive oil on all sides, reserve.
Mix the onion, garlic, bell pepper, mushrooms, potatoes, bay leaves, thyme, salt, pepper and olive oil together, then place in a large tajine, topping with the browned veal and pouring the wine over all.
Place in a 375 F oven with the tajine top on and roast for 45 minutes, remove the top and continue roasting for 15 minutes.
Wine suggestion: Petit Chablis and Brouilly