I had already planned to make a smaller version of this week’s French Fridays recipe. We still have leftovers from Easter to polish off, so while the stew would be a nice break from finding creative uses for ham, a large pot of stew sitting around the fridge could be a problem (frankly I’m not sure there is even room!). When I got to the store my decision was sealed:
Me: Do you all have veal stew meat, or maybe some shoulder I could buy?
Grumpy Butcher: If we have it, it would be in the case.
Worried Me: Yeah, Sorry, I checked and there is nothing in the case.
Grumpy Butcher: I can check the back, but it would be frozen.
Starting to Get Grumpy Me: It would be great if you could check. I’d love to buy some.
Even Grumpier Butcher: (Hesitates) I don’t think we have much.
Now Totally Annoyed Me: Whatever you have would be fine.
(10 minutes later) Butcher: I’ve got a pound.
Relieved Me: Great. I’ll take it.
My pound of veal and I grabbed up some spinach, dill and arugula and headed out the door, (forgetting the creme fraiche, which D would have to retrieve the next day). Halving a recipe is always interesting, but reducing one by two thirds is amusing. The end result was worth the effort. The bright green sauce blends the herbs and greens in such as way that no one flavor dominates but all meld together to in something that just tastes of spring. Both of us enjoyed the light fresh flavors, and though I served it with some leftover gluten free pasta, it would have been fine on its own with a simple vegetable side dish.
Since 2011, a group of cooks and bloggers have been making their way though all the recipes in Dorie Greenspan’s “Around My French Table.” We don’t publish the recipes, but you can pick up your own copy of the book and cook along, or just enjoy all the great food to be found in its pages.