Friday, 2 November 2018

Flemish Veal Stew




Hello! It's been a while! I took a month and a half break ....something I havent done in over 6 years! During my break, Wee Bear and I went to Nashville and Memphis ....LOVE! then we boarded a newly built paddle boat down the Mississippi River....I highly recommend this trip aboard the Duchess on American cruise line, we had the owners suite, however, all the suites and rooms or lovely on this boat. (not a ship) We met lots of fun people and ended the cruise in New Orleans. After arriving home in Seattle, we had five days to pack up and start our commute to our Winter home in Scottsdale. We took our time visiting family and friends the entire way, also, spending 4 nights in Laguna Beach(one of my favorite places). I'll post a couple photo's below.

Beef/veal stew cooked in beer has long been part of the culinary heritage of Flanders, and it is still one of the most popular stews.

 Through the ages, the recipe has varied, and every mother passes on her "secret" to her children. Some like to add liver or kidneys to the beef, which certainly gives the stew a more distinctive flavour. Others like it more "sweet" and add a slice of pain d'epices, an old-fashioned honey spice, bread, or even a slice of country bread spread with a strong mustard. These spicy and sweet flavourings have been an integral part of the Flemish palate and cuisine since the Middle Ages. 

For this recipe which I am passing to my children, I use veal or beef....that being said, you can use pork if you prefer. I have also written the adaption to the Instant Pot.


Flemish Veal Stew

2 1/2-3 lb. veal blade steak, cut into 3/4 inch cubes(sub beef or pork)
1 large onion, diced
3 Tablespoons unsalted butter
2 Tablespoons olive oil
1 large carrot, peeled and diced
1 celery stalk, diced
2 garlic cloves, chopped
salt and pepper
2 c veal or chicken stock 
1 c Belgian Beer
1 lb. shiitake mushrooms, stems removed and caps sliced (can use button mushrooms or a combination of mushrooms, which I did)
Fresh or frozen peas (optional, some times I do sometimes I don't)
2 Tablespoons chopped parsley
1 Tablespoons cornstarch dissolved in 3 Tablespoons of water
1/2 cup heavy cream (optional)

Preheat oven to 350 F degrees

In a large saute pan, heat 1 tablespoon of butter and 1 Tablespoon of oil. Or for IP users, use the saute function on your instant pot.

Dry the veal with a paper towel and brown on all sides without crowding the pan, season with salt and pepper and remove to a bowl.


Add remaining oil to the pan and cook the onion, carrot, celery and garlic until tender and golden brown, using low heat. Add vegetables to veal.

Add remaining butter to the pan and saute mushrooms until limp. Add to veal.

Add the beer and stock to the pan/instant pot and bring to boil, scraping up all the brown bits. Return the vegetables and veal to the pan, add the frozen or fresh peas(optional). Cover the pan (or pour stew into a baking dish and cover with foil), place into preheated oven and cook for one hour or until veal is tender. For instant pot, secure the lid on, set the timer to 10 minutes, high pressure, when timer rings, allow a slow release for beef, do a 5 minute slow release for veal, then turn the valve for a quick release.

If sauce needs thickening, add dissolved cornstarch. For IP put function to suate and add the cornstarch to thicken. Pour into a serving dish and sprinkle with parsley.

Serve with mashed potatoes, rice or spatzels.

Here is a link to my home made spatzels.






A Halloween party at our home for 40 guests. Theme was "Voo Doo New Orleans". I will post more about the Halloween party next October and how I put it together.  It was complete with a magician, New Orleans cuisine, alters, Voo Doo dolls and much much more. Pictured below from left, Wee Bear(the hubster) my daughter Holly, me and my son in law Nate.




Monday, 17 September 2018

Pear, Proscuitto and Brie Tart


This is so easy and and quick to make at the last minute, providing you have the ingredients on hand!

Thursday, 6 September 2018

Rhubarb and Peach Crostata


There is something about the look of this rustic tart that really wins, hands down for me!  To me rustic means unsophisticated, ragged and unpretentious. So often it is so much tastier as the dish is made from the heart with a special ingredient.......LOVE. Where the focus is sharing the love you have for people through the food you make for them, not through what it looks like.  Quote by Cesar Chavez

Tuesday, 21 August 2018

Rhubarb and Raspberry Crostata


I love making a galette or crostata! So easy to make, require only a few ingredients and does not require a lot of time.....however, presentation is spectacular! 

Tuesday, 14 August 2018

Instant Pot Summer Corn Chowder



This recipe is good for frozen corn, but, if fresh corn is available it is outstanding! I like to support my local farmers and buy at the roadside stand or at our local Farmer's Market.

Monday, 6 August 2018

Chicken Mango Peach Chutney Salad

 This is my favorite chicken salad! It screams SUMMER! Take it along to a picnic, BBQ or holiday gathering! Every time I make this salad I get rave reviews, everyone goes back for seconds. 

I find the chutney at the neighborhood grocery, it is Bonne Maman brand, but you can use any brand.


Saturday, 21 July 2018

Parmesan Panko Halibut Cheeks



I didn't need another reason to adore Mutual fish on Rainer Avenue in Seattle, however they provided me with a HUGE reason last week!! I stopped in to get a few pounds of Manilla clams for my tasty Chorizo Clams and Manilla Clams with bacon, yes, I make both ........I love them with bacon and the hubster loves them with chorizo. They are so quick to make, I don't really mind doing both versions, either in my instant pot or on the cook top and oh so yummy... Okay, okay...I'm getting off the subject....I was perusing the fish case while my clams were being packaged up and nearly fell over when I saw HALIBUT CHEEKS! WOWZER DOWZER! I quickly had my fish monger package up just under 3/4 pound for the following nights dinner. My fish monger telling me they are so hard to get, but, would gladly call me when they get them in and explaining that the halibut only have two cheeks and how rare they are.....this sort of had me giggling and wiggling ....imagining the halibut fish and their cheeks....