From 0339560a71f50cfc846ecb18707c339c94e5ffa9 Mon Sep 17 00:00:00 2001 From: garrettmills Date: Sun, 30 Jun 2024 21:44:58 -0400 Subject: [PATCH] Add Blanquette de Veau ETW post --- src/app/resources/assets/main-70s.css | 2 +- src/app/resources/food-blog-countries/FR.md | 2 +- .../food-blog/FR-Blanquette-De-Veau.md | 83 +++++++++++++++++++ src/app/resources/views/food/about.pug | 2 +- src/app/resources/views/food/post.pug | 71 ++++++++++++++++ 5 files changed, 157 insertions(+), 3 deletions(-) create mode 100644 src/app/resources/food-blog/FR-Blanquette-De-Veau.md diff --git a/src/app/resources/assets/main-70s.css b/src/app/resources/assets/main-70s.css index 1f1550d..03fd028 100644 --- a/src/app/resources/assets/main-70s.css +++ b/src/app/resources/assets/main-70s.css @@ -880,6 +880,6 @@ section#auth h3 { margin-left: auto; margin-right: auto; margin-top: 50px; - margin-bottom: 50px; + margin-bottom: 30px; max-width: 100%; } diff --git a/src/app/resources/food-blog-countries/FR.md b/src/app/resources/food-blog-countries/FR.md index 4d89594..5a1c8e2 100644 --- a/src/app/resources/food-blog-countries/FR.md +++ b/src/app/resources/food-blog-countries/FR.md @@ -1 +1 @@ -French cuisine has evolved from medieval feasts to today's refined gastronomy, influenced by figures like La Varenne and Escoffier. It balances regional specialties such as Provence’s bouillabaisse and Lorraine’s quiche with modern innovations by chefs like Alain Ducasse and Dominique Crenn. Known for its rich flavors and sophisticated techniques, French cuisine continues to shape global culinary trends, blending tradition with contemporary flair. +French cuisine has deep historical roots. It balances regional specialties such as Marseille Bouillabaisse a Provencal and Quiche Lorraine with modern innovations by chefs like Alain Ducasse and Dominique Crenn. Known for its rich flavors and sophisticated techniques, French cuisine continues to shape global culinary trends, blending tradition with contemporary flair. diff --git a/src/app/resources/food-blog/FR-Blanquette-De-Veau.md b/src/app/resources/food-blog/FR-Blanquette-De-Veau.md new file mode 100644 index 0000000..6ac3b40 --- /dev/null +++ b/src/app/resources/food-blog/FR-Blanquette-De-Veau.md @@ -0,0 +1,83 @@ +--- +title: Blanquette de Veau +date: 2024-06-30 19:00:00 +slug: FR-Blanquette-de-Veau +country: FR +tags: + - stew + - beef + - veal +--- + + + +We begin our journey with a brief exploration of French cuisine, perhaps some of the most famous in the world. Both for my own sanity while cooking, and because I'm more interested in the commonplace dishes in each country, I don't intend for this blog to be a review of fine dining. + +This week's dish, blanquette de veau -- "blanquette" meaning a white dish, "veau" meaning veal -- is a stew originating in Normandy. [Wikipedia](https://en.wikipedia.org/wiki/Blanquette_de_veau) describes it as being "among the most popular meat dishes in France." + +As the name suggests, this stew is typically made with veal, the meat of young cows. Veal is much tamer than beef, more tender, and lighter in color. Like most popular dishes, there are many different recipes and techniques for making blanquette de veau. Some use lamb or poultry, [some](https://www.dartagnan.com/veal-blanquette-de-veau-recipe.html) use vegetables such as leek or turnip. + +Eugénie Brazier +
+ La Mère Brazier. Source +
+ +The recipe I chose is by la Mère Brazier. Eugénie Brazier was a classical French chef. She was the first person in history to be awarded six Michelin stars, and is sometimes referred to as "the mother of French cooking." The recipe comes from her cookbook, The Mother of Modern French Cooking: + + +
p. 189, if you were curious
+ +It's a surprisingly easy dish to pull together, and -- like most popular dishes -- fairly affordable. + +
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The ingredients I used. Not pictured: flour, butter.
+ +It is at this point, however, that I must acknowledge that I live in Indiana, not France. I wasn't able to get my hands on veal in time, so I substituted a standard stewing cut of normal beef. (I've since decided that lamb would have been a closer substitute, but that's water under the bridge.) The recipe also calls for "Small Onions," which I interpret to mean pearl onions. For those, I had to substitute a small sweet onion, quartered. + +The recipe begins by bringing the meat to a simmer on its own, skimming off the scum. This is, in my opinion, by far the most annoying step in the recipe. I'd recommend doing this with a fine-mesh spider if you have one, but I don't. + +
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+ +After the scum has mostly subsided, add in the hard veg and bouquet garni (of thyme, rosemary, and bay leaves) and simmer for 90 minutes. Brazier's recipe assumes you're using veal, which is more tender, so I found it needed to simmer for a bit longer to produce tender beef. + + + +Toward the end of the cooking time, the recipe calls for a buerre manié (what I would've called a roux). The recipe says to prepare this, then mix it directly into the cooking liquid, then add a mixture of egg and cream for richness. I departed from the recipe a bit here to add some of the liquid to the buerre _first_ to prevent clumps. I also tempered the egg mixture w/ the cooking liquid. + +
+ + +
+ +After a bit more cooking (Brazier warns you not to simmer it), I stirred the meat and veg back in, and added salt and the cooked mushrooms. I sauted these lightly. Then, a curveball: stir in some chopped gherkin. + +
+ + +
+ +The stew was rich and creamy, but subtle. It tasted like true comfort food -- warm, hearty, but not overwhelming. I was skeptical about the gherkin at first, but I think it works. It provides an occasional burst of acidity and brightness in what is otherwise a very rich dish. + +Because the dish is so subtle, I found it to be very sensitive to under-seasoning. Despite adding salt and pepper when cooking initially, I had to add quite a bit more salt at the end. (For this style of dish I instinctively reach for [Maggi seasoning](https://www.americastestkitchen.com/cooksillustrated/how_tos/13310-boost-savory-flavor-with-maggi-seasoning), but that seemed offensive...) + + +
Brazier recommends service over rice (e.g. as in the cover image at the very top).
+ +I'm excited to try this dish again in the future, probably with the addition of some of the veg I saw in other recipes, such as parsnip or leeks. It's probably sacrilegious, but I also think something green like frozen peas would be quite nice. + +
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+ +All images in this post were taken by me, except the one of la Mère, which I sourced from [here](https://dermutanderer.de/oktober-blogevent-eugenie-brazier/), with attribution. + +I borrowed The Mother of Modern French Cooking from the fantastic Indianapolis Public Library. diff --git a/src/app/resources/views/food/about.pug b/src/app/resources/views/food/about.pug index 3ea194b..c4c4123 100644 --- a/src/app/resources/views/food/about.pug +++ b/src/app/resources/views/food/about.pug @@ -18,7 +18,7 @@ block append food-content h3 Upcoming Countries ul - li July 2024 - France + li July 2024 - France li August 2024 - Ethiopia li September 2024 - Colombia li October 2024 - Pakistan diff --git a/src/app/resources/views/food/post.pug b/src/app/resources/views/food/post.pug index 51f71ca..66fdbd9 100644 --- a/src/app/resources/views/food/post.pug +++ b/src/app/resources/views/food/post.pug @@ -22,7 +22,78 @@ block meta // fixme: twitter:image +block append style + style. + .post-content img:hover { + cursor: pointer; + } + + #imageModal { + display: none; + position: fixed; + top: 10px; + left: 10px; + width: calc(100vw - 20px); + height: calc(100vh - 20px); + background: var(--c-font-muted); + color: var(--c-background); + text-align: center; + z-index: 500; + } + + #imageModal .modal-header { + text-align: end; + height: 50px; + } + + #imageModal .modal-header div { + font-size: 2em; + margin-right: 20px; + } + + #imageModal .modal-header div:hover { + cursor: pointer; + } + + #imageModal .image-container { + height: calc(100vh - 80px); + display: flex; + flex-direction: column; + justify-content: center; + align-items: center; + } + + #imageModal img { + max-width: calc(100vw - 20px); + max-height: calc(100vh - 80px); + } + +block append script + script. + window.hideImageModal = function() { + document.querySelector('#imageModal').style.display = 'none'; + } + + document.querySelectorAll('.post-content img') + .forEach(function(img) { + img.addEventListener('click', function() { + console.log('click!', img) + + const modal = document.querySelector('#imageModal') + const modalImg = document.querySelector('#imageModal img') + modalImg.src = img.src + + modal.style.display = 'initial'; + }) + }) + block food-content + #imageModal + .modal-header + div(onclick='hideImageModal()') ✖ + .image-container + img + .centered-content h2.post-title #{post.title} p.post-byline 🌎 #{blogCountry(post.country)}   |   by Garrett Mills on #{blogDate(post.date)}