VEGAN FONDUE DE POULET À LA CRÈME

[Chicken Simmered with Cream and Onions]

...Julia describes this dish as 'rich and delectable...and Scout for one would agree...he loved this sauce so much...

...of course Julia starts with directions of how to handle and cook the chicken...drying it thoroughly...

...I made my regular Chicken Seitan...recipe for VEGAN SUPRÊMES DE VOLAILLE À BLANC...

...turning it in hot butter (subbed Earth Balance)...for 4-5 minutes...

...then removed it to a dish...

...add thinly sliced yellow onions...covered and cooked for about 5 minutes until fairly tender...but...you guessed it...NOT browned...

...return the seitan...

...cover and cook...

...Season with salt...white pepper and curry powder...

...pour in some dry white wine...

...and cook until the liquid is almost entirely evaporated...

...bring some vegan cream to a boil in a small saucepan...

...and pour it over the 'chicken'...

...keep it at the barest simmer...

...baste the 'chicken'...Julia says the cream may look a little curdled...but will be smoothed out later...so don't worry...

...remove the 'chicken'...

...and boil rapidly...

...until the cream coats the spoon...

...juice a small lemon...

...correct the seasoning and add the lemon juice...

...smother the 'chicken' in the sauce...

...Julia suggests rice and peas with this dish...

...so that's exactly what we had...

...it was truly delicious...

Substitutions:

Vegan Chicken of your choice...we used VEGAN SUPRÊMES DE VOLAILLE À BLANC...but baked tofu or a store bought vegan chicken would be good oto...it really is the sauce that makes this dish...
Vegan Cream for the Cream
Earth Balance for the butter


Recipe here: Mastering the Art of French Cooking pp. 262-263

VEGAN DAUBE DE BOEUF/Daube de Mouton

ESTOUFFADE DE DOEUF
TERRINE DE BOEUF

[Casserole of Beef with Wine and Vegetables - Hot or Cold]
or...[Casserole of Lamb or Mutton with Wine...just using vegan Lamb instead] -if you prefer that version...you can use the seitan lamb recipe here...VEGAN GIGOT DE PRÉ-SALÉ RÔTI...

...not sure why this master recipe has three titles...

...The original meaning of Estouffade was a type of rich Brown Stock...and The modern meaning of Estouffade is more a variant of braising - a cooking technique which refers to a type of French Braise whereby the Meat is Marinated in wine before being Seared and then very slowly Braised in a small amount of liquid...(source)

...and the Terrine...is for when one might serve this dish cold...a terrine is a meat, fish, or vegetable mixture that has been cooked or otherwise prepared in advance and allowed to cool or set in its container, typically served in slices...(source)

...so now you know...

...this is a delicious vegan stew...

...and it starts with some beef flavored tvp chunks from the SDA store...but you can of course get them from Amazon...

...just add boiling water to cover and let sit for a few minutes...

...place the beefish bits in a bowl with some wine, olive oil, seasonings, herbs, and carrots and onions...marinate for at least 3 hours Julia says...

...meanwhile...simmer some veggie bacon in some water...and drain...

...line your casserole with the vegan bacon...

...prepare your tomatoes...these are some of the ones we froze whole...so just chopped and seeded...

...once again...I put my herbs (thyme and bay leaf)...into my little tea ball instead of in cheesecloth...

...and at this point you are supposed to take all of the chunks of meat out of the marinade and dust them with flour...but I omitted this step and just added a heaping teaspoon of flour to the marinade liquid...it's just for thickening...I also did not layer my vegan meat and vegetables...

...but just put everything into the casserole together...

...bring it to a simmer...and then cover...

...and cook slowly in the oven for 1 1/2 to 2 hours...it smelled so delicious...

...I removed the tea ball...Julia says to skim out the fat...but of course there wasn't any...and the flour thickened up the sauce quite nicely...

...we served it with Mashed Potatoes...Rutabaga...and green peas...

...this was so perfect for the chilly early fall weather we've been having...

...really delicious...

Substitutions:

Vegan Beef Chunks...ours came from SDA store...
That's it everything else was vegan...

Recipe here: Mastering the Art of French Cooking pp. 322-324

PATENTED PARBOILED RICE

[This recipe is not in French and therefore has no English equivalent to place in brackets]...

...and it comes at the end of the section on rice along with the Packaged Precooked Rice

...and it's funny...but I never buy the boxes of rice...and so I thought they were all sort of the same...so it was interesting to find out that this patented Parboiled Rice actually has more nutrients than white rice...80% of the nutrients in brown rice...

Parboiled rice (also called converted rice) is rice that has been partially boiled in the husk. The three basic steps of parboiling are soaking, steaming and drying.[1] These steps also make rice easier to process by hand, boost its nutritional profile and change its texture. About 50% of the world’s paddy production is parboiled. The treatment is practiced in many parts of the world such as India, Bangladesh, Pakistan, Myanmar, Malaysia, Nepal, Sri Lanka, Guinea, South Africa, Italy, Spain, Nigeria, Thailand, Switzerland, USA and France....from wikipedia...

...I was also surprised that Julia says that it may call for more liquid and a longer cooking time than regular rice...

...there's really nothing to it...

...just add the rice...

...and the water...

...and cook...don't remove the lid...just like in Julia's regular steamed rice...

...then fluff and you're done...

...hop over to Affectioknit to see what we did this fluffy and separate converted rice...

No Substitutions

Recipe here: Mastering the Art of French Cooking p. 534.

Vegan Vinaigrette à la Crème...again...

[Sour Cream Dressing - Dill Sauce]

...this is sort of an oooops post...as I didn't remember that I'd done this one before...

...I do have a spreadsheet that I'm using to track the recipes that I've completed...you can see it here...in fact that's how I knew that there were quite a few more than the 524 recipes that Julie Powel talks about in the movie...

...but I didn't have the spreadsheet in front of me...and I went ahead and took photos so I'll go ahead and post this again in case you've not tried this sauce...'cause it's really, really good...

..and it's a pretty quick and easy sauce to whip up...

...I used vegan sour cream...but Julia says you can use whipping cream...

...it'd probably still taste pretty 'sour' because of the vinaigrette...

...this time instead of crudités...we had the sauce with Vegan Fish...Sophie's...

...as Julia recommends this sauce for 'hot or cold fish'...

...all of the particulars are in the original post...Vegan Vinaigrette à la Crème

BOUILLABAISE

...so this is basically the VEGAN SOUPE DE POISSON...with a bunch of pieces of fish in it...

...Julia says that you can make the production as 'dramatic' as you want...I love her enthusiasm...

...so for my chunks of fish/shellfish...I got some Sophies filets...and some vegan shrimp...I've had the vegan shrimp before...kind of 'straight up'...and it was a little bit weird...the texture was a bit too chewy...or something...anyway...just a bit weird...so I'm hoping for better things in this soup...

...so basically....you make the soupe de poisson...I used a strip of sushi nori for a sea-like flavor...texture didn't matter because it's strained...

...and strain it...Julias says it should be delicious at this point so it will need no fussing later...

...then you add your vegan fish pieces...

...and bring it back rapidly to the boil...

...then immediately lift out the fish...and arrange the pieces on a platter...

...spoon a ladleful of the soup over the fish pieces...

...and serve the soup over a round of french bread...

...top with Rouille...

...and let each person choose which pieces of vegan fish/shellfish they want to add to their bowl...

Substitutions:

Vegan fish for the fish...we used Sophies...but there's a new Gardein Fishless filet that we want to try...
Vegan shrimp for the shellfish...ours came from SDA store... Sushi Nori for more ocean flavor...

Recipe here: Mastering the Art of French Cooking pp. 52-53