Added: Feb 7, 2011

From: CuteCatFaith

Duration: 10:15

Please don't fuss at me for the ground veal. We buy from a FREE RANGE butcher in Le Marché de Saint-Denis outside Paris, France. We get this about four times per year, no more. This was 300 grams of freshly ground veal, and it made 6 meals. Cost? 2 euros for the meat. If you want to experiment with chapelure, I can get it for you cheaply and ship it anywhere in the world. I use other extenders more readily, but oatmeal is not always that easy to find in France, and I had just run out of it. Chapelure is full of processed things and not really very good for you, but they use it for fine breading here, and yes, it does contain hazelnuts, so beware if you have allergies. The thing which made this recipe work was celery. Actually very costly in France, we only buy it six or seven times per year. I like it dirty -- I know then that it really came out of the ground. I rinse it well and process the tops, also, which are very bitter but I tend to keep them separate and use them more for soup flavoring. If you want any of these spices and things, contact me at cutecatfaith.com. I just double the price of the item and the postage, and can also mail it insured and registered! It has already been packaged so is legal to send around. I can even send paté but these must be in tins, which are less good than patés in glass or in a ceramic tureen. If you set them out for 15 minutes before using them and let them breathe, some can be very nice. Quatre épices is a standard in French cooking, and contains ground clove, ground nutmeg, ground cinnamon and ground pepper. You must have this for making soups, mashed potatoes and more. The peppers were stuffed and put straight into the fridge for a day, which is a risk because the meat will start to spoil. A little water in the bottom of the glass baking dish sort of allows them to steam. Normally, I would have frozen them, but since I knew they'd be cooked the next morning, I took a chance with the fridge. The tomato sauce was done separately and a bit was put over the peppers, which were served with white rice (long Thai variety). If you really feel you cannot cook from scratch daily, you should group together with neighbors. I am serious about this! There is usually someone around who has time in the mornings to raise bread dough, make pasta from scratch, sauces and food for your day. Everyone pitches in and gets what is local and in season and the cost is shared. You should lend your containers to the cook and the ready-to-go food will be put into your own container and given back to you. In France, every hamlet or nabe had a real baker with a real outdoor stone oven, and when the bread was finished, people gave their Dutch ovens to the baker and paid him a coin and in the cooling oven, the beans or cassoulet or tripe or whatever cooked slowly over many hours. This made no waste of the extra heat, and slow cooking is ideal. The baker kept an eye on your valuable food and next day you'd go and get it, because he or she had taken it out of the oven and started the new day's fire early in the morning. People would then put their Dutch oven in front of their hearth at home. It would be warm again by noon, the main meal of the day, always followed by a siesta. French Dutch ovens are called "cocottes" and every home has one. The reason there are grooves in the lid is so that you can actually add ice cubes! This recreates the warm hearth stones and the very cold French room. I am serious. I used a non-stick pot for the tomato sauce and you should never use non-stick or Teflon items, as these put plastic into your food. I plan to swap my non-stick pot, which was a second-hand gift in a small inheritance from the States last year, for another cooking item of some type, perhaps a cocotte. I have been married so long, I am on my fifth cocotte! Then they finally crack or chip, you must discard them. (They can be decorative planters, I guess.) The cocotte goes in the oven or on the stovetop, as you please, and they are nice because you can brown some poultry or meat on the stove top in a little fat, then transfer the whole thing into the oven with other ingredients or herbs or what have you. If you want copper bed warmers, copper cookware, a cocotte or spices or many other items, contact me. I can also get you jam cookers, pickling devices, a real working butter churn, carved chests for storage (antique) and even handmade wooden tools, wooden shoes you can wear daily, and so on. I specialize in finding huge pieces of country French furniture, all antique and one of a kind, and ship around the world. Again, I just double the price of the item and the shipping and make my profit that way. copyright 2011 Lisa B. Falour, B.S., M.B.A. all rights reserved LISA, INC. (EURL) cutecatfaith.com

Channel: Howto

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