Skipping summer

This stretch of rainy and grey weather has led me to believe that the ten days of glorious warm sunshine was spring, summer, and early fall rolled into one brief moment in time and now we find ourselves in rainy late October. In my preparations for cooking dinner for ten people tomorrow, I've been scanning my cookbooks for ideas and came upon this hearty warmer and bookmarked it for the coming days of continued rain. Veal, mushrooms, wine, cream... all necessary to drive the damp out of the house and bones. Zurichoise refers to Zurich, Switzerland and here means the dish involves mushrooms and cream. Good luck staying warm and dry.


Veal Stew (Zurichoise)
Vongerichten/Bittman, Simple to Spectacular
serves 4


2 Tbs canola oil
2 Tbs butter
1.5 to 2 lbs boneless veal shoulder, cut into 1/2-in chunks
Salt and freshly ground black pepper
2 cups trimmed and sliced white mushrooms
1/4 cup peeled and minced shallots
1 cup dry white wine
1 cup crème fraîche
1/4 cup chopped parsley leaves


Put the oil and butter in a large skillet and turn the heat to medium-high heat. Season the veal well with salt and pepper. When the butter melts and its foam begins to subside, add the veal, turn the heat to high, and cook, turning only occasionally, until nicely browned, about 10 minutes. (Do this in batches if necessary). Transfer the veal to a plate and pour off any excess liquid it may have given off. Add the mushrooms and shallots to the pan and cook over high heat, stirring occasionally, until the mushrooms begin to brown, about 10 minutes. Add the wine and cook, still over high heat, until it reduces by about half. Turn the heat to medium-low and stir in the crème fraîche and the veal; cover and cook, checking every now and then, until the veal is tender, another 40 minutes or so, perhaps longer. Stir in the parsley, adjust the seasoning, and serve.