Rouelles de Veau Bourgeoise - Veal Shanks with Pearl Onions and Mushrooms

So Jack is attempting to prove that he is the better cook in the house.  To do this, he has begun to tackle Le Cordon Bleu at Home.  

Last night, we were sitting on the couch, me enjoying a film (of which I can't remember, so I guess I didn't enjoy it as much as I thought) and Jack with book in hand, flipping through the pages.  He immediately began to quiz me on cooking methods and meanings.  The funny thing was that whenever he was about to ask me a question, he would cover the page with his hand so I couldn't "cheat" and peek over at the answer.

You know, because we are still in 3rd grade.

Regardless, it was quite endearing, even if I didn't know that a brown sauce is called a sauce espagnole or to how to keep lumps out of a roux-bound sauce (either a cold liquid to a hot roux or a hot liquid to a cold roux).  

With each wrong answer, Jack took the opportunity to say "You know, you really should know this for someone who cooks as much as you do."  

Thanks.

Jack began his culinary quest with Rouelles de Veau Bourgeoise - Veal Shanks with Pearl Onions and Mushrooms.  It is an interesting dish that is called a Bourgeoise because "the garnish and the egg yolk and cream "liason" (thickener), are characteristic of family-style dishes."  This veal shank was sliced and simmered slowly before being combined with the vegetable garnish that is cooked separately to preserve the individual tastes.  Curious.

I was working out to Jillian Michael's "Boost Your Metabolism" DVD, (which is 50 minutes of pure hell and torture and harder than any 5 mile run or hour in the gym that I usually do.  But my butt is tighter and my body is more toned, so it is pure hell and torture that works).  While I was working out, the most delicious scents wafted through the apartment, which was very distracting for my workout.  My stomach grumbled as the smell of butter, cloves, onions, thyme, parsley and sauteed mushrooms encircled me. As I walked out of the bedroom and into the kitchen, Jack was proudly plating his dish. 

And the taste? Oh the taste.  Soft, tender veal swam in a delicious veloute` and was served with flavorful spring onions and delicate buttom mushrooms.  Unfortunately, I didn't have much (Jillian would have killed me if I had veal covered in a sauce made with butter and egg yolks after her workout), but I stared longingly at the dish while I drank a blueberry and almond milk smoothie.

I think I've got myself a self-trained chef in the making.  

You can find the recipe for this delicious dish HERE.

Comments

[Jen @ My Kitchen Addiction]

Wow - looks fantastic! I wish my husband would decide to read Le Cordon Bleu at Home... don't think that's ever going to happen, though.

[jenn]

Wow, At least now you won't have to worry about who's going to cook dinner. Looks like jack did a great job.

[Tracey]

You guys are so much fun :) I really wish Jack would come and teach my husband a thing or two! The meal looks amazing!

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