veal marengo

As my husband polished off his portion and then started in on my plate of this week’s French Fridays with Dorie recipe, Veal Marengo, I warned him to slow down and savor it, because it was the last stew recipe in the book. Yay! Sorry, I meant that last sentiment to be a quiet inner voice. What can I say, while my fellow Doristas are celebrating a fish-free Friday, I am celebrating the fact that I will be unlikely to face another bowl of stewed meat for many years to come.

My husband, of course, loved this recipe and had no problem finishing both plates. So the score this week is 1 winning stew recipe + 1 appreciative stew lover + 1 “happy that’s done” stew hater. I’m going to call it a win.

FFwD264

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16 Responses to veal marengo

  1. So funny our various reactions to different recipes! I cannot believe we are so close to the end…

  2. Ei says:

    Ha! Nice. Good for you for sticking with all of the dreaded stews. I planned to buy the ingredients for this today, but now Charlie is home from school with a fever. My list of make-ups is getting longer and longer.

  3. Ha ha. Love that you both enjoyed this recipe albeit for different reasons 🙂

  4. Emily says:

    That was an awesome plate up of stew! This was enjoyed over at our place too!

  5. Cher says:

    I don’t hate stews, but I will be glad to not have to see one for a long while either… I am okay with the fish recipes for the most part (although, dreading the escabeche).

    Glad you both enjoyed! Have a great weekend

  6. ProfWhoCooks says:

    I love your equation–made me chuckle! I can definitely see not liking stewed meat very much. It’s not my favorite thing in the world, but it makes cooking for the week easier so I’ve succumbed. Yay for being done with stews! 🙂

  7. I love a stew because I love mixing my food. I would always get yelled at as a kid for making a big heap with my dinner. My daughter is with you…done with stew. It is time to start getting lighter… but we still have quite a bit of snow to melt in NY.

  8. Nana says:

    It’s amazing how we all react to the various recipes. This was great, Hubby wants a repeat, and I really don’t mind. Next time I will search for some Veal. Cannot believe we are coming down to the end. Looking over all the recipes Tricia and I have missed, I guess the next few weekends will be
    a cooking marathon. Hope everybody is hungry.

  9. I’m with Diane and Nana…I love a good stew, and so does my hubby! I guess we’re in your husbands camp on this one! Sorry this was not for you…but it looks great! Happy weekend, Rose!

  10. Susan says:

    How funny! We loved this one. It’s always interesting to see everyone’s reaction to the recipes each week.

  11. thekitchenlioness says:

    Rose, I can see that your husand would enjoy this lovely veal stew – after all, we do live in a country of serious sauce lovers…the kids were head over heels with this recipe – sauce heaven – and we also really enjoyed the depth of flavors here.
    Your presentation is very pretty!
    Hasn´t the weather been nice?!
    Liebe Grüße and have a nice weekend,
    Andrea

  12. Teresa says:

    Sometimes I think our group is a compendium of food aversions as much as it is a celebration of French food! By now, we’d all be able to cook for each other without tripping up on each other’s ‘no go’ foods and techniques.

  13. Cakelaw says:

    I adore stews, and I loved this one. So delish!

  14. Mary Hirsch says:

    It’s Pi Day, 3/14, so it’s a day to celebrate mathematics and equations so yours fits right into my day. I’d take a win-win-win equation over 3.14 anytime. Nice Post. Your stew does look very tasty, Rosa.

  15. Diane Zwang says:

    I don’t hate stews either but we are not big beef and potato dinner eaters. I am going to try another one of her fish dinners tonight.

  16. betsy says:

    I’m not much of a stew eater either. I especially dislike beef stew, but I’ve been surprised how much I liked some of the stews in the book. I guess trying things we don’t expect to like and enjoying them is one of the joys of cooking the book.

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