Mushroom And Veal Cobbler - Country Living Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
3 Slices: , (3 oz) thick-cut
3 Cloves: garlic, chopped
-bacon, chopped
1 tbsp: Chopped fresh OR,
1 lbs: Veal stew meat, cut into
1 tsp: Dried rosemary leaves,
-1: -inch cubes,
1 tsp: Ground black pepper,
1 tbsp: Olive oil,
1/2 tsp: Salt,
1 Large: onion, chopped
3 cup: Plus 3 T water,
3: Carrots, sliced 1/2 inch
Herbed Cobbler dough, (recipe
-thick,
-follows),
2: Leeks, chopped
2 tbsp: Cornstarch,
1 package: , (10-oz) white mushrooms,
1 Large: egg yolk beaten with,
-chopped,
1 tsp: Milk, opt.
1/4 lbs: Cremini mushrooms, chopped
Directions:
1. In 5-quart Dutch oven over medium heat, cook bacon until browned
and crisp. With lotted spoon, transfer to large plate and reserve.
2. Increase heat to high; add veal cubes to bacon drippings in pot
and cook just until browned on all sides-about 4 minutcs. With
slotted spoon, remove veal to plate with bacon and reserve.
3. Reduce heat to medium and add olive oil to pot; add onion and
saute 5 minutes. Stir in carrots, lceks, white and Cremini mushrooms,
garlic, rosemary, pepper, and salt; cook, stirring, 5 minutes.
4. Add reserved bacon and veal to pot with 3 C water; cover and heat
to boiling. Reduce heat to low and simmer 45 minutes. Meanwhile,
prepare Herbed Cobbler Dough.
5. Heat oven to 350F. In small bowl, combine remaining 3 T water and
the cornstarch. Stir cornstarch mixture into veal mixture; heat to
boiling, stirring, until veal mixture thickens.
6. Ladle veal mixture into 1 1/2-quart casserole or deep-dish pie
plate. Top with Herbed Cobbler Dough, overlapping leaves or other
shapes slightly, allowing some open spaces for steam to escape. Brush
dough with beaten egg yolk mix- ture, if desired.
7. Place cobbler on rimmed baking sheet. Bake 30 to 35 minutes or
until topping is golden brown. Cool cobbler 10 minutes on wire rack
before serving.
Herbed Cobbler Dough: In small bowl, combine 1 C unsifted all-purpose
flour, 1 T finely chopped fresh herbs (we used rosemary and parsley),
2 t sugar, 1 t baking powder, and 1/2 t salt. With pastry blender or
2 knives, cut in 3 tablespoons butter until mixture resembles coarse
crumbs. Stir in 1/3 C heavy cream; mix just until blended. Gather
dough into a ball. On lightly floured surface, roll dough out to
1/4-inch thickness. Using cookie cutter or stencil, cut into leaves
or other shapes; re-roll scraps and cut more shapes. Refrigerate
dough shapes until ready to use.
Country Living/Sept/93 Scanned & fixed by DP & GG
Source from luhu.jp
and crisp. With lotted spoon, transfer to large plate and reserve.
2. Increase heat to high; add veal cubes to bacon drippings in pot
and cook just until browned on all sides-about 4 minutcs. With
slotted spoon, remove veal to plate with bacon and reserve.
3. Reduce heat to medium and add olive oil to pot; add onion and
saute 5 minutes. Stir in carrots, lceks, white and Cremini mushrooms,
garlic, rosemary, pepper, and salt; cook, stirring, 5 minutes.
4. Add reserved bacon and veal to pot with 3 C water; cover and heat
to boiling. Reduce heat to low and simmer 45 minutes. Meanwhile,
prepare Herbed Cobbler Dough.
5. Heat oven to 350F. In small bowl, combine remaining 3 T water and
the cornstarch. Stir cornstarch mixture into veal mixture; heat to
boiling, stirring, until veal mixture thickens.
6. Ladle veal mixture into 1 1/2-quart casserole or deep-dish pie
plate. Top with Herbed Cobbler Dough, overlapping leaves or other
shapes slightly, allowing some open spaces for steam to escape. Brush
dough with beaten egg yolk mix- ture, if desired.
7. Place cobbler on rimmed baking sheet. Bake 30 to 35 minutes or
until topping is golden brown. Cool cobbler 10 minutes on wire rack
before serving.
Herbed Cobbler Dough: In small bowl, combine 1 C unsifted all-purpose
flour, 1 T finely chopped fresh herbs (we used rosemary and parsley),
2 t sugar, 1 t baking powder, and 1/2 t salt. With pastry blender or
2 knives, cut in 3 tablespoons butter until mixture resembles coarse
crumbs. Stir in 1/3 C heavy cream; mix just until blended. Gather
dough into a ball. On lightly floured surface, roll dough out to
1/4-inch thickness. Using cookie cutter or stencil, cut into leaves
or other shapes; re-roll scraps and cut more shapes. Refrigerate
dough shapes until ready to use.
Country Living/Sept/93 Scanned & fixed by DP & GG
Source from luhu.jp