It's been 3 days since my last blog post and believe it or not, I am still sick!!! Although my runny nose has stopped, I have a terrible terrible cough that gives me the worst migraines. My migraines may have also worsen when I received news that my new job's training has been pushed to December. Ugh. Anyways, I am unable to even think about work right now. That'll bring me even more down. What I am most worried right now is that it seems Dad has been infected with the bug. I brought him straight to the doctors at the first signs and he is now under medication. With his fragile lungs, it could be deadly if left untreated. I am taking medications too, but I don't see many signs of improvement yet. I can honestly say that this is the worst that I've ever been sick because of the flu. Thankfully, MR is staying strong so he can relieve me of household chores and errands. But rain or shine, I am still taking care of our meals and today I made Blanquette de Dinde.
Blanquette de Dinde is a variation of the traditional French Blanquette de Veau but instead of using calf, I used turkey breast today. It's a dish I tasted for the first time when I arrived in France almost 2 years ago. Every Thursday, LU and AR would invite me to eat lunch at their house and this was almost always served. One Thursday, LU patiently taught me to make this dish and it's been in my heart and mind ever since!
First of all, here are 2 links of Blanquette de Veau I've made in the past (click here and here).
The step of cooking slightly vary from the original recipe because turkey takes much lesser time to become tender compared to calf.
In a deep pan, add 3 sliced carrots, an whole white onion picked with 2 clou de girofle / cloves, and a bouquet garni. Add water, salt, and black pepper and bring to a boil.
When it comes to a boil, lower the heat. Continue to simmer until the carrots are semi-cooked.
Add the cubed turkey breast and let it poach slowly for 5 minutes. Set aside.
In another pan, prepare your white roux with butter and flour.
In the meantime, drain the turkey and carrots from the broth and set aside. You won't need the onion and bouquet garni anymore.
Add the broth to the white roux. Whisk well.
Add more broth if necessary.
If it's too liquid, bring to a boil until it thickens.
Next add the turkey and carrots to your sauce. Stir.
Add the sliced mushrooms. I used fresh mushrooms because I stopped using canned products for Dad.
Stir and let it simmer slowly.
Next, in a bowl add one egg yolk, tablespoons of creme fraiche (cream), and lemon juice. Whisk.
Add the mixture to the pan.
Add some roughly chopped parsley. Stir.
Season again with salt and black pepper.
Serve hot and enjoy!!!
Lunch is served: Blanquette de Dinde and Mashed Potato