Author: Natalie Hanson

I am a software industry executive, most recently in life sciences management consulting. I build and lead teams who design, develop, and sell software and services. I lead and deliver with a human-centered lens. As an anthropologist, my research has focused on work practices and work environments. I am interested in interdisciplinary collaboration, as well as how institutions' response to macro trends affects the lives of employees. You can learn more about me at http://www.nataliehanson.com.

Blanquette de veau printanière

Natalie Hanson

This is my very favorite dish!  Serves 8 to 10.

2 Tbsp vegetable oil
2 Tbsp olive oil
2 lb veal shoulder cut into 2″ pieces
Salt and pepper
2 Tbsp flour
2 cloves of garlic, minced
1 cup of dry white wine
1 cup of homemade chicken stock
Bouquet garni
2 Tbsp butter
25 to 30 small onions, peeled
1 Tbsp of sugar
1/2 lb of mushrooms
1/2 cup of cream and 1 egg yolk mixed
1 Tbsp chopped parsley

  • In a heavy casserole or pan, heat the oils.
  • Brown pieces of veal well on both sides, making sure they do not touch each other.
  • Continue until all the veal is browned. Put it in a large casserole.
  • Sprinkle with salt and pepper and the flour.
  • Stir and saute for a few minutes.
  • Add the garlic, wine, chicken stock, bouquet garni and bring to a gentle boil.
  • Reduce heat and simmer gently for 1-½ hours.
  • Meanwhile, melt 1 Tbsp of butter in saucepan and add the onions.
  • After they are slightly brown, sprinkle them with the sugar and sauté a few more minutes.
  • Add to the casserole.
  • In the same saucepan melt another Tbsp of butter, add the mushrooms and cook until all the moisture has evaporated.
  • Add to the casserole.
  • After 1-½ hours make sure the meat is tender.
  • With a slotted spoon gently remove the meat, mushrooms and onions on a serving platter.
  • Reduce the remaining sauce in the casserole, if needed.
  • Remove from the heat.
  • Mix cream and egg yolk and add to sauce. Ladle some of it on top of the meat.
  • Pour the rest in a bowl to pass around for extra.
  • Garnish the platter with parsley and decorate with glazed carrots.
  • Serve rice on the side.

Glazed carrots

  • Cut lengthwise to have sticks about 3 inches long.
  • Simmer in water for 5 minutes.
  • Drain well.
  • In a saucepan melt 2 Tbsp butter, add 2 Tbsp of granulated sugar and the carrots.
  • Sauté for a few minutes.

Blanquette de veau à l’ancienne

Natalie Hanson

Serves 6-8 people.

3 lb of boneless veal in 2 inch chunks
6 cups of chicken stock, home made or canned
2 carrots, cut into chunks
1 large onion, quartered
2 cloves of garlic, unpeeled
2 celery tops
1 leek
Bouquet garni, salt, pepper

  • Blanch the veal: in a large casserole, cover the veal with cold water, bring it quickly to a boil, and let simmer for 1 minute before draining it in a large sieve.
  • Wash any residue off the pieces of meat under cold running water, scrub the casserole, and replace the veal in it.
  • Cover the veal with the chicken stock, and supplement the stock with water if necessary.
  • Add the carrots, onion, bouquet garni (thyme, bay leaf, parsley), garlic cloves, and the salt.
  • Slowly bring the stock to a boil, and skim the surface of any residual scum.
  • Then, reduce the heat to barely simmer the liquid.
  • Cook partially covered for 1 to 1-1/2  hours, or until tender.
  • While the veal is simmering prepare the white onions and the mushrooms.

The vegetables

20 to 25 small white onions, peeled and left whole
2 Tbsp of butter
2/3 cup of chicken stock
1 tsp of lemon juice, 1 lb of mushrooms, sliced

  • In a large saucepan you can cover tightly, heat together 2 Tbsp of butter and the stock.
  • Slowly bring this to a boil and, when the butter has melted, add the onions.
  • Cover the pan, reduce the heat, and simmer for about 30 minutes.
  • Turn the onions every now and then.
  • If the stock cooks away, add a little more from the veal in the casserole.
  • When the onions are cooked – pierced easily with a pointed knife – remove them from the pan with the slotted spoon, and set them aside in a bowl.
  • In the same pan, stir 1 tsp of lemon juice in the remaining stock, bring it to a boil, and add the mushrooms.
  • Cook them briskly for 5 minutes, remove then from the pan with a slotted spoon and set aside with the onions.
  • Pour any remaining liquid into the simmering casserole with the veal.

The velouté sauce

3 Tbsp of flour
3 Tbsp of butter
2 large egg yolks
1 cup of cream

  • When the veal is cooked, remove all the pieces from the casserole and strain the stock into a saucepan (press down on the vegetables).
  • Carefully drain the veal, onions and mushrooms of any juices collected in their bowls and add to the stock to be reduced as well.
  • Bring the stock to a boil and reduce to 2 cupfuls to use for the velouté sauce.
  • Melt the butter and stir the flour into it.
  • Cook this roux over low heat for a minute without browning it.
  • Then, slowly add the two cups of reserved veal stock.
  • Raise the heat and bring the sauce to a boil.
  • Lower the heat and let cook for 5 minutes longer.
  • Meanwhile mix together the egg yolks and the cream and pour into the sauce.
  • Season to taste.
  • Place the meat and the mushrooms and onions in a clean casserole.
  • Pour the sauce over them.
  • Gently but thoroughly mix.
  • Heat once more and sprinkle with parsley.

Blanquette d’agneau des bords du Rhone

Natalie Hanson

3-1/2 lbs shoulder of lamb
2 medium onions finely chopped
2 carrots, chopped
Salt, pepper
Bouquet garni
1/2 cup of beurre manié
2/3 cup of mayonnaise
Juice of lemon

  • Remove the meat from the bones, trim excess fat and cut the meat into 2 inch cubes.
  • Heat a bit of oil in a large pan, add the onions and carrots and cook, stirring all the time, for 5 minutes.
  • Do not brown.
  • Add the meat and seal in the oil but do not let brown.
  • Pour in enough hot water to cover the meat, add the salt, pepper and bouquet garni, simmer gently for 1 hour or more.
  • Add the beurre manié a little at a time over the heat until a creamy sauce is obtained and the flour is cooked.
  • Remove the meat and vegetable in a hot serving dish after draining the sauce from them.
  • Discard the bouquet garni and place the meat in a warm serving dish. Reserve.
  • Mix a little of the sauce with the homemade mayonnaise, return to the pan, mix well and add lemon juice and seasoning.
  • Strain some sauce over the meat, garnish with the vegetable and sprinkle with parsley.
  • Serve the rest of the sauce separately.

Garnish (cooked separately and tossed in butter)

1/2 lb of green beans
1/2 lb of carrots
Parsley

Mayonnaise

  • Beat 2 egg yolks with 1 tsp of Dijon mustard and a dash of white pepper.
  • Drip about 1 cup of olive oil in this mixture, slowly at the beginning and faster when it starts to thicken.
  • Add 2 Tbsp of lemon and some salt.

Beurre manié

  • 1/4 cup of butter worked together with 1/2 cup of flour.

Yugoslavian vegetable dish

Natalie Hanson

From Ruth Wessels.

Can be made several days ahead (without the cheese on top) and frozen after cooking.  Then return the casserole to the oven, to reheat 30 minutes.  Spread the cheese and brown just before serving.

1 potato, diced
1 medium zucchini, unpeeled and diced
1 medium eggplant, unpeeled and diced
2 green peppers, diced
2 small carrots, quartered lengthwise and cut into 1 inch strips
1 Bermuda onion, coarsely chopped
1 cup of shelled fresh peas
2 Tbsp chopped parsley
1/3 cup olive oil
1 Tbsp salt
1 tsp Tabasco (or soy) sauce                
1 tsp freshly ground pepper
5 large tomatoes, sliced
1/3 cup raw rice
1/2 cup olive oil
2 Tbsp white wine vinegar
1 3/4 cup grated cheddar cheese 

  • Combine potatoes, zucchini, eggplant, green peppers, onion, carrots, peas, and parsley with 1/3 cup of olive oil, salt, Tabasco, and pepper.
  • Line an oiled 9 x11 inch (deep) baking dish with half of the vegetable mixture.
  • Layer with half the tomato slices, sprinkle with rice, and add the other half of the vegetable mixture.
  • Top with remaining tomato slices.
  • Mix the remaining 1/2 cup olive oil with vinegar and pour over casserole.
  • Bake, covered at 350°F for 1-3/4 hours.
  • Sprinkle with cheese and place under broiler until cheese is melted.

Tomates provençales

Natalie Hanson

Unless you can find some good vine tomatoes that are nice and red, do not attempt this recipe in winter. The tomatoes are not tasty enough.

6 tomatoes
salt, pepper and olive oil
garlic and parsley, chopped

  • Cut the tomatoes in half, salt them and put them upside down on a paper towel to drain some of their juice.
  • Arrange in a gratin dish.
  • Cover the top of the tomatoes with olive oil, add salt and pepper.
  • Cook for 1-1/2 hours at 375°F.
  • Spread chopped garlic and parsley on top of the tomatoes for the last half hour of cooking.

Tian d’aubergines

Natalie Hanson

Tian is a provençal word often used to describe a casserole of vegetables which can include meat or fish as well.  Eggplant and tomato is a favorite combination of vegetables in the South of France.

It is a good idea to use a covered casserole dish that can go from oven to the refrigerator or even to the microwave, since this dish can be served hot, cold, or reheated.

2 medium eggplants (or 4 small ones)
4 tomatoes, sliced
2 onions, peeled and sliced
6 Tbsp of olive oil
2 Tbsp of balsamic vinegar
1 Tbsp of Dijon mustard
Salt and pepper

  • Lightly oil a gratin dish and spread the sliced onions at the bottom.
  • Slice the eggplants but do not cut all the way through.
  • Put a slice of tomato between each cut of the eggplants.
  • Slicing the tomatoes in a slant will permit a better fit when layering them into the cuts of the eggplants.
  • Make sure that the top of each tomato is flush with the top of the eggplant to make a nice presentation.
  • Arrange both eggplants, layered with the tomatoes, on top of the sliced onions.
  • Make a vinaigrette sauce sauce by mixing the mustard and vinegar and add the oil.  Season with salt and pepper.
  • Dribble the vinaigrette all over the eggplants.
  • Cook, uncovered, for an hour.
  • Then cover with aluminum foil or with the cover of the dish, and cook for another 45 to 50 minutes.

Spinach Timbale

Natalie Hanson

The custard mixture can be prepared hours in advance of cooking and the cooked mold may be kept warm or reheated. One mold (6 cup soufflé mold) or individual cups can be used.

3 cups of cooked spinach, squeezed dry
1/2 cup of finely minced onions
Grated Swiss cheese
2/3 cup of stale white bread crumbs
5 eggs
1 cup of boiling milk
4 Tbsp of butter
Salt, pepper, nutmeg 

  • Preheat oven 325°F
  • Cook spinach in 2 Tbsp of butter for 2-3 minutes and season with nutmeg, salt, and pepper.
  • Oil the inner surface of the mold or cup and cover with bread crumbs.
  • Cook the onions slowly in butter for 10 minutes not allowing them to brown.
  • Scrape the onions into a mixing bowl and stir in the cheese, bread crumbs and seasonings.
  • Beat in the eggs. In a thin stream, beat in the hot milk and butter.
  • Fold the spinach into the egg mixture, correct seasoning (if needed).
  • Turn the custard into the prepared mold and set it in a pan of boiling water.
  • Place on lower third of oven and bake for 45 minutes.
  • Custard is done when a knife, plunge through the center come out clean.
  • Make sure the water does not boil.
  • Remove mold and allow to cool for 5 minutes.
  • Run a knife around the edge and reverse on a serving platter.

Quick cumin hollandaise sauce

3 egg yolks, room temperature
1 teaspoon of cumin
salt, pepper
1 Tbsp of lemon juice
1 cup of butter

  • Prepare sauce a short time before serving.
  • Combine egg yolks, cumin and 2 teaspoons of lemon juice in the food processor.
  • Process until lightened in color and well blended.
  • In a saucepan set over medium heat, cook butter until it sizzles.
  • With blades running, gradually pour in the butter.
  • Add the remaining lemon juice and correct seasonings.

Spinach gratin

Natalie Hanson

Spinach mixed with a béchamel sauce is the French counterpart of creamed spinach. The fresh spinach could be replaced by frozen spinach, but the resulting dish wouldn’t be comparable in lightness to the one prepared with fresh spinach. This serves 4 people.

16 oz package of fresh spinach
1 large onion, chopped
A pinch of herbes de Provence
1 cup of milk
2 Tbsp of butter
2 Tbsp of flour
1/2 cup of grated cheese such as gruyère
Salt, pepper, nutmeg

  • Wash spinach leaves carefully.
  • Cut off the stems and discard them.
  • Put the leaves in a pot with just a little bit of water.
  • Cover and boil for 2 minutes flipping top to bottom once.
  • Drain and squeeze the cooked spinach dry.

 Make the béchamel

  • Bring the milk to a boil.
  • In another saucepan melt 2 Tbsp of butter and add the chopped onion.
  • Sprinkle some Herbes de Provence and cook until slightly brown.
  • Add 2 Tbsp of flour and mix well.
  • Slowly add the boiled milk and whisk briefly for a smooth sauce.
  • Mix in the cheese, season with salt, pepper and nutmeg.
  • Add spinach to the sauce and reheat just before eating.
  • Or, sprinkle additional cheese on top and cook in the oven until nicely browned on top.

Sherried mushroom rice

Natalie Hanson

For 8 people.

 2 cups of Uncle Ben’s rice (cooked according to directions)
3/4 lb of pork sausage
1 medium spanish onion, chopped
3/4 lb of mushrooms
1/2 cup of dry sherry
Salt and pepper
1/2 cup of cream 

  • Sauté and drain of all fat the pork sausage. Deglaze the pan with the sherry.
  • Sauté the onion in olive oil until gold.
  • Add the sliced mushrooms and cook until tender.
  • Combine with the rice, add the sherry.  Correct seasoning.
  • Just before serving add the cream.

Ratatouille

Natalie Hanson

This recipe is better when done the day before and reheated.

1 medium eggplant, cubed
4 or 5 small zucchinis, sliced
1/4 cup of olive oil
2 medium onions, thinly sliced
1 lb of tomatoes, peeled, seeded and chopped
1 green pepper, cored, seeded and sliced
2 cloves of garlic, crushed
1 tsp basil
Sprig of thyme
1/2 tsp of coriander
Pinch of crushed aniseed
Chopped parsley

  • Sprinkle the eggplant with salt and put let the water drain for 30 minutes.
  • Dry on paper towels.
  • To get the best flavor, you can cook each vegetable separately in a frying pan before proceeding with the recipe.
  • Heat half the oil in a large casserole, add the onion and cook over low heat until soft.
  • In a large pot put the eggplant, zucchinis, tomatoes and pepper.
  • Sprinkle the garlic, herbs, salt and pepper on it.
  • Mix gently.
  • Spoon the remaining oil on top.
  • Cover and simmer for 30 to 40 minutes until vegetables are tender.
  • Sprinkle with parsley and serve hot.