View the entire table of contents
for the Sept. 30, 2007 issue

See Also
How To Cook: Braises & Stews: Daniel Boulud
How To Cook: Braises & Stews
How To Cook: The Cellar
How To Cook: Getting Started
How To Cook: Getting Started: Alice Waters
How To Cook: Getting Started: Recipe: Alice Waters' Mesclun Salad With Anchovy Vinaigrette
How To Cook: The Grill: Michelle Bernstein
How To Cook: The Grill: Recipe: Michelle Bernstein's Mixed Grill
How To Cook
How To Cook: Poaching, Steaming & Boiling
How To Cook: Poaching, Steaming & Boiling: Emeril Lagasse
How To Cook: Poaching, Steaming & Boiling: Recipe: Emeril Lagasse's Warm Spicy Butter-Poached Shrimp
How To Cook: Roasting
How To Cook: Roasting: Charlie Trotter
How To Cook: Roasting: Recipe: Charlie Trotter's Whole-Roasted Squab
How To Cook: Sautéing & Frying
How To Cook: Sautéing & Frying: Eric Ripert
How To Cook: Sautéing & Frying: Recipe: Eric Ripert's Sautéed Cod
How To Cook: Soups, Stocks & Sauces: Mario Batali
How To Cook: Soups, Stocks & Sauces: Recipe: Mario Batali's Ragù Bolognese
How To Cook: Soups, Stocks & Sauces
How To Cook: The Grill

How To Cook: Braises & Stews: Recipe: Daniel Boulud's Veal Shoulder Forestière au Riesling

Issue: September 30, 2007

Note: This recipe is adapted from Braise: A Journey Through International Cuisine (Ecco), by Daniel Boulud and Melissa Clark 1 4-pound boneless veal shoulder roast, trimmed of fat and tied 6 cloves garlic, quartered lengthwise Coarse sea or kosher salt 2 tablespoons savory or marjoram leaves, finely chopped 1 1/2 teaspoons green peppercorns, cracked 3 tablespoons vegetable oil 2 tablespoons unsalted butter 6 shallots, cut into 1/4-inch-thick slices 1 leek, trimmed, white part cut crosswise into 1/4-inch-thick slices and 1 green reserved for the bouquet garni 2 pounds turnips, peeled and cut crosswise into 1/4-inch-thick slices 1/2 pound oyster mushrooms, trimmed and split 1/2 pound white button mushrooms, trimmed 1/4 pound lobster, shiitake or cremini mushrooms, trimmed and cut into 1/4-inch-thick slices Freshly ground black pepper 1 1/4 cups dry Riesling Bouquet garni (2 sprigs flat-leaf parsley, 1 sprig rosemary, 1 sprig thyme and 1 bay leaf wrapped in the reserved leek green and tied with twine) 1 1/4 cups heavy cream 3 large egg yolks 1/2 cup fresh flat-leaf parsley leaves 1.