The Literate Chef

Archive for the ‘Stews’ Category

, ,

Wild Boar Stew

In Pork, Recipes, Stews on October 21, 2017 at 10:49 AM

Preparation time, 1 hour; Cooking time 4.5 hours. Serves 4.

Wild Boar Stew

Wild Boar Stew

Ingredients:

4 tbsp. extra virgin olive oil
2 lbs. Wild Boar Shoulder, cubed 1.5-2.0 inches
Sea Salt & Freshly Ground Black Pepper, to taste
6 cloves garlic, minced
2 medium onions, chopped fine
3 stalks celery, chopped fine
2 cups of Chianti
1 28 oz. can of Whole Peeled Tomatoes, chopped, retain liquid
6 tbsp. chopped fresh herb combination, (2 tbsp. each of oregano, rosemary & sage)
3 bay leaves
¾ lb. (about 12-14) of small yellow potatoes, leave whole
2 large carrots, peeled and sliced

Procedure:

  1. In a heavy casserole pot, heat the olive oil on medium heat.
  2. In two batches, add the Wild Boar Meat, and sprinkle with salt & pepper. Brown the meat on all sides, turning frequently. When browned to your liking, remove meat and set aside.
  3. Add garlic, onions and celery to the pot and brown lightly, remove and set aside.
  4. Add the wine and bring to a boil. Add back the meat and vegetables and any collected liquids.
  5. Add the tomatoes and their liquid, herbs and bay leaves, cover and bring to a boil.
  6. Lower heat, keep covered and cook for 3 hours.
  7. Remove bay leaves and discard. Remove meat and set aside.
  8. Transfer the gravy to a food processor and process until smooth. Add back the meat.
  9. Add the potatoes, and continue cooking on medium low for 1 hour.
  10. Add the carrots and continue cooking on medium low for 30 more minutes. The stew should cook for 4.5 hours total, excluding browning.

PLEASE SEE “IS IT AUTUMN YET?“

, , , , , , , , ,

Lamb Curry – West Indian Style Lamb Stew

In Lamb, Meat, Recipes, Stews on December 28, 2015 at 11:10 AM

(Adapted from “West Indian Lamb Curry” by Melissa Clark, New York Times Cooking)

Lamb Curry

This recipe doubles that from which it was adapted and should yield 10 to 12 servings. It lends itself to freezing and thereby could provide you with several nights meals, after you and your guests have had your fill.

Ingredients:

For the first step – marinate and refrigerate the lamb:
• 6 lb. boneless Leg of Lamb, cut into 2 inch cubes
• 2 tbsp. Curry Powder
• 2 tbsp. Kosher Salt
• 2 tsp. Ground Ginger
• 2 tsp. Ground Black Pepper
• 2 large White Onions, peeled and coarsely chopped
• 12 Scallions, washed and coarsely chopped
• 16 cloves of Garlic, peeled and smashed
• 2 inch piece of fresh Ginger, peeled and coarsely chopped
• 1/2 tsp. whole Allspice berries, crushed
• 12 thyme sprigs, leaves stripped and stems discarded
• 4 tbsps. Extra Virgin Olive Oil

For the second step – cooking:
• 4 tbsp. Extra Virgin Olive Oil
• 4 tsp. Curry Powder
• 2 cups dry White Wine
• 8 cups diced potatoes, about 4 whole potatoes, peeled
• 4 cups diced carrots, about 8 peeled
• 4 Habanero, Scotch Bonnet or Jalapeño peppers, chopped (with or without seeds depending on your tolerance to heat)

For the third step – serving:
• Cooked white Basmati Rice, about 1/4 cup uncooked per serving
• Fresh chopped cilantro
• Lime wedges
• Major Grey’s Chutney

Preparation:

Prepare the marinade and refrigerate the lamb:
1. With paper toweling, pat dry the cubes of lamb, and place in a very large bowl.
2. Combine the next 4 ingredients in a small bowl and mix well. Add to the lamb and toss well.
3. Combine the next 6 ingredients in a large bowl and mix well. Working in batches place the mixture in a food processor, and, adding olive oil as necessary, purée into a paste. Add the puréed mixture to the lamb and toss well, coating each piece of spiced lamb.
4. Tightly cover the bowl with plastic wrap, and place in the refrigerator to marinate overnight or up to 72 hours.

Cook the lamb:
1. Heat the olive oil in a large Dutch Oven over medium-high heat, and add the 4 tsp. of Curry Powder, stirring for about 30 seconds.
2. Workings in batches to avoid overcrowding, add the marinated lamb cubes and brown on all sides, add additional olive oil to prevent the lamb from burning and sticking to the bottom, if necessary.
3. As the cubes are browned to your liking, transfer them to a large platter.
4. When all of the lamb has been browned, add the white wine and de-glaze the pot, scraping up the fond as you do so.
5. Return the lamb and any accumulated juices from the platter, as well as any left over marinade, to the Dutch Oven. Add water to just cover the lamb, add the cover and bring to a boil. Once boiling, uncover the Dutch Oven, lower the heat to a simmer and braise for 30 minutes.
6. Add the potatoes, carrots and peppers and continue cooking on medium-low heat for an additional 45 minutes.
7. Using tongs, or a slotted spoon, remove the meat and vegetables and place in a large bowl or pot, and keep warm.
8. Strain the liquid into a fat separator, and add the de-fatted gravy, as well as any solids, to the meat and vegetables.

To serve:
1. Cook the rice according to the directions on the box, using 1/4 cup of uncooked rice per person. (Note: only cook as much rice as you need for the first meal; for left overs, cook rice at that time.)
2. Serve the stew, rice, cilantro, lime wedges and chutney.

, , , , , , , ,

Provencal Bean Soup with Merguez Sausage

In Recipes, Soups, Stews on August 15, 2014 at 12:59 PM

 

Provencal Bean Soup with Merguez Sausage

Provencal Bean Soup with Merguez Sausage

 

Having ordered Andouille Sausage from D’Artagnan for my Shrimp & Grits, I found myself on their mailing list, and as luck would have it, received an e-mail about Merguez Sausage. I had sampled these spicy and delicious lamb sausages at a wine tasting some time ago, but had forgotten all about them.  So, I ordered a few pounds with which to experiment.

Thinking about what to do with them, beans first came to mind. Franks (they are sausages of course) and beans are a natural combination, and lamb and beans are a happy couple – Braised Lamb Shanks with White beans. Thinking about what else would go well with lamb, I thought of  Gosht Palak, which is a great Indian dish consisting of lamb and spinach. So, I thought, why not put them all together…in a soup!

Of course I’d need a liquid base and some color, and perhaps a few flavor enhancers in addition to the Merguez. Tomatoes sautéed in garlic and oil would enhance almost any soup, as would some white wine and fresh rosemary, the latter of which compliments lamb very nicely. And for the liquid, the all-purpose chicken stock. Finally, for added spice, if necessary, Hot Hungarian Paprika. All of the ingredients were either in the fridge or the pantry, so it was a go.

Everything moved smoothly until I got to the spinach point. I had planned to use some frozen chopped spinach, but alas, there was none to be had. However, I did find a bunch of arugula that was still fresh, so opted to go with that rather than run out to the market.

Preparation time: overnight soaking of beans; active-40 minutes; unattended- 2 hours.

Makes enough for 8 people as a complete meal, (leftovers can be frozen for additional meals) or more as a first course.

Ingredients:

1 lb. dried Cannellini Beans, soaked overnight
2 & 1/4 lbs. Merguez Sausage
1 lb. Grape Tomatoes halved.
12 cloves garlic, crushed
1 cup + 1/4 cup dry white wine
1 lb. spinach, or substitute with 1 small bunch of arugula
1 qt. Low–sodium chicken stock.
6 Tbsp. + 2 Tbsp. of Olive Oil
Fresh rosemary, chopped fine, about 1 Tbsp.

Preparation:

1. In a five quart pot, heat the 6 Tbsp. of olive oil and lightly sauté the garlic.
2. Add the tomatoes and cook on medium high heat until, they give up their juices, about 6 minutes.
3. Add the 1 cup wine, bring to boil and reduce by half.
4. Stir in the beans and mix well.
5. Add chicken stock and bring to boil.
6. Add the spinach or arugula, cover and simmer for 2 hours.
7. In the meantime in a heavy skillet, lightly brown the sausage in 2 Tbsp. of olive oil, then slice each sausage into 1/2 inch pieces.
8. Add sausage slices to the bean soup.
9. Deglaze the skillet with the 1/4 cup wine and add to soup.
10. Add chopped rosemary.
11. After 2 hours remove two cups of beans, place in food processor, process and return to pot.

Notes:

  • Serve with a drizzle of olive oil and a light sprinkling of freshly grated Parmigiano-Reggiano.
  • If the soup is not spicy enough for your liking, consider adding some Hot Hungarian Paprika at the table.

 

 

 

, , , , , , ,

Guinness Braised Boneless Short Ribs

In Beef, Meat, Recipes, Stews on February 17, 2014 at 5:21 PM

Guinness Braised Short Ri

Guinness Braised Boneless Short Ribs

(Active Preparation Time – 1 hour, Marinate Overnight, Cooking Time- 3 hours; Serves 4 to 6)

Recently, we invited  my good friend John, and his brother Pat and sister-in-law Kathleen who were visiting the U.S. from Grange, County Sligo, to dinner.  Pat & Kathleen had hosted us several times on our trips to Ireland and this was a perfect time to reciprocate their hospitality.  In their honor, we prepared these short ribs, in a manner appropriate for the occasion. Happily it was enjoyed by all. The Guinness imparted an earthy flavor to the meaty ribs, and the gravy from the marinade proved to be a perfect dressing for the noodles. Sláinte!

Ingredients:

3 lbs. Boneless Short Ribs, cut into 1 & 1/2 inch pieces
Kosher salt & freshly ground pepper
2 cans of Draft Guinness
½ cup flour
2 tbsps. Extra Virgin Olive Oil
1 large onion chopped
7 cloves of garlic chopped
Handful of fresh thyme sprigs
2 cups of low-sodium beef broth
1 lb. package of baby carrots
1 lb. broad noodles
Chopped parsley for garnish

Procedure:

1. Sprinkle ribs with salt & pepper, place in a shallow non-reactive bowl, pour in the Guinness, cover with plastic wrap and marinate refrigerated over night. In the morning turn the pieces and return to the refrigerator.
2. About 4 hours before you plan to eat, pour the marinade into a large pot and reduce by ½.
3. Toss the ribs with the flour in a 1-gallon plastic storage bag. Divide into two equal-sized batches.
4. Heat the olive in a large sauté pan and brown each batch of ribs well.
5. Remove the browned ribs to a bowl and set aside.
6. Deglaze the sauté pan with the onions and garlic.
7. When the marinade is reduced by ½, add the browned ribs, onions and garlic and any scrapings from the sauté pan to the reduced marinade.
8. Add the beef broth and thyme sprigs, cover and bring to a boil.
9. When boiling, reduce heat to a simmer, and cook uncovered for 2 & ½ hours. Stir the meat periodically and check to make sure the liquid does not burn off.
10. Test the meat for doneness, it should separate easily with a fork, add the carrots and cook an additional 30 minutes.
11. Cook the noodles separately.
12. Pick over the meat to remove the thyme sprigs and serve as in the picture above.

Web-Logo

, , , , , , , , , , , ,

Papa’s Hearty Beef Stew a la Burgundy

In Beef, For Moms on the Go, Meat, Recipes, Stews on October 27, 2011 at 11:11 AM

Ready to Eat

Makes about 5 quarts-preparation time including stove-top browning is 1½hour. Total oven cooking time is 2½ hours. Please refer to A Hearty Stew for Those Chilly Autumn and Winter Nights for some preparation tips.

Ingredients:

1 cup of flour
Kosher salt and freshly ground pepper
5-6 lb. roast (bottom round is an excellent choice) cut into cubes of about 1¼ – 1½ inches
½ cup of canola oil
1 head of garlic, cloves peeled and coarsely chopped
5 cups of Pinot Noir or red Burgundy wine
1 quart of beef stock
2 lbs. of Yukon Gold potatoes, cubed to 1½ inches
24 pearl onions (about 1 lb.) outer skin peeled (see step 1 below)
1 16 oz, package of baby carrots
¼ cup of each of coarsely chopped fresh sage and fresh thyme
1 tbsp. whole black peppercorns, crushed
1¼ lbs. cremini mushrooms, stems removed, large caps halved or quartered
1 small (6 oz.) can tomato paste

Preparation:

1.    Prepare the onions – bring small pot of water to boil, blanch onions for 30 seconds, rinse and cool, cut off root end and peel outer skin layer.
2.    In the meantime, peel and cube the potatoes, prepare the mushrooms and chop the herbs and garlic.
3.    Preheat oven to 350 degrees.
4.    Add flour, salt and pepper to a gallon size Ziploc® bag.
5.    Add beef, about 10 pieces at a time, to bag and shake well to coat with flour.
6.    Heat canola oil in a large casserole, preferably enamel coated cast iron French or Dutch Oven.
7.    Add the floured beef cubes to the casserole and brown them in one layer without crowding, for 8 or so minutes on high heat, turning the cubes several times.

Browning the Beef

Fully Browned Beef

8.    Remove browned beef and set aside, add more beef cubes and continuing browning until all the beef is done. If beef sticks to the casserole, or the flour base begins to burn, add a bit more oil.
9.    Add the garlic and lightly brown in the remaining oil and fat.
10.    Add one cup of wine and with a spatula, deglaze the pot. Add a second cup of wine and continue deglazing.
11.    When the second cup of wine has boiled down for about 1 minute, return all of the meat to the casserole to coat it well. Reduce heat to medium.
12.    Add beef broth and stir well, cover and bring to a boil. Add the potatoes, stir well, cover and place in the pre-heated oven for ½ hour.
13.    Add the remaining three cups of wine and the onions, stir well and return to oven covered for another ½ hour.
14.    Add the carrots, herbs and black pepper, stir well and return covered to the oven, for a third ½ hour.
15.    Add the mushrooms and return covered to the oven an additional ½ hour.
16.    Add the tomato paste and return to oven uncovered for a final half hour ½ hour.

The Finished Product

When ready to serve the stew, serve it with a crust baguette and a good red wine, such as a Brunello de Montalcino.