Osso Buco Lamb with Sun-dried Tomatoes

Perfect for a chilly spring night, this hearty dish is very delicious. The flavors are amazing. The lamb is fragrant with wine, rosemary, thyme and garlic, and falling-apart tender. My husband loved it and would be worthy of repeating.

Rustic Winter Cod Soup with Vegetables

I picked this recipe up on holiday in Main and was inspired to make my own version of it. I hope you enjoy making it for family and friends - it's superb for Sunday lunch.

Wild Mushroom Beef Stew

Here is a beef stew with the added complexity of wild mushrooms to give it some extra body and flavor. Neither the type of meat nor the choice of vegetables is vitally important, because this dish is very flexible. Add some celery if you like or potatoes, or other vegetables of your choice.

Hearty Beef Stew with Lingonberries

Stews are ideal foods for party service - informal parties, of course - because continued cooking doesn't seem to hurt them. Use any of the less tender cuts for stew, but you will find that if you use very fat, gristly cuts you may have a less pleasing result than if you use good cuts of less tender parts. Chuck, round, rump, and shin all are good stewing cuts, and one should remember not to have too much fat on the meat. Three pounds of beef will serve six people amply and should leave some for the next day.

About 40 minutes before the stew is ready for the table, the vegetables can be added and allowed to cook with the meat. Almost any combination of vegetables may be added. Small onions, celery, peas, green beans, lima beans, potatoes, salsify - practically any vegetable is good.

Many people like dumplings with stew. Some prefer boiled rice, other noodles. I hope you like my recipe for this holiday beef stew with lingonberries.

Bon Appétit!

Sesame Chicken Stew with Shiitake Mushrooms

Sesame Chicken Stew with Shitaki Mushrooms

The Shiitake (Lentinula edodes) (from Japanese 椎茸, シイタケ (Shiitake)) is an edible mushroom native to East Asia, which is cultivated and consumed in many Asian countries, as well as being dried and exported to many countries around the world.

Mediterranean Fish Stew - Bouillabaisse

Different variations of bouillabaisse abound along the Mediterranean coast - every village seems to have its own version - and almost any combination of fish and shellfish can be used.

It helps for people to know that bouillabaisse du pecheur was originally prepared using sea water, which was boiled up on the beach while the fishermen were untangling their nets. When the water boiled, in went the fish that were destined for the soup, along with fennel, tomatoes and so on, to cook. Once the work of untangling the nets was done, the bouillabaisse would be ready and the fishermen and their families could sit down and eat. It was only later that the original bouillabaisse underwent the various refinements that we use today.

It is worth pointing out that spiny lobster can never be seen as an essential ingredient of bouillabaisse, because it was originally a very simple dish to use up the fish that were either damaged or had not been sold. It might be stretched to feed all the family by adding potatoes.



There are certain ground rules that must be adhered to:

• The freshness of the fish is the prime rule.
• The variety and quantity of fish contributes decisively to the quantity of the stock on which the soup is based. All the fish are cooked fresh to order.
• Pure, genuine saffron is essential (strictly speaking, neither paprika nor herbs of Provence add anything of benefit to a bouillabaisse).

Serves: 4-6

Ingredients:

• 2-3 pound white fish, such as sea bass, basa, snapper, or monkfish filled and skinned (choose thick fish)
• 3 tbsp extra virgin olive oil
• grated rind of one orange
• 1 garlic clove, very finely chopped
• pinch of saffron threads
• 2 tbsp Pernod (or other anise flavored liqueur)
• 1 small fennel bulb, finely chopped
• 1 large onion, finely chopped
• ½ pound small new potatoes, sliced
• 1 pound mussels
• 1 dozen small clams
• croutons, to serve

For the stock:

• 2-3 pound fish heads, bones and trimmings
• 2 tbsp olive oil
• 2 leeks, sliced
• 1 onion halved and sliced
• 1 red bell pepper, cored and sliced
• 1 ½ ponds ripe tomatoes, cored and quartered
• 4 garlic cloves, sliced
• bouquet garni
• rind of ½ orange, removed with a vegetable peeler
• 2 or 3 pinches of saffron threads

For The Rouille:

• 2/3 cup soft white breadcrumbs
• 1 or 2 garlic cloves very finely chopped
• ½ red bell pepper roasted
• 1 tsp tomato paste
• ½ cup extra virgin oil

Directions: 

Cut the fish fillets into serving pieces, then trim off any thin parts and reserve for the stock. Put the fish in a bowl with 2 tbsp of the olive oil, orange rind, garlic, saffron, and liqueur. Turn to coat well, cover and chill.

To make the stock: Mix the fish heads and bones under cold running water. Heat the olive oil in a large, preferable stainless steel, saucepan or flameproof casserole. Add the leeks, onion and pepper and cook over medium heat for about 5 minutes until the onion starts to soften, stirring occasionally. Add the fish heads, bones, and trimmings, with any heads or shells from the shrimp. Then add the tomatoes, garlic, orange rind, saffron and enough cold water to cover the ingredients by 1 inch.

Bring to a boil, skimming any foam that rises to the surface, then reduce the heat and simmer, covered for ½ hour, skimming once or twice more. Strain the stock.

To make the rouille: Soak the breadcrumbs in water then squeeze dry. Put the breadcrumbs in a food processor with the garlic, roasted red bell pepper and tomato paste and process until smooth. With the machine running, slowly pour the oil through the feed tube scraping down the sides once or twice.

To finish the bouillabaisse: Heat the remaining 1 tbsp of olive oil in a wide fireproof casserole over a medium heat. Cook the fennel and onion for about 5 minutes until the onion just softens then add the stock. Bring to a boil add the potatoes and cook for 5-7 minutes. Reduce the heat to medium and add the fish, starting with the thickest pieces and adding thinner ones after 2 or 3 minutes. Add the mussels and clams and continue simmering gently until all the fish and shellfish are cooked.

Vegetarian Beetroot, Carrot Stew with Mushrooms and Lentil

Vegetables are a most important part of our diet, as far as nutrition and vitamin content are concerned. Further than that, they are among the truly delicious foods and should be treated with care. In addition to tasting better, the well-prepared vegetable retains more of its nutrients and vitamins than the poorly prepared one. If one eats good food, diversified and well prepared, one is healthfully and intelligently fed and need not fear nutritional deficiencies. -))

Young beets are much preferred to the older and larger ones which linger in the markets throughout the year. Older beets have a tendency to be woody and strongly flavored.

Tip: Keep in mind that for some mysterious reason, all stews are better if refrigerated overnight (overnight van be expanded to several days too!)



Recipe adapted from Green Kitchen Stories

Serves: 4-6

Ingredients:

• 2 tbsp olive oil

• 1 yellow onion, chopped

• 4 cloves garlic, minced

• 3 medium beets, peeled and quartered 

• 3 medium sized carrots, sliced in large pieces

• 2 sprigs thyme
• 
sea salt and pepper to taste

• 2 tbsp tomato paste

• 1 cup red wine 

• 2 cups vegetable stock

• 3 bay leaves
• 2 cups lentils, for serving

• 4 cups water
• 
a pinch of sea salt
• 2 tbsp olive oil

• 2 big portobello mushrooms

• 10 white cap mushroom
s
• 7-8 baby portobello mushrooms
• 2-3 scallions

Directions: 

Heat the olive oil in a dutch oven or a large cast iron pot over medium heat. Stir in onions and garlic, sauté until soft. Toss beets, carrots, thyme and salt and pepper into the pan, cook for 5 minutes, stirring occasionally. Stir in the tomato paste, red vine, vegetable stock and bay leaves, let simmer on low heat for 40 minutes. Meanwhile prepare the lentils and mushrooms.



Rinse lentils under running water. Bring water to a boil, add lentils and lower to medium heat. Let simmer for 15 to 20 minutes, when almost done add salt. Set aside.



Heat olive oil in a pan. Lower the heat and sear the portobello and white cap mushrooms, stirring occasionally, until tender and golden in color. Season to taste. Set aside.



Taste the stew, add more wine, stock or herbs if you like. Add mushrooms and simmer for 10 more minutes. To serve, spoon the stew over a plate of lentils and sprinkle with scallions and fresh thyme.

Curried Turkey Stew with Mushrooms and Carrots and Green Bean Salad

Ingredients for turkey stew:

• 6 cups homemade turkey broth
• 2 turkey legs, deboned, skinned and diced (about 4 cups meat)
• 1 Tbs. peanut oil
• 1 large yellow onion, finely chopped
• 3/4 lb. fresh cremini mushrooms, halved if large
• 2 cups carrots, peeled and cut into 1/2-inch cubes
• 3 garlic cloves, minced
• 1 1/2 Tbs. curry powder
• 3 tsp. minced fresh dill  
• Coarse kosher salt and freshly ground pepper, to taste

Directions for turkey stew:
In a large, heavy saucepan over medium-high heat, warm the peanut oil. Add the onion and carrots and sauté until almost tender, about 5 minutes. Add minced garlic and curry powder and cook, stirring, until the onion is brown, about 4 minutes. Add the broth and turkey. Cover, increase the heat to high and bring to a boil. Uncover, reduce the heat to medium-low and simmer, stirring occasionally, until the turkey are almost tender, about 30 minutes.
Add the mushrooms to the pan and simmer more, about 12 minutes. Season the stew with salt and pepper. Stir in the minced fresh dill. Ladle the stew into warmed bowls and serve immediately.

Ingredients for green bean salad: 

• 1 lb. slender green beans, trimmed
• 3 tbsp. hemp seeds
• 2 Tbs. chopped fresh dill
• 2 Tbs. avocado oil
• 1 Tbs. lemon juice
• 1 Tbs. lemon zest 
• coarse kosher salt and freshly ground pepper, to taste

Directions for green bean salad:
Bring a large pot three-fourths full of water to a boil. Add the green beans to the boiling water and cook until tender, 5 to 7 minutes; the timing will depend on their size. Drain.
In a large serving bowl, combine the hot beans, dill, avocado oil and salt and toss to mix. Set aside to cool to room temperature, about 20 minutes.
Use a peeler and make long broad strokes from pole to pole of the lemon. Avoid digging into the pith. Chop the zest into thin strips .
Just before serving, add the hemp seeds, lemon strips, lemon juice and a grind of pepper to the bean mixture and toss to mix. Serve the salad at room temperature. Serves 4.

Cashew, Coconut and Butternut Squash Curry Stew and Basmati Rice

From Sunset October 2011

I love pumpkin, so October’s festivities always provide me with an excellent reason to make as many dishes from it as possible! Cream of Butternut Squash Soup, Roasted Pumpkin with honey, Pumpkin Jam--you name it. Butternut Squash Curry Stew and Basmati Rice are the best recipes ever for the month of Hallows Eve. Creamy Coconut Sauce mixed with a variety of different spices, cashew nuts, and squash melts on the tongue, delighting it with sublime flavor. Here you will find the original version. When I make it, however, I add dry curry instead of the curry leaves--an innovation that has worked fine for me.  I also added cilantro as a garnish for color and extra flavor. Happy Autumn everyone!

Ingredients:

• 1 ½ qts. peeled, 1 ½ in. chunks pumpkin or other orange-fleshed squash (from a 3-lb. squash)
• About 1 tsp. kosher salt, divided
• 3 tbsp. vegetable oil, divided
• 1 onion halved and cut into half moons
• 1or2 red or green Serrano chiles, minced
• 1 cinnamon stick (2 ½ in. long)
• 20 fresh curry leaves or 6 dried bay leaves
• 1 tsp. each turmeric and cumin seeds
• 1 cup salted roasted cashews
• 1 tbsp. lemon juice
• Steamed basmati rice

Directions:
Sprinkle pumpkin with ½ tsp. salt. Heat 1 tbsp. oil in a large nonstick frying pan over medium-high heat. Brown half the pumpkin in oil, turning once, 6to8 minutes; reduce heat if pumpkin starts to get dark. Transfer into bowl and repeat with1 tbsp. oil and remaining pumpkin.



Heat remaining 1 tbsp. oil meanwhile in another large frying pan over medium heat. Cook onions, stirring occasionally, until deep golden, 12 to 15 minutes. Transfer half to the nonstick frying pan and reserve other half to bowl.



Add chiles , cinnamon, and curry leaves to onion in pan. Cook, stirring often, until curry leaves are very fragrant, about 2 minutes. Add turmeric, cumin, and remaining ½ tsp. salt and cook, stirring until spices are fragrant, about 1 minute.



Return pumpkin to nonstick frying pan (with onion) and add coconut milk. Bring to a boil over high heat, then cover, reduce heat, then simmer until pumpkin is tender, 5 to 10 minutes. Stir in cashews and lemon juice, and add more salt to taste. Top curry with reserved onion and serve with rice.