Moroccan Harissa Herbal Stew

March 13th, 2012 § 0 comments § permalink

Ingredients

1 lb of lamb meat cut into 1 inch cubes
1 large yellow onion, chopped
3 cloves garlic, chopped fine
1 cup chickpeas, soaked overnight and drained
5 large tomatoes, chopped
1 cup red lentils
½ cup chopped fresh cilantro
½ cup chopped fresh parsley
½ teaspoon turmeric
½ teaspoon ground cinnamon
Juice and zest of 2 lemons
1 cup water
Olive oil
Salt and pepper

Directions

Sauté onions and garlic in a heavy stew pan on medium high heat with the olive oil for 2 minutes or until tender. Add lamb meat and brown well for about 4 minutes. Add the tomatoes and stir well. Add turmeric, cinnamon, cilantro, parsley, lemon juice and zest. Continue to sauté for a few more minutes. Add chickpeas, lentils and water. Stir well. Simmer on low heat for about 1 hour stirring occasionally.

Garnish with a sprig of cilantro and a slice of lemon dusted with cinnamon. Serves 6.

Nissa’s Gumbo Z’Herbes

February 20th, 2012 § 0 comments § permalink

When Jimmy’s No. 43 came-a-calling with their Gumbo contest in celebration of Mardi Gras and benefitting Chefs for the Marcellus, an organization of food professionals who are fighting against hydrofracking for natural gas in NY in order to protect food and water supplies, I knew I needed something special.  Certainly it is “my thing” to want to offer a unique take on any recipe, so I started my quest to come up with the perfect gumbo for this event, something that represented me and the region we are trying to protect.  Staying true to who we are is important and for gumbo in NYC and in February, it can be tough, when there isn’t a lot of fresh okra and peppers, and not much of any local produce in general.  With this in mind, through my research I came across a traditional recipe called Gumbo Z’Herbes, a version of gumbo often served during lent when Catholics abstain from meat.  This was a great idea for me, as not only is the traditional Gumbo Z’Herbes filled with greens (which our local farmers do have right now) and herbs (which is “my thing”), but it is also a vegetarian and vegan dish, and I always try and prove that eating less meat is possible and when I get the chance to prove that meat can be vacant from even the meatiest dishes, I take it. The idea of winning a gumbo contest with a vegan entry, I thought seemed quite radical!  Gumbo Z’Herbes is made with a variety of greens and like mustard, turnip, beet, kale spinach and kale. Also included in the dish are plenty of herbs like arugula, parsley, chives and often some of the more unconventional greens like cabbage, carrot tops and even lettuce. There are a few rules that I learned exist in a typical Gumbo Z ‘Herbes: the number one rule that you must use an odd number of greens for good luck and an opportunity to make a new friend. Second, you must puree at least half the greens as it is supposed to be like a big bowl of tasty mush.  And third, it is made like a traditional gumbo with a roux and file powder as an extra thickening agent.  My version is obviously loaded with fresh herbs and adds extra depth by using a deep and rich roasted red onion stock.  I also added a pop of color to my version with some carrots I found that are arriving a bit early this year because of our mild winter.  I will let you know if it wins or places, but the moral of the story is to stay true and learn something new and eat less meat when you can!

UPDATE: Winner of Most Creative Gumbo

Nissa’s Gumbo Z’Herbes
Serves 12

Ingredients

8 cups roasted red onion & herb stock (recipe follows)
2 cups of each of the following greens, destemmed (stems can be used for stock) and chopped fine: collards, beets, mustard greens, turnip greens, cabbage, kale and chard
Canola or grapeseed oil
5 cloves garlic, chopped fine
2 yellow onions, chopped fine
2 red chili peppers, deseeded and chopped fine
1 medium leek, halved and sliced thin (green and white parts)
3 medium carrots, chopped small
3 ribs of celery, chopped fine
2 tablespoon fresh thyme
1 tablespoon fresh oregano
1 tablespoon smoked paprika
1 teaspoon cayenne pepper
2 teaspoons dried basil
1 tablespoon salt
1 tablespoon cracked black pepper
½ cup dry vermouth or white wine
½ cup brown mustard roux (recipe follows)
1 ½  cups of each of the following (leaves only) parsley, watercress, rocolla, romaine lettuce (chopped) and spinach
3 fresh bay leaves
File powder (optional)
Fluffy white rice
Spicy red or green hot sauce

Directions

Place the roasted onion stock and hearty greens in a big soup pot and bring to a boil.  Reduce the heat to a medium low boil and continue to cook until tender, about 30 minutes.  Strain, reserve liquid and set greens in a bowl on the side.  In a clean, large soup pot, heat enough oil to cover the bottom of the pan generously to a medium high heat.  Add the garlic, onions and chili peppers and sauté until the onions are just beginning to brown, or about 5 minutes.  Add the leeks and continue to cook for another 3 minutes.  Next add the carrots, celery, fresh thyme and oregano and continue to sauté for a few more minutes.  Add all of the spices, making sure you are still stirring well and that all the spices have time to incorporate and cover the vegetables.  Deglaze the pan with the vermouth or white wine making sure to scrape all the little stuck “bits” to the bottom of the pan to “loosen” everything up.  Turn the burner to a medium heat and slowly start to spoon a little of the brown mustard roux into the vegetable, stirring well until all the roux is incorporated.  Allow the mixture to cook a little longer, stirring the entire time.  Add the remaining greens into the mixture and stir.  Add the reserved liquid (the roasted red onion & herb cooking stock). Stir the mixture well and if necessary use a whisk to make sure the roux is incorporated nicely.  Bring the gumbo to a low boil and allow to cook for about 15 minutes.  Take about 4-5 cups of the mixture and puree in a food processor (carefully as it will be hot) until smooth and creamy.  Place the pureed mixture back into the pot and mix well.  Turn the heat off and let stand for about 10 minutes. Serve over white rice with a pinch of file powder and Cajun Picadillo and hot sauce of choice!

Roasted Red Onion & Herb Stock
Makes about 8 cups of stock

Ingredients

2 medium red onions, quartered
1 leek chopped
Olive oil
Salt
Black pepper
9 cups water
2 sprigs fresh thyme
Handful of chives
Handful of parsley
Stems of greens

Directions

Pre-heat the oven to 450° F.  Place the onions and leeks on a baking tray and season with olive oil, salt and pepper.  Place in the oven and bake until just beginning to char.  Remove and place in a soup stock with 9 cups of water and the fresh herbs.  Bring to a boil and reduce to a low simmer, allowing to simmer for 15-20 minutes maximum.  Take off heat, strain and discard stock ingredients, reserving liquid.

Brown Mustard Roux
Makes 1 cup

Let’s face it, a roux is not easy to make.  Anyone can definitely do it and it’s certainly worth the process.  I have found a few tricks that help me make my roux “fool proof”, one of which is based on the goldilocks theory of not making too much and not making too little, but finding just the right amount. Roux is a simple two ingredient dish, flour and oil in equal parts.  I find that 1 cup is the perfect amount for me.  Another trick I like is using a cast iron pan. I have a much higher success rate with roux by using cast iron pans, although I don’t know the reason or science behind why.  Never use olive oil, typically canola oil is the best, but I will admit that I’ve had good luck with grapeseed oil as well. Lastly, the best tip I ever received was to make sure the pan is cold when you start.  Because I like to make things a little tricky for myself, sometimes I like to put some of my flavoring agents for whatever dish I am making in my roux. I feel like it gives an underlying subtly of flavor to my dish when done this way, but I am a gambler in the kitchen, unlike most!

Ingredients

½ cup canola oil
½ tablespoon brown mustard seeds, crushed fine with a mortar and pestle
½ teaspoon all spice seeds, crushed fine with a mortar and pestle
2 cloves, crushed fine with a mortar and pestle
½ cup flour

Directions

In a medium-sized (well seasoned) cast iron skillet, place the oil, spices and flour.  Heat the pan to low and stir. You will stir for what feels like forever but you cannot stop until it is finished!  This can take between 20-30 minutes.  The roux will move through various stages of color, from a light yellowish to a brown to a deep amber brown.  Make sure you continue to stir and that you do not burn the mixture, keep the burner on very low.  Once the roux takes the right color on, the deeper the color the richer the roux, take it off the heat and continue to stir for about 3-4 minutes while it cools, ensuring that it does not brown. The mixture should not be too thick; it should resemble a cream of wheat cereal texture.  The mixture can then be stored in the refrigerator or used right away.

Nissa’s Green Chili Tabasco
Makes 2 cups

Ingredients

2 green bell peppers, deseeded and chopped
3 jalapeño peppers, peeled and chopped
3 cloves garlic
½ cup water
1 cup citrus champagne vinegar
Zest of 1 lemon
Juice of 3 lemons
5 serrano chili peppers, deseeded and chopped
1 teaspoon fresh oregano, chopped
2 tablespoons fresh parsley, chopped
1 teaspoon fresh thyme, chopped
1 tablespoon smoked paprika
2 teaspoons white pepper
1 tablespoon salt

Directions

In a medium sauce pan, combine bell peppers, jalapeño, garlic, and water.   Bring to a boil and let simmer for about 5-7 minutes. Allow to cool. Place in a blender and vinegar, lemons, lemon zest, fresh herbs and spices and blend until super smooth.  Strains using a fine mesh strainer and pushing all ingredients through.  Season to taste with salt. The sauce will keep up to 3 months in the refrigerator.

Ger-Nis Louisiana Hot Sauce

Makes 2 cups

Ingredients

2 red bell peppers, deseeded and chopped
3 red cayenne peppers, chopped (seeds included)
3 cloves garlic
1 tablespoon salt
1 cup champagne vinegar
½ cup water
Zest of 1 lemon
Juice of 1 lemon
¼ cup white onion, chopped
1 teaspoon coriander seeds, crushed
2 teaspoons celery seeds
1 teaspoon smoked paprika
1 teaspoon smoked alder salt
1 teaspoon red chili flakes
1 teaspoon fresh basil, chopped
1 teaspoon fresh oregano, chopped
1 teaspoon black pepper, crushed
3  red cayenne peppers, roasted, peeled and chopped

Directions

In a medium sauce pan, combine red bell peppers, raw cayenne peppers, garlic, salt, vinegar and water. Bring to a boil and let simmer for about 5-7 minutes. Allow to cool. Place in a blender and add lemon juice, lemon zest, white onion, spices, herbs and roasted cayenne peppers. Blend until super smooth and then push through a fine mesh strainer.  Season to taste with salt and or lemon juice.  The sauce will keep in the refrigerator for up to 6 months.



Elk & Cranberry Stew

February 14th, 2012 § 0 comments § permalink

Serves 6

Ingredients

2 tablespoons canola oil
2 cloves garlic, chopped fine
1 medium onion, chopped small
½ cup celery, chopped fine
2 pounds elk stew meat, chopped in 1 inch cubes
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 tablespoon fresh thyme, chopped
2 tablespoons fresh parsley, chopped
3 cups beef broth
2 cups cranberry beans, cooked or canned
½ cup fresh cranberries
2 tablespoons maple syrup
Spinach (optional)

Directions

In a large soup pan heat oil to a medium high heat. Add the onions and garlic and cook until semi translucent or about 4 minutes. Add the celery and elk meat and continue to sauté until the meat is browned on all sides, stirring the entire time. Season with salt, pepper and cayenne. Add in the herbs and the broth as well as the beans and maple syrup and stir well. Bring to a boil, reduce heat and allow to cook for about 1 hour or until elk is tender. Add spinach leaves if desired.

Curried Apple Chicken & Parsnip Stew

December 8th, 2011 § 0 comments § permalink

Serves 6

Ingredients

Olive oil
1 medium yellow onion, chopped
2 large carrots, chopped medium
2 cloves garlic, chopped
2 boneless and skinless chicken thighs
2 large apples, peeled and cut into 1/2 inch pieces
2 large parsnips, peeled and chopped small
3 fresh curry leaves
1 tablespoon curry powder
1/2 cup red lentils
2 cups chicken broth
Salt and pepper
1/2 cup raisins
1 apple, quartered, cored and cut in wedges, for garnish

Directions

In a large stew pan with heavy bottom, over medium high heat, add olive oil. Saute onions, carrots, and garlic, cook, stirring, 7 minutes. Add chicken thighs, and brown on all sides. Add apples and parsnips, and continue to saute. Add curry leaves, curry powder, and lentils. Stir well. Add broth, salt, and pepper. Reduce heat, and simmer for about 20 minutes. Add raisins, and simmer for another 10 minutes.

Garnish with a curry dusted apple wedge.

Deep Beef Stew

October 2nd, 2011 § 0 comments § permalink

Serves 6

Ingredients

2 pounds beef stew meat, cut into 1″ chunks
Salt and pepper to taste
1 cup Wondra flour
Grapeseed oil as needed
1 large or 2 small white onions, diced large
2 large carrots, sliced in half lengthwide and cut into ½” half-moons
2 turnips, diced medium (same size as potatoes)
2 cloves garlic, smashed and chopped
2 fillets anchovies, minced
2 tablespoons tomato paste
2 chipotles in abodo, minced (optional)
1 cup red wine
1 tablespoon Worcestershire sauce
1 small (2″x2″) chunk salt pork
2 bay leaves
4 cups (1 quart) beef stock
2 large potatoes, diced medium (let soak in bowl with water to cover until ready to use)
½ cup chopped fresh parsley
2 tablespoons minced fresh chives

Directions

Season beef chunks all over with salt and pepper. Let rest at least 20 minutes, or as long as overnight. (If resting beef overnight, remove from fridge an hour in advance to bring up to room temperature). When ready to cook, blot beef with paper towels to remove excess moisture. Dust all over with Wondra, shaking to remove excess. (This step is easiest done in a large zipping plastic bag).

Heat a large, heavy non-reactive pot over medium-high heat. Add grapeseed oil to coat bottom of pot. When oil is shimmering, add beef chunks is single layer to pot. Working in batches, brown chunks on all sides, being careful not to overcrowd or else they will steam instead of brown. Once brown, remove beef to a platter and set aside.

Once all the beef has been browned, reduce heat to medium and add onions to pot. (Alternatively, you may brown the beef separately in a skillet, while cooking the remaining stew ingredients in the pot.) Sauté onions for a couple of minutes. Add carrots and turnips. Add a dash of salt, stir and let veggies sweat until tender.

Push veggies aside to make some space in the middle. Add a touch of grapeseed oil. Add garlic and cook out a little, being careful not to burn it. Add anchovies, tomato paste, and chipotles (if using). Let cook one minute. Add wine and Worcestershire, scraping bottom of pot to release the good bits. Stir mixture back into veggies, incorporating all. Add salt pork, bay leaves and beef stock. Bring to a boil, reduce to a simmer, and allow to simmer slowly for 1½ to 2 hours.

After 1½ hours, check the beef for tenderness. If tender, proceed with recipe; if not, continue to simmer, checking at 20-minute intervals until beef is tender. Add potatoes and simmer another 15 minutes or until potatoes are done. Season to taste, stir in parsley & chives, and serve with crusty bread.

Recipe by Emily Casey

Spicy Beef Madras Curry Stew

September 12th, 2011 § 0 comments § permalink

Serves 4-6

Ingredients

Canola oil (to coat bottom of the pan)
2 cloves garlic, chopped fine
1 tablespoon ginger, chopped fine
1 fresh red chili, chopped fine (optional for extra heat)
1 medium yellow onion, chopped large
5-6 fresh curry leaves (optional)
1 pound beef stew meat, cut into 1½ inch cubes
1.5 ounces Ger-Nis’ Madras Curry Mix (recipe follows)
1 teaspoons salt
1 teaspoon black pepper
2 tablespoons lemon juice
3 tablespoons tomato paste
½ cup fresh tomatoes, chopped fine
2 cups rich ginger & onion broth (recipe follows) or vegetable broth
Steamed basmati rice
Yogurt for garnish

Directions

In a large Dutch oven or heavy bottomed soup pan, heat canola oil to a medium high heat. Sauté the garlic, ginger and red chili for a few minutes. Add the onions and curry leaves and continued to sauté for about 3-4 minutes or until the onions begin to get slightly translucent. Add the beef and sauté until all sides are browned. Sprinkle the curry mix over the top and season with the salt and pepper, stirring constantly as the mixture will begin to stick to the bottom of the pan. Add the lemon juice and the tomato paste and mix well, scraping any of the stuck bits on the bottom of the pan. Add the tomatoes and continue to do the same. Turn heat to low or a simmer and add curry leaves and broth. Cook on a low simmer for about 30 minutes or until the meat is tender. Serve over basmati rice, and garnished with a dollop of yogurt.

Madras Curry Mix

Makes about 1.5 ounces of mix

Ingredients

½ teaspoon coriander, ground
2 teaspoons cumin, ground
2 teaspoons turmeric
2 teaspoons black mustard seeds, ground
1 teaspoon black peppercorns, ground
1 teaspoon cloves, ground
½ teaspoon fenugreek seeds, ground
½ teaspoon fennel seeds, ground
½ teaspoon salt
1 dried red chili, ground

Directions

Mix together all ingredients in a small mixing bowl, making sure that the dried chili pepper is ground up well. Store in an airtight container for up to 2 months, preferably in a dark and cool location.

*Toasting the whole spices first and then grinding gives a deeper richer flavor to the spice mix and dish!

Sweet Ginger-Onion Broth

Makes approximately 4 cups

Ingredients

Red onion skins and pieces
Shallot skins and pieces
2 tablespoons ginger pieces, skins ok
¼ cup honey
Carrot pieces
Parsnip pieces or root vegetable
4½ cups water
2 tablespoons salt
1 tablespoon black pepper

Directions

Place all ingredients in a large soup pan over. Bring to a boil, and simmer for about 20-40 minutes. Strain, cool and set aside.

Squid Stewed with Chickpeas and Peppers

February 3rd, 2011 § 0 comments § permalink

Serves 4 to 6

Ingredients

Olive oil
1 cup diced white onions
8 cloves garlic, smashed and chopped
1 pound dried chickpeas (soaked overnight)
2 cups canned tomatoes, strained and chopped
1 cup chopped fresh parsley
1 teaspoon pimento or smoked paprika
1 tablespoon red chili flakes
2 cups white wine
Water
1 pound squid, cleaned and cut into rings
½ cup diced piquillo peppers
Sherry vinegar
Extra virgin olive oil
Baguette, for serving

Directions

In a flat-bottom, high-sided saucepan, heat ¼ inch olive oil until shimmering. Add onions and garlic and cook until they are just beginning to brown. Add chickpeas and cook until toasted. Add tomatoes and parsley and cook for another two minutes. Add pimenton and chili flakes. Add wine and reduce by ¾. Add water to cover and bring to a boil. Reduce heat to a low simmer and cover. Cook until chickpeas are ¾ of the way cooked, then add squid and piquillo peppers. Cook until squid is tender and creamy. Finish with a few drops of sherry vinegar and olive oil. Serve with bread.

Seco de Carne

December 6th, 2010 § 0 comments § permalink

Makes a hearty stew that will feed 6 hungry people

Traditionally this dish was made with llama, vension, or other game, but it is now most commonly made with lamb, goat, or beef.

INGREDIENTS

¼ cup rendered animal fat
3 pounds stew meat, cut into pieces with the bone
½ pound ripe tomatoes, chopped
¼ pound dried aji panca, toasted and ground
2 cups chicha amarilla
2 cups meat stock
3 culantro leaves
Salt
1 pound green beans, cut into pieces

PREPARATION

In a large braising pan over high heat, add animal fat. Reduce the heat to medium-high, and add the stew meat. Cook, browning the meat on all sides. Once the meat is browned, deglaze the pan with the chopped tomatoes, making sure to scrap up any meat from the bottom of the pan. Add the ground aji, and continue to cook until the tomatoes have lost most of their liquid. Deglaze the pan again with the chicha, and lower the flame. Let everything simmer down until the stew is almost dry again. Add the stock, the culantro leaves, and a little salt, and continue to simmer.

Once the sauce has reduced and thickened to the consistency of tomato paste, add the green beans, and adjust the seasoning with a little bit more salt. Cook until the green beans are tender, and serve with boiled chuños and quinoa.

©Recipe Property of Jacques Gautier, Palo Santo

Pumpkin Succotash with Stewed Clams

December 6th, 2010 § 0 comments § permalink

Serves 6 as a side dish

INGREDIENTS

1 cup turkey stock
¼ pound fresh lima beans (or dried lima beans soaked overnight)
2 tablespoons turkey fat
1 leek, washed and chopped
3 scallions, chopped (keep white and green parts separate)
2 dozen little neck clams, rinsed
½ pound pumpkin, peeled and cubed
1 ear of corn, kernels removed from cob
¼ pound sunchokes, peeled and cubed
Sea salt

PREPARATION

Boil lima beans in turkey stock until tender.

In a large skillet over medium-high heat, add turkey fat. Sauté the leeks and white part of the scallions, cook, 2 to 3 minutes. Add the clams, and sauté for a few minutes. Add the other vegetables one by one, waiting for each one to be almost cooked before adding the next. Add the boiled lima beans, and let everything cook together until all of the clams have opened.
Season with salt and garnish with reserved greens of scallions and serve.

©Recipe Property of Jacques Gautier, Palo Santo

Curried Apple Chicken and Parsnip Stew

November 29th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

Olive oil
1 medium yellow onion, chopped
2 large carrots, chopped medium
2 cloves garlic, chopped
2-3 boneless and skinless chicken thighs
4 large apples, peeled and cut into 1-inch pieces
2 large parsnips, peeled and chopped large
½ cup fresh curry leaves
1 tablespoon curry powder
½ cup red lentils
1½ cups chicken broth
Salt and pepper
½ cup raisins
1 apple, quartered, cored and cut in wedges, for garnish

PREPARATION

In a large stew pan with heavy bottom, over medium high heat, add olive oil. Sauté onions, carrots, and garlic, cook, stirring, 7 minutes. Add chicken thighs, and brown on all sides. Add apples and parsnips, and continue to sauté. Add curry leaves, curry powder, and lentils. Stir well. Add broth, salt, and pepper. Reduce heat, and simmer for about 30 to 45 minutes. Add raisins, and simmer for another 10 minutes.

Garnish with a curry dusted apple wedge.

Persian Herb Stew

October 14th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

Vegetable oil
1 bunch scallions, chopped fine
1 medium yellow onion, chopped
1 medium leek, sliced thin, tops included
1 pound, beef, cubed into ½ inch cubes
Salt/pepper
½ teaspoon saffron threads
¼ teaspoon cinnamon
½ teaspoon turmeric
2 medium tomatoes chopped, seeds included
3 dried Persian lemons, cracked in half
2 cups water
½ cup yellow split peas or pre soaked chick peas
2 cups of fresh spinach, chopped
½ cup fresh dill, chopped
½ cup fresh parsley, chopped
½ cup fresh cilantro, chopped
½ cup fresh chives, chopped
¼ fresh fenugreek

PREPARATION

Cook onions, scallinos and leeks in oil heavy bottom soup pot over medium heat, stirring occasionally, until golden brown and semi translucent, 15 to 20 minutes.

Sprinkle salt and pepper on the meat. Increase heat to high, and then add meat, saffrom, cinnamon and turmeric to onions and cook, stirring frequently, until meat is no longer pink, about 5 minutes. Mix in tomatoes and toss in lemons and stir well, then simmer for a few minutes. Add water and simmer covered for about 35 minutes. Add water and beans and all fresh herbs and simmer again covered for about 45-60 minutes or until meat is very tender.

Fresh Herb Fennel Crusted Tuna, Scallops & Shrimp Seafood Stew

October 8th, 2010 § 0 comments § permalink

Serves 6-8

Ingredients

Olive Oil
1 pound tuna roast (ask your butcher for uncut tuna steaks-you need 1 large piece)
1 pound medium or small scallops
1 pound peeled shrimp
Zest and juice of 3 lemons
¼ cup fennel seeds
¼ cup peppercorns
¼ cup coarse sea salt
1 teaspoon red chili flakes
½ cup fresh parsley, chopped
½ cup fresh oregano, chopped
½ cup fresh basil, chopped
3 cloves garlic, chopped fine
1 large red onion, chopped
1 large red pepper, chopped
1 large yellow pepper, chopped
¾ cup Kalamata olives, pitted and halved
3 cups roma tomatoes, chopped
1½ cups white wine
Salt and pepper

Directions

Marinate tuna, scallops and shrimp with lemon juice for about 1 hour. Grind in a grinder or smash lemon zest, fennel seeds, cracked peppercorns, chili and course sea salt until a gritty spice mixture is created. Heat a thick-bottomed stew pan to high heat with a generous portion of olive oil. Rub tuna with spice mixture and brown tuna on all sides. Remove tuna and add garlic, onions and peppers to pan. Sauté until tender or about 3 minutes Add half of fresh herbs, shrimp and scallops. Sauté for just a few minutes. Add wine and stir while removing the bits that stuck to the pan. Reduce heat to low. Add tomatoes. Stir well and add tuna and kalamata olives. Simmer for about 1 hour, stirring occasionally and breaking up the tuna as it cooks. Add remainder of the fresh herbs and take of heat and let stand for five minutes before serving. If needed, a bit of water can be added but only if the tomatoes have not given off enough liquid in the middle of the cooking process.

Best served over Israeli couscous.

Herbed Beef Barley Stew

October 8th, 2010 § 0 comments § permalink

Serves 6-8

INGREDIENTS

Olive oil, for sautéing
2 tablespoons butter
2 medium yellow onions, chopped medium
3-4 cloves garlic, chopped fine
1 pound beef stew meat, cut into 2 inch cubes and pre-seasoned with salt & pepper
½ cup fresh thyme, chopped
¼ cup fresh rosemary, chopped
½ cup fresh flat leaf parsley, chopped
1 cup fresh dill, chopped
3 large carrots, cut into 1 inch chunks
4 celery stalks, chopped
1 cup brown mushrooms, chopped
3 fresh bay leaves
1 cup white wine
2 cups beef stock
1 pound beef shank bones
½ cup pearled barley
Salt
Pepper

PREPARATION

In heavy stew pan over medium-high heat, add olive oil and butter. Sauté onions and garlic for about 3-4 minutes or until soft and semi translucent. Add cubed stew meat and sauté until browned. Add ⅓ of each of the herbs and stir, next add the carrots and celery, sauté for another few minutes and then add mushrooms and sauté a few more minutes while all liquid is absorbed by the mushrooms. Drop in the bay leaves. Add wine and stir well while loosening all the bits that stuck to the bottom of the pan and add another ⅓ of all the herbs. Add beef stock and beef shanks. Simmer on low heat for about 30 minutes, stirring a few times. Add pearled barley and simmer for another 20-30 minutes or until barley is tender and to desired consistency. Season with salt and pepper. Sprinkle in remaining herbs and take off heat, let stand for about 10 minutes before serving.

Curried Apple, Chicken Parsnip and Herb Stew

October 25th, 2009 § 0 comments § permalink

INGREDIENTS

4 large peeled apples, cut into 1 inch pieces
2 c chopped large parsnip pieces
2-3 chicken thighs, de-skinned
1 medium yellow onion
2 large carrots, chopped medium size
2 cloves garlic, chopped
½ c fresh curry leaves
1 T curry powder
½ c red lentils
1 ½ c chicken stock
½ cup raisins
salt and pepper
olive oil

PREPARATION

In large stew pan with heavy bottom sauté garlic, onions and carrots on medium high heat. Add chicken thighs and brown on all sides. Add apples, parsnips and continue to sauté. Add curry leaves, curry powder and lentils. Stir well. Add stock, salt and pepper. Reduce heat and simmer for about 30-45 minutes. Add raisins and simmer for another 10 minutes.

Garnish with a curry dusted apple wedge. Serves 6.

Roasted Garlic & Herb Spanish Style Potato Stew

October 25th, 2009 § 0 comments § permalink

INGREDIENTS

2 whole heads of garlic, roasted
½ c chopped fresh thyme
½ c chopped fresh chives
½ c chopped fresh parsley
1 lb potatoes, cubed into 1 inch pieces
1 c beef stock
1 t cumin seeds
1 pinch saffron strands
1 t paprika
olive oil

PREPARATION

Heat a medium-bottomed stew pan on medium heat. Sauté whole cloves of roasted garlic in olive oil with the fresh herbs and spices. Add potatoes and stir well. Add stock. Reduce heat and simmer for about 30-40 minutes until potatoes are cooked through.

Garnish with fresh parsley. Serves 4.

Pork, Squash, Sage & Bean Stew

October 25th, 2009 § 0 comments § permalink

INGREDIENTS

2 pounds pork shoulder cut into 1 inch cubes
2 cloves garlic, chopped fine
2 medium yellow onions, chopped
1 c butternut squash cubed into 2 inch pieces
1 c cannellini beans, soaked overnight
½ c chopped sage
1 c white wine
1 c vegetable stock
salt and pepper
olive oil

PREPARATION

Heat heavy-bottomed stew pan on medium high heat. Sauté onions and garlic until soft. Add pork and brown well. Add sage and squash and stir well. Add stock, wine, beans, salt and pepper. Simmer on low heat for 1 hour, stirring occasionally.

Garnish with fresh sage and parmigiano-reggiano. Serves 6.

Moroccan Harrira Herbal Stew

October 24th, 2009 § 0 comments § permalink

INGREDIENTS

1 lb of lamb meat cut into 1 inch cubes
1 large yellow onion, chopped
3 cloves garlic, chopped fine
1 c chickpeas, soaked overnight and drained
5 large tomatoes, chopped
1 c red lentils
½ c chopped fresh cilantro
½ c chopped fresh parsley
½ t turmeric
½ t ground cinnamon
juice and zest of 2 lemons
1 cup water
olive oil
salt and pepper

PREPARATION

Sauté onions and garlic in a heavy stew pan on medium high heat with the olive oil for 2 minutes or until tender. Add lamb meat and brown well for about 4 minutes. Add the tomatoes and stir well. Add turmeric, cinnamon, cilantro, parsley, lemon juice and zest. Continue to sauté for a few more minutes. Add chickpeas, lentils and water. Stir well. Simmer on low heat for about 1 hour stirring occasionally.

Garnish with a sprig of cilantro and a slice of lemon dusted with cinnamon. Serves 6.

Thyme, Leek and Potato Stew

October 24th, 2009 § 0 comments § permalink

Serves 6

INGREDIENTS

¼ cup butter
1 teaspoon olive oil
4-5 large sized leeks, cleaned and sliced thick
½ cup fresh thyme, chopped
2 lbs of potatoes, scrubbed and chopped course into 1 inch cubes
3 large carrots, scrubbed and chopped course
1 cup white wine
½ cup water
1 cup milk
Salt
Pepper

PREPARATION

In a large soup pot, over medium low heat, add butter and olive oil. Sauté leeks and thyme, cook, about 4-5 minutes until leeks are soft and translucent. Add potatoes and carrots and continue to sauté for another 4-5 minutes. Add wine and sauté for a few more minutes, then add water. Simmer on low heat for about 30-40 minutes. Add cracked pepper and milk and simmer for another 20-30 minutes stirring occasionally to break up a few of the potatoes which will absorb liquid and help thicken the stew. Garnish with a sprig of fresh thyme. Serves 6

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