Gigot Chop Lamb Stew (serves 6)

I am reposting my most searched recipe as I have updated it with a little more information on this curious cut of flavorful meat, (as well as tweaking the recipe). Hopefully this will prompt you to try it out now that the weather is getting colder and we are craving more luscious comforting food.

Gigot Chop Lamb Stew

The picture of this dish says it all. Just looking at it makes me want to run to the butcher shop for some luscious Irish lamb chops! I may be bias, but at this moment I have to announce that there is absolutely no better lamb in the world.

Fields and fields of sheep with their lambs. They can be seen everywhere munching down on the famous green grass in Ireland. (Woolly sheep happily grazing in County Wexford)

I grew up eating the best lamb stew in the world and only realized that fact when I moved away and could not find lamb that equalled it anywhere.

The cut of lamb that I prefer for lamb stew is the gigot chop, and if you can find them, you are on your way to making something fabulous.

What is a Gigot Chop?: It is a cut from the leg of an animal (I usually think of lamb but gigot pork is also a common cut). This chop has a small bone in the center helping provide a wonderful sweet flavor to a dish like a stew or any type of slow braise.

If you cannot find gigot chops, a good alternative is a cut from the shoulder.

Yum

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You will need:

3 tbsp extra-virgin or regular olive oil

4 to 6 lamb Gigot chops (if they are large, use 4. If you cannot find gigot chops, use a cut from the shoulder)

coarse sea-salt or kosher salt to season chops (about 2 tsp)

Several grinds of black pepper (optional)

10 small onions, halved

4 medium carrots, cut into thick diagonal slices

4 medium potatoes, washed & quartered

2 parsnips, peeled & thickly sliced

3 or 4 small/medium potatoes, cut into 4 wedges each (I used golden or yellow potatoes as they have a nice creamy sweetness and hold up well to long cooking)

3 sprigs fresh rosemary

2 tbsp all-purpose flour

2 tsp coarse sea-salt (I use Maldon sea-salt flakes)

several grinds black pepper (optional)

1 cup white wine

4 cups veggie or chicken broth (or 1 good quality bouillon cube & water)

Method:

Preheat oven 450*

1 – Season the chops with salt (and freshly ground pepper if you like), and sear in large saute pan on high heat in olive oil. Make sure to cook in one layer at a time, adding olive oil as you need it. Transfer to plate as you go and set aside.

sear chops

2 – Turn heat down to medium and add the onions and rosemary and cook for 5 minutes, stirring occasionally.

saute onions and rosemary

3 – Add carrots and parsnips and continue to saute for another 5 or so minutes, letting them take on a little brown color. Add the flour and stir into veggies. Cook for about 1 minute, stirring constantly.

add carrots and parsnips

4 – Add the wine and stir to a thick paste. Next, add the broth (or water & bouillon). Turn heat up to high and stir everything together. Let the liquid come to a boil. When it bubbles, turn heat off. Taste the broth and add salt and pepper if it needs it (until you are satisfied)

add liquids, next meat and top with layer of quartered potatoes

5 – Add the chops back to the pot in an even layer (meat will overlap slightly and that’s fine). Next scatter the quartered potatoes on top of the lamb. Cover with a lid.

top with potatoes and cook in hot oven

6 – Place in preheated oven and cook undisturbed for 1 1/4 hours. Remove from oven and leave to cool down and settle for 10 minutes.

serve

Divide chops between six plates or shallow bowls and top with lots of vegetables and broth. You can also serve with other things such as rice, pasta noodles, bread, cooked greens or leafy side salad.

Paprika Pork For Dinner! (serves 6)

This was such a satisfying dish and the way it came about is how most things happen in this kitchen: rummaging in the pantry and picking out the most appealing spice of the moment and promptly building the entire dinner around that flavor.

Pork with a lovely kick

A couple of nights ago when going through my rummaging ritual looking for inspiration, I found a little bag of Hungarian Paprika from a trip I made to a marvellous spice shop in New York City, Kalustyan’s.

A customer mesmerized by a small section of the spice department at Kalustyan’s!

The description read, “slightly pungent ground red pepper from Hungary with slightly hot aromatic rich pepper flavor” I knew that this would be all that was needed to dress up the pork tenderloin sitting in my fridge.

Paprika

Using pork tenderloin allowed me to cook a rich and heavenly dish in a very short amount of time. It was truly amazing and is another great dinner to turn to if in a hurry, or you are faced with the sometimes overwhelming task of feeding a crowd. This dish would make it a snap!

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You will need:

3 tbs olive oil

2 lbs pork tenderloin (2 1lb tenderloin)

sea-salt and black pepper for seasoning

2 celery ribs, sliced or diced

1 large sweet onion, large dice

1 tbs chopped fresh marjoram leaves

1 cup sliced or Julienne carrots

3 or 4 cups chopped dark green spinach

1 tbs hot Hungarian paprika

1 tsp sea salt

3 tbs all-purpose flour

4 cups chicken broth (veggie broth or bouillon cube and water will work also)

Method:

Preheat oven 425*

1 – Season tenderloin with sea-salt and black pepper. Place a saute pan on high heat and add the oil. When it is hot add the tenderloin and sear on all sides until browned (this seals in the flavor). Remove to a heavy casserole pot and set aside.

Sear tenderloin until browned on all sides.

2 – Turn heat down to medium and add the onions and cook for a few minutes before adding the celery. Cook for about 5 minutes, stirring occasionally. Add the chopped marjoram and stir.

Saute onions and celery, add herbs

3 – Add the paprika and stir into the onion mixture. Add the salt and the flour and stir quickly. Let it cook for about 30 seconds or so.

Add hot paprika, then flour

4 – Add the broth 1 cup at a time while stirring. Turn the heat up to high and add the carrots. When it comes to a boil pour the whole thing over the casserole with the tenderloin.

Add liquid

5 – Cover and place in your preheated oven for 45 minutes.

Pour sauce over pork and place in oven

6 – Remove from oven and transfer the tenderloin to a cutting board and cover loosely with foil. Let it rest for 5 minutes. In the meantime add the spinach to the casserole and cover with lid. (it will wilt into the sauce). At this point you can taste the sauce for addition of seasonings. Adjust if necessary.

Remove pork to rest, add spinach

7 – After the meat has rested cut into thick slices and transfer back to the casserole.

Return sliced pork to pot

Serve with whatever you like: rice, boiled or mashed potatoes, pasta or bread. This is also great served with a dollop of sour cream and a sprinkle of cayenne pepper flakes.

serve

Rich Chipotle Pork Stew For A Crowd! (serves up to 12)

This goes to the top of my list of “favorite things to do with pork!” I was completely surprised at how throwing a stew together out of desperation to use up a hefty pork shoulder resulted in this heavenly pot of smoky, juicy, tenderness. If you love nothing better than a stew to warm you and the whole family up when the chill in the air is biting, then this is your next dinner idea.

A rich, smoky and unctuous pork dish that will warm the cockles of your heart

A couple of other reasons I ended up with this combination of ingredients is that over the holidays I bought a couple of extra special vegetables that got overlooked in the cooking madness that was my life for a solid week, and only surfaced when the din of my kitchen returned to its quiet hum. If you love the flavor of celery as I do, you will love the ugly vegetable pictured below!

Celeriac or simply; celery root

It is the root of a variety of celery, and has a robust and deeply satisfying earthy quality that is addictive. It can be used as I used it, in a stew or soup, or can be mashed like a potato or made into a velvety puree. So, don’t let its knobbly, and wiry brown-haired appearance put you off: peel it and carry on!

fresh cilantro

I also had an abundance of fresh zesty cilantro to use up and a can of opened chipotle peppers in adobo sauce (see note below) in the fridge that needed to be used or would go to waste. This combination of flavors would turn this pork into something bordering on what I think of as Mexican flavors, and that was fine by me.

This can be cooked the day before and simply reheated on low on your stove top. This makes it a great dinner party dish and leaves you very free to have fun with your guests.

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You will need:

4 lb pork shoulder (if it has a bone, you can ask the meat-counter guys to de-bone it. Even the lowliest of supermarkets will do this, so don’t be afraid to ask!). Cut pork into large bite-sized chunks

1/4 cup olive oil (more if needed)

2 medium/large sweet onions, large dice or halved and sliced thinly

4 cloves garlic, finely chopped

2 parsnips, peeled & sliced

3 carrots, peeled & sliced

1 celery root (celeriac), peeled & diced

3 or 4 large white mushrooms, sliced

1 cup chopped cilantro

3 chipotle pepper with 2 tbs adobo sauce (see note below), chopped

1 1/4 cups red wine

6 1/2 cups chicken broth OR good quality bouillon cube & 6 1/2 cups water)

2 tsp sea-salt

freshly ground black pepper

*chipotle peppers are smoked jalapeno peppers and are usually paired with a smoky marinade sauce called adobo. You can find it in the ethnic or international section of your grocery store. They are a canned good item and will say something like “chipotle peppers in adobo” Whatever you do not use can be stored in a lidded container for several weeks in the refrigerator. I have many more recipes using this pepper so type Chipotle into the search box to the right and continue to enjoy whats left in the can!*

Method:

Preheat oven 450*

1 – Prep all ingredients as instructed above, including the meat.

Prep ingredients

2 – Dry pork chunks and season with the salt and several grinds of black pepper. Put big saute pan or heavy casserole on high heat and add 2 tbs oil. When it is smoky hot, add some of the meat, making sure NOT to crowd your pan. Do not touch for 2 minutes. Turn and brown the other side. Remove to a plate and set aside. Continue until all of the meat has been browned, adding more oil as needed.

brown pork in hot pan

3 – Turn heat down to low/medium and add the onions and garlic. Cook for about 4 or so minutes, stirring occasionally.

saute onions & garlic

4 – Add the mushrooms and cook for another couple of minutes, then add the parsnips, carrots and celeriac. Give everything a good stir.

add mushrooms, then root veggies

5 – Cook until veggie start to brown and then add the cilantro and chipotle peppers with adobo sauce.

cook for about 8 minutes

6 – Turn heat up and add the red wine. Bring to a boil and cook on high for about 2 minutes.

add wine

7 – Add the stock (or bouillon and water) and bring to a boil. Add the pork and bring back to a boil. Turn off heat. Cover with lid and place in oven for 1 hour 15 minutes.

Serve with rice and greens

When you remove the stew form the oven, let it rest for 10 minutes before serving. I served it with rice and sautéed spinach leaves.

Rich Chipotle pork Stew

Delightfully Tofu-y Stew (serves 4 as main course or 6 as appetizer)

You don’t have to be a vegetarian, a vegan, a gluten-excluder, a blood type A diet disciple, or a meat-eater to enjoy a lovely brothy bowl of this comforting stew. It is universally delicious and meets the requirements of what I think a stew should be: warming, hearty, with a feeling of regret when one comes to the last spoonful.

A surprisingly hearty stew

Yes, the fact that it could possibly be one of the healthiest things you could put into your body doesn’t hurt either, although I refuse to eat something just because it is good for me. If it doesn’t taste good, I won’t eat it, even if it is medicinal. The medicine for my soul cannot be discounted!

So, with my soul in mind, and a healthy regard for my body, I came up with this lovely soup. I am on a mission to make everyone like tofu, and it is quite the task. I am the first to admit that it has absolutely no taste whatsoever, but when surrounded by flavorful ingredients it has a tendency to take on their most prominent characteristics. The general tone of this stew was of delicate sweetness and the tofu cooperated beautifully.

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* This is a great Blood Type A diet recipe with highly beneficial ingredients like tofu, garlic and onions*

You will need:

4 tbs extra-virgin olive oil

4 medium sweet onions, thinly slices, or large dice

5 garlic cloves, roughly chopped

12 oz (340 grams)  firm tofu (it can be a little more or a little less depending on what you can find)

1 cup baby peas (I used frozen – very handy)

1 good quality stock cube (I used Rapunzel brand (vegan w/herbs & sea salt)

1 tsp cayenne pepper flakes (optional and not suitable for strict Blood type A Diet)

1 tsp curry powder (optional)

1 tsp sea-salt (I use Maldon sea-salt flakes, but another course sea salt will work too)

Freshly ground black pepper (not for strict Blood Type a Diet)

6 cups water (more if needed)

Method:

1 – An hour before you want to cook this dish (or earlier in the day), press the excess moisture from the tofu as follows:

Press water out of tofu

Place tofu on a dinner plate and stack 4 or so plates on top (or heavy pot as in my case). Pour off excess water occasionally (this can be done for an hour but you can leave it longer). When moisture has been removed, cube the block of tofu.

Cubed tofu

2 – Put medium soup pot on medium heat and add oil. Add the onions and garlic and cook for 10 minutes, stirring occasionally. Turn heat down to low and continue to cook for another 10 to 15 minutes, until very soft and have sweetened.

Cook onions, add spices

3 – Add the salt, pepper, chili flakes, curry powder and stock cube to onions and stir until cube has dissolved.

Add water

4 – Add water and turn heat up to medium/high and bring liquid to a simmer.

Add tofu

5 – Add tofu and bring back to a simmer. Place lid on pot and simmer for 5 minutes.

Add peas (can be added frozen)

6 – Add peas and bring back to a simmer. Taste broth for addition of more seasonings (salt and /or pepper) and also add more water if you think it is too thick for your taste. Cover and continue to simmer for another 10 minutes. Turn off heat.

serve with bread for more girth

Serve in warmed bowls with bread,  adding more pepper flakes or black pepper if you so desire.

Gigot Chop Lamb Stew (serves 6)

Gigot Chop Lamb Stew

The picture of this dish says it all. Just looking at it makes me want to run to the butcher shop for some luscious Irish lamb chops! I may be bias, but at this moment I have to announce that there is absolutely no better lamb in the world.

I took a train trip yesterday and while gazing out the window I passed fields and fields of grazing sheep and lambs. They can be seen everywhere munching down on the famous green grass in Ireland.

I grew up eating the best lamb stew in the world and only realized that fact when I moved away and could not find lamb that equalled it anywhere.

The cut of lamb that I prefer for lamb stew is the gigot chop, and if you can find them, you are on your way to making something fabulous.

What is a Gigot Chop?: It is a chop cut from the leg of an animal (I usually think of lamb but gigot pork is also a common cut). This chop has a small bone in the center helping provide a wonderful sweet flavor to a dish like a stew or any type of slow braise.

If you cannot find gigot chops, a good alternative is a cut from the shoulder.

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You will need:

3 tbs extra-virgin or regular olive oil

4 to 6 lamb Gigot chops (if they are large, use 4. If you cannot find gigot chops, use a cut from the shoulder)

coarse sea-salt or kosher salt to season chops (about 2 tsp)

Several grinds of black pepper (optional)

10 small onions, halved

4 medium carrots, cut into thick diagonal slices

4 medium potatoes, washed & quartered

2 parsnips, peeled & thickly sliced

3 or 4 small/medium potatoes, cut into 4 wedges each (I used golden or yellow potatoes as they have a nice creamy sweetness and hold up well to long cooking)

3 sprigs fresh rosemary

2 tbs all-purpose flour

2 tsps coarse sea-salt (I use Maldon sea-salt flakes)

several grinds black pepper (optional)

1 cup white wine

4 cups veggie or chicken broth (or 1 good quality bouillon cube & water)

Method:

Preheat oven 450*

1 – Season the chops with salt (and freshly ground pepper if you like), and sear in large saute pan on high heat in olive oil. Make sure to cook in one layer at a time, adding olive oil as you need it. Transfer to plate as you go and set aside.

sear chops

2 – Turn heat down to medium and add the onions and rosemary and cook for 5 minutes, stirring occasionally.

saute onions and rosemary

3 – Add carrots and parsnips and continue to saute for another 5 or so minutes, letting them take on a little brown color. Add the flour and stir into veggies. Cook for about 1 minute, stirring constantly.

add carrots and parsnips

4 – Add the wine and stir to a thick paste, then add the broth (or water & bouillon). Turn heat up to high and stir everything together. Let the liquid come to a boil. When it bubbles, turn heat off. Taste the broth and add salt and pepper if it needs it (until you are satisfied)

add liquids, then meat

5 – Add the chops in an even layer (meat will certainly overlap slightly). Next scatter the quartered potatoes on top of the lamb. Cover with a lid.

top with potatoes and cook in hot oven

6 – Place in preheated oven and cook undisturbed for 1 1/4 hours. Remove from oven and leave to cool down and settle for 10 minutes.

serve

Divide chops between six plates or shallow bowls and top with lots of vegetables and broth. You can also serve with other things such as rice, pasta noodles, bread or some greens (either cooked such as wilted spinach or a salad of field greens)

Pork Stew with Summer-y Feel (serves 6)

 For the first time in a long time I actually prepped dinner earlier, and was under absolutely zero pressure when I arrived home to deal with dinner at about 7pm! I knew I would be away all day, and had the nightmarish thought of kids and husband gnawing on whatever they could lay their hands on while I cooked dinner in a complete panic. I changed that scenario by buying a big piece of pork that needed plenty of time in a slow oven to coax out all it had to offer.

fresh local veggies for my pork stew.

I got started on this dinner in the early AM and turned the oven off as I left my house. This dish is embarrassingly easy to make, and, the reason for its success was due to the fantastic local produce, and the slow-roasting in the oven. Even though I made this on a weekday, I suggest it as a wonderful weekend dinner, when you have tons to do, but still want something lovely to eat at a reasonable hour.

I cooked some rice to go with it, and it was the ultimate crowd-pleaser.

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You will need: 4 lb Pork pot roast, thickly sliced (it may say slow-roast on the packaging – also can be a little over, or, a little under 4 lbs), 4 tbs olive oil, 2 carrots, thickly sliced, 6 red storage onions, (you can find these at the farmer’s market in the summertime or use 3 or 4 very small sweet onions, cut in half, if necessary), 3 big garlic cloves, sliced, 3 or 4 long sweet peppers (or 2 regular red peppers, cut into 8 pieces each), 2 sprigs fresh rosemary, 6 sprigs fresh thyme, 1 1/2 tsp smoked paprika (optional), 4 cups chicken or veggie broth, sea salt and freshly ground black pepper for seasoning meat.

* If you are planning on cooking rice with this dish, plan on putting it on to cook about 35 minutes before serving, or, cook it earlier and reheat on lowest heat in a covered pot for about 15 minutes. This dish would also be good with boiled potatoes, or pasta of some kind. Check cooking times, and synchronize accordingly.

Preheat oven to 300*

1 – Season your sliced pork with salt and pepper. Put big saute pan on high heat and add 2 tbs oil. When it is very hot, add some of the pork (I had room for 3 slices) and sear on both sides until browned (about 2 to 3 minutes per side). Do not crowd the pan or the meat will not brown! Continue to add oil and sear pork until it is all done, transferring to a plate as you go.

sear pork slices

2 – Turn heat down to low/medium and add the onions, garlic and carrots. Cook for about 5 minutes, stirring occasionally.

saute onions, carrots & garlic

3 – Add the rest of the veggies and herbs and continue to saute for another 3 minutes.

add peppers & herbs.

4 – Add the smoked paprika and stir until incorporated. Add the liquids and the pork and turn heat up to high. When everything comes to a boil, turn heat off. Put tinfoil over the top of pan and seal tightly around the edges. Cover with lid and place in the oven for 1 1/2 hours. Do not open oven door during this time as it will tamper with the outcome of your dish.

add liquids & pork.

5 – Turn off heat, and leave pork in the oven for another hour (you can leave it up to 3 hours). Take out of oven and taste stew for addition of salt and pepper, and adjust according to your liking.

Ready to serve.

Serve over a bed of rice, giving everyone a nice portion of meat and vegetables.

I served the pork stew with rice, and it was yummy.

Shin-Beef cooked in Red Wine (serves 4-6)

You have to give this recipe a try..

My son asked me to make beef stew and that was the plan. However, when I got to the supermarket I spotted Shin Beef and thought I would still make a stew but add more depth by using red wine and a strong herb. Shin beef is a very rich cut of meat with lots of gelatinous fatty striations. Nothing to be afraid of, but I think people in general are more use to eating nice “clean’ cuts of meat? It needs time to cook so if you are going to try this get it into the oven as soon as possible. The flavors are out of this world and won’t disappoint!

Prep all vegetables before you start cooking..

You will Need: 3 1/2 lbs cross-cut shin beef shanks, 1 sweet onion, diced, 3 carrots, thickly sliced, 2 celery ribs, sliced, 1 sprig fresh rosemary, left whole, 1/2 cup fresh flat-leaf parsley, roughly chopped, 2 tbs flour, 1 cup red wine, 3 cups water, 1 vegetable or chicken bouillon cube, 3 tbs olive oil, coarse salt and freshly ground black pepper for seasoning.

preheat oven 375*

This is what Shin Beef looks like (for those of you who don't know) - It has a bone with marrow which turns into a lovely delicacy..

1 – Put beef on a plate and season with salt and pepper. Using a big saute pan or heavy casserole sear the meat in a single lay on high heat in the olive oil (I was able to do this in 1 step but if your pan or casserole has a small surface area it may take 2 batches).

sear the beef until brown..

Don’t crowd the pan as meat will not brown. Take meat off and set aside.

 

saute all vegetables for 10 minutes..

2 – Turn heat down to low/medium and add all prepped vegetables to the pan, including the herbs. saute for 10 minutes, stirring often.

Add flour and bouillon cube and then the liquids..

3 – Add the flour and bouillon cube (I always chop up the cube before adding to things as it dissolves faster) and give everything a stir for 1 minute. Add the wine and water and bring everything to a boil.

Add the meat and place in oven for 2 hours..

4 – Put meat back into liquid and cover. Place in oven for 2 hours.

Dinner

Test meat by taking a fork and pulling the meat. It should pull away very easily. Let everything sit for about 10 minutes before serving with rice, pasta, boiled potatoes or a salad.

Note: The lovely bone marrow can be scooped out and spread on toast points for an appetizer or remove the bone before serving and save it, and the marrow for a snack later, (will post something about that tomorrow).

Rabbit Hunter-Style (serves 6)

So, last night we went to a house we had never been to before and had dinner with people we had never sat down and eaten a meal with before? Just when I say that I have made enough friends and there couldn’t possibly be anyone else out there I could squeeze into my already packed-full life……I meet someone new and get excited about the prospect of getting to know more about them! I find as I get older I am too busy to form new acquaintances. I have become more set in my ways and sometimes don’t like my comfortable routine disturbed. Well, last night was a perfect example of how grateful I am when I make the effort. We (hubby & I) met Jim and Eileen through our business and after some very interesting chats (and, finding out that Eileen loved to cook as much as I do?… if nothing else, we could talk about food like two sports fanatics) we accepted an invitation to dinner. I told her I would probably have to blog about what she cooked and she was more than happy to be part of my mad mission of documenting every dinner I cook or eat each night.

Rabbit Hunter-Style

Dinner was absolutely fabulous. We had a wonderfully tasty rabbit stew, and for anyone who is afraid to try rabbit because the meat might be strong or game-y tasting, it is not. It was mild and delicate and my kids ate it just as eagerly as the rest of us. I suppose we could have sat around and talked over crackers and cheese or take-out pizza, but, I have to say it yet again – the making of food for someone, the lovely smells wafting from the big casserole pot and watching across the table at these two people who have been together 30 odd years telling stories to us that they themselves have heard each other tell a million times, but yet not wanting to miss a syllable, was a real comfort. When I think about special moments with family and friends we are usually sitting around a table and eating something delicious – sentimental, but true.

The recipe that Eileen and Jim adapted their dish from came from Biba’s Taste of Italy by Biba Caggiano

You will need: 2 rabbits cut into 6 pieces each, 4 tbs extra virgin olive oil,  1-2 tbs unsalted butter, 3 oz thickly slices pancetta finely minced, 4 oz thickly sliced prosciutto, finely minced, 7 sage leaves, minced, 2 cloves garlic, finely chopped, 1 1/3 cup white wine, 1 14 0z can diced tomatoes, 1 14 oz can chicken broth, 1 tbs freshly chopped flat-leaf parsley, salt and freshly ground black pepper.

1 – Put a large deep pan on medium/high heat on stove-top. When hot add the oil and let the oil get hot. Season the rabbit with salt and pepper and add to pan in a single layer and cook until golden brown on both sides (about 3 minutes per side?). Don’t crowd the pan or the meat will not brown! Remove meat to a plate when done.

2 – Pour some of the fat from pan and turn heat down to medium. Add butter, pancetta and prosciutto and stir for 2 minutes before adding the sage and garlic. Cook for a further minute.

3 – Raise heat to high and add the wine. Cook on high (scraping the bottom of the pan to loosen any brown bits) until wine has almost evaporated.

4 – Return rabbit to the pan (should be a snug fit) and add the tomatoes and broth. Bring everything to a boil, reduce heat and partially cover and simmer on low (stirring occasionally) until meat is tender – about 50 minutes.

5 – When cooked, take off heat and stir parsley into pot. Taste and adjust seasoning if necessary.

Rabbit w/ potatoes & Baby carrots

This was served with some wonderful potatoes

Steaming Hot Potatoes..

and a focaccia bread which Jim made.

Jim's Focaccia

We also had a lovely crisp salad. The salad was great but the most impressive thing about it was the salad bowl.

Toddler Seat?

Can anyone guess what this is? My son and daughter recognised it immediately and asked incredulously if it was in fact a toddler seat – “Why yes it is!” replied Eileen. They saw it in some architectural store (I think?) and Jim thought it would make a perfect salad bowl. The salesman apparently couldn’t imagine how he thought, Toddler Seat = Salad Bowl? After seeing it full of bright colorful greens I couldn’t imagine a child’s bottom in it!

Porc au Vin Rouge (pork stew w/ red wine) Serves 6

There must be a recipe in France with this title? If there is a Coq au Vin, why not this?

Porc au Vin Rouge!

I bought a couple of bottles of wine on sale a few weeks ago – the price was too good to pass up. Well, they turned out to be too syrupy for my taste so they were put on the shelf for cooking. When I was trying to figure out what to do with the pork sitting on my counter-top the syrupy wine popped into my head. I actually don’t cook very much with red wine. I like the flavors of white much better in sauces etc.

I think the aversion to the Red happened years ago when I  attempted to cook a braised Hare (yep – like a rabbit – but bigger and wild!) in Red Wine. I completely hated it – everything was so strong-tasting for my young teenage palate…….the meat, the wine. What made the whole thing worse is that I cooked it for my friend’s family and I had to pretend to like it – they may have been pretending too, and, to this day may shudder like me when they think about Hare!  Since then I have cooked very little with red wine. Lately however I’ve been trying to get over my experience and use it more. The last few dishes I have made using red wine as the main component in the sauce have turned out delicious. Maybe, I’m warming up?

So, last night the pork was cooked in the syrupy red wine and I was so happy with how it turned out. It was rich in all the right ways and the meat tasting delicate and so moist. I strained the sauce and added some sautéed bacon, mushrooms and pearl onions and it was a taste to die for. This would be a great dish to cook for a whole crowd – rich and elegant (and you would look like you had slaved for hours!)

some of the ingredients for Porc au Vin

You will need: 3 lbs boneless pork loin, 6 cloves garlic, 3 big shallots, 1 tbs flour, 8 oz white mushrooms, 1/2 lb bacon, 2 cups pearl onions, 3 cups red wine, 1 cup chicken broth, 2 bay leaves, 1 tbs of mixture of chopped fresh oregano & thyme leaves, 10 whole peppercorns, olive oil for frying, freshly ground black pepper.

Preheat 375*

don't crowd the pan!

1 – Cut meat into big chunks, season with pepper. Slice shallots and finely chop garlic. Add 2 tbs of olive oil to big saute pan on high heat. brown the seasoned pork in batches (don’t crowd the pan or the meat will not brown) removing to a plate as it cooks and set aside.

saute garlic, shallots & peppercorns in olive oil..

2 – When meat is done browning, turn heat down to low/medium and add the shallots, garlic and peppercorns. Saute for about 3 minutes. Add the flour and stir for 1 minute. Add the wine, broth, and herbs and bring liquid to a boil on high heat. Add the meat. Give everything a stir, cover and place in your preheated oven for 60 to 70 minutes.

boiling pearl onions for a few minutes makes it easier to take the skins off!

3 – While meat is cooking slice the mushrooms and the bacon. Put pot of water on to boil. When it boils, add the onions, cover and time for 4 minutes. Drain in colander. When onions are cool enough to handle, using a scissors, cut the end that the plant grew from and squeeze the onion out of the skin. It should pop out.

cook onions, bacon & mushrooms until bacon and mushrooms are browned & onions are soft but have a little crunch left..

4 – In saute pan big enough to cook the above ingredients on medium heat add the bacon and let it cook for about 3 minutes before adding the mushrooms and pearl onions. Let it cook, stirring frequently on medium for 10 minutes. Turn heat down to low and let everything continue to brown and cook for another 15 minutes. Turn off and set aside.

Add pork to mushroom mixture and strain the sauce

5 – Remove pan from oven and add meat to the mushroom mixture, cover and set aside. Strain the red wine liquid through a sieve into a bowl, and return the strained sauce to the pan. Turn heat to medium/high and boil to reduce for about 7 or 8 minutes after which time the sauce will thicken.

Reduce sauce to thicken and add more intensity.

6 – With a spatula, scrape the meat and vegetable mixture back into the pan and give a stir to combine. Taste and add salt or pepper if necessary (I found that this dish did not really need salt as the mixture of broth and wine gave everything enough salt to season correctly)

We had it with Spinach & Rice..

Serve with either rice, potatoes, pasta and/or a green (we had it with rice and sautéed spinach)

Beef Stew Slow-Cooked in Guinness (serves 6)

Yesterday was Sunday and the clocks went forward for Day Light Savings. I was completely unaware of the time change as I had no reminders. I don’t turn on the television so there was no one making the big announcement telling me to put my clock forward an hour! I went out into the back garden to maybe do a little work but it was so cold I didn’t feel Spring in the air in the least. It actually felt like a brisk October.

Slow-Cooked Beef Stew w/ Guinness

The weather made me feel like cooking something hearty for dinner. I am not really a “beef person” but I had an urge to get dinner on early and make a slow-cooked stew perhaps? Beef lends itself well to a dish like that. I had this bright idea to cook it in Guinness and then I thought a little smoked paprika would go well with that flavor. Cooking meat in beer or ale has certainly been done many times before, however, I wanted to give my own version a try. I used pearl onions which curbed the bitterness of the sauce and gave a little burst of sweetness. The meat was out-of-this-world tender and plates were licked clean (literally)! I also cooked the vegetables (carrots and potatoes) separately and added them at the end. In doing that they kept their flavor and did not turn to mush. You have to try cooking this – it won’t disappoint!

The main ingredients - beef, Guinness, garlic, herbs..

You will need: 3 1/2 lbs beef cut into chunks. (I used a pot roast  – but you could use brisket. also I never buy the already “cubed” stuff. It always seems to be too small for slow cooking and I also think you get a better cut of meat when you buy it as a whole piece and cut it yourself), 2 cups pearls onions, 6 cloves garlic, 2 tsp smoked paprika, 1 can of Guinness (it is just under 2 pints or 14.9 fl. oz.), 1 tbs flour, 3 or 4 sprigs fresh thyme, 3 bay leaves, 2-3 lbs baby potatoes, 2 cups baby carrots, salt & pepper to season, olive oil for frying.

Preheat oven 300*

Put water into a pot and bring to a boil. Add onions and boil for about 2 minutes. Drain into colander and let them cool.

Par-boil pearl onions and cool in colander

Cut meat into big chunks and season with salt and freshly ground black pepper. Take out you dutch oven or heavy casserole and put on high heat. Add 2 tbs of olive oil and wait until it just starts to smoke. Add meat in a single layer (don’t crowd or the meat will not brown) and cook on both sides until nice and brown. Don’t fiddle with it very much – 2 minutes or so per side. As meat cooks put onto plate (or upside-down lid of casserole – which is what I used) and continue like this until all the meat has been seared. You will need to add more oil as you go.

Sear beef - don't crowd pan!

When onions are cool enough to handle using a scissors and cut the end that the plant grew from and squeeze the onion out of the skin. It should pop out. Take skin off garlic and slice thinly.

Saute pearl onions & garlic

When meat is cooked, turn heat down to low, adding a little more oil if necessary. Add onions and garlic and saute for about 3 minutes. Put meat back into casserole (without the collected juices, which you will add when you add the Guinness) and stir about to incorporate. Add the paprika and the flour and stir. Add the Guinness and the collected meat juices and herbs and bring everything to a boil. Cover and place in oven for 2 1/2 hours.

Put stew in oven for 2 1/2 hours..

While stew is in oven boil potatoes and carrots until tender (boil separately). Drain in colander and set aside until ready to add to the stew. After stew has been in oven for alloted time take out and check. If meat is very “fork-tender” add the vegetables and stir gently. Cover and leave on stove-top for 15 minutes to let the vegetables meld with the sauce, and the meat to rest.  Taste sauce for seasoning and add if it is not to your preference.

If the meat is not ready return to oven for another 15 or so minutes and then follow the same steps with regard to the vegetables and seasonings.

My son had it with rice..

You could also not bother with the carrots and potatoes (although that is exactly how I had mine – my daughter & son did not care for the potatoes so I gave them some leftover rice and pasta instead) and just eat with bread or a pasta, like tagliatelle?

My daughter had it with tagliatelle..