Tag Archives: stew

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 (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.

The Most Beautiful Train Trip Ever

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.

Lamb Gigot Chops

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

Gigot Chop or lamb shoulder chop stew

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.

Gigot Chop Lamb Stew (serves 6)

sear chops

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

Gigot Chop Lamb Stew (serves 6)

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.

Gigot Chop Lamb Stew (serves 6)

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)

Gigot Chop Lamb Stew (serves 6)

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.

Gigot Chop Lamb Stew (serves 6)

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.

Gigot Chop Lamb Stew (serves 6)

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

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.

And this is just a small corner of the spice section!

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.

pakrika

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..

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

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 and flour

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

Add liquid

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

pour sauce onto pork adn place in oven

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

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

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

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 adn unctious pork dish that will warm the cockles of your heart

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

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

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

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

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

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

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

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

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 adn greens

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

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

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

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

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

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

Add water

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

add tofu

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)

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 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.

Lamb Gigot Chops

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

_______________________________________

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).