Category Stew

Lamb Shanks, Lentils and Red Wine

1 lb black lentils (french/puy lentils can be used instead) 5 lamb shanks 1.5 vidalia/sweet onions, finely diced (or red onions) 4 cloves of garlic, minced 3 carrots, halved across the length 1 stalk of celery, halved across the length 2 tbsp olive oil 3 tbsp pork lard (optional) bottle of red wine (such as… Continue reading

Peasant Stew (a simple cassoulet)

Fall brings braising back into my kitchen, and my favorite thing to braise is pork shoulder. Not only does it make a spectacular meal in it’s own right, but it gives you the perfect material for follow-on dishes, whether chili or tacos or in last week’s case, a cassoulet-inspired peasant stew. There are a myriad… Continue reading

Winter Vegetarian Stew

This vegetarian stew was completely winged tonight but I ran with the concept of trying to heighten each flavor first, and then bring things together. I loved how it came out. The idea of the turnip puree came from Kevin on Top Chef last season and I loved it — was almost like coconut milk. … Continue reading

Ratatouille Beef Braise

Welcome to 2010 everybody (although compared to our relatives in Australia, we are *so* late to the party). The last decade was certainly an interesting one for us.  Where did these two kids come from?  Here’s hoping for a great next ten! This recipe was simply an inevitability in this household.  I love braises. I… Continue reading

Provencal Fish Stew

I only like to blog the successes unless there is humor or an interesting lesson in the duds. “Giff is an idiot” doesn’t qualify as a lesson. Too obvious. I am pleased to say that last night’s meal was an unqualified success. Even I, who tends to be hypercritical of my own dishes (to Lisl’s… Continue reading

Andouille and Yellow Eye Bean Stew

On a cold evening, I like settling down to a healthy bean stew. This one is particularly simple to make, and lets the smokiness and spicy heat of andouille sausage do much of the work. 1/2 lb dried yellow eye beans*1 smoked andouille sausage (approx 10″ long)3 slickes thick cut bacon, sliced into 1/2 ”… Continue reading