Soup is ON!

While walking with my cooking buddy yesterday, we got to talking about the wonders of the one-pot meal. You know the ones...they typically start off with the sautéing of aromatics, then add something seasonal and delicious -- like shell beans, or peas, or winter squash -- maybe you throw in some meat, maybe you don't, and then a quart or two of home made stock, and VOILA! Dinner for tonight, for tomorrow, for your friend next door, or for the lady down the street that just had her third baby. Or freeze the leftovers. Whatever makes you happy. 

So while discussing the one-pot wonders, my friend reminded me about the Food52 site. I have to admit that I've been using NY Times Cooking recommendations all summer, and had fallen out of the habit of using Food52. Well, I'm back, they never disappoint! I found this one and made it tonight. It's called Albondigas, and it's a delicious medley of Vitamin A rich Butternut Squash (think bugs bunny, see in the dark, stave off macular degeneration), and iron rich meat balls (think heathy red blood cells that are armed to take on your next cold or flu). And by the way, these aren't just any meat balls; these are made special with the addition of mint and scallions. I used ground sirloin, but I think it would be even better with ground lamb or chicken. The other surprise here was the addition of tons of fresh herbs to the soup while it simmered: tarragon, oregano, and parsley. A veritable party in a bowl. You'll also need some green beans, fresh tomatoes (or tomatillos) and garlic. Here's the link. Hope you enjoy as much as we did. 

https://food52.com/recipes/print/25848

Until we meet again!

Sabrina 

Slow Cooker Lamb Stew with fennel and parsnips

Ok, so I just made what may go down at my house as the best lamb dish ever. I wish I could invite everyone over for dinner so I could make it for you. But alas, my kitchen is too small, so here's the recipe. I adapted a recipe from the new Saveur Classics cookbook. It goes something like this:

You'll need:

2 tbsp olive oil 

4 slices of good bacon, sliced into 1" pieces

2# lamb stew meat, cubed and trimmed

1/4 cup flour

Salt and pepper 

1 onion, chopped

2 cloves garlic, minced

1 tbsp fennel seed

1 bay leaf

1 cup red wine (use something good, it'll be worth it)

1 cup vegetable stock

2 parsnips, peeled and cut into 1" pieces

1 fennel bulb, trimmed, and cut into 1" pieces

Do this:

In a cast iron skillet, warm the oil over medium high heat. Add the bacon and cook until crisp. Remove with slotted spoon and place in slow cooker. 

In a bowl toss the the lamb with salt, pepper, and the flour, then shake off excess flour and brown the lamb in the skillet with the bacon grease until brown on all sides. Remove to join bacon in the slow cooker. 

Now add the onion, garlic, fennel seed, and bay leaf to the pan. Cook about 10 minutes until onions are soft, then add red wine and scrape up any lamby bits. Cook over medium heat until wine is reduced by half, then add to slow cooker with the stock. Stir to combine, cover and cook on low for 4 hours. Then add the parsnips and fennel, stir, and cook another 2 hours. Bliss!!!

I served mine with some left over pasta and cheese gratin (ala Art of Simple Food, Alice Waters), and some sautéed purple kale. Make this tomorrow folks...it's that good. 

Cooking without an oven

So as many friends know, I have killed my oven. It died an abrupt death during a recent self-cleaning function. I've decided to take this unplanned event as an opportunity to get creative with alternative cooking methods. Tonight I came up with this little beauty, and I highly recommend trying it yourself (or come over, I have leftovers):

Butternut Squash Soup with White Beans and Snap Peas

1 mediumish butternut squash, peeled, seeded, and cubed

1 shallot, chopped

2 tablespoons olive oil

2 tablespoons butter

1 quart turkey stock (it was time to use this baby up...if you don't have any left in your freezer, use chicken stock)

Grey sea salt, sage, nutmeg, and fresh ground white pepper to taste

1 can Northern White Beans, rinsed and drained

1 LB fresh snap peas, cut into bite sized chunks 

Warm olive oil and butter over medium heat, add chopped shallot and sauté a couple minutes. Add cubed squash and allow to cook for maybe 10 minutes. Then add salt, pepper, sage and a sprinkle of nutmeg, stir together, then add stock. Cover and drop heat to low. Cook for an hour or so, until squash is nice and soft. Purée with immersion blender, then stir in beans and snap peas and cook through, maybe another 15-20 minutes. 

Serve sprinkled with lots of parsley. Warm bread for dipping. Yum!! 

And if anyone out there has some oven free recipes...please share!