Extremely Easy Old-Fashioned Stew
“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin
STEW: Before
I’m all about the ease of finding recipes online, but you can’t beat good old-fashioned recipes from dog-eared cards written by hand or those found in favorite old cookbooks.
I’ve been nose-to-the grindstone busy with projects at work and at home for the past three months. This weekend was my first catch-up time slot in what seemed like forever.
First on the agenda. Spring cleaning. Yeah. I know. It’s fall. My timing is somewhat off.
Next up: Invite friends over for dinner. I have missed being social. Chitchat around the office water cooler doesn’t count. I like to entertain. Sometimes I love to fuss. But I’d rather keep things casual and entertain more often than fuss and be so exhausted I don’t want to think about inviting anyone over again for several months.
Hence tonight’s meal. Friends. Conversation. Laughs. Old fashioned stew. (Apple pie for dessert.) I dug up the stew recipe from Laurie Colwin’s book: Home Cooking. It’s in the oven now.
Toss chunks of chuck roast (2 1/2 pounds or so) in flour-pepper-paprika. Brown in olive oil. Add layers of thick carrot slices (I used 5 big carrots), a couple of chopped potatoes (1-inch pieces), wedges of onion (I used 3 gigantic onions) and minced garlic (I put in 6 cloves because I’m a garlic lover). Add 2 cups (or a bottle) of red wine, a small can of tomato puree and a few tablespoons of tomato paste. Toss in a spring of rosemary and thyme and a bay leaf. Oh. Salt and more pepper, too. Bring it to bubbling on the stovetop, then put the lid on and stick it in the oven for 3 hours. Uncover for the last 15-20 minutes.
Laurie’s recipe suggests serving it over noodles. I like to serve mine over mashed sweet potatoes. Or nothing. It’s that good.
Want the more-detailed recipe? Go find Laurie Colwin’s book. Or come on over for dinner.
Leave a Reply
Salmon Chowder Time
Salmon and Bacon Chowder
A fisherman friend gave me a lovely salmon fillet from his fishing trip to Alaska, so I’m tempted to make this salmon and bacon chowder recipe. Or should I just roast the salmon in a sizzling hot cast-iron skillet? Until I make up my mind, I’ll share my chowder recipe again.
Salmon and Bacon Chowder
Makes about 6 servings.
¼ lb. bacon, chopped (about ¾ cup)
1 tablespoon olive oil
1 onion, chopped (1 cup)
½ cup chopped carrot
½ cup chopped celery
1 clove garlic, minced
1 tablespoon flour
1 cup chopped coarsely chopped new red skin potatoes or Yukon gold
2 cups low-sodium chicken broth or stock
1/2 to 1 teaspoon Grey Sea Salt with Five Pepper Blend or The Chef’s Miracle Blend (or salt, pepper and 1/2 teaspoon thyme)
2 cups coarsely chunked fresh salmon (altho I suppose you could use canned salmon, but you’ll get a different result. Canned salmon is stronger flavored than fresh.)
1 cup fresh or frozen corn
1 cup half and half
Chopped cooked bacon (optional)
1. Cook bacon in a Dutch oven or big pot until crisp; remove and set aside. (I like to scoop it onto paper towel to soak up some of the grease.) To the same pot, add olive oil, onion, carrot and celery. Cook and stir until tender, about 5 minutes. Add garlic, stir for about 30 seconds, then add flour. Cook and stir for 1 minute more. Stir in potatoes and broth. Bring to boil, reduce heat and simmer, covered, for 15 minutes or until potatoes are just tender.
2. Stir in the bacon you’ve set aside, salmon, corn, half and half. Cook gently (do not boil) for 5 minutes or until salmon is cooked through. If desired, sprinkle individual servings with additional cooked bacon.
Leave a Reply
Mexican Pizza with Chicken and Chile Peppers
Mexican Pizza recipe with chicken and chile peppers.
Don’t tell anyone, but I was once madly in love with the Mexican Pizzas at Taco Bell. Haven’t been to Taco Bell in forever, but I still have that craving now and then. So I created a Mexican pizza recipe. My version is a lot plumper than Taco Bell’s…because I’ve loaded it up with chicken, black beans, and Hatch chiles.
Fresh Hatch chiles are typically available only in the fall, but that’s when I stock up, roast ’em (or buy them freshly roasted) and freeze them. But if you don’t have a stash in your freezer, you can easily substitute the chile peppers of your choice.
At the Des Moines, Iowa Farmer’s Market—Juan O’Sullivan—roasts them before your very eyes in the fall. And he makes an amazing salsa. He also shares some of his Mexican recipes here.
Or try my Mexican pizza recipe. Just in time for Cinco de Mayo.
Mexican Pizza with Chicken and Hatch Chile Peppers
1 onion, chopped
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon cumin
1/2 teaspoon coriander
2 cups green enchilada sauce
2 cups chopped cooked chicken (I used 2 chicken breasts from a deli roast chicken)
1 15-oz can black beans, rinsed and drained
2 medium tomatoes, chopped, or a handful of cherry tomatoes, quartered
4 hatch or Anaheim chile peppers, roasted, peeled, seeded, and chopped
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup chopped fresh cilantro
Three 8-inch flour tortillas
2 1/2 cups shredded Mexican blend cheese
Optional toppings: chopped tomatoes, sour cream, fresh cilantro
Lime wedges (optional)
1. Preheat oven to 350 degrees.
2. Cook onion in hot olive oil over medium heat about 4 minutes or until soft. Add garlic and tandoori seasoning; cook and stir for 1 minute more. Stir in 1 1/2 cups of the enchilada sauce, the chicken, black beans, tomato, salt, and pepper. Cook and stir for about 5 to 10 minutes or until heated through and bubbly. Remove from heat and stir in cilantro.
3. To assemble, spread 1/4 cup of the enchilada sauce on bottom of a 9-inch pie plate. Arrange one of the tortillas on sauce. Top with half of the chicken mixture. Sprinkle with 1 cup of cheese.
4. Top with another tortilla and remaining half of chicken mixture. Sprinkle with 1 cup of cheese. Top with last tortilla. Spread remaining 1/4 cup green enchilada sauce over tortilla.
5. Bake for 25 to 30 minutes or until heated through, topping with remaining 1/2 cup cheese during the last 10 minutes of baking. Let stand on a wire rack for 5 to 10 minutes before serving. If desired top with chopped tomatoes, sour cream, and/or cilantro. Serve with lime wedges.
Leave a Reply
Copyright © Heartbreak Recovery Kitchen. All rights reserved. (We really mean it!)
Follow Us!