Mazăre cu Pui, a Romanian Chicken and Pea stew, looks interesting.
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The most ambitious thing I’ve made lately I think was New Orleans-style roast beef—which is to say, braised chuck roast. Just browned real well, removed from the pot long enough to add some onion, garlic, Fresno chile, celery, then returned to the pot with some tomatoes, seasoning (celery salt, bit of Worcestershire, black pepper and the last of a bottle of Louisiana hot sauce), and beef stock and simmered until very tender. Most of the ambition is in the stock: oxtail, beef tendon, 24 hours in the oven (more like 30 I guess, if you count the time spent browning them before covering with water).
We had it with greens (cooked next to the stock: collards, turnip greens, radish greens, watercress, Chinese celery, Chinese bacon in lieu of smoked pork hocks) and the potato gratin I picked up from one of Steingarten’s books back whenever, and which I become obsessed with again whenever I make it. I’d meant to make grits originally, but the ambition petered out after the meat, and potatoes were easier. Only my love of mashed potatoes with celery root is preventing me from making these potatoes for Thanksgiving, which I keep forgetting is very soon.
I don’t think I ever had this roast beef outside of a poboy until I left New Orleans, but it’s the kind of thing that when you make it at home, there’s so much of it that you need to incorporate it into non-sandwich meals, particularly so that you get some vegetables beyond lettuce and pickles.
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Pork (or chicken thighs) and Sweet Potato (or carrots) Stovetop Stew For Two. Recipe previously posted here on a WMP discussion. I have a big note-to-self on this recipe to not double it, since it makes a generous 4-6 servings for us - enough for 2 or 3 tasty meals. The apples, raisins, garam masala, cinnamon and ginger make this a far-from-ordinary (in a good way) dish.
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Is white turkey chili a stew, if it’s nice and thick? I think so, anyway. Friday night’s dinner was a mashup of a couple of “white chicken chili” recipes, except I used 2 pounds of leftover mixed white and dark turkey meat shredded.
Besides the turkey and mixed chicken-turkey stock and obligatory lots of onion and garlic, I added 4 kinds of white beans, 8 kinds of green-ish chili peppers (“-ish” because subbed yellow bell for green as no one likes the greens cooked), plus a bit of smoked pap and white pepper, and 4 kinds of dairy just to be sure I exceeded my daily fat allowance (I shredded some Monterey Jack, then also heavy cream, sour cream, and cream cheese).
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Leeks?
Yup.
Nope.
Stoups and sews!
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The last recipe (chicken, bacon and lentil stew) might actually get me cracking open the bag of lentils I bought awhile back. Although I don’t have a pressure cooker, so will have to convert the recipe to a stovetop method.
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Do you have a rice cooker?? For dishes that involve lentils, I pre-cook them in a rice cooker.
1 cup of lentils to 2.5-3.0 cups of water (add spices you like). When the lentils are done, start the rest of the stew and add them at the end.
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Nope. So I’d just make them how the package suggests, and adapt cooking the rest of the recipe then add them at the end, as you suggest.
how long do you cook the lentils for in a rice cooker?
I accidentally bought a six pound can of purple hominy in the latest Weee order, so … I’m guessing posole is coming up.
(I was already planning on making it, but like … a couple bowls of it. Not a jeroboam.)
Separately, I have had this bean stew idea in mind, but there hasn’t been a good time to flesh it out and make it: I’m picturing butter beans, which I love every time of year but are particularly nice in the winter, in a creamy stew. But the creaminess comes not from dairy or roux, but from celeriac puree. Not sure if this is something with meat in it or not. Maybe some crispy pork (or sausage) on top, some celery leaves cooked with the beans and then a bunch of fresh herbs on top.
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Until the button pops up – the process takes longer than rice, but when the button pops up, the lentils are done.
My rice cooker does not have a button.
Oh… OK…
Yea, I have one of those cheap ones (the kind you get from Walmart) where you put the rice and water in, push down the button and when it pops back up, the rice is done.
I use it the same way for lentils.
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