Lamb Navarin for Dimitri

This is a hearty stew I made for our uncle, Dimitri who graciously hosted us for our visit to Maine. At 91, Dimitri remains a gourmet and appreciates fine cooking. I'll cook for a free room in Maine any day - especially for Dimitri!

3-1/2 to 4 lb boneless leg of lamb, cut into 1-1/2-inch pieces

1 lb baby carrots

3 stalks celery, diced

1 sweet yellow onion, diced

1 red pepper, diced

2 Tbsp fresh thyme leaves

1 28-oz can crushed tomatoes

3 cups red wine

10 oz fresh button mushrooms, sliced

Brown the lamb pieces in a large pot or Dutch oven in a dash of olive oil. Cook the lamb in batches, leaving plenty of room around each piece to brown well. If too crowded, the cubes will boil and not brown.

When the lamb is browned, set aside in a bowl. Add the carrots, celery, onion, pepper and thyme into the pot and cook the veggies for about 10 minutes, until softened and beginning to get golden.

In the meantime, heat a large skillet and add the mushrooms and a dash of olive oil. Brown the mushrooms well after allowing them to release what water they will. Set the mushrooms aside.

Return the lamb and any juices to the pot with the veggies. Add the tomatoes, wine and mushrooms. Salt and pepper to taste. Bring to a gentle boil, stir and reduce to a gentle simmer. Cover and cook stew for about an hour, stirring every 15 minutes or so.

Serves 6-8. Serve over egg noodles if desired.

Comments

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs. Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have. Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade. Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat oven to 375F.

Scrambled Benedict

This is the ultimate Sunday brunch item. Don't be intimidated about making a Hollandaise sauce - it is so much easier and quicker than you may think. And it is oh, so luscious over eggs. You can poach your eggs or fry them; whatever you prefer. My favorite is poached, but others in the family like scrambled better, so I scrambled. Happy brunching. Hollandaise Sauce: 2 egg yokes, in a small bowl 1/2 cup butter, just melted in microwave 1 Tbsp lemon juice 1 tsp Dijon mustard 1/4 tsp salt ~1 Tbsp lukewarm water 2 English muffins 2 remaining egg whites 3 eggs 1 Tbsp cream dash dried dill Set up a double boiler (I use a medium pot with a metal bowl on top), and bring 2 cups water to the boil. Reduce heat to low. In the yet unheated double boiler top bowl, whisk together the butter, lemon juice, mustard and salt. Warm over double boiler. Whisk the egg yokes together. Slowly whisk the yokes into the warmed butter mixture, drizzling the yokes in slowly. Whisk continuously. If the

Coconut Rice Noodles with Eggplant

Noodle bowls are always a welcome dish for a wholesome dinner meal after an outing like grooming roses with your Park friends. Or whatever you've been doing in the afternoon. This will satisfy an appetite after a good day's work, with hearty eggplant, satisfying noodles and a cozy broth of coconut and tomatoes. Garnish with basil or mint. 1/2 lb dried wide rice noodles 2 Tbsp olive oil plus 2 Tbsp salted butter 1 medium onion, sliced kernels from 1 fresh corn stalk, or 1/2 cup frozen 3/4 lb eggplant, cut into 1/2-inch pieces (about 4 cups) 2 cloves garlic, minced 3/4-inch fresh ginger, minced 1 tsp favorite curry powder 1 can whole coconut milk (I used Trader Joe’s) 2 cups chicken (or veggie broth) - I used home-made stock 1 dozen grape tomatoes, halved Set a medium pot of water to boil for the noodles. Simmer according to package directions until just before cooked. Meanwhile, melt the butter in the olive oil in a wide skillet. Add the onion and sauté for about 5 minutes on

Cuisine Eric

Search This Blog