Turkey Stew

We've had a late season cold spell here, snow and all.  It's put my spring culinary yearnings on hold.  But what better way to clear out the freezer and pantry.  This turkey stew (or is it chili?) is hearty, warming, and quick to assemble.

• Start with about 6 cups turkey stock with meat.
• Season with salt, paprika, cayenne, oregano, and a dash of turmeric
• Simmer the stock, reducing the liquid by about half.
• Add one can of garbonzo beans and one can of cannelini beans.  You can, of course, use dried beans (soaked and added before the liquid was reduced) but I was going for easy.
• Add 1 cup chopped onion.
• Add 1 tbsp tomato paste and 1 tbsp flour mixed with water to thicken.
• Simmer for about an hour.
• 15 minutes before serving, add four stems of kale with the spine removed and torn into bite-sized pieces.  Adjust seasoning if necessary.
• Serve with some hearty whole wheat bread and perhaps a dollop of greek yogurt if you're feeling adventurous.  Makes 4-6 servings.

Enjoy!

Roasted Artichokes with Lemon Mayonnaise

My roommate takes a near-weekly trip to Wilson Farms outside the city and is always coming home with great deals on beautiful looking produce.  Last time I put in a request for a few interesting vegetables.  She brought me home some lovely little artichokes.  Just the week before I watched enviously as she made some for herself...  and grilled them!  My mind, it was blown.  Grilling them, even briefly, imparts a lovely complexity and hint of smokiness to their flavor that is just delightful.

Grilled Artichokes
- First, clean up the artichokes by trimming the stem, snipping off the points, and pulling off a few of the outer leaves.
- Cook the artichokes in boiling water for 15-20 minutes, until you can easily pierce the skin with a fork.
- Remove them from the water.  When they are cool enough to handle, cut them in half and scoop out the choke.
- Heat up a grill pan (or a grill).
- Optionally rub the artichokes with a little olive oil, then place them on the grill.
- Turn them once after they've developed a nice sear.

Normally I like artichokes with butter, but I've been looking for an excuse to try making mayonnaise and I thought it would compliment the hint of smokiness well.

Homemade Mayonnaise
- Start with 1 egg yolk *at room temperature*
- Measure out 1/2 cup oil.  You can use canola, olive oil, or just about anything else you'd cook with depending on the flavor you want.
- Start by mixing in teaspoon of oil and whisk vigorously until smooth.  Continue adding it about a teaspoon at a time.
- The mixture should start to thicken and lighten.   Keep adding oil until it is the thickness you prefer.
- Towards the end, add 1/4 teaspoon of salt, a couple grinds of black pepper, and a teaspoon of lemon juice.  You could also add some zest for a little extra kick.

Let me tell you, homemade mayonnaise is pretty tasty.  It should keep a week or so in the refrigerator.  Needless to say, it has raw eggs in it so be sure to use the freshest you can find.

Enjoy!

Strawberry Rhubarb Pie

Last summer at the farmers' market, I snagged the last bunch of rhubarb and an extra carton of strawberries.  I came home, washed them, cut them up, and... put them in the freezer.  Normally I revel in the freshness of my farmers' market bounty but I had a plan.  I knew there would be a day in the middle of winter when I would be sick of citrus and longing for the bright red flavors of spring and summer.  So I squirreled them away in the back of my freezer waiting for that day to arrive.

For the (double) Crust:
- 2 1/2 cups flour
- 1 tablespoon flour
- 1 teaspoon salt
- 2 sticks unsalted butter
- 3/4 cup ice water

Combine the first three ingredients.  If your kitchen is warm, chill the (metal or glass) bowl and the dry ingredients in the freezer.  Cut your butter into small pieces by quartering the stick lengthwise and then chopping it.  Make sure the butter is cold; return it to the refrigerator if necessary.  Add the butter pieces to the flour and begin to work it with a pastry blender.  Continue cutting the butter into the flour until it is approximately pea-sized.  The dough should start to show the path of the pastry blender.

Add 1/2 cup of the water.  With a spatula, gently scoop the dough and fold in the water.  You're not stirring, mashing, or mixing: you don't want the butter getting any smaller.  Continue adding water one tablespoon at a time until the dough is just wet enough that it can be pressed into a ball.  Use your hands to pull it together and press it into one solid mass.  Wrap the dough in plastic and chill it for thirty minutes.  This is a good time to make the filling.

For the Filling:
- 2 cups strawberries, halved or quartered
- 2 cups rhubarb, trimmed and cut into half inch slices
- 1/4 cup firmly packed brown sugar
- 1/2 cup sugar
- 3 tablespoons cornstarch
- 2 tablespoons lemon juice.

Comine all ingredients, stir, and let sit.

Back to the crust.  Cut the dough into two pieces and gently press each into a circular disc.  Place one disc on a well-floured surface and return the other to the fridge.  Sprinkle flour on top of the dough and onto your rolling pin.  Begin rolling out the dough.  Try to only roll in one direction rather than back and forth: work from the middle and roll outwards.  Flip and rotate the dough frequently, adding flour a needed, to keep if from sticking and to ensure even thickness.  You should notice large flecks of butter throughout the dough.  If not, the dough will be less flaky and be sure to cut your butter less next time.

When the dough is about 1/8" thick, gently lift it into your pie pan.  Cut off excess dough and roll the edges over, crimping however you desire.  Pour the filling into the crust and put the pie in the fridge.  What you do next depends on what kind of top crust you want.  You can roll out the second crust and put it whole on top, you can cut it into strips and make a lattice crust, or you can cut it into decorative shapes.  Planning ahead, I had originally cut my dough into two uneven pieces, rolling out the larger one.  This left larger scraps to cut off the edge which I used to make decorative leaves.  The (smaller) remaining disc of dough will be saved for another project.

Finally, brush your top crust with some egg wash (egg mixed with a tiny bit of water) and bake in a 375 degree oven for about 1 hour, until the filling is thoroughly bubbly and the crust is golden.  Serve warm.

Enjoy!

Winter Squash Macaroni & Cheese

Were you a little overzealous at the last farmers' market?  Did you stock up on one or two or five... extra squash?  Have they lingered in your kitchen all winter while you assured yourself you would get to them soon enough?

It's okay.  There is still time.

Spring may be just around the corner but there is opportunity yet to use the last of those winter squash.  And no, it's not a soup, (you're welcome!).  Incorporating squash into the sauce is a delicious way to sneak some extra nutrients into macaroni and cheese.  Not to mention it's just plain delicious.  Tragically, I failed to obtain photographic evidence but I assure you it's worth your while/

This recipe makes one large casserole, about 9 x 13".  You can easily adjust the measurements for any amount.

- 1 small winter squash, approximately one pound.  I used a petite Hubbard squash, but just about any variety would work well.
- 2 cups dried pasta, such as macaroni, rigatoni, or penne.  I recommend a whole wheat pasta for additional nutrition and winter heartiness.
- 2 strips bacon (optional)
- 1 large sweet onion
- 1 cup flat leaf parsley
- 1 1/2 cups cheese:  I used 1/2 c. white cheddar and 1 c. gruyere.  It's what I had and it was delicious, but feel free to experiment.  I think some crumbled goat cheese stirred in would be lovely.
- 4 tbsp butter
- 4 tbsp flour
- 2 cups milk (not skim)
- salt, pepper, paprika
- bread crumbs (optional)

1. Bake the squash in the oven until completely tender.  Depending on the variety you use you can either just cut it in half or cut it into chunks.  Unless the skin is very thick and difficult to work with, I recommend peeling it and cutting it into chunks for faster cooking.
2. Mash the squash.  Make sure there are no hard lumps.  Set aside.
3. Cook your pasta until just al dente.
4. Drain the pasta and set it aside in your casserole dish.
5. Cook the bacon until crispy.
6. Set the bacon aside to cool and pour out excess bacon fat from the pan.
7. Dice the onion and saute it in the same pan until translucent and tender.
8. While your onions cook, grate the cheese setting 1/4 aside.
9. Add onions to pasta in casserole dish.
10. In the same pan add 4 tbsp butter and let it melt as you scrape up any brown bits.
11. Add the 4 tbsp flour and stir until blended.  The roux should be thick and paste-like.
12. Once the roux is smooth but not browned, slowly add the milk and stir to blend.
13. Add the cheese and the mashed squash.  Blend.
14. Add salt, white pepper, and paprika to taste.
15. Let the sauce simmer on low heat while you roughly chop the parsley and finely chop the bacon.
16. Scatter the bacon and parsley over the pasta in the casserole dish.
17. Pour the sauce over everything.
18. Gently toss the mixture, making sure everything is evenly distributed.  Be sure to get all the way to the bottom of the pan.
19. Sprinkle the top with 3/4 cup bread crumbs and 1/4 c. grated cheese.
20. Bake in a 350 degree oven until it is hot through and the top is golden.

Enjoy!

The Most Delicious Lamb Stew Ever. Seriously.

Okay, people.  I don't say this lightly.  But...  this might be one of the most delicious things I've ever made. It will definitely become a signature recipe of mine.  I kind of don't want to share, but it would just be cruel to deny it to the world.

It all started with a trip the grocery store.  I love lamb, so I always keep a look out for any specials.  This particular week they had a surplus of lamb stew meat.  It's not something you always see in stores, maybe a puny packet now and then, but this week they had pounds of it behind the butcher counter.  As the butcher wrapped up my order, my mind was racing with ideas.  As I finished my shopping, I made sure to grab potential ingredients.

When I got home I had a general idea of what I wanted to make, but I still wanted to look around online for some guidance.  There were many recipes that looked good, but nothing that was quite right.  Instead, I picked a few ideas I liked and decided to wing it.

I know this recipe looks long and complicated, but I promise you it's not so bad.  Do note that this is a rather thick stew without much liquid.  You could add more broth if you wanted, but I really liked the consistency.  As listed below, this makes a solid five servings.  And now, without further ado, the lamb stew!

Ingredients (do all of your chopping at once to get it done with, then add to pot as needed):

• 1/2 pound lamb stew meat chunks
• 2 medium onions, about two cups thinly sliced (I used one sweet and one yellow, but you could use both of the same kind)
• 1 clove garlic, minced or pressed
• 1/2 tsp. each of cinnamon, pepper, thyme, oregano, cumin; 1/4 tsp. allspice; salt to taste (start with 1/2 tsp and go from there)
• dash red wine (optional)
• 1/3 c. warm water with generous pinch of saffron added, allowed to sit to infuse for five minutes (optional)
• 1 can diced tomatoes with juices
• 1 small turnip (I used the purple top kind), peeled and chopped
• 1 carrot, chopped (I used a fat, ugly carrot and I thought it was much more flavorful than baby carrots.  Also, don't peel it, just scrub the outside lean.)
• 6 dried figs, stemmed, 1/4" dice (Optional, but highly delicious.  Dried apricots would also be good)
• 1/4 cup raisins, roughly chopped (I used a raisin blend I had from trader joe's that had multiple colors and sizes.  Try to use half yellow and half red.  If you have to choose one, use yellow if you use figs, and use red if you use apricots.)
• 1 can chick peas, drained and rinsed
• 1/2 lemon, sliced and seeded

Instructions:

1. Add saffron to warm water and let sit (optional)
2. Heat up dutch oven (or other heavy pot).
3. Pat your lamb dry.
4. Add 1 tbsp oil to pot.  Add lamb chunks in a single layer (multiple batches likely) when the oil is hot.  There should be a nice sizzle.  Turn over once when brown.  Remove to a bowl and set aside.
5. Lower heat to medium and add onions and garlic.  Stir occasionally.  When onions are transparent and lightly golden, add spices and stir.
6. Add generous dash of wine (1/4 c.?) and deglaze bottom of pot, scraping with wooden spoon.  (optional)
7. Add saffron water (or regular water), deglazing now if no red wine was used.
8. Add lamb and accumulated juices back to pot.
9. Simmer on low heat with cover on, approximately 1 hour.  (check periodically-- you can add some water if necessary, but you shouldn't need to.)
10. Add turnip, carrot, and fruit; stir.
11. Simmer addition 30-45 minutes.
12. Add chick peas; stir.
13. Place lemon slices on top of mixture.
14. Cover and simmer additional 20 minutes.
15. Serve immediately (without lemon slices).  Can be served over couscous or eaten plain.

You won't regret taking the time to make this stew.  In fact, just writing this has made me want to make it all over again.

Enjoy!