Ham and bean soup

A hearty, flavorful soup great to use up leftover ham.

1 lb. dry soup beans (or 2.5lbs canned)
3 Tbsps. oil (leftover fat from the skimming when boiling a ham is choice)
1 onion (6oz/170g) chopped
4 carrots (12oz) chopped
3 garlic cloves, finely chopped
6-8 cups chicken stock
OPTIONAL: ham bone
(14oz/398mL) diced tomatoes
1 bay leaf
1 tsp dry oregano

1 tsp dry basil

1 tsp dry thyme 

a generous pinch of hot pepper flakes
1/4 tsp black pepper, to taste
2 cups (5oz/150g) shredded cabbage or kale
2 to 3 cups (350-400gr) diced cooked ham
1 tsp salt, to taste

1. Soak beans overnight then rinse.
2. In a large soup pot sauté the onion and carrots in the oil for 4-5 minutes or until the onion starts to soften. Add the garlic and sauté one more minute.
3. Add the beans, the chicken stock, the ham bone, the tomatoes, bay leaf, herbs and pepper. NOTE: if using kale, add at this point.
4. Bring to a boil then reduce and simmer, covered lightly, for 90 minutes or until the beans are soft.
5. Add the ham and cabbage (if using) and cook for 15-20 minutes more. Adjust the seasoning. Discard the bay leaf and serve.

Zuppa di pasta e fagioli

Hearty and warming. I usually don't like pasta that get all fat and soggy, but in this soup it actually works. The starch from the pasta cooking in the soup makes the broth wonderfully silky, and the soft pasta works well with the beans. This is a quick weekday version, but there's a more involved, slower version that makes the beans much more flavorful.

Number of portions: 6 servings
Serving size: ~550 g
Calories per serving: ~395 kcal (reduced from ~430)

1 Tbsp. olive oil, plus more for drizzling

2-3 slices bacon (35-50gr), cut into lardons 

5 cloves garlic, smashed

1 small onion (4oz/114g) roughly chopped

¼ tsp red pepper flakes, or more to taste

½ tsp fennel seeds

5 fresh plum tomatoes (10oz/285mg) or ½ canned, diced 14oz (398mL) 

2 lb. 5 oz cooked beans like pinto or romano or cannellini 

6 cups water (only 3 cups if using cooked beans)

6 cups light beef broth (1 Tbsp Better Than Bouillon)

2 bay leaves

1 piece parmesan cheese rind (30 to 40g)

1 tsp salt, to taste

1 sprig finely chopped fresh rosemary

1/3 cup (43g) grated parmesan, and more for topping

8oz/230g small pasta such as shells or ditalini or orzo

1 bunch (4 to 8oz) mustard leaves, ribs sliced thin, leaves chopped (can subst. kale and/or chard)

¼ cup roughly chopped fresh parsley

2 Tbsps. olive oil, plus more for drizzling

1 to 2 tsps white wine vinegar to drizzle on top

Lots of freshly ground pepper

OPTIONAL - Fresh Croutons

1. Render the lardons in a large soup pot (it makes lots of soup) until lightly brown and crispy. Remove all but 1 Tbsp of fat and add the olive oil. This is to increase heart-healthy practices. If it isn't a concern for you, keep the bacon fat and never mind the rest.
2. Add the garlic, onion, red pepper flakes and fennel seeds. Cook until the onions soften.
3. Stir in the tomatoes and cook until they start to release their juices. If using canned tomato, cook until they start to break down.
4. Add the beans, water, broth, bay leaves and parmesan rind and stems cut away from the greens. Bring to a boil, then reduce to a simmer and cook, uncovered, until the flavors soften and blend, about 20 to 30 minutes.
5. Return the soup to a boil and add the kale/chard leaves and the pasta and cook until the pasta is cooked. (NOTE: if using mustard greens, they are more delicate and cook more quickly. Wait until pasta is cooked and water level is correct, then add and cook for about 5 minutes.)
6. The soup should be thick and creamy; if too thick, thin with water until you get the consistency you want.
7. Remove the bay leaves and parmesan rind; add the salt, rosemary, the grated parmesan, parsley and remaining 2 Tbsps. olive oil. Adjust seasoning to taste. Top with more olive oil and parmesan and a few grinds of black pepper. Optional is a drizzle of white wine vinegar per serving.
8. Optional 'croutons'. These are not true croutons, just a quick and dirty version. Figure for 1 slice per bowl of soup. Double toast some bread until pretty dry (but not completely), butter while hot, and chop up with a knife. Garnish each bowl of soup.

Barley and Ham Pottage

One of the pleasures of cooking a great big ham is all the leftovers to use up. This dish is a warm hug with all its unctuous barley-ness and bites of ham. The Parmesan cheese, whether you cook in the rind or add the grated cheese or both, is the ideal finisher.

¼ cup dried small beans

3 Tbsps lard OR 2 slices bacon en lardons + 1 tsp olive oil

1 large onion, sliced thin (10oz)

1 carrot, diced (2oz)

1 med potato, diced (215gr)

2 cloves garlic, minced

½ cup pearl barley

4 cups chicken stock

2 sprigs thyme

4 leaves kale, ribs finely sliced and leaves cut into thin strips

OR

8 oz fine sliced cabbage

1 large tomato (7oz), diced

5oz  ham, diced

1½ tsps salt

½ tsp pepper

2 oz Parmesan cheese OR 1 small parmesan rind

1. If using the optional beans, soak overnight and cook the next day until tender. Set aside.
2. In a large Dutch oven or heavy bottomed soup pot, heat the lard over medium high heat (OR heat oil and add bacon; cook for 7 to 8 minutes until the bacon is nice and crispy).
3. Add the onion, carrots and potato and cook until onion is well soft and starting to brown.
4. Add the garlic and cook one minute.
5. Add the stock, thyme, and barley and bring to a boil then simmer for 30 minutes.
6. Throw in the kale or cabbage, tomato, ham, beans (if using) and if using, the Parmesan rind. Bring back to a boil, and reduce to a simmer and cook, covered, until veg are tender (about 20 minutes).
7. Taste to make sure the veg is cooked to your liking (remove the cheese rind if that's appropriate) and, if using, stir in the cheese and remove from heat to serve.

Pork or Lamb Dhansak

On our journey to food sovereignty we have lived on a sheep farm, and currently we are raising pigs. There were no pigs on the sheep farm, nor are there any sheep on our current farm. While living on the sheep farm I was developing recipes that use lamb and/or mutton, but having that source of carbon dry up and be replaced by pork, I felt like I had lost a lot of time and energy. But, lo and behold, pork can substitute lamb in some instances. Ergo, this recipe is very good with either lamb or pork.

2+1 Tbsps mild oil

1 kg/2lb 4oz diced lamb or pork (or pork steaks) shoulder or leg, or a mixture of both

2 onions (12oz/340gr) chopped

25g/1oz fresh root ginger, finely grated

4 garlic cloves, pressed

2 red chillies, seeds removed, finely chopped

1 green cardamom pod, finely ground

1½ Tbsp ground cumin

1½ Tbsp ground coriander

½ Tbsp ground turmeric

1 x 400g/14oz can chopped tomatoes or the equivalent in fresh chopped tomato

200ml/7fl oz beef stock

75g/2½oz red lentils

2 Tbsps honey or maple syrup

1 tsp salt 

½ tsp pepper

To serve

Savoury Rice

Steamed pumpkin pieces

• NOTE: this can prepared in the oven or in the slow cooker. Refer to points 8 and 9 in the instructions for the type of cooking you choose to use.

1. Heat two Tbsps of oil in a large frying pan. Sear the meat until it is browned on all sides. Put in the cooking pot.
2. Add the remaining oil to the pan. Add the onion and fry for 4 to 5 minutes, or until beginning to soften.
3. Meanwhile, combine the ginger, garlic and chilli.
4. Remove the cardamom seeds from their husks and grind them to a fine powder in a pestle and mortar. 
5. Add the garlic and ginger mixture to the pan along with ground cardamom and the remaining spices.
6. Add the tomatoes and beef stock to the pan and deglaze. When all the good browned bits are loose from the bottom, pour into the cooking pot.
7. Mix in the honey or maple syrup and the red lentils. 
8. SLOW COOKER METHOD: Turn the slow cooker on High and cook for 3 hours or until tender. 
9. BAKED METHOD: Preheat the oven to 300°F. Use a casserole and cover to cook for 1½ hours or until the meat is fall-apart tender.
10. Check the seasoning and serve with rice and steamed pumpkin.

Slow Cooked Pork Steaks with Herbes de Provence

This can be a 8 - 24 hour recipe. Made for the slow cooker, it's also marinated in a brine. While brining can be overlooked, it's recommended to get a really flavorful meat. 

Serves 2 to 4 (2 with leftovers, 4 with a hearty side dish)

TIME: 30 minutes to prep, 6 to 7hrs to cook.

4 cups salt water (4 cups water, 3 Tbsps table salt)

¼ cup salt 

2-3lbs fresh pork steak 

3 garlic cloves, finely chopped

2 tsps Herbes de Provence

½ tsp pepper or to taste

Cooking fat (olive oil, or lard, etc)

1 popcorn kernel

2 cups meat broth

1 tsp salt

1 small onion, chopped

3 large potatoes, quartered

2 large carrots, in chunks

OPTIONAL : 1 handful of fresh green beans

1. To make a brine, dilute the salt in the water. Marinade the ham steak in the brine - the size of the dish should allow the water to cover the meat. 
2. Sprinkle the chopped garlic on top. Let that sit from 1 hour to overnight.
3. Strain the meat and set the chopped garlic aside for later. 
4. Pat the meat dry and rub the herbs and pepper all over.  
5. Heat the fat in a stainless or cast iron pan and fry the garlic in the pan until it turns golden. Remove with a slotted spoon and set aside.
6. Add the popcorn kernel to the hot oil and when the kernel pops, remove it - this means the oil is hot enough to sear the meat.
7. Sear the meat on all sides until browned. Remove from the pan.
8. Add the meat broth and the salt and scrape up any browned bits stuck to the bottom of the pan.
9. Put the meat in the crock pot along with the onion, potatoes, carrots, salt and, if using, green beans. (If using the green beans add last and on top of everything, away from the liquid, so they don't overcook.)
10. Pour over this the garlicky broth. 
11. Cook on High temp for 4 to 5 hours, taste and adjust the seasoning, then cook on Low temp for 2 hours or until the onion is cooked.  
12. There will be more sauce than you need, but you can save it to make gravy for something else, or use it as a base for soups (such as split pea soup).

Beef Barley Stew / Soup

I have a special place in my heart for warming stews. I just love then unctuous, hot, earthy flavors that come from braising grains and vegetables and meat in a rich broth. And I love the chewy/custardy texture of barley. While this is an excellent slow-cooker recipe, it is also perfect for cooking in a far corner of the woodstove over an afternoon.

1½ to 2 lbs beef chuck (sirloin tip, top sirloin, etc) or round beef roast, in ¼" cubes (cut when half-thawed to make it easier)

⅔ tsp tsp salt

¼ tsp ground pepper

1 Tbsp oil

1 onion, diced

2 cloves garlic, finely chopped

6 to 8 oz mushrooms, thin slice

⅔ cup red wine

1 tsp fresh thyme or 2 to 3 sprigs 

1 bay leaf

2 tsps  Dijon mustard

2 to 6 cups beef stock

⅔ cup pearl barley

2 medium carrots, peeled and diced

¼ cup flat leaf parsley chopped

1. Melt/heat the oil in a large pan and when hot, add the meat and sprinkle with salt and pepper. Sear the meat until it is browned on all sides. Put in the slow cooker.
2. Add oil to the pan if necessary and cook the onion until it is soft. Add the garlic and cook 1 minute. Add the mushrooms and cook until browning. Dump into the slow cooker.
3. Add the wine to the hot pan a reduce by half or more.
4. Add 2 cups of the broth to the pan and add to the slow cooker, along with the rest of the broth.
5. Add the carrot, the thyme and bay leaf, the mustard and of course the barley.
6. Cook on high for about 6 hours or until beef is perfectly tender.
7. Before serving, stir in the parsley.

Smoky Red Lentil Stew

I suppose we like spicy dishes. This one comes out mildly spicy (to our taste), but you may want to reduce or omit the hot sauce if you want to try it and if you don't like spicy. The required spicy ingredient is the chipotle. The smokiness of the pepper is what makes this dish so delicious. It is particularly well paired with the Cornmeal Spoon Cakes.

Servings : 4 to 5

1 Tbsp mild vegetable oil
1 onion (6oz/170g) diced
4 cloves garlic, minced
3 to 4 carrots (12oz) diced

¼ tsp baking soda
1½ tsps. chilli powder
1 tsp cumin
2 cups (14oz/400g) red lentils
4 cups broth

10 to 15 dashes hot sauce

1 to 2 Tbsps. adobo sauce from the can of chipotle

14oz (398mL) diced tomatoes 
1 minced canned chipotle in adobo
1 tsp salt
1 lime, juiced
½ bunch cilantro, chopped
OR
½ bunch parsley

1. Sauté the onion and garlic in a large pot with oil until soft and transparent.
2. Add the carrot and continue to sauté for a few minutes more, or just until the carrot begins to soften.
3. Cut open the chipotle, remove the seeds and mince.
4. To the carrots and onions add the chilli powder and cumin. Stir to combine. 
5. Add the lentils and the broth, bring to a boil then simmer for about 10 minutes or until the lentils start to soften but aren't breaking down yet.
6. Add the diced tomatoes and their juices, the chipotle peppers, and the hot sauce.
7. Uncover and simmer until the liquid reduces. You should be able to serve it on a plate without extra liquid seeping out. Notice that at this point the lentils will have started to break down and stick to the bottom of the pot. You can either place a diffuser under the pot or stir frequently to prevent sticking and scorching. 
8. Stir in the salt, cilantro and the juice of the lime. Adjust the seasoning and serve with a bottle of hot sauce for anyone who would like it spicier.

Sausage and Bean Stew with Squash

1 lb dry white beans (4 cups cooked)
Sprig thyme
4 parsley stalks
1 onion, quartered
2 Tbsps + ¼ cup olive oil
3 to 4 Spicy Italian sausages (about 1lb) (any sausage will do, but add more chilli flakes if the sausages are mild)
2 Tbsps chopped fresh rosemary
2 cloves garlic, smashed
1 bay leaf
Optional (if you like it super spicy) ½ tsp dried chilli flakes
8oz sweet squash, cubed (if using other squash, only peel if the rind is thick and hard)
1 tsp salt +
¾ cup chicken broth
1 large tomato, cubed
2 oz grated parmesan

1. The night before, soak the beans in lots of fresh water.
2. Next day, drain the soaking water, add fresh and throw in the thyme, parsley and onion. Bring to a boil and cook 30 to 60 minutes (depending on how fresh the dry beans are) or until the beans are soft. 
3. Meanwhile, heat the oven to 400°F.
4. Line a baking sheet with parchment paper.
5. Toss the squash with the 2 Tbsps of oil and sprinkle with some salt. Pop in the oven and bake for about 40 minutes, or until browned, occasionally shaking things up to avoid burning the bottoms. 
6. When the squash and beans are nearly done, in a large saucepan, heat the ¼ cup olive oil until it starts to shimmer. Shallow fry the sausages, rosemary, garlic and the chilli for one minute.
7. Add the squash and fry for a further three minutes or until the sausage has browned.
8. Remove the sausage and cut into quarters. 
9. Put the sausage back in the pan and add the beans, bay leaf and salt.
10. Add the broth and tomato, cover and simmer for 30 to 40 minutes.
11. Increase the heat for a rapid simmer and uncover to cook another 10 minutes to allow the sauce to thicken.
12. Serve topped with grated Parmesan and a thick slice fresh buttered crusty bread on the side.
13. Like most stews, this dish is best on the second day once the flavours have blended and the beans soaked up more flavour.

PREFERRED INGREDIENTS: Turban Squash, Cassoulet Beans, Hidatsa Shield Figure Beans

Baked Stew with Sausage, Potatoes and Cabbage

This has been most successful using small Charmant cabbages slightly under 1 lb. It's relatively simple and quick to put together, then you just have to sit back with a cocktail until it's done.

¼ cup (55g) olive oil + more for drizzling
1½ Tbsps balsamic vinegar
2 tsps caraway or fennel seeds
½ tsp salt
¼ tsp pepper
1 to 1¼ lb fingerling baby potatoes, or larger potatoes cut into chunks
1 onion (6oz/170g) cut into quarters (don't cut out the basal plate)
8 oz to 1lb cabbage, cut into wedges (don't cut out the heart to keep the leaves together)
¼ cup chicken broth
2 bay leaves
1½ pounds sweet Italian sausage, cut into chunks
4 garlic cloves, pressed

1. Adjust oven rack to lowest position and heat oven to 425°F. 
2. In a large bowl whisk together ¼ cup olive oil, vinegar, seeds, salt and pepper until emulsified.
3. Throw in the potatoes and onions and toss until covered in oil. 
4. Layer the cabbage at the bottom of a deep glass baking dish (Corning ware 4L casserole works well) and drizzle with some extra olive oil. Glass here is important because it's better at absorbing radiant heat than metal is. Also, packing the pot to almost full prevents any stagnant air to sit on top of the dish, preventing it from more direct access to this radiant heat, effectively creating uneven heat and slower cooking in the middle.
5. Pour in the chicken broth.
6. Layer the coated potatoes and onions on top. Nestle the bay leaves in among the veg.
7. To get the rest of the sauce out of the bowl, throw in the sausage chunks and toss. Put the sausage on top of the veg mix and pour over any extra marinade. 
8. Sprinkle the pressed garlic on the very top.
9. Cook, covered, for about 45 minutes. 
10. Uncover and cook until light golden brown and fully cooked, about 20 minutes. 

Pork and Grainy Mustard Stew

I can take no credit for this wonderful recipe. I've made several recipes published by the good people at Canadian Living magazine and find that they are exactly to my tastes. Here's the link to the original recipe: Pork and Grainy Mustard Stew

3 lbs pork shoulder, trimmed and cubed
2 Tbsps flour
3 Tbsps vegetable oil
2 onions, chopped
4 carrots, chopped
2 celery stalks, chopped
2 cloves garlic, minced
A few sprigs of fresh thyme or 1 tsp dried thyme
½ tsp salt
½ tsp pepper
2 cups chicken stock
½ cup white wine

1½ cups water
1 bay leaf
¼ cup grainy mustard
⅔ cup fresh green peas
¼ cup minced fresh parsley

1. Toss pork with 1 tbsp of the flour. In Dutch oven, heat half of the oil over medium-high heat; brown pork, in batches and adding more oil as needed. Remove to plate.
2. In same Dutch oven, heat remaining oil. Fry onions, carrots, celery, garlic, thyme, salt and pepper, stirring occasionally, until softened, about 5 minutes.
3. Add stock, wine, bay leaf and 1½ cups water; return pork and any accumulated juices to pan. Bring to boil; reduce heat, cover and simmer, stirring occasionally, for about 45 minutes or until meat is tender. Discard bay leaf.
4. Whisk in the mustard and simmer, uncovered, until it thickens a bit. Stir in the peas and the parsley a continue simmering until they're heated through, about 3 minutes.

Lamb Stew with Lemon and Thyme

This is a quicker than usual stew recipe, taking under an hour of actual cooking time, therefore very little actual stewing time. The original recipe was published in the New York Times, and this is a slightly altered version of it. To be truthful, our friend Susan was over and I'd invited her for dinner and made her wait longer than I should have since I usually buy my stewing meat as whole roasts which I cut up and de-fat (to my liking), and hadn't prepared the meat beforehand, compounded by the fact that it was my first time making this recipe. I only really changed the amount of wine from 1 cup to 3/4 cups because, er, I only had that much left in the bottle. But I think it was a happy accident because the end product was such that Susan asked me to post in in my blog right away, and to forego the usual testing I put my recipes through. This, therefore, is for Diyan, to make for Susan; or so I've been informed. Enjoy!

1½ lbs boneless lamb shoulder, cut into 1 ½-inch chunks, fat removed
2 Tbsps flour (I use rice flour)
2 Tbsps grapeseed oil
2 shallots, minced
3 leeks ends trimmed, green parts discarded, thinly sliced (total (18oz/510gr)
1 garlic cloves, minced
1 tsp thyme, minced
1 cup chicken stock
¾ cup dry white wine
2 tsps lemon juice
2 strips lemon peel
Salt and pepper
Chopped parsley

1. Heat the oil over medium heat until it's shimmering.
2. Meanwhile, toss the lamb cubes with the flour; you can do this in a bowl or shallow plate, but I find it's easier and I get more even coverage if I put it in a bag and shake it around... and it's more fun. Immediately dump the floured lamb cubes in the hot oil (otherwise the flour draws out moisture from the lamb and they start to stick together. If this happens though, it's no big deal, you just have to work harder at separating them).
3. Cook the lamb until it's browned on each side, about eight minutes total. Remove the cubes and set aside.
4. Add shallots, leeks, garlic, and thyme to dutch oven, adding a little oil if the pot is too dry. Cook, stirring often, until the leeks are lightly browned, about four minutes. The temperature should allow for the moisture from the alliums to start unsticking the browned bits at the bottom of the pot so that, in the next step, very little of the fond is left stuck to the bottom.
5. Pour in the stock, white wine, lemon juice, and lemon peels. Scrape any browned bits off the bottom of the Dutch oven with a wooden spoon. Season with pinch of salt and pepper, put the lamb back in.
6. Bring the mixture to a boil, then reduce heat to a slow simmer, and partially cover (the lid to my pot doesn't fit perfectly, and this is enough for me). Cook, stirring occasionally, until the lamb is very tender, 45 minutes to an hour.
7. Season to taste with salt and pepper and serve with the chopped parsley.

Chicken and Barley Stew

This has all the markings of comfort food for me - the creaminess of the broth and the chewiness of the barley, the brightness of the dill and the warm bursts of the chicken. But be forewarned, this is best served immediately. Since it contains barley, the stuff will just keep absorbing liquid and expanding, so if you refrigerate the stew for later, it will have become a mass that you'll need to break apart, and the flavours will be muted. Since the recipe makes a lot, I usually halve it, which is easily done (just eyeball the barley measurement, it'll be fine).

¼ cup flour
1 tsp salt
½ tsp pepper
2 lbs skinless, boneless chicken breasts
¼ cup grape seed oil
2 carrots, sliced in half-moons
2 celery stalks, sliced
1 leek (6oz/170gr) sliced in half moons
1 garlic clove
1¾ cups pearled barley
6 cups chicken stock
1 cup water
½ tsp salt (yes, again)
¼ tsp pepper (ditto)
1 bunch fresh dill
1 Tbsp lemon juice
fresh tarragon
grated parmigiano

1. Cut chicken into 1.5" cubes. Combine flour, salt, pepper in shallow plate and dredge chicken, shaking off excess.
2. In cast-iron casserole or pot, heat 2 Tbsp oil and cook chicken in batches until golden, 2 minutes per side, adding 2 Tbsp oil each time you put in fresh chicken. Set chicken aside.
3. Add 1 Tbsp oil and cook carrots for 3 minutes, then add celery, leek and garlic and cook until softened, 2 minutes. Add barley, salt and pepper. Cook until barley starts to toast, a few minutes; you'll notice that the barley will take up the oil and moisture, this is a good thing. Browning and toasting all add flavour. Add stock and water and bring to a boil. Cover and simmer 20 minutes, stirring occasionally, until barley is almost tender.
4. Return chicken to pot, cover and simmer until cooked through, 10 minutes. Stir in dill and lemon juice and adjust seasoning. Sprinkle with tarragon and cheese to serve.

Chicken Stew with Dumplings

This one if from my momma. The best dumplings I think I've ever made.

2 Tbsps (1oz/28gr) salted butter
2 leeks, white parts only, sliced ¼" (12oz/340gr) 
4 carrots, diced (8oz/228g)
24 oz/228g skinless chicken breast, cubed
½ tsp salt
1 Tbsp flour
1½ cups chicken broth (12oz/354g)
2 tsp fresh thyme
1 cup fresh green peas (5oz/145g)

Dumplings
1¼  cups flour (6.6oz/188g)
3½  tsps baking powder
½  tsps salt
½  cup Milk (4oz/177g)
1 egg

1. Pick a large saucepan with lots of head room. You'll need enough space for the stew and then for the dumplings to cook on top.
2. Melt the butter over medium-high heat. Add the leeks and carrots; sauté until the leeks are translucent. 
3. Season the chicken cubes with salt and add to the cooking veg in the pot.
4. Stir over medium-high heat until the chicken is just cooked. Add the Tbsp of flour and mix well to cover and fry a couple more minutes, enough to toast the flour a bit to cook out the raw flour taste. 
5. Add the broth stirring constantly to make sure the flour doesn't clump. Cook over medium heat until the liquid thickens, about 5 to 10 minutes. 
6. Add peas and thyme. 
7. Turn down heat and simmer.

FOR THE DUMPLINGS

1. Mix together the dry ingredients. 
2. In a separate bowl, mix milk and egg together. Dump wet over dry and, to avoid tough dumplings, mix only just until blended. 
3. Divide the dough into four portions and gently plop on to the stew in the pot. Cover and cook 14 minutes NOTE: Do not lift lid until done since the dumplings need the steam to cook properly.

Tuscan Bean Stew

It may be a little premature for me to post this recipe because I've only made it once. When I made it I didn't want to wait to soak the beans and cook them, so I used two cans of white kidney beans instead, and it was delicious. This means I don't know which version is better - with the dry beans or the canned beans or if they're both just as good as the other. Thanks Cook's Illustrated for the base recipe!

Part 1 - the beans

Salt

1 lb dried cannellini beans (about 2 cups), rinsed and picked over (OR two cans canned beans)

Part 2 - the mushrooms
1⁄2 oz dried porcini mushrooms
1⁄2 cup water (save to add to the soup)

Part 3 - stage 1 of the soup
1 Tbsp extra virgin olive oil plus extra for drizzling
1 large onion, chopped
2 ribs celery, cut into 1⁄2" pieces
2 carrots, in 1⁄2" pieces
8 garlic cloves, crushed
4 cups water
3 cups broth
2 bay leaves

Part 4 - stage 2 of the soup
14oz (398mL) can diced tomatoes
1 medium bunch kale or collard greens (about 1 pound), stems trimmed, leaves chopped into 1-inch pieces)
1 sprig fresh rosemary

Part 5 - serving
Ground black pepper
Grated Parmesan cheese

1. Dissolve 3 tablespoons salt in 4 quarts cold water in large bowl or container. Add beans and soak, at room temperature, for at least 8 and up to 24 hours. (Soaking the beans in salt water overnight helps them cook up creamy, with tender skins.) Drain and rinse well.
2. Adjust oven rack to lower-middle position and heat oven to 250°F. (Cooking the beans at a near-simmer in a 250°F oven leads to fewer exploded beans in the finished stew.)
3. Pour 1⁄2 cup boiling water in a small bowl and add dried mushrooms. Let stand until mushrooms soften, about 5 minutes. Lift mushrooms from liquid with fork and mince. Strain liquid through fine-mesh strainer lined with paper towels into medium bowl. Set mushrooms and liquid aside.
4. Heat oil in large Dutch oven over medium heat until shimmering. Add onion, celery, and carrots. Cook, stirring occasionally, until vegetables are softened and lightly browned, 10 to 16 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir in remaining 4 cups water, broth, bay leaves, soaked beans, and reserved mushrooms and cooking liquid. Increase heat to high and bring stew to simmer. Cover pot, transfer to oven, and cook until beans are almost tender (very centre of beans will still be firm), 45 minutes to 1 hour.
5. Remove pot from oven and stir in tomatoes and greens (the acid in tomatoes can interfere with the beans’ tender texture. Add them toward the end of cooking, after the beans have already softened). Return pot to oven and continue to cook until beans and greens are fully tender, 30 to 40 minutes longer.
6. Remove pot from oven and submerge rosemary sprig in stew. Cover and let stand 15 minutes. Discard bay leaves and rosemary sprig; season stew with salt and pepper to taste. If desired, use back of spoon to press some beans against side of pot to thicken stew. Serve, sprinkled with Parmesan cheese and lightly drizzled with olive oil.

Beef and Mushroom Stew in Red Wine

Size matters when it comes to your pan and properly browning your stewing meat. I use a large 12 inch stew pot. If the cubed beef is too crowded it won't brown properly and steam instead. It's the browning that gives you that rich stew flavour. I usually buy a cheap cut of meat and cut it up in my kitchen. This way I can trim off as much fat as I like and have the size of cubes I like.

4 slices bacon
2 lbs. beef chuck

4 Tbsps. flour (I use rice flour)

1 tsp. ground rosemary

1 tsp. dried thyme

1 tsp. salt
Black pepper, to taste

2 garlic cloves

1 1/2 cups red wine

1 cup chicken broth

2 -3 carrots

1 lb. button mushroom

1. Start by creating the oil you will brown the beef in, and the best for a really rich, smoky flavor is bacon fat. Dice the bacon and cook in your stew pot over medium-high heat. Once the bacon bits are crispy and have rendered all their fat, remove the bacon with a slotted spoon and set aside. Then pour out all but a tablespoon of the fat and keep the rest handy.
2. Combine the flour, rosemary, thyme and salt with black pepper to powder the beef cubes until covered.
3. Brown half of the beef in the fat, browning on both sides - add fat if it isn't browning properly. Remove the first batch of beef and brown the second, including any left over flour mixture. Add fat as needed, then remove from the pot and set aside.
4. Reduce the heat to medium, mince garlic and add to pan, adding a little fat if needed. Once the garlic becomes fragrant, add the quartered mushrooms and cook until they sweat.
5. Add the red wine, stir to deglaze the pan, pour in the broth and throw in the cubed carrots and crispy bacon bits. Bring this all to a boil then reduce to a simmer.
6. Cover and cook on the stove-top until the meat is tender, about 1 1/2 to 2 hours.

Irish Mutton Stew

People prefer lamb over mutton because it's so much more tender. Well, I don't know if it's the recipe or the mutton I used, but this was a delicious dish, full of flavour with tender morsels of mutton. The original, lost in the mists of time (I didn't save the Internet page it was on, all I remember was that it was an extract from a book with a picture of the cook on the cover, a sweet Irish grandma... really, with the cloud of white hair on her head and everything. Very cute), asked for more than three times what I've used, and I'm pretty sure I made a few mistakes in my calculations, but it worked! And it also means that it'll be easy to multiply the quantity. The ratio of meat to veg in my first attempt wasn't quite right, so this is still a work in progress, and the following is what I think the next batch should be.

1½ lb mutton, cubed into 1/2 inch pieces

Grapeseed oil (optional)
1¾ cup stock

2-3 large carrots, chopped into 1/2 inch pieces

1 onion, cut into eigths

1-2 potato(es), sliced into 1/4 inch rounds

sprig of thyme

1 Tbsp (½ oz/14gr) butter

1 Tbsp flour

chives and parsley

1. If you're chopping up your own piece of mutton, trim the fat and render it in a saucepan, removing the solid portion once the fats have melted out. You can use this to lightly brown the meat instead of using vegetable oil.
2. If you don't have extra or enough fat to render, use about a tablespoon of grapeseed oil.
3. Note the 'lightly' in lightly brown the meat. Set aside. Use meat stock to deglaze the pot, remove from the heat source, and set the stock aside.
4. The next step is to layer the ingredients in strata. Start with laying the cooked meat (and any juices) at the bottom of the pot, season with salt and pepper, then layer with the chopped carrots, sprinkle with salt and pepper and nestle the sprig of thyme on top, followed by the onion, again with some salt and pepper, followed by the sliced potato with, yes, a brief shower of salt and pepper.
5. Using the saucepan's lid as a guide, cut out a round of parchment paper and lay this on top of the veg, then put the saucepan lid on top of that. Bring to a boil and let simmer gently for 1 to 1 1/2 hour.
6. Once cooked nicely with the meat all tender, in a saute pan, melt the butter on high heat, sprinkle in the flour and whisk until it starts to brown; the browning is important for flavour. Whisking constantly, drizzle in all the stock from the stew pot, let it simmer for about 5 minutes, then chop up some chives and parsley, mix these in, then pour it all back over the meat and veg.
7. It's ready to serve.

Albanian Lamb Stew

Searching for lamb stew recipes, I happened on this Albanian stew recipe. It sounded strange, and, well, that's all I need to get curious and want to try something! It is in fact a strange recipe, from execution to the final product, but actually quite good, although it still needs work. I highly recommend pairing it with a crisp green salad - the textures of the rich mean, tart yoghurt custard and crunchy, fresh salad is surprisingly good.
The result of my alterations is excellent. The cooking time is greatly increased to tenderize the meat and create a lovely sauce.

1 pound lean lamb, cut into 3/4 inch cubes (boneless shoulder or leg of lamb can be used)

2 Tbsps. vegetable oil

2 cups chicken or other meat stock

2 eggs

1 cup plain yoghurt

1/4 tsp. salt

1. Brown lamb in hot oil in a large skillet. Cook in batches to properly brown the meat, and be sure to brown it on all sides. 
2. Add the stock and bring to a slow simmer. Stew the meat this way, covered, for 40 minutes. 
3. Preheat the oven to 375F (originally 350).
4. Remove the cover and turn up the heat to Medium-Low and let most of the liquid evaporate, so that you end up with, essentially, a reduction of the juices. It should be thick and unctuous, and about only a couple of tablespoons worth. 
5. Place meat in shallow, 1-quart casserole dish or individual ramekins.
6. Beat together eggs, yoghurt, and salt; and pour over the meat.
7. Bake in the preheated oven for about 40 minutes or until golden brown.

Chicken Stew

This is a good quick meal. You can use crushed tomatoes instead to shorten the cooking time.
TIP: To prevent white meat cooked in a broth from going stringy, make sure that the vegetables are underneath, in the liquid, and the meat is on top, above the liquid, when adding the vegetables and meat, so that the meat cooks more gently.

2-3 Tbsp grapeseed oil
1 large chopped onion
14oz (398mL) can diced tomatoes
2 cups chicken broth OR 2 cups white wine
1-2 cloves minced garlic
1 tsp. thyme or a couple of fresh sprigs
1 bay leaf
1 tsp. salt
1/2 tsp. pepper
2 medium potatoes, diced
3 carrots, sliced
2 stalks celery, diced (optional)
2 chicken breasts, chopped

1. Heat the oil in a soup pot and sauté the onions for 2 minutes.
2. Add the tomato, broth (or wine), garlic, thyme, bay leaf, salt and pepper. Bring this mix to a boil and let simmer until the tomatoes cooks.
3. Add the potatoes, carrots, (celery if using). Layer the chicken on top - apparently it cooks better if it isn't braising in the liquid (see TIP).
4. Simmer until the vegetables are done, about 30 minutes.

Boeuf aux carrottes

This is an odd recipe. While cooking, it smells good, then smells really bad, then smells good again.  But power through, because it's a really, really tasty stew. And it's good to be surprised.

Boeuf aux carrottes

4 lbs. stewing beef, cut into chunks (bones left on if there are bones)

salt and pepper to season

1 oz. of (preferably thick) bacon, cut into paper clip-sized pieces

2 Tbsps. oil, more if needed

2 medium onions, sliced

2 cloves garlic, peeled and crushed

2 Tbsps. Jerez vinegar or red wine vinegar

3 cups beef stock

3 cups dry red or white wine

1 bay leaf

1 celery stalk, cut into two

1 bouquet parsley (small bunch tied together with string to be removed later)

1 bouquet thyme (small bunch tied together with string to be removed later)

4 black peppercorns

3 lbs. large carrots, thickly sliced

1. Season the meat on both sides with salt and pepper. In a large casserole, fry the bacon until cooked, 7 minutes. Remove, and set aside. Add half the oil and fry the onions until soft, adding the garlic towards the end, 10 minutes total. Remove into the same bowl as the bacon. Add the remaining oil to the pot and brown the meat well in batches on both sides, 3 minutes per side. Remove into the bowl with the bacon and onions.
2. Deglaze the pan with the vinegar, scraping up the good bits from the bottom. When the vinegar has almost disappeared, add the wine. Now, put the meat, bacon, onions, and garlic back in the pot. Pour over the stock, adding more water if needed to cover.
3. Wrap the bay leaf, celery, parsley, thyme, and peppercorns together in a bundle, and tie with a string. Add it to the pot. Season with salt and pepper. Bring to a boil, cover, and simmer for an hour and a half.
4. Add the carrots and continue cooking for half an hour, until they are tender. Discard the string-tied bundle of flavourings.
5. Cool the contents completely, cover, and refrigerate overnight. (You can actually eat it straight away, but it's one of those things which is always better the next day.) To serve, bring to a simmer for half an hour, until the sauce has reduced to gravy consistency.

Carbonnade à la Flammande - Beef and Beer Stew

Last weekend someone broke into our apartment and stole my laptop - the one with all my recipes on it... So now I'm starting from scratch and saving the ones I like to this blog. One such recipe is Carbonnade à la Flammande. I'd found a version of it on a few different sites and tried them all. They were all good, but then I tried Laura Calder's version (I'm afraid that my blog will become a fan site for Laura!) and it was great. I made it again last night for Keven, my brother-in-law visiting from North Hollywood, and it was ok, but didn't compare to the first one I'd made; instead of caramelizing the onions, I cooked them until soft and brown from the beef residue, making them sweeter. Here is Carbonnade à la Flammande or, as Laura has called it, Beef in Beer.

2 Tbsps (1oz/28gr) butter, more as needed

1 Tbsp. vegetable oil

3 lbs sirloin tip, cut into cubes

3 onions, sliced

4 cloves garlic, chopped

2 Tbsps. flour

1 Tbsp. brown sugar

1 and 1/2 cup beef stock

2 cups beer

1 Tbsp. red wine vinegar

Salt and pepper

Bouquet Garni (I usually use parsley, thyme and a couple of bay leaves)

1. Pre-heat the oven to 325F.
2. Melt the butter and oil together in a sauté pan and, working in batches, brown the beef strips on all sides. Remove. In the same pan, fry the onions until soft and brown, about 10-15 minutes, then add the garlic one minute. Set aside. (Check if there is fat in the pan. If not, add a good tablespoon of butter and let it melt.)
3. Add the flour and sugar to the pan and cook 1 minute to make a roux. Gradually whisk in the stock and bring to a boil. Add the beer and the vinegar to the boiling stock, and bring back to the boil, cooking until thickened, about 10 minutes. Turn off the heat and set aside.
4. In a large casserole, layer the onion mixture alternately with the beef, seasoning each layer as you go with salt and pepper (don't skimp on the salt as the beer is quite sweet). Tuck in the bouquet garni and pour the liquid over. Cover and bake for 2-1/2 hours. If you can wait a day before eating; cool the dish completely when it’s out of the oven, and refrigerate overnight. The flavour will be even better when you reheat it.

EXPERIMENTATION: I haven't really paid attention to the kind of beer used, and would like to pin down if an ale is better than a stout or vice-versa.