Le Chef's Kitchen

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Archive for the ‘Stew’ tag

Mark Bittman’s Expedited Tagine

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Mark Bittman’s Minimalist Column in the New York Times is frequent stop on my internet food travels, but I have to give Kate credit for pointing this recipe out to me yesterday.  It seems that anything he makes with chickpeas is worth our time, so I decided to give this recipe a try.  I don’t own a tagine, as most people don’t, but a dutch oven worked just fine.  You can’t serve it at the table like they do with a real tagine, but we obviously weren’t going for authenticity here.  The beauty of a true one-pot meal is often overlooked (and in my case, rarely achieved…usually I wind up using every pot I own in the course of making a meal).  This dish is a winner for its simplicity and the use of a flavor profile that most of us don’t experience every day.

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Written by Drew

April 14th, 2010 at 9:21 am

Posted in Dinner

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Deer Hunting and a Venison Stew Recipe

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Tonight I am making a pot of venison stew.  As I write this the apartment is filled with the meaty, earthy, smoky (not as in “on fire”, I promise) vapors that make up the aroma of a hearty venison stew.  The glass of Cabernet that I am drinking as I write is also an ingredient in the dish; the cherry and black pepper notes within should compliment the stew, if all turns out as planned.  Right now I am waiting for the potatoes to cook down and begin to impart some body and thickness to the stew itself, so in the meantime let’s chat a bit about venison, deer in general, and knowing more about from whence your meat comes.

Venison stew, crusty bread. Winter comfort.

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Written by Drew

January 28th, 2010 at 4:44 pm

Posted in Dinner

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Thomas Keller and a Modified Catalan Stew

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A few months ago I got a copy of Thomas Keller’s “Ad Hoc At Home“, a beautiful and extensive volume that is not for the beginner or cooks interested in quick and easy meals.  Almost all of the recipes require cooking other recipes in the book to go along with them, and some have multiple components from multiple sections of the book, so cooking a simple stew is not so “simple” when you have a braised short rib recipe and a soffritto to make just to get two of the main ingredients for the stew. Read the rest of this entry »

Written by Drew

January 14th, 2010 at 12:27 pm

Posted in Dinner

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