Brazilian Chicken And Shrimp Stew
This is a take on xim-xim, a traditional stew from Brazil by way of West Africa. Xim-xim relies on a specific set of ingredients: dendê oil (the Brazilian name for palm oil), coconut milk, and nuts. You can substitute olive oil for the dendê oil. SERVES 4 INGREDIENTS 3 cloves garlic, chopped Kosher salt […]
Beef Barley & Butternut Squash Stew With Blue Cheese Croutons
Top this satisfying stew with the salty blue cheese and walnut croutons, breaking them up into the stew as you eat. SERVES 6 INGREDIENTS 1 3/4 lb. boneless beef chuck, trimmed and cut into 1-inch cubes Kosher salt and freshly ground black pepper 5 Tbs. unbleached all-purpose flour 4 1/2 Tbs. unsalted butter (1 […]
Gumbo Ya Ya
This South Louisiana favorite comes in many versions; this one calls for sausage and chicken in a broth thickened with filé powder. SERVES 8 AS MAIN COURSE, 12 AS FIRST COURSE INGREDIENTS 3 Tbs. plus 3/4 cup vegetable oil 21/2 lb. bone-in, skinless chicken thighs Kosher salt and freshly ground black pepper 1 cup […]
Eggplant Stew With Tomatoes And Chickpeas
Broiling the eggplant first helps it keep its shape in the stew. SERVES 4 TO 6 INGREDIENTS 11/2 lb. eggplant, preferably plump round ones 2 Tbs. olive oil; more for brushing the eggplant 1 large red onion, cut into 1/2-inch dice 1 large bell pepper, red or yellow, cored, seeded, and cut into 1-inch […]
Artichoke Ragoût With Shallots And Fennel
To prepare fresh baby artichokes, trim them as shown below. If you can’t find fresh baby artichokes, good-quality frozen ones will do. SERVES 6 INGREDIENTS FOR THE RAGOUT: 16 baby artichokes, trimmed and halved, or two 10-oz. packages frozen artichokes, thawed, well drained, and patted dry 1 lemon, halved (if using fresh artichokes) 2 […]
Southwestern Spiced Chicken And Black Bean Stew
It’s well worth the effort to find a dried chipotle, which gives the broth a wonderful smoky spice. To make fried tortilla strips, cut corn or flour tortillas into long strips and fry in 350°F oil until they start to brown, about 2 minutes. SERVES 4 TO 6 INGREDIENTS 2 Tbs. extra-virgin olive oil […]
Lamb Stew With Parsnips Prunes & Chickpeas
North African in spirit, this hearty sweet and savory stew is perfect in winter. Serve it with couscous or good crusty bread. SERVES 4 TO 6 INGREDIENTS FOR THE LAMB: 3 lb. boneless leg of lamb, cut into 1-inch cubes Kosher salt and freshly ground black pepper 2 medium carrots, cut into 3-inch pieces […]
Transylvanian Goulash
t’s all right for the meat used in this dish to be slightly on the fatty side. Sliced Hungarian sausage can also be added with the pork. Because of the sauerkraut, Alsatian wines, such as Gewürztra-miner or Riesling, go particularly well with this dish. SERVES 4 INGREDIENTS 2 Tbs. lard or extra-virgin olive oil […]
Beef Stew With Root Vegetables
The key to the success of this stew is to keep the meat moist using a heavy-based pot with a tight-fitting lid made with heavy-duty foil. This is great with mashed potatoes. SERVES 6 TO 8 INGREDIENTS 3 lb. boneless beef chuck Kosher salt and freshly ground black pepper 3 Tbs. olive or vegetable […]
Beef Stock
Homemade beef stock brings a richness to any soup or stew with meat, but it also adds complexity to simple classics like French onion soup. The key is to roast the bones before simmering YIELDS ABOUT 3 QUARTS INGREDIENTS 8 lb. beef or veal bones, or a mix 2 onions, coarsely chopped 2 carrots, […]