Over the past holiday week, it’s been chilly here in San Diego and the cool weather made me long for a hardy winter dish. Looking through my cookbooks, I came upon a recipe from Lidia Bastianich’s Lidia Cooks from the Heart of Italy for a pork ragù with farro Potenza style. The combination of pork shoulder simmered low and slow in a spicy tomato sauce and then combined with nutty farro sounded most appealing.
Fortunately, our local grocery store was having a great half-price sale on fresh bone-in pork shoulder roasts, which added even more appeal to the recipe. Even though I only needed two pounds of meat, I picked up a six-pound roast that would allow me to practice my butchering skills and provide me enough meat for a couple of meals.
Keeping with my seasonal-cooking bent, I chose on Sunday to make a stew of beef short ribs, mushrooms, and potatoes from Jacques Pepin’s Fast Food My Way. I selected this particular recipe for two reasons: 1) it’s fall, the perfect time for short ribs; 2) the shortened cooking time made possible by the pressure cooker.
Fortunately, I was able to find some beautiful, thick, and relatively lean bone-in short ribs at my local market. The recipe called for 2 pounds of meat (4 ribs) “as lean and meaty as possible.” Mine weighed about 2.4 pounds. The other ingredients were similarly easy to find, even the dried shiitake mushrooms, which were surprisingly small. I was off to a good start.
The prep was also straightforward: trimming the meat, chopping the onion and the parsley, breaking the mushrooms in half and removing the stems, washing the potatoes, etc. Next was browning the meat, a simple task in an electric pressure cooker. All that was left was to add the remaining ingredients to the pot, lock the lid, set the cooker to high-pressure for 30 minutes.
Of course, as with any pressure-cooker recipe, there’s the wait time for the cooker to reach full pressure. So altogether the cooking time was 45 or 50 minutes, during which time the aroma from the stew whetted our appetites. Because I was craving carbs, I also prepared some whole-wheat couscous as a side even though the stew had plenty of potatoes.
The timer went off; I released the pressure, carefully lifted the lid, and wow everything looked perfect.
The mushrooms, which as directed by the recipe had not been soaked, were wonderfully chewy and packed with flavor; the potatoes were smooth and silky and had absorbed the cooking juices; the ribs. . .Well, that’s another story.
After taking his first bite of the meat, my husband shot me a glance that immediately let me know something wasn’t right. So I took a bite and yep; something was definitely wrong. The flavor was exceptional, beefy and woodsy from the mushrooms; but the texture was tough, far from tender.
I’m not sure what went wrong; maybe the ribs were too thick; perhaps I should have extended the cooking time by another 15 minutes. Not being an expert with the pressure cooker, I’m not certain. Most of the cookbooks I checked afterwards seemed to agree with Pepin’s 30 minutes.
Thankfully, we had two ribs with loads of sauce, mushrooms, and potatoes left over. I was determined to get a better meal the next time around. So yesterday, Monday, I decided to reheat the stew in a small enameled cast-iron Dutch oven, covered and placed on a very low flame for an hour. To provide some moisture, I added a good splash of the same white wine I had used the night before.
I’m happy to report that this time the meat was perfectly tender and, as is often the case with left-over stew, even more richly flavored. I’ll definitely make this recipe again, but more than likely, I’ll forego the pressure cooker in favor of my dependable cast-iron Dutch oven—even if it takes 4 times as long to cook.
2 pounds beef short ribs (4 ribs) as lean and meaty as possible (I used about 2.4 pounds.)
1 tablespoon canola oil
8 dried shiitake mushrooms, stems removed, and caps broken in half
12 small Yukon Gold potatoes (about 1 pound total) peeled or unpeeled
8 dried shiitake mushrooms, stems removed and caps broken in half (Do not soak; becuase mine were so small, I used 12.)
1 1/2 cups chopped (1 inch) onions
3 garlic cloves, peeled
2 bay leaves
2 sprigs fresh thyme
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 cup dry white wine
1/2 cup water
1 tablespoon chopped fresh parsley
1-Remove any surface fat and sinews from the short ribs. Place them in a pressure cooker with oil and brown over high heat for about 8 minutes, turning occasionally, until well browned on all sides. Remove from the heat and pour off any fat.
2-Add the mushrooms, then the remaining ingredients, except the parsley, and cover tightly with the pressure-cooker lid. Cook over high heat until the gauge indicates that the stew is cooking on high pressure. Reduce the heat to maintain the pressure and cook for 30 minutes.
3-Decompress the pressure cooker according to the manufacturer’s instructions. Open the pressure cooker and taste for seasonings, adding additional salt and pepper if needed. Divide the stew among four warmed soup plates, sprinkle with parsley, and serve immediately.
As with any pressure-cooker recipe, be sure to follow the instructions of your cooker’s manufacturer.
Having now lived in San Diego for just over a year, I’ve come to accept as a given that we really don’t have the typical four seasons here. Sure there are some changes as the year goes by, but the variations in weather are never as dramatic as in New York. Recently, when our local weather reporter announced that fall had arrived, she claimed there was a “chill in the air.” “Chill!” I shouted back at the television, “It’s 69 degrees and sunny.”
Despite Mother Nature’s lack of cooperation here, I’m determined to keep seasonality in my kitchen throughout the year by cooking the same seasonal dishes here that I did in New York.
Such was the case last night, when I chose to prepare an Abruzzese lamb stew from a recipe I found in the “Fall” section of Diane Darrow and Tom Maresca’s The Seasons of the Italian Kitchen. (The book is now available in a Kindle version on Amazon.)
Like many authentic Italian recipes, it uses only a few ingredients and requires minimal preparation. In fact, the only work I had to do was to slice some onion, chop some parsley, and toss it into a heavy-bottomed casserole together with a little olive oil, a few sage leaves, and a couple of pinches of salt and crushed red pepper flakes. Stir everything together, cover, and set over low heat for 2 hours, stirring occasionally. That was it.
I must admit, however, that the recipe caused me some concern. I read it several times. Where. I thought, was the cooking liquid? No wine? No stock? Not even water? No browning of the meat? The authors did say it was “close to effortless,” so I took them at their word. I decided that if things didn’t look right after the first 30 minutes of cooking, I’d add some wine to the pot.
But after the first half hour of cooking, I was happy to find that the lamb had started to exude what looked like an adequate amount of its juices and the thinly sliced onions had softened. To maintain a moist cooking environment, I limited my stirring to every 30 minutes. Each time I uncovered the pot, everything looked right; the meat was browner, the juices a little darker and more concentrated, and the aroma. . . ah . .We couldn’t wait to sit down to dinner.
I followed the recipe pretty closely; however, because I was unable to get bone-in stew meat or a peperoncino rosso, I settled for boneless lamb chunks and substituted crushed red pepper flakes. Moreover, since I was cooking only for two, I reduced the amount of meat from 3 pounds to 2; also given the size of my casserole, I added an extra tablespoon of oil. I also thought that the dish could use a little more salt than the recipe called for, but that’s always a matter of individual taste. Finally, I opted for polenta to capture the dish’s sauce rather than toasted bread.
Ultimately, this had to be one of the best lamb dishes I’ve ever made. With so few ingredients, the flavors of the lamb were robust and were nicely complemented by the sweetness of the onion and the heat of the red pepper. The rich sauce was deeply flavored and went perfectly with a simple polenta.
Abruzzese Lamb Stew (Adapted from The Seasons of the Italian Kitchen by Diane Darrow and Tom Maresca.)
3 tablespoons extra virgin olive oil
2 pounds boneless lamb stew meat (do not dry the meat; the stew needs its moisture.)
1 cup thinly sliced onion
4 large fresh sage leaves
3 tablespoons Italian flat-leaf parsley
1/2 teaspoon crushed red pepper flakes
1 teaspoon salt
Place all the ingredients in a heavy bottomed casserole. Stir to coat the meat and the onions with the oil and evenly distribute the ingredients.
Set over low heat and cook for 2 hours, stirring about every 30 minutes.
When the lamb is tender, remove from the pan with a slotted spoon and place on warmed plates or a platter. Optionally, skim off any excess fat from the sauce and pour it over the lamb. Serve with polenta or toasted country bread.
Wine Pairing: Sangiovese, or if like me you prefer well done lamb with a dry white, opt for an Abruzzese Pecorino or a Sauvignon Blanc.
Even in summer, I occasionally enjoy a hearty dish like stew—especially on a dark and stormy night or when life’s been unfair and only comfort food can make it better. On one of those days, an easy and relatively quick lamb and white-bean stew from Jacques Pépin’s Fast Food My Wayseemed to fit the bill.
What especially appealed to me about the dish is that it’s made in a pressure cooker and did not require browning the meat. Using the pressure cooker not only kept the kitchen cool but also made it possible to use dried beans without any overnight soaking.
Pressure Cooker Lamb and White-Bean Stewfrom Jacques Pépin Fast Food My Way
4 shoulder lamb chops (about 2 pounds total), trimmed of fat
1 1/2 cups (about 1/2 pound) dried white beans, such as navy or great northern, picked over and washed under cold running water (I opted for great northern.)
2 cups canned diced tomatoes
1 cup diced (1-inch) onion
1 cup diced (1-inch) trimmed and washed leek
2 tablespoons coarsely chopped garlic
1 sprig fresh thyme and 1 sprig fresh sage, or 1 teaspoon herbes de Provence (I used the thyme and sage.)
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
2 teaspoon Worcestershire sauce
3 cups cold water
Put all the ingredients in a pressure cooker, cover tightly with the pressure-cooker lid, and cook over high heat until the gauge indicates that the stew is cooking on high pressure. Reduce the heat to low and cook the stew for 40 minutes. (I used an electric pressure cooker set on high and set the timer for 40 minutes.)
Decompress the pressure cooker according to manufacturer’s instructions. I do mine in the sink so the steam is contained somewhat as it is emitted. Open the pressure cooker and let the stew rest for a few minutes until the fat rises to the surface. Spoon off and discard as much fat as possible and taste the stew for seasonings, adding more salt and pepper as needed. Serve hot. (After the 40 minutes cooking time, I let stew rest a few minutes and then used my pressure cooker’s quick release valve.)
In his introduction to the recipe, Pepin advises to use the full 3 cups of water so that the beans will cook properly. Consequently, this makes for a rather thin sauce that is perfect for sopping up with crusty bread or, as I did, with couscous.
Owing to our work schedules, Saturdays are typically filled with running errands and housekeeping. As a result on these days, I often look for dishes that are relatively easy to prepare and that can cook on their own while we catch our breath and linger over an aperitivo.
I came across this recipe on the Food and Wine website and thought it would be perfect for a wintry Saturday evening. Including prep, it only requires about an hour and a half and as the sausages cook, the aromas tantalize the appetite.
I’ve modified the original recipe slightly, reducing the number of sausages to 6 from 12 and the number of fennel bulbs from 3 to 2. The recipe recommends serving with creamy polenta and here, I opted for a quick-cooking 5 minute version.
Stewed Sweet Sausages in Fennel-Tomato Sauce adapted from Food and Wine.com
1/4 cup extra-virgin olive oil
6 sweet Italian sausages (about 2 pounds)
2 large fennel bulbs—trimmed, each bulb cut into 8 wedges, fronds chopped
1 medium onion, chopped
4 garlic cloves, minced
1/2 teaspoon fennel seeds, crushed
One 28-ounce can San Marzano whole tomatoes, crushed, juices reserved
1 cup dry white wine
2 whole chiles de árbol
In a large enameled cast-iron casserole, heat the olive oil. Add the sausages and cook over medium heat, turning, until nicely browned all over, 5 minutes. (Don’t rush this step, but also be careful not to overcook the sausages at this point.)
Transfer to a plate.
Add the fennel wedges to the casserole and cook over moderate heat, stirring, until golden, about 5 minutes.
Add the onion, garlic, fennel seeds and 1 teaspoon of salt and cook, stirring, until the fennel is lightly browned, about 3 minutes.
Add the tomatoes and their juices, the wine, and chiles.
Tuck the sausages into the sauce.
Cover and cook over low heat for 15 minutes. Uncover and simmer until the sausages are cooked through and the sauce is thickened, about 45 minutes longer.
Garnish the stew with fennel fronds and serve over polenta.
It was a blustery Sunday afternoon when we went to our local market to shop for dinner. Seeing boneless chuck roast on sale for $2.00 off per pound made my choice easy. I wasn’t quite sure how I would prepare it, but thought I would buy the ingredients for a braise: onions, carrots, celery, cremini mushrooms, some fresh rosemary. The rest would depend on what I had at home in the pantry.
After returning home, I paged through my cookbooks looking for a beef-stew recipe. I found quite a few, but they almost all had one element in common: browning the beef. Typically I wouldn’t have let this step stop me from making a dish. But we had just finished a thorough cleaning of the kitchen, which albeit a small one, took more than 3 hours. I was not going to start cleaning again after dinner.
I went online and within minutes found a recipe for an easy 2-step beef stew from Martha Stewart, which to my surprise required no browning. I read the recipe several times just to make sure and indeed no browning of the meat was called for.
Because I wasn’t sure how this dish would turn out, we didn’t take photos during the prep or cooking. After tasting it however, I sincerely regretted not having done so. This stew was superb, one of the best I’ve ever made. Granted, I modified the original recipe but the meat was perfectly cooked, thoroughly browned, and the stew, comfortingly delicious.
Beef Stew Adapted from Martha Stewart.com
5 pounds beef chuck, trimmed of visible fat and cut into 1 1/2 inch cubes
1/3 cup tomato paste; I recommend the concentrated Italian paste from a tube
4 tablespoons high-quality balsamic vinegar
3 tablespoons all-purpose flour
Coarse salt and freshly ground black pepper
1 pound medium onions (about 2), cut into 1-inch chunks
1 pound small white or red new potatoes (about 6), well scrubbed, halved if large
1 pound carrots, cut into 1 1/2-inch lengths
6 garlic cloves, smashed
3 bay leaves
1 bottle dry red wine; I used a Sangiovese blend
8 ounces cremini mushrooms
Chopped Italian parsley for garnish
Preheat oven to 350 degrees.
In a small bowl, combine tomato paste, vinegar, and flour to form a paste.
In a Dutch oven (5-quart) with a tight-fitting lid, rub the beef with the paste; season with salt and pepper.
Add onions, potatoes, carrots, garlic, bay leaves, and 1 bottle of dry red wine. Bring to a boil.
Remove from heat and place a sheet of parchment paper the size and shape of your Dutch oven over the stew.
Cover the pot with the lid, transfer to oven, and cook until meat is fork-tender, 2 to 2 1/2 hours.
After the first 2 hours add the mushrooms to the stew.
Remove bay leaves and, if desired, season with salt and pepper and garnish with chopped parsley before serving.
What attracted me to this dish when I saw Nigella Lawson preparing it on the Food Network was that the chicken did not require any browning, which definitely shortens the clean-up time. I admit, however, that I was skeptical, since I knew that without any color, the chicken might not be too visually appealing. Nevertheless, the ease of prep and minimal cooking time convinced me to go ahead.
I was more than pleased with how the dish turned out the first time and have made it several times since, making small adjustments to the original recipe. As for the esthetics, the fresh dill add a lot of color. The savory-bacon and woodsy-mushroom flavors of the broth when combined with the buttered noodles have prompted many a guest to ask for seconds.
Coq au Riesling Adapted from Nigella Lawson
2 tablespoons extra virgin olive oil
1 large clove garlic peeled and lightly smashed
1 cup bacon sliced into 1/4 inch strips
1 1/2 leeks (finely sliced) Slice from the white just to where the leek starts to turn green.
12 boneless, skinless chicken thighs (about 2.75 pounds)
3 bay leaves
12 oz portabello mushrooms (torn into strips)
1 bottle dry riesling, ideally Alsatian.
salt (to taste)
fresh ground black pepper (to taste)
2 tablespoons chopped fresh dill (to serve)
Buttered egg noodles to accompany.
Heat the oil and garlic clove in a heavy bottomed Dutch oven and fry the bacon stripe until crisp Remove the garlic clove when it starts to take on color;
Add the sliced leeks and a pinch of salt and soften with the bacon for a minute or so.
Add the chicken thigh with the bay leaves, torn mushrooms and wine.
Season with salt and pepper to taste and bring to the boil. Cover the pot and simmer gently for 1 hour. Like all stews, this will taste even better the next day.
Serve sprinkled with dill and together with some buttered egg noodles.
Note: Do not skimp on the quality of the Riesling. It accounts for a lot of the flavor in this dish.
“Culinarily challenged” is how I felt this weekend, when a close friend coming to spend the 4th with us announced just before arrival that she was “food detoxing.” She explained that, during this period, she could not eat anything that had wheat, flour, sugar, any grain, most dairy products, including milk, cream, cheese, etc. The list seemed endless.
A roast chicken with sautéd spinach made up our first dinner. Breakfast the next day allowed for scrambled eggs with smoked salmon. When I asked her what she would enjoy for dinner, she said “something stewed.” Given what seemed like an endless list of prohibited foods, I thought of recipes with minimal ingredients, which led me to Marcella Hazan’s “Veal Stew with Tomatoes and Peas” from her Essentials of Classic Italian Cooking. Veal, onions, peas, and tomatoes are the main players. The recipe also calls for some flour and butter in supporting roles, but I could easily work around those prohibited ingredients.
I’ve always enjoyed this stew, which calls for a much longer cooking of peas, fresh or frozen, than has become fashionable these days. But that lengthy time, at least an hour, extracts a lot of flavor from them, which integrates perfectly with the mild taste of the veal.
To make the dish my own, I also add some rehydrated dried porcini and some of their liquid when I add the peas. In addition, right before serving, I stir in a gremolata, made from minced garlic, lemon zest, and parsley, a condiment often used to garnish and enhance osso bucco.
Veal Stew with Tomatoes and Peas Adapted from Essentials of Italian Cooking
2 tablespoons olive oil
2 pounds of boned veal shoulder, cut into 1.5 inch cubes
3 tablespoons chopped red onion
Fresh ground black pepper
1 28-ounce can of Italian crushed tomatoes
12 ounces frozen green peas, thawed
1 ounce dried porcini, rehydrated in warm water. When the mushrooms have rehydrated, in about 20 minutes, strain the water through a fine sieve lined with cheesecloth or through a coffee filter, reserving a few tablespoons of the filtered water to add to the stew. Chop the mushrooms roughly.
For the gremolata
Zest of 1 lemon
2 tablespoons parsley, chopped fine
1 small garlic clove, minced
Simply mix all of the above in a small bowl and cover with plastic wrap.
1. Put the olive oil in a non-reactive, heavy-bottomed Dutch oven, preferably enameled cast iron, and heat the oil on high. When the oil is hot, place as much of the meat that will fit loosely in a single layer, and brown on all sides, turning until all sides are well browned. Transfer the meat to a plate and season with salt and pepper. You may have to repeat this step to finish cooking all the meat.
2. Turn the heat down to medium and add the chopped onions. Cook, scraping up any browned pieces of veal, until the onions become a pale gold. At this point, return the meat and any remaining juices to the pot. Add the chopped tomatoes and their juice. Bring to a bubble and then lower the heat to allow for a slow simmer. Cover the pot and cook, stirring occasionally, for about 1 hour.
3. After the hour, add the peas, the chopped mushrooms, and 2 tablespoons of the filtered soaking water. Cover again and continue to cook, stirring occasionally, for an additional 1 hour or 1.5 hours, until the veal is very fork tender. Before serving, taste and adjust for seasoning. Remove the pot from the heat and stir in the gremolata.
Typically, I serve this dish with polenta or crusty Italian bread. However, given our guest’s restrictive diet, I opted for mashed potatoes, using organic chicken broth and extra-virgin olive oil for moisture.
It was raining yesterday while I was searching for a recipe for dinner. Somehow the weather made me want a stew but one that wasn’t too heavy for spring. It wasn’t long before I settled on having veal and found a wonderful recipe for a veal stew with mushrooms in Hazan Family Favorites by Giuliano Hazan.
It’s amazing how just a few ingredients, veal, onion, mushrooms, sage, with a little butter, olive oil, wine, and cream, can come together to create such a delicious dish. Like his mother, Marcella, Giuliano uses techniques that are simple and straightforward.
However, this type of minimalist cooking requires using the best ingredients: milk-fed veal, fresh sage, young mushrooms, and drink-worthy wine.
This recipe makes for a stew with extremely tender meat and concentrated flavors. It yields enough for 4 servings.
Veal Stew with Mushrooms adapted from Hazan Family Favorites by Giuliano Hazan.
1.5 lbs of boneless veal trimmed and cut into 1.5 inch cubes
1 small yellow onion, chopped fine
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
Fresh ground black pepper
2-3 teaspoons fresh chopped sage
1/4 cup dry Pinot Grigio or other dry white wine
3/4 pound large white mushrooms, cleaned and quartered 1/2 inch thick
1/2 cup heavy cream
1 tablespoon chopped parsley
1. Heat butter and olive oil over medium hight heat in a large dutch over, preferably enameled cast iron.
2. When the butter finishes sizzling, brown the veal on all sides, working in batches so that the meat will brown and not steam. Remove each batch to a platter and season with salt and pepper.
3. Add the onion to the pot and sauté stirring until it is soft for around 3 minutes, scraping up any of the browned bits from the veal on the bottom of the pot. The onion will take on a brown color from the pot.
4. Add the wine to the pot and let the alcohol evaporate for about 30 seconds.
5. Return the browned veal to the pan, along with any of the juices that have accumulated on the platter.
6. Reduce the heat to low and let the meat cook at a steady simmer with the lid of the pot slightly ajar for 1 hour. Stir every 15 minutes, adding a small amount of water if all the liquid in the pot evaporates. This can be tricky, The amount of liquid is minimal and much less than there is in a typical braise. Being quick with the stirring will reduce the evaporation.
7. After the hour’s cooking, add the mushrooms, season with a little more salt and pepper, and stir. Continue to cook, stirring occasionally, at the same temperature and with the lid ajar for at least 30 minutes or until the veal is very tender.
8. Uncover and raise the heat to medium-high and let most of the liquid in the pot evaporate. Then add the cream and cook until the cream thickly coats a wooden spoon.
9. Sprinkle with parsley and serve hot on warmed plates with steamed white rice.