Red wine lamb stew recipe

So as it is winter again, we are cooking winter dishes again, and this time it happens to be lamb stew. A pretty rich lamb stew, that is going to spread a really nice smell around the house and make everyone around you very hungry. By the time the stew was done, I had a starving BF around the house.

Ingredients

  • Ingredients:
  • 1/2 lb of diced lamb for stewing
  • 1 onion
  • 2 carrots
  • 2 celery stalks
  • 2-3 cups of red wine
  • 2 bay leaves
  • EVOO
  • salt

Directions

  1. First I sauteed some diced lamb for stew in olive oil. You just want to brown the dices of lamb on all sides. Then I transferred the lamb to a dish and in the same pot started my vegetables.
  2. I diced 1 onion, 2 carrots and 2 celery stalks. I salted them and cooked them in olive oil with two bay leaves until the vegetable were nice and tender. Right about then my BF started to say he was tarting to get hungry with the appetizing smell coming from my veggies.
  3. At this point I added the lamb and mixed everything, I let it cook for a couple of minutes so that the meat can absorb all the nice flavors from the veggies.
  4. At this point I added red wine. A lot of red wine. For a pound of meat, you should add about half a bottle of some nice and rich red wine. Theoretically you should add good wine, I usually use whatever I have leftover from dinners, and while I am sure the stew will taste better with better wine, you can get away with so-so wine. I didn’t add any salt to the meat, and in my opinion it tasted great like that but feel free to add salt to taste at any point.
  5. Let the stew cook covered for a couple of hours in the simmering wine, if the liquids starts drying out too much, add some more wine. The stew is ready in 1 and 1/2 or 2 hours, but you can keep cooking it pretty much as long as you like paying attention to add wine as it evaporates.
  6. I served it up with some polenta, done according to the traditional recipe. Pretty good indeed!

Red snapper en papillote with fennel and orange

And today I am giving you a simple and light recipe to enjoy your fish. I love cooking the fish whole in the oven for 2 reasons: the fish is tasty because is cooked on the bone and the cooking is super easy and rather fool proof. I am not a fish gal and anything that makes fish tastier and easy to cook is right up my alley!

I find that when you cook the fish whole with the en papillote method you can hardly go wrong. I mean you would have to purposely ruin your dish to make it bad. I just throw in whatever ingredients I have laying around in the wrap and cook until the fish is ready. If when I open the wrap the fish is undercooked I wrap it again and put it back in the oven, if it is overcooked, well since it is steamed and on the bone it is usually still decent and not inedibly dry.


This fennel and orange combo is a new experiment, but I have to say it turned out great! Give it a try next time you cook fish!

Red snapper en papillote with fennel and orange

Red snapper en papillote with fennel and orange

Ingredients

  • 1 whole red snapper
  • 1 fennel
  • 1 orange
  • 10-15 black olives
  • salt
  • pepper
  • chopped toasted nuts
  • parchment paper

Directions

  1. Start the oven at 380F. While it warms up, clean and slice the fennel and the orange thinly. Season the fish with salt and pepper. Pit the olives.
  2. Cover a oven dish with a parchment paper sheet and place half the fennel slices on the parchment paper. Arrange 3 or 4 orange slices over it and put the fish on top of the orange. Arrange the rest of the orange and the fennel over the fish.
  3. Decorate with the olives and some of the fennel barbs. Cover everything with a second parchment paper sheet and seal the fish in the parchment paper by rolling the 2 sheet of parchment paper together along the edges.
  4. Put in the oven and cook for 30-45 minutes depending on the size of the fish.

Brasato: Red wine braised meat

Yesterday I made brasato. Brasato is beef braised in red wine, typically Barolo, and cooked until fall apart tender. It is delicious. Especially in winter at a dinner with friends and served with some polenta. And that is exactly what I did.

One of my friends, was so nice to take pics of the food for me. As you know I am a rather bad photographer, at least as compared to the rest of the awesome food bloggers out there. So I’m very glad to have help. Particularly to take picture of meat drenched in gravy in the dim lights of my apartment. Anytime I have to take pics of something glossy and soupy at night I cannot get anything in focus, there is always some sort of glare and I end up with horrible pic. So thanks Madhu for helping me out! Hope you enjoyed the food!

Brasato: red wine braised beef

Brasato: red wine braised beef

Ingredients

  • 2 lb beef (shoulder or chuck pot roast)
  • 4 carrots
  • 2 onions
  • 3 stalk celery
  • 1 bottle good red wine, ideally Barolo
  • 2 bay leaves
  • 10 grains black pepper
  • 1 stick cinnamon
  • 1 sprig rosemary
  • 2 cloves
  • salt
  • olive oil

Directions

  1. The day before you want to have your dice all the vegetable and place them along with the meat and the spices (bay, pepper grains, cloves, cinnamon and rosemary) in a bowl. Cover everything with the wine and put in the fridge to rest for 12-20 hours.
  2. After the meat is well marinated, fish it out from the marinade and dry it using a paper towel. Don’t throw out the marinade or the wine.
  3. Warm up a couple of spoons of oil in a dutch oven and when it is hot brown the meat on all sides. When the meat is well browned, add the the vegetables from the marinade. After about 5 minutes, season the meat on all sides with salt and pepper.
  4. Warm up the wine from the marinade in the microwave so that it is not too cold and add it to the meat. The meat should be almost submerged. Cover the dutch oven and let your meat cook for about 2 and 1/2 hours or until buttery soft.
  5. When the meat is cooked fish it out and slice it. Using an immersion blender, blend the vegetables to obtain a thick gravy. If needed let the gravy reduce a couple of minutes on the stove.
  6. Pour part of the gravy on the sliced meat and serve hot with polenta or mashed potatoes with the rest of the gravy on the side.

Red cabbage quiche

Today I am going to propose a simple quiche. I had a lot of leftover cabbage and I had it for like 3 meals in a row before deciding I had to do something different with it. So I decided to transform it into a quiche.

I usually do quiche crust using butter and water, but I had seen on some websites people doing the dough with oil and white wine so I decided to give it a try.  And it turned out awesome! I could have eaten the crust alone. There is something in the wine that gives the crust a great taste.

The filling was just leftover cabbage. I wrote down my recipe, but you can use your leftover vegetables if you have some lying around.

Red cabbage quiche

Ingredients

For the crust:

    • 5 oz. flour + some
    • 1/4 cup oil
    • pinch salt
    • 1/4 cup cold white wine

For the filling

  • 1 small red cabbage
  • 1 onion
  • 1 green apple
  • 2 bay leaves
  • 1 pinch caraway seeds
  • salt
  • 1/4 cup vinegar
  • oil
  • 2 oz. diced cheese

Directions

For the filling:

    1. Start by braising the cabbage. Clean the cabbage by discarding the outer leaves and eliminating the core. Slice it thinly and wash it. In a pot, warm up a bit of oil and add in the sliced apple and onion. Let them cook until soft.
    2. Add the cabbage, the bay leaves, the caraway seeds, salt and about 1/2 cup of water. Cover the pot and let the cabbage wilt down for about 10 minutes. When the cabbage has softened up stir it well and add the vinegar. Let the cabbage braise for another 20 minutes or until completely cooked, stirring frequently and adding more water if needed.
    3. When cooked throughout, check seasoning and add salt or vinegar and let the cabbage cool down.

For the crust:

  1. Quickly mix the ingredients adding the wine slowly. You should obtain a soft pliable dough. If needed add a bit more flour or a bit more wine.
  2. Once the dough is well mixed, wrap it in plastic and pot it to rest in the fridge for half hour.
  3. Roll out the dough in a disk, put it in a cake pan and cover with the cooled down cabbage. Add the diced cheese on top and cook in a 380F oven for about 45 minutes.
  4. You can enjoy the quiche both hot or cold.

Braised red cabbage soup with pineapple and turnip, and a blood orange chipotle

So tonight I participated in the awesome MMD on-line cook-off by Mary Makes Dinner. I competed with Mary and Amy of What Jew Wanna Eat to create a recipe using 3 surprise ingredients. We got the ingredients by mail and opened them up for the challenge and then we got 40 minutes to cook.

The ingredients were: canned pineapple, fennel seeds and dried chipotle peppers. So I thought and I though (actually I only thought and not even that much or that well because 40 minutes go really fast!) and I decided to use red cabbage. I thought it would go well with the sweetness of the pineapple and I played the rest by hear.

I started by rendering the fat of some diced bacon and then I added sliced red cabbage, turnip for bitterness, pineapple for sweetness and the fennel seed for some . Then I cooked the split chipotles with some blood orange juice to get some acidity and smokiness.

Of course, time ran out fast and I ended up with a pretty mono-color purple dish. It was tasty, but not particularly pretty. 5 minutes too late it hit me: blend it into a soup and add croutons to it! And so version 2 of the dish was born.

Red cabbage soup with pinapple and turnips

Now for the video of the competition and to vote my recipe and give me chance of winning a cool book and a gift card you can go here.

And for the recipe, read on!

Braised red cabbage (soup) with pineapple, turnip and blood orange chipotle reduction

Ingredients

  • 2 oz. bacon
  • 1/2 red cabbage
  • 1 can pineapple
  • 4 turnips
  • 1 tbsp fennel seed
  • 2 dried chipotles
  • 2 blood orange
  • 1 slice bread
  • salt

Directions

  1. Dice the bacon and put it in a pot to get the fat to render. Add the fennel seed to the pot and let it toast for a few seconds.
  2. Slice the cabbage, dice the pineapple and the peeled turnips and add everything to the pot with the bacon and the fennel. Add the pineapple juice and the salt and cover the pot. Let cook for about 30 minutes, mixing and adding seasoning or water as needed.
  3. In a separate pot cook the orange juice with the chipotle peppers slit in two.
  4. For the simple version of the dish, serve the cabbage warm, dressed with the chipotle orange reduction.
  5. For the soup version, blend the braised cabbage and serve in a bowl topping it with diced bread that you soaked in the reduction and a couple of pineapples dices.

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