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Tuesday, September 22, 2009

Comfort in Fall

Lamb Stew

Food for the Week: Rustic Lamb Stew

1 1/2 lbs lamb chunks
3 potatoes
2 carrots
1 yellow onion
6 large button mushrooms chopped
2 cups red wine (I used left over Pinot Noir)
4 cups vegetable or beef stock
handful of fresh thyme
2 bay leaves
1/4 cup chopped parsley
salt and pepper
4 tablespoons olive oil

Season the meat with plenty of salt and pepper. Brown the meat in 3 of the tablespoons of oil over medium high heat. Remove the meat. Add the rest of the oil and saute the onions. Add the mushrooms and cook a bit. Once the onions are soft, pour in the wine to deglaze the pan and let some of the liquid boil down. Add the herbs, more salt and pepper and the stock. Add in the meat and vegetables back in and bring to a simmer. Cover and turn the heat down to medium -low and simmer for an hour and a half. Add the parsley near the end and cook for about 10 more minutes. The meat will be really tender and you will have a really rich broth.

I served it over some kale sautued with garlic and a lump of fresh foccia bread. It made so much, I will be eating it the rest of the week!

A return to form

Kelly and HAns
Salmon with Yogurt Dill Sauce
Tri-Color Tomatoe Bruscetta
The new Pad

A lot has happened here at the 312 square feet including a move to a substantially larger apartment in Bushwick Brooklyn! I am not going to change the name of the blog. The same philosophy of cooking and living well on a budget pervades, especaily seeing as my rent remains pretty much unchanged! Also, a trip to Berlin, family in crises and a creepy upstairs neighbor revelation! But onward to the future and new tastes to go with the new place.

The First Dinner in the BK

Tri-Color Tomato Bruscetta
Salmon with Dill Yogurt Sauce and Salad

Plenty of wine!