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Posts Tagged ‘stew’


I suppose the most memorable recipe I’ve posted in the first year of Meatballs & Milkshakes has to be my Shaved Asparagus Salad because it won Best Spring Vegetable recipe on Food52 at this time last year. They have been nice enough to spotlight me here and I can’t say enough good things about their wonderful site.

For Christmas, the Feast of the Seven Fishes was definitely another memorable moment– I made seven fish dishes in one night! And we had delicious chocolate pudding to end the night, it doesn’t get much better.

Some of the recipes that really stick out in my mind over the year are obviously pastas. This linguine bolognese that I made for Valentine’s day was unbelievable and it still makes my mouth water.

This tagliatelle with shrimp and cabbage was a recreation from one of my favorite restaurants, and it got some press over on Serious Eats, another of my favorite blogs.

Of course, it all started with my homemade pappardelle with duck ragu. You can see that hopefully my pictures have improved a bit…the recipes were yummy even then though!

And of course, I made my first pork shoulder, slow roasting it and shredding it for tacos which were a big hit. Who knew pork could be so good!

While we’re talking meat, I can’t forget this beef stew that I made…it was by far the tastiest beef stew ever with amazingly delicious carrots. They soaked up the beef juices are were almost better than the beef itself. Almost.

And of course we can’t forget my obsession with the Flour cookbook this year. I made all sorts of cookies from it, including these yummy oatmeal raisin cookies

and chewy chocolate cookies. I’ve almost baked my way through all the Flour cookies, and they’ve all been amazing. Definitely a go-to cookbook that I recommend buying.

As far as other desserts go, there were a lot of pies but the ones I’m looking forward to again most are these: the mini strawberry rhubarb pies that were great for individual servings straight from the freezer, and the quick berry pie. Both are great for summer and I’m hoping it will be another good one!

I’m off to Italy for a week, but I’ve left a couple posts for you while I’m away….and hopefully I’ll bring back some new Italian inspiration! Bring on the broccoli rabe and orecchiette!

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After more than a week of eating healthy, this soup tasted so great with just a little ground lamb. I’ve started craving carbs, but not meat– until I started smelling this meat cooking. Because it had been a while, the soup was even more satisfying. I don’t cook a lot with all these spices, so it was nice to have an excuse to try them out. They make it a warm and hearty soup, almost a stew. It definitely inspired me to cook more Moroccan food, especially with some Israeli couscous once I’m back on carbs! If you don’t like cilantro, you could definitely substitute parsley.

Moroccan Lamb Soup

1/2 pound ground lamb

1/2 teaspoon chili flakes

1 cinnamon stick

1 teaspoon ground cumin

1 large onion, chopped

3-4 slices ginger

3 tablespoons tomato paste

1 cup French lentils

1/2 cup chopped cilantro, plus extra for garnish

1 cup cherry tomatoes

1 can chickpeas, drained well

5 cups water

1 lemon, zested and juiced

Roast the cherry tomatoes at 350 degrees for 1/2 hour with a little olive oil and salt and pepper. Meanwhile, start browning the meat in a large pot or dutch oven. Once browned, stir in the cinnamon stick, red pepper flakes, and cumin. Add the onion and ginger and stir through. Add in the tomato paste and season with salt. Add the lentils and the cilantro. Add the water and deglaze the pan by scraping up all the bits on the bottom. Cook for 20 minutes. Add the roasted tomatoes and chickpeas and simmer for another 10 minutes. Add the lemon juice and zest and season to taste. Serve with some cilantro on top if you wish.

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I don’t talk up my own food very often, but I have to say that this stew was really killer. You can call it beef stew or beef bourgignon or brasato al chianti, but it’s all very similar. The meat was just falling apart and tender with delicious carrots and flavorful gravy. I served it with some egg noodles, but I think it would also go really well with some polenta. The key is in the browning of the meat–you MUST brown the meat well. And don’t try to cut the cooking time, it will not be as succulent and fork tender. Yum. I want more of this.

The Ultimate Beef Stew

1 pound beef chuck, cubed

4 carrots, chopped in large pieces

1 onion, chopped

4 garlic cloves, whole

1 sprig rosemary

4 sprigs sage

5 tablespoons tomato paste

1/2-3/4 of a bottle chianti

1 tablespoon sugar

Dry the meat well with a paper towel and season with salt. Brown in a very hot pan with a couple tablespoons of olive oil. DON”T move them until they get a nice dark sear–they should look like a delicious steak. Brown on all sides and remove to a plate.

Add the onion, carrot, and garlic and saute until softened. Add the tomato paste, sugar, rosemary, and sage. Add the meat back in. Pour in enough wine to almost cover the meat. Simmer very low for 2 hours or until the meat is falling apart. Serve on egg noodles or polenta. Leftovers are even better!

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