I'm too lazy to sign up for yet another forum.
So today I'm in quite the cooking mood. I have a smoked turkey carcass in the bowl making some stock. I've roasted some chestnuts for tonight's dinner (roast pork with marsala and chestnuts) and whipped up a batch of anzac cookies and now I'm thinking about making some mulligatawny soup.
Whats your favorite meal and what the recipe?
This one has a very high rotation in my house.
2 table spoons extra-virgin olive oil
2 pounds of veal stew meat(I still don't know what a pound is, just put what I thought was good!)
3 table spoons unsalted butter
3/4 pound of yellow flesh spuds (again by eye) 1/2 inch pieces
2 carrots cut into 1/2 inch pieces
1 large white onion roughly chopped
1 medium zucchini quartered and into 1/2 inch pieces
1 celery stalk roughly chopped
2 teaspoons of fresh rosemary
1 teaspoon whole peppercorns chopped rough (loosen up grinder, then by eye)
1/4 teaspoon sea salt
2 1/2 cups of veggie stock
1 tablespoon plain flour
Heat oil in large pot (cast iron if you have it, if not, any will do) add half of meat and cook turning and browning all over about 7 minutes. Transfer veal to plate, repeat with rest of meat. Pour oil off.
Melt butter in pot add spuds, carrots, onion, zucchini, 1 teaspoon of rosemary, peppercorns and salt. Cook. Stirring occasionally for 5 minutes.
Add veal and any juices back to pot. Add stock bring to a simmer, cover, until meat is tender. About an hour.
Using a slotted spoon remove veggies and meat into a bowl. Mix flour with some cold water and slowly add hot stock to cup/ second bowl then add to pot. Cook, whisking constantly, bring to a low boil until reduced to about 2 cups, whisking occasionally, about 15 minutes. Return meat and veggies, stir in remaining rosemary. Heat to warm through.
Enjoy. It's about a 2 hour dish.
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