Health & Fitness
FOOD
Warm And Welcome
Stews are hearty one-dish meals for fall.
Annabel Cohen
Special to the Jewish News
W
hen I think of autumn, I think of stew, incorpo-
rating all my favorite ingredients into one dish.
As with soup, most stews begin with onions,
fried in fat until softened and beginning to color. This base
provides the most flavor. Meats and other proteins, since they
are the heart of all stews, are often browned in fat as well.
Some experts will tell you that without browning (and creat-
ing what's called Maillard reactions), your stew can be good,
but not as good as it could be.
The other thing about stews is that they are obviously
chunkier than soup. So chunky, in fact, that most are eaten
with a fork, not a spoon. Where liquid defines soup, it acts
only as a braising liquid with stew.
Turkey And Kale Stew
1 /4 cup olive oil
2 pounds 1-inch uncooked turkey cubes
2 cups chopped onions
1 cup sliced celery
1 cup 1/2-inch diced carrots
1 /4 cup flour
6 small gold potatoes, peeled and quartered
4 cups chicken stock or broth
1 /4 tsp. dried marjoram
1 tsp. dried sage (or 2 Tbsp. fresh chopped)
1 cup frozen peas, thawed
2 cups chopped kale
Heat oil in a large pot or Dutch oven over medium heat. Add
the turkey and brown on all sides. Remove the turkey to a
dish and set aside.
Add more oil if needed (1-2 Tbsp. should do) and add the
onions and celery and sauté until softened, about 5 minutes.
Add the carrots and sauté for 3 minutes more. Add the flour
and stir and cook for 2 minutes more. Add the chicken stock
and seasonings and bring to a boil. Cook for 5 minutes.
Add salt and pepper to taste. Add the turkey, bring to a boil,
reduce heat to simmer and cook for 30 minutes.
Just before serving, stir in the peas and kale, cover and
cook for 5 minutes more. Makes 6 servings.
Braised Short Ribs With Shiitake Mushrooms
2 Tbsp. olive oil
3 pounds beef short ribs
1 cup chopped onions
1 tsp. minced garlic
1 /2 cup chopped celery
1 /2 cup diced carrots
8 shiitake mushrooms, sliced (soaked in
warm water if dried)
2 cups tomato sauce
1 cup red wine
1 Tbsp. Worcestershire sauce
2 Tbsp. dried parsley
1 tsp. dried thyme
2 bay leaves
2 tsp. salt, or more to taste
1 tsp. crushed red pepper flakes
Fresh ground pepper to taste
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October 28 • 2010
iN
Fresh Fish Stew (a la Cioppino)
Cioppino is a seafood stew — with stuff like shimp and clams.
This version is made only with cod, added at the last moment
to a simmering, rich and savory broth that's both hearty and
light.
1 /4 cup (1/2 stick) butter
2 Tbsp. extra-virgin olive oil
2 cups chopped onions
1 /2 cup chopped celery
2 tsp. minced garlic
1 cup fresh chopped parsley
4 cups canned diced tomatoes with juice
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Heat oil in a large pot over medium-high heat. Add the ribs
and brown on all sides. Remove the ribs to a plate. Set aside.
Add the onions and garlic to the pan and saute for 3
minutes. Add the celery and carrots and sauté for 3 minutes
more. Add the ribs back to the pot and add the remaining
ingredients and bring the liquid to a boil.
Cover, reduce heat to simmer, stirring occasionally and
skimming fat from surface, until meat is tender, about 2 1h
hours. Serve hot with pasta or potatoes. Makes 4 servings.
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