Archive for Fall Mains

Phyllis’ Cabbage Rolls

Makes a roasting pan full! And would be great as part of a casual potluck or a buffet!

Cabbage Rolls hold a very special place in my heart. I am not sure where Mom got her recipe, probably from someone in her family. I have adapted her original recipe with a couple of my own ideas and with some ingredients  from my dear, long time friend, Mary’s recipe. They are made with love! Don’t worry about leftovers if you have any, just divide up into freezer containers and freeze. They will come in handy one night when you don’t feel up to cooking!  Here’s a link for you to read about the meaning of cabbage rolls for me.

Serves 8 – 10 People as a Main Course

DSC_6838 nx2For the Cabbage Rolls:

1 ½ lbs. lean ground beef
¾ ground pork
2 large heads of cabbage
1 large cooking onion, chopped
1 cup rice, cooked. (you can use brown rice, I always do, Mom did)
1 green bell pepper, diced
2 tsp. soy sauce
2 tsp. Worcestershire Sauce
½ – 1 tsp, salt & fresh ground pepper
1 tsp. dried basil, crumbled
1 large clove garlic, minced
2 Tbsp. parsley, minced
1 large jar sauerkraut (Kuhne is a good brand), drained, or freshly made from a deli. Here in Vancouver, fresh sauerkraut is available from Oyama & JNZ Deli.
3 10 oz. tins low salt tomato soup

Make the Cabbage Rolls:

Bring a very large pot of water to a good simmer. Core the cabbages & place into the simmering water. Simmer for about ½ hour or until the leaves are soft enough to remove from the heads without breaking or tearing. Remove from the water & drain. Separate each leaf & place in a colander to continue draining until ready to use. (You can do this step the day before; bring the cabbage leaves up to room temperature before continuing).

Combine ground meats, chopped onion, diced green pepper, cooked rice, soy sauce, Worcestershire sauce, salt, pepper, basil & garlic with enough tomato soup to moisten well, without being sloppy.

Grease a large roasting pan that has a lid or if you don’t have a lid, then use 2 layers of tin foil. Preheat oven to 325 F.

Place a cabbage leaf on a work surface; put a few tablespoons of the meat filling at the bottom of the cabbage leaf. If the core is too thick at the bottom just cut out that piece. Begin rolling up the cabbage by folding over once, then folding in the sides & then continue rolling up the cabbage roll. Place in greased roasting pan seam side down. Continue filling & rolling up the cabbage leaves until you have a layer in the bottom of the roasting pan. Sprinkle with salt, pepper & approximately 1 cup of tomato soup & 1/2 to 3/4 of a cup of sauerkraut. This doesn’t need to be exact. Continue  filling, rolling & layering the cabbage until meat mixture is used up, sprinkling each layer with salt, pepper, then spreading with the tomato soup & a scattering of sauerkraut. Topping the final layer with a sprinkle of salt and  pepper, the tomato soup and sauerkraut.   For the step below, hold back some of the soup.

Note:  A trick my Mom always did was to put a layer of the leftover cabbage leaves over the finished cabbage rolls to prevent burning. Pour on 2 or 3 tins of water. This will help make the sauce.

Place cabbage rolls in the preheated oven, covered, bake for 1 ½ hours, then reduce the heat to 300 F & continue to bake for another 1 1/2 hours.

If you would like to buy fresh sauerkraut from a deli, click here for My Source List.

Phyllis Signature

 

Zucchini “Lasagne” With Tomato Sauce

Even though the ideal, or at least my ideal, is to barbecue all summer, I suppose it’s OK to have other options!  There’s no pasta in this “lasagne.” It’s really good!  Of course this is best made with in season zucchini, especially if you can find the Italian ridged ones! The lasagne could be served with pesto risotto alongside, or in the Italian manner, make the first course risotto followed by the “Lasagne”. Or why not even a small first course of tagliatelle with pesto just in case you’re missing the noodles!  Or to make it really simple, just a loaf of good country bread would do the trick!

Makes 6 Servings

DSC_1371.jpg nx21 Tbsp. EVOO
1 medium onion, chopped
1 clove garlic, minced
2 tsp. dried basil, crumbled or 1 ½ Tbsp. fresh basil, chopped
1 tsp. dried oregano, crumbled
1 tsp. fennel seeds
½ lb. lean ground beef
½ cup dry white wine
1 28 oz. tin Italian plum tomatoes, chopped, juices reserved
1 Tbsp. tomato paste
Salt & freshly ground pepper to taste

6 large zucchini, each sliced lengthwise into 5 slices
8 Tbsp. freshly grated Parmigiano Reggiano cheese

I have, on occasion, mixed in ½ an Italian sausage when sautéing the beef, a nice addition, but not necessary.

For the Sauce: I have found that it works really well to double the sauce, as you will most likely need a bit more than the recipe makes. Good news is, leftover sauce for another meal, perhaps pasta or…

Heat the oil in a heavy medium saucepan over medium heat. Add the onion & sauté until tender, adding a bit of water if the onion sticks, about 3 – 5 minutes. Add the garlic, basil, oregano and fennel and sauté 1 minute. If using fresh herbs, add them to the sauce 5 minutes before the sauce is finished cooking. Add ground beef & Italian sausage if using, cook until brown, crumbling with a fork until no longer pink. Add wine and bring to a boil. Add tomatoes and their juices and the tomato paste. Simmer until sauce is reduced to 3 cups, stirring occasionally, about 1 ½ hours. Season with salt & pepper to taste.

Bring a large pot of water to a boil and add 1 Tbsp. salt. Add the zucchini & cook just until tender, about 2 minutes. Remove zucchini to a colander & drain. Rinse under cold water. Transfer zucchini to paper towels & drain well.

To Assemble the Lasagne:

Preheat oven to 350 F.

Spread 1 cup of sauce in the bottom of a  9×13” glass baking pan that has been oiled or sprayed with cooking spray. Place half the zucchini slices in the bottom of the pan, overlapping slightly. Sprinkle with 2 Tbsp. cheese; season with salt & pepper. Repeat layering, using 1 cup of sauce, remaining zucchini slices and 2 Tbsp. cheese. Top with the remaining 1 cup of sauce. Sprinkle with remaining cheese and place in the oven. Bake until top bubbles & is golden brown, about 30 minutes.

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Coq au Vin – Chicken Braised in Red Wine

My husband invited friends over for Sunday lunch. He suggested we make Coq au Vin and because we haven’t made this “French bistro favourite” for quite some time, I agreed! It’s definitely coming back into our repertoire! Over the years, the recipe from “Joy of Cooking”  has evolved. I figured adding some demi-glace to enrich the sauce sure couldn’t hurt either. Our lunch guests loved it! We started with an orange, red onion and fennel salad using Domencia Marchetti’s excellent dressing recipe. I used a combination of cara cara, navel and blood oranges. Slices of avocado would also be delicious addition. A crispy baguette is all you need to wipe up all those scrumptious, dark, winey juices!

Makes 4 – 6 Servings

DSC_2237 nx23 ½ to 4 lb. roasting chicken, cut into 10 pieces (4 pieces of breast, drumsticks, thighs & wings)
1 ½ Tbsp. each butter and EVOO
¼ lbs. salt pork, cut into 1/8” dice
¾ cup chopped onions
1 ½ cups small Cipolline (or other small onions), peeled
1 medium or large carrot, sliced
3 minced shallots
1 clove garlic, finely chopped
3-4 Tbsp. flour
2 Tbsp. minced parsley
1 Tbsp. fresh chervil or marjoram, minced
½ bay leaf
1 tsp. minced fresh thyme
½ to 1 tsp. salt
1/8 tsp. freshly ground black pepper
1 – 2 Tbsp. brandy
2 cups dry red wine (decent enough to drink)
2 Tbsp. veal demi-glace (I make my own veal stock but you can buy demi-glace)
½ lb. sliced Crimini mushrooms

We have found that removing the chicken from its vacuum packaging, setting it on a rack & placing it in the fridge overnight makes a real difference to the texture of the chicken. The next day cut the chicken into 10 pieces, saving the back for making chicken stock.  This drying technique works well for roast chicken as well.

To peel the Cipolline onions bring a pot of water to the boil. Add the onions & boil for 1 minute, drain in a colander, rinse in cold water & allow them to cool enough to handle. Leaving the stem end intact, peel off the outer skin with a sharp paring knife & set aside.

Preheat the oven to 325 F.

Dice up the “cold” salt port (it’s easier to cut that way), place in a small dish & set aside. Chop up the onions, carrots, shallots & garlic. Set aside.

Season the chicken pieces with salt & pepper. Place a large saute pan over medium heat. Add the butter & EVOO. When hot add the chicken parts, without crowding (you may need to do this in two batches), brown on both sides. Remove from the pan to a large platter & set aside.

Add the finely chopped salt pork to the pan, sautéing until it starts to take on a bit of colour. Add the cipolline & saute for a couple of minutes; add the chopped onions, carrots & shallots, saute until softened; add the chopped garlic, continuing to saute for a minute or so. Add the herbs & bay leaf, stirring to combine; add the flour, stirring & cooking for 2 minutes. Add the brandy, wine & demi-glace; bring to the boil. Return the chicken thighs & drumsticks to the pot, cover with a lid & place in the preheated oven for 10 minutes. Remove the lid & add the chicken breast & wings, cover & allow to cook for approximately 30 minutes.

In the meantime, saute the mushrooms in a bit of EVOO, seasoning with salt & pepper. Set aside.

The chicken will take approximately 50 – 60 minutes. 10 minutes before its done, stir in the mushrooms, replace the cover to finish cooking.

When done, remove the pan from the oven, remove the chicken parts to a large serving platter & place in a warming (low) oven. Let the sauce stand in the pan for 10 minutes, skim the fat. Bring to a boil. Reduce the heat to low. If the sauce is not thickened to your liking, mix together 1 Tbsp. potato starch & 1 Tbsp. cold water, stir in a little at a time, until you reach the desired consistency. Cook for a couple of minutes. Remove the chicken from the warming oven, pour the sauce over top & serve immediately.

Phyllis Signature

Braised Lamb Shanks With Dried Cherry Sauce

We love  lamb shanks! They are so almost falling off the bone scrumptious. Of course, if you can source local lamb, even better, the flavour is so delicate. We have found them to be smaller, so we adjust the cooking time slightly. Roasted veggies would be a nice accompaniment for the lamb but I have also made spaetzle to serve with them. The sauce is really delicious but don’t be put off by the large amount of garlic, it totally mellows out.

Makes 4 Servings

1 Tbsp. EVOO & vegetable oil
4 lamb shanks (about 1 lb. each) = 4 lbs. lamb shanks
2 carrots, sliced
1 medium onion, sliced
14 garlic cloves, peeled (yes, it is 14)
2 Tbsp. tomato paste
3 cups beef stock** or tinned low salt/no salt broth
3 cups chicken stock** or tinned low salt/no salt broth
1 cup dry white wine
8 large fresh thyme sprigs or 1 Tbsp. dried thyme
6 fresh Italian (flat-leaf) parsley sprigs
6 whole black peppercorns
2 bay leaves
1 tsp. salt & freshly ground black pepper to taste

To Finish the Sauce:

1 cup cranberry juice (sugarless would be just fine)
½ cup dried cherries**

Preheat the oven to 325 F.

Heat half the oil in a large, heavy, Dutch oven, with an oven proof lid, over medium-high heat. Season the lamb with salt & pepper; brown the lamb in the Dutch oven until browned on all sides. Transfer to a plate. Heat the remaining oil in the pan; add the carrots, onion & garlic; sauté 5 minutes; add tomato paste & stir 1 minute. Add both stocks, wine, thyme, parsley, peppercorns & bay leaves; bring to a simmer; cover with lid place in the oven & cook until lamb is very tender, about 2 hours, turning lamb over after 1 hour.

Using a slotted spoon; transfer the lamb to a platter & tent with foil to keep warm. Strain cooking liquid through a sieve into a large heavy saucepan; removing the bay leaves & thyme sprigs. Puree 1 cup of the veggies strained from the cooking liquid, in a food processor or a food mill. Add puree to the cooking liquid; discard the remaining solids; add the cranberry juice & cherries to the cooking liquid & boil until sauce is slightly thickened, about 10 minutes or so; season to taste with salt & pepper; return the lamb shanks to the pot; simmer until heated through, about 5 minutes.

NB: The lamb can be made 1 day ahead. Cover & place in the fridge. Before serving, reheat over medium-low heat, stirring often.

If you would like to make homemade stock, click Making Stock.

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Asian Beef Shortribs

My parents often cooked shortribs because they were one of the least expensive meats you could get from the butcher and we liked them a lot!  Those days are gone! It’s the same with oxtails. But they are so delicious that every once in a while we like to cook some for a treat. Chinese five-spice, makes these different and special. Serve with stir-fried veggies (omit the carrots from the recipe) and steamed rice.

DSC_6007 nx2Makes 8 Servings

6 lbs. beef shortribs, divided into single rib sections
2 onions, chopped, ¼” dice
¾ cup brown sugar
2/3 cup soy sauce
½ cup dry sherry
Hot chili paste such as Sambal Oelek, or to taste
1 Tbsp. Chinese five-spice powder**
1 Tbsp. minced gingerroot
4 cloves garlic, minced
(Optional) 6-8 carrots, peeled
3 green onions, sliced on the diagonal (for garnish)
1/3 cup cornstarch
1/3 cup water
Salt & pepper to taste

Place the ribs in a large pot & cover with water; bring to a boil; reduce heat, cover & simmer for 1 hour to render the fat. Remove the ribs to a platter & allow the broth to cool for 15 minutes. Line a sieve with rinsed cheesecloth & strain the broth. (You can do this the day before, cover & chill the shortribs & broth until ready to continue making the recipe). Skim the fat from the broth & measure out 3 cups; return to the pot along with the onions, sugar, soy sauce, dry sherry, five-spice powder, ginger, garlic & hot chili paste; stir to combine ingredients. Return the ribs to the pot. Bring the ribs to a boil, reduce heat, cover & simmer for approximately 40 minutes or until ribs are very tender.

If using the carrots, cut them diagonally into 1/8″ thick slices. When the ribs are tender add to the pot; cover & cook until they are tender-crisp.

Remove the ribs from the cooking liquid & set aside in a warm oven. Strain the liquid through a sieve & add water to make 4 cups (or use leftover broth from the first simmering of the ribs, if necessary to make 4 cups. Return the 4 cups of cooking liquid to the pot; stir together the cornstarch & 1/3 cup of water to make a slurry; whisk into the cooking liquid & cook, whisking, for 2 – 3 minutes or until glossy & thickened.  Season with salt & pepper to taste.

Return the ribs & carrots (if using) to the pot; discard any loose bones; stir gently to coat with the sauce. Remove the ribs to a warm serving platter & pour the sauce over the top; garnish with the green onions.

If you would like to make Chinese five-spice, click Chinese Five-spice.

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Chicken Or Turkey Salad With Pears

The first time I made this salad was for the chairman of the organization I worked for. Later in the day he made a point of taking me aside and thanking me for “the best salad I have ever had”. Well, that’s definitely one big pat on the back! By the way, we love it too! The Honey Tarragon Vinaigrette simply makes the salad. This is something you can make with either freshly cooked or leftover chicken or turkey.

Makes 6 Servings

8 cups assorted greens (I really like the greens at Farmer’s Markets, they are so very, very fresh & keep well)
2 cups julienned cooked chicken or turkey
½ red onion, very thinly sliced
2 firm ripe pears (Bosc, Anjou or red skinned pears such as Red Sensation, would look great)
3 oz. blue cheese
DSC_2463.jpg nx21/3 cup walnut pieces or halves, toasted**
Herbed croutons (recipe below)
Fresh dill sprigs

Honey Tarragon Vinaigrette

3 Tbsp. white wine vinegar
1 clove garlic, minced
2 Tbsp. minced shallot
2 Tbsp. honey
1 Tbsp. Dijon mustard
1 ½ tsp. dried tarragon or 1 Tbsp. chopped fresh tarragon
¼ – ½ tsp. salt (to taste)
1/3 cup combined walnut oil & EVOO

Make the dressing:

In a blender combine all ingredients except the oils. Slowly drizzle in the combined oils, with the blender running, until the dressing is thickened. You can do the dressing the same way, using a bowl & whisk. (Place the dressing into a jar and store in the fridge until needed, shake dressing to combine before dressing the salad).

Herbed Croutons

1 cup cubed day-old white of whole wheat bread
2 Tbsp. EVOO
½ tsp. each dried thyme, tarragon & salt to taste

Preheat the oven to 350 F.

Place the bread cubes on a rimmed baking sheet; toss with the EVO, herbs & salt. Place in the oven for 10 – 15 minutes, stirring occasionally until crispy but not too hard. Set aside until ready to make the salad.

Assemble the salad:

You can place all the ingredients in a large salad bowl, but I have to say it is much prettier to assemble the salads on 6 individual plates.
Place the greens onto the plates; arrange the turkey or chicken on top of the greens. Cut the pears in half & remove the cores. Slice the pears & place them around the chicken, tucking into the greens here & there. Crumble the cheese onto the salads; top with some of the walnuts & croutons; garnish with thin slices of red onion & a sprig of fresh dill. Drizzle with the dressing and serve immediately.

To see how to toast nuts, click Toasting Nuts.

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Red Wine Braised Oxtails

Oxtails have to be one of my favourite things! They are so tender, unctuous and just plain lip-smacking good! This is a recipe I have made for years with a tweak here, and a tweak there along the way. Years ago oxtails were very inexpensive…not any more…I guess they have been “discovered”…never mind the stories that there is only one tail per animal and that is why the prices have gone up! Great with a baguette or mashed potatoes or even some tubular shape of pasta (what I do with the leftovers). Can be made the day before & reheated over medium-low heat until hot or in a medium-low oven.

DSC_9690 nx2For the Oxtails:

4 lbs. oxtails cut into 2” pieces (have your butcher do this for you)
A combination of EVOO & canola oil for browning the meat (approx. 2 Tbsp. each)
4 medium carrots, peeled & cut into 1” pieces
1 rutabaga peeled & cut into 1 ½” pieces (or you can substitute the same amount of white turnip)
2 cooking onions cut into ¼” dice
4 stalks celery, trimmed & cut into 1” pieces
1/3rd – ½ cup dried Porcini mushrooms
3 cups beef stock**
1 cup dry red wine
2 Tbsp. tomato paste
2 bay leaves
1 Tbsp. fresh thyme (or 1 tsp. dried thyme)
Salt & freshly ground black pepper
¼ cup chopped Italian parsley

To thicken the sauce: 3 Tbsp. beef stock & 1 Tbsp. potato starch.

Make the Oxtails:

Place the dried Porcini in a small bowl & add ½ or so of warm water; allow them to soak until soft, approximately 20 minutes. Squeeze them dry, roughly chop & set aside.

Preheat the oven to 325 F.

Blot the oxtails dry with paper towels & season with salt & pepper. In a large saute pan on top of the stove, heat the oils over medium heat; when hot place the oxtails in the pan & brown them well on all sides. Remove them, as they are browned, to a large plate. If there is more than 2 Tbsp. oil left in the pan remove the excess. Add all the chopped veggies & saute them for about 8 minutes, or until the onions are softened. Add the dried Porcini & stir for a minute; add the wine, beef stock, tomato paste, bay leaves, thyme & parsley; season with ½ to 1 tsp. salt & ¼ tsp. pepper. Bring this mixture to a boil; return the oxtails to the pan, cover & place in the oven to braise for 2 ½ – 3 hrs. I always think longer is better.

Remove the oxtails from the oven. Make a “slurry” with the beef stock & potato starch, stirring in half at a time until you reach the thickness you like; season with additional salt & pepper to taste & serve.

If you would like to make you own beef stock, click here.

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Beer Braised Beef Stew

When fall and winter is upon us, there is nothing like a comforting, tummy warming stew. This is one of my all-time favourites. You can make it as spicy as you like and if you like to put potatoes in your stews,(I much prefer serving stew with mashed potatoes) you can change out the turnips for 4 or 5 small red potatoes cut in half. Once you know the technique for making stew (or braising) it is really simple and it perks away nicely while you read a book!

Makes approximately 4 servings

dsc_2664-jpg-nx21 garlic clove, minced
2 Tbsp + 1 ½ tsp. brown sugar
1 tsp. ground cumin
½ tsp. salt
¼ tsp. freshly ground black pepper
1/8 tsp. ground cinnamon
2 Tbsp. EVOO (approximately)
2 ½ lbs. beef stew meat, cut into 1 ½” chunks, preferably chuck
1 large onion, cut into wedges
½ green pepper, cut into chunks
1 bottle dark beer or stout (half for the stew & half for the cook)
1 ½ Tbsp. tomato paste
¼ to ½ tsp. dried chili flakes
1 – 2 cups beef stock or tinned low-salt broth**
3 medium sized carrots, thickly sliced on the diagonal
½ a small turnip, cut 1” cubes, about 2 cups

In a small bowl combine the garlic, 1 ½ tsp. brown sugar, the cumin, salt, pepper & cinnamon. Mix together. Pat the meat dry of excess moisture & rub all over with the spice mixture. Put the meat cubes on a large platter, cover & leave for about 1 hour at room temperature.

Preheat the oven to 325 degrees.

Heat a heavy, deep skillet or dutch oven & add the EVOO. Place some of the beef cubes into the pan and brown them on all sides. Don’t crowd the meat or it will not brown properly, so perhaps ½” between the cubes. Continue browning the remaining beef cubes in the same manner, removing them to a platter as they are browned & adding more EVOO if necessary. When you have finished browning the meat, turn down the heat under the pan. Add the onion wedges & green pepper & sauté until the onions are wilted a bit, approx. 5 minutes, stir in the chili flakes & cook for 1 minute.

Meanwhile, stir together the beer, tomato paste & remaining 2 Tbsp. brown sugar. Return the beef to the pan & add the beer mixture. Add 1 cup of beef stock/broth to the pan, stir everything together & place in the oven for 1 ½ hrs. Add the vegetables & more stock if you think there should be more (½ cup to 1 cup) as you want the vegetables to have some liquid to braise in. Continue braising the stew for approximately 30-40 minutes, or until the vegetables are tender. Carefully remove the pan from the oven & place on a stove top burner on medium low heat. Stir together approximately 1 Tbsp. potato starch & 2 Tbsp. beef stock; adding half to the stew and cook until thickened. If you would like it a bit thicker, add a bit more of the mixture and cook until the stew is nice & shiny (just a couple of minutes should do the trick).

All you need now is a baguette!

If you would like to make stock, click Making Stock.

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German Style Meatballs with Ginger/Spice Sauce

Meatballs are hard not to like! They’re quick and easy and you can have a meal on the table in no time, and child friendly too! I think these are especially good with mashed potatoes, Colcannon (a mashed potato/cabbage combo.) or buttered noodles and a green veg.

Makes 4 Servings

DSC_2323 nx2For the Meatballs:

1 large egg
¼ cup dry breadcrumbs
¾ tsp. salt
½ tsp. freshly ground black pepper
1 lb. lean ground beef
1 Tbsp. or more for browning the meatballs
2 carrots, chopped ½” pieces
1 medium onion, chopped
1 ¾ cups beef stock or homemade beef broth
3 Tbsp. apple cider vinegar
1 Tbsp. packed brown sugar
¼ tsp. each ground allspice & ground cloves
1/3 cup crushed gingersnaps
1 Tbsp. chopped fresh parsley

Make the Meatballs:

In a large bowl beat the egg until well blended; add the breadcrumbs, salt & pepper. Gently mix in the ground beef. Using wet hands shape the mixture into 1 ½” balls; placing on a plate as you roll them. Heat up a large, non-stick or cast iron frying pan on medium heat & add the oil. When the oil is hot but not smoking, add the meatballs & brown on all sides. Remove to a clean plate. If there is more than 1 Tbsp. fat remaining in the pan, remove the excess. Add the carrots & onions & saute until softened, about 5 minutes or so. Add the allspice & cloves, stirring for 30 seconds or so; then add the stock, vinegar & brown sugar; stir to combine. Return the meatballs to the pan, bring everything to a boil; cover & reduce heat to a simmer & simmer 20 to 30 minutes or until the carrots and the meatballs are cooked through. Add the gingersnap crumbs; simmer stirring for 5 minutes or until thickened. Adjust the seasoning with salt if needed. Serve sprinkled with the parsley.

If you wish to make the mashed potatoes and cabbage, click on Colcannon.

Click on How to Make Stock for recipes to make your own stock.

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Chicken Stew With Rosemary Dumplings

I love making stews in the fall and winter months and on cool spring days too; comfort food being what I really want. My preference is to use fresh rosemary for both the stew and dumplings for a much fresher flavour. Some broccolini would be a nice touch to accompany the chicken or steamed, but not overcooked, buttered cabbage, kale or Brussels sprouts, or in for the spring, there’s nothing like asparagus!

Makes 4 – 6 Servings

For The Stew:

_DSC0197.jpg nx21 tsp. salt
½ tsp. freshly ground black pepper
1 whole chicken (3 lbs.) cut into pieces
1 Tbsp. canola oil or more
1 tsp. EVOO or more (or you can use a combination of EVOO & butter)
4 large carrots, peeled, cut into 1” thick pieces
2 stalks celery, cut into ½” pieces
1 onion, thinly sliced
1 tsp. dried rosemary, crumbled or 1 Tbsp. fresh rosemary, chopped
1 bay leaf
1 ½ cups chicken stock** or tinned low-salt chicken broth
½ cup dry white wine
1 cup small frozen peas
¼ cup whipping cream
1 ½ tsp. potato starch to thicken if required

Garnish: 2 Tbsp. chopped Italian (flat-leaf) parsley

Rosemary Dumplings:

1 cup unbleached flour
2 tsp. baking powder
½ tsp. dried rosemary, crumbled, or 1 ½ tsp. fresh rosemary, chopped
½ tsp. salt
½ cup milk
1 egg, lightly beaten

While the stew is baking, in a medium bowl, sift together flour, baking powder, rosemary & salt. In a measuring cup combine the milk & egg. When the chicken is cooked, put aside  & keep warm;  add the milk & egg to the flour mixture, stir with a fork to make a lumpy dough (do not over-mix, lumps are fine). Drop dumpling mixture over sauce in pan. Cover & cook over medium heat for 12 – 15 minutes or until a tester inserted into the centre of a dumpling comes out clean.

Make The Stew:

Heat a large sauté pan over medium heat. Add the oil & EVOO & heat until hot but not smoking. Pat the chicken pieces dry & season with salt & pepper. Place the chicken in the pan, skin side down leaving space between each piece so they will brown properly, & saute until golden brown, turn & brown the other side, adding more oil if needed. You may need to do the browning in 2 stages. As the chicken pieces are browned, remove them to a large plate.

Preheat the oven to 325 F.

Turn the heat down to medium-low & add the onions, sauté for a couple of minutes, then add the carrots & celery, continuing to sauté for 3 or 4 minutes. Add the bay leaf, rosemary, wine & chicken stock. Stir to combine. Return the thighs & drumsticks to the pan; cover with a lid & place in the preheated oven for 10 – 15 minutes depending on the size of the chicken pieces. Add the breast pieces, skin down & wings, cover & continue to bake for 15 – 20 minutes, or until juices run clear; turning the chicken pieces over after 10 minutes. Remove the chicken to a large plate & keep warm in a warming oven or turn the oven down to 180 F.

Place the pan containing the sauce & veggies over medium heat on top of the stove; add the cream & bring to a boil, turn the heat down to medium-low.

Mix the dumpling dough together & place 8 – 10 spoonfuls, equally spaced on top of the sauce; cover & cook for 12 – 15 minutes. When they are done remove to a large plate & keep warm.

Now add the peas to the sauce; cover & cook for 2 or 3 minutes. Remove the lid; if the sauce needs a bit of thickening, combine the potato starch with 1 Tbsp. white wine & stir that into the sauce.

Remove the chicken from the warming oven, place into a large serving platter, top with the veggie sauce, then the dumplings. Or you can plate up the stew on individual plates if you prefer. Top with chopped parsley & serve.

If you would like to make stock, please click Making Stock.

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