So, you’ve survived the holidays, entertained to your heart’s delight, or were lucky enough to enjoy other’s hospitality and extravagant meals. In either case, you’re ready for some simpler (cheaper and less rich) food. Late winter is a great time to experiment with simple, hearty fare. This type of cooking is often called “peasant food,” but don’t be put off by the title. Think of it as “simple, easy to cook, inexpensive and deeply satisfying.” We’ll look at three different recipes that can warm your heart through the cold months, while giving both your wallet and your stomach a respite from the holidays.
Basic Irish Stew (Serves 6)
Our first dish is a traditional Irish Stew. Stews are best when cooked slowly for a long time, or even better when reheated. Most Irish Stews are lamb-based (sheep are easier to raise in Ireland than cattle) but we’ve picked a beef stew for this recipe, because beef is usually more affordable in the United States.
The heart of any stew is the stock and the best stock is homemade. If you don’t have homemade stock, choose a high quality pre-made stock. The best pre-made stock I have found is by the celebrity chef Wolfgang Puck. His stocks can be purchased at many chain supermarkets such as Safeway, Raley’s, Whole Foods, Food Emporium, Jewel, and Alberston’s.
Ingredients:
2 pounds of boneless beef sirloin, cut in 1-inch cubes
5 onions, chopped
4 cloves garlic, minced
2 cups beef stock
2 cups dark stout or porter (usually Guinness)
5 carrots, thickly sliced
1 turnip, peeled and cut into 1-inch cubes
4 parsnips, peeled and thickly sliced
Flour, about 4 cups
¼ cup oil
¼ teaspoon cumin
¼ teaspoon hot dry mustard
Salt, pepper
9 medium boiling potatoes, peeled and cubed
1 cup half-and-half
½ stick butter
Season the meat with salt and pepper and dust with the flour.
Melt the butter and oil in a large skillet over medium heat. Cook the meat on all sides until brown (about 7 minutes). You will have to cook the meat in batches.
After all the meat has been cooked and removed from the skillet, cook the onions and garlic in the drippings for 5 minutes until soft.
Scrape the cooked onions and drippings into a large stockpot, big enough to hold the meat and vegetables. Add the meat and add equal amounts of the stock and Guinness to cover the meat. Bring to a boil, then reduce the heat and simmer for one hour. Then add the carrots, turnips and parsnips and cook for an additional 30 minutes until the meat and vegetables are tender and the stew is thickened. Add the cumin and dry mustard, stirring well. If the stew is too thin, you can thicken it by mixing 2 tablespoons of flour with ½ cup of water until smooth and adding it to the stew. Cook for an additional 5-10 minutes until the stew thickens up.
While the meat is cooking, boil the potatoes in a pot for 15 minutes until tender. Drain the water and mash the potatoes with the half and half and the butter. Add salt and pepper to taste.
To serve, place a scoop of potatoes in a bowl and ladle the stew over it.
Italian Mixed Vegetable Casserole (serves 8)
This is an easy dish to prepare on the stovetop.
Ingredients:
2 cups olive oil
1 large onion, chopped
1 cup tomatoes, peeled and chopped (fresh or canned)
2 red bell peppers, cored, seeded and sliced
2 yellow bell peppers, cored, seeded and sliced
2 medium eggplants, cut into 1-inch cubes
1 ½ pounds Yukon potatoes, peeled and cubed
Salt and pepper
Heat 1 cup of the olive oil in a large saucepan and add the onion. Cook over medium heat until the onion is clear (about 5 minutes). Add tomatoes, and dash of salt. Cook for 15 minutes.
Meanwhile, heat the second cup of olive oil in a large frying pan and cook the eggplant until golden brown. You may have to cook the eggplant in batches. Drain the cooked eggplant on paper towels.
Add the red and yellow peppers to the frying pan and cook for 5-7 minutes. Remove the peppers and add the potatoes. Season well with salt and pepper. Cook until golden brown.
Add all the ingredients to the pan with the potatoes and cook on low heat for about 10 minutes, stirring gently. Serve hot or cold.
Chicken Stroganoff (Serves 4)
This an old family recipe from Austria, with an American twist.
Ingredients:
4 boneless chicken filets, sliced into 3-inch by ½-inch strips
1 onion, chopped
2 cloves garlic, minced
½ pound mushrooms, sliced
Flour
Salt, pepper, ¼-teaspoon each of the following:
thyme, oregano, rosemary, dried mustard, parsley
16 oz sour cream
½ cup dry white wine
½ tsp Worchestershire Sauce
½ tblsp lemon juice
¼ cube butter
¼ tsp paprika
Dust the chicken in a bag with the flour and all the spices except the paprika.
Melt the butter in a skillet and brown the chicken. Set aside.
Saute the mushrooms, onion and garlic in the skillet. Add wine and lemon juice.
Cook over low heat, reducing until all the liquid is gone.
Stir in the sour cream, Worchestershire Sauce and paprika. Cook over low heat for 10 minutes. Pour over chicken.
Serve over rice or noodles.
