comfort food

Lamb Stew with Chestnuts, Mushrooms, Cranberries and Polenta

February 18, 2018 By Caroline 5 Comments

Special enough to serve at a dinner party, yet homey and comforting for a family night in, this lamb stew with chestnuts and cranberries is a favourite dish. Served over creamy polenta, and enhanced with mushrooms, pearl onions and a little tomato, it’s a comforting dish with sophistication. To save time, and also to avoid having to wait for chestnuts to be in season, buy packaged chestnuts that have already been peeled.

Of course like pretty much all stews, this lamb dish tastes just as good when reheated the next day (maybe even better!), so you if you want to make it ahead before company comes over, it will work perfectly. To begin, trim off any large areas of fat and season the lamb with salt and pepper. Dredge with all-purpose flour.

Heat two tablespoons of olive oil over medium-high heat. Add lamb in a single layer, in two batches if needed to avoid over-crowding the pot. Sear until browned on all sides, about five minutes. Transfer lamb to a plate. Some of the flour will stick to the bottom of the pot and will turn a deep golden colour. Adjust the heat down slightly if needed to avoid burning it—you’ll want to scrape this up to enhance the flavour of the stew in a few steps when you deglaze the pot with wine.

Add a bit more olive oil and add the onions, cooking until golden, about five minutes. Add mushrooms, seasoning with some salt. The mushrooms tend to soak up the oil (as well as the bits of flour that will have stuck to the pot from searing the lamb). If the pan gets too dry add a bit more olive oil. Cook until the mushrooms are well browned, about six minutes.

Next add red wine, scraping up the browned bits from the bottom of the pot. Cook until the wine is reduced by about half, approximately five minutes.

Add reserved lamb, beef stock, chestnuts, herbs and tomatoes. Bring to a simmer, and then reduce heat to medium-low. Simmer for two hours. I have become addicted to the method of using gelatine as a way to add body to sauces and stews, once I read about the method on Serious Eats. So toward the end of the cooking time, I combine a packet of gelatine with about 1/4 cup cold water, mix to combine, and add to the pot. This gives the sauce a lovely silky quality. Once the meat is tender and cooked through, about two hours, add cranberries, and cook for two minutes more. Serve in bowls, spooned over creamy polenta.

The textures of the soft chestnuts, savoury lamb, mushrooms and creamy polenta come together to create a unique and delicious meal. The cranberries add a lovely tart pop to brighten the dish and add just a touch of sweetness that plays off of the lamb really well. This is a wonderful stew sure to become a classic favourite in your recipe collection.

Recipe adapted from Martha Stewart’s Lamb-and-Chestnut-Stew.

5 from 1 vote

Lamb Stew with Chestnuts and Cranberries

Course Main Course

Prep Time 30 minutes

Cook Time 2 hours

Total Time 2 hours 30 minutes

Servings 6

Ingredients

3 100 g packages of peeled, roasted chesnuts
2 lbs lamb stew meat, in 2" pieces
salt and pepper
1/3 cup all purpose flour
3 - 5 tbps olive oil
6 oz red pearl onions
12 oz button mushrooms
1 cup red wine
3 1/2 cups beef broth
5 plum tomatoes, from a can
1 tbps chopped fresh sage
2 tbsp chopped fresh rosemary
1/2 cup dried cranberries
1 pouch/sachet of Gelatine (approx 7 g)
1/4 cup water

Instructions

Trim the lamb of any large areas of fat, and season with salt and pepper. Dredge with flour, shaking off the excess. Heat two tablespoons of olive oil in a large Dutch oven over medium-high heat. Add lamb in a single layer, in multiple batches if needed to avoid over-crowding the pot. Sear until brown on all sides, about five minutes. Transfer to a plate and set aside.
Add additional olive oil to the pot, and add the onions, cooking until they are golden, about five minutes. Add mushrooms, season with salt to taste, and cook until well browned, about five minutes.
Add red wine, scraping up any browned bits from the bottom of the pot. Cook until the wine is reduced by about half, approximately five minutes. Add reserved lamb, beef stock, chestnuts, herbs and tomatoes. Bring the mixture to a boil. Reduce heat to medium-low and simmer for two hours. Combine gelatine with 1/4 cold water and stir to combine. Add mixture to the pot and cook until the body is silkier and slightly thicker, about 5–10 minutes. Add cranberries and cook for two minutes. Serve over a bowl of creamy polenta.

Butternut Ginger Soup with Parsnip Chips

October 3, 2017 By Caroline 5 Comments

Nothing says autumn like a crisp chill in the air, the distant smell of wood burning from someone’s chimney, and the warming comfort of a bowl of butternut squash soup. With its brilliant orange colour, warm gingery notes and earthy parsnip, this soup was made for fall. A simple recipe that comes together quickly, I make this often during the cooler months, in part by taking advantage of a time-saving tip: buying the squash pre-peeled and cut at the grocery store. Then again if you have the time, there is something really satisfying when you select a perfect, smooth and plump butternut squash like the one pictured below, and take the time to peel and and chop it yourself. This particular squash was so large, just the top half provided enough for this soup recipe. If you do cut your own, set the seeds aside and toast them with some salt at about 375° for 15–20 minutes until deep golden, they are such a tasty snack!

Once you’ve prepped all your veggies, start by gently cooking the leeks and garlic over low heat.

Next add the ginger, turning up the heat to medium high and stirring that ginger around to draw out the flavour. Add the butternut and parsnip. Sauté in the pot until a slight brown crust develops on the bottom of the pan—these brown bits add a lovely depth of flavour to your soup when you add the chicken stock and scrape them up (for a vegetarian option you can go with vegetable broth instead).

Bring to a boil and simmer gently with the stock and some water for about 20 minutes (covered). When the squash and parsnip are soft, its ready to be puréed. I like to use an immersion blender as it saves the mess of having to transfer the hot soup into a blender (and avoids having to clean all those extra dishes!)

How gorgeous does that incredible orange soup look in that red enamelware pot?!

Now you could stop here and serve the soup with some thin strips of Parmigiano-Reggiano cheese and enjoy. However, if you want to really turn this into a show-stopper, fry up some parsnip chips to use as garnish. I use a vegetable peeler to slice a parsnip into ultra thin strips, heat a small frying pan with oil and fry until golden and crisp. Toss with a bit of Malden Salt and they are divine earthy treasures that really lift the parsnip notes from the soup to elevate the dish.

The colourful soup takes on a lovely modern style with the addition of the parsnip chips. The perfect bowl to celebrate the beginning of the harvest season!

5 from 3 votes

Butternut Ginger Soup with Parsnip Chips

A rich soup with the warming heat of ginger and a hint of earthy sweetness from parsnips. With no added cream, there is no guilt in treating yourself to this autumn favourite! The parsnip chips make for great presentation and add to the flavour, but If you don't have time, it is still a great dish without them.

Course Soup

Cuisine American

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

8 cups Butternut squash, cut into 1/2" pieces (2.5 lbs)
2 tbsp Olive oil
2 cups Medium leeks, white and green parts, cut into 1/4" pieces (approx 2 leeks, 7 oz)
3 cloves Garlic, peeled and minced
2 tsp Fresh ginger, finely grated
1 cup Parsnips, peeled and cut into 1/4" pieces
1 tsp salt
1/2 tsp freshly ground pepper
4 cups chicken stock
2 cups water
1 parsnip, sliced into thin strips using a vegetable peeler
1 cup canola oil
2 oz Parmigiano Reggiano cheese, thinly sliced

Instructions

Cut and prep all of the ingredients. Heat olive oil in a large stockpot or dutch oven over medium-low heat. Add garlic and leeks and cook, covered, for about 5 minutes until the leeks have wilted and softened. Add ginger and cook for about 30 seconds, stirring well.
Increase heat to medium high and add squash, parsnip, salt and pepper. Cook, stirring frequently, until a golden crust forms on the bottom of the pot. This will help develop a rich flavour for your soup. Add the chicken stock and water, scraping up all the browned bits from the bottom of the pot.
Bring stock to a boil, cover, reduce heat and simmer for 20 minutes. Test the squash and parsnips to ensure they are soft and cooked through. Once ready, blend the vegetables and stock into a puree using an immersion blender. Do a taste check to ensure the salt levels are good, and keep on low heat while you make the parsnip chips.
In a small sauté pan, heat the canola oil on medium high. Test the oil to see if it's hot enough by placing a single piece of parsnip in the oil—if it sizzles you can add enough to loosely fill the pan as shown, two batches worked well for my 6" pan. Don't overfill or the oil temperature will get too low. Fry the chips until they are a nice golden brown, then transfer to a paper towel lined plate and sprinkle with salt to taste (Malden works nicely if you have it).
Once all the chips are ready, serve the soup into bowls, add slices of Parmigiano Reggiano and top with a bundle of parsnip chips.

Creamy Chicken Mushroom Tetrazzini

May 20, 2017 By Caroline Leave a Comment

Chicken Tetrazzini

This is one of those dishes that you really can’t go wrong with. I’ve been making variations of this since I first found the Bake Turkey Tetrazzini recipe in the Milk Calendar in 1994…yes, it’s been a regular in my rotation for over 20 years! I’ve made lots of tweaks over the years. I prefer chicken poached with celery, onion and a few spices. I keep the poaching water and use it for the pasta, too, to impart a bit more flavour.

Chicken being poached in water with celery, clove, onion and bay leaf

Chicken is gently poached with a few flavour enhancers

Drying out the meat is easily done with boneless, skinless chicken breasts. I’ve tried several methods, and I like poaching the chicken best, as it cooks gently and the end product is perfectly cooked chicken, juicy with subtle celery flavour.

Mushrooms, celery, garlic and onion sizzle in the pan

Cream sauce engulfs celery and mushrooms

The cream sauce will thicken as it works its way up to a simmer.

The texture is firmer once pasta and chicken is added to the sauce.

The combined filling comes together and the pasta soaks up the creamy sauce.

Filling lines the casserole dish

Breadcrumbs, Parmesan and butter form a coarse meal texture when combined.

Combine breadcrumb mixture in a small bowl

Deep golden breadcrumbs top the casserole as it emerges from the oven

The casserole with golden topping, fresh from the oven, smells amazing!

A crowd pleaser for adults and kids alike, this is a timeless classic to be savoured again and again.

Creamy Chicken Mushroom Tetrazzini

Crisp topping, creamy sauce, savoury mushrooms, chicken, peas and pasta that will satisfy your cravings for a warm and homey dinner.

Course Main Course

Cuisine American

Prep Time 45 minutes

Cook Time 30 minutes

Total Time 1 hour 15 minutes

Servings 6 people

Ingredients

Filling

3 stalks celery 2 stalks snapped in half, 1 stalk chopped into 1/4" pieces
1 bay leaf
1 whole clove
2 boneless, skinless chicken breasts
1/2 lb egg noodles (240 g)
3 tbsp butter
2 onions 1 quartered, 1 chopped
2 cloves garlic finely chopped
1/2 lb cremini mushrooms (225 g) chopped
3 tbsp flour
3 cups milk
1 tsp salt
1/4 tsp white pepper
1/4 tsp nutmeg
1 tbsp Maggi
4 oz cream cheese (1/2 of a 227g container)
1 cup frozen peas

Topping

1/2 cup fine breadcrumbs
1/2 cup grated Parmesan cheese
3 tbsp butter

Instructions

Filling

In a medium to large pot, bring water to a boil. Add 2 broken celery sticks, Bay leaf, clove and one small onion, quartered (you can leave the onion skin on!). Add chicken breasts and keep at a low simmer until cooked through, about 20 minutes. Remove chicken and cut into 1/2" pieces, reserve.
Remove onion pieces, celery and Bay leaf; top up the water and return to a boil. Add egg noodles. Cook according to the package instructions, leaving them a bit more to the al dente side (undercook by 1 min so the bite is just slightly chewy). Drain into a colander and reserve. Add a pat of butter and stir, to prevent the noodles sticking.
Melt 3 tbsp butter in a large skillet on medium-high heat. Add onion and cook for 3–4 minutes until softened. Add garlic, celery and mushrooms. Cook until vegetables are tender and most of liquid has evapourated.
Sprinkle with flour and cook 1–2 minutes, stirring once or twice. Add milk, salt, pepper, nutmeg and Maggi; cook gently, stirring on medium heat until small bubbles start to form.
Add cream cheese in pieces to the skillet. Cook until cream cheese has melted and incorporated into the sauce.
Add reserved chicken and frozen peas, Stir to combine.

Topping

Combine Parmesan and breadcrumbs in a small bowl. Melt butter and add; stir to combine. Set aside until ready to assemble.

Casserole

Preheat oven to 350°
Butter an 11x8" casserole dish (I prefer the slightly smaller size for deeper serving pieces and denser breadcrumbs on top, but a 9x13" dish will work, too). Add filling. Top with breadcrumb topping. Bake uncovered in a 350° oven for 30 minutes until top is browned and the saucy is bubbling deliciously. Serve.

Recipe Notes

You can make the casserole, breadcrumb topping and all, throw it in the freezer, and it hold up really well. Great to have on hand for one of those weeknights where you get home late for work and don't have the energy to make something!