Text 17470, 100 rader
Skriven 2011-11-05 21:03:40 av Dave Drum (1:261/38)
Ärende: SFGate 951
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Spring Stew w/Lamb, Peas & Favas
 Categories: Lamb/mutton, Stews, Vegetables, Wine, Potatoes
      Yield: 3 servings

      8    Baby turnips
      1 lb Young English peas
      1 lb Young to medium fava beans
      6    Young leeks
      2 tb Butter
      1 lb Lamb sirloin; in 1" cubes
      1 tb Flour
    1/2 ts Salt
      1 ts Fresh ground pepper
    1/2 c  Dry white wine
  1 1/2 c  Chicken broth
     14 sm New potatoes; unpeeled
     16 sm Young carrots; whole
      2 tb Minced fresh chives
      1 tb Minced fresh tarragon
      1 tb Minced parsley

  By Georgeanne Brennan, Chronicle contributor

  Unlike the long-simmering stews of winter, made with sturdy
  roots, this one cooks quickly as the vegetables are immature
  and still very tender.

  Trim the turnips, leaving about 1/2-inch of their greens
  attached.

  Place the turnips in a steamer rack over boiling water,
  cover, and steam until they are tender enough to be pierced
  with the tip of a knife, about 8 to 10 minutes.

  Shell the peas and set them aside. You should have about 1/2
  cup or so.

  Shell the fava beans. Unless they are very young and garden
  fresh, peel them as well; the skins can render them strong
  tasting and they will seem out of place in this delicately
  flavored dish.

  Steam the peas and favas until tender, about 6 or 7 minutes.
  Alternatively, parboil them in water to cover until tender,
  then drain. Set the favas and peas aside.

  Cut the whites and tender greens of the leeks into 2-inch
  lengths. You will have about 12 pieces. Cut enough of the
  remaining tender green tops to measure 1/4 cup. Set the
  leeks and the leek greens aside.

  Melt the butter in a large, heavy saucepan over medium heat.
  When the butter foams, add the lamb and saute, turning as
  needed and stirring often, until the meat is lightly colored
  on all sides, about 5 or 6 minutes.

  Sprinkle the flour, salt and pepper over the meat and
  continue to cook, stirring often, until the flour has turned
  quite brown, about 3 to 4 minutes.

  Increase the heat to high. Pour in the wine and, using a
  wooden spoon, scrape up any browned bits stuck to the bottom
  of the pan. Add half of the broth and continue to cook and
  stir until all the bits are scraped up and incorporated into
  the liquid.

  Add the remaining broth and the potatoes. Cover with a
  tight-fitting lid, reduce the heat to medium-low and simmer
  for 10 minutes.

  Stir in the carrots and leek greens, and layer the pieces of
  leek on top. Cover and cook until the carrots and potatoes
  are tender, 8 to 10 minutes.

  Add the turnips, peas and favas, folding them gently into
  the simmering stew. Cover and cook for 2 or 3 minutes, just
  long enough for the flavors to blend.

  If you want a thicker stew, scoop out 1 or 2 potatoes, plus
  a little broth, and puree them, then stir back into the
  stew. Taste for salt, and add more if desired. Stir in all
  but 1 teaspoon of each of the herbs. Serve the ragout
  sprinkled with the remaining herbs.

  Serves 3 or 4.

  URL: http://sfgate.com

  MM Format by Dave Drum - 30 April 2011

  Uncle Dirty Dave's Archives

MMMMM

... Some will never learn anything because they understand everything too soon.

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