Text 25675, 105 rader
Skriven 2015-04-05 05:00:22 av Dave Drum (1:261/38.0)
Ärende: Gourmet 573
===================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Navarin DCÇÖagneau (Lamb Stew w/Spring Vegetables)
 Categories: Lamb/mutton, Wine, Vegetables, Beef
      Yield: 6 servings

      6    Fresh parsley sprigs
      2    Fresh thyme sprigs
      2    Fresh rosemary sprigs
      2    Turkish bay leaves
           +=OR=+
      1    California bay leaf
      6    Whole black peppercorns
      3 lb Boneless lamb shoulder;
           - trimmed of excess fat
      3 tb Olive oil
      1 lg Onion; fine chopped
      4 cl Garlic; fine chopped
  1 1/2 c  Dry white wine
  2 1/2 c  Beef stock or broth
      1 ts Salt
    1/4 ts Black pepper
     10 oz Pearl onions
    1/2 lb Baby turnips; trimmed,
           - halved if large
    1/2 lb Baby carrots; peeled,
           - trimmed, halved if large
    1/2 lb Baby zucchini; trimmed,
           - halved lengthwise
    1/2 lb Sugar snap peas; trimmed
      2 tb Unsalted butter; softened
      3 tb All-purpose flour

  SPECIAL EQUIPMENT: cheesecloth

  Preheat oven to 325+.F/163+.C.

  Wrap herb sprigs, bay leaves, and peppercorns in a square
  of cheesecloth and tie into a bundle to make a bouquet
  garni.

  Pat lamb dry, then cut into 1 1/2-inch pieces and season
  with salt and pepper. Heat 2 tablespoons oil in a 6 to
  7 quart wide heavy pot over moderately high heat until hot
  but not smoking, then brown lamb in 3 batches, turning
  occasionally, about 4 minutes per batch, transferring with
  a slotted spoon to a bowl.

  Add remaining tablespoon oil to pot and saut+¬ chopped
  onion and garlic over moderately high heat, stirring,
  until onion is golden, about 6 minutes. Add wine and stock
  and deglaze pot by boiling, scraping up brown bits, 1
  minute. Return lamb to pot along with any juices that have
  accumulated in bowl and add bouquet garni.

  Braise lamb, covered, in middle of oven until tender,
  about 1 1/2 hours. Stir in salt and pepper.

  While lamb is braising, cook pearl onions in a 5 to 6
  quart pot of boiling salted water until tender, about 10
  minutes, then transfer with a slotted spoon to a large
  bowl of ice and cold water to stop cooking (reserve
  cooking water). Remove onions and peel.

  Boil turnips, carrots, zucchini, and sugar snaps
  separately in reserved cooking water until just tender,
  about 5 minutes for turnips, 4 to 6 minutes for carrots, 2
  minutes for zucchini, and 1 1/2 minutes for sugar snaps.
  Transfer vegetables as cooked with a slotted spoon to ice
  water and, when all are cooked, drain vegetables in a
  colander.

  Make a beurre mani+¬ by stirring together butter and flour
  in a small bowl to form a paste. Bring lamb stew to a
  simmer on stovetop and whisk in enough beurre mani+¬, bit
  by bit, to thicken to desired consistency, then simmer
  about 2 minutes. Add vegetables and simmer, stirring
  occasionally, until heated through, about 2 minutes.
  Season with salt and pepper.

  COOKSCÇÖ NOTES: Lamb can be braised 2 days ahead and cooled,
  uncovered, then chilled, covered. Reheat before adding
  beurre mani+¬ and vegetables.

  Vegetables can be cooked 1 day ahead and chilled, wrapped
  in paper towels in a sealed plastic bag.

  Recipe by Gina Marie Miraglia Eriquez

  April 2002 | Gourmet

  Serves 6

  MM Format by Dave Drum - 09 April 2009

  Uncle Dirty Dave's Archives

MMMMM

... Thou shouldst eat to live; not live to eat. -- Socrates

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)