Beef Stew a la Bittman

Beef Stew a la Bittman, originally uploaded by essgee51.

While I typically make stew the lazy way, this time I bothered to brown the meat. It made a big difference, and I'll definitely be making the time investment in the future. The stew turned out to be rich, comforting and flavorful, but next time I think I'll use a fattier cut of meat and up the umami quotient (perhaps with Worcestershire or soy sauce, anchovies and/or tomato paste). Recipe, with my modifications, below.

• 2-4 tbsp. neutral oil (used grapeseed - started with 2 tbsp. but had to keep adding more because of the lean meat)
• 2-1/2 lbs. stew beef, in chunks
• 1 clove garlic, crushed + 4-5 cloves (1 heaping tbsp.), chopped
• 2 large onions, cut into eighths
• 3 tbsp. flour
• 3 cups liquid (used 2 cups beef broth from a very good concentrate I found + 1 cup red wine)
• 1 bay leaf
• 1 tsp. fresh thyme
• 6 small/medium potatoes, cut into 1-2 in. chunks (used Yukon Gold)
• 5 medium carrots, cut into 1-2 in. chunks
• 8 oz. mushrooms, quartered
• 1 10-oz. package frozen peas and pearl onions

Heat large pot or Dutch oven on medium-high for 2-3 minutes;. Add oil, then wait another minute. Add crushed garlic clove, then remove once it begins to turn golden-brown, about a minute.

Brown meat, working in batches and seasoning the meat with salt and pepper as you go. Remove meat and reserve, then drain excess oil if necessary (wasn't in my case, since the beef was very lean).

Lower heat to medium. Cook onions, stirring often, till softened, about 10 minutes.

Add flour and stir till completely incorporated, about 1-2 minutes.

Return meat to pot. Add liquid, thyme and bay leaf. Bring to a boil, then lower heat, cover, and let simmer for 30 minutes undisturbed.

Add carrots, potatoes and mushrooms to pot. Cool till vegetables are tender, anywhere from 30-60 minutes (closer to 60 on my finicky stove). Adjust texture of sauce to taste, adding liquid if you want it soupier and boiling for 5 or so minutes if you want to reduce it.

Add peas, pearl onions, chopped garlic. Simmer for another 10 or so minutes, till peas are warmed up and garlic has infused stew. Adjust seasoning, then serve.

Curried Split Peas and Carrots

Curried Split Peas and Carrots, originally uploaded by essgee51.

Alas, no ham hocks handy, but I still wanted some split pea goodness. Followed a base recipe for Kenyan curried split peas from Extending the Table, added standard mirepoix portions of celery and carrots (my fridge contains a softening surplus of both), and cooked till the peas were mushy. Very good with rice and sausage - sort-of roasting the spices gave it a wonderfully warm tang.

• 1 cup split peas
• 2 tbsp. oil (used olive)
• 2 medium onions, chopped (around 2 cups)
• 2 celery stalks, chopped (around 1 cup)
• 2 medium carrots, chopped (around 1 cup)
• 6-8 cloves garlic, chopped (about 2 tbsp.)
• 2 tbsp. curry powder
• 2 tsp. cumin
• 1 tsp. salt

Soak the peas or pre-heat if you're into that (I was lazy and didn't). Put the peas in a pot with 3-1/2 cups of water, bring to a boil, then simmer. Cook till the peas are mushy (recipe claimed 45 minutes with pre-soaked peas, took me more like 1-1/2 hours with unsoaked ones), adding the celery and carrot about halfway through (I like to keep a bit of firmness in both).

Meanwhile, put oil in a skillet over medium heat. Add the onions and cook till they're translucent, about 3-5 minutes.

Add the garlic and cook till it's aromatic, about 1-3 minutes.

Add the curry powder, cumin and salt and stir to coat thoroughly (the bottom of the pan was pretty dry by then, so the spices got semi-toasted, which added a nice pop to the flavors). Cook for another minute or two.

Combine the spice mixture with the peas and stir thoroughly. Adjust seasoning then serve over rice.

Pasta with Garlic and Olive Oil

Garlic and Red Pepper Flakes Sauteeing, originally uploaded by essgee51.

The usual "after" picture was nice, but I figured this one was more interesting. This dish, again courtesy of Signore Bittman, was quick, strong and delicious with sausages and a chopped scallion on the side. Thanks to John's family for the fancy extra-virgin olive oil! My take on the recipe below.

• 1/2 cup extra-virgin olive oil
• 2-1/2 tbsp. minced garlic
• 1/4-1/2 tsp. red pepper flakes
• 1 14-oz. package pasta - spaghetti in this case (original calls for 1 lb. fettucini, but all I had was the smaller packages of whole wheat)
• lots of salt and pepper to taste
• parsley for garnish (optional)

Bring a large pot of salted water to a boil, then cook the pasta in it according to directions.

Meanwhile, put the olive oil, garlic, red pepper flakes and a pinch of salt in a small pot over medium-low heat. Cook, stirring occasionally, till the garlic is golden - about 3-7 minutes, depending on your burner. Turn off the heat if the pasta isn't ready yet.

When pasta is done, drain it and reserve a bit of the cooking water in case. If necessary, reheat the garlic and olive oil - mix it with the pasta, seasoning with salt and pepper and garnishing with the parsley if you like.

Poached Chicken with Lemon Sauce

Chicken and Leeks, originally uploaded by essgee51.

Another quick, easy dinner via Bittman. Used more leeks than called for (because I love them) and didn't reduce the sauce (too hungry), but it still turned out very good.

• 3 tbsp. butter (originally 4)
• 3 medium leeks, diced, with some of the green (originally 2) - about 2-1/2 cups
• 1/2 cup dry white wine
• /12 cup water
• 1/2 tsp. fresh thyme, chopped
• 1-1/2 lbs. chicken breast, cut into 1-1/2 in. chunks
• 2-1/2 tbsp. lemon juice
• salt and pepper to taste
• parsley, chopped, for garnish

Put 2 tbsp. of the butter in a large skillet over medium heat. When it's hot, add the leeks and cook till they're softened, about 5-7 minutes.

Add wine, stock and herb; bring to a boil and let bubble for 1-2 minutes.

Add chicken, turn heat down to medium-low. Cook till done, 7-10 minutes (original recipe: cook till almost done, remove from pan, turn heat to high, reduce sauce to 3/4 cup, re-lower heat, return meat to pan, then proceed.). Add the rest of the butter and the lemon juice, a bit at a time.

Sprinkle with salt and pepper, adjust seasoning, then serve.