stew « Tag

Posted on 28 February 2012 by

Tomato-Chickpea Stew with Beef

By David Harbilas

As with the other Turkish tomato paste recipes I’ve been featuring lately this one relies on an austere list of vegetables and long cooking method for its effects.

And as with the other recipes, it benefits from some slight modifications, the greatest of which is the use of stock in place of water.

While most of the world’s great recipes arose out of the need to eat something different while still being limited by poverty, this braise, like many, does not need to be bland, as there are many broth alternatives available, be they bouillon cubes, prepared broths, or frozen homemade stocks.

The use of tomato paste, however, nearly does away with the importance of such stocks, since it not only has a lot of flavor on its own but it seems to enhance the flavors of other ingredients in long-cooked methods like this.

Serves 6-8

2 cans chickpeas
1 can tomato paste
1 pound beef stewing meat Read the rest of this entry »

Posted on 02 December 2011 by

Lamb Stew in Roasted Tomato Sauce

By David Harbilas

Braises and soups are my all-time favorite things to cook, along with stocks.

They are a measure of simplicity, technique, and complexity, as they combine flavors in a series of steps that creates a layered whole.

In a way, it’s hard to screw up a stew, since long, slow cooking is a very forgiving way of cooking.

Yet it seems to me that there are plenty of mediocre ones out there. This is one that I made a few weeks ago. When I came to the step when I usually add a little stock to the braising liquid I simply left it out, as there was a lot of juice from the tomatoes. What resulted was a very rich, deeply-flavored stew that tasted as though it had cooked all day, even though it only took about two hours.

Serves 4

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Posted on 18 March 2011 by

My Mother\’s Tomato-Chicken Stew

By David Harbilas

My mother never had a name for this dish, but we knew that it contained a lot of tomatoes and a lot of garlic.

In fact, this can be made with nothing more than those two ingredients.

I prefer it with a little chopped parsley and some white wine to add some sweetness.

Ripe tomatoes are best, but the slow-cooking makes it friendly to the harder, winter tomatoes available now.

Serves 4

Posted on 10 March 2011 by

Simple Tomato-Fish Stew

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By David Harbilas

Winter is a great time of the year for stews, and unfortunately tomatoes are often of poor quality at this time of the year.

A simple solution to hard, nearly flavorless tomatoes is to roast them slowly to develop what sugars are present in the fruit.

In this case, the roasted tomatoes are added to a simple fish soup using onions, fennel and saffron.

All that is need is a little grilled bread to create a satisfying dinner.

Serves 4

1 ½ pounds whitefish, such as cod or haddock, cut into chunks
1 onion, diced
1 fennel bulb, diced Read the rest of this entry »


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