We were invited to a potluck this weekend and I decided—since it is close to St. Patrick’s Day—to do an Irish beef stew. I have posted this recipe before, but I am really incapable of doing the same dish the same way twice.
Category Archives: Stews
Adapted from Chef John’s recipe
Jan’s school friends—Barb from second grade, Pat from I think about seventh grade—are in town for Stitches. This means another meal to create—with no meat with a face or chunks of tomato. A few ago I made some Jamaican coconut fish parcels that had a very flavorful broth, I decided to look for a soup that was similar, but different.
Adapted from an America’s Test Kitchen recipe
I am making tri-tip tacos for Christmas and tacos call for beans. I made these a few months ago and they were very popular with my family. The term “drunken” implies that you are using a large amount of an alcoholic beverage in the dish. The trick to keeping it from tasting “boozy” is to cook off the alcohol before adding any water.
Jan’s family Christmas Eve traditional meal was Grandpa Von Hausen’s goulash. This was a Depression era dish of bacon, hamburger, onions, a whole bottle of ketchup, garlic, paprika, and cans of peas, kidney beans, and pork & beans. The idea was that this dish would sustain the family throughout the days of Christmas—without anyone needing to stop and cook.
Jan is on a soft food diet—nothing where she has to bite with her front teeth—and I have spent the last two weeks thinking up interesting foods that she can still eat. She decided that chili with small bits of vegetables and meat would fit the bill. Although I would prefer beef or pork chili, she has asked for ground turkey.
I used canned beans for quick weekday chili. Cook’s Illustrated has identified Goya as the best brand of canned beans, because they are processed fresh in the fields, instead of laying around in storage for an unknown length of time. This is more of a weekend variation on the theme.
I like slow cooked chili with tender chunks of beef, sometimes I just want a quick meal for a weekday. While I have been known to simply use a brand name chili, occasionally I like to go just a step further. This may take a few more minutes than simply opening a can, but the flavor is worth the effort.
Jan asked for this dish in the morning, as a result, I was not able to pre-soak my beans overnight. This left me with the “quick soak” method—bring a pot of water and beans to a boil and then let them rest for an hour off the heat. My variation to this method is that I make a rich ham broth and then soak the beans in this flavorful, salty liquid.