Smokey Lamb Chipotle Stew

Adam found this blog through a Graphic Designer he follows on Twitter, Dave Shea.  Big thanks to Dave and his lamb stew!  Also worthy of food props is the Rosauers butcher, Mike (sold our bestie Mark his Mustang, incidentally), who went above and beyond not only deboning the lamb I needed but also cubing it - saving me some serious prep time!  He included the bones with the meat, and gave me instructions for a proper stock which I then used per his recommendation to supplement the liquid:

Lamb Stock

Put the bones in a pan with a couple inches of water, then let the water reduce pretty well down, strain and reserve the liquid - which is now lamb broth-y goodness!

It is worth stressing that the cheese isn't an optional garnish, the saltiness of the feta or stilton works magic on the smokey flavors of the stew (and the cheese's salt content is the very reason that the only salt added to the recipe is at the onion stage).  When you sear the lamb, be sure to not overcrowd the pan, and make sure you aren't timid about the heat.  Get the Dutch Oven hot, get the lamb in, and forget about it for a bit because fussing does a good sear no favors!

Smokey Lamp Chipotle Stew

(serves 4-6)

2 lbs stewing lamb, 1" cubes

2 yellow onions

1.5 lbs Yukon gold potatoes, peeled and chopped

1.5 lbs carrots, peeled and sliced (2" in length)

5 slices thick cut bacon, cut into 1/2" pieces

1 bottle red wine

2 whole chipotle peppers from a tin (rinsed of adobo), chopped

1/4 c flour

1 tsp paprika

couple pinches salt

olive oil

optional: lamb stock

chives

feta or stilton cheese

Preheat oven to 350

1) In a Dutch Oven heat a few glugs of olive oil over medium.  Sear the lamb in batches on two sides, removing pieces to a bowl.  

2) When the lamb has seared, toss the bacon in the pan and cook, stirring occasionally, but don't let it crisp.  When done, remove to the bowl with the lamb.

3) Add the onions to the pan with a few pinches of salt, and give them a good push around as they'll snag some of those tasty brown bits off the bottom that the meat will have left behind.  Cook until translucent.

4) Mix the paprika into the flour, then put in all in with the onions and stir slowly for about a minute.

5) Add the chipotles to the pot and give a stir, then let cook for another minute.

6) Empty the bottle of wine and lamb stock right into the pot, then return the lamb and bacon as well.  Let it all reach a boil.

7) Place the Dutch Oven in the preheated oven, covered, for an hour and a half.

8) Remove from the oven and add the potatoes and carrots, then return to the oven for another 45 minutes.

9) Serve with a generous sprinkle of cheese and chives!

Chicken Salad with a Mint Dressing

This salad is refreshing, filling and oh so tasty! I love a nice salad for lunch, and this is by far one of the best recipes I have tried lately. The original calls for being a bit more luncheon-fancy with a serving of the dressed chicken mix over a single lettuce leaf, but I'm interested in getting plenty of leafy greens so I prefer taking a handful of the lettuce and tearing it up to make a proper salad. So simple, so easy and so rewarding!

Chicken Salad with a Mint Dressing
(serves 4)

Salad:
1 rotisserie cooked chicken, meat broke up (about 2 c)
1 c cucumber, seeded and chopped
2 round tbs red onion, diced
handful pecans, toasted
2-3 nectarines, seeded and chopped
red leaf lettuce, torn

Dressing:
1 c mint leaves
1/3 c sugar
1/4 white wine vinegar
1 tbs lemon juice
few pinches salt
few grinds of black pepper

1) To prepare the dressing either chop up the mint leaves and combine with the rest of the ingredients, or blitz the leaves in a food processor with the sugar and then combine with the remaining ingredients.

2) Combine the chicken, nectarines, cucumber, pecans and onion. Toss with dressing.

3) Serve over a handful of torn lettuce leaves.

Borscht (or, Why Eastern European Food is Awesome)

I made borscht - and it was awesome. That is by no means a declaration of my borscht prowess - I'd never had the stuff before last Friday! I'm sensing, however, that borscht is one of those foods so beloved by those familiar with it that there are as many permutations as there are Eastern Europeans around to eat the stuff. That said, I'm really pleased with this recipe, and plan on making it again (and again). A dish so hearty and filling just making it brightens up these dark January days, let it be known: I love borscht.

Borscht
(serves: 4-6)

2 tbs veg oil
1 medium onion, chopped
2 parsnips, peeled and sliced thin
1 medium turnip, peeled and cut into 1/2" pieces
1 small celeriac or Yukon gold potato (3/4 lb), peeled and chopped into 1/2" pieces
1 15 oz can of diced beets, drained
1 15 oz can of diced tomatoes, drained
1/2 lb kielbasa
3 1/2 c beef stock
3 c water
1/3 c chopped dill, reserve any remaining for garnish
4-6 tbs sour cream
few grinds of fresh black pepper
1-2 tsp salt

1) Heat the oil over medium low heat in a Dutch Oven or large pot, then add the onion and cook until translucent.

2) Add the parsnips, turnip, celeriac/potato and a teaspoon of salt, then cover and leave until the veggies soften a bit.

3) Add beets, tomatoes, water, stock and pepper then bring to a boil.

4) Reduce to a simmer and add the meat, then leave for 30 minutes. (This is a preference thing, I like it thick and chunky, leaving for less than 30 minutes will mean a brothier product, while simmering longer a thicker one)

5) Add the dill, then salt to taste. Serve topped with a tablespoon of sour cream and a sprinkle of dill.