BOUQUET GARNI
Use these little bags of seasonings in stews, soups and bean dishes. Use home-prepared dried garlic, if possible.
Provided by MSnow
Categories Vegetable
Time 25m
Yield 6 bundles
Number Of Ingredients 9
Steps:
- Cut six double layers of cheesecloth in 6-inch squares.
- Cut six 5-inch pieces of string.
- Place basil, oregano, rosemary, savory, thyme, tarragon, celery seeds, if using, and garlic flakes in small bowl.
- Toss together until well combined.
- Place 1 bay leaf (3 pieces) in the center of each cheesecloth square.
- Divide the herb mixture evenly among each bundle.
- Bring edges of one piece of cheesecloth together in center.
- Tie securey with one piece of string.
- Repeat with remaining bundles.
LAMB STEW WITH SPRING VEGETABLES
When Jeffrey and I lived in Washington, D.C., I entertained at home a lot. Julia Child's wonderful lamb stew with spring vegetables was in my repertoire because I could make it in advance. This is my simplified version of that wonderful recipe.
Provided by Ina Garten
Categories main-dish
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F.
- Heat the canola oil in a medium (10- to 11-inch) ovenproof pot or Dutch oven, such as Le Creuset, over medium heat. Add the bacon and cook for 5 minutes, until browned. Transfer the bacon to a large plate, leaving the fat in the pan. Dry the lamb with paper towels and toss it in a bowl first with 1 tablespoon salt and 1 teaspoon pepper, and then with the 1/4 cup of flour. Raise the heat to medium high and cook half the lamb in the bacon fat for 5 minutes, turning occasionally, until browned. Add the lamb to the plate with the bacon and brown the second batch, also transferring it to the plate. Add the garlic to the pot and cook for one minute.
- Pour the lamb and bacon, along with any juices that collect, back into the pot. Add the beef stock, wine, tomatoes (including the juice), thyme, rosemary, 2 teaspoons salt, and 1 teaspoon pepper and bring to a boil, scraping up the brown bits in the pot. Simmer for 5 minutes, cover, and place in the oven for 30 minutes. Add the carrots, potatoes, onions, and turnips, cover, and return to the oven for 1 hour, until all the vegetables are tender.
- Mash the 2 tablespoons of flour with the butter in a small bowl. Stir the mixture into the stew, and simmer on top of the stove for 3 minutes. Off the heat, stir in the peas and parsley, season to taste, and serve hot in large shallow bowls.
LAMB STEW WITH SPRING VEGETABLES
Categories Lamb Vegetable Stew Dinner Spring Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 22
Steps:
- Preheat oven to 325°F.
- 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 sauté 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 manié 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 manié, 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.
BOUQUET GARNI
Bouquet garni is used for flavoring (usually in stews or sauces). This recipe is from chef Anthony Bourdain.
Provided by Martha Stewart
Categories Food & Cooking
Number Of Ingredients 3
Steps:
- Tie ingredients together with string. Tying the bundle in cheesecloth makes it easier to retrieve from the pot.
BOUQUET GARNI FOR LAMB STEW WITH YOUNG VEGETABLES
Use this bouquet garni in Andre Soltner's lamb stew with young vegetables, a recipe from "The Lutece Cookbook."
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes 1
Number Of Ingredients 3
Steps:
- Tie all ingredients together with cooking twine.
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