Sizzling Skillets and Other One-Pot Wonders - Emeril Lagasse [42]
6 to 8 servings
LAMB AND POTATO STEW WITH ARTICHOKES AND OLIVES
This rich and aromatic dish combines the bold flavors of the Middle East with the subtle flavors of the Mediterranean. The blend of spices stands up surprisingly well to the assertive flavor of the lamb, while mint, feta, and lemon zest really complement the artichokes to make this dish truly original.
½ teaspoon freshly ground black pepper
1 teaspoon hot paprika
1 teaspoon ground coriander
1 teaspoon ground cumin
2½ teaspoons salt
½ cup all-purpose flour
4 pounds boneless lamb shoulder, trimmed and cut into 1½-to 2-inch pieces
¼ cup olive oil
2 cups ¼-inch sliced onion
½ teaspoon dried rosemary leaves, crumbled between your fingers
½ teaspoon dried thyme leaves, crumbled between your fingers
½ teaspoon dried oregano leaves, crumbled between your fingers
2 tablespoons minced garlic
1 cup dry white wine
2 tablespoons Dijon mustard
4 cups chicken stock or canned low-sodium chicken broth
One 14-ounce can artichoke hearts (in water), drained, rinsed, and halved
1 pound Yukon Gold potatoes, quartered
1 packed tablespoon finely grated lemon zest (from about 3 or 4 lemons)
½ cup sliced pitted Kalamata olives
2 tablespoons chopped fresh oregano leaves
¼ cup chopped fresh mint leaves
12 ounces feta cheese, crumbled, for garnish (optional)
1. Combine the black pepper, ½ teaspoon of the paprika, ½ teaspoon of the coriander, ½ teaspoon of the cumin, and 1 teaspoon of the salt in a large mixing bowl and put the flour in a second large mixing bowl. Toss the lamb in the seasoning to coat well, then transfer the lamb to the second bowl and coat lightly with the flour, shaking to remove any excess flour.
2. Heat 2 tablespoons of the olive oil in a 6-quart Dutch oven over medium-high heat. Working in three batches, cook the lamb until nicely browned and caramelized, 3 to 4 minutes per side, adding 1 tablespoon of the remaining oil before the last batch. Set the lamb aside.
3. Add the remaining 1 tablespoon olive oil to the pan along with the onion, dried herbs, ½ teaspoon of the remaining salt, and the remaining ½ teaspoon each of paprika, coriander, and cumin. Cook, stirring, over medium-high heat until the onion is soft and lightly caramelized, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the wine, mustard, stock, lamb, and artichoke hearts, mix well, and bring to a boil. Cover, reduce the heat to a simmer, and cook, undisturbed, until the lamb is nearly tender, about 1½ hours.
4. Add the potatoes and the remaining 1 teaspoon salt and continue to cook, partially covered, until the lamb and potatoes are fork-tender, about 1 hour longer. Remove the lid and stir in the lemon zest, olives, and fresh herbs. Serve the stew in shallow bowls, garnished with crumbled feta cheese if desired.
6 servings
CASSOULET WITH CONFIT AND GARLIC SAUSAGE
A most fancy baked bean dish with an incredible wow factor! It’s got confit duck, for goodness’ sake. This recipe is for the person who likes to cook for company. And though it is cooked slowly in stages over two days, it’s a snap to assemble and serve. A key traditional ingredient in this French dish is garlic sausage, a country-style sausage that may be difficult to find. If you can’t find any, don’t let that stop you. Simply substitute a flavorful fresh Polish, Italian, or other garlic sausage. If you choose to buy confit duck legs (instead of cooking them yourself as described here), be sure to read the directions carefully, omitting any unnecessary cooking steps (see Note 2).
2 pounds great Northern beans, rinsed and picked over
4 quarts chicken broth, plus more as needed
6 sprigs fresh parsley
1 celery stalk, with leaves if possible, halved crosswise
2 bunches fresh thyme
1½ teaspoons whole black peppercorns
16 garlic cloves plus 2 tablespoons minced garlic
10 small bay leaves
2 small onions, peeled and root ends