The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [51]
4 leeks, white and pale-green parts only, coarsely chopped and rinsed well
3 celery stalks, cut into ½-inch cubes
4 garlic cloves, crushed
1 can (14.9 ounces) stout, such as Guinness
1½ cups homemade or low-sodium store-bought beef stock
1 strip (2 inches long) orange zest
1½ pounds small boiling potatoes, peeled, if desired
1 pound Thumbelina carrots, scrubbed (or other carrots, peeled and cut into 1½-inch pieces)
Coarsely chopped fresh curly-leaf parsley, for garnish
1. Preheat the oven to 375°F. Generously season the beef with salt and pepper. Dredge the beef in the flour; shake off excess.
2. Wrap the parsley, thyme, allspice, and peppercorns in cheesecloth, and tie with kitchen twine to form a bouquet garni.
3. Heat 3 tablespoons of the oil in a Dutch oven or large ovenproof saucepan over medium-high heat. Working in batches, brown the beef, 3 to 4 minutes per side, adding more oil (up to 2 tablespoons) as needed. Transfer the beef to a bowl.
4. Add 1 tablespoon oil to the fat in the pot. Stir in the leeks, celery, and garlic; cook, stirring occasionally, until softened, about 7 minutes. Add the stout; cook, scraping up the browned bits from the bottom of the pot.
5. Return the beef to the pot. Add the stock, bouquet garni, zest, and enough water to cover. Season with salt and pepper. Bring to a boil over medium-high heat. Cover the pot; transfer it to the oven. Braise the beef 2 hours.
6. Add the potatoes and carrots. Cover the pot; braise 1 hour more. Discard the bouquet garni. Garnish the stew with parsley.
curried apple soup
SERVES 4
1 tablespoon unsalted butter
2 shallots, minced
2 teaspoons freshly grated ginger
1½ tablespoons curry powder
2 Granny Smith apples, peeled, cored, and cut into 1-inch pieces
1 small russet potato, peeled and cut into 1-inch pieces
1 teaspoon coarse salt, plus more for seasoning
3¾ cups homemade or low-sodium canned chicken stock
½ cup heavy cream or milk
Freshly ground pepper
Sour cream, for garnish
1. Melt the butter in a medium saucepan over medium heat. Add the shallots; cook until soft and translucent, about 2 minutes. Add the ginger and curry powder; cook, stirring, 1 minute. Add the apples, potato, salt, and chicken stock. Bring to a simmer over medium-high heat, and cook until the potato is tender when pierced with a paring knife, about 12 minutes. Remove from heat, and let cool slightly.
2. Use an immersion blender, or transfer mixture to the jar of a blender, working in batches if necessary so as not to fill more than halfway; puree just until smooth (do not overprocess). Return the soup to the pan; stir in the cream, and season with salt and pepper. Place over medium heat until just heated through; do not let the soup boil. Divide among serving bowls, and garnish with sour cream.
elwood’s ham chowder
MAKES ABOUT 5 QUARTS
This recipe is courtesy of Donald Barickman; it was created with and named for his father, Elwood.
1 tablespoon vegetable oil
1 pound Virginia ham, cut into ½-inch pieces
2 large onions, cut into ½-inch pieces (about 3 cups)
4 garlic cloves, thinly sliced
2 bunches collard greens (about 1 pound), stems discarded, washed, and roughly chopped
1 28-ounce can whole tomatoes with juice, roughly chopped
7 cups homemade or low-sodium canned chicken stock
2 cups homemade or low-sodium canned beef stock
8 medium red potatoes, cut into ½-inch cubes (about 6 cups)
1½ tablespoons chopped fresh thyme leaves
1½ tablespoons chopped fresh flat-leaf parsley
Coarse salt and freshly ground pepper
Hot pepper sauce, such as Tabasco (optional)
1. Heat the oil in a large stockpot over medium-low heat. Add the ham, and cook until it starts to release juices, about 2 minutes; do not brown. Add the onions and garlic; cook, stirring occasionally, until soft, about 10 minutes.
2. Working in batches, if necessary, so as not to overcrowd the pot, cook the collard greens, tossing frequently with tongs, until thoroughly wilted. Add the tomatoes and juice, chicken and beef stocks, potatoes, thyme,