Underrated Winter Vegetables and Lamb Stew

After using a gift card my boyfriend and I got this past Christmas, I found myself with a nicely sized bit of leftover rack of lamb.  Naturally I took the bones home and added what other bones I had in the freezer, making some beautiful lamb stock.  This brought me to my favorite thing to do with lamb in the winter.

Lamb stew.

One of the first meals I really mastered, stew is a delicious cold-weather treat.  I love the coming of winter because it means I get to break out my crock-pot and make stews and soups to my hearts content.

As I grow older and more experienced in the food world, I find myself searching for new ingredients to enrich my winter-time favorites.  Frozen corn added into chili to add sweetness against the heat, red wine to braise venison sausage to serve over spaetzle.  But for lamb and beef stew, the players have always remained the same.  Carrots, onion, and potato.  That list grew as of early this winter.

The Story:
I had 1 parsnip in my fridge, leftover from another recipe I had made.  Shrugging, I washed and chopped the white carrot look-a-like, adding it to the pot.  My ancestors in Ireland and Germany used parsnips in soups and stews for centuries—long before potatoes made their way out of America.  I figured it couldn't hurt to try.

I was rewarded with a level of nuttiness I would have never expected.  Paired with the earthiness of the carrots, the sauce gained so much depth from adding just that one ingredient.

Then I started to think "What other vegetables have I been over-looking in the store because I've never tried them?"

The answer came as I was reading a traditional Irish recipe.

Photo from inspiredrd.com

Turnips.

My mother had never used them.  She thought because they were shaped like beets they must taste like beets.  She hates beets. 

My father swears he hates them, but won't try even the smallest bite. (And they wonder why I was so picky as a child!) 

I had always assumed turnips must not taste good, since neither of my parents seemed to like them.  And so I never tried them for myself.  As an adult, I realized how blind I was letting myself be, and decided to take a culinary leap. I bought one at the store one day (it was surprisingly cheap).

I was going to be brave.

I took the cream and purple root home and researched them—wondering what a person did with a turnip.  Did it need to be peeled? cored? Can you eat the green bits at the top?  Should a "white" turnip have purple on it?

The internet was forthcoming with answers and opinions. No they don't need to be peeled, but some recipes call for it anyway.  Nutritionists recommend keeping the skin because it holds a lot of the nutrients.  So just wash it.  No, there is no coring.  Yes, you can eat the greens on top.  They are often served similar to Kale or any other hearty leafy green.  Yes, some white turnips have purple on them. 

So what did I do with that first turnip?
I roasted it alongside some butternut squash, parsnips, onions and carrots.  I liked it more than the parsnips!  Why? Because the flavor is muted.  It's a starchy vegetable—like a potato—with a smooth texture.  It soaks up flavor, but isn't as heavy or dense as a potato can be.  And well, they're good for you! Vitamin C and A, and Calcium and Copper and Antioxidants.

So what's the best part about parsnips and turnips? They are cold weather vegetables.  Winter is their season, so they are cheaper.  And they pack a lot of nutritional punch.  For the monetarily challenged foodie (i.e. Me) you can't get enough ingredients to help stretch your pantry.

So now that I've gone on my "try some new vegetables" rant, let's get onto the stew.

The ZombieQueen's Super Fancy (They won't know it was so Cheap) Lamb Stew
Part 1: Stock, Theory, and Economics
So I mentioned in passing today to cheer up my boyfriend that we were having Lamb Stew for dinner.  My Father, in his infinite need to indicate to me that I am living outside my means, responds that he wishes HE could afford lamb stew.  You see, when people hear "lamb" their minds automatically go to fancy restaurants that charge $30+ for a few lamb lollipops.  So people think lamb is just one of those meats they can never afford.

Which is totally bogus!  You just have to know what you're looking for.  Stewing is one of those applications where you can take the cheapest cuts and make good use of them.  Personally I am always looking through the meat aisle at my grocer for what is on sale.  And you'd be surprised how cheap some things can get.  Today I found some lovely lamb neck bones, about a lb, for $1.67 (Picture is from a later batch—still not bad for $2.60).  I also will use shank cross-sections.  Any cut where there is generally a lot of connective tissue and bone to work around are usually the cheapest (in today's case, even cheaper than beef!).  And the nice thing about lamb is that even the toughest parts are pretty darn tender.

This is what the start of something awesome looks like.

Once you get it home, there is a bit of work involved with separating meat and bones/silver-skin/inedible bits.  NEVER throw the bones etc away!  There is so much flavor packed into such a small amount of scraps.  I keep a plastic baggy in my freezer to store up extra bits of everything (cooked or uncooked) whether it be the leftover chicken bones, pork chops, ham hoks, beef ribs you name it.  Bones go in the baggy.  Once it's full I know it is time to make some homemade stock.  Throw whatever veggies you have roughly chopped into a big stock pot (and yes I use the celery tops and carrot tops as herbs!), let them get soft with some butter and salt and pepper.  Add in your bones and bits, cover with water, bring to a boil and then simmer for hours until it smells so good you just want to hook it up to an IV.

This stock is the elixir of life, you can add it to anything.  Making a roast? Put a little stock in the pan.  People will be asking you the secret to your gravy. Making pasta? Add a little of your stock to a pan and use it to make a sauce.

So now we've discussed the theory and economics, let's progress to the recipe.

Part 2: Recipe (aka What You Really Came Here For)
Ingredients:
1 med onion
2 carrots
1 parsnip (do NOT peel!)
1 turnip (Again, no peeling.  Wash only)
1 larger red potato (I like red potatoes in stew b/c they don't get grainy) ((ditto on the peeling for this—really if you wash any of these vegetables you don't need to peel them!))
1 clove garlic (or more if you like)
1 cup frozen veggies (I like green beans personally)
1 package  lamb shank or neck bones (trimmed and deboned) cut into bite size pieces
((Yes I said package.  Why? Well because I usually use the whole thing.  Some days I have more meat  and the stew is meatier, some days I have more bones and the stock is richer.  It's win-win in my book))
Enough stock to cover (if you don't have homemade that's ok.  Canned broth works fine, but taste before adding any extra salt.  Or you can use my favorite secret weapon—1 tblsp Better Than Bouillon)
1 bay leaf
1 tsp dry thyme
salt and pepper to taste
1 tblsp cornstarch to thicken

Instructions:

1) Heat some oil in a pan over medium-medium high heat. 
Salt and pepper lamb pieces and then dust with some flour (this will help thicken the stew later).  Once oil is heated, add lamb to the pan.  You just want to brown the pieces, not cook them fully.  Turn over once to brown the other side and add to your crock-pot.

2) Wash and chop vegetables (other than the frozen).  All should be bite size pieces.  Add to the crock-pot.
3) Add stock, herbs, and salt and pepper.
4) Cook on high for 4 hours, or on low for 6.
5) Add frozen veggies 5-10 minutes before serving.
6) Make slurry of cornstarch and a little water.  Add while stirring into stew.
7) Serve with some warm biscuits or crusty bread on a cold night.  Enjoy!

A Long Overdue Return to Blogging with Harvest Soup!

I've been away from the site for awhile, found myself in a graduate program for creative writing and working as a school bus driver when not writing for class.  So, things have been busy in the house.  I've made lots of meals and items I've wanted to share with you all but never found the time.  With this recipe I decided to make the time.

I made this soup for a fundraiser at work, a Soup,Chili, and Bakesale to help a local foodbank.  It was so popular it sold out in the first 15 minutes of the sale!  I was super excited when I heard how much people had liked it.  So I thought, I've got some people who really want the recipe—why not put up the step by step on my blog?  So here, my peace offering for keeping away so long.

The Zombie Cooks
Harvest Soup

Hardware:
Large Dutch Oven
Sharp knife
Peeler
Spoon for seeding
Blender

Ingredients:
1 butternut squash (around 1-2 lbs)
1 apple (I suggest a type that is tart and good for sauce-making, because we want it to break down)
3 parsnips (or a 1lb bag)
2 large carrots
1 large sweet onion
2-3 celery stalks
Chicken stock to cover (I used about 4 cups) home-made is preffered
1 cup Half-and-half
1 tsp dried thyme (if using fresh remember to use more!)
Salt and Pepper to taste
Nutmeg (fresh only!)
Cayenne Pepper (optional and to taste)
Butter
Cooking oil
Sour Cream to top for serving

Directions:
1) In large dutch oven melt 2 tblsp butter over medium low.  Add 1 tblsp oil to prevent burning.  Chop onion and celery, add to pan to sweat.

2) Peel and remove seeds from butternut squash.  I always suggest getting one from your local farm.  Why? Well the cost for butternut squash in season at the grocery store is around $1.29 per lb.  At your local farm store? $0.69 per lb. This really can be a great cheap, healthy meal for those on a budget.  Not sure how to go about peeling and seeding?  Here's a video from Good Housekeeping to help.  I find using a pumpkin spoon or melon spoon (one that has a serrated edge of some kind) much easier when removing seeds and pulp.

 3) Chop squash into 1/2 to 1 inch pieces.  Measurement doesn't really matter as long as they are all around the same size for even cooking.  Add to pot and let soften.

4) Peel and chop carrots, add to pot.

5) Parsnips:  You may be tempted—because a parsnip looks just like a white carrot—to peel it like a carrot.  Some recipes even tell you to peel them.  DON'T DO IT!  All peeling a parsnip does is get rid of all the sweet, vitamin rich skin (don't believe me? Ask Alton Brown) and you're left with the woody interior while you throw the best part (the part you really paid for) down the disposal.
Wash your parsnips, like you would a potato.  Once washed, trim the ends and chop.  Add to the pot.

6) Core apple, remove skin and chop.  You want a firm apple for this, again something best bought at a local farm store or orchard.  Why?  Cost again is the main factor, but more than that you are garunteed freshness and a local orchard will be able to provide the home cook with greater variety to choose from.  Many farm stores have descriptions and suggested uses for each apple type, but if not ask which apple's are tart and best for things like apple sauce.

7) Salt and Pepper as you cook.  I like to add salt and pepper at each stage of the process to create the greatest depth of flavor.  This is something you should really apply to every meal you cook (except dessert).

8) Allow vegetables to soften, stirring occasionally, about 10 minutes.  You should start to see the squash and apple breaking down.  If it gets too dry at the bottom of the pot, add another tblsp of butter.  If veggies start browning, turn down the heat.

9) Once veggies have softened add Chicken Stock.  Liquid should come about an inch above the veggies.  Home-made stock is, of course, preferred, but sometimes we're too busy to make it.  Carton stock or broth works just fine, though I'd suggest the low sodium kind.  Or if you want to get really economical, I use Better Than Bouillon, a sort of bouillon paste you add warm water to.  Not as much salt as the cubes, with the ability to control the flavor concentration.  Vegetable stock or bouillon paste will also work to make this dish completely vegetarian!

10) Add bay leaf, thyme, and another round of salt and pepper, tasting as you go..  Grate about 1 tsp fresh nutmeg into soup—a little goes a long way.  Why is fresh so important? If you've ever watched Good Eats with Alton Brown, you know.  Whole nutmegs can keep nearly forever, while the pre-ground stuff ends up tasting like sawdust after a few months.  Once you taste fresh nutmeg, you'll never go back!  Bring soup to a boil, then lower heat to allow it to simmer for 30 minutes. Stirring occasionally.

11) Remove soup from heat, add half-and-half, stirring while you add.

12) Allow soup to sit off the heat to cool for 10 minutes, then add a spoonful or two at a time to your blender.  Blend until smooth, then transfer to a large bowl or tupperware for serving/preserving.  Repeat until all is blended smooth.  At this point you want to taste, add salt and pepper if needed.  If you want to add cayenne now is the time.  Even if you don't like things spicy (which I admit, I don't) a 1/2 tsp of cayenne will add another level to this soup.  The heat from the spice warms up the sweetness, making it more savory.  For an added touch, grate a little more nutmeg on top just before serving.  People will be begging for your secret to that nutty flavor.

13) Serve warm with a dollop of sour cream, or freeze and reheat on a cold, rainy night.

Picture copyright Dan Goldberg, Sunset 2006 (Jalapeño-Ginger Butternut Squash Soup)

Found at myrecipes.com

Braised Green Beans with Red Wine, Shallots and Prosciutto

As promised, I have rescued the pictures of my contribution to Easter dinner, and I will now share them with all of you, as well as the recipe.  Aren't you lucky!  This is one of those dishes that really wows a crowd, if you are stuck making a vegetable for a family get together (like me) or need to bring something to a potluck, this dish is sure to impress.  I'll tell you a secret, it SOUNDS really hard to make, but it is surprisingly simple. It also works well as a nice dinner side to impress the one you love *hint hint guys*.  I hope you all try this recipe and enjoy it.

Braised Green Beans with Red Wine, Shallots, and Prosciutto
Serves: 4      Time: 30 mins (after snapping)

Ingredients:
1 lb fresh green string beans (preferably local)
4-5 slices of prosciutto
3-4 shallots (or 1 small onion)
1-2 cloves of garlic
1/2 cup Red Wine
Salt and Pepper to taste

Directions:
     Step 1:  Trim ends from fresh green beans.  This is a perfect job for small kids or teenagers who are vegged out in front of the computer.  Get those idle hands to work!  Rinse beans lightly to make sure there is no left over dirt or leaves.  Pat dry.

Step 2:     Heat enough olive oil in a large skillet (or for really large batches, a Wok) to cover bottom.  Heat over medium heat and add prosciutto.  Cook prosciutto like you would a piece of bacon, until caramelized and golden brown on both sides (See picture above).  You can substitute bacon in this, but the prosciutto adds a lighter, super thin crunch in the end. Remove cooked prosciutto to a plate with a paper towel and allow to cool.

Step 3:     Lower heat to medium low and add shallots and garlic.  Cook until they just soften.  Add the green beans to the pan and toss with garlic and shallots.  Cook over medium low for approximately 2 minutes (still bright and crisp).

Step 4:     Add the wine (please forgive my blurry picture, the camera was being uncooperative and kept focusing on the steam -_- ).  Remember to use a wine that you will drink.  No need to waste a whole bottle of wine just for one recipe right? 

Step 5:  Bring wine to a simmer in the pan and cover.  Let simmer for 2-3 minutes.  Remove lid and let liquid reduce for another 2-3 minutes.

Step 6:     While beans are simmering roughly chop the cooled prosciutto.

Step 7:      When wine is reduced and dish is ready to be served, it should resemble the pictures above.  Beans should still be slightly crisp but shallots should be soft and rich.  Salt and pepper to taste before removing from pan.

Step 8:     Transfer beans to a serving platter.  Add half of chopped prosciutto and stir into mixture.  Reserve second half to place at table for guests to crumble over their plate.


I will be away at a Pow-Wow with my friend's family this weekend, hopefully I will have some interesting new dishes to share with you when I return!  Until then, enjoy and remember the zombie's view on brains:
                                                               "Use them or Lose them!"

Nom noms,
- Z.Q.