stew

Getting Colder Outside, Make a Hearty Vegetable Garbure!

Your first question is what the heck is a vegetable garbure?  Short answer: a ham and vegetable French peasantry stew.  Long answer: a French stew I found in Ruhlman’s Twenty which enabled me to use up the bacon rind I’ve been saving in the freezer from the last time I made bacon.  Doesn’t it always seem like the peasant dishes you find turn out to be intensely hearty and sustaining?  This is what makes them really good for fall and winter.  They’re typically dishes which use scraps and leftovers, are simmered for hours, and develop intense flavors.  Vegetable garbure is one of those peasant dishes I’m adding to the rotation whenever I cure some bacon. (more…)

Winter Warmer: Chicken, Polenta, and Kale stew

Cold, rainy, wet, windy.  Chicago weather!  That’s what greeted me on the way to the grocery store today.  That’s right, our grocery shopping gets done on Mondays.  Being a real estate broker means you usually have some weekend work to do, like any service industry, so on Mondays I do some work from home in the morning and then run errands in the afternoon.  I like it actually because I’ve noticed grocery stores usually re-stock on Mondays so you get pretty fresh produce and meat.  And I can be in and out there really fast since everyone else is at the office.  It also enables me to shop to buy fresh ingredients for Monday night dinner so I don’t have to defrost anything. (more…)