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TitleThe best stews in the world : 300 satisfying one-dish dinners, from chilis and gumbos to curries and cassoulet
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LanguageEnglish
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Total Pages703
Table of Contents
                            Title Page
Table of Contents
Dedication
Copyright
Acknowledgments
Introduction
STEWS WITH BEEF
Beef Broth
Beef and Potato Stew with Saffron from La Mancha
Beef Stew with Parsnips and Wine in the Style of a Languedoc Housewife
Braised Beef Short Ribs in Merlot
Tripe à la Mode de Caen
Beef Burgundy
Daube Provençale
La Macaronade
Bull Stew in the Style of the Camargue
Stufato
Stracotto
Beef and Cardoon Stew from Tuscany
Home-Style Beef and Tomato Stew from Sicily
Carbonnades Flamandes
Beef Stewed in Beer and Vegetables from Austria
Everyday Swedish Meatball Stew
Swedish Sailor's Beef Stew
Beef and Mushroom Stew from Finland
Cholent
Hungarian Goulash
Boiled Beef with Root Vegetables in the Style of Slovenia
Stifado
Turkish Bean Stew with Pastirma
Beef Stroganoff
Kuyrdak
Beef, Onion, and Coriander Stew of the Algerian Jews
Ragout of Meatballs Stuffed with Cauliflower from Tunisia
Beef and Green Olive Stew with Tunisian Spices
Madfūna
Beef and Root Vegetable Stew with Peanut Butter from Senegal
Beef, Peanut, and Yam Stew with West African Spices
Beef Shank and Onion Stew with Spices from Yemen
Spicy Yemeni-Style Oxtail Stew
Bowshaw Stew with Dumplings
Amelia Simmons's "Beef Alamode" from 1796
Beef Stew with Bourbon
Old-Fashioned American Beef Stew
Chili con Carne
Ropa Vieja from Puerto Rico
Ropa Vieja from Cuba
Beef, Potato, and Corn on the Cob Stew from Colombia
STEWS WITH VEAL
Fricandeau of Veal
Veal, Potato, and Mushroom Stew for the Springtime
Veal Rump Stew in the Style of the Old Presbytery
Blanquette of Veal in the Old Style
Braised Veal Brisket with Pureed Potatoes
Mashed Potatoes with Garlic
Ragout of "Cinnamony" Veal with Tomato and Cream
Ossobuco Alla Milanese
Ossobuco in Saffron and Fennel Ragout with Cavatelli, Pine Nuts, and Almonds
Veal Shanks in Tomato Sauce
La Genovesa
Braised Veal with Wine and Capers from Sardinia
Sardinian Veal Stew in Red Wine
Stracotto in the Tuscan Style
Stracotto in the Style of Florence
Veal Paprikash
Veal Tripe, Chickpea, and Pepper Stew from Turkey
Tafīna
Key West Veal Kidney Stew
STEWS WITH LAMB
The Classic Lamb Stew of Andalusia
Lamb, Chickpea, and Almond Stew in the Style of Córdoba
Lamb, Heirloom Beans, and Fennel Stew in the Andalusian Style
A Fourteenth-Century Catalan Stew: "Meat in the Arab Style"
A Thirteenth-Century Hispano-Muslim Stew: "The Sicilian Dish"
Lamb and Tomato Stew from an Italian Farmhouse
Lamb Stew from the Neapolitan Countryside
Abruzzi Lamb Stew with Egg and Lemon Custard
Caldariello
La Pigneti
Lamb Shank, Artichoke, and Potato Stew
Lamb Stew with Tagliatelle
Lamb, Chicory, Beans, and Pasta Stew
Venetian Wether Stew
Stew of Lamb and Chicory Cooked in an Earthenware Cauldron
Irish Stew
Slovak-Style Mutton Goulash
Lamb and Parsley Stew from Albania
Lamb, Scallion, and Spinach Stew from Bulgaria
Arni Yahni, the Classic Gŕeek Lamb Stew
Lamb Stew "Kapama" Style
Pink Stew: A Turkish Stew of Lamb with Tomato and Yogurt Sauce
Garlicky Lamb Shank and White Bean Stew from Turkey
Lamb, Potato, and Preserved Lemon Stew of a Tunisian Family
Simple and Spicy Lamb and Potato Stew from Tunisia
Sweet Lamb and Quince Ragout in the Tunisian Way
Lamb and Lentil Ragout with Cayenne from Tunisia
Piquant Mutton and Zucchini Stewed in Vinegar from Tunisia
Leafy Green Vegetable and Mutton Ragout from Tunis
Sweet Mutton, Almond, and Rose Petal Stew from Tunisia
Fiery White Haricot Beans, Onion, and Lamb Stew of the Housewives of Algiers
Qamama: A Lamb and Sultana Stew
Ḥarqma
Sweetly Saffroned Lamb, Onion, and Golden Raisin Stew of the Jews of Morocco
The Classic Egyptian Lamb and Green Bean Stew
Palestinian-Style Green Bean and Lamb Stew
Laban Ummu
Lamb, Cauliflower, and Coriander Stew from the Levant
Lamb, Tomato, and Coriander Stew with Yellow Rice Pilaf in the Lebanese Style
Lamb Shank and Zucchini Stew from Lebanon
Lebanese-Style Lamb and Spinach Stew
Cinnamon-Flavored Tomato and Lamb Stew from Lebanon
Okra and Lamb Stew from Lebanon
Tas Kebabi
Yakhnat al-Fūl
Lamb and Fresh Coriander Stew with Pistachios and Almonds from Damascus
Shaqriyya
Persian Gulf-Style Bedouin Lamb and Mushroom Stew
Lamb and Eggplant Stew from Iran
Lamb, Spinach, and Prune Stew from Iran
Vegetable and Herb Stew from the Khuzestan Province of Iran
Masala Lamb Stew
Rogan Josh
Squibnocket Lamb Stew
Martinique-Style Mutton Curry
STEWS WITH PORK
Catalan Stew of Pork, Beans, and Pumpkin
Pork, Eggplant, and Almond Stew from Catalonia
The Córdoban Farmer's Wife's Stew
Garbure
"Quick" Pork, Fennel, and Pumpkin Stew
Roast Pork Shoulder and Italian Sausage Stew
Pork, Tomato, and Wine Stew from Naples
Stewed Pork Shoulder with Ravioli and Snap Peas
Favata
Ragout of Pork Ribs and Sausages
Cabbage and Sausage Stew from Lombardy
Creamed Sausage, Yellow Bell Pepper, and Mushroom Stew
Minestra di Pasta e Fagioli
Pumpkin and Cabbage Stew
Pasta and Pea Stew
Italian Sausage and Pepper Stew
Pork and Bell Pepper Stew
Dutch Brown Bean Stew
Swedish Sausage and Brussels Sprout Stew
Rhineland-Style Smoked Sausage and Lentil Stew
Austrian Pork and Cabbage Stew from Vienna
Croatian Sausage and Sauerkraut Stew
Czech-Style Pork and Sauerkraut Goulash
Hungarian Smoked Sausage and Prune Stew
Pot Eten
Chile Verde
Quebec-Style Meatball Stew
Quebec-Style Pork Hock and Meatball Stew
Mexican Pork, Chorizo, and Chipotle Chile Pepper Stew
Pozole
STEWS WITH FOWL, GOAT, AND RABBIT
Chicken Broth
Olleta
Coq Au Vin
Duck Wing Stew from the Languedoc
Chicken and Butternut Squash Minestrone
Piedmontese Turkey Stew
Braised Duck in the Style of the Veneto
German Chicken Stew with Caraway Dumplings
Waterzooi
Romanian Chicken Stew
Chicken Stew from Greece
Chicken and Vegetable Stew from Turkey
Turkish Chicken and Okra Stew
Algerian Chicken, Almond, and Saffron Stew
Groundnut Stew from Ghana
Chicken and Coconut Stew from Kenya
Fesenjan
Chicken and Sweet Potato Curry
Barbara Shulgasser-Parker's Chicken Stew with Prunes
Poulet Prune
New Mexico-Style Chicken Stew
Chicken Stew in the Style of Veracruz
Goat Stew from the Hills of Useres
Corsican-Style Goat Ragout
A Caribbean Goat Stew from Aruba
"Poor Folk's" Peppered Rabbit Stew from Andalusia
Braised Rabbit and Mushrooms in Wine Sauce from Brittany
Braised Rabbit in the Style of Licodia Eubea
Braised Rabbit with Gremolada
Rabbit and Lemon Ragout from Greece
Brunswick Stew
Venezuelan-Style Rabbit and Coconut Stew
STEWS WITH FISH AND SHELLFISH
Fish Broth
Zarzuela
Monkfish Stew with "Burnt Garlic" and Clams
Fish Stew from Huelva in Andalusia
Bouillabaisse
Sauce Rouille
Croûtes
An Easier Bouillabaisse
Italian "Creamed" Fish Stew
Burrida
Cacciucco
Fishermen's Fish Stew from the Port of Caorle in the Veneto
"Delicious" Swordfish Stew
The Humble Tuna Stew of the Sicilian Fisherman
Tuna Ragout from Palermo
Tuna Stew with Rotini
Neapolitan-Style Octopus Stew
Grand Seafood Stew in the Style of Naples
Zuppa di Pesce al Diavolo
Zuppa di Pesce with Saffron-Flavored Shrimp Broth
Fish Stew with Shrimp and Fennel
Zuppa di Pesce with Escarole
Zuppa di Pesce with Spicy Chopped Vegetables
Zuppa di Pesce Siracusana
Zuppa di Pesce Alla Catanese
Mussel Stew from Taranto
Mediterranean Seafood Ragout
Swedish Salmon Stew From VäxjÖ
Finnish Salmon Stew
Finnish Trout Stew
Kakavia
Gray Mullet and Celeriac Stew from Turkey
Turkish Seafood Stew in an Earthenware Casserole
Eggplant and Seafood Stew from Ghana
Fiery Ragout of Fish Balls from Tunisia
Tunisian Fish Stew in the Style of Sfax
Octopus Stew from the Island of Djerba
Moroccan Fish Stew
Sharmū la: A Moroccan Fish Marinade
Ragout of Saffron-Flavored Fish Dumplings from Morocco
Lebanese-Style Fish Stew with Rice
Fish Curry in the Bengali Style
Maine Lobster Stew
Cape Cod Portuguese Seafood Stew
Wellfleet Oyster Stew
Oyster Crackers
Nantucket Scallop Stew
Lobster and Oyster Ragout
Cape Cod Clam Chowder
New York's Grand Central Oyster Bar Restaurant's Oyster Stew
Tidewater Stew
Maryland Seafood Stew
Pine Bark Stew
Florida Keys-Style Lobster Stew
Louisiana Shrimp Stew
Baja Seafood Stew
Veracruz-Style Crab Stew
STEWS WITH VEGETABLES
Catalonian Lentil Stew
Spicy Catalan Stew of Haricot Beans
Catalan-Style Onion, Potato, And Eggplant Stew
White Bean, Rice, and Potato Stew from the Aragon Province of Spain
Pisto Manchego
Chickpea Stew with Saffron from Córdoba
Valencian Rice and Lentil Stew
Bean and Cabbage Stew from the Roussillon
Spinach Bouillabaisse
Gianfottere
Pasta Fasool
Eggplant and Artichoke Stew Alla Pantesca
Sardinian Vegetable Stew
Red Bell Pepper and Broccoli Stew
Mushroom Stew From Calabria
Bavarian Vegetable Stew
Tourlu
Briami
Greek Okra Stew
Greek Lenten Vegetable Stew
Potato and Carrot Stew From Greece
Greek Garden Pea and Olive Oil Stew
Hünkar Beğengi
Türlü
Turkish Summer Vegetable Stew
Vegetable Stew from Tunisia with Rose Petals
Murshān
Turnip, Tomato, Chickpea, and Spinach Stew with Beef from Tunisia
Tunisian-Style Spicy Swiss Chard and Black-Eyed Pea Stew
Green Bean and Pomegranate Stew from Syria
Kerala-Style Vegetable Stew
Spicy Indian Eggplant Stew
Succotash
Jagasee
Xonequi
STEWS WITH MIXED MEATS
A Spanish Stew From Madrid
Spanish-Style Chorizo Sausage and Pepper Stew
Escudella
Cocido
Andalusian Chickpea and Veal Tripe Stew
Iberian Linguiça and Chicken Stew
Pot-Au-Feu in the Style of Carcassonne
Veal and Veal Kidney Stew with Cream
Gras-Double Safrané à l'Albigeoise
Cassoulet
Cassoulet Ménagère: an Easier Cassoulet
Simple Mock Cassoulet
Duck, Sausage, and Chestnut Stew from Lombardy
Minestrone with Beans, Cabbage, Squash, and Pesto
Bollito Misto
Scottiglia
Corsican Ragout of Mutton, Duck, and Sausage
Bigos
Bosnian Stew
Greek Fava Bean Stew
Solyanka
Duck, Shrimp, Andouille Sausage, and Okra Stew with Rice
Roast Duck, Oyster, and Andouille Sausage Gumbo
Andouille Sausage, Shrimp, and Oyster Gumbo
Kentucky Burgoo
Plymouth Succotash
Puerto Rican Beef, Pork, Malanga, and Plantain Stew
Feijoada
Cliff's No-Name Stew
Sources
Index
                        
Document Text Contents
Page 351

everything, season with salt and pepper, and bring to just below a boil over
high heat. Reduce the heat to low, cover, and simmer very gently, without
letting the broth come to a boil, until the meat on the chicken nearly falls
off, about 2½ hours. Remove the chicken and set aside or bone it, if you
desire. Continue to simmer the remaining ingredients until the parsley roots
are soft, another 30 minutes.

2. In a medium-size bowl, beat together the egg yolks, heavy cream, the
remaining 2 tablespoons of butter, and a few tablespoons of the broth from
the casserole. Remove the parsley roots and pass them through a food mill
or mash them. stir them into the egg mixture. slowly pour the egg mixture
into the stew, whisking all the time so the eggs don't curdle. Add the parsley
and lemon juice and stir. Ladle the broth over the chicken pieces and serve
immediately.


Makes 6 to 8 servings

Page 352

Romanian Chicken Stew

ALTHOUGH THIS ROMANIAN CHICKEN stew is quite appetizing, you must pay some
attention to it while cooking to ensure a perfect dish. Chicken flesh does not like
to be boiled, which only serves to toughen it. A tender chicken, where each bite
is pleasingly moist and flavor filled, can be achieved by never letting the broth
reach a boil; it should only bubble very gently at most. For that reason, use a
heat diffuser, unless your burner has a simmer setting. The unique flavor of this
stew comes from the nutty and almost coffee-like taste of the roasted flour that is
stirred into the stew at the end of the cooking time. In Romanian, this stew is
called tocană de pui.


½ cup Clarified Butter ([>])
1½ pounds boneless, skinless chicken breasts, cut into 1¼-inch cubes and patted dry with paper towels
1½ pounds boneless, skinless chicken thighs, cut into 1¼-inch cubes and patted dry with paper towels
1½ pounds onions, thinly sliced
¼ cup tomato paste
2 teaspoons hot Hungarian paprika
1 ⅓ cups dry white wine
1½ teaspoons salt, or more as needed
2 small bay leaves
4 allspice berries
¾ cup unbleached all-purpose flour

Freshly ground black pepper to taste
¾ cup finely chopped fresh parsley leaves

1. In a large casserole, melt the clarified butter over medium heat. Cook the
chicken until it turns color on all sides, stirring, 5 to 6 minutes. Remove
with a slotted spoon and set aside.

2. Add the onions to the casserole, reduce the heat to medium-low, and cook,
covered, until soft, about 20 minutes. Add the tomato paste and paprika and
stir for 1 or 2 minutes to mix well. Return the chicken to the casserole,
reduce the heat to low, add the wine, salt, bay leaves, and allspice berries.
Simmer until the chicken is tender, never letting it come to a boil and
stirring occasionally, about 1 hour.

3. Meanwhile, preheat the oven to 450°F. Spread the flour on a small baking
tray and roast until it browns and develops a distinctive nutty or coffee-like

Page 702

Scottiglia, [>]–[>]
Shanks in Tomato Sauce, [>]
Solyanka, [>]–[>]
Stew in Red Wine, Sardinian, [>]
Stracotto in the Style of Florence, [>]
Stracotto in the Tuscan Style, [>]–[>]
Tafīna, [>]–[>]
Tripe, Chickpea, and Pepper Stew from Turkey, [>]–[>]
Tripe and Chickpea Stew, Andalusian, [>]–[>]
and Veal Kidney Stew with Cream, [>]–[>]

Vegetable(s). See also specific vegetables
Beef, Peanut, and Yam Stew with West African Spices, [>]–[>]
Broth (substitute), [>]
Chicken and Butternut Squash Minestrone, [>]–[>]
and Chicken Stew from Turkey, [>]–[>]
Cliff's No-Name Stew, [>]–[>]
and Herb Stew from the Khuzestan Province of Iran, [>]–[>]
Minestrone with Beans, Cabbage, Squash, and Pesto, [>]–[>]
Root, and Beef Stew with Peanut Butter from Senegal, [>]–[>]
Root, Boiled Beef with, in the Style of Slovenia, [>]–[>]
Spicy Chopped, Zuppa di Pesce with, [>]–[>]
in Turkish stews, [>]
Zuppa di Pesce with Escarole, [>]

Venetian Wether Stew, [>]–[>]
Venezuelan-Style Rabbit and Coconut Stew, [>]
Veracruz-Style Crab Stew, [>]–[>]
W
Waterzooi, [>]–[>]
Wellfleet Oyster Stew, [>]
wine, cooking with, [>]
X
Xonequi, [>]–[>]
Y
Yakhnat al-Fūl, [>]–[>]
Yam, Beef, and Peanut Stew with West African Spices, [>]–[>]
Yogurt
goat's milk, about, [>]
Persian Gulf-Style Bedouin Lamb and Mushroom Stew, [>]–[>]
Stabilized Cow's Milk, [>]

Page 703

and Tomato Sauce, A Turkish Stew of Lamb with, [>]–[>]
Z
Zarzuela, [>]–[>]
Zucchini
Chicken and Vegetable Stew from Turkey, [>]–[>]
Gianfottere, [>]–[>]
Greek Lenten Vegetable Stew, [>]–[>]
and Lamb Shank Stew from Lebanon, [>]–[>]
and Mutton Stewed in Vinegar from Tunisia, Piquant, [>]
Pisto Manchego, [>]
Tourlu, [>]–[>]
Turkish Summer Vegetable Stew, [>]–[>]
Türlü, [>]–[>]
Vegetable Stew from Tunisia with Rose Petals, [>]–[>]

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