January 14, 2010

Stew golorious stew!

So it's been ages since I made stew.  Years and years.  Since it's been so cold I wanted something that would last for a couple meals.  It was perfect for this type of week.  I know stews are pretty basic, and you can throw in just about anything that you have in the fridge.  The one addition I added was Squash.  I know it may sound a little weird, I thought it could make it unpleasantly sweet but it didn't.  I was surfing through recipies from everyone, Ina Garten, Martha, Alton Brown and then I got to one from Jamie Oliver.  I have a secret crush on Jamie, since one time when I was working at Food & Wine he did a cooking demo in the test kitchens and called me "Little Tiger" for one reason or another... So I like pretty much anything he has to cook.  Well, in his recipe he put squash in his stew along with Jeruseleam Artichokes, which I couldn't find anywhere...  It was a GREAT addition!  There was actually no sweetness.  I cooked the stew in the oven for about 3-4 hours. I added the carrots in the last hour so they wouldn't over sweeten the broth.

I used sage and rosemary and LOTS of black pepper & garlic in addition to all of the other standard stew offerings.  In the end I think it turned out mighty tasty. 

1 comment:

  1. I love butternut squash in my stew, in fact many squash work well. I avoid acorn squash and spagheti squash becasue they easily become "thready" in the stew or soup. In particular, I like Delicata, Pattypan (cook less like carrots), Pumpkin, and if you can find it (I did at a farmer's market this fall) Autumn Cup Squash. Looked good Lauren!