M. Andrew Gordon

Posts Tagged ‘Stew’

Last Minute Substitutions Yield Grand Results

In Beef, Main Dish, Soups and Stews, Uncategorized on March 2, 2011 at 9:40 pm

As I awoke on Sunday morning, I had a hankering for a richly spiced stew, possibly a curry or perhaps some Moroccan-inspired flavors.  That Lena would be coming back from running a 10K in the snow also made a hearty stew seem like a great idea.  Lamb stew really got me intrigued but when I went to the grocery store (I didn’t feel like making a special cross-town trip to a butcher), all of the lamb seemed excessively priced for the cuts available.  Enter the first substitution: boneless beef sirloin filets for lamb.  At this point, my thoughts began to drift back into the curry realm, and I started salivating thinking about beef rendang.  But I am nothing if not stubborn and I decided to try out the beef in a Moroccan-styled stew.

As I started chopping onions and cutting meat, I had every intention of serving this stew over rice.  But when I realized that I had several potatoes taking up space on the shelf, I decided that I’d try my hand at gnocchi.  Substitution number two turned out to be a smart one, as the soft, doughy gnocchi were the perfect accompaniment to this stew.

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Octopus confit with mussels and beans

In Seafood on October 26, 2010 at 8:10 pm

I have been wanting to cook octopus confit for about a year, waiting patiently for the right moment.  Octopus has long been one of my favorite foods to cook and ever since I had a grilled octopus dish at Ceiba in Washington, D.C.  That grilled octopus haunts my dreams and not because I envision a ghostly mollusc out to seek revenge with charred tentacles but because the delicate flavor and that wonderful grilled smokiness was so damned delicious.

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A quick and different dinner for a Tuesday night

In Main Dish, Poultry, Soups and Stews on October 12, 2010 at 8:25 pm

A fairly quick dinner for a weeknight, made a little quicker by buying a pre-peeled butternut squash, not something I normally do.  The paprika, chile powder, and chile pepper give this stew a significant dose of heat.  If you’re not a fan of spiciness, I would omit the chile pepper.  This would also be delicious with coconut milk in place of some of the chicken stock.

Chicken-Butternut squash-Chickpea Stew

Serves 4

  • 2 lbs chicken breast, chopped
  • 2 tablespoons smoked paprika
  • 1 teaspoon chile powder
  • ½ teaspoon cinnamon
  • ¼ cup olive oil
  • 1 butternut squash, chopped
  • 1 medium red onion, halved and sliced
  • 2 cloves garlic, diced
  • 1 tablespoon cumin
  • 1 chile pepper, sliced thin
  • 1 cup chicken stock
  • 1 can chickpeas, drained
  • 1 tablespoon lemon zest
  • 1 tablespoon champagne vinegar
  • ¼ cup chopped cilantro
  • Sea salt
  • Freshly ground black pepper
  1. Combine half the paprika, chile powder, and cinnamon.  Coat chicken.
  2. Heat half the olive oil in large pan.  Add chicken and cook until browned all over.  Remove to a plate.
  3. Add remaining oil and cook squash until starting to brown and beginning to soften, about 8 minutes.  Remove from pan.  Add onion and garlic and cook for about five minutes.  Add remaining paprika and cumin, stirring to combine.  Cook for an additional five minutes.  Return chicken and squash to pan.
  4. Add chile pepper, chicken stock and bring to a boil.  Cover, lower heat to simmer, and cook for 20 minutes.
  5. Add chickpeas and cook for five minutes.  Stir in lemon zest and champagne vinegar.  Serve with cilantro, salt, and pepper.