All posts tagged: stew

Pressure Cooker Wild Boar Stew (Spezzatino di Cinghiale)

It’s Wild Boar Week on DadCooksDinner. (Why wild boar? I…I don’t know. Why not wild boar?) Wild boar! I think of a snout, tusks, and a bad attitude. Turns out, I’m not wrong about that. (Especially the bad attitude.) We’ve got a wild boar problem in Texas. Wild boar are free range, in the original sense – we have no control over them. They roam across the countryside, rooting around in farmer’s fields, destroying backyard gardens, generally being a pest. Picture the swine version of a nuisance animal – let’s say a raccoon – digging in your back yard. Except this one weighs 200 pounds. And did I mention the tusks? They’re a particular problem in Texas, but they’re loose in 39 states, including my home state of Ohio. “Feral Swine” is the official USDA designation, because American wild boar is a cross between pigs that escaped the first Spanish explorers, and European wild boar introduced for hunters in the late 1800’s. Feral swine is a great name for a band. Or a competition barbecue …

Pressure Cooker Lamb Stew with Guinness and Barley

Pressure Cooker Lamb Stew with Guinness and Barley

This year, for Saint Patrick’s day, I decided to get fancy. Instead of my usual corned beef and cabbage, I wanted to make a traditional Irish lamb stew. Traditional may be pushing it a bit, since I did want to cook it in my pressure cooker. Unfortunately…my headnote is going to be a lot quicker than usual. I cooked this recipe a week before St. Patrick’s day, so I would have pictures for the blog. It was fabulous – lamb shoulder chops have so much flavor that they carry this relatively simple stew. (Adding some Guinness helps as well. Brilliant!) I wrote up the instructions, picked out the good pictures, and went to bed.  The next morning, I threw my back out. Ow ow owie ow. It’s three days later, and I can finally sit upright for a few minutes…thanks to all the interesting medicines the ER doctor gave me. *In other words – If this doesn’t make any sense, I apologize. It’s the meds talking. Looking for a quick stew for St. Patrick’s day? …

Lamb Shanks with Tomatoes and White Beans

It has been cool here in Copley; summer is ending, and the wind is carrying a hint of fall. That’s why, when I was paging through Pam Anderson’s Perfect One-Dish Dinners, this recipe jumped out at me as the one that I had to make. Lamb shanks with white beans and tomatoes screams “fall comfort meal” to me, and it seemed like the ideal recipe to start with in my review of Pam’s book. As usual, Pam has the recipe dialed in – she has it just as simple as it can be, and no simpler. The recipe is straightforward without being overly simplistic. The lamb is tender and falling apart, like a good braised lamb should be. Her technique of braising in a high-heat oven, with a foil wrapped pan worked well. *I had to cook the lamb a bit longer than Pam recommended to get it truly fork tender. That seems to happen to me with a lot of published recipes, from a variety of sources. I wonder if my oven is running a little …

Beef Burgundy

And now, for a stew that is elegant enough to serve at a dinner party…if I ever had such a thing.*I just “have people over”, as Pam Anderson says. Beef Burgundy, Julia Child’s way, is a tour de force production.  It was the recipe she made in the first episode of “The French Chef”, and she chose it for a good reason.  The big chunks of beef, bathed in the velvety wine sauce, with browned pearl onions and mushrooms mixed in at the last minute…amazing. Julia’s recipe takes a maximum effort, and gives a maximum reward. I’ve made Julia’s version.  Once. I loved it, but I’m using a simpler version here.*I’ve heard that this recipe plays a big part in Julie and Julia.  As of this writing, I haven’t seen it yet.  Yes, I know, I’ll have to turn in my foodie membership card. I follow what I think of as my basic stew technique.  Brown the beef (in some bacon fat…yum…). Saute the aromatics in the leftover fat, add the liquid (burgundy…yum again…), and simmer in the …