To compensate for the time, I jacked up the temperature somewhat (about 315 for the first hour, and 275 for the second). Of course, being the overreaching cook that I am, I thought I would be able to make this stew on a weeknight. She convinced me to try using sirloin meat, and had advised me on cooking it “low and slow” (low meaning 250F) for several hours. I decided to give elk stew a try after talking to Christine from Shooting Star at the Alberta Avenue Farmers’ Market. For us, this means potatoes from Greens, Eggs and Ham, carrots from Riverbend Gardens, mushrooms from MoNa…and elk from Shooting Star Ranch. Stew is great not only for its comforting aspects, but is the perfect winter meal – nearly all the ingredients for a typical stew can be found at your local farmers’ market right now. No stock/wine combination could outshine the aromatic porcini liquid, especially to have been made in that amount of time. Both of us agreed, though, that the best thing about the dish really was the broth. The beef, as expected, wasn’t as tender as when cooked in the oven for a longer period of time, but it was still pretty tasty. Our entire condo was perfumed with the scent of the mushrooms, which also had the effect of lightening the dish as well, as the broth was more liquid than paste). What sets it apart is the inclusion of dried mushrooms (we used porcini), and the soaking liquid. ![]() This stew cooks up on the stovetop, for around an hour and a half. Mark Bittman says that his recipe for mushroom stew with beef chunks can be easily adapted into a vegetarian dish by simply using more mushrooms, but since we had a package of beef stew meat left (our dwindling cow share stash), I thought it would be a good recipe to make and compare with our previous slow-roasted version. With so many duties and expectations, Shion is definitely going to have an exciting and tiring three years, but she's determined to make it to the top and graduate as one of the Academy's few successful students.Eye-rolling title aside, since launching into the world of meat stew a few weeks ago, we’ve continued to crave it, and have been experimenting with different recipes to satisfy that craving. Who can turn away those hopeful eyes? Shion suddenly finds her work cut out for her between reigning in her brother, making sure Eishi doesn't collapse from exhaustion, and her own schoolwork and personal interests. When the twins are sent to the best culinary school in the world, Tsukasa Eishi, first seat of the Elite 10, asks her to be his assistant. Her cool, think-everything-through personality makes her the perfect counter to her brother's spontaneous and often either dumb or reckless ideas. She happily stays in his shadow but doesn't worship him. ![]() Yukihira Shion is the ice to her brother's fire, the moon to his sun. ![]()
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