Post by amarante on Oct 29, 2016 13:03:33 GMT -5
Two foods that evoke Proustian memories of autumn in New York City as a child - chestnuts and pomegranates.
The cookbook as the name suggests contains recipes of all sorts with pomegranates as an ingredient
Lamb Stew with Dried Fruit, Chestnuts, and Pomegranate Syrup
Source: Ann Kleinberg - Pomegranates
I realize that a cookbook author shouldn’t admit to favorites, but I can’t resist this exquisite lamb dish. The fruit, the chestnuts, the pomegranate syrup—all join up with tender lamb to create heaven on a plate!
Serves 6 to 8
¼ cup olive oil
2 yellow onions, chopped
5 cloves garlic, sliced
3 pounds lamb stew, cut into 2-inch cubes
1 teaspoon salt
1 teaspoon freshly ground black pepper
½ teaspoon ground turmeric
3 carrots, peeled and cut in thirds on the diagonal
1 leek, white part only, sliced
1 cup beef stock, or 1 bouillon cube dissolved in 1 cup water
1 cup dry red wine
3 tablespoons tomato paste
2 tablespoons balsamic vinegar
½ teaspoon ground cinnamon
½ teaspoon dried thyme
Grated zest of ½ lemon
¾ cup dried apricots
¾ cup prunes, pitted
¼ cup Pomegranate Syrup
1 cup chestnuts, roasted and shelled
Heat the olive oil in a Dutch oven over medium heat. Add the onions and garlic and sauté for 5 minutes. Increase the heat to high and add the lamb, salt, pepper, and turmeric. Brown the lamb on all sides.
Add the carrots, leek, stock, wine, tomato paste, vinegar, cinnamon, thyme, and lemon zest. Bring to a boil, decrease the heat to low, cover, and cook for 45 minutes. Add the apricots, prunes, and pomegranate syrup. Stir well, cover, and cook for 30 minutes longer. Add the chestnuts, cover, and cook for 15 minutes longer. The lamb should be tender and the vegetables, soft but not mushy.
The cookbook as the name suggests contains recipes of all sorts with pomegranates as an ingredient
Lamb Stew with Dried Fruit, Chestnuts, and Pomegranate Syrup
Source: Ann Kleinberg - Pomegranates
I realize that a cookbook author shouldn’t admit to favorites, but I can’t resist this exquisite lamb dish. The fruit, the chestnuts, the pomegranate syrup—all join up with tender lamb to create heaven on a plate!
Serves 6 to 8
¼ cup olive oil
2 yellow onions, chopped
5 cloves garlic, sliced
3 pounds lamb stew, cut into 2-inch cubes
1 teaspoon salt
1 teaspoon freshly ground black pepper
½ teaspoon ground turmeric
3 carrots, peeled and cut in thirds on the diagonal
1 leek, white part only, sliced
1 cup beef stock, or 1 bouillon cube dissolved in 1 cup water
1 cup dry red wine
3 tablespoons tomato paste
2 tablespoons balsamic vinegar
½ teaspoon ground cinnamon
½ teaspoon dried thyme
Grated zest of ½ lemon
¾ cup dried apricots
¾ cup prunes, pitted
¼ cup Pomegranate Syrup
1 cup chestnuts, roasted and shelled
Heat the olive oil in a Dutch oven over medium heat. Add the onions and garlic and sauté for 5 minutes. Increase the heat to high and add the lamb, salt, pepper, and turmeric. Brown the lamb on all sides.
Add the carrots, leek, stock, wine, tomato paste, vinegar, cinnamon, thyme, and lemon zest. Bring to a boil, decrease the heat to low, cover, and cook for 45 minutes. Add the apricots, prunes, and pomegranate syrup. Stir well, cover, and cook for 30 minutes longer. Add the chestnuts, cover, and cook for 15 minutes longer. The lamb should be tender and the vegetables, soft but not mushy.