Home Made Winter is the second book by Yvette van Boven, a Dutchy-Frenchy chef whose gorgeously illustrated and inspirationally designed tomes are like no other cookbooks you've seen before. Here are recipes that cannot be defined by a particular cuisine; recipes written the traditional way and as illustrations only; and food crafting projects like "how to make a cured sausage."
Home Made Winter is available wherever books are sold. Try out this recipe for a delicious stew that's perfect for the coming cooler months.
1 tsp butter
14 oz (400 g) boneless lamb stew meat, in chunks (I use leg of lamb)
1 large onion, diced
3 ribs celery, chopped
2 leeks, white and light green parts, washed well and sliced into rounds
1 parsnip, peeled and cubed
2 carrots, peeled and cubed
½ rutabaga, peeled and cubed
salt and freshly ground black pepper
about 9 cups (2 L) lamb broth (or chicken broth)
a few sprigs of fresh thyme
2 bay leaves
2 potatoes, peeled and cubed (optional)
½ cup (100 g) barley
1 small bunch fresh parsley, chopped
Melt the butter in a large saute pan over medium-high heat. Add the lamb and brown it on all sides. Add the onion, celery, leeks, parsnip, carrots, and rutabaga and saute for about 15 minutes. Season generously with salt and pepper.
Add enough broth to cover everything generously, then add the thyme and bay leaves.
Bring to a boil, then lower the heat and simmer for 1½ to 2 hours, until the lamb is very tender. The cooking time depends on the quality of the meat.
When it’s almost done, about half hour before serving, add the potatoes, if using, and the barley. Cook until tender.
Sprinkle the stew generously with parsley and serve with a nice piece of soda bread.
It tastes even better the next day.
Reprinted with permission from Home Made Winter by Yvette van Boven, published by Stewart Tabori & Chang
The opinions expressed on the BUST blog are those of the authors themselves and do not necessarily reflect the position of BUST Magazine or its staff.
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