Slow-Cooked Comfort: Soul-Satisfying Stews, Casseroles, and Braises for Every Season

Slow-Cooked Comfort: Soul-Satisfying Stews, Casseroles, and Braises for Every Season

by Lydie Marshall
     
 

Celebrated cookbook author and beloved teacher Lydie Marshall presents 120 comforting, simple, and delicious recipes for succulent one-dish meals in this natural follow-up to her acclaimed Soup of the Day.

In this latest collection, Lydie focuses on fish, poultry, meat, and vegetables that have been simmered in aromatic broths and sauces. Unparalleled in

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Overview

Celebrated cookbook author and beloved teacher Lydie Marshall presents 120 comforting, simple, and delicious recipes for succulent one-dish meals in this natural follow-up to her acclaimed Soup of the Day.

In this latest collection, Lydie focuses on fish, poultry, meat, and vegetables that have been simmered in aromatic broths and sauces. Unparalleled in flavor, these dishes resonate with the coziness of family suppers, hearth, and home. Although these meals epitomize the pleasures of comfort food, the recipes are simple and direct, often requiring just one pot. These make-ahead dishes actually improve with time and are perfect for busy home cooks who want maximum flavor with minimal fuss. Featuring Provençal Beef Stew, which will warm you on the coldest winter day, or a light and satisfying Zucchini and Tomato Custard, featuring the flavors of late summer, Slow-Cooked Comfort is a year-round source of delight.

Editorial Reviews

Library Journal
A nice follow-up to her Soup of the Day, Marshall's new book offers simple recipes for warming braises and stews, from Short Ribs in Tomato Sauce to Chicken with Forty Cloves of Garlic. While many dishes come from the author's native France, there are recipes from a variety of other cuisines as well. And although meat and poultry entr es predominate, Marshall serves up a selection of delectable vegetable dishes, all of which can be prepared in advance-in fact, most of the recipes benefit from being made ahead and then reheated, always a boon for busy cooks. A good companion to Paula Wolfert's Slow Mediterranean Kitchen and Molly Steven's All About Braising, this is recommended for most collections. Copyright 2005 Reed Business Information.

Product Details

ISBN-13:
9780060580421
Publisher:
HarperCollins Publishers
Publication date:
11/08/2005
Pages:
208
Product dimensions:
7.37(w) x 9.12(h) x 0.77(d)

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Slow-Cooked Comfort

Soul-Satisfying Stews, Casseroles, and Braises for Every Season
By Lydie Marshall

HarperCollins Publishers, Inc.

Copyright © 2005 Lydie Marshall
All right reserved.

ISBN: 0060580429

Curry Lamb Stew

This curry lamb stew comes from Sumatra and Borneo, parts of the Malay peninsula. It is one of those dishes that develop more flavor when cooked 1 or 2 days ahead of time.

2 pounds very lean boned leg of lamb, cut into 2-inch cubes

2 tablespoons imported Indian curry, hot or mild (use according to taste)

2 teaspoons anise powder

2 teaspoons ground cinnamon

4 tablespoons vegetable or olive oil

4 cups coarsely chopped onions

Salt

¼ teaspoon cayenne

1 medium-size carrot, cut into ¼-inch slices

1 small red bell pepper, cut into ½-inch cubes

1 large Yukon Gold potato, cut into ½-inch cubes

½ cup unsweetened coconut milk

Preheat the oven to 325 degrees.

Pat the meat dry with paper towels. Reserve on a plate.

Mix the curry, anise, and cinnamon powders in a small bowl and reserve. Heat 2 tablespoons oil in a large skillet over medium heat and brown the onions, stirring for 5 minutes. Transfer them to a deep 3-quart ovenproof casserole and reserve.

Add 1 tablespoon oil to the skillet and brown a few pieces of meat at a time, sprinkling with the spices and salt mixture. Put the meat on top of the onions.

Add 1 tablespoon oil to the skillet and brown the vegetables with the garlic for 3-4 minutes; season with more salt. Add the vegetables to the meat. Pour the coconut milk over the meat and vegetables and cover tightly with aluminum foil.

Bake in the middle of the oven for 1½ to 2 hours.

This stew can stay refrigerated for 2 to 3 days. Bring back to room temperature; then reheat in a 300-degree oven for 20 minutes or until hot.


Rich Chicken Stock

If you are planning to make Cassoulet or Paella , you need a flavorful stock. A commercial stock is never as rich as the one you make. I make the stock with chicken wings and vegetables and reduce the broth by more than half.

4 pounds chicken wings

1 large onion, stuck with 4 cloves

3 cups chopped carrots

1 celery stalk with leaves, coarsely chopped

2 cups chopped celery root

4 or 5 sprigs of flat or curly parsley

Several sprigs of fresh thyme or 1 teaspoon dried thyme

1 tablespoon sea salt

Place the chicken wings in a 15-quart stockpot and cover with 8 quarts of water. Bring to a boil slowly; skim off the foam that rises to the surface when the boil is reached.

Add 1 cup of cold water, bring back to a boil, and skim once more.

Add all the vegetables, herbs, and salt. Bring to a boil, reduce the heat, and simmer at a gentle boil, partially covered, for 3 to 4 hours. Now and then, skim off the fat that rises on top.

Fit a colander into a 4-quart mixing bowl and strain the stock. Pick the meat off the bones and reserve for a chicken salad. Puree the vegetables in the food processor for a soup. Cool the stock.

You should have about 2½ to 3 quarts; boil the broth down if there is more than 3 quarts. Set aside to cool. Discard the fat on top.

Pour the broth into 1-quart plastic water bottles or other containers, and freeze it.

Continues...


Excerpted from Slow-Cooked Comfort by Lydie Marshall Copyright © 2005 by Lydie Marshall. Excerpted by permission.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

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