1922 stew wine Recipes

butter, sliced yellow onion, whole tomatoes or 6 whole canned tomatoes, basil (i use both) or oregano, to taste (i use both), dry white wine or 1/4 cup beer, salt and pepper, to taste

chopped green bell pepper, sliced celery, onion, chopped, garlic, minced, peeled chopped tomatoes, red wine vinegar, fresh ground black pepper

olive oil, beef stew meat , cut into 1-inch pieces, halved mushrooms (about 8 oz), diagonally cut carrot, coarsely chopped onion, sliced celery, garlic cloves, minced, water, cabernet sauvignon or other dry red wine, dried thyme, kosher salt, coarsely ground black pepper, no-salt-added stewed tomatoes, undrained, bay leaves, sliced ripe olives, drained, red wine vinegar, chopped fresh flat-leaf parsley

big mushrooms, raw serrano ham 3 mm thick (jamon crudo), garlic cloves, chopped parsley, red wine, concentrated beef stock, fresh parsley leaves

orange, lemon, pitted dried plums (about 1 lb), orange juice, sweet marsala wine, cinnamon stick, yogurt cream

vegetable oil, rabbit, cut into serving pieces (about 2 1/2 lb, dressed ), essence , recipe follows, all-purpose flour, sliced onions, sliced assorted wild mushrooms , such as shiitakes, oysters, and chanterelles, salt, cayenne pepper, coarsely ground black pepper, tasso, finely chopped, port wine, bay leaf, chicken stock, chopped green onions, recipe black pepper drop biscuits , recipe follows, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried oregano, dried thyme, cupall-purpose flour, baking powder, baking soda, salt, vegetable shortening, milk, coarsely ground black pepper

olive oil, chopped onions, crushed bay leaves, garlic, chopped green bell peppers, baby carrots, peeled, new potatoes, quartered, salt and pepper, dry red wine, veal stock or any dark stock, fresh chaurice patties, chopped parsley, crusty portuguese bread

turkey parts (thighs and legs work well for this recipe), salt, onions, sliced into 1/4-inch rings, bundle of fresh herbs , tied (any combination of the following are appropriate: sage, thyme, parsley, marjoram, or savory), or 2 tbsp dried, red wine vinegar or cider vinegar, salted butter, sugar, black peppercorns, thick) slices of hearty bread, cut in half and toasted or fried until browned

olive oil, chicken, cut into 8 pieces, ground cinnamon, kosher salt and freshly ground black pepper, onions, roughly chopped, garlic, minced, plus 2 cloves, whole, dry white wine, water, tomato paste, mizithra, suggestion : cooked rice or cooked orzo.

cold small-cubed butter, sugar, baking powder, salt, all-purpose flour, fresh tarragon leaves, chopped, freshly ground black pepper, buttermilk, eggs, whole rabbits (2 1/2 to 3 lb each), all-purpose flour, salt and freshly ground black pepper, olive oil, shallots, cut into medium dice, baby carrots, halved, rosemary, head spring garlic, crushed red pepper, chicken stock, hot, white wine, morels (or other seasonal mushrooms), quartered, fresh peas, fresh tarragon, leaves chopped

extra virgin olive oil, diced yellow onions (2 onions), diced carrots (3-4 carrots), garlic cloves, minced (about 1 tbsp.), tomatoes, french green lentil (7 oz), vegetable stock (or chicken stock), mild curry powder, fresh thyme leaves, chopped, kosher salt, fresh ground black pepper, good quality red wine vinegar

coarsely chopped swiss chard (about 2 bunches), water, olive oil, chopped onion, roasted garlic-flavored diced tomatoes , un-drained, sugar, salt, pepper, red wine vinegar

olive oil, whole duck (about 3 to 5 lb), cut into 8 pieces, essence , recipe follows, flour, julienned onions, chopped tasso, sliced assorted wild mushrooms , such as shiitakes, oysters, and chantrelles, red wine, dark chicken stock, chopped green onions, chopped parsley, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried leaf oregano, dried thyme

fryer chicken, about 3 to 3 1/2 lb cut into 8 pieces, essence , recipe follows, flour, olive oil, okra, washed, stems removed, and slice into 1/4-inch rounds, julienned onions, chopped celery, chopped tomatoes, bay leaves, minced garlic, dry white wine, dried thyme leaves, cayenne, salt and black pepper, grated parmigiano-reggiano cheese, chopped green onions, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried leaf oregano, dried thyme

green or black lentils, fennel bulb, fronds reserved, for garnish, red onion, peeled , root end left on, carrot, peeled, stalk celery, bay leaves, bundle thyme, garlic , smashed, salt, extra-virgin olive oil, bacon , cut into lardons, red onion, finely diced, celery, finely diced, fennel, finely diced, carrot, finely diced, garlic , smashed and finely chopped, whole-grain mustard, red wine vinegar, kosher salt

rabbit , cut into pieces, essence , recipe follows, all-purpose flour, olive oil, chopped yellow onions, chopped celery, chopped carrots, minced garlic, salt, ground black pepper, red pepper flakes, tomato paste, chopped seeded tomatoes, bay leaves, fresh thyme, dry red wine, veal stock, wild mushrooms , such as wood ear, shiitake, morel, or chanterelle, wiped clean, stems trimmed, and tops sliced, chopped fresh parsley, chopped fresh basil, unsalted butter, pappardelle (wide flat pasta strips), or fettuccini, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried leaf oregano, dried thyme

salted cod, onion, diced, green bell pepper, finely diced, red bell pepper, finely diced, yellow bell pepper, finely diced, tomatoes, diced, garlic, minced, white wine, tomato juice, parsley, chopped, cilantro, chopped, crushed red pepper, eggs, salt and pepper, ripe sweet plantains, peeled and sliced in 1/2 lengthwise making sure not to cut all the way through, vegetable oil

beef stew topped with black pepper biscuit crust ingredients, beef for stew, salt and freshly ground pepper to taste, canola oil, yellow onions, coarsely chopped, carrots, peeled and cut into 1-inch lengths, stalks celery, coarsely chopped, garlic, minced, beef stock - recipe below, dry red wine (optional), bouquet garni : 3 rosemary sprigs, 4 flat-leaf parsley sprigs, 1 bay leaf, 3 to 4 peppercorns, ingredients for biscuit crust, all-purpose flour, baking powder, sugar, heaping tbsp cracked pepper, salt, cold unsalted butter , cut into pieces, whole milk, unsalted butter, melted, minced fresh flat-leaf parsley for garnish (optional), preheat the oven to 350of., beef cubes dry with paper towels and sprinkle with salt and pepper., in a large dutch oven or flameproof casserole, heat 2 tbsp of the oil over medium-high heat. sear the beef cubes on all sides until nicely browned. don tsp move the meat too much in the pot; let it sear so that it develops a nice browned crust. transfer the beef cubes to a plate. pour off the oil from the pot., return the pot to medium heat and add the remaining 1 tbsp oil. add the onions, carrots, and celery and saute for about 3 minutes, or until the vegetables begin to soften. add the garlic and saute for 2 to 3 minutes., add the stock and wine and stir to scrape up the browned bits from the bottom of the pan. return meat and any accumulated juices to the pot., make a bouquet garni by tying the rosemary and parsley sprigs, bay leaf, and peppercorns in a square of cheesecloth. put the bouquet garni in the pot., cover the pot and braise in the oven for 2 hours and 15 minutes or until tender, stirring the stew several times., meanwhile , make the biscuit crust: in a medium bowl, whisk the flour, baking powder, sugar, cracked pepper, and salt together. using your fingertips, a fork, or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs., add the milk all at once and stir just until the dough comes together in a mass., turn the dough out onto a lightly floured surface and knead 8 to 10 times, or just until cohesive. using a rolling pin or your hands, roll or pat the dough into a circle or oval about 1/4 inch thick., stew from the oven , uncover, and lay the dough on top. it will not fit perfectly or seal tightly. this is a rough topping. brush the dough with the melted butter., return the stew to the oven and cook, uncovered, for 12 to 15 minutes, or until the crust is golden brown., serve, remove the crust from the pan and set aside. serve the stew with the vegetables. cut the crust into pieces and top the meat with the crust. ladle sauce from the stew over the crust, meat, and vegetables. garnish with minced parsley, if desired., variation, serve in 6 individual onion soup crocks or similarly sized ovenproof dishes, put the meat into the crocks with the vegetables and sauce from the stew. increase the oven temperature to 425of., make the biscuit dough and roll it into a round about 1/2 inch thick. cut the dough into 6 rounds large enough to overlap the bowls by about 1/2 inch. lay the rounds over the crocks and crimp the edges to seal. brush with melted butter and set the crocks on a baking sheet. bake for 12 to 14 minutes, or until the crusts are golden brown.