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Measurements

Title: Winter Vegetable Stew with a Cheddar Crust
Categories: Stews, Vegetables, Food & wine, Dkuhnen msn
Yield: 6 Servings

4 T Butter
1/4 c Olive oil
1 lg Red onion, cut crosswise into 1/2" thick rounds
3 md Carrots, cut into 1" pieces
1 Celery root (about 1 lb) Peeled and cut into 1" Pieces
1 Acorn squash (about 1 1/2lb) Peeled and cut into 1 1/2" Pieces
1 Butternut squash (about 1 1/2 lb) peeled and cut Into 1 1/2" pieces
3 Parsnips, peeled and Quartered lengthwise
5 md Portobello mushrooms (about 1 lb), stems reserved for Broth, caps cut into 1" Pieces
4 c Mushroom broth (recipe Follows)
Salt and freshly ground
Black pepper
1/4 t Marjoram

CHEDDAR BISCUIT CRUST
2 c All-purpose flour
4 t Baking powder
1 1/2 t Minced garlic
1/2 t Salt
1/4 t Coarsely ground pepper
1 Stick (4oz) cold, unsalted Butter, cut into cubes
1 c Shredded sharp cheddar
Cheese, shredded (4oz)
1 c Heavy cream

MUSHROOM BROTH
1/4 c Vegetable oil
1 1/2 lb White mushrooms, finely Chopped
Reserved portobello mushroom stems, brushed clean
1/2 Spanish onion, coarsely chopped
2 t Chopped garlic
2 c Dry white wine
1/2 c Soy sauce
1/2 c Dried mushrooms, such as
Porcini, shiitake (1/2 oz)
pn Salt
1/2 t Herbes de provence or thyme

TO MAKE THE MUSHROOM BROTH:
In a large non-reactive saucepan, heat the vegetable oil over moderately high heat. Add white mushrooms, portobello stems, onion and garlic and cook, stirring, until the mushrooms release their liquid, about 5 minutes. Add the wine, soy sauce, dried mushrooms, salt, herbes de provence and 6 cups of water and bring to a boil. Cover, reduce the heat to moderate and simmer until the liquid is reduced to about 4 cups. about 1 hour. Pour the broth through a fine strainer into a heatproof bowl. Strain again, leaving any particles at the bottom of the bowl.
TO MAKE THE STEW:
Preheat the oven to 400F. In a large nonreactive skillet, melt 1 tbsp. of the butter in 1 tbsp. of oil over moderately high heat. Add the onion and carrots and cook, stirring occasionally, until browned all over, about 10 minutes; transfer to a large roasting pan. Add another tbsp. each of oil and butter to the pan. Add celery root and butternut squash and cook, stirring occasionally, until browned all over, about 10 mins ; transfer to the roasting pan. Repeat browning process with acorn squash and parsnips; transfer to roasting pan. Add mushrooms, and repeat until tender and browned all over (about 6mins.) remove to roasting pan. Add broth to the skillet and bring to a simmer over high heat, scraping up any browned bits. Pour over the vegetables. Season with Salt and pepper and add marjoram. Cover with foil and cook in the oven for about 45mins. or until just tender. Increase oven temp. to 450F and cook, uncovered for 5 mins.
MEANWHILE, MAKE THE CHEDDAR BISCUIT CRUST:
In a medium bowl, stir together the flour, baking powder, garlic, salt and pepper. Cut in the butter, until mixture resembles coarse meal. Stir in the cheese. Add cream and mix lightly with wooden spoon until the dough just holds together. Cover and set aside. Using a large spoon, dollop the biscuit dough on the vegetable stew; there will be some bald spots. Bake for about 20 minutes or until the crust is cooked through and golden. NOTE: In a pinch, use chicken stock or canned low-sodium broth. From 'Food & Wine' magazine, January 1997.


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