October 2014 Challenge - Stew

Discussion in 'Food & Cooking' started by jarmo, Oct 1, 2014.

  1. jarmo

    jarmo

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    Many thanks to Phatch.

    October challenge is Stew.

    The days are getting shorter, the nights getting longer and winter is coming closer and closer every day here in Northern Europe, so it's time to reveal your best stew recipes for upcoming winter.


    Let the games begin.
     
    Last edited: Oct 1, 2014
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  2. millionsknives

    millionsknives

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    I love it!  I have ideas involving dark beer and red meat.
     
  3. nicko

    nicko Founder of Cheftalk.com Staff Member

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    GREAT TOPIC!!! And congrats.
     
  4. koukouvagia

    koukouvagia

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    Stews here are a weekly thing so I know I'll have some entries.
     
  5. teamfat

    teamfat

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    Sweet! I've already got a couple of dishes in mind.

    mjb.
     
  6. panini

    panini

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    Oh well, maybe next month for the sweet side people/img/vbsmilies/smilies/frown.gif
     
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  7. wlong

    wlong

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    @panini  You can not live on sweets alone.  Well maybe not anyway. Well maybe you can /img/vbsmilies/smilies/rollsmile.gif
     
  8. eastshores

    eastshores

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    Desert stew! Slow cooked chocolate ganace with roasted marshmallows, candy corn, and snicker crumble! /img/vbsmilies/smilies/biggrin.gif
     
  9. panini

    panini

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    I'm sure I'll come up with something/img/vbsmilies/smilies/drinkbeer.gif  maybe popcorn and melon soup/img/vbsmilies/smilies/wink.gif
     
    Last edited: Oct 1, 2014
  10. genemachine

    genemachine

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    Congrats for the win, Jarmo! After sitting the last two out, I am definitely in for that one. And, boy, am I prepared.... got some wagyu shanks in the fridge, got some salt pork ready.... :)
     
  11. phatch

    phatch Moderator Staff Member

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    I don't know, pears in red wine might qualify for example. Have to run it past this month's host.
     
  12. eastshores

    eastshores

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    Jarmo, how are we defining stews vs. soups? For instance I made a split pea and smoked ham neck "soup" the other day, but it certainly had the thick consistency of a stew. Just wondering if you mean to have us limit things to a particular style. Congratulations on winning September!
     
  13. jarmo

    jarmo

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    Really good question. .hmm. .. soup is more liquid. ..so, if your stew can be served on a plate rather than bowl, it's OK.
     
  14. mezzaluna

    mezzaluna

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    I was getting in the mood to make some fesenjan, maybe with turkey. I saw some beautiful pomegranates in the store that gave me the idea. There are plenty of walnuts out there too. Mmm... /img/vbsmilies/smilies/licklips.gif
     
  15. pitufina73

    pitufina73

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    I have a coq au vin, irish stew and more in mind, im in the south with temps still in the 90's...dessert also included lol
     
  16. thymetobake

    thymetobake

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    If you are in the mood for dark beer and meat you may wish to try a recipe for Irish Beef Stew, a delicious recipe that really should be made more often than once a year (on St. Patrick's Day). The stew is made extra rich and hearty with the addition of Guinness stout, and the meat is tender and full of flavor.  Here is the recipe (for complete instructions see http://kaysbudgetrecipes.net/splurges-any-category-dish-over-10/irish-beef-stew-splurge-version/:
    1. 2 pounds beef stew meat, cut into 1 inch cubes
    2. 3 tablespoons olive oil, Whole Foods 365 brand
    3. 2 yellow onions, chopped fine, Safeway brand
    4. 1/4 teaspoon salt, Morton brand
    5. 1/2 teaspoon pepper, McCormack brand
    6. 1 tablespoon tomato paste, Del Monte brand
    7. 2 garlic cloves, minced, Safeway brand
    8. 1/4 cup all-purpose flour, Whole Foods 365 brand
    9. 3 cups beef stock, Swanson's brand
    10. 1 (12-ounce) bottle Guinness Draught
    11. 4 1/2 teaspoons dark brown sugar, C&H brand
    12. 1 1/2 pounds Yukon Gold potatoes, unpeeled, cut into 1-inch pieces
    13. 4 carrots, peeled and cut into 1-inch pieces
     
  17. butzy

    butzy

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    And some of us are just going into summer...
    We will be hitting the 110 oF this month.
    Luckily I can eat stews in any climate :)

    @jarmo: do curries count as stews?
     
  18. panini

    panini

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    Well there is always stewed fruits, but not for me. I would rather throw fresh fruit against the wall and let the birds at it before eating it stewed./img/vbsmilies/smilies/wink.gif

    Except for stewed prunes! medicinal/img/vbsmilies/smilies/smoking.gif
     
  19. oldschool1982

    oldschool1982

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    Speaking of dessert stews...........

    Here is one I wrote back in 1996 at the direct request of the owners of a new restaurant I had just opened in Atlanta. I had a summer recipe I wrote that June that didn't turn out too bad. it was served with a side or grilled sweet brioche. This was to be served with an individual loaf of Raisin walnut bread and butter but looking at things now, the brioche would work better.

    I really have to share why I said  "this was to be served". Hollywood couldn't write a better story. Anyhow......After finishing the last words on this, I had an appointment with my future bride (now wife) and caterer and left the property to take care of things. On the way, I was involved in severe accident where I T-boned an Olympic Visitor at 40mph because she made an illegal left turn from the right lane.......I happened to be in the left lane in our 3 week old new car. And......even though I continued my duties to the best of my ability without missing a day, I was canned a little over a week later because the owners thought I was negligent since I went home earlier than I had planned a couple slow days due to the severe pain, nausea and double vision I was experiencing from the neck injury. Subsequently, I never finished the recipe test and also never was asked for a fruit stew again so it has sat in my files since that day untested and unused. Anyone wish to give this a shot and share their thoughts.....have at it! @panini I agree and understand why you would hate to cook the fruits. There's no real cooking with this one other than the residual heat so it'd be great if you were the one to give it a try.............you might like it. Then again the whole thing could be a meltdown waiting to happen. Hehehe

    RECIPE FORM

    RECIPE TITLE:  Fresh Fruit Stew (Autumn recipe)                                      DATE:   08-02-1996

    YIELD:   approx 25 servings                                                                        SHELF LIFE:   3 shifts   

    INGREDIENTS                                 AMOUNT                PROCEDURES                                                                                         

    ___________________________________________________________________________________________________________________

    Apple assortment, cored and diced ½” X ½” Please chose at least tree of the following varieties; Granny Smith, Winesap, Milton, McIntosh, Pippin and Braeburn.

    Lemon Juice

    Blueberries, washed, whole*

    Orange segments, Naval, fresh only with

    No pith or membrane

    simple syrup

    Dark rum, Meyers

    Grand Marnier

    Cinnamon stick, whole

    Cloves, whole

    Ginger, ground

    peach puree

    3 qts of each.

    ¾ cup

    3 cups

    1 qt.

    1 qt

    1 cup

    1 cup

    4 each

    1Tbsp

    2 tsp

    2 cups
    1. Core and dice each variety of apple adding to lexan filled with water laced with ½ cup of lemon juice to prevent oxidation.
    2. Peel oranges and cut segments adding to second lexan.
    3. Combine rum, Grand Marnier, simple syrup, cinnamon sticks, whole cloves and ginger in medium sauce pan and heat over medium flame to a boil to help reduce alcohol. Do not Flambé. Remove from heat and cool immediately in ice-bath to 100 deg F.
    4. Remove apples from water and drain well. Combine all remaining ingredients in second lexan, including 100 deg flambéd mixture and remaining ¼ cup of lemon juice and toss thoroughly.
    5. Let marinate for minimum of 3 hours at room temterature.  Toss every so often to ensure even flavor. Refrigerate immediately at 3 hours.
    6.  RDIL for service in 600 half cambro insert pans for service.
    7. Stir well before and throughout service.

    *Add to mix just prior to portioning for service on line. Do not over mix as the blueberries will mash.

    edited to fix a couple issues found in re reading the post.
     
    Last edited: Oct 3, 2014
  20. panini

    panini

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    @oldschool1982,

    This looks like a good recipe. Fruit salad?/img/vbsmilies/smilies/eek.gif  Now do we bob for the fruit of our liking? I'm thinking some durian might be nice with this/img/vbsmilies/smilies/biggrin.gif  Sorry bro, not stew.