THREE-ONION LAMB STEW WITH DUMPLINGS Start to finish: 2 hours (30 minutes active) Servings: 6
This rich and hearty stew was inspired by curling’s Scottish heritage. The shuffleboard-like game involves sliding a large granite stone across a sheet of ice. The large dumplings in this stew will slide down your throat just as nicely.
In a large Dutch oven or other heavy pot over medium-high, heat the oil. Working in batches, add the lamb and sear on all sides. Transfer the meat to a plate and set aside. Reduce the heat to medium. Add the onion, carrots and celery and saute for 5 to 7 minutes, or until the onion begins to soften. Add the shallots and leek, and saute for another 5 to 7 minutes, until the leek is tender.
For the stew: 1 pound lamb stew meat, cut into bite-size chunks 2 tablespoons canola or vegetable oil 1 large yellow onion, diced 2 large carrots, diced 2 stalks celery, sliced 2 large shallots, peeled and chopped 1 leek, white part only, sliced 2 tablespoons all-purpose flour 1 pound Yukon Gold potatoes, Add the flour and stir to coat the vegetables. Add the potatoes, beer, bouillon, tomato paste, thyme and water. Stir to combine, then bring up to a boil. Reduce heat to simmer and cook, uncovered, for 1½ hours, stirring occasionally and adding more water, if necessary. Taste the stew and season with salt and pepper. To make the dumplings, in a small
cubed ¾ cup dark lager or stout beer 2 tablespoons beef bouillon 1 tablespoon tomato paste 1 teaspoon dried thyme 3 cups water Salt and ground black pepper, to taste For the dumplings: 1 cup all-purpose flour 1½ teaspoons baking powder ½ teaspoon salt 1 egg ¼ cup milk Use paper towels to dry the lamb. bowl combine the flour, baking powder and salt. In a second small bowl, mix the egg and milk. Gently stir the milk and egg into the dry ingredients, being careful to mix only until just combined. Drop spoonfuls of the dumpling mixture directly into the stew, repeating until all the dumpling mixture is used up. Cover the stew and let the dumplings steam for 10 minutes.
PAN-FRIED CATFISH WITH SMOKY POTATOES Start to finish: 25 minutes
Hockey brings to mind two things — frozen lakes and big, hungry players. This hearty fish dish is unfussy, full of flavor and sure to satisfy Olympic-size appetites. The potatoes and peppers make a smoky red sauce that goes great with the seared fish. Any white fish works well.
Page 42
Servings: 4
2 small yellow onions, thinly sliced
1 pound baby red potatoes, quartered
1 green bell pepper, cored and sliced
½ cup water
Salt and ground black pepper
2 tablespoons olive oil
2 tablespoons peanut oil
2 tablespoons butter
4 catfish fillets (about 1 1/3 pounds)
1 teaspoon smoked paprika In a deep medium skillet over medium heat, combine the potatoes and water. Bring to a boil, then cover, reduce heat to low and cook for 10 to 15 minutes, depending on the size of your potatoes. They should be almost cooked through. Add the olive oil, butter, paprika, onion, bell pepper and ¼ teaspoon each of salt
and pepper. Saute until the onion and potatoes are tender, about another 5 minutes. Cover and set aside. Place a large, dry skillet over mediumhigh. When the pan is very hot, add the peanut oil. Sear each catfish fillet for 2 minutes per side. Season with salt and pepper. Serve over a bed of potatoes.
SHE m a g a z i n e • F e b r u a r y 2 0 1 0