stew

Classic Oyster Stew
FarmPlate Oct 25, 2010 Stew 0 comments
from the FarmPlate Kitchen Be wary of an oyster recipe with more than six or seven main ingredients—the last thing you want to do is to overwhelm the sea-fresh taste of oysters. 2 dozen Wellfleet oysters, shucked, with their liquor 1½ cups Strafford Organic Creamery whole milk 3 tablespoons dry sherry 4 tablespoons Vermont Butter & Cheese Creamery cultured butter 1 cup cream Freshly ground white pepper In a heavy-bottomed saucepan, combine the oysters and their liquor, milk, sherry and two tablespoons of the butter over low heat. Cook very gently until the oysters begin to curl. Add the cream and continue to heat through. Add the pepper to taste and swirl in the remaining two...
Mancha Mantel de Cerdo y de Pollo
FarmPlate May 05, 2010 Stew 0 comments
(Tablecloth Stainer Stew with Pork and Chicken) This recipe is a fusion of two recipes from two different Mexican cookbooks, Elisabeth Lambert Ortiz's The Complete Book of Mexican Cooking (Ballantine Books, 1985) and Roger Hicks's Mexican Cooking (Quintet Publishing, 1995), as prepared by two Vermont cooks, Maple Corner's Marialisa Calta and Charlotte's Susan Stuck. Both cooks have stained tablecloths and happy guests to show for it. Adding the pomegranate molasses at the end of cooking was Susan's idea. It's hardly authentic, but its sweet-tartness has a way of waking up the flavors of the chiles, fruit and meat. 8 ancho and/or pasilla chiles One 2-pound boneless Luna Bleu Farm or other...
Cinco de Mayo!
FarmPlate May 05, 2010 Stew 0 comments
Cinco de Mayo isn't exactly Mexico's independence day--that's on September 16. In Mexico, the 5th of May is merely a regional observance honoring the Battle of Puebla. But in the U.S., Cinco de Mayo has grown into a nationwide celebration of Mexican culture, food and drink. Which is reason enough for us to cook up a fragrant, chile-loaded mancha mantel stew tonight. The name means "tablecloth stainer" so don't pull out your best table linens. Just make sure you have plenty of paper napkins and cold Mexican beer on hand to really enjoy this dish. Luckily for us Northerners, the rich warmth of many Mexican caldillos, tingas, moles, adobos and other traditional meat dishes comes from dried red...