Pot Pie Dinners Pt2

That's right, part two, though i don't think i called the first one part one! This past sunday i made "Mediterranean style lamb stew with Eggplant souffle crust" the dang crust fell into the stew so it looked hideous (therefore no pictures were taken) but it tasted sooo good! i didnt really follow the recipe as i am wont to do but here's the gist

For the Stew:
2lbs boneless leg of lamb, cut into "bite" sized pieces
1 1/2 c. beef stock
1/2 c red wine (preferably dry)
1 can (15 oz) tomato sauce
1 onion diced
2 cloves garlic minced
2 Tbs olive oil
1/2 c. flour
salt and pepper
1 c. frozen peas
1 bay leaf
1/2 tsp rosemary (or to taste im sure the recipe asked for more but i dont dig on my food tasting like pinesol)
1/2 tsp dried thyme (rubbed to release the oils, just moosh it against your palm with your thumb but try not to get any stuck in your thumb pad the way i did/do)
1/4 tsp oregano (also rubbed)

For the souffle
2 lbs eggplant, cut in half, rubbed with EVOO, roasted until soft, scoop the flesh from the skin place in food processor with roasted garlic cloves (squeezed from dere skins)
4 clove garlic (toss the garlic cloves in the oven with the eggplant)
1 egg
1 c. fresh bread crumbs
1/4 c. cheese (recipe asked for shredded gruyere, since i didnt have any i used a lovely bit of very sharp white cheddar and parmesan)
1/3 c flour
3 TBS butter

Make Stew
Heat 5 qt dutch oven, add EVOO, toss lamb pieces with seasoned flour, brown in a few batches set aside, add the onion to the pot sautee until slightly golden and translucent (im at altitude so this takes about 10 mins), add minced garlic cook for about a minute, add the wine and cook away the alcohol, simmer until reduced by half, scraping up all the delicious fond (the brown bits) add lamb back in make sure to get all those juices back in as well, add beef stock, tomato sauce, bay leaf and herbs. bring to a boil, reduce to a simmer, cover with lid slightly ajar, cook stirring occasionally  for 45 minutes to an hour, until lamb is tender.(stew can be made up to two days ahead of time or frozen for a month) In the mean time prepare the souffle.

In a 2-3qt sauce pan create a bechamel: Melt your butter until the foam subsides (try to avoid browning your butter) whisk in flour and continue to whisk for about a minute until your flour no longer smells raw(once again im at altitude so this takes MUCH longer maybe three minutes?). remove pan from heat (this will reduce the chance of lumps) and whisk constantly while pouring in your milk. return to the heat and continue to whisk constantly while sauce thickens (original recipe said 5 minutes, mine thickened in about 2) remove from heat stir in about half of the cheese, stir until melted and fully incorporated. in another bowl gently whisk your egg, add the eggplant/garlic and bread crumbs, stir until combined. add the milk mixture to the eggplant mixture. your souffle is now ready to be used or you may refrigerate it until you are ready for it (can be made a day ahead).
Preheat your oven to 400, spoon souffle onto stew sprinkle remaining cheese ontop, cook for 10-25 minutes or until set, serve immediately! Yum, it looked awful but it was sooooooo tasty, served with a nice red wine vinaigrette salad, olives and feta with a nice crusty loaf of ciabatta! Enjoy!

Monster Hunter International

I have recently discovered Larry Correia, he is the author of  the titular series of books, so far there are three in the series as far as i can tell
Monster Hunter International
Monster Hunter: Vendetta
Monster Hunter: Alpha
He also has a couple of other series, Hard Magic and Dead Six. His writing is tight, the action is heartpounding, the guns are drool-worthy. Tough chicks, fierce monsters, a hell of a good time! So far i have only read MHI#1 but i tore through that 726 page book in about three days (while working and reading at least three other books) Very good, if you like guns and monsters go get this guys books!!!

Sunday Dinner, 10-2-2011

I had the family gathered around the table last night, served
Tuscan Style Braise Pork with a Polenta crusts, Sourdough Boule, Salad with marinated heirloom beefsteak tomato, shredded carrots, shallots and parsley, my mom had brought a cheese board for appetizers and a ginger pound cake for dessert that we served with creme fraiche and sauteed Colorado peaches, green and black figs, and raspberries, i served a rosé by Luberon...  Yum! Everyone was a part of the clean plate club!