Yes, she signed it for me! |
The Skibbereen Farmers' Market |
Spicy Vegetable Stew
Ingredients:
(Note, as usual I made a half recipe)
2 lbs potatoes (you may notice these are purple, but that's what I had)
1 lb turnips, cut into cubes
1/2 lb carrots
1/2 tsp sugar
2 oz. butter
2-1/2 tsp cumin seeds
3-inch cinnamon stick
1 tsp cardamom seeds
8 cloves
1/2 pound onions, chopped
1 garlic clove, crushed
1-1/2 oz fresh ginger, peeled and crushed
1/2 tsp nutmeg
1/2 tsp ground turmeric
24 oz. tomatoes (fresh or canned)
6 (liquid) oz. yogurt
1/2 cup whole milk
sea salt
1-2 Tblsp chopped coriander or parsley
Instructions:
Boil the (unpeeled) potatoes, then peel off the skins and cut into half-inch slices.
Cook the turnips in boiling salted water for 30-40 minutes (until tender).
Scrub the carrots and trim off ends. Cut into half-inch slices. Cook in a covered saucepan with a little boiling water with a dash of salt and sugar and a blob of butter.
Grind all the spices together to a powder, with a spice grinder or mortar and pestle.
Yes, I actually have a spice grinder |
Put the sliced potatoes, turnip, and carrots into the mix and stir gently (to keep the potatoes intact). Cover and simmer for 5-10 minutes until all the vegetables are tender. Take off the lid and add the milk and cook to reduce (as thick or thin as you like). Season with the sea salt to taste. Stir in the chopped coriander or parsley and serve.
The result? A lovely, well-balanced blend of spices and flavors. But I will comment that this recipe could come only from a cook who has an entire cooking school staff (that is, dishwashers!) to clean up. Just count the number of pans used! But I think at home you could reduce the number without losing any of the flavor.
Did you know that the Skibbereen market has no organization to oversee it? People with something to sell (vegetables, old clothes, lots of breads, antiques--just about anything) show up Saturday morning, stake out a place, and set up shop. There's a small fee for each day, which I think is about five dollars. I plan entire trips to make sure I can go at least once, and I always come away with something unexpected. And it runs all year.
Interesting and a different spin on vegetables from those of us stuck in a rut. Did you like it?
ReplyDeleteI did! As I said, the flavors blended seamlessly, but the stew did not come across as an ethnic dish--it just tasted good. And I'm sure Darina Allen's vegetables are fresher than mine, since they're all grown outside the kitchen door. I would make this again, and I'm looking forward to trying a few of the remaining 499 recipes.
DeleteLove your description of her, the book, and the concept, Sheila! Did you interpret cardamom seeds to mean the pods? And interesting to cook in the yogurt, rather than use it as the more customary topping --much like adding sour cream to a soup, thickening a bit and adding that tartness. Nice!
ReplyDeleteI, too, have a spice grinder--we seem to have so many of the same kitchen utensils! This sounds delicious with all those yummy spices!
ReplyDeleteYou MUST make time for a class at her school! We all need to live vicariously through you. (And be rather jealous in the bargain.)
ReplyDeleteThis does sound lovely. Just right for a damp day.
I finished Many a Twist last night. Fantastic job! Many thanks.
That book sounds amazing. How wonderful to actually see her at the markets. Borage - now that is a recipe I would love since it is so good for you. Thanks!
ReplyDelete