Tuesday, February 8, 2011

Winter Stew with Sunchokes



My latest farmbox brought with it sunchokes, carrots, and celery, which sounded to me like the basis for a tasty winter stew. Deborah Madison provides an earthy recipe with herbs and red wine and suggests that the addition of a pastry lid would be a fine one.

Having an open bottle of white on hand, I substituted it for the red wine, and simmered the vegetables until they were tender. Then, I had to leave to go to my square dancing class, thinking I would bake the stew the next evening with the leftover puff pastry dough that had been hanging out in my freezer long enough.

Unfortunately, I was rushed the next evening as well, and I didn't wait for the stew to come to room temperature. Worse yet, I had left the dough in the fridge since the morning before. These circumstances combined to produce an awful, gluey, raw lid instead of puffed perfection. Having let the thing bake far longer than the recipe suggested, and realizing that my savory stew would likely overbake into a gloppy mess, I cut my losses.

Happily, it was easy enough to peel the offending lid off and enjoy the stew over plain rice.

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