Fannie Farmer's The Boston Cooking School Cookbook is THE classic American cookbook. It was always within reach in my mom's kitchen when I was growing up, its yellowed pages delicate and frayed from frequent use. If my mom said, "Go get Fannie Farmer," I knew exactly what she meant. So when I decided to do a cookbook challenge blog, cooking 365 recipes in a year, it was only natural that I looked to Fannie. Her many basic recipes make it a perfect fit for someone just learning to cook.
Monday, January 12, 2015
Irish Lamb Stew
First of all, I must apologize for these and all future pictures. I only have an old iPhone for most of them, and the pictures are not very pretty. But this stew was quite tasty, so here goes.
You will need:
2 lbs. boneless shoulder of lamb (I'm not sure I used shoulder, but it was mutton and it turned out fine).
2 tbsp. butter
2 c. boiling water
1-2 c. sliced carrots
1-2 c. cubed turnips
1-2 c. cubed potatoes (I used my little purple ones, so I only had to slice them in half of throw them in whole)
1 onion, sliced
salt & pepper as desired
Instructions:
Melt butter in hot skillet
Add lamb and brown on all sides
Stand back some as you add boiling water
Cover and simmer 1 hr.
Add vegetables and simmer 30 minutes more.
Add salt & pepper to taste and serve.
I wasn't sure I'd like this, since it doesn't have much seasoning and I'm not a huge fan of lamb. But it was actually really tasty and everyone liked it.
Labels:
carrots,
comfort food,
cooking,
dinner,
Fannie Farmer,
foodie blog,
gluten free,
grain free,
Irish food,
lamb,
learning to cook,
main dish,
meat,
one-dish recipe,
paleo,
potatoes,
soup,
stew,
vegetables,
world cuisine
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