Category: Pasta

One-Pot Penne alla Vodka

one-pot pasta recipe

One-pot pasta dishes are so quick and easy to make and it saves even more time without the second pan and the colander to wash. Here’s my version of One-Pot Penne alla Vodka.

There doesn’t seem to be a curated history for Penne alla Vodka. In researching this dish, I found conflicting stories on Wikipedia. Frankly, I think the version that the dish was created to increase sales of vodka seems plausible.

I use red pepper flakes to give the penne alla vodka a little heat and I like to use pancetta for flavor and texture. Some recipes call for peas, which is great for both taste and eye appeal, but husband doesn’t eat them, unfortunately.

The sauce is tomato-based, built on the fat of the sautéed pancetta and some shallots and a little garlic. This is not a dish dominated by any one flavor in my opinion. It’s a lovely meld of creaminess with a slight acidity, saltiness and a touch of heat. The addition of the cream at the end smooths out the sauce and with the starch from pasta, this is indeed a rich and creamy dish!

Note: The most important step is to stir constantly once the liquid comes to a bowl. The pasta sheds starch, which falls to the bottom of the pan and scorches easily. Be sure to have everything in place before cooking – the table set, salad made, bread sliced, etc. The dish is done when the pasta is cooked according to the time on the package.

Heat the oil in a medium saucepan over medium heat. Stir in the onion, pancetta and salt; cook, stirring occasionally, until the onions are translucent and the pancetta has rendered its fat. Add the garlic and pepper flakes and stir for 30 seconds.

one-pot pasta recipe

Add the tomatoes, vodka, cream, water and pasta; stir to combine.

one-pot pasta recipe

Raise the heat to high and bring to a boil, lower slightly to prevent the liquid from overflowing. Cook for the recommended time on the pasta package for al dente.

Note: The most important step is to stir constantly once the liquid comes to a bowl. The pasta sheds starch, which falls to the bottom of the pan and scorches easily. Be sure to have everything in place before cooking – the table set, salad made, bread sliced, etc. The dish is done when the pasta is cooked according to the time on the package.

one-pot pasta recipe

Stir in the cheese off heat and top each bowl with parsley and/or basil.

one-pot pasta recipe

Watch the Penne alla Vodka video here.
Print

One-Pot Penne alla Vodka

one-pot pasta recipe

A quick and easy one-pot pasta dish great for a busy weeknight.

  • Author: Trish Lobenfeld
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings
  • Category: Pasta

Ingredients

1 tablespoon olive oil
1 1/2 cups minced onion or shallot
4 ounces pancetta, minced
1 ½ teaspoons kosher salt
1 tablespoon minced cloves garlic (3 medium cloves)
1/8 teaspoon crushed red pepper flakes (optional more at your discretion)
1 can (15 ounces) fire roasted tomatoes
1/2 cup vodka
1/2 cup heavy cream
3 cups water
1 pound penne pasta
1/2 cup freshly grated parmesan, plus more for the table                       

Garnish

1/4 cup chopped Italian parsley or basil

Instructions

Heat the oil in a medium saucepan over medium heat. Stir in the onion, pancetta and salt; cook, stirring occasionally, until the onions are translucent and the pancetta has rendered its fat.

Add the garlic and pepper flakes and stir for 30 seconds.

Add the tomatoes, vodka, cream, water and pasta; stir to combine.

Raise the heat to high and bring to a boil, lower slightly to prevent the liquid from overflowing. Cook for the recommended time on the pasta package for al dente.

Stir in the cheese off heat and top each bowl with parsley and/or basil.

Notes

The most important step is to stir constantly once the liquid comes to a bowl. The pasta sheds starch, which falls to the bottom of the pan and scorches easily. Be sure to have everything in place before cooking – the table set, salad made, bread sliced, etc.

 

 

Marinara Sauce

Red Sauce

Marinara sauce is a quick and easy red sauce with few ingredients, minimal prep and short cooking time. It’s ready, start to finish, in an hour. Before you start, put up a large pot of salted water for pasta.

This recipe makes just about one quart, which is perfect for one pound of pasta. It’s dairy-free, gluten-free and vegan.

I use a little more oil to sauté the onions and garlic because a good olive oil is an essential component of a good red sauce.

Red Sauce

A medium onion minced is about one cup and 6 medium cloves garlic add a good punch of garlic without being overwhelming. I also like a little crushed pepper flakes for heat. Fresh basil adds a complementary flavor to the tomatoes. If you don’t have any, use a teaspoon of dried basil. One 28-ounce can crushed or puréed tomatoes completes the recipe.

Sweat the onions on medium heat for five minutes to soften and release the natural water content. Stir in the garlic, pepper flakes and dried basil, if using, and cook for 30 seconds. Just long enough to release the aromatic aroma of the garlic. Stir in the tomatoes and fresh basil, if using, bring to a boil, lower the heat to a gentle simmer and cook for 30 minutes.

Red Sauce

The best way to dress the pasta is to put a couple of ladlefuls of sauce in the drained pasta pan and add the pasta back. Stir to combine. Serve the extra sauce and some grated Parmesan cheese on the side.

See our recipe for garlic bread, a great accompaniment for a pasta with red sauce!

Print

Marinara Sauce

Red Sauce

Marinara sauce is a quick and easy red sauce with few ingredients, minimal prep and short cooking time. It’s ready, start to finish, in an hour. Before you start, put up a large pot of salted water for pasta.

  • Author: Trish Lobenfeld
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 1 quart
  • Category: Sauce

Ingredients

2 tablespoons olive oil

1 medium onion, minced

8 cloves garlic minced

¼ teaspoon pepper flakes

1 can (28 ounces) puréed tomatoes, such as San Marzano or Red Pack

2 large sprigs fresh basil or 1 tablespoon dried basil

Instructions

Heat the oil in a medium, covered saucepan over high heat.

Stir in the onion and cook until soft, about 4 minutes. If the onion starts to brown, lower the heat.

Toss in the garlic and pepper flakes; cook and stir until fragrant, about 30 seconds.

Stir in the tomatoes and basil, bring to a boil, cover and lower heat to a simmer. Cook for 30 minutes.

Discard basil.

Notes

Recipe easily doubles and freezes well.

Spaghetti and Shrimp with Spicy Pesto

Classic Pesto

This recipe for Spaghetti and Shrimp with Spicy Pesto didn’t start out with pepper flakes. It never even occurred to me to pair pepper flakes with pesto. However, when I was sautéing the zucchini and shrimp I forgot I wasn’t making a butter sauce and sprinkled in the spice. One of those “aha moments” – spicy pesto is delicious!

Sauté zucchini, shrimp and crushed red pepper flakes in olive; add pesto and combine, stir in cooked spaghetti and a little pasta water, if need to thin the sauce. Garnish with cherry tomatoes. Click here for the Classic Pesto recipe.

Classic Pesto

Watch the Spaghetti and Shrimp with Spicy Pesto Here:

Print

Spaghetti and Shrimp with Spicy Pesto

Classic Pesto

Spice things up with this spaghetti and shrimp dish with spicy pesto!

  • Author: Trish Lobenfeld
  • Prep Time: 25 mins
  • Cook Time: 12 mins
  • Total Time: 37 mins
  • Yield: 4 servings
  • Category: Pasta

Ingredients

  • 1 pound spaghetti
  • 1 tablespoon olive oil
  • 1 medium zucchini cut in quarters lengthwise and then in ½-inch cubes
  • ½ teaspoon coarse salt
  • 1 pound large shrimp (16-20 count), peeled and deveined
  • 1/8 teaspoon crushed pepper flakes
  • 1 cup pesto sauce
  • pasta water, as needed
  • GARNISH
  • Sliced cherry tomatoes

Instructions

  1. Cook the spaghetti according to the package instructions. Reserve ½ cup of the pasta liquid before draining.
  2. In the meantime, heat the oil in a large skillet over high heat.
  3. Stir in the zucchini and salt and cook stirring occasionally for 2-3 minutes.
  4. Add the shrimp and crushed pepper flakes, cook stirring occasionally until shrimp are pink and firm – about 5 minutes.
  5. Stir in the pesto sauce and ¼ cup of the reserved pasta liquid. Stir to loosen. Add the pasta, stir to combine and add as much pasta liquid as need to coat the spaghetti evenly.

 

Linguine with White Clam Sauce

Linguine with White Clam Sauce and Bacon

I frequently dine alone on weeknights as my husband’s work schedule is a little crazy. He was in Washington for a few days last week and again this week. Oftentimes, I don’t think much about what I’m going to eat. I clearly won’t starve, the pantry, refrigerator and freezer hold ample supplies that allow for a quick meal for one, such as Linguine with White Clam Sauce.

Linguine with white clam Sauce is one of my favorite pasta dishes and not one Eric cares for. When he’s out of town, it’s a golden opportunity to treat myself! By the time I think of making this, it’s too late to do the whole fresh clam thing, so I keep little 6.5 ounce cans of clams on hand. At 6pm when I begin to wonder what’s for dinner, I can cook up a single serving in the amount of time it takes to boil a few ounces of pasta. It’s quick, easy and very satisfying.

One night it occurred to me that clams and bacon go together in such a delicious way, why not chop up a little bacon, crisp it up and use it with he clams. Now I have two versions of this Linguine with white clam sauce!

Linguine with White Clam Sauce and Bacon

Putting it all Together

Gather and prep your ingredients while a large pot of salted water comes to a boil.

Put the pasta in the boiling water, stir and don’t forget to set your time for about 2 minutes less than recommended. The pasta finishes cooking in the skillet with the sauce.

Start the Bacon in a Cold Skillet

Place the bacon in a cold medium skillet over medium heat. Starting with a cold pan keeps the bacon from sticking and burning. Cook and stir until crispy. Remove and place the bacon bits in a small bowl. Skip this step if you don’t want bacon, but it’s really, really good!

Linguine with White Clam Sauce and Bacon

Add enough olive oil to the hot skillet with the bacon fat to make about 2 tablespoons of fat. Add the shallot, garlic, salt and pepper flakes. If you don’t want the heat from the pepper flakes, use freshly ground pepper instead. Cook and stir until soft and translucent, about 4 minutes. Turn down the heat if the garlic is browning too quickly.

Add the clam juice only and bring to a boil, let simmer for 30 seconds. Stir in the lemon juice and parsley.

Linguine with White Clam Sauce and Bacon

Drain the pasta, reserving ½ cup of the cooking water, and add the pasta and the  bacon bits to the sauce with the clams; toss to combine. Cook until the pasta is al dente, a little firm, not hard, to the bite. The pasta soaks up the sauce, add a little of the reserved cooking liquid if needed.

Garnish with the grated Parmesan cheese.

 

Print

Linguine with White Clam Sauce

Linguine with White Clam Sauce and Bacon

Keep pasta and canned clams on hand for a quick and easy single serving of Linguine with White Clam Sauce. For a little variety add bacon!

  • Author: Trish Lobenfeld
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 1 serving
  • Category: Pasta

Ingredients

  • 3-4 ounces dry linguine, cooked according to the package instructions, reserve ½ cup cooking liquid
  • 1 -2 slices smoky bacon, diced
  • 1-2 tablespoons olive oil, depends on how much bacon fat is left in the pan
  • 1 small shallot, minced
  • 2 cloves garlic, thinly sliced
  • ½ teaspoon coarse salt
  • ¼ – ½ teaspoon crushed red pepper flakes (optional)
  • 1 can (6.5 ounces) clams with juice
  • 1 ½ tablespoons freshly squeezed lemon juice
  • Garnish
  • 1 tablespoon freshly chopped parsley
  • Freshly grated Parmesan cheese

Instructions

  1. Gather and prep your ingredients while a large pot of salted water comes to a boil.
  2. Put the pasta in the boiling water, stir and don’t forget to set your time for about 2 minutes less than recommended. The pasta finishes cooking in the skillet with the sauce.
  3. Place the bacon in a cold medium skillet over medium heat. Starting with a cold pan keeps the bacon from sticking and burning. Cook and stir until crispy. Remove and place the bacon bits in a small bowl.
  4. Add enough olive oil to the hot skillet to make 2 tablespoons with the bacon fat.
  5.  Add the shallot, garlic, salt and pepper flakes. If you don’t want the heat from the pepper flakes, use freshly ground pepper instead.
  6. Cook and stir until soft and translucent, about 4 minutes. Turn down the heat if the garlic is browning too quickly.
  7. Add the clam juice only and bring to a boil, let simmer for 30 seconds. Stir in the lemon juice.
  8. Drain the pasta, reserving ½ cup of the cooking water, and add it along with the bacon bits and clams to the sauce; toss to combine. Add a little reserved cooking liquid if the sauce is dry.
  9. Garnish with the parsley and Parmesan cheese.

One-Pot Meat Lasagna

Back to school dinner idea #3

I recently saw on one of the social media sites a recipe for one-pot pasta. What an amazing idea! Is is possible to make One-Pot Meat Lasagna in an hour or less?

I was intrigued and thought this was a wonderful idea for a quick and easy back to school dinner idea. One of our favorite pasta dishes is lasagna, but that takes too much time for a school night dinner.

It’s kind of ironic that we’ve been programed to cook pasta in tons of salted water to keep it from sticking, drain, don’t rinse to preserve the starch and then finish cooking in the sauce. This one-pot idea accomplishes all of the above and so quickly.

Use a large heavy-bottomed large Dutch oven or saucepot that heats evenly. Place the beef in a hot pan with the oil.

Back to school dinner idea #3

Use a wooded spoon to break up the meat into small pieces as you cook the meat.

Back to school dinner idea #3

Stir in the onions and cook for a couple of minutes.

Back to school dinner idea #3

Add the garlic and Italian herb seasoning and stir for 30 seconds.

Back to school dinner idea #3

Stir in the water and the tomatoes.

Back to school dinner idea #3

The pasta emits lots of starch and requires constant stirring or it will stick to the bottom of the pan and burn. Don’t add the pasta until all pre-dinner chores are done and you or someone else in the family can spend time at the stove. The pasta takes a good 15 minutes to absorb the liquid and is done when the noodle easily yields to the side of a fork.

IMG_4783

 

Back to school dinner idea #3

Take the pasta off heat and stir in the mozzarella, Parmigiano-Reggiano and the basil. Let sit for 30 seconds and stir again. The dish is ready when the mozzarella becomes a little stringy.

Back to school dinner idea #3

Serve in warm bowls with extra basil or parsley as a garnish.

 

Print

One-Pot Meat Lasagna

Back to school dinner idea #3
  • Author: Trish Lobenfeld

Ingredients

  • 1 tablespoon olive oil
  • 1 pound ground beef (15% fat)
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground pepper
  • 1 cup diced onion (1 medium onion)
  • 6 minced garlic cloves
  • 1 tablespoon Italian seasoning herbs
  • 1 can (28 ounces) either crushed or purée tomatoes
  • 5 1/2 cups cold water
  • 1 pound broken lasagna (break into pieces by hand)
  • 8 ounces small cubed fresh mozzarella
  • 1 cup grated Parmigiano-Reggiano cheese
  • 1/2 cup chopped basil or parsley
  • Garnish
  • chopped basil or parsley

Instructions

  1. Heat the oil in a large saucepan on high. Add the beef and break up into small pieces with a wooden spoon as it cooks.
  2. Stir in the onion and cook for a couple of minutes.
  3. Add the garlic, herb seasonings, salt and pepper and cook for 30 seconds.
  4. Add in the tomatoes, water and broken lasagna; stir to mix well. Bring to a boil, lower the heat to a gentle boil and continue cooking and stirring constantly for the suggested time on the lasagna package. Cook until tender.
  5. Take the pasta off heat and stir in the mozzarella, Parmigiano-Reggiano and the basil. Let sit for 30 seconds and stir again. The dish is ready when the mozzarella becomes a little stringy.
  6. Serve in warm bowls with extra basil or parsley as a garnish.

 

Bolognese Sauce

One of my favorite dinners is spaghetti and I also love a thick, meaty Bolognese Sauce. Serve with a simple green salad, warm crusty bread and a good bottle of wine and you have the makings for a simple and elegant dinner for two .

Bolognese sauce is a meat-based red sauce from Bologna that uses three techniques, sautéing, sweating and braising, to create an intensely flavored meat sauce of ground beef and a fatty pork meat, such as pancetta. The classic way to serve this is over broad noodles like pappardelle or spinach tagliatelle or as a sauce for lasagna. We’re straying a little and going with spaghetti. Make the sauce in advance; it freezes well.

IMG_2378

 

Method

Heat the olive oil over high heat in an ovenproof slow cooker liner or a heavy-bottomed 7-quart Dutch oven, add the pancetta and cook, stirring occasionally, until golden brown. Remove to a bowl.

IMG_2411

Add the beef to the hot pan, use the tip of a wooden spoon to break it up into small pieces. Brown over high heat, stirring occasionally.

IMG_2418

Stir in the pancetta, onion, carrot, celery and garlic, reduce the heat to low, cover and sweat for five minutes.

IMG_2431

Push the meat and vegetables to one side and brown the tomato paste for three minutes, stirring frequently.

IMG_2439

Stir in the dry herbs and pepper.

IMG_2445

Add the wine, bring to a boil and reduce by one-half.

IMG_2451

Stir in the tomatoes, bring to a boil, lower the heat to barely a simmer, cover and continue cooking:

  • Stovetop: 2 hours
  • Slow Cooker: 6 hours

IMG_2470

Makes 1 quart, enough for one pound of pasta or a lasagna.

 

Print

Bolognese Sauce

Bolognese sauce is a meat-based red sauce from Bologna that uses three techniques, sautéing, sweating and braising, to create an intensely flavored meat sauce.

  • Prep Time: 20 mins
  • Cook Time: 7 hours
  • Total Time: 7 hours 20 mins
  • Yield: 1 quart
  • Category: Sauce
  • Method: Slow Cooking

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1/4 pound pancetta, diced
  • 1 pound ground beef (15% fat)
  • 1 cup diced onion
  • 1/2 cup diced carrot
  • 1/2 cup diced celery
  • 2 garlic cloves, minced
  • 1 can (six ounces) tomato paste
  • 1 tablespoon Italian herb seasoning
  • 1/4 teaspoon freshly ground pepper
  • 2 cups dry red wine
  • 1 can (28 ounces) crushed tomatoes

Instructions

  1. Heat the olive oil over high heat in an ovenproof slow cooker liner or a heavy-bottomed 7-quart Dutch oven, add the pancetta and cook, stirring occasionally, until golden brown. Remove to a bowl.
  2. Add the beef to the hot pan, use the tip of a wooden spoon to break it up into small pieces. Brown over high heat, stirring occasionally.
  3. Stir in the pancetta, onion, carrot, celery and garlic, reduce the heat to low, cover and sweat for five minutes.
  4. Push the meat and vegetables to one side and brown the tomato paste for 3 minutes, stirring frequently.
  5. Stir in the dry herbs and pepper.
  6. Add the wine, bring to a boil and reduce by one-half.
  7. Stir in the tomatoes, bring to a boil, lower the heat to barely a simmer, cover and continue cooking:
  8. Stovetop: 2 hours
  9. Slow Cooker: 6 hours

Notes

Makes 1 quart, enough for one pound of pasta or a lasagna.

 

 

Roasted Halibut with Tomatoes and Bell Peppers Recipe

Saturday nights are a great time to ease back and have a leisurely dinner at home. This Roasted Halibut with Tomatoes and Bell Peppers recipe comes together in about an hour, is very flavorful and makes enough to easily serve six.

My family is not crazy about tomato sauce made with whole tomatoes; they prefer a smooth sauce. I used a combination of tomato puree and diced tomatoes (I like a little chunkiness and snuck it in!). Use whatever works best for you.

Bring a pot of salted cold water to a boil while making the sauce and cook the pasta, any shape will do, while the fish is roasting. Halibut is a mild-flavored fish with a firm texture and needs to be cooked through.

Method

Ingredients: olive oil, onions, bell peppers, garlic, Italian herb mix, crushed red pepper, tomatoes.

IMG_0953

Sauce

Thinly slice a medium onion (2 cups) lengthwise.

IMG_0970

Heat the olive oil in a large covered pot over medium-high heat. Stir in the onions and one teaspoon salt, cover, lower the heat and sweat for five minutes.

IMG_0973

Trim the ends and remove the seeds from a red, yellow and green bell pepper and thinly slice lengthwise.

IMG_1002 - Version 3

Add the bell peppers to the onions, stir, cover and sweat another five minutes.

IMG_1021

Mince four garlic cloves.

IMG_1020 - Version 2

Stir in one tablespoon Italian herb mix, the minced garlic and 1/4 to 1/2 teaspoon pepper flakes.

IMG_1024

Add the tomatoes, stir, bring to a boil, lower the heat to a gentle boil and continue cooking for 30 minutes.

IMG_1030 - Version 2

Finished sauce.

IMG_1038

Fish

Place the fish on the lined sheet tray and lightly brush with oil.

IMG_1053

Season each side with a sprinkling of Kosher salt and…

IMG_1054 - Version 2

and a couple of grinds of pepper.

IMG_1058

Slide into the oven and roast for 14 minutes; this filet was one inch thick. Adjust for more or less time depending on thickness.

IMG_1100

Remove to a warm plate and top each filet with 1/4 cup sauce and garnish with parsley and serve the sauced pasta on the side.

IMG_1105

Here’s what an alternative dish looks like when someone doesn’t want fish – grilled chicken with tomatoes and bell peppers.

Recipe freezes well.

IMG_1061 - Version 2

Print

Roasted Halibut with Tomato Bell Pepper Sauce

roasted halibut
  • Author: Trish Lobenfeld
  • Prep Time: 30 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour 10 minutes
  • Yield: 6 portions
  • Category: Fish

Ingredients

  • Sauce:
  • 1 tablespoon olive oil
  • 2 cups thinly sliced onions
  • 1 teaspoon Kosher salt
  • 1 green bell pepper, cut in thin slices lengthwise
  • 1 red bell pepper, cut in thin slices lengthwise
  • 1 yellow bell pepper, cut in thin slices lengthwise
  • 1 tablespoon Italian herb mix
  • 4 minced garlic cloves
  • 1/4 – 1/2 teaspoon crushed red pepper flakes
  • 2 28-ounce cans tomatoes
  • Halibut:
  • 6 six-ounce halibut filets
  • Kosher salt
  • freshly ground pepper
  • olive oil for brushing the fish
  • optional garnish: freshly chopped parsley, about 3 tablespoons

Instructions

  1. Set up:
  2. Preheat oven to 400º F.
  3. Line a 10- x 15-inch baking tray with parchment or foil.
  4. Method:
  5. Heat the olive oil in a large covered pot over medium-high heat. Stir in the onions and salt, cover, lower the heat and sweat for five minutes. Add the bell peppers, stir, cover and sweat another five minutes.
  6. Stir in the herb mix, garlic and pepper flakes. Add the tomatoes, stir, bring to a boil, lower the heat to a simmer and continue cooking for 30 minutes.
  7. Halibut:
  8. Lightly brush both sides of each fish fillet with oil and season with a sprinkling of salt and a couple of grinds of pepper.
  9. Slide into the oven and roast for 14minutes for a one-inch thick fillet. Adjust for others.
  10. Top each filet with 1/4 cup sauce and garnish with parsley.
  11. Serve the sauced pasta on the side.

 

 

 

 

Veal and Turnip Stew

This recipe for Veal and Turnip Stew was inspired by the remaining ingredients from a photo shoot.

I had carrots and a bag of pearl onions that pair so nicely with veal. Tarragon is one of my favorite herb and a few fennel seeds add to the anise flavor I like so much. thought they’d add an interesting layer to the stew. Substitute 1 1/2 teaspoons herbes de Provence for the herbs in this recipe, if anise doesn’t appeal to you.

Peeling pearl onions is a bit tedious and the task is made easier by blanching. Bring a pot of cold water with a couple a teaspoons of salt to boil and pop the onions in for 2 minutes. Drain and rinse with cold water to stop the cooking. Slice the bottom off with a sharp paring knife stopping short of the skin on the far side. Pull that skin towards the top and slide the remainder off.

This stew with it’s delicious sauce is great with egg noodles.

Print

Veal and Turnip Stew

  • Author: Trish Lobenfeld
  • Prep Time: 30 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 30 minutes
  • Yield: 8 portions
  • Category: Veal
  • Method: Slow Cooking

Ingredients

2 pounds boneless veal shoulder or rump, cut into 1-1/2 inch cubes, trim excess fat
2 teaspoons Kosher salt, divided
1 teaspoon freshly ground black pepper, divided
2 tablespoons olive oil
1 medium onion, diced
2 medium celery stalks, diced
4 garlic cloves, minced
1 cup dry white wine
24 pearl onions, peeled
1 pound turnips, trimmed and cut into 1 1/2-inch pieces
3 medium carrots, cut into 1 1/2-inch pieces
1 teaspoon fennel seeds
5 peppercorns
Bay leaf
1 cup stock
2 tablespoons cornstarch
1/4 cup cold water
1/2 cup fresh or frozen peas
2 tablespoons finely chopped tarragon

Instructions

Place the veal on a tray and season both sides with 1 teaspoon salt and 1/2 teaspoon pepper.

Heat the oil in large sauce pan or Dutch oven over medium heat.

Stir in the onion, celery and garlic, cover and sweat for 4 minutes.

Add the wine, raise the heat to high and boil until the wine is reduced by one-half, about 3-4 minutes.

Stir in the turnips, carrots, fennel seeds, peppercorns, bay leaf and 1/2 teaspoon each salt and pepper. Pour the stock over this, give a stir, and set the veal cubes on top of the vegetables.

Stovetop Method: Cover and cook for 1 1/2 hours at barely a simmer or until the veal is fork tender.

Slow Cooker Method: Set the slower cooker on low and cook for 6 hours or until the veal is fork tender.

Just before serving toss in the peas and combine the water and cornstarch and pour into the hot stew. Stir frequently until the sauce has thickened. Garnish with chopped herbs and serve.

Notes

Substitute 1 1/2 teaspoons herbes de Provence for the herbs in this recipe, if the anise flavor doesn’t appeal to you.