This is the time of year when many of us demonstrate our love with cards, chocolates, flowers and special meals. Despite the modern take on Valentine’s Day, its Christian origins create a dilemma for some Jews.
Whether or not you celebrate those you love on Feb. 14, these recipes will warm hearts this winter. The recipes are favorites of my husband’s, and I enjoy making them when I want to show him how much I care.
Both the Root Vegetable Stew and the Savory Bean Stew with Chicken and Sausage call for herbes de Provence. It is a classic seasoning mix and is widely available. Italian seasoning can be substituted.
Root Vegetable Stew
Serves 6 to 8
2 Tbs. oil
1 medium onion, thinly sliced into half moons
2 tsp. plus 1 tsp. minced garlic
1 lb. small new red potatoes, sliced
3⁄4 lb. small turnips, cut into fourths, sliced
1 large carrot, sliced into rounds
1⁄2 small fennel bulb (white only), coarsely chopped
1⁄2 tsp. herbes de Provence
1⁄4 tsp. salt
1⁄8 tsp. ground black pepper
28-oz. can diced tomato with juice
2 cups water or vegetable stock
1⁄8 tsp. saffron threads
12 oz. kale, coarsely chopped
1 Tbs. chopped fennel fronds (green feathery part from fennel bulb)
1 Tbs. minced lemon zest
2 Tbs. minced parsley
Heat oil in a deep pan over medium-high heat. Sauté onions until golden. Add garlic. Sauté until light brown. Add potato, turnip, carrot and fennel bulb. Sauté 3 minutes. Add seasoning mix, salt, pepper, tomatoes with juice and water or stock. Bring to simmer. Crumble in saffron. Stir. Cover. Keep at simmer until the vegetables begin to soften. Add kale, stir, return to simmer. Cover. When kale is cooked, stir in fennel fronds. Put stew in serving dish. Mix remaining garlic with zest and parsley and scatter on top.
Savory Bean Stew with Chicken and Sausage
Serves 8
2 Tbs. oil
1 1⁄2 lbs. boneless chicken thighs, cut in 1-inch cubes
1⁄2 lb. mild turkey sausage (Italian or smoked)
1 medium onion, thinly sliced
2 cloves garlic, minced
1⁄8 tsp. red pepper flakes
2 carrots, cut into 1⁄4-inch cubes
2 stalks of celery, cut into 1⁄4-inch cubes
1 medium red pepper, cut into 1⁄2-inch cubes
3 (15-oz.) cans white kidney beans, rinsed and drained
32 oz. chicken stock
1⁄3 cup slivered dried tomatoes (drained if packed in oil)
2 tsp. herbes de Provence
2 Tbs. tomato paste
8 oz. red wine
1⁄2 lb. new potatoes, cut in 1⁄2-inch cubes
salt and pepper to taste
1 clove garlic
2 Tbs. fresh basil
1 cup fresh breadcrumbs
In an ovenproof pot, heat oil over medium-high heat. Brown chicken. Remove from pan. Brown sausage, remove from pan. Sauté onions until beginning to soften. Add garlic and red pepper flakes, sauté 1 minute. Add carrots, celery, red pepper, beans, stock, dried tomatoes and seasoning mix. Mix well. Add tomato paste and wine, stir. Bring to simmer. Add potatoes. Stir. Lower heat to medium. Cook covered until the mixture is thickened and the potatoes are almost soft. Slice the sausage into thick rounds. Add slices, chicken and any accumulated juices to stew. Stir. Cook covered until meat is cooked through. Add salt and pepper to taste.
Right before serving, preheat broiler. Mince garlic with basil, salt and pepper. Mix with crumbs. Sprinkle on top of stew in pot. Broil until golden brown.
Faith Kramer is a Bay Area food writer. Her columns alternate with those of Josie A.G. Shapiro. She blogs at www.clickblogappetit.com. Contact her at [email protected].