Tag Archives: Stew

Veal Stew with Spring Greens #SundaySupper

Veal Stew with Spring Greens

Welcome to another Sunday Supper! Our theme this week is Spring Fling because… it’s about time, isn’t it? Most of us, it seems, had another pretty rough winter and it’s high time the snow and freezing temperatures let us be.

Probably obvious, but of course we over at Sunday Supper are ushering in this most welcome new season with spring recipes. I chose to feature this stew, which uses veal – very reminiscent of spring – and then highlights many of the greens just now coming into season.

Veal Stew with Spring Greens

Like spinach, and watercress, and leeks, and yes – romaine. Yep, I’m going to go there and ask you to put romaine lettuce in your stew. It’s weird. And yet – it works. The romaine doesn’t wilt the way you fear it will, instead it leaves a lovely crunch, yet wilts just enough to blend in with the texture of the stew.

veal stew with spring greens

The veal becomes impossibly moist and tender, and as a bonus, it takes a much shorter time to cook than would beef. The flavors here are delicate but not precious. It’s light but still hearty.

Veal Stew with Spring Greens

So happy Spring to everyone! Summer is around the corner! Enjoy this one last stew of the colder months. And be sure you check out my Sunday Supper gang, they’ve brought some beautiful recipes for Spring!

Veal Stew with Spring Greens

{Two Years Ago: Tomato Cornbread}

Source: slightly adapted from Food & Wine Magazine, April 2010

Ingredients:
3 tbs unsalted butter, divided
1 tbs olive oil, divided
3 lbs. veal stew meat, trimmed if necessary, and blotted dry with paper towels
Kosher salt and black pepper
1 cup dry white wine
1 large bunch of adult spinach leaves, chopped
1 large bunch of sorrel leaves, chopped
1 head of romaine, chopped
1 bunch of watercress, chopped
1 leek, white part only, sliced in half lengthwise and cut into half moons
¼ cup finely chopped fresh flat-leaf parsley
¼ cup finely chopped fresh tarragon
¼ cup finely chopped fresh chives
1 cup crème fraiche
Hunks of baguette, for serving

Directions:
Preheat your oven to 325 F. Set a large Dutch oven over medium-high to high heat. Melt a pat or two of the butter, plus a drizzle of olive oil, in the hot pot. Add the veal and cook until browned, turning once. Do not crowd the pan. You will probably need to do this in batches, so use a little of the butter and oil for each batch. When the last batch has been browned, add all the browned veal, plus any accumulated juices back into the pot. Add the wine, then remove from the heat. Cover the Dutch oven with a piece of parchment paper, then cover with the pot’s lid. Transfer to the oven for 1 hour.
Now add the spinach, sorrel, romaine, watercress, leek, parsley, tarragon, chives and crème fraiche to the pot. Stir well, then season to taste with salt and pepper. Cover again with the parchment and the lid and return to the oven for 30 minutes longer, until the greens are wilted and the veal is tender.
Ladle the stew into bowls and serve with the bread alongside for mopping.
Note: if the greens are initially overwhelming your Dutch oven and threatening to spill over, then add about half of them without the crème fraiche, re-cover the pot with the parchment and lid and cook about 15 minutes, then add the remaining greens plus crème fraiche, stir, and cook another 15 minutes.

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Pork Neck Bone Stew

Pork neck bone stew

Despite the fact that it’s late March, last week it snowed a little, and temperatures dipped below freezing. So I made one last stew for the season.

At least I hope that’s what I did.

I sincerely hope that this is the last stew I’ll make for a while. I sincerely hope that there will be no more need or desire for a hearty, stick-to-your-ribs meal for many, many months. You know, because the weather is going to warm up!! Right?? Please???

Pork Neck Bone Stew

But, I must say, this was quite the stew to go out on. When I saw that Donald Link had just published a new cookbook, I couldn’t resist picking it up. I love his first one, which centers around New Orleans and Louisiana cuisine, so it’s a good bet that his follow-up project will be outstanding, too.

Possibly even better, which is quite a strong statement to make, I know. This cookbook is all about the Deep South culinary traditions and dishes. And while I’m perfectly happy to continue living in New York City indefinitely, I do have quite a fondness for the comforting food and bold flavors of America’s Deep South.

Pork Neck Bone Stew

This stew was A.M.A.Z.I.N.G. Seriously, there are no words. Matt was absolutely effusive in his praise for this one, not only as he ate it but days later too. Before he’d even finished his bowl, he asked when I planned to make it again. (Um, eat the leftovers, then we’ll talk). And, as he accurately pointed out, this would make some very fine game day fare next fall.

Oh, and don’t be wary of the pork neck. It’s just meat; the only reason it’s not widely eaten is because it’s a tough cut (needs to be slow cooked) that doesn’t have a ton of meat on it, which, on the plus side, makes them extremely inexpensive. But their flavor is really bar none once it’s been cooked. The stew is a bit spicy, but it won’t blow your head off. It’s kind of a project, but more than worth the effort. Don’t deprive yourself of this one. Trust me. Just don’t.

pork neck bone stew

{One year ago: Mexican “Hot” Chocolate Ice Cream}

Source: adapted from Down South by Donald Link

Ingredients:
1 tbs kosher salt
1 tbs sweet paprika
2 tsp dried thyme
2 tsp cayenne
1 ½ tsp ground black pepper
1 tsp ground white pepper
3 lbs. pork neck bones
1/3 cup plus ¼ cup all-purpose flour
Scant cup of canola oil
1 lb. smoked sausage, such as kielbasa, sliced into ½-inch rounds
1 medium onion, diced
4 celery stalks, diced
2 jalapenos, seeded and minced
4 garlic cloves, minced
3 cups chicken stock
6 fresh bay leaves
Steamed white rice, for serving

Directions:
Combine the salt, paprika, thyme, cayenne, black pepper, and white pepper in a small bowl to form a spice mix. Add ¼ cup flour and mix well. Season the pork neck bones all over with the spice and flour mixture by tossing in a large bowl. Do not discard the spice mixture in the bottom of the bowl.
Measure out the canola oil in a measuring cup. Pour enough into a Dutch oven to just coat the bottom. Preheat over medium-high, and when hot, add the pork necks. Brown them on all sides, working in batches to avoid overcrowding. Transfer to a platter.
Lower the heat to medium. Add the remaining canola oil and the 1/3 cup flour to the drippings in the Dutch oven. Cook, whisking or stirring with a wooden spoon constantly, for 25 minutes, to make a dark roux. You can add some of the remaining spice mixture if there seems to be too much oil to flour. Watch this carefully, and if you see smoke, lower the heat immediately. I usually make roux on medium-low to low heat. You do NOT want to burn it.
Once the roux is made, return the heat to medium and add the onion, celery, jalapeno, garlic, and remaining spice mixture. Cook, stirring, for about 7 minutes, until softened. Now add the chicken stock. Bring to a boil, then reduce the heat so the mixture simmers very gently. The sauce should be a nice gravy consistency. Add the pork necks, smoked sausage, and bay leaves.
Cook, covered, over medium-low to low heat, for 3 to 4 hours, until the meat falls off the bone when coaxed with a fork. Make sure your heat is not so high that the bottom of the stew scorches. You can add a little water if it is getting too thick.
When the meat is completely tender, remove the pork necks with tongs to a plate and use 2 forks to shred the meat from the bones. Add it back into the stew. Remove the bay leaves. If you want, you can use a solid spoon to carefully skim the fat off the top (I did).
Serve in bowls over a spoonful or two of white rice. And you can garnish with scallions or chives if you want, but it’s not at all necessary.

Garbanzo Bean, Lentil, and Vegetable Stew

garbanzo bean, lentil, veggie stew

Happy Friday everyone! Today we wrap up Winter Stew Week by being good and eating our vegetables, like mom said we should. In deciding what kinds of stew to make for this week, I wanted to be sure and have a vegetarian option in there, but of course didn’t want it to be bland. Or too light. I mean, it is stew after all. This legume-and-potato-filled bowl really fits the bill on all counts. Very hearty and filling, without weighing you down. And it comes together much more quickly than beef stew, yet tastes like it slow cooked all day. Win!

Garbanzo Bean, Lentil and Vegetable Stew

So now let’s recap Winter Stew Week.

First up, I could not do a theme of stew without including a classic beef version. This one was delicious, and included some dark greens for our health!

Red Wine Beef and Chard Stew

 

 

 

 

 

Next up, we ventured down South for a classic: Brunswick Stew! Easy, hearty, delicious.

brunswick stew

 

 

 

 

 

And yesterday we had a Spanish-inspired fish stew, which was light, healthy, and very scrumptious.

fish, fennel and saffron stew

 

 

 

 

 

I hope you enjoyed this week and this gave you some good ideas for what to make on those bitterly cold days when you need something earthy and cozy. Also, be sure you check out some other stew recipes from the blogosphere!

Garbanzo Bean, Lentil and Veggie Stew

Recipe Round-Up:
Cabernet Braised Short Rib Stew from How Sweet Eats
Guinness Beef Stew from The Texan New Yorker
Slow Cooker Tex-Mex Chicken Stew from Tracey’s Culinary Adventures
Fish and Zucchini Puttanesca Stew from Closet Cooking
Spicy Calamari Stew with Garlic Rubbed Ciabatta Toasts from The Texan New Yorker
Crock Pot Chickpea, Butternut Squash, and Red Lentil Stew from Eat Live Run

Source: adapted from The Bon Appetit Cookbook, edited by Barbara Fairchild

Ingredients:
2 tbs olive oil
1 large onion, chopped
3 small carrots, peeled and thinly sliced
1 large sprig of rosemary
3 garlic cloves, minced
3 tbs tomato paste
2 tsp ground coriander
1 tsp caraway seeds
½ tsp cayenne
Kosher salt and black pepper
4 cups vegetable stock
½ cup water
1 cup dried lentils
1 (15 oz.) can garbanzo beans, rinsed and drained
1 cup chopped Yukon gold potatoes
½ cup fresh parsley, chopped
1 (10 oz.) bag of baby spinach

Directions:
Heat the oil in a large soup pot or Dutch oven over medium heat. Add the onions and carrot. Sauté until softened. Add the rosemary, garlic, tomato paste, coriander, caraway seeds, and cayenne. Stir for 1 minute. Season with salt and pepper.
Add the stock, water, and lentils. Increase the heat to medium-high and bring to a boil. Reduce to a simmer, cover the pot, and let simmer for 15 minutes, stirring occasionally, until the lentils are mostly cooked. Add the beans, potatoes, and parsley. Cover and simmer for about 20 minutes, until the potatoes are cooked.
Stir the spinach into the stew. Let it wilt, about 3 minutes. Taste for seasoning and add additional salt and pepper if needed. Ladle into bowls and serve; but don’t forget to fish out the rosemary stem!

Fish, Fennel and Saffron Stew

fish, fennel and saffron stew

Happy No-It’s-Not-Quite-Friday-Yet, where we continue our theme of Winter Stew! Today is a seafood stew, a somewhat new concoction according to Julie’s unadventurous childhood palate. We just didn’t eat much seafood, and I always, repeat always, associated stew with beef. But, I think I’m at least a little bit validated, because in researching seafood stews, they seem to mostly hail from Mediterranean Europe. I, on the other hand, did not.

fish, fennel and saffron stew

In fact, the stew I made for today has some Spanish inspiration, for sure. Saffron. Smoked paprika. Which of course made for an extremely flavorful pot of stew. After making this and eating off it for several days, I’m quite convinced that if you relegate stew to beef, as I did growing up, then you’re really missing out. Seafood stew is healthy, light, and the best part? It cooks quickly while tasting like it slow cooked all day.

Fish, Fennel and Saffron Stew

And, as with most soups and stews, leftovers only get better. And since my dear husband is of the firm belief that there’s a special place in hell for people who reheat fish in corporate break room microwaves, I’ve gotten to enjoy most of the leftovers! Yea for me! I hope y’all enjoy this one, we sure did. It’s especially wonderful with a cold glass of chardonnay to accompany it. Check back tomorrow – we’ll be concluding Winter Stew Week by eating our vegetables, like mom said we should!

Fish Fennel Saffron Stew

{One year ago: Homemade Old Bay Seasoning}

Source: adapted from Fine Cooking Magazine, February/March 2010

Ingredients:
2 tbs olive oil
1 medium yellow onion, chopped
1 medium fennel bulb, tops removed, cored, and chopped (reserve a few fennel fronds for garnish, if desired)
1 medium carrot, peeled and thinly sliced
1 small red bell pepper, seeded and chopped
1 garlic clove, minced
3 tbs tomato paste
½ cup dry white wine
1 (15 oz.) can cannellini beans, drained and rinsed
1 large sprig of fresh thyme
¼ tsp smoked Spanish paprika
2 pinches saffron
1 bay leaf
Kosher salt and black pepper
1 lb. skinless thick white fish, such as cod or halibut, cut into 1-inch chunks

Directions:
Heat the oil in a large soup pot over medium heat. Add the onion, fennel, carrot, and bell pepper. Cook, stirring occasionally, until the vegetables are tender but not browned, about 5 minutes. Add the garlic and tomato paste and cook, stirring constantly, until the garlic is fragrant, about 1 minute.
Add the wine, bring to a simmer, and cook until the liquid is reduced by half, about 2 minutes. Add 3 ½ cups water, the beans, thyme, paprika, saffron, and bay leaf. Season with salt and pepper. Bring to a simmer, cover, and cook until the vegetables are tender and the stew has thickened slightly, about 25 minutes.
Add the fish and stir to combine. Let the fish cook through; this only takes 2-4 minutes, so don’t walk away.
When the fish has cooked through, which you’ll know because it will start flaking apart, shut off the heat and season to taste with more salt and pepper, if needed. Serve in bowls immediately.

Brunswick Stew

brunswick stew

Welcome to Day 2 of Winter Stew Week! On Monday we had beef, today we’re having chicken, brought to you in the form of that American Deep South classic, Brunswick Stew. I had never heard of this stew until a few years ago. And when I did hear of it, I assumed it was from New Jersey. Oops. While some Deep South culinary traditions have migrated over to Texas, this is one that most definitely did not.

Brunswick stew

Apparently both Virginia and Georgia lay claims to its origins, and there’s a big rivalry between the two states about who makes the best version of the same stew. There are cook-offs and contests and trash talk and the whole bit. Based on my research, the only difference I could find is that the Virginia version uses chicken and rabbit, while the Georgia version favors pork and beef.

Brunswick Stew

What everyone can agree on is that Brunswick stew is a tomato based meaty stew with various veggies floating around in there, notably corn and lima beans. Sometimes potatoes are used for thickeners, other times okra. And apparently, back in the day, everyone used squirrel meat, almost exclusively. Fortunately, squirrel meat has gone quite out of fashion, so no need to shudder when you run across a Brunswick stew recipe these days.

Brunswick Stew

I found an easy version on Tasting Table and we both quite enjoyed it. It’s thick, warm, meaty and satisfying, with tons of bold flavor. I think this version may have sort of combined the Virginian and Georgian traditions, because it includes chicken, but no rabbit, and lots of bacon – perhaps as a nod to Georgia’s pork? I’m not sure, I just know it was delicious. I also read in my research that it’s customary to serve this stew with buttermilk biscuits on the side. Yes please! Definitely keeping that custom. Try it! Warm up in this winter cold! And check back tomorrow for some seafood in stew form.

Brunswick Stew with Chicken

Source: slightly adapted from Tasting Table

Ingredients:
1 (12 oz.) package of thick-cut bacon, cut into ½-inch pieces
8 tbs unsalted butter
1 medium onion, chopped
4 garlic cloves, minced
2 tbs Worcestershire sauce
Kosher salt and black pepper, to taste
¼ tsp cayenne pepper
¾ cup barbecue sauce
1 rotisserie chicken, meat removed from the bones and shredded, skin and bones discarded
½ cup crushed canned tomatoes
1 (10 oz.) package frozen corn kernels
1 (10 oz.) package frozen lima beans
3 cups chicken stock

Directions:
In a large soup pot or Dutch oven set over medium heat, add the bacon and cook until crispy. Remove with a slotted spoon to a paper towel lined plate. Pour most of the bacon fat out of the pot (save it if you want) and set the pot back over medium heat. Melt the butter into the pot. Once it’s melted, add the onions and cook, stirring occasionally, until soft and translucent, about 15 minutes. In the last minute of cooking add the garlic.
Stir in the Worcestershire, salt, pepper and cayenne. Simmer 5 minutes until the onions are glossy. Add the barbecue sauce, the shredded chicken and the crisped bacon. Stir to combine. Stir in the tomatoes, corn, and lima beans. Pour in the chicken stock and bring to a simmer. Reduce the heat to medium-low and cook the stew for 20 minutes. Ladle in to bowls and serve with buttermilk biscuits on the side.

Red Wine Beef and Swiss Chard Stew

Red Wine Beef and Chard Stew

Welcome to the second-ever Week Of… blog series here at The Texan New Yorker! This week we are feasting on WINTER STEW! Although it’s been freakishly, unseasonably warm the past few days up here in NYC, the past few weeks pretty much everyone in the continental US has been hearing about cold fronts, blizzards, snowstorms, and polar vortexes, pretty much ad nauseum. We get it. It’s cold.

red wine beef and swiss chard stew

So maybe some warmth from the kitchen is in order. I’m not sure anything can warm you up like a hearty stew. And when I think of stew, I think of a nice, chunky beef stew. While I’ll demonstrate this week that it may be a culinary crime to limit stew to just beef, I think it might also be a culinary crime to discount it.

Swiss chard in the salad spinner

Swiss chard, cleaned

And that’s why we’re starting our Winter Stew week with beef. This was everything you demand want from a beef stew: warms your bones, warms your soul, flavorful, tender beef chunks and lots of veggies. The original recipe called for green beans, but seeing as they’re currently out of season, and we’re all supposed to be eating more dark greens, I threw in some Swiss chard instead. It was quite welcome and fit with the stew’s flavor profile very nicely. Enjoy! And stay tuned for more winter stew ideas this week!

Red Wine Beef and Swiss Chard Stew

Source: adapted from Food Network Favorites: Recipes from Our All-Star Chefs

Ingredients:
2 lbs. beef chuck stew meat, cut into 1-inch cubes
Kosher salt and black pepper
3 tbs unsalted butter, divided
4 medium carrots, peeled and thinly sliced
1 large onion, chopped
2 tbs all-purpose flour
3 cups beef stock
2 cups dry red wine, such as cabernet sauvignon
1 cup canned crushed tomatoes
1 6-inch sprig of rosemary
2 large Yukon gold potatoes, peeled and cut into 1-inch chunks
1 medium bunch of Swiss chard, leaves stripped and torn
2 tbs chopped fresh parsley

Directions:
Preheat your oven to 300 F. Place your large Dutch oven, or other large oven-safe stock pot over medium-high heat. Season the beef cubes with salt and pepper. Melt 2 tbs butter in the Dutch oven, then add the beef cubes and brown on all sides. Do this in batches if necessary; do not crowd the pan as that will cause the beef to steam and not brown properly. Remove the beef with a slotted spoon to a plate or bowl.
When all the beef has been browned, lower the heat to medium and add the remaining tablespoon of butter. Add the carrots and onions and sauté until softened. Add the flour and stir until all traces of it disappear into the veggies. Now add the beef stock, wine, and tomatoes. Toss in the rosemary.
Slide the browned beef cubes back into the pot along with any juices collected on the plate. Bring the liquid to a boil. Once boiling, shut off the heat. Cover the top of the pot with aluminum foil, then cover with the pot’s lid. Place the pot of stew into the oven and cook for 50 minutes.
Remove the pot from the oven and stir in the potatoes and chard. Replace the foil and the pot’s lid, and slide the stew back into the oven. Cook for another 50 minutes.
Remove the pot from the oven and discard the foil. Place the pot on a burner and simmer on medium-low for 15-20 minutes with the lid ajar. Season to taste again with salt and pepper, and stir in the parsley. Fish out the rosemary stem and serve.

Guinness Beef Stew

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New York is very gray and yucky today. Mother Nature has sent us chilly temperatures, gray skies and sideways rain, which is of course the loveliest kind of rain (NOT!!). You know sideways rain, right? Where the umbrella just doesn’t matter… No two ways about it, if you go outside, you’re getting soaked. Period. I am never a fan of this weather. I know some people love rain or a good thunderstorm, but I’m really not one of them. These days always leave me feeling a bit listless and sluggish. Fortunately, I have some very tasty leftover beef stew to keep me company!

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A few days ago I made some amazing Guinness beef stew, and since the recipe made a ton, we’re still enjoying it. This stew is so lovely – beautiful grass-fed beef chuck, hearty root vegetables, bay leaves, deep stout beer, rich beef stock, and the secret ingredient – unsweetened chocolate! – all simmered together for 10 hours in my slow cooker. The house smelled wonderful and the result was delicious, warm, comforting stew.

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Guinness beef stew, one of Ireland’s most iconic dishes, is different from regular beef stew, because Guinness beer has such a distinctive malty taste. If you use too much in the stew, the end result can be one of bitterness. I think probably everyone has been there at least once. The key is moderation in the amount of beer you add – a little goes a long way. And the secret ingredient of unsweetened chocolate was just genius! Its richness mellows the slight harshness from the beer and makes the whole stew very rich and smooth.

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So wherever you live, I hope you are not having dreary weather, but if you are, consider warming up with this delicious stew!

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Source: adapted from The Best of America’s Test Kitchen: Best Reviews and Recipes 2008

Ingredients:
4 lbs. boneless beef chuck, trimmed of excess fat and cut into 1 ½-inch pieces
Kosher salt and black pepper
2 tbs canola oil
2 medium onions, chopped
2 garlic cloves, minced
4 cups low-sodium beef stock
1 ½ cups Guinness stout, divided
1 tbs light brown sugar
1 tsp dried thyme
1 ounce unsweetened baking chocolate
2 bay leaves
5 small carrots, peeled and chopped
1 lb. parsnips, peeled and chopped
24 baby red potatoes, scrubbed and quartered
¼ cup all-purpose flour
2 tbs minced fresh parsley, for garnish

Directions:
Pat the beef dry with paper towels and season with salt and pepper. Heat 2 teaspoons oil in a large skillet over medium-high heat until just smoking. Cook half the beef until browned on all sides, about 8 minutes. Transfer to your slow cooker with a slotted spoon and repeat with 2 more teaspoons of canola oil and the remaining beef.
Add the remaining 2 teaspoons oil to the skillet and sauté the onions until lightly browned, about 5 minutes. Add salt, pepper, and garlic and cook a minute more. Now add the stock, 1 ¼ cups beer, brown sugar, thyme, chocolate (no need to chop it), and bay leaves. Bring to a boil, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Carefully transfer the entire mixture to the slow cooker.
Now add the carrots, parsnips, and potatoes to the slow cooker. Cover and cook on low for 9 to 10 hours, until the meat is very tender. Whisk the flour and the remaining ¼ cup beer in a small bowl. Make sure there are no lumps, then pour it into the slow cooker. Stir gently to combine, but try not to break up the meat chunks. Cook, covered, until the sauce thickens, about 15 minutes. Remove and discard the bay leaves. Serve the stew garnished with parsley.

Spicy Calamari Stew with Garlic Rubbed Ciabatta Toasts

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It’s somewhat unfortunate that after I’d committed this recipe to the weekly menu I read an article in Slate Magazine about the idea of restaurants defrauding the public by subbing in pig anus for squid in their deep-fried calamari appetizers. Now, to be clear, there is NO evidence that this has ever happened, much less on a regular basis.

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The article was really about urban legends and how they get started and then spread like wildfire, and this idea was used to illustrate the point. Thus, it is an urban legend and not true.

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In fact, the article was entitled “Rump Faker” which means two things: 1) you had to have been between the ages of 12 and 29 in 1992 to get the joke, and 2) that it is not true. I was around 13 when that song came out, so I very much got the joke. I knew the song well. I also knew the less popular but still catchy middle school teacher rendition, “Just Learn Your Verbs.” Or was it called “Verb Learner”? I digress.

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Even though it’s an urban legend and there’s nothing to worry about the next time you feel the urge to order fried calamari, the very notion is disturbing – enough to make me slightly pause before including squid on my grocery shopping list.

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But, I can assure you, there are no butts in this stew! This dish is deceptively simple and easy to throw together, it’s extremely tasty (we raved for quite awhile), and very elegant – perfect for a date night. Serve some chilled white wine alongside, light some candles, throw on some sexy music, grab your other half and you’ve got yourself one romantic evening.

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Source: adapted from Giada’s Kitchen by Giada de Laurentiis

Ingredients:
3 tbs olive oil
4 garlic cloves, minced
2 cups dry white wine
2 (15 oz.) cans tomato sauce
2 tsp chopped fresh thyme leaves
2 tsp crushed chili flakes
1 tsp kosher salt
1 tsp freshly ground black pepper
2 lbs. squid, cleaned, bodies thinly sliced, tentacles cut in half lengthwise
1 loaf ciabatta bread, sliced
Olive oil, for drizzling
2 to 3 whole garlic cloves, peeled

Directions:
Preheat the oven to 350 F.
Heat the olive oil over medium heat in a medium to large soup pot. Add the garlic and cook, stirring, until fragrant, about 30 to 60 seconds. Turn the heat to low. Slowly add the white wine and cook for 1 minute, then add the tomato sauce, thyme, chili flakes, salt and pepper. Turn the heat up to medium and bring to a simmer. Once simmering, cook 8 minutes, maintaining its gentle simmer and not boiling. Stir in the squid and cook another 2 minutes, until opaque. Turn the heat to very low after 2 minutes. If you overcook squid, it becomes quite rubbery and unpleasant.
While the stew simmers, drizzle the bread with olive oil. Toast until crisp, 8 to 10 minutes. Remove from the oven and rub the top of the toasts with the whole garlic cloves. Serve immediately with the stew.
Of course you can eat this with a spoon and the bread alongside, which is quite tasty, but my personal favorite way was to tear the bread into chunks and dip it into the stew, scooping up some calamari in the process and eating it that way.