Veal & Root Vegetable Stew with Heirloom Beans

Eating dinner at the table together is nostalgic for me. As a child my family always ate together at the table. By no means were my parents culinary geniuses, but regardless of what was happening during my parents busy days, we always sat together at the table at night for a meal and conversation. I have found this slightly slipping away lately in our family, as we have been delving back into renovation word before the holiday season hits hard. We have been eating at different times, one of us standing eating straight from the pan, the other waiting until "later" once we've unwound after a long stressful day. So, this dish came haphazardly out of that chaos and lack of dining together.

I quickly ran home on my lunch break to throw something in my crockpot. Patrick has been skeptical on crockpot meals, being a true believer that there are steps to traditional cooking that shouldn't be omitted. "Throwing" something in the crockpot could potentially lack in depth, and I totally understood that. So, feeling guilty turned on the cast iron, tossed the veal in flour and spices and browned it in the pan while I scurried around grabbing my crockpot and everything else I needed. 

I utilized what we had recently harvested from our garden; turnips and carrots and married it with potatoes, kale and some beautiful beans from a local bean farm in Maine that Patrick had from a visit there last fall. I put it all in the pot and said a prayer (thinking it would turn out pretty tasty from the quality ingredients) but was prepared to self criticize and probably never make it again.

The house smelled SO good when I got home. The beans (which were put in dried) had added such a nice consistency to the broth I had cooked down throughout the course of the day. The veal was melt in your mouth tender and hovering over it at the table was just what I wanted. To be honest, I didn't even think about posting this recipe at all. But, we portioned some for a photo and with the spoon of approval from Patrick here it is. It is such a comfort food, a great rainy day dish to enjoy with family. 

Dig in!


Braised Veal Stew with Root Vegetable Recipe

Ingredients:

oil

flour

salt

pepper

1.3 lbs veal (stew meat from shoulder is best)

32 oz organic beef stock

32 oz organic vegetable stock

3 yukon gold potatoes (large dice)

2 medium carrots (we used both white and dragon carrots for color!)

1 cup dried mar fax beans (or what you have on hand)

1 cup dried sulfur beans (or what you have on hand)

4 cups kale chopped

1 small turnip (peeled and diced)

1 small head of garlic (minced)

Note: We used a crockpot for this recipe, but this recipe works well in a dutch oven too! Just adjust your oven to 325f and your cooking time to 3.5 hours.

Pour both beef and vegetable broth into Crockpot and turn on low setting.

Meanwhile, dice potatoes (skin on is fine) and turnips and chop carrots rustically, adding them to the broth. 

Roughly chop the Kale and add to Crockpot.

Mince the garlic and add to the mix

Add the Marfax and Sulfur beans to the broth.

Pat veal dry and toss in flour until evenly coated. Season well with salt and pepper.

Coat bottom of cast iron pan with oil on medium-high heat

Place stew meat in pan and brown on all sides, add to Crockpot when done browning. 

Cover Crockpot and cook on low heat for 6-7 hours. 

*Finished product may look a little "soupy". Take a large spoon and gently stir the stew. This will thicken the soup from the beans & potatoes slightly breaking down. 

Finish the stew with fresh torn parsley and black pepper

 

 

 

 

Parsnip Donuts with Bergamot & Honey Glaze

Ahhhh doughnuts. America's go-to morning treat. America alone makes over ten billion doughnuts a year, so how could we not take a stab at these snack staples. We've had amazing doughnuts and doughnuts that taste like lard, leaving a nasty film on your mouth. We set out to make the best doughnut we've ever had. A doughnut so good that the guilt disappears. According to our sugar and gluten coma from taste testing, I think we've created just that.

We roasted the parsnips the day before we set out to make the dough. It was one of those things we could do while we went about our day, saving us a step the day we made the dough. It is a yeast risen dough, so we made it the night before we planned on frying them up! In the morning we drank our coffee and put on a record while we made the glaze. The dough seemed virtually weightless when we checked on it in the morning a sure sign of a great dough.

We were scrambling for a biscuit cutter of some sorts to punch the donuts and we settled for the top ring of a large mason jar lid. It worked PERFECTLY!

We were scrambling for a biscuit cutter of some sorts to punch the donuts and we settled for the top ring of a large mason jar lid. It worked PERFECTLY!

We were screwed last minute for a hole puncher so we used the back of a pastry tip and it worked great!

We were screwed last minute for a hole puncher so we used the back of a pastry tip and it worked great!

The dough at this point, is literally light as air. 

The dough at this point, is literally light as air. 

We keep the glaze room temp. Dipping the fresh fried donuts into the glaze almost "wakes" the glaze back up so that it can coat all of the fresh fried dough! Roll those suckers all around in the glaze, being sure to coat all the sides. We used chopsticks to make it easier to handle. 

We keep the glaze room temp. Dipping the fresh fried donuts into the glaze almost "wakes" the glaze back up so that it can coat all of the fresh fried dough! Roll those suckers all around in the glaze, being sure to coat all the sides. We used chopsticks to make it easier to handle. 

 The glaze consists of honey from our neighbors bees and floral Bergamot orange, giving it a distinctive aroma that you will not find in other doughnuts. The flavor of fresh local parsnips are almost "minty" in a way. The marriage between the two is so damn delicious and addictive. 

Once the glaze is set, it is perfectly stuck to the donuts, and it doesn't stick to your fingers. 

Once the glaze is set, it is perfectly stuck to the donuts, and it doesn't stick to your fingers. 

As we tore into these bad boys they were so soft. We looked at each other even before eating them in anticipation with what was to follow

Parsnip Donuts

3 medium or 2 large parsnips (peeled)

2 1/2 cups whole milk

1/2 cup vegetable oil (plus much more for frying)

1/2 cup sugar

2 tsp active dry yeast

2 large eggs, lightly beaten

6 cups of A.P. flour (and a little more for work surface)

1.5 tsp kosher salt

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp ground ginger

1/4 tsp cinnamon

1/4 tsp ground cardamom 

 

  1. Wrap the parsnips in foil and roast in 400 degree oven until completely soft. 
  2. Place in a food processor with 1/2 cup of the milk and puree until smooth. Set aside to cool. You will need about 2 cups for this recipe. 
  3. Combine the 2 cups of milk, oil, and sugar in a medium sauce pan and bring to a simmer over medium high heat to melt the sugar. Let the mix cool down to about 100 degrees, and add the the yeast. Stir to combine. Make sure that the milk mixture is not too hot, so that you don’t kill the yeast. This is important. You also want to make sure that the mixture is nice and warm, if it is too cold so that the yeast can do the damn thang!
  4. Transfer the mixture to a large bowl, add the parsnip puree and the slightly beaten eggs. Mix well.
  5. Stir in 5 cups of flour a little at a time and reserve the other cup for later on. Mix the dough until combined, then cover and store in a warm place for about an hour or until the dough doubles in volume. 
  6. Combine the remaining cup of flour with all of the spices, baking powder, baking soda and salt. Whisk well.
  7. Knead the seasoned flour mixture into the dough until smooth. Cover and rest for another 30 minutes.
  8. On a floured surface, knead the dough a couple of times until it is smooth. Roll out the dough to 1/2 inch thick and cut out donuts with a floured biscuit cutter of your choice. Cut holes out of the donuts (obviously) Once the donuts are all cut out, let them rest for about 20 minutes until they are light and airy before frying. (You can also re-work the dough scraps into a ball and roll out for more donuts! Just try not to overwork the dough. Don’t be “that guy”)

 

For the Honey & Begamont glaze

400 grams confectionary sugar

100 grams whole milk

4 grams kosher salt 

1/4 cup Raw Honey

2 Bergamot (or meyer lemons) (Microplane for zesting)

1. Whisk all of the ingredients together until combined. Then zest the bergamot into the glaze and mix well. 

Now Fry Those Bad Boys Up!

Set the temp of the fryer to 360 and fry in small batches. Do not overcrowd the fryer, let them cook for about 2 minutes per side (depending on size) until golden brown. Drain on a paper towel and dip in the glaze, then set on a wire rack to cool. 

 

 

 

Parsnip Donuts with Honey Bergamot Glaze

Ahhhh doughnuts. America's go-to morning treat. America alone makes over ten billion doughnuts a year, so how could we not take a stab at these snack staples. We've had amazing doughnuts and doughnuts that taste like lard, leaving a nasty film on your mouth. We set out to make the best doughnut we've ever had. A doughnut so good that the guilt disappears. According to our sugar and gluten coma from taste testing I think we've created just that.

We roasted the parsnips the day before we set out to make the dough. It was one of those things we could do while we went about our day, saving us a step the day we made the dough. It is a yeast risen dough, so we made it the night before we planned on frying them up! In the morning we drank our coffee and put on a record while we made the glaze. The dough seemed virtually weightless when we checked on it in the morning a sure sign of a great dough.

We were scrambling for a biscuit cutter of some sorts to punch the donuts and we settled for the top ring of a large mason jar lid. It worked PERFECTLY!

We were scrambling for a biscuit cutter of some sorts to punch the donuts and we settled for the top ring of a large mason jar lid. It worked PERFECTLY!

We were screwed last minute for a hole puncher so we used the back of a pastry tip and it worked great!

We were screwed last minute for a hole puncher so we used the back of a pastry tip and it worked great!

The dough at this point, is literally light as air. 

The dough at this point, is literally light as air. 

We keep the glaze room temp. Dipping the fresh fried donuts into the glaze almost "wakes" the glaze back up so that it can coat all of the fresh fried dough! Roll those suckers all around in the glaze, being sure to coat all the sides. We used chopsticks to make it easier to handle. 

We keep the glaze room temp. Dipping the fresh fried donuts into the glaze almost "wakes" the glaze back up so that it can coat all of the fresh fried dough! Roll those suckers all around in the glaze, being sure to coat all the sides. We used chopsticks to make it easier to handle. 

 The glaze consists of honey from our neighbors bees and floral Bergamot orange, giving it a distinctive aroma that you will not find in other doughnuts. The flavor of fresh local parsnips are almost "minty" in a way. The marriage between the two is so damn delicious and addictive. 

Once the glaze is set, it is perfectly stuck to the donuts, and it doesn't stick to your fingers. 

Once the glaze is set, it is perfectly stuck to the donuts, and it doesn't stick to your fingers. 

As we tore into these bad boys they were so soft. We looked at each other even before eating them in anticipation with what was to follow

Parsnip Donuts

3 medium or 2 large parsnips (peeled)

2 1/2 cups whole milk

1/2 cup vegetable oil (plus much more for frying)

1/2 cup sugar

2 tsp active dry yeast

2 large eggs, lightly beaten

6 cups of A.P. flour (and a little more for work surface)

1.5 tsp kosher salt

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp ground ginger

1/4 tsp cinnamon

1/4 tsp ground cardamom 

 

  1. Wrap the parsnips in foil and roast in 400 degree oven until completely soft. 
  2. Place in a food processor with 1/2 cup of the milk and puree until smooth. Set aside to cool. You will need about 2 cups for this recipe. 
  3. Combine the 2 cups of milk, oil, and sugar in a medium sauce pan and bring to a simmer over medium high heat to melt the sugar. Let the mix cool down to about 100 degrees, and add the the yeast. Stir to combine. Make sure that the milk mixture is not too hot, so that you don’t kill the yeast. This is important. You also want to make sure that the mixture is nice and warm, if it is too cold so that the yeast can do the damn thang!
  4. Transfer the mixture to a large bowl, add the parsnip puree and the slightly beaten eggs. Mix well.
  5. Stir in 5 cups of flour a little at a time and reserve the other cup for later on. Mix the dough until combined, then cover and store in a warm place for about an hour or until the dough doubles in volume. 
  6. Combine the remaining cup of flour with all of the spices, baking powder, baking soda and salt. Whisk well.
  7. Knead the seasoned flour mixture into the dough until smooth. Cover and rest for another 30 minutes.
  8. On a floured surface, knead the dough a couple of times until it is smooth. Roll out the dough to 1/2 inch thick and cut out donuts with a floured biscuit cutter of your choice. Cut holes out of the donuts (obviously) Once the donuts are all cut out, let them rest for about 20 minutes until they are light and airy before frying. (You can also re-work the dough scraps into a ball and roll out for more donuts! Just try not to overwork the dough. Don’t be “that guy”)

 

For the Honey & Begamont glaze

400 grams confectionary sugar

100 grams whole milk

4 grams kosher salt 

1/4 cup Raw Honey

2 Bergamot (or meyer lemons) (Microplane for zesting)

1. Whisk all of the ingredients together until combined. Then zest the bergamot into the glaze and mix well. 

Now Fry Those Bad Boys Up!

Set the temp of the fryer to 360 and fry in small batches. Do not overcrowd the fryer, let them cook for about 2 minutes per side (depending on size) until golden brown. Drain on a paper towel and dip in the glaze, then set on a wire rack to cool.