Thursday, 30 April 2009


Hey, I've been really into cooking stews with leftovers lately. Don't knock it till you've tried it; it's a blast! The first one was really delicious, partially thanks to Danijela's Mum who cooked the lamb. The second I'm just waiting to eat now, so I'll have to let you know. I've tasted it quickly, and I just don't want to judge it until it's in my bowl.

Well, I thought I'd share these two wonders with you, so take a look.

Here is the recipe for a stew I made today. It's called, What's left over in the fridge after making a stew with most of what's left in the fridge.

First, in order of their appearance in my memory, the ingredients:

1/2 small tin month-old tomato paste
15 medium-sized collard leaves sliced
4 old grape tomatoes sliced
1 tsp Italian herb blend of unknown provenance (packet two)
1 tsp paprika
2 cups organic wheat macaroni
1 medium eggplant
1 tbsp olive oil
1/2 medium Slovenian sausage
4 pieces artichoke hearts in oil sliced
sun-dried tomatoes in oil
romano cheese
1 cup frozen peas
1 tsp freshly ground pink rock salt
1 tsp freshly ground pepper
2+ cups direct-from-tap water
1 small brown onion finely chopped
3 small cloves garlic pulverized
1/2 tsp hot pepper flakes

And their order of appearance in the large iron pan:

Oil, onion, garlic, tomato paste, water, eggplant, herbs, hot pepper, collards, water, sausage, paprika, artichoke, grape tomatoes, pepper, salt, peas, water, three-quarters-cooked macaroni, water. Cook until pasta is ready. Sprinkle cheese after dishing into pasta bowls. Place sun-dried tomatoes at side of bowl.

Here is what I remember from a stew I made a few days ago. It's called Leftover lamb stew

Ingredients, in order blah blah blah:

300 g chunk leftover roasted lamb (courtesy of Mara Pruginic)
3 cups tap water
10+ medium large leaves collards (with most of stems)
1/2 tsp cumin seed
1/2 tsp Italian herb mix of unknown provenance
2 small bay leaves crushed
540 mL tin chick peas rinsed
2 medium brown onions
2 very vine-ripened tomatoes
1/2 Slovenian sausage
freshly ground salt and pepper
1 tbsp olive oil
1/2 cube organic chicken stock
6 good stems once-fresh parsley
Corn meal as much as you like!
1/2 tsp sage

Same pot, different day. Oil, onion, cumin, tomatoes, sausage, collards, lamb, herbs, sage, salt and pepper, bay leaves, parsley, chick peas, stock. Cook until done. Serve with pollenta in bowl.

I hope the one from today is as good as the previous one. I'll let you know.

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The New Dilettantes by Adam Gorley is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 2.5 Canada License.