Galician Stew

galician-stew

It should not be as hard to get ahold of rabbit as it is, considering our neighbors’ cat is happy to drop one off fresh on our doorstep every spring. However, this simple tasty stew works just as well with chicken thighs which are readily available. The wine used is Albariño, a Galician wine, but any light dry white would work.

Galician Stew

Adapted from Jamie Oliver’s Spanish Rabbit Stew

  • 1 rabbit, cut into pieces OR 4-5 boneless or bone-in chicken thighs
  • olive oil
  • 2 slices lemon
  • 4 garlic cloves, sliced
  • 10 ounces red pearl onions
  • 1 tablespoon paprika
  • 1 sprig rosemary, needles finely chopped
  • 1 cup albariño wine or other dry white wine
  • 1 red pepper, roasted and sliced
  • Chopped parsley to garnish

Heat a couple tablespoons of olive oil and sear the lemon. Brown the rabbit or chicken pieces, and remove to a plate. Add another tablespoon or two of olive oil as needed, and cook garlic and onions until beginning to soften. Add paprika and stir for a minute, then add wine and 2 cups of water and stir well, scraping up any brown bits on the bottom of the pan.

Add rosemary and the meat back to the pot and simmer, covered, for an hour to an hour and a half until meat is tender. Remove from the pot and shred with two forks. Turn the heat up and thicken the sauce to desired consistency, then add the meat back in along with the red peppers and cook another 5-10 minutes. Garnish with chopped parsley.

Serve hot with crusty bread.

Listen to the episode! Fiction Kitchen Episode 32: Pan’s Labyrinth

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Linguine with Clam Sauce

linguine-with-clamsauce

Linguine with Clam Sauce is a classic (I believe I said on the podcast old school but isn’t classic is a classier way to say that?) family dinner. It’s elegantly simple, exactly the type of thing My Secret Agent Lover Man would be making for Weetzie Bat’s chosen family. It’s the type of food that makes you feel perfectly content, surrounded by the poeple you love, comfort food with style – because Weetzie never does anything without style.

When perusing for recipes, my favorite was Anne Burrell’s, so I mostly used hers, without discarding the garlic (this much used technique is one my garlic-obsessed brain just does not comprehend).

Linguine with Clam Sauce

Adapted from Anne Burrell’s Linguine with White Clam Sauce

  • 1 pound clams (I used steamer, next time will probably use littleneck)
  • 1 pound linguini
  • sea salt or kosher salt
  • 3 tablespoons olive oil
  • 5 cloves garlic, sliced
  • Good pinch red chili flakes
  • 1/2 cup dry white wine
  • 2 tablespoons butter
  • handful finely chopped parsley, grated parmesan, olive oil and lemon wedges for garnish

Clean your clams well. I have heard if you soak them in a bowl in the fridge with a couple spoonfuls of flour it will help get all the grit out – I don’t think this is true? But I tried it anyway.

Heat a pot of well-salted water, and cook your linguine to even less than al dente (it will finish in the sauce). If you are some sort of time wizard, you can try to coordinate finishing cooking your linguini with finishing your sauce, so you can directly transfer it to the pot, but I just reserve a mugful of the starchy cooking liquid before draining the pasta. Don’t rinse, the starch will help the sauce stick to the pasta.

Meanwhile, rinse your clams and have them ready. In a pot with a cover (or a wok, as I did), heat olive oil on medium high and add garlic. Cook for a few minutes, stirring, until garlic is golden (being careful not to burn). Add white wine and another half cup of water and bring to a boil. Throw in your clams and cover the pot or wok.

After two minutes they should be steamed open – remove clams and reduce liquid to more than half. Reduce heat to medium and add in the butter and stir to make a silky sauce. Using tongs or forks, toss your pasta in the sauce, adding some of the reserved cooking liquid if necessary. When the linguine is thoroughly coated and cooked, transfer to a large plate, arrange the clams around the edge, and top with finely chopped parsley, grated parmesan, and drizzles of olive oil. Serve with lemon wedges.

Listen to the episode! Fiction Kitchen Episode 15: Weetzie Bat

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