How Accepting Winter, Changed the Way I Cook...

I live in New York, which means it gets very cold in the winter months. The produce isn't as great which means less things to create in the kitchen. At first, I was pretty bummed but over time I just accepted the colder months and adapted the way I cooked instead. One of the biggest transformation I had when I started to accept the winter is making more comfort foods. I have more time to watch over my cooking than in the summer which means more stews and curries, lots of carbs like sourdough bread, pastries, and all kinds of fermented goodies. So in today's video I am going to teach you how to make a delicious braised lamb shank stew, a double crusted apple pie with a beautiful lattice crust, sauerkraut, and some delicious freshly baked sourdough. I'm excited so let's get into it!

Braised Lamb Shank Stew

Ingredients:

  • 1 pound of lamb shanks

  • 1 tablespoon of salt

  • 1/2 cup of dried chickpeas

  • 1/2 cup of dried black beans

  • 1 tablespoon of neutral oil, possibly more

  • 4 carrots, diced

  • 4 - 5 celery , diced

  • 1 leek, diced

  • 1 teaspoon coriander

  • 3 - 4 cardamom pods

  • 1 -2 dried chilies

  • 2 cloves of garlic

  • 1 knob of ginger

  • 1 can of diced tomatoes

  • 1 can of coconut milk

  • 1 potato, cubed


Instructions:

  1. Start by heavily seasoning your lamb shanks with 1 tablespoon of salt. Place it in the fridge to dry brine for 4 -5 hours. Then add your beans to a jar and soak them in water for a couple of hours or overnight.

  2. Add the oil to a dutch oven pot and set the flame to medium heat. Take the lamb shanks out and pat dry them so they aren't wet when they go into the pot. Place them into a pot and let each side sear. This will take about 5 -7 minutes.

  3. Then add in your diced carrots, celery, and leek. Add a little more oil if you pot is looking dry. Let this caramelize for about 10 minutes on medium low.

  4. Then combine the coriander, cardamom pods, dried chilies, garlic, and ginger into a mortor & pestle and mash into a paste. Scoop out this mixture and place into your pot and cook for another 2-3 minutes or until everything is caramelized and soft.

  5. Place the lamb shanks back in and pour in 1 can of diced tomato, 1 can of coconut milk, and your soaked beans. Place about 1 1/2 cups of water or enough to just cover 90% of the meat. Turn the meat to low and let it cook for 2 1/2 hours.

  6. Check on it once the 2 1/2 hours are up and drop in your cubed potatoes. Cook for 30 minutes more or until the potatoes are tender. Serve with some sourdough bread and enjoy!


Sauerkraut

Ingredients:

  • 1 purple cabbage, thinly sliced

  • 1 napa cabbage, thinly sliced

  • 3 peeled carrots, peeled into strips

  • 1 teaspoon caraway seeds

  • Salt * see instructions


Instructions:

  1. Start by placing a very large bowl on top of a scale and zeroing it out so you are not including the weight of the bowl. Then combine your thinly sliced cabbage and peeled carrots in the very large bowl. Add in 1 teaspoon of caraway seeds.

  2. Check out the weight of the veggies in grams and times that number by .025. This will be the amount of salt that you will use. Add the salt into the veggies and start massaging the two together. The cabbage will release some water.

  3. Then add all the cabbage and its water into a jar and push everything down with some glass weights so that the cabbage is submerged under its own water.

  4. Cover with its lid and place in a cool dark place for a few weeks. I like it to be around 3 - 4 weeks. Once its down, give it a taste making sure there is no mold forming, and place it in the fridge.

Double Crusted Fruit Pie

Ingredients:

  • 1 pie dough, enough for 1 double crusted pie

  • 10 - 12 apples

  • 1/4 cup of coconut sugar

  • the zest of one whole lemon

  • juice of 1/2 lemon

  • 1 teaspoon of fine sea salt

  • 1 teaspoon of ground cinnamon

  • 1 teaspoon of cornstarch

Instructions:

  1. Roll out your pie dough and place it down into your pie pan. Trim off the excess leaving a 1/2 inch border. Place back into the fridge and get to peeling and thinly slicing your apples.

  2. In a pot combine your thinly sliced apples with 1/4 cup of coconut sugar, the zest of one lemon juice of 1/2 lemon, 1 teaspoon of salt, 1 teaspoon of cinnamon, and 1 teaspoon of corn starch.

  3. Cook until the juices release and if a lot of juice comes out, strain the juice out and cook it down until it becomes slightly thickened. Pour back into the apples and let cool down before you place it into the pie.

  4. Next, roll out another pie dough and cut into strips. Lay down your strips on top of the apple pie to create a lattice top for your pie. Check out the video to see how I did this.

  5. Give the top of your pie a good egg wash and sprinkle on some cinnamon sugar. Place in the oven for 425 for 30 minutes. Then lower the temperature to 325 until the caramel apple juice is bubbling out of the pie. Let cool down before cutting out a delicious slice!

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