The chefs at the French Culinary Institute believe that people have switched to Italian cooking because they do not realize French food can be just as light, fresh, and healthy. Jacques Pepin and his cohorts, Alain Sailhac, Jacques Torres, and Andre Soltner, are out to prove that French cooking really can be deliciously low in fat in The French Culinary Institute's Salute to Healthy Cooking.
This rich lamb stew is a perfect marriage of fall flavors. When browning the lamb, be sure that it is evenly glazed with no scorching. Good browning is essential to maximize the final flavor.
Yield: 4 Servings
1 teaspoon olive oil
1 pounds of very lean lamb shoulder, cut into 2" cubes
Salt and freshly ground black pepper
1 small onion, chopped
1 tablespoons all-purpose flour
cup dry red wine
1 tablespoon tomato paste
Cold water
2 sprigs fresh thyme
1 bay leaf
2 medium carrots, peeled, trimmed, and cut into 1/4" x 2" pieces
2 small all-purpose potatoes, peeled and quartered
12 pearl onions, peeled and blanched
1 teaspoon sugar
1 teaspoon butter
2 turnips, peeled and cut into 1/4" x 2" pieces
1 tablespoon chopped fresh flat-leaf parsley
Preheat the oven to 350F.
Warm the oil in a large saute pan over medium-high heat. When hot, add no more than half of the lamb and sear for 3 minutes, or until the lamb has evenly browned on all sides. Do not crowd the pan or scorch the meat. Using a slotted spoon, transfer the lamb to a Dutch oven. Continue searing the lamb until all of the meat has been browned. Season with the salt and pepper.
In the same saute pan over medium heat, saute the chopped onions for 3 minutes, or until softened. Sprinkle with the flour and stir to mix well. Add the wine, stirring with a wooden spoon to lift the browned bits from the bottom of the pan. Pour into the Dutch oven.
Add the tomato paste and stir to blend. Add enough cold water to just cover the lamb. Stir in the thyme and bay leaf. Bring to a simmer over medium heat. Cover and place in the oven. Adjust the heat, if necessary, to keep the liquid from boiling. Bake, stirring occasionally, for 1 hour.
Add the carrots; cover and bake for 15 minutes. Add the potatoes; cover and bake for 45 minutes. Remove and discard the bay leaf and thyme sprigs.
While the stew is baking, prepare the vegetables. In a small nonstick saute pan, combine the pearl onions, teaspoon of the sugar, and teaspoon of the butter. Add enough cold water to cover the onions by half. Bring to a simmer over medium-high heat, swirling the pan from time to time to evenly glaze the onions. Reduce the heat to medium-low and simmer for 10 minutes, or until the onions are tender and the water has evaporated. Season with the salt and pepper. Using a slotted spoon, remove the onions to a warm plate. Lightly cover and keep warm.
Place the turnips, the remaining teaspoon sugar, and the remaining teaspoon butter in the same saute pan. Add enough cold water to cover the turnips by half. Bring to a simmer over medium-high heat, swirling the pan from time to time to evenly glaze the turnips. Reduce the heat to medium-low and simmer for 10 minutes, or until the turnips are tender and the water has evaporated. Season with the salt and pepper. Using a slotted spoon, remove the turnips and add to the pearl onions.
Remove the stew from the oven. Taste and adjust the seasoning.
Place an equal portion in each of 4 warm shallow soup bowls. Add an equal portion of the onions and turnips to each bowl. Sprinkle with the parsley.
PER SERVING
386 CALORIES, 14 G. TOTAL FAT, 5 G. SATURATED FAT, 115 MG. CHOLESTEROL
