Friday, April 27, 2012

FFWD: Navarin Printanier

A very French Friday meal started with Sardine Rillettes, cornichons and a baguette.  Now get my IPad and open Dorie Greenspan's Around My French Table.  If you don't already have this book...GO GET IT!!! Photobucket As I nibbled I finished up the Navarin Printanier, lamb stew with spring vegetables.  My least favorite ingredient to prep, but love...small white onions.  It takes a little time to peel them, but worth it! Photobucket Red potatoes, carrots and turnips.   Photobucket I didn't peel the carrots, turnips, or potatoes, a time-saving thing in my case.  I should also mention, I seared the lamb earlier in the day and put it in the slow cooker with broth, cloves of garlic, herbs, tomato paste and flour, then went to work.   Fast Forward 8 hours... Photobucket OK, throw everything in a Dutch oven...I accidentally added a little Pinot noir...then simmer, simmer, simmer.  When the potatoes are done...YUM! To check out other versions, go to http://www.frenchfridayswithdorie.com/ Enjoy!

25 comments:

  1. Nice photos of your Sardine Rillettes, veggies and the Navarin Printanier! All look delicious!

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  2. Good for you. You knocked off one lamb and a dozen sardines in one FFWD Post. Did you like the rillettes? I loved the lamb, froze the leftovers for a cooler day. Loved your close-ups of all the veggies.

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    1. I have a ton left over too. I like to stick close to the original recipe when I try a new one, sadly, I am only cooking for 2...freezer for my leftovers too.

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  3. I just can't stick to a recipe... I always feel the need to put my two cents in... I used some red wine to deglaze the pan after braising the lamb. I couldn't let all that good fond go to waste.

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    1. I think of recipes as a "suggestion", not the law, unless it's a recipe I've never tried! If it doesn't work out, I just make it again.

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  4. I love your "accidental" wine addition! :) Good to know this would work in the slow cooker. I have one and I never use it but I should!

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    1. It really was an accident. I've made lamb stew a million times and I always add it. I have to admit, I forgot the sugar...whoops.

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    1. Well, I knew I wouldn't have enough time to pull this off on a work day and I used a lamb shank for half the meat and knew it would need to braise longer to soften up.

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  6. I agree with Amy, good call on the slow cooker. I simply dump everything into the casserole dish and bake it the oven...it turned out delicious too :p Love this classic lamb stew with veggies ! Have a nice day!

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    1. I work in the food industry and had made fun of slow cookers for decades, but I finally realized with some smart prep, everything doesn't turn out watery, flavorless and mushy. My slow cooker is also a steamer and rice cooker, so it's used quite a lot!

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  7. Love your Pinot Noir accident! Should have had one myself....

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    1. Yes! Pinot Noir is always welcome I my kitchen.

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  8. Nice pairing. I like your serving bowl for the rillettes. I wondered how this would do in the slow cooker. Good to know it works. Adding wine was a good call too.

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    1. Thanks. I got that bowl from a garage sale many years ago!

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  9. I bet the stew was extra delicious with the Pinot Noir. :) Both your sardine rillettes and lamb stew look very tasty.

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  10. What a great meal to come home to! Bet your house smelled amazing when you walked in!

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  11. I got to the sardines this week too but your lamb looks like a star!

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  12. Your photos look great, and I bet your stew tasted delicious.

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  13. It's nice to know that this adapted to a slow cooker. I love it when dinner is done when I get home from work...

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  14. omg a glass of wine with it?? jealous! Once I'm not preggers I'm totally having a bowl of this (maybe this fall) with a glass of wine - a LARGE one!

    Alice @ http://acookingmizer.wordpress.com

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  15. You really have to watch that Pinot, it's a sneaky little wine that finds itself in lots of places!

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