Comments on: Stew Sensation

By: foodgal

foodgal — Sun, 11 Jan 2009 18:14:21 +0000

Moe: Glad you liked the stew so much. Interesting that you left out the soy sauce, as I think that’s one component that I thought really gave the dish a lot of depth. But maybe that’s my Asian heritage speaking.

The tea ball is a great idea. I also sometimes just use a coffee filter tied up with twine.

By: Moe Rubenzahl

Moe Rubenzahl — Sun, 11 Jan 2009 07:14:24 +0000

This was great!! Nice blend of flavors.

A couple of changes. First, I omitted the broth and the soy sauce, added some wine, and think it was better with less liquid.

Second, I included some root vegetables (parsnip, carrot, etc.) and diluted the seasonings. I would amp up all the seasonings next time, to compensate for that change.

And I really like the idea of star anise.

One suggestion: Instead of the cloth bag for the seasonings, I used a tea ball.

By: foodgal

foodgal — Sun, 11 Jan 2009 03:11:36 +0000

Moe, I’ll be right over with my own fork. heeheee

By: Moe Rubenzahl

Moe Rubenzahl — Sun, 11 Jan 2009 01:02:20 +0000

Guess what’s in the oven RIGHT NOW?

By: jacqueline church

jacqueline church — Sat, 10 Jan 2009 08:14:37 +0000

I’m with you and Annie – Fennel and Orange are wondeful together. I also love a shaved salad with Fennel, celery and supremes of orange, bergamot olive oil or Pasolivo tangerine…I’ve got some shaved fennel marinating on a huge pork shoulder right now (also garlic, oregano, meyer lemon – had a few shaves of it so threw it in.)

I also use fennel in thin slices with fish en papillote. I save the green stalk part for stocks.