The Kitchen Table Series

March: Guiness Stew

For a traditional Guinness beef stew, start by cutting 2 lb (900 g) beef chuck into roughly 1½-inch cubes and patting the pieces dry so they brown properly. In a heavy Dutch oven, heat 2 tablespoons vegetable oil over medium-high heat and brown the beef in batches until a deep crust forms, then remove and set aside. In the same pot add 1 large onion (diced), 2 carrots (cut into thick rounds), and 2 celery stalks (sliced), cooking about 5 minutes until the vegetables begin to soften. Stir in 3 cloves garlic (minced) and cook 30 seconds until fragrant. Sprinkle 2 tablespoons flour over the vegetables and stir for about 1 minute to create a light roux that will thicken the stew. Slowly pour in 1 bottle (11–12 oz) Guinness stout, scraping the browned bits from the bottom of the pot, then add 2 cups beef stock, 1 tablespoon tomato paste, 1 teaspoon Worcestershire sauce, 1 teaspoon brown sugar, 1 teaspoon kosher salt, ½ teaspoon black pepper, fresh thyme, rosemary and 1 bay leaf. Return the browned beef to the pot, bring the liquid to a gentle simmer, cover, and cook on low heat for 1½ hours. You can shorten the time if needed, but the more you reduce, the stronger the taste. After that time add 2 medium potatoes (cut into 1-inch chunks) and simmer uncovered another 30–40 minutes until the beef is fork-tender and the broth has thickened into a rich gravy. Taste and adjust seasoning with additional salt and pepper, remove the bay leaf, and finish with 2 tablespoons chopped fresh parsley before serving, ideally with crusty bread or mashed potatoes.

Pairs with: Irish Chedder and Chive Biscuit

February: Rosemary Avgolemono Soup

For this Avgolemono Broth with Rosemary Bouquet Garni, (wrapped herbs in cheesecloth to keep the broth clean) begin by placing 4 cups (960 ml) high-quality chicken stock in a saucepan along with a bouquet garni made from 1 small rosemary sprig (about 3 inches), 1 bay leaf, and 2–3 parsley stems, tied securely. Bring the stock to a gentle simmer over medium-low heat and let it infuse for 12–15 minutes, keeping the heat low to prevent bitterness from the rosemary. Remove and discard the bouquet, then reduce the heat so the broth is hot but no longer simmering. In a bowl, whisk 2 large eggs until completely smooth, then whisk in ¼ cup freshly squeezed lemon juice until pale and lightly thickened. While whisking constantly, slowly ladle in 1 cup of the hot stock to temper the egg-lemon mixture. Gradually pour the tempered mixture back into the pot, stirring gently, and keep the soup off heat; the broth should thicken subtly and become silky without curdling. Season with ½ teaspoon kosher salt (adjust to taste) and ¼ teaspoon freshly cracked black pepper, then finish with 1 tablespoon extra-virgin olive oil. Serve immediately, warm and velvety, with the rosemary’s aroma lingering quietly behind the bright, emulsified lemon-egg broth.

Pairs with: Grilled Chicken and Saganaki

January: Crispy Chicken with Parmesan Polenta and Lemon Herb Pan Sauce

Season two boneless, skinless chicken breasts with salt and pepper, dip into beaten egg, then coat with a mixture of panko breadcrumbs and grated Parmesan. Pan-fry in olive oil over medium heat for 4–5 minutes per side until golden and cooked through, then set aside. Meanwhile, bring four cups of water or chicken stock to a boil, whisk in one cup of polenta, reduce heat, and cook gently for 20–25 minutes, stirring often, until creamy; finish with butter, grated Parmesan, and salt. In the same pan used for the chicken, melt butter and sauté minced shallot for about one minute, add chicken stock, lemon zest, and lemon juice, and simmer briefly to reduce. Stir in chopped herbs, then serve sliced chicken over warm Parmesan polenta, spooning the lemon herb pan sauce over the top.

Pairs with: Northern Italian Pinot Grigio