Barb is an Athens, OH blogger, and as a lover of all things local, and many things Athens, was immediately drawn to her writing, her recipes, and the simple recipes that result in spectacular dishes. This recipe, in particular, I made after a trip to the huge farmers market in Athens on one fine Saturday. Because of this, I was able to source the ingredients from the same suppliers she uses. It’s a beautiful stew, with the heady aroma of the stock, wine, and herbs bringing out the best of all the other ingredients.
Rabbit and Horticultural Bean Stew
recipe from Tigers and Strawberries
3 tablespoons olive oil or bacon drippings
1 cup thinly sliced onion
1 teaspoon salt
1 1/2 cups thinly sliced leeks–white and light green bits only
3 tablespoons minced fresh garlic
1 cup thinly sliced celery
1 cup thinly sliced carrots
1/2 cup thinly sliced fresh shiitake mushrooms
1 pound boneless rabbit meat
1 tablespoon each fresh minced rosemary leaves, fresh thyme leaves and minced fresh sage leaves
1 teaspoon smoked Spanish paprika
1 cup dry white wine
1 1/2-2 quarts of rabbit stock (or chicken stock, if you must–or water, if you haven’t anything else)
1 1/2 pounds freshly shelled horticultural beans
the meat from the rabbit stock, if you have any
1 bay leaf
salt and freshly ground pepper to taste
2 tablespoons minced fresh herbs–I used rosemary, thyme, sage and flat-leaf parsley–for garnish
Heat the oil or drippings in the bottom of a large, heavy-bottomed pot on medium high heat.
Add the onions and sprinkle with a teaspoon of salt and cook, stirring, until the onions turn golden. Add the leeks, garlic, celery, carrots and mushrooms, and cook, stirring until the onions are a deep golden brown and the other vegetables have been tinged with brown and everything is smelling wonderful.
Add the boneless rabbit meat, and cook, stirring, until it browns lightly.
Sprinkle in the first measures of fresh herbs and the Spanish paprika. Pour in the wine and deglaze the bottom of the pot, then allow the alcohol to simmer out of the wine.
Add the rabbit stock or whatever other liquid you are using, and stir in the beans. Add the meat from the rabbit stock, if you had any. Throw in the bay leaf.
Bring to a brisk simmer, then turn down the heat to a gentle simmer, cover the pot and cook until the beans and rabbit are both tender.
If the stew liquid isn’t thick enough to your taste, take out about a half cup of beans and mash them thoroughly. Stir them back into the stew and voila–instant thickener! No extra added fat or starch. Beans are like magic that way.
Season to taste with salt and pepper, and garnish with the fresh herbs just before serving.
I came across this recipe while searching for a way to use quark from Blue Jacket Dairy. Even though I love spatzle as a base for a delicious stew (sauerbraten, I’m looking at you!), this preparation is a vegetarian meal unto itself. I love what the browning process does to them. I could eat this for days on end!
recipe from I Can Do That blog
1/2 c. quark cheese, homemade or store-bought
1 c. flour
1/2 tsp. sea salt
1/4 tsp. freshly grated nutmeg
Pinch of ground white pepper
1 1/2 tbsp. butter
1/2 c. chopped onion
1 garlic clove, finely minced
Sea salt and ground white pepper
Freshly grated nutmeg, about a quarter of the whole nut
1 c. grated Swiss cheese
1/4 c. water
Bring a large pot of water to a boil and add 1 teaspoon salt for every quart. In a small bowl, mix flour, 1/2 teaspoon salt, nutmeg, and white pepper. With a wire whisk, blend the quark and eggs together in a large bowl. Stir in the flour mixture with a rubber spatula until smooth.
Heat a large skillet over medium heat. Add the butter and onions. Season with salt and pepper to taste, and cook, stirring occasionally, for 5 minutes. Add the garlic and cook for another 2 minutes. Keep the heat at medium while boiling the spatzle.
Push the dough through the holes of a colander, spatzle maker, or a potato ricer into the boiling water. Stir the spatzle and cook for 1 minute. Then, using a skimmer or a large slotted spoon, transfer the spatzle to the hot skillet. Raise the heat up to high and fry the noodles until they begin to turn golden. Season with nutmeg, salt and pepper.
Add the cheese and stir-fry until it begins to brown slightly. Add the water and stir-fry until it is absorbed. Add more water if you want the noodles to have a thick soupy consistency. Serve immediately.
It’s finally starting to feel like winter around here – we finally got a little snow. No more than just a dusting, but just enough to remind us winter hasn’t finished rearing its ugly head just yet. What better time to look at pictures from last summer’s farmers markets, and to start counting down the days until it’s that time again…
I don’t know about the rest of you, but I have a freezer chock full of meat that I bought and never got around to using. If you, like me, managed to find yourself with an extra rabbit in there, this is a perfect recipe for a chilly day. The rabbit is from the Athens Farmers Market – it was much easier to prepare than I thought it would be, and the result was a hearty stew that I could very easily see myself making again.
Rabbit, Mushroom and Tarragon Stew
recipe from the We Are Never Full blog
What you need:
* 3 rashes of bacon, cut into pieces
* 1 small onion, diced finely
* 3 cloves garlic, minced
* 1 box of button mushrooms, cleaned and sliced lengthwise
* 1 whole rabbit, cut into pieces
* 3 sprigs of tarragon – 2 with tarragon leaves removed and chopped and 1 left whole, bruised by back of a chef’s knife
* 2 1/2 cups of white wine
* 2 heaping tablespoons of dijon mustard
* 1 1/2 cups of chicken stock
* 1/2 cup light cream
What to do:
1. Heat heavy-bottomed pan/pot to medium-high and cook bacon pieces until almost crispy. Remove with a slotted spoon and set aside.
2. Pour bacon fat into a bowl and, starting with one tablespoon, add the fat back to the pot. Cook onion, garlic and mushroom in the bacon fat until medium-soft (about 5-6 minutes). Remove and set aside in the bowl with the bacon.
3. Season the rabbit pieces with salt and pepper. Add a bit more bacon fat (or butter if you’d prefer) back to the heavy-bottomed pan and add your rabbit pieces. Sear the outside on all sides of each piece until they are nice and golden brown (about 6 to 8 minutes). Remove to a plate for a moment.
4. I know, I know… lots of removing of food from the pan. They’ll be back soon. Deglaze the bottom of your pan with wine – keep heat up to medium and scrape all the bits from the bottom of the pan. After about a minute or so, add your chicken stock, tarragon, bruised tarragon sprig and mustard. Stir.
5. Now, add back everything – rabbit, mushrooms, bacon, onions, garlic, etc. – to the pan. Bring to a boil and then lower to medium/medium-low and simmer, covered for 30 minutes. After that, continue to simmer the dish uncovered for another 20 to 30 minutes. It will cook down to a thicker sauce.
6. Finish by stirring in the cream and fishing out the loose tarragon sprig. Enjoy!
Today’s entry is going to be a quick one, as I’m going to be leaving in a few minutes to head up to Cleveland in a few minutes with the Columbus Food Adventures peeps to attend the one night FreshStreet popup (note: Facebook is down at the moment – will update entry later on to link to FreshStreet) at Jonathan Sawyer’s Noodlecat. I won’t be getting back until after midnight, so it’s now or never, although I should be doing some live updating on Twitter.
But back to what you’re looking at – I these were taken when I was still in Dodd Hall, and when P. was going out to the farmers markets and I attended vicariously through these photos. Out of all the things I missed last year, that was a biggie for me. So needless to say, these pictures became my motivation – when I was learning to walk again, it was in hopes of being able to walk by the time the farmers markets started this year. I’m so happy that I’ve got there with time to spare.
So in all honesty, I’m not sure which pics were taken where, as I’ve totally lost my frame of reference, and P. doesn’t remember. But enjoy, anyway – and remember that this is only about 4 or so months away…
Don’t know how I missed posting this one, but here’s another long lost post of the farmers market in October, 2010. This was right before I got sick, so unfortunately it was pretty much the last market I saw until mid-summer, 2011. Looking at this makes me inspired to make some cold weather dishes that encompass these seasonal ingredients. Keep your eyes peeled for some upcoming posts using these very items…’
When the farmers markets started up for the season, I unfortunately was still in the hospital being weaned off a ventilator and hopelessly weak (I couldn’t even sit up without toppling over). Going to the farmers market is the one thing that grounds me, no matter how frenetic the rest of my life is at any given time. It’s a yearly ritual that I hadn’t missed for years. Paul did a great job going to the markets for me, taking plenty of pictures, and bringing me fresh fruits and veggies (btw, a quick shout out to the folks at Select Specialty Hospital is in order – they were so great in adjusting my meals to make things that I could tolerate eating – their veggie omelet (which included whatever fresh veggies they had laying around, along with some nice melty cheese) is one of my fond memories of that time. The other biggie? The shampoo cap that was super relaxing – go figure.
I’m planning on attending the first markets of the year later this spring. Going without asparagus and morels and ramps and other spring goodies had me a little bit down, as did not being able to plant or tend to my garden. This year, nothing will keep me from picking up where I left off before I got sick. All of these pictures were taken at the North Market, if my memory serves right.
So, as the temperature plummets tonight and a little bit of snow falls, look at these pics as a reminder of what’s to come in just a few short months…what spring rituals are you most looking forward to?
When I was going through my drafts to see what I have and have not posted yet, I came across this market report from 2009 that has never been shared. I’ve got to tell you, looking at this makes me homesick for August/September when we can get the best of what summer has to offer (tomatoes, sweet corn, peppers, eggplant) AND the best of fall as well (apples, winter squash, potatoes and other root veggies). Am I the only one who is counting down the days to spring in the same way that a baseball fan counts down the days to the first day of spring training?
What are you looking most forward to? Events, or seasons, or produce, or whatever, all replies welcomed. Next up, the market reports from 2011…
The Christmas memories of my childhood are often punctuated by thoughts of the baked goods they used to make for the holidays. My grandfather’s stollen had a prominent place In those memories, and so did German style cookies. Holidays were big in their household, going over there on Christmas Eve every year was something I looked forward to all year.
In the heart of German Village (where else did you think it would be?) there is a little shop, only open for 2 months a year, that sells old fashioned German cookies, the kind that is just perfect for serving with coffee or cocoa. They closed for the year on Christmas Eve, and unfortunately I didn’t make it there this year – they do, however, make the same things from year to year, so this will give you an idea of what to expect.
Posting this today (on the 16th anniversary of my Oma’s death) is a bit bittersweet, but in a good way. So many good memories to cherish that don’t fade away one bit as the years pass by. Even though she’s been gone a while, I still hold her close to my heart and feel like one day, somehow, some way, we’ll be together again.
What holiday traditions of your childhood are a part of your current celebrations? Which ones started with your generation and will continue for years to come?
If you’d like to go (unfortunately, you’ll have to wait until fall): Bierberg Bakery, 729 S. 5th Street, Columbus (German Village), 614-443-9959