3 hours
Pan-smoking is something that I used to do a lot in restaurant kitchens. For this recipe, I only wanted to kiss the meat with that smokey flavor and color. Find a deep-sided pan (hotel or half-hotel for the restaurant folk), soak some chips, place them in the bottom of the pan, put your meat on a rack, and cover in tinfoil. Add the pan to a burner and smoke the meat fast on high heat. It works like a charm. The meat won’t be cooked all the way through, but the stewing process does the rest.
This dish is also about celebrating fresh herbs, which are about all I have time to grow, and I love having them around. They are a game changer in the culinary world and save money in the long run if you cook with a ton of fresh herbs. Plus, you can dry what's left at the end of the season, and the final result is far superior to the dried herbs you can buy at the store.
This is a stew, not a soup, so the final result will be thick, rich, and creamy and will have far less liquid than a traditional soup. Simply thin with more stock if you'd like and reseason. You could also chuck all of this in a crock pot instead of a Dutch oven, but be sure to cook the raw alcohol flavor from the white wine beforehand.
Pan-smoking is something that I used to do a lot in restaurant kitchens. For this recipe, I only wanted to kiss the meat with that smokey flavor and color. Find a deep-sided pan (hotel or half-hotel for the restaurant folk), soak some chips, place them in the bottom of the pan, put your meat on a rack, and cover in tinfoil. Add the pan to a burner and smoke the meat fast on high heat. It works like a charm. The meat won’t be cooked all the way through, but the stewing process does the rest.
This dish is also about celebrating fresh herbs, which are about all I have time to grow, and I love having them around. They are a game changer in the culinary world and save money in the long run if you cook with a ton of fresh herbs. Plus, you can dry what's left at the end of the season, and the final result is far superior to the dried herbs you can buy at the store.
This is a stew, not a soup, so the final result will be thick, rich, and creamy and will have far less liquid than a traditional soup. Simply thin with more stock if you'd like and reseason. You could also chuck all of this in a crock pot instead of a Dutch oven, but be sure to cook the raw alcohol flavor from the white wine beforehand.