Today, is the first time I am cooking with turnips and leeks. I have no clue what these veggies looked like so I was delighted that my daughter dragged me to the grocery and voila - -I found it conveniently labeled at Schnucks. (Yes, I need to read dummy for cooking). I have no rabbit so I totally improvised and substituted this dish with chicken instead. The thing with this Batali challenge: I find it difficult to find the ingredients at the nearby grocery - - so If I am lucky -- I am able to cook at least 2 dishes a week -- otherwise, I order my ingredients online.
Another business trip and tomorrow I'm heading to New Jersey.I love traveling but I usually have this panic attack the day before I leave as I want things organized and squeaky clean when I leave. Of course this includes preparing meals for the family in advance and making my long laundry list of things to do. Speaking of list, my 2010 Franklin Covey refills just arrived! Yippee!!!! I am the typical checklist freak that lives and breathes on trackers sheets, excel columns and bullet points that I have to keep two separate binders to ensure that I separate my work plan and my personal errands...so this refill made me happy today!(Hmmm..I need to order the Coach refills)
Back to cooking....
In the original recipe, it asked me to utilize a Dutch oven to cook the meat and veggies...then by the time it is cooked, it gave direction to transfer it to the big oven and let it sit for another 30 minutes. The problem is: I have no Dutch oven - - so I just used an ordinary pan and let the chicken boil for the same time until the sauce thickens. This is one of the easy to prepare dish I've tried. Similar in preparation to the dishes below but just a twist on the veggies, spices and wines used:
CHICKEN THIGHS WITH SAFFRON OLIVES AND MINT: Pollo allo Zafferano
CHICKEN IN THE STYLE OF CANZANO: Pollo Canzanese
CHICKEN FROM THE TOWN OF AVELINO: Pollo Avellino
CHICKEN HUNTER'S STYLE - Pollo alla Cacciotora
SPICY SICILIAN CHICKEN: Pollo in Stemperata
CHICKEN STEW WITH POLENTA,CELERY ROOT AND SAGE: Pollo all' Americano
Mario B's version: Page 380
Maria B's version
2 lbs rabbit (I used chicken)
salt and pepper
flour for dusting
6 tbsp extra virgin olive oil
2 medium leeks (white and green parts only, cut into 1/2 inch rounds
2 large turnips, peeled and cut into 1/2 inch cubes
1 cup vin santo or dry sherry
2 cups chicken stock
1 cup tomato sauce
HERE'S HOW:
- Season rabbit liberally with salt and pepper and dredge in the flour
- Heat olive oil over high heat and add pieces of rabbit and cook turning only once until golden brown. Set aside.
- Cook leeks and turnips until golden brown
- Add vin santo, tomato sauce and stock and bring to a boil
- Submerged the rabbit pieces in the liquid and bring to a boil . Cook for 30 minutes)
- Transfer pieces into serving dish and pour the sauce over
I love Mario Batali. Great concept for a blog. i love it. your food looks terrific.
Posted by: MBT Sandals | 07/13/2011 at 09:02 AM