Tuesday, July 08, 2008

a Summer/Winter Stew

This simple to make and quite delicious dish can be prepared with light summer ingredients or richer, fuller winter ones. It can also be cooked in the oven for an hour when all its parts are cut into smallish pieces. Or slow cooked in a slow cooker when the pieces can be larger. Buy whole olives and stone them. Those already without stones will have lost much of their taste. But you may find the stoning process (with some designs of garlic press) to be too tedious. Then buy stoned ones.


You will need:
Olive oil
A red meat for winter or a white meat for summer
Plenty of rosemary for winter, or less mint and/or thyme for summer
Black olives for winter or green ones for summer
Robust red wine for winter or white for summer.
Milled black pepper (plenty) for winter or white ground pepper for summer

Into a flat cooking pan place the meat on a wiping of olive oil - in one piece, small pieces or a piece per person.
Cover it with potatoes, onions, garlic, olives, the herb, pepper and salt.
Sprinkle wine over all.
Cook as mentioned above.