How To Create Stone Food
GRANDMA'S STONE SOUP STEW
A typical dinner at grandma's house often seemed like the work of magic. Just like in the fairy tale, she could conjure up a hearty stew out of almost any cut of meat and whatever root vegetables were on hand. The long, slow braising made even the most affordable pieces of meat taste delicious. And by leaving the skins on the vegetables, she managed to add even more flavor, while avoiding waste.
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons of the olive oil in a large Dutch with a lid oven over medium-high heat. Sprinkle the meat generously on all sides with salt and pepper and, working in batches if necessary, add to the pan. Sear the meat until it is well browned on all sides, about 8 minutes. Use tongs to help rotate the pieces of meat and remove them to a plate as they are seared. Set meat aside.
- Add the onions and peppers to the same Dutch oven and cook until the vegetables start to become tender and golden, about 5 minutes. Add the grated tomatoes and cook, stirring occasionally, the onions and peppers have softened completely and most of the moisture has evaporated, another 5 minutes. Stir in the remaining 2 tablespoons of olive oil, the garlic, paprika and 2 teaspoons salt and cook until fragrant, about 1 minute more.
- Return the seared meat to the pot along with the root vegetables and sliced salami; stir well. Add the chicken broth and increase the heat to high to bring the stew to a boil. Reduce to a simmer, cover and cook until the meat and vegetables are tender, 35 to 45 minutes. Stir in the cauliflower and red-wine vinegar, and continue cooking until the meat is tender enough to pull apart with a fork and the cauliflower is cooked, about 15 to 20 minutes more.
- Season with salt and pepper, if necessary. Serve with toasted rustic bread brushed with olive oil and a sprinkle of chopped parsley.
TOSTONES
I grew up eating many dishes from Pureto Rico but tostones have always been a favorite dish for me. I still make the fried snacks when I miss my family. -Leah Martin, Gilbertsville, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 3 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the garlic, garlic salt and onion powder. Add plantains; cover with cold water. Soak for 30 minutes. , Drain plantains; place on paper towels and pat dry. In an electric skillet or deep fryer, heat oil to 375°. Add plantains, a few at a time, and cook for 30-60 seconds or until lightly browned. Remove with a slotted spoon; drain on paper towels., Place plantain pieces between two sheets of aluminum foil. With the bottom of a glass, flatten to 1/2-in. thickness. Fry 2-3 minutes longer or until golden brown. , Combine seasoning mix ingredients; sprinkle tostones with seasoning mix.
Nutrition Facts : Calories 63 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 103mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 0 protein.
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