Although the season for heavy meals built around root vegetables and red meat is waning, there are clearly people out there for whom hearty foods know no season.
Neil in Aurora is one of them. He remembers a couple from Lebanon who made meat pies called, he thinks, lahm bi’ajeen. He’s hoping to find a place in the Denver metro area that makes and sells them. He’s also hoping to find fatayer, a spinach and cheese pie. Any takers?
Meanwhile, Angela had a wonderful tortilla soup at a cafe in Steamboat Springs, but doesn’t remember where. Does anyone have a beloved tortilla soup recipe? Does it have a history? Is it a family favorite? Does it come from a particular region?
On a recent visit to St. Louis, a friend served a delicious lamb stew. I have since made it and loved it just as much as her version.
And for Sharon, who wanted the recipe for John Elway’s Hamburger Soup, here it is.
Until next time, bon appetit.
John Elway’s Hamburger Soup
This recipe comes from “The NFL Family Cookbook” and serves 8-10. Serve with a green salad and warm bread.
Ingredients
Directions
Sauté onions and garlic in oil in large stockpot until softened. Set aside.
Brown ground beef. Drain fat and add meat to onions and garlic.
Add stock, tomatoes with chiles, tomato sauce, potatoes, carrots, celery, wine and basil; simmer until vegetables are tender, about 45 minutes. Add green beans and parsley; simmer 15 minutes. Season with salt and pepper to taste.
Lamb Stew with Root Vegetables
This recipe from Food & Wine magazine serves 8.
Ingredients
Directions
Preheat oven to 350.
Put flour in a large bowl and season generously with salt and pepper. Add lamb cubes in 4 batches, tossing to coat thoroughly.
In a large enameled cast-iron casserole, heat 2 tablespoons of the oil until shimmering. Add one-fourth of the lamb cubes and cook over moderately high heat until browned, about 6 minutes; transfer to a plate. Brown the remaining floured lamb in 3 batches, adding 2 tablespoons of oil to the pot per batch. Reduce heat if casserole bottom darkens too much.
Return lamb to casserole. Add wine and vinegar and bring to a boil. Add stock and tarragon and return to a boil. Season with salt and pepper. Cover the casserole and braise the stew in the oven for about 1 hour, or until the meat is nearly tender.
Add carrots, parsnips, potatoes, turnips, fennel and shallot. Season with salt and pepper and bring to a boil, stirring to distribute the vegetables. Cover the casserole, return it to the oven and cook until the meat and vegetables are tender, about 1 hour longer. Season with salt and pepper. Stir in the parsley and fennel fronds and serve the stew in deep bowls.
Staff writer Ellen Sweets can be reached at 303-820-1284 or esweets@denverpost.com.
