Lamb Navarin

2 tbsp. canola oil
1 1?2 lbs. trimmed lamb shoulder, cut into 1″ cubes
Kosher salt and freshly ground black pepper, to taste
5 medium carrots (1 chopped, 4 peeled and cut into 2″ pieces)
1 medium yellow onion, chopped
2 cloves garlic, crushed
2 tbsp. flour
1 tbsp. tomato paste
4 medium turnips, peeled and cut into 2″ pieces
4 medium new potatoes, peeled and cut into 2″ pieces
3 tbsp. unsalted butter
2 tsp. sugar
12 pearl onions, peeled
1?3 cup fresh or frozen peas
Finely chopped flat-leaf parsley, for garnish

Heat oven to 350°. Heat oil in a 6-qt. Dutch oven over medium-high heat. Season lamb with salt and pepper. Working in batches, add lamb and cook, turning once, until browned, 8–10 minutes. Transfer lamb to a plate; set aside. Add the chopped carrot and yellow onions and cook, stirring occasionally, until vegetables are soft and brown, about 10 minutes. Add garlic, flour, and tomato paste and cook, stirring often, until tomato paste begins to brown, about 2 minutes. Stir in 6 cups water and reserved lamb. Cover, bring to a boil, and transfer to oven; cook until lamb is tender, about 50 minutes.

Using a slotted spoon, transfer lamb to a plate and cover with foil to keep warm. Set a sieve over a 4-qt. saucepan and strain cooking liquid. Discard solids. Bring liquid to a boil over medium-high heat, skimming surface occasionally; cook until reduced to 2 1?2 cups, about 25 minutes. Set liquid aside.

Meanwhile, using a paring knife, trim each piece of remaining carrots, as well as the turnips and potatoes, into elegantly tapered football shapes (alternatively, cut them into a large dice). Set potatoes aside in a bowl of water. Heat a 12″ skillet over medium-high heat and add carrots, butter, sugar, salt, and 1 cup water. Partially cover and cook for 10 minutes. Add turnips and pearl onions, partially cover, and continue cooking until liquid has evaporated and vegetables are tender, about 10 more minutes. Uncover and continue to cook, swirling skillet, until vegetables are golden brown, about 3 minutes. Add 2 tbsp. water, swirl skillet to glaze vegetables, and remove from heat; set aside and keep warm.

Bring a 4-qt. saucepan of salted water to a boil. Add the reserved potatoes, reduce heat to medium-low, and simmer until tender, about 15 minutes. Using a slotted spoon, transfer potatoes to a bowl; set aside.

To serve, put the lamb, carrots, turnips, pearl onions, potatoes, and peas into the sauce and cook until hot, about 2 minutes. Divide the stew between bowls. Garnish with parsley.


Boeuf à la Bourguignonne

3 cups red burgundy (1 750-ml. bottle)
2 tablespoons cognac
2 onions, sliced
2 carrots, sliced
Sprig of parsley
Bay leaf
1 clove garlic, peeled
10 black peppercorns
1 teaspoon salt
1/4 cup butter
2 pounds beef chuck, cut in 2-inch cubes
4 tablespoons olive oil
1/4 pound slab bacon, cut in cubes
2 onions, chopped coarsely
3 tablespoons flour
1 cup beef broth
1 tablespoon tomato paste
3 cloves garlic, crushed
1 pound mushrooms, sliced

Make a marinade of first 9 ingredients. Add beef, cover, and leave in the refrigerator for 2 days. When ready to prepare, preheat oven to 300°.

Strain the meat and vegetables from the marinade, reserving marinade. Dry the meat with paper towels.

Heat 2 tablespoons of the olive oil in a large skillet and brown beef pieces, a few at a time, removing to a bowl with slotted spoon when browned on all sides. Season with salt and pepper.

Cook bacon until lightly browned. Remove with slotted spoon and add to reserved beef. Cook onions in bacon fat until lightly browned but not crisp. Remove and add to reserved meat.

Pour off remaining fat. Add 1/2 cup marinade to skillet and bring to boil, stirring to remove crisp bits from bottom of pan. Pour back into reserved marinade.

Heat remaining 2 tablespoons of oil in casserole with a cover and add onion and carrot from marinade, stirring until soft. Add flour and cook, stirring constantly, until it turns brown. Keep stirring as you add the reserved marinade and the broth. Return meat and vegetables to pan, add tomato paste, crushed garlic, salt, and pepper and bring to a boil. Cover tightly and set in a 300° oven for 3 hours. Stir occasionally, adding water if needed.

Meanwhile, melt butter in skillet and cook mushrooms until lightly browned.

When meat is cooked, stir in mushrooms and simmer on top of stove for 15 minutes. Taste for seasoning. Sprinkle with chopped parsley and serve with boiled potatoes.

Lemon Souffle

6 eggs
3 tablespoons butter
3 tablespoons flour
3/4 cup milk
1/4 cup lemon juice
1/2 cup sugar
1 teaspoon vanilla
1 tablespoon finely grated lemon rind
Pinch of salt

Heat oven to 425.

Separate the eggs carefully; if there is the tiniest bit of yolk in the whites they will not beat properly, so be sure to separate them thoroughly and to put the whites into an extremely clean, dry bowl. You will need all of the whites but only 4 yolks. Eggs are easiest to separate when cold, but they are easier to beat at room temperature so do this step first to allow the yolks to warm up.

Butter a 1 1/2-quart soufflé mold very well. Throw in a handful of sugar and shake the soufflé dish until it has a thin coating of sugar. Shake out excess. Set aside.

Melt the butter in a large, heavy-bottomed pan. Add the flour and whisk until well blended. Slowly stir in milk. Cook, stirring, until the mixture has almost reached the boiling point and has become thick and smooth.

Add lemon juice and sugar and cook for 2 minutes more. Remove from heat, add vanilla, and cool slightly.

Add 4 yolks, one at a time, beating to incorporate each one before adding the next. Add lemon rind, then return the pan to the stove and cook, stirring constantly, for 1 minute more over medium heat. Remove and let cool.

Add a pinch of salt to the 6 egg whites and beat with a clean beater until they form soft peaks. Stir a quarter of the egg whites into the sauce, then carefully fold in the rest.

Pour into the soufflé mold and set on the middle rack of the oven. Turn heat down to 400° and bake for 25 to 30 minutes or until the top is nicely browned and the soufflé has risen about 2 inches over the top of the dish.