OK, I know. It’s August and this is my third post in a row (2 soups*) and now a recipe for stew*. And for many of you, this might bring into question my ability to understand how to take advantage of seasonal fruits and vegetables. But rest assured, I really do know that this is the time of year to buy ripe peaches, corn on the cob, fresh berries, etc. etc. But for this recipe for stew, there were extenuating circumstances. Or, should I say, the back story.
For my 81st birthday, our dear friends Jim and Margo gave me a beautiful new knife. And not just any kind of knife, but a professional series MTH-80 MAC Chef’s 8”-Dimpled, Subzero – made in Japan. They also gifted me with a Zwilling knife sharpener so I could keep my new treasure sharp.
Now I have been cutting up veggies, meat, cheese, bread, etc. for 61 years. And apparently, I have been holding my knives incorrectly all that time. So, yesterday, Jim and Margo came prepared with groceries (meat and various veggies) for me to learn how to use my new knife correctly. It took a few times to pick up the knife the correct way and let it do the hard work for me before it became instinctive.
To hold any knife properly, your thumb should be by the top edge of the knife blade right next to the handle, the finger next to your thumb should rest behind your thumb, while your other three fingers are wrapped around the handle. It feels awkward at first. But it makes all the difference in letting the knife do the hard work.
So, after cutting up several veggies, I had not only a wonderful new kitchen tool, but I also now had a mound of cut fresh veggies.
I knew we would be using the cut veggies to prepare some kind of main dish for dinner, but I had no idea what Jim had in mind. I had already prepared appetizers (Tapenade, Marinated Goat Cheese, and Guacamole), Garlic Bread from Scratch, and Easy Peach and Blueberry Crisp (recipe to be posted soon) served with vanilla ice cream for dessert. But the main dish that would contain the newly cut veggies had yet to be determined. But together, we decided a savory stew would fit the rest of the meal perfectly.
So, the result of our combined efforts is the recipe you find below.
Well, that’s it for today. But before I let you go, I want to once again thank Margo and Jim for not only giving me such a nice knife but also for our years of friendship. For Jim to take the time to show me how to use the knife correctly made this gift even more special.
May you too have friends that go that extra mile for you. And may you be that family member or friend who makes someone else’s day better by giving of your time and expertise.
And as always, peace and love to all.
1 T. extra virgin olive oil, opt.
1 – 1½ lb. bulk sweet Italian sausage
½ lg. white or yellow onion, diced
1 c. diced celery, leaves included
2 med. carrots, diced
3 garlic cloves, finely minced
⅓ c. dry white wine
1 28-oz. can diced or whole tomatoes (preferably Italian)
2 cans cannellini beans (Cento brand is best)
1 tsp. fennel seeds, partially ground
1 T. dried thyme leaves
1 T. dried oregano
2 bay leaves
1 tsp. kosher salt (I use Morton’s kosher salt)
freshly ground black pepper
2 c. diced zucchini or yellow squash (or combination)
2 c. roughly chopped fresh spinach or kale
If using, heat the olive oil in a large, covered Dutch oven or pan. Add the Italian sausage and break it up as it browns (Maillard reaction. Look it up!). (I use oil when the sausage is quite lean. If there is a lot of fat, I fry the meat as is. No oil needed.)
After the meat has browned, take half out of the pan and place it in a bowl. Set aside.
Add the onion, celery, and carrots and sauté until they are beginning to soften. Add the garlic and cook for one minute.
Pour in the dry white wine and cook until the liquid has evaporated.
Add canned tomatoes and cannellini beans. Break the tomatoes up if they are whole or in large chunks.) Rinse each can with a bit of water and add the water to the pot.
Stir in the ground fennel seeds, thyme, oregano, bay leaves, salt, and pepper.
Bring the mixture to a boil, reduce heat, cover, and let simmer for about 45 minutes, stirring periodically.
Just before serving, remove and discard the bay leaves, add the remaining cooked meat, squash, and spinach. Taste and adjust seasoning.
Cook for 3-4 minutes, then serve the stew piping hot.
Great with garlic bread on the side.
*The key difference between soup and stew lies in the proportion of liquid to solids and the cooking method. Stews typically have a higher proportion of solid ingredients (like meat and vegetables) to liquid, with the liquid often thickened to a gravy-like consistency. Soups, on the other hand, tend to have a greater amount of broth or liquid and can often be served cold. Soups can also be used as a first course, while stews are usually considered the main dish.
