the Times 

Stew inspired by Portuguese Chowder

 

December 12, 2019

This recipe was gifted to us by Daniel Rossi, via Vicki Sternfeld-Rossi, a name you will recognize from her articles in our paper. She brought this stew to share with the Times staff on our long Tuesdays. I actually had some the next day. I really liked it, so proceeded to get the recipe. I love a good stew in the winter months.

I emailed Daniel Rossi to clarify some instructions and I noticed he had quite a few abbreviations behind his name. I asked if he would send me the long version. This is what he sent:

MA = Master in Anthropology - CSUN

CEC = Certified Executive Chef (from the American Culinary Federation)

CEPC = Certified Executive Pastry Chef

CCA = Certified Culinary Administrator

CCE = Certified Culinary Educator

I was impressed!

INGREDIENTS:

1 medium onion, small dice

½ c. diced bacon

¼ red wine for deglazing

4 cloves garlic, minced

1 ham steak, diced in approx. ½ inch pieces

4 cooked chicken andouille sausages, casings removed, quartered lengthwise and diced in about ½ inch pieces

1 can fire roasted tomatoes

6-8 small red waxy potatoes, cut into approx. 1 inch pieces

1 can garbanzo beans

1 small jar pimentos

Salt and pepper to taste

About 2 tablespoons smoked paprika

One pinch of saffron (optional)

1 bunch parsley chopped, no stems

Water or chicken stock

DIRECTIONS:

Render the bacon and wilt onion in a large shallow pan. Add paprika and toast-don’t burn it. I questioned this and his reply was, “the paprika goes in with the onions, the onions will release a lot of juices. We are not frying the onions, just softening them. The paprika will not burn unless all the liquid is gone, which it shouldn’t be.” My note: use low heat.

When the onion is translucent and the bacon is cooked, add the garlic and as soon as you detect garlic aroma, add red wine and reduce by ¾.

Add the ham steak, sausage, and heat through. Add the can of tomatoes with their juice and bring to a boil. Add potatoes.

Add enough water or stock (and saffron, if you have it) to cover all the ingredients. Return to a boil and then let simmer for about 20 minutes.

Add the garbanzo beans and pimentos and heat through.

The braising liquid should be creamy at this point, but if it isn’t, drain the liquid into another pot and reduce further until creamy, then return the meat, beans and potatoes to the pot. Adjust seasoning. Sprinkle with abundant parsley.

My note: if the stew is not thick enough, I would add a roux of flour and water to thicken, rather than transfer the liquid to another pot to boil down.

I also asked Daniel about the braising liquid. His comment was, “technically this is not a soup, but a stew. The technique is braising, cooking in a liquid) The braising liquid is what you call the “soup”

Serve with crusty bread.

MY NOTES:

It is a hearty stew. An added note mentioned that a traditional Portuguese chowder would have fresh clams and Linguica sausage in it.

Mr. Rossi has agreed to share more of his recipes. I’m excited.

ENJOY!!

 

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