Potato Onion Skillet, another for the colder weather

(Updated 2/29/12, now with yummilicious pictures!)

I'm not really sure where I got this recipe, though I think it may be another from Jeff Smith's "Frugal Gourmet" show. This is a fantastic tasting and easy winter time recipe that always leaves us with a warm and full belly. The basic recipe has only 6 simple ingredients and uses only one pot, so both prep and cleanup are a breeze.

Although I've called this a skillet dish, it works even better when made in a deep pot, such as a soup or stock pot because you can make more layers of potato, onion and cabbage and fit more sausage on top. Warm up with this dish once when you are feeling chilled. It is sure to become a cold weather regular for you, too.

Potato Onion Skillet

Ingredients:
3 medium onions, sliced thin and separated into individual rings
3 or 4 Large potatoes, sliced thin
Use Yukon Gold potatoes, if possible.
They really add to the flavor and texture to this dish.
3 cups shredded cabbage
½ pound (or more!) Polish or smoked sausage, sliced thin
1 cup chicken broth
Freshly grated Parmigiano-Reggiano cheese
Freshly ground black pepper



Instructions:
1. Cover the bottom of the pot with a layer of potato.
2. Cover the potato layer with a layer of the onion rings.
3. Add a generous grind of pepper.
4. Make another layer of potato, another layer of onion and pepper, then a third layer of potato.
5. Add another generous grind of pepper.
6. Make a layer of cabbage.
7. Layer the sliced sausage over the cabbage
8. Turn the heat on to high until you hear the potato start to sizzle on the bottom. This should take just a minute or two.
9. Pour in the chicken broth, turn the heat down to low simmer and cover tightly.
10. Cook covered for about 20 minutes.
11. Turn off the heat. Top with Parmigiano-Reggiano cheese and put cover back on.
12. Let stand 5 minutes so that the cheese melts slightly and serve.

We like to serve this with a nice Sourdough bread. And this is another "even better the day after" dishes.

The first layer. Don't forget the pepper!

Three layers of potato, starting to top with the cabbage.

Topped with sausage slices. The more you can fit, the better!

Simmered for 20 minutes, then topped with the Parmigiano-Reggiano

Yum. Don't forget the bread!

Enjoy,
Lorence

(Originally posted 09/30/2006)

Rustic Lamb Stew, Crock pot style

Mmm, Lamb. I love lamb, always have. I remember my mom making baby lamb chops for me as a birthday present, a great present, as they certainly weren't cheap and we certainly weren't rich. But damn, they were good. I hear people say about lamb today, "modern lamb", that it's not as gamy tasting and not as strong smelling as it used to be. Personally, I liked the odor, liked the strong, strong flavor.
I recently found that the grocery store I frequent carries "Lamb for stew", cubes of pretty lean lamb. I bought a package and went in search of recipe. I found this one on recipezarr and gave it a try, changing up a couple of things (Mushrooms! We must have mushrooms!). I was very impressed. It has a deep woodsy flavor, hearty and very satisfying. I have made it twice more since, including once with a combination of beef and pork instead of lamb.

Ingredients:
1 1/2 lbs boneless lean lamb stew meat, cut in 1 inch cubes
1 teaspoon salt, divided
1/2 teaspoon pepper
1/4 cup all-purpose flour
2 teaspoons olive oil
1/2 teaspoon crushed dry thyme leaves
1 teaspoon rosemary, crushed
1 large onion, sliced thin
2 cups of water
1 cup bite sized carrot chuncks (about 1/2 pound or more or as much as you want)
2 cups diced potatoes
1 pound Crimini mushrooms, quartered
1 cup frozen peas, thawed

Method:
1. Sprinkle the lamb with 1/2 t salt and the pepper.
2. Dredge the lamb in the flour to coat.
3. Heat the olive oil in a 2 to 3 quart Dutch oven over medium-high heat.
4. Brown lamb a few pieces at a time in the hot oil. Be sure not to crowd it while browning.
5. Remove the browned lamb to the crock pot with a slotted spoon.
6. Reduce heat under the Dutch oven to medium.
7. Add the sliced onion and cook 3 to 4 minutes, stirring occasionally until lightly browned.
8. Stir in the water scraping up browned bits on bottom of pot.
9. Transfer the onion mixture to the crock pot; add carrots, mushrooms and potatoes to the crock pot, too.
10.Cover the crock pot and cook on low for 8 to 10 hours, adding peas during the last 30 to 45 minutes (or earlier if youlike them a bit more mushy!).

As mentioned above, I made it once with beef and pork instead of lamb, but only because I was craving a hearty stew and Kroger was out of lamb that week. That version was pretty good, also.

Enjoy,
Lorence