Katniss’ favorite meal of lamb stew with dried plums and wild rice.
If you’ve ever read The Hunger Games trilogy, you’ve probably noted that the most memorable dish in said texts is Katniss’ memorable meal of lamb stew with dried plums over wild rice. Her first taste of it in book one is at the games training center in the Capitol, and she is later rewarded with more of it later on during her time inside the game arena (it pops up in the following books quite a few times as well).
To create this dish, I used my favorite Irish Guinness beef stew as the base recipe: swapped out the beef for lamb, traded the Guinness for red wine, and threw in some dried plums (a.k.a.: prunes). Otherwise, the base is simply, onions, carrots, potatoes, fresh herbs and tomato paste — all items that can be easily found at your local grocery store.
This rustic lamb stew is incredibly easy to make and is the perfect dish to serve over these next few chilly months. The lamb is tender and slightly sweet, further enhanced by the herbaceous rosemary and sweet prunes. If lamb is too pricey for your budget, simply use beef or pork stew meat in its place. This can be simmered on the stove top for about 45 minutes, or cooked low and slow in a slow cooker over the course of a few hours. It is great served on its own, but to keep with the original inspiration for the dish, it’s even better served over wild rice (though I prefer a wild rice blend as wild rice can be rather chewy and rather costly).
Put yourself in Katniss’ shoes and volunteer yourself as tribute for cooking up this heartwarming meal. And may the odds be ever in your favor.
(P.S.: Happy New Year!)
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What if I said that you could take an amazing dish that’s traditionally made with beef and make it equally as delicious with a swap-out of mushrooms?
If you’re thinking about taking on the seemingly daunting task of cooking for your sweetheart this Valentines Day, but haven’t a clue what to make, then you’ve come to the right place. Yes, you could go the usual route and do the steak and potatoes thing, but it’s so…common. And what if your date isn’t of the omni/carnivore persuasion, eh? What if I said that you could take an amazing dish that’s traditionally made with beef and make it equally as delicious with a swap-out of mushrooms? Now you’re curious. Read on.
The following is a great twist on the classic French dish, Boeuf (beef) Bourguignon, where beef stew meat is cooked with carrots, onions, herbs and tomato paste. It is then simmered in red wine until the beef is tender and the sauce has thickened and concentrated all of those lovely flavors into a savory, gravy-like sauce. This mushroom bourguignon replaces the beef with hearty mushrooms, like portobellos and criminis, but uses the same techniques — and most of the same ingredients — as the original. The traditional dish uses pearl onions, but I opted for peas as they give the dish some more color. Even better, this mushroom version takes a fraction of the time to cook.
Lastly, I must give credit where it’s due. This recipe was adapted from the original incarnation of Mushroom Bourguignon by Deb Perelman on SmittenKitchen.com. It’s featured in her new cookbook, The Smitten Kitchen Cookbook, and the first time I laid eyes on the recipe — and the book — I was smitten. I highly recommend picking up this book; it’s full of dazzling looking dishes that are great for cooks of any skill level, and it features both meat and vegetarian main dishes.
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