City Palate

The Wine & Beer Issue - May June 2017

Gordon Hammersleys Winter Vegetable Stew with Cheddar-Garlic Crumble Crust
Sept/Oct 2011

From Richard Harvey, owner Metrovino

(adapted by the website savoringtheseasons.blogspot.com from Food and Wine magazine and Hammersley’s Bistro Cooking At Home.)

I always vary the cheese for the crust to what strikes my fancy. I serve this with some Old Country Sausage Shop Mexican chorizo. For the wine: Domaine Rimbert “Chant de Marjolaine”.

Vegetable Stew:

3 T. unsalted butter

3 T. extra virgin olive oil

1 red onion, cut into 1-inch pieces

3 medium carrots, cut into 1-inch pieces

1 celery root (about 1 lb.), peeled and cut into 1-inch pieces

1 butternut squash (about 1-1/2 lbs.), peeled and cut into 1-inch pieces

1 acorn squash (about 1-1/2 lbs.), peeled and cut into 1-inch pieces

1 parsnip, peeled and cut into 1-inch pieces

1 rutabaga, peeled and cut into 1-inch pieces

5 medium portobello mushrooms, stems reserved for broth, caps cut into 1-inch pieces

2 garlic cloves, finely chopped

1 c. dry white wine

3 T. tomato paste

3 c. mushroom stock (Recipe below. In a pinch, use low-sodium chicken stock, vegetable stock, or water)

salt and freshly ground pepper

1/4 t. marjoram

Cheddar Garlic Crumble Crust:

2 c. all-purpose flour

1 t. kosher salt

1 T. plus 1 t. baking powder

6 T. unsalted butter, cut into small cubes and well chilled

1 to 1-1/3 c. whipping cream

1-1/2 t. finely chopped garlic

pinch of coarsely ground pepper

1 c. shredded sharp cheddar cheese

(you can also sprinkle chives into the crust dough)

Mushroom Stock:

1/4 c. vegetable oil

1-1/2 lbs. white mushrooms, finely chopped

reserved portobello mushroom stems, brushed clean

1/2 large white onion, coarsely chopped

2 t. chopped garlic

2 c. dry white wine

1/2 c. soy sauce

1/2 c. dried mushrooms, such as porcini or shiitake (1/2 oz.)

pinch of salt

1/2 t. herbes de Provence or thyme

First, make the mushroom stock. It can be made ahead and refrigerated for up to 4 days. In a large nonreactive saucepan, heat the vegetable oil over moderately high heat. Add the white mushrooms, portobello stems, onion and garlic and cook, stirring, until the mushrooms release their liquid, about 5 minutes. Add the wine, soy sauce, dried mushrooms, salt, herbes de Provence and 6 cups of water and bring to a boil. Cover, reduce the heat to moderate and simmer until the liquid is reduced to about 4 cups, about 1 hour. Pour the broth through a fine strainer into a heatproof bowl. Strain again, leaving any particles at the bottom of the bowl. (Makes 4 cups.)

To make the stew, first preheat the oven to 400°F. In a large sauté pan, heat 1 T. of the butter and 1 T. of the oil over moderately high heat. Add the onion and carrots and cook, stirring occasionally, until browned all over, about 10 minutes; transfer to a large casserole dish (9”x13”) or a small roasting pan.

Add another tablespoon each of butter and oil to the skillet. Add the celery root and butternut squash and cook, stirring occasionally, until browned all over, about 10 minutes; transfer to the roasting pan. Repeat the cooking process using another tablespoon each of butter and oil and the remaining vegetables, except for the mushrooms. Add the remaining tablespoon each of butter and oil. Add the portobellos and cook, stirring occasionally, until tender and browned all over, about 6 minutes; add the garlic and cook for a couple of minutes then transfer everything to the casserole dish or roasting pan and stir to mix.

Increase the heat to high and add the wine, tomato paste and broth or water to the sauté pan. Bring to a boil, scraping up the browned bits stuck to the bottom of the pan. Pour the liquid over the vegetables. Season with salt and pepper and add the marjoram. Cover with foil and bake until the vegetables are just tender, about 30 minutes. Increase the oven temperature to 450° and cook, uncovered, for 5 minutes longer.

Meanwhile, make the cheddar-garlic crumble crust: in a medium bowl, sift the flour, salt, and baking powder together. Using a pastry cutter or 2 knives, cut in the butter until the mixture resembles coarse meal. Add the cream, garlic, and pepper. Stir in the cheese and mix lightly with a wooden spoon until the dough just holds together. Cover and set aside.

When the vegetables are ready, remove them from the oven. Using a large spoon, dollop the surface of the vegetables with ping-pong ball-sized dots of the cheddar crumble crust. The top of the casserole should look like the surface of the moon – bumps and craters are ideal. Return the casserole to the oven and bake, uncovered, until the topping is cooked and browned, about 25 minutes. Scoop into wide bowls and serve. Serves 6.



Vegetables and Salads