Celebrated cookbook author and beloved teacher Lydie Marshall presents 120 comforting, simple, and delicious recipes for succulent one-dish meals in this natural follow-up to her acclaimed Soup of the Day. In this latest collection, Lydie focuses on fish, poultry, meat, and vegetables that have been simmered in aromatic broths and sauces. Unparalleled in flavor, these dishes resonate with the coziness of family suppers, hearth, and home. Although these meals epitomize the pleasures of comfort food, the recipes are simple and direct, often requiring just one pot. These make-ahead dishes actually improve with time and are perfect for busy home cooks who want maximum flavor with minimal fuss. Featuring Provencal Beef Stew, which will warm you on the coldest winter day, or a light and satisfying Zucchini and Tomato Custard, featuring the flavors of late summer, Slow-Cooked Comfort is a year-round source of delight.

Introduction	p. xiii
Basics	p. 1
Beef & veal	p. 15
Lamb	p. 45
Pork	p. 63
Poultry & game	p. 85
Fish	p. 115
Vegetables	p. 139
Desserts	p. 167
Index	p. 179
Table of Contents provided by Ingram. All Rights Reserved.

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Slow-Cooked Comfort
Soul-Satisfying Stews, Casseroles, and Braises for Every Season

Curry Lamb Stew

This curry lamb stew comes from Sumatra and Borneo, parts of the Malay peninsula. It is one of those dishes that develop more flavor when cooked 1 or 2 days ahead of time.

2 pounds very lean boned leg of lamb, cut into 2-inch cubes

2 tablespoons imported Indian curry, hot or mild (use according to taste)

2 teaspoons anise powder

2 teaspoons ground cinnamon

4 tablespoons vegetable or olive oil

4 cups coarsely chopped onions

Salt

¼ teaspoon cayenne

1 medium-size carrot, cut into ¼-inch slices

1 small red bell pepper, cut into ½-inch cubes

1 large Yukon Gold potato, cut into ½-inch cubes

½ cup unsweetened coconut milk

Preheat the oven to 325 degrees.

Pat the meat dry with paper towels. Reserve on a plate.

Mix the curry, anise, and cinnamon powders in a small bowl and reserve. Heat 2 tablespoons oil in a large skillet over medium heat and brown the onions, stirring for 5 minutes. Transfer them to a deep 3-quart ovenproof casserole and reserve.

Add 1 tablespoon oil to the skillet and brown a few pieces of meat at a time, sprinkling with the spices and salt mixture. Put the meat on top of the onions.

Add 1 tablespoon oil to the skillet and brown the vegetables with the garlic for 3–4 minutes; season with more salt. Add the vegetables to the meat.Pour the coconut milk over the meat and vegetables and cover tightly with aluminum foil.

Bake in the middle of the oven for 1½ to 2 hours.

This stew can stay refrigerated for 2 to 3 days. Bring back to room temperature; then reheat in a 300-degree oven for 20 minutes or until hot.

Rich Chicken Stock

If you are planning to make Cassoulet or Paella , you need a flavorful stock. A commercial stock is never as rich as the one you make. I make the stock with chicken wings and vegetables and reduce the broth by more than half.

4 pounds chicken wings

1 large onion, stuck with 4 cloves

3 cups chopped carrots

1 celery stalk with leaves, coarsely chopped

2 cups chopped celery root

4 or 5 sprigs of flat or curly parsley

Several sprigs of fresh thyme or 1 teaspoon dried thyme

1 tablespoon sea salt

Place the chicken wings in a 15-quart stockpot and cover with 8 quarts of water. Bring to a boil slowly; skim off the foam that rises to the surface when the boil is reached.

Add 1 cup of cold water, bring back to a boil, and skim once more.

Add all the vegetables, herbs, and salt. Bring to a boil, reduce the heat, and simmer at a gentle boil, partially covered, for 3 to 4 hours. Now and then, skim off the fat that rises on top.

Fit a colander into a 4-quart mixing bowl and strain the stock. Pick the meat off the bones and reserve for a chicken salad. Puree the vegetables in the food processor for a soup. Cool the stock.

You should have about 2½ to 3 quarts; boil the broth down if there is more than 3 quarts. Set aside to cool. Discard the fat on top.

Pour the broth into 1-quart plastic water bottles or other containers, and freeze it.

Slow-Cooked Comfort
Soul-Satisfying Stews, Casseroles, and Braises for Every Season. Copyright © by Lydie Marshall. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.

Excerpted from Slow-Cooked Comfort: Soul-Satisfying Stews, Casseroles, and Braises for Every Season by Lydie Marshall
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