Last weekend, when Brigid, Turk, Tam and I stopped by Penzey's Spices, I picked up a recipe for Parkey Stew. It starts with leeks and carrots plus kielbasa, crushed tomatoes and cabbage, cooked up in chicken broth. Garlic, marjoram and caraway seeds season it. Quick to make -- saute the root veggies, then add tomatoes, broth and meat and simmer for 20 - 30 minutes.
I've been meaning to try it and tonight was the night. I substituted a little; the superdupermarket has fresh uncooked kielbasa instead of the summer-sausage-looking stuff you usually find, so it got sauteed with a little head start on the carrots and leeks and I cut back the olive oil a bit. I used purple cabbage 'cos I had it, scaling the amount back to about 2/3 and went with half again as much broth as it the recipe calls for.
Marvelous! The cabbage kept a lot of color; the broth is a kind of rich, golden brown, dotted with bright-orange carrots and yummy-looking slices of sausage. It looks great, smells like heaven and tastes better. (UPS man showed up halfway through dinner, took a deep breath and said, "Something smells great! What's for dinner?")
Claimed to make enough to serve 8 to 10. Or, as it turns out, two bowls apiece for two very hungry bloggers with about one bowl left over; we didn't have any side dishes with it. Just the thing for a cold, snowy afternoon.
INDIANAPOLIS HAMFEST, 2015
1 month ago