“They’d taken Benedict home then. To the Gamache home.
Now, all showered and in warm clothes, they’d joined the others in a meal of beef stew and warm apple crisp with thick cream. Comfort foods that rarely failed in their one great task.”
Preparation Time: 20 minutes
Cooking Time: Approximately 1 1/2 hours
- 1 kg (2 lb 3 oz) beef stew, cut into 2.5 cm (1 in) cubes
- 1 onion, cut into thin rings
- 15 g (1 tbsp.) butter
- 15 mL (1 tbsp.) olive oil
- 30 g (4 tbsp.) flour
- 250 mL (1 cup) red wine
- 125 mL (1/2 cup) veal stock or meat broth
- 2 stalks celery, chopped
- 3 large carrots, sliced
- ½ kale, core removed, thinly sliced
- 10 medium potatoes, cut into cubes
- salt and pepper
- In a casserole dish, over medium heat, brown the meat and onion in the butter and oil for 5 minutes.
- Sprinkle with flour and mix. Pour in the red wine and veal stock.
- Then add celery, carrot and cabbage on top. Cover again and cook until vegetables are tender, about 30 minutes.
Season with salt and pepper. Cover and simmer over low heat for 1 hour.
Apple Crisp with Thick Cream
Prep Time: 15 minutes
Cooking Time: 35 minutes
- 675 g (1 1/2 lbs) Cortland or McIntosh apples, peeled, seeded and diced
- 150g (3/4 cup) brown sugar
- 90g (1/3 cup) unsalted butter, tempered
- 55g (1/3 cup) unbleached all-purpose flour
- 250 g (1 cup) rolled oats
- A pinch of salt
- 250ml (1 cup) heavy cream
- Preheat oven to 180°C (350°F). Butter a square pan of about 17 cm (7″).
- In a bowl, mix the apples with half the brown sugar. Place in pan.
- In the same bowl, mix remaining brown sugar with butter, flour, oats and salt. Cover the apples with the crisp.
- Bake for 35 minutes or until crisp is golden and apples are cooked.
- Serve warm, pouring heavy cream over the crisp.