Friday, April 27, 2012

Navarin Printanier - French Fridays With Dorie


















When I knew this week's FFWD  dish  is Navarin Printanier....I quickly look it up to see what Navarin Printanier is. It is lamb stew ( navarin ) with freshly dug spring vegetable ( printanier ).  It is a classic and a staple of the Easter season and it is one of those slowly braised dishes that make French cooking timelessly appealing. I am glad I did not give this dish a miss. This recipe came to Dorie fourth-hand.  It was her friend Betty Rosbottom, a cookbook author who gave it to her and who had gotten it from her friend Catherine Lafarge , who had begged the recipe from her mother and Dorie in turn shared with us in her book " Around My French Table " . Wow...thanks for their generosity, we get to savor such a delicious one dish meal !



















The aroma of this lamb stew while it was braising in the oven, played harvoc to my digestive system and sped up my hunger pang :)   A one dish meal that can be cook without the peas 2 days ahead  and keep it covered in the refrigerator.   This dish needs nothing more than what's in the pot. Ladle the meat and vegetables and the beautiful sauce into shallow soup plates.  As suggested by Dorie, you can dust each serving with a little minced parsley.  










The lamb is browned stovetop and then simmered gently with springtime garden vegetables: onions, small onions, small potatoes, carrots and turnips. I skip the simmering part on the stovetop and instead dump the browned leg of lamb and the sauteed vegetables ,except the fresh Holland  peas, into the casserole dish, add in 2 cups of broth and tomato paste and fresh lemon thymes and a shake of dried mixed herbs, black pepper and salt. Mixed them well. Cover with lid and dump the casserole dish into the oven and baked at 200C for 45 minutes.  Take the dish out from the oven and add in the fresh sweet peas before serving.  










the veggies I used are carrots, red onions, potatoes and
the herbs I used are fresh lemon thyme and dried mixed herbs
instead of bay leaf


















I added the fresh Holland peas last so
that it is not overcooked :)


















this one dish meal is bursting with flavors

















Slurrppppppp


Do hop over here to the see how the rest of my Doristas friend
have come up with their version of this awesome dish !


Have a weekend :)




23 comments:

  1. sedapnya...hmmm...i think i better take out my moo moo meat from the fridge and cook something like this for dinner

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  2. I need a big pile of mash!!!!
    Slurp up all ur gravy! yummy!

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  3. Elin - this looks lovely with all those vegetables!
    Have a great weekend.

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  4. I think I would prefer it darker... Other than that, it looks like a pretty good stew. Yummm!!!

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  5. Now that's a REAL stew! I love that you used the whole lamb chops instead of cubing them, and your holland peas just brightened up the dish even more :)

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  6. elin, i dont take lamb that much but i dont mind taking a few bites of these! lucky WB able to enjoy french dinner so often!

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  7. That looks really delicious and hearty especially on a cold day like today. Kinda cloudy and windy outside.

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  8. Elin, Your stew was interesting because I think you used bigger pieces of meat that I used. I kinda like that and think the pieces probably had to be cut before eating. Am I right? Yes, this was a wonderful recipe. Beats the sardines, doesn't it?

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  9. Elin, Love the way your stew looks with the beautiful lamb chops and those bright green peas! Perfectly delicious looking!

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  10. Good looking stew with the pea pods. I'm not a fan of the pods so I shelled them.

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  11. Yours truly s a one pot meal, Elin! It sounds like you still had all the flavors even with skipping the cooking on the stovetop. I would not have thought to use slices of the lamb, but what a great idea.

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  12. I love all the bright colors of the photos that you took of your lamb, veggies and the final dish! Very nice and delicious looking presentation! Nice post! I enjoyed reading it.

    Have a wonderful weekend!

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  13. Looks great! This stew was really yummy, I am a big fan of one dish dinners!

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  14. Your meal looks delicious. I like that you chose to leave the lamb in bigger pieces. Somehow it looks more like a spring meal that way. Who knows why, but it just looks different.

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  15. I love the color of the pea pods in your dish! I am lucky enough to get pods like this all spring from my brother's garden and will surely drop them in to stews now! Yum. Great job!

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  16. I love the bright color of the whole peapods. What a nice stew, Elin!

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  17. It's fun to check all the versions and see how they're different--your slices of lamb instead of chunks, and your peapods instead of peas both make the stew uniquely your own. I like how it turned out.

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  18. love your use of snow peas! :) Great job this week! Also leaving the lamb bits so big! I bet it would be great that way served over pasta or rice!

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  19. I like that your lamb is presented in a steak form with veggies.

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  20. To Small Kuching,Arthur, Biren, Wendy, Lena and all Doristas who came to drop me a word of encouragment...THANK YOU so much ! Love all your comments...it is a JOY to read them all ! :) Have a great day!

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  21. Aaaa...my fav! Salvating already lol!
    Kristy

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  22. Your stew is gorgeous, and it looks so fresh and spring-like with those whole green peas!

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