| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
|
November 19 |
1 |
Servings |
INGREDIENTS
| 1 |
|
Onion, chopped fine |
| 2 |
|
Garlic cloves, minced |
| 1 |
T |
Unsalted butter |
| 3/4 |
lb |
Ham steak, cut into 1-inch |
|
|
pieces about 2 |
|
|
cups |
| 1 |
|
Carrot, cut on the diagonal |
|
|
into 1/2-inch |
|
|
slices |
| 1 |
c |
Frozen corn |
| 1 |
c |
Frozen baby lima beans |
| 3/4 |
c |
Chicken broth |
| 3/4 |
c |
Water |
| 1/4 |
t |
Dried thyme, crumbled |
| 1/4 |
c |
Yellow cornmeal |
| 1/4 |
c |
All-purpose flour |
| 3/4 |
t |
Double-acting baking powder |
| 1/4 |
t |
Salt |
| 1/2 |
c |
Finely grated sharp Cheddar |
| 1/4 |
c |
Milk |
|
|
A beurre manie made by |
|
|
kneading together |
|
|
1 tablespoon softened |
|
|
unsalted butter |
|
|
and 2 tablespoons |
|
|
all-purpose flour |
INSTRUCTIONS
In a large saucepan cook the onion and the garlic in the butter over
moderately low heat, stirring, until the onion is softened. Add the
ham,the carrot, the corn, the lima beans, the broth, the water, and
the thyme and simmer the stew, covered, for 10 to 12 minutes, or until
the carrot is tender. While the stew is simmering, in a bowl whisk
together the cornmeal, the flour, the baking powder, and the salt, add
the Cheddar, and toss the mixture well. Stir in the milk until the
dough is just combined. Add the beurre manie to the stew, a little at
a time, stirring until the sauce is thickened, and simmer the stew for
2 minutes. Transfer the stew to a buttered 1-quart shallow baking
dish, drop the biscuit dough in 6 mounds on top of it, and bake the
stew in the upper third of a preheated 425F. oven for 15 minutes, or
until the biscuits are golden. Serves 2. Gourmet November 1992
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