Artwork by Jacob

Artwork by Jacob

Thursday, January 15, 2015

Navarin Printanier

This week on French Fridays with Dorie the group is making curried mussels (page 314).  Since I do not like mussels I opted to do a make-up instead.  My sous chef picked Navarin Printanier (page 281) because we had lamb in our freezer.
Even though this was a Spring dish, I was able to find all the ingredients.  It contains lamb, carrots, onion, turnip, potato and peas.  I used frozen since peas are not in season.  Stew is a perfect winter dish no matter what is in it.  After reading some of your comments on this dish it seems I had similar problems with over cooking the vegetables.  I would cut the turnip bigger next time and maybe reduce the overall cook time.  My liquid was almost all evaporated by the time I took it out of the oven, luckily we like thick stew.  It was delicious and I would make it again.

For those of you on Google+ my son left a comment on last week's soup that I made.  He has made his feeling known and they are not good.  Kids...

These recipes are part of an international cooking group working our way through Around My French Table by Dorie Greenspan. 
To see more Navarin Printanier go here.
To see more Curried Mussels go here.

17 comments:

  1. Good luck getting caught up. I recall this not being a particular favorite of mine, but still fun to try new things. I think my husband liked it.

    And your son and I are on the same page regarding the fish soup:-)

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  2. I can't remember much about this one but I think I liked it. Yours does look good.

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  3. Bill would have preferred this over mussels, too! Looks great!!!

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  4. No such luck for me this week (nothing to make up!) so I made the mussels for Neil. I've made a lot of people happy baking and cooking from this book over the past few years!

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  5. Mussels are a favorite in my house…just not the curry! So I changed things up a bit! Love your choice for the week…I remember it being well received and enjoyed by my family!

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  6. Looks great, Diane! I've read that frozen peas are actually better than fresh because the fresh ones get starchy very quickly! I don't think I've made this one yet...that I recall, so I'll have to do so!

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  7. I remember this dish. Yes, I think you got it right with the vegetables. I think it must have been very nice for this time of year.

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  8. Looks perfect, and a perfect make up recipe.

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  9. I remember enjoying this stew. You're so right, stew is the perfect food in winter. Of course, you don't have the same cold weather in California. But winter is also a mindset. Happy Friday!

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  10. Looks like you enjoyed this make-up recipe! I've avoided this one since it has lamb in it - Happy New Year!

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  11. I liked this one also when I made it, Diane. I like lamb any time of the year but I do realize this was a Spring thing. Not so sure it can't be made any time of the year. I cannot remember the moisture problem but you seemed to have handled it with no problem.

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  12. Oh, I remember this one...yummy!

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  13. Oh I like your sous chef's choice of Navarin Printanier, checked out the recipe and all I need to get are turnips and peas! Thanks for this make-up dish... its my next make-up!

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  14. This looks like an incredibly delicious and wonderful Navarin Printanier! What a great choice for a make-up this week! Glad that you enjoyed this - I remember that it was quite the success at our house too!
    Have a great weekend!
    Andrea

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  15. Dishes are hit or miss in my house - everyone's tastes are so different, I have a hard time pleasing the whole crew :-)
    Glad you enjoyed this one!

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  16. I think its a perfect winter dish too, even if it is for the spring and just SO tasty! :) I should make this one again soon... miss it!

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  17. I remember liking this one. It's hard to go wrong with stew!

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