Star stews: dress up comfort food for autumn entertaining - Food & Entertaining

Sunset, Oct, 2003 by Linda Lau Anusasananan

Star makers

These versatile condiments turn everyday dishes into something special.

Creamy Polenta

PREP AND COOK TIME: About 30 minutes

NOTES: If making up to 15 minutes ahead, remove from heat and cover tightly. Shortly before serving, stir over medium heat, adding a little hot water to thin, if needed.

MAKER: 8 cups; 6 to 8 servings

In a 5- to 6-quart pan, mix 1 quart fat-skimmed chicken broth, 1 quart milk, and 2 cups polenta. Stir often over medium-high heat until simmering, 10 to 12 minutes; reduce heat, simmer, and continue to stir until polenta is thickened and smooth and creamy to taste, 15 to 20 minutes. Just before serving, stir in 1/2 cup grated parmesan cheese and salt to taste.

Per cup: 370 cal., 16% (58 cal.) from fat; 17 g protein; 6.4 g fat (3.7 g sat.); 60 g carbo (7 g fiber); 211 mg sodium; 22 mg chol.

Oven-Dried Tomatoes

PREP AND COOK TIME: About 3 hours

NOTES: You can make these sweet, slightly chewy tomatoes up to 3 days ahead; cool, cover, and chill. Use them to dress up our Italian peppered beef stew, or place them on salads, sandwiches, or pizza.

MAKES: About 1 cup

Rinse and dry about 1 pound firm-ripe Roma tomatoes. Slice crosswise into 1/4-inch-thick rounds and pat dry with towels. Coat a 10- by 15-inch baking pan with about 1 tablespoon olive oil. Arrange tomato slices in a single layer in pan. Sprinkle lightly with salt and pepper. Bake in a 200[degrees] regular or convection oven until tomatoes are dry but still pliable, 2 1/4 to 2 3/4 hours. While still warm, with a wide spatula, loosen slices from pan. Cool completely and store airtight in refrigerator.

Per 1/4 cup: 54 cal., 61% (33 cal.) from fat; 1 g protein; 3.7 g fat (0.5 g sat.); 5.3 g carbo (1.5 g fiber); 10 mg sodium; 0 mg chol.

Gremolata

PREP TIME: 5 minutes

NOTES: This mixture adds a lively accent to stews like our Italian peppered beef or to cooked vegetables, meats, or green salads.

MAKES: About 1/2 cup

In a food processor or with a knife, finely chop 1 peeled garlic clove and 1/2 cup parsley. Mix in 1 tablespoon grated lemon peel.

Per tablespoon: 2.1 cal., 0% (0 cal.) from fat; 0.1 g protein; O g fat; 0.5 g carbo (0.2 g fiber); 1.6 mg sodium; 0 mg chol.

Fluffy Couscous

PREP AND COOK TIME: About 10 minutes

NOTES: Heidi Krahling coats couscous with olive oil before cooking, then adds liquid; this keeps grains separate, producing a fluffier texture. Start the couscous about 10 minutes before lamb stew is done.

MAKES: 9 cups; 6 to 8 servings

In a large bowl, mix 3 cups couscous and 3 tablespoons olive oil. Add 1 quart boiling fat-skimmed chicken broth and stir gently; cover tightly and let stand until liquid is absorbed and couscous is tender to bite, about 5 minutes. Add 1/4 cup lemon juice and salt and pepper to taste; mix and fluff with a large spoon or fork.

Per serving: 323 cal., 15% (50 cal.) from fat; 13 g protein; 5.5 g fat (0.8 g sat.); 54 g carbo (2.2 g fiber); 46 mg sodium; 0 mg chol.

Preserved Lemons

PREP AND COOK TIME: About 20 minutes, plus 5 days to cure

NOTES: YOU can double Krahling's recipe to have this Moroccan condiment on hand to add a tart, salty, slightly bitter accent to salads, stews, fish, and couscous.