1 lb of cubed lamb

½ carrot, sliced in large rounds

½ onion, large dice

½ celery stalk, large chunks

Few sprigs of rosemary

Few sprigs of thyme

Pinch of hyssop

1 clove of garlic, smashed

Hard cider (about 1 cup)

A splash of oil

Salt and pepper

Season the meat generously with salt and pepper. Put in a medium-large container. Add all of the ingredients, pouring over enough cider to cover the meat and a dash of oil. Marinate for 8 hours, or overnight. If you can, turn the meat over in the marinade, to make sure it is all coated well.

For the stew:
For the vegetables that you will cook with the meat, there are no specific amounts, but be reasonable. You are including 3 different vegetables, so don’t put so much of anyone that overpowers the others, or so much of all of them, that you can no longer enjoy the meat. As for size, keep in mind that you want to eat this comfortably with a fork or spoon, so don’t cut them too big.

2 tablespoons butter or oil or a combination of the two (you will probably need more, so keep it on hand)

½ quince, peeled and cut into medium-sized chunks

½ carrot, cut into medium-sized chunks

½ sweet potato, cut into medium sized chunks

½ parsnip, same as carrots and sweet potatoes

Lamb meat, drained from marinade

1 tablespoon all purpose flour

Cider (enough to cover the stew ingredients)

Rosemary, Thyme, Bay leaf,  and black pepper (tied in a bundle or in cheesecloth)

Heat the butter/oil in a heavy-bottomed pot. I love Le Creuset pots for making stews. Every woman must have one.
Add the quince, carrot, sweet potato, and parsnip and cook stirring occasionally, until they gain some color. Transfer to a plate or bowl.
Toss the lamb meat with the flour and coat evenly.
Heat up more fat in the pot until very hot and add the meat. You only want to add enough meat to cover the bottom of the pan, so that you can brown each side well. Don’t poke at it or turn it over too soon, or it won’t create as much flavor for the stew. You might have to do this in a few different rounds. Each time, wipe out the pan and add more oil.
Once you have browned all of the meat nicely, deglaze the pot by pouring in a few tablespoons of cider, just enough to wet the bottom. Scrape up the brown solids stuck on the bottom of the pan and add all of the meat and vegetables back to the pot. Pour in enough cider to just cover the ingredients. Add the herbs. Bring the liquid to a bare boil, then let it simmer quietly for 1-1/2 hours, or until the meat is falling apart at the touch.
That is it!!!!

When Senator Harkin makes soup he doesn't add any salt, so this local low-sodium roasted tomato soup recipe is for him. It's great September soup, for when the tomatoes are extremely ripe and juicy. We use lovage, a strong herb reminiscent of celery, as a garnish that adds a lot of flavor.

2 tablespoons butter
4 lbs tomatoes, about 8 medium sized tomatoes, stems removed
¼ cup small sweet onions, medium dice
2 cloves garlic, smashed
2 tablespoons rolled oats
A few sprigs of thyme
A small glug of half and half (optional)
Scant handful of lovage, finely chopped

Roast the tomatoes in a buttered baking dish at 375ºF for 1 hour.
Sweat the onion and garlic in the rest of the butter until translucent and soft.
When the tomatoes are fragrant and cooked through, remove them from the oven, and transfer to a sieve-lined bowl. Use tongs to break up the tomatoes and release the juices, allowing the juices to fall through the sieve. Transfer the tomato pieces to the pot with the sweating onion, and simmer for a few minutes. Pour over the reserved juices from the bowl. Add about 1 cup of water, or just enough to cover the fruit. Bring to a simmer and add the oats and thyme. Simmer until the contents have thickened.
Remove the thyme, blend the soup, and strain back into the pot.
Bring to a simmer again and reduce until you have reached the desired consistency. Season with salt to taste, and pour in the half and half (if using).
Divide the soup amongst the bowls and garnish with the lovage.

For the Paste:
Dry Spices:
1 scant tsp. ground black pepper
½ tsp. ground cumin
½ tsp. ground coriander
½ tsp. ground ginger
2 cloves
3-4 dry pasilla chillies (you could use more small dry chillies if not)*
4 cardamom pods
1/8 tsp. cinnamon
1 cinnamon stick
1 bay leaf

Other Ingredients:
2 cloves garlic
1 inch ginger, finely chopped
1 tsp. tamarind paste, or 2 T port wine
3 T red wine vinegar

For the stew:
2 T ghee
2 T onion, small dice
1 inch ginger, finely chopped
1 garlic clove, finely minced
1 lb cubed lambs
Simmering water
2 tsp. dark brown sugar

Dry toast the chillies, remove the seeds, and crumble into small pieces. Grind them up to a fine powder with the other spices (except the bay leaf and cinnamon stick). Grind up the fresh ingredients and then add the spices, continue grinding until you have an even paste.

Season the lamb with salt. Rub the lamb with the marinade, and then marinate in the fridge for 8 hours, to overnight.

Heat up the ghee in a heavy bottomed pot.
Fry the onion, ginger, and garlic.
Add the lamb pieces and sear on all sides.
Pour in water enough to cover, add the cinnamon stick and bay leaf, bring to a simmer and stew covered for about 1 to 1 ½ hours, or until the meat is tender, and the sauce is thick. Stir in the sugar.
Serves 2 as a main dish, 4 as a side.

1 packet fine noodles (no. 1)
1 T oil
3 red tomatoes, roughly chopped
1 T finely chopped onion
1 clove of garlic
About 2 cups chicken broth
Garnish: a sharp white cheese for grating (Gruyere or Parmesan will do if you cannot find a fresh Mexican variety)
Chopped cilantro

Combine the tomatoes, onion, and garlic in a blender and puree until perfectly smooth.
Heat up a the oil in a pot and start frying the noodles. You will need to move them constantly, so that they all turn brown at the same time, but do not burn.
Once they have taken on a nice toasted color, pour over the tomato puree and stir.
Once the noodles absorb the tomato sauce, pour in the chicken broth, just so that it covers the noodles. Season with salt and pepper, turn the heat to low, and cover the pot.
Cook until the noodles absorb the broth, about 10 minutes.

This serves 6 people as a first course, garnished with grated cheese and some fresh cilantro.