As always, many thanks for another enlightening post, Jamie! As an aside, I find it interesting how much in common some standard French dishes share, between for instance Boeuf Bourgignon, Coq au Vin, and Navarin d'Agneau. Some differences of course, but so much in common too!
Yes! I’m sure it has to do with region and the cooking traditions, wines, and ingredients of each region. But these are all what I consider home cooking, inexpensive ingredients and easy to make and simmer stews. This is the best of French cuisine and the most misunderstood.
Jamie, this looks delicious, and I must try it out. However, I'll add at least the specified amount of turnips, as my wife and I love them. As an old dear family friend used to say, "That's why they make chocolate AND vanilla, honey." Her exact words, which I remember her by. (Well, that and her cheating at cards.)
Funny because I decided to do a recipe without turnips but added them in the ingredients as an option last minute forgetting that, in fact, many navarin were made without turnips. But they are a classic. They’re also probably best pre-sautéed in butter before adding. Let me know how it comes out!
I find so much of what’s written about ‘food history’ in cookbooks to be pure BS, so for me therefore it’s a real pleasure to read well and comprehensively researched articles such as yours.
You’re a scholar and a gentleman sir; more power to your elbow.
Yay! I’m so glad!! Just a thought…we ate this last night and again for lunch today. I like the sweetness the onions cooked in butter and sugar give to the navarin. But my husband wondered if the Pinot gris wine I used didn’t add sweetness, too! Something to think about as you buy ingredients! I can’t wait for you to let me know how it turns out!
As always, many thanks for another enlightening post, Jamie! As an aside, I find it interesting how much in common some standard French dishes share, between for instance Boeuf Bourgignon, Coq au Vin, and Navarin d'Agneau. Some differences of course, but so much in common too!
Yes! I’m sure it has to do with region and the cooking traditions, wines, and ingredients of each region. But these are all what I consider home cooking, inexpensive ingredients and easy to make and simmer stews. This is the best of French cuisine and the most misunderstood.
Agree completely!
Jamie, this looks delicious, and I must try it out. However, I'll add at least the specified amount of turnips, as my wife and I love them. As an old dear family friend used to say, "That's why they make chocolate AND vanilla, honey." Her exact words, which I remember her by. (Well, that and her cheating at cards.)
Funny because I decided to do a recipe without turnips but added them in the ingredients as an option last minute forgetting that, in fact, many navarin were made without turnips. But they are a classic. They’re also probably best pre-sautéed in butter before adding. Let me know how it comes out!
Thanks very much indeed for your writings.
I find so much of what’s written about ‘food history’ in cookbooks to be pure BS, so for me therefore it’s a real pleasure to read well and comprehensively researched articles such as yours.
You’re a scholar and a gentleman sir; more power to your elbow.
Thank you so very much, that really means a lot to me. Although I’m not a gentleman I take the compliment 😉
Sorry Jamie - I should have checked your pic :)
Yay! I’m so glad!! Just a thought…we ate this last night and again for lunch today. I like the sweetness the onions cooked in butter and sugar give to the navarin. But my husband wondered if the Pinot gris wine I used didn’t add sweetness, too! Something to think about as you buy ingredients! I can’t wait for you to let me know how it turns out!