I title it 'Just Add Wine', not for a difficulty factor (which is normally the case), but because it is all you need to add to make this a cold weather keeper! I have flipped through the Feb/March 2010 Cook's Country magazine 40 times and I always hesitate and think to myself, 'that looks really good!' when I see this stew that they call Joe Booker Stew. Apparently, the first printed recipe the folks at Cook's Country could find on this stew was from a 1939 New England Yankee Cookbook. Since I live in New England and it's definitely soup/stew weather, I thought I would give it a try.
I've never eaten rutabaga, but they do say that you can substitute parsnips instead...so I did. Other than that and I can't find fresh thyme anywhere this time of year (I used dried), I cooked it as the recipe called for, no other deviations.
This was absolutely FANTASTIC!!! I cannot stress enough how great this was. The dumplings were the lightest and fluffiest I have EVER had. On a cold day, hands down, this is my new favorite!!! Trust me.
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Joe Booker Stew....YUM!
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| The Ingredients |
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| This Already Smelled Phenomenal |
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| Steaming The Dumplings |
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| Cook's Country Feb/Mar 2010 |
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