I’ve got some interesting things coming up… maybe even a giveaway? Not in this post though, but soon! I’m generally against giveaways… People should read blogs for their content, not for the swag. But y’know, Savory Notes has been up for over a year now, I figured it was time to reward you for sticking around for so long. Kind of like disciplining your kids; I’m rewarding your good behaviors. Positive reinforcement.
It’s been raining on and off randomly here in SoCal, and I’m loving it. Day after day of 80°, sunshine, and clear skies is boring. Clearly I’m not meant for this type of climate. But when it gets dark and stormy, it gives me a great excuse to make warm and hearty stews!
I don’t mean to toot my own horn here, but this is fantastic. The little bits of preserved lemons and olives give you these bursts of flavor that cut through the meatiness and richness of this stew. It’s so delicious. Really, I can’t emphasize enough how awesome this turned out. But because preserved lemons and green olives are so briny and salty, you really need to be careful about the amount of salt you use throughout the stew. I used a low sodium chicken stock, and barely any salt at all on the veggies to sweat them out.
Remember when we made the preserved lemons and limes? You’ll be so happy you did.
I used a blend of purple and red potatoes, to make everything more colorful. Not that I would’ve noticed because I inhaled it so quickly. An optional addition to this stew would be a fresh loaf of Italian sesame seed bread to sop up all the glorious broth.
So hey, about that giveaway… stay tuned early next week!