Navettes Recipes

Steps:

• In a small bowl, dissolve the yeast in 2 tablespoons lukewarm water. Let stand until creamy, about 10 minutes.
• In another bowl, whisk together the flour and salt. Place the butter and sugar in the bowl of an electric mixer. Beat, using the paddle attachment, until soft and crumbly. Add the eggs, yeast, orange-flower water, and zests. Add the flour, 1 cup at a time, and beat on low speed until just combined.
• Transfer the dough to a floured work surface, and knead with your hands until smooth and no longer sticky. Form into a ball, place in an oiled bowl, cover, and leave to rest in a warm place for 30 minutes.
• Rub a large baking sheet with olive oil. Turn the dough out onto a lightly floured work surface, and cut into 3 equal portions. Using your hands, roll each portion into a log about 1 inch thick. Cut each log crosswise into pieces about 2 1/2 inches long. Shape the pieces into tapered boat shapes by rounding and somewhat raising the middle portions, and pinching the ends into points. Cover the baking sheet with a kitchen towel, and leave in a warm place for 2 hours. The boats will rise somewhat but will not double.
• Preheat oven to 375°F. Using a sharp knife, make a lengthwise slash down each boat, about one-third of its depth. Using a pastry brush, paint the surface of each boat with egg-yolk glaze. Sprinkle with crystal sugar, if desired. Bake until golden, 25 to 30 minutes. Transfer to a wire rack to cool.

Steps:

• In a large Dutch oven, heat vegetable oil over medium-high heat. Season lamb with salt and pepper. Working in batches, cook lamb in a single layer until well browned on all sides, about 8 minutes per batch.
• Return all of the lamb to Dutch oven, add garlic and onions, and cook until onions are soft, 6 minutes. Add flour and cook until it is well browned, 2 minutes.
• Add wine, and cook for 2 to 3 minutes, scraping browned bits from the bottom and sides of pan. Add stock, tomatoes, rosemary, thyme, and bay leaf. Bring to a boil, then reduce heat to low; cover and cook until meat is tender, 1 1/2 to 2 hours.
• Remove meat, place in a large bowl, and set aside. Reduce sauce over high heat until thickened, about 10 minutes. Adjust seasonings. Skim off any fat. Strain sauce over meat, discarding solids; return meat and sauce to Dutch oven. (The navarin can be made ahead up to this point. Cover and refrigerate for up to 2 days. Reheat and continue as directed.)
• Bring a small saucepan of water to a boil, and add pearl onions. Boil 2 minutes, then drain. When onions are cool enough to handle, peel and set aside. Peel baby carrots; trim tops to 1/4 inch. Repeat with baby turnips. If using large carrots and turnips, peel and cut into 1/2-inch pieces. Add onions, turnips, and carrots to Dutch oven and simmer, covered, for 30 minutes. Add peas and simmer 10 minutes more, or until vegetables are tender.
• Blanch beans until bright green and still crisp, about 5 minutes, then drain. Serve and scatter beans atop each serving.