Teaching an old stew new tricks

By Mark Graham
Chicago Tribune

How do you take an old stew recipe and make it new again? By using spices and ingredients from all over the world — some familiar, some not so familiar. And it’s easier than ever. The availability of unusual ingredients has grown with the development of modern palates, “smarter” supermarkets and the Internet.

“The influence of cooking shows and consumer magazines has expanded people’s willingness to explore different flavor profiles,” said Karen Meleta, director of corporate communications for ShopRite supermarkets.

Supermarkets are acknowledging this trend at their prepared foods counters. At Whole Foods Markets in Chicago, items such as meatloaf and pot pie get a new touch “maybe using an unusual spice or ingredient for a unique flavor,” said Mischa Connor, prepared foods team leader.

You can do this at home. Take that stew or braised meat recipe you’ve been making for years to new heights with simple changes in the aromatics, spices and cooking liquids. No need to change the meat you love or the process.

Beef stew, for example: Add the flavor of oranges plus earthy oregano at the finish. For chicken stew, add Asian touches, such as fermented black beans.

The key to making new stews? Be adventurous, but don’t be intimidated by the unusual ingredients. If your local market does not carry them, the Internet can bring them to your doorstep.

Here are some Web sites that stock a wide array of ethnic ingredients.

• Adrianascaravan.com, a New York shop, sells more than 1,500 items.
• Amazon.com — go to its Gourmet Food page — offers a wide range of ethnic ingredients.
• Ethnicgrocer.com sells items from 17 countries and cuisines.
• Latienda.com specializes in Spanish foods.
• Penzeys.com sells a huge array of spices and herbs.
• Isolaimports.com and Tavolo.com specialize in Italian products.

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