Carbonnade a la Flambade
Serves 6
3 1/2 pounds beef stew meat, cut into 2-inch cubes
3 tablespoons flour
3 large onions, peeled and sliced 1/4inch
2 tablespoon tomato paste
2 large garlic cloves, peeled
1 can beef broth
1 bottle belgian or nut brown beer
1 teaspoon fresh thyme or 1/2 teaspoon dried
2 bay leaves
Rind and juice of 1 lemon
Pre-heat the oven to 300. Brown the seasoned meat, in batches, in the
pot. Keep the pan drippings.
Saute onions garlic and paste in the same pot, until starting to get
golden. Add flour and cook the raw out for a few minutes.
Add liquids and scrape up the drippings. Add everything, bring to a boil,
cover, and cook in the oven 2.5 hours.
Serve with egg noodles and something perhaps green.
Friday, November 28, 2008
Braised Pork with Sweet Potatoes
Braised Pork with Sweet Potatoes
6 to 8 servings
2 pounds pork butt, trimmed
Seasonings:
6 whole scallions, batons
6 cloves garlic, minced
6 slices fresh ginger, smashed
2 teaspoon hot chile paste
3 tsp cinnamon
1 whole star anise, smashed
Braising Mixture:
4 cups water
1/2 cup soy sauce
1/4 cup rice wine or sake
2 tablespoons sugar
2T or more Kecap Manis
2 pounds sweet potatoes, 1-1/2-inch cubes
1 lbs gai lan, chopped
2 tablespoons minced scallion greens for garnish
Slurry
Cut the pork into 1-1/2-inch cubes
Heat the oil until very hot large pot. Sear the pork, and set aside.
Reheat the pan and oil, add the Seasonings. Stir-fry until fragrant,
about 15 seconds, then add the Braising Mixture. Reduce the heat to low,
cover, and let simmer for 20 minutes.
Add the pork, bring the liquid to a boil, and reduce the heat to low. Let
simmer, covered, for 35 to 40 minutes. Add the sweet potatoes, stir,
cover, and continue cooking for about 25 minutes, or until the potatoes
are tender. Add in the gai lan and cook a few minutes. Thicken with
slurry.
Serve with rice and sichuan peppercorn and braising liquid.
6 to 8 servings
2 pounds pork butt, trimmed
Seasonings:
6 whole scallions, batons
6 cloves garlic, minced
6 slices fresh ginger, smashed
2 teaspoon hot chile paste
3 tsp cinnamon
1 whole star anise, smashed
Braising Mixture:
4 cups water
1/2 cup soy sauce
1/4 cup rice wine or sake
2 tablespoons sugar
2T or more Kecap Manis
2 pounds sweet potatoes, 1-1/2-inch cubes
1 lbs gai lan, chopped
2 tablespoons minced scallion greens for garnish
Slurry
Cut the pork into 1-1/2-inch cubes
Heat the oil until very hot large pot. Sear the pork, and set aside.
Reheat the pan and oil, add the Seasonings. Stir-fry until fragrant,
about 15 seconds, then add the Braising Mixture. Reduce the heat to low,
cover, and let simmer for 20 minutes.
Add the pork, bring the liquid to a boil, and reduce the heat to low. Let
simmer, covered, for 35 to 40 minutes. Add the sweet potatoes, stir,
cover, and continue cooking for about 25 minutes, or until the potatoes
are tender. Add in the gai lan and cook a few minutes. Thicken with
slurry.
Serve with rice and sichuan peppercorn and braising liquid.
Mafe
Mafe
Serves 6
6 large chicken thighs
1 green pepper, fine chop
1 medium onion, fine chop
2 clove garlic, minced
Optional habanero pepper, prepared to taste
1 teaspoon salt
1/2 to 1 teaspoon each, red and black pepper
1 chicken bullion cube (optional; if used, reduce the salt)
3 tablespoons olive oil
1 16-ounce can low-sodium, low-fat chicken broth
2 heaping tablespoons tomato paste
1 8-ounce can tomato sauce
About 1 1/2 cups water
1 small green cabbage, cored and chunked
1 large sweet potato, small chunks
cooked rice
chopped scallions for garnish
1/2 cup peanut butter
1. About 30 minutes before cooking, rub about half the spice mix into the
meat and let sit at least 30 minutes before cooking.
2. Pour oil in a large Dutch oven or saucepan over a medium-high flame.
Heat oil until it covers the bottom of the pan. Turn down heat slightly.
Pour the remainder of the spice mix into the warm oil and brown, stirring
so the spices do not burn (no more than 30 seconds).
3. Brown chicken pieces in the oil, turning so the meat is browned
evenly.
4. Remove pan from heat and stir in ground vegetables. Add chicken broth,
tomato sauce, bullion cube and enough water so the liquid just covers the
top of the chicken.
5. Return pan to heat and bring stew to a slight boil. Turn down heat to
a low flame, cover and simmer. Add more water as needed to keep the
chicken covered.
6. Clean the cabbage and cut into large chunks. Add cabbage into the
stew.
7. Simmer stew about 45 minutes. Debone chicken if applicable.
8. In a bowl, combine the peanut butter with about 1/4 cup of hot broth
from the stew. Using a whisk or mixing spoon, stir the peanut butter
until it's smooth and liquid. Pour the mixture back into the pot with the
rest of the stew.
9. Add the sweet potato chunks and, if desired and there is enough room
in the pot, the chicken. Simmer on low heat until the oil from the peanut
butter rises to the top of the stew, about 30 minutes. Garnish with
scallions and serve over rice.
Serves 6
6 large chicken thighs
1 green pepper, fine chop
1 medium onion, fine chop
2 clove garlic, minced
Optional habanero pepper, prepared to taste
1 teaspoon salt
1/2 to 1 teaspoon each, red and black pepper
1 chicken bullion cube (optional; if used, reduce the salt)
3 tablespoons olive oil
1 16-ounce can low-sodium, low-fat chicken broth
2 heaping tablespoons tomato paste
1 8-ounce can tomato sauce
About 1 1/2 cups water
1 small green cabbage, cored and chunked
1 large sweet potato, small chunks
cooked rice
chopped scallions for garnish
1/2 cup peanut butter
1. About 30 minutes before cooking, rub about half the spice mix into the
meat and let sit at least 30 minutes before cooking.
2. Pour oil in a large Dutch oven or saucepan over a medium-high flame.
Heat oil until it covers the bottom of the pan. Turn down heat slightly.
Pour the remainder of the spice mix into the warm oil and brown, stirring
so the spices do not burn (no more than 30 seconds).
3. Brown chicken pieces in the oil, turning so the meat is browned
evenly.
4. Remove pan from heat and stir in ground vegetables. Add chicken broth,
tomato sauce, bullion cube and enough water so the liquid just covers the
top of the chicken.
5. Return pan to heat and bring stew to a slight boil. Turn down heat to
a low flame, cover and simmer. Add more water as needed to keep the
chicken covered.
6. Clean the cabbage and cut into large chunks. Add cabbage into the
stew.
7. Simmer stew about 45 minutes. Debone chicken if applicable.
8. In a bowl, combine the peanut butter with about 1/4 cup of hot broth
from the stew. Using a whisk or mixing spoon, stir the peanut butter
until it's smooth and liquid. Pour the mixture back into the pot with the
rest of the stew.
9. Add the sweet potato chunks and, if desired and there is enough room
in the pot, the chicken. Simmer on low heat until the oil from the peanut
butter rises to the top of the stew, about 30 minutes. Garnish with
scallions and serve over rice.
Mee Goreng
Mee Goreng
Serves 4-6
2 cloves garlic (chopped)
3 tablespoons of chili paste
1 lb of Yellow Noodles cooked
1 potato (boiled, peeled, and diced)
2 eggs
1 Tbs Curry powder
1 lbs seafood
A handful of bean sprouts, Scallion, etc
2 red chilies sliced
Juice of 1 lime
2 tablespoon of soy sauce
2 tablespoon of dark soy sauce or kecap manis
3 tablespoon of tomato ketchup
Sugar and salt to taste
Heat the wok and pour in the cooking oil. Add garlic, 3 tablespoons of chili paste, potatoes, and seafood . Stir fry until fragrant. Add yellow noodles and sauces and continue stirring. Set the noodles to the side of the wok.Add some cooking oil and then crack the eggs. Scramble the eggs and mix in with the noodles.
Add in the beansprouts and quick stir for another 1 minute. Serve hot and garnish with chopped spring onions and sliced red chilies. Squeeze some lime juice over the noodles before eating.
Serves 4-6
2 cloves garlic (chopped)
3 tablespoons of chili paste
1 lb of Yellow Noodles cooked
1 potato (boiled, peeled, and diced)
2 eggs
1 Tbs Curry powder
1 lbs seafood
A handful of bean sprouts, Scallion, etc
2 red chilies sliced
Juice of 1 lime
2 tablespoon of soy sauce
2 tablespoon of dark soy sauce or kecap manis
3 tablespoon of tomato ketchup
Sugar and salt to taste
Heat the wok and pour in the cooking oil. Add garlic, 3 tablespoons of chili paste, potatoes, and seafood . Stir fry until fragrant. Add yellow noodles and sauces and continue stirring. Set the noodles to the side of the wok.Add some cooking oil and then crack the eggs. Scramble the eggs and mix in with the noodles.
Add in the beansprouts and quick stir for another 1 minute. Serve hot and garnish with chopped spring onions and sliced red chilies. Squeeze some lime juice over the noodles before eating.
Sephardic Chicken Stew
Sephardic Chicken Stew
6 serving
2lbs chicken thighs (6)
1/2 teaspoon sea salt
1/4 teaspoon garlic powder
1/2 teaspoon ground allspice
1/2 teaspoon hot paprika
1 teaspoon turmeric
1/2 teaspoon ground cumin
1 dash cumin seeds
1 yellow onion, chopped
1 tablespoon canola oil
1/2 bunch fresh parsley, chopped
2 garlic cloves
2 tablespoon harissa
1/2 jar green olives, pitted
1 can artichoke hearts, drained
1/4 cup peas
1-1.5 cup water
1 Box Couscous
In huge skillet, sautee onion on oil until translucent and tender. Mix together the allspice, sea salt, hot paprika, turmeric, cumins, and garlic powder. Rub chicken in this mixture. When onion is translucent, add chicken and cook for 10 minutes until browned on all sides.
Add 1/4 cup water and continue braising for 20-25minutes on low-medium, mostly covered with lid. Add remaining water, harissa, and garlic cloves. Reduce heat to simmer, and stew for 30-45minutes, until chicken is done and sauce has reduced.
Add artichoke hearts and olives. Continue braising on low for another 30 minutes until chicken is very tender, and can easily fall off the bone. Add the peas and a little remaining parsley to finish.
Serve with couscous.
6 serving
2lbs chicken thighs (6)
1/2 teaspoon sea salt
1/4 teaspoon garlic powder
1/2 teaspoon ground allspice
1/2 teaspoon hot paprika
1 teaspoon turmeric
1/2 teaspoon ground cumin
1 dash cumin seeds
1 yellow onion, chopped
1 tablespoon canola oil
1/2 bunch fresh parsley, chopped
2 garlic cloves
2 tablespoon harissa
1/2 jar green olives, pitted
1 can artichoke hearts, drained
1/4 cup peas
1-1.5 cup water
1 Box Couscous
In huge skillet, sautee onion on oil until translucent and tender. Mix together the allspice, sea salt, hot paprika, turmeric, cumins, and garlic powder. Rub chicken in this mixture. When onion is translucent, add chicken and cook for 10 minutes until browned on all sides.
Add 1/4 cup water and continue braising for 20-25minutes on low-medium, mostly covered with lid. Add remaining water, harissa, and garlic cloves. Reduce heat to simmer, and stew for 30-45minutes, until chicken is done and sauce has reduced.
Add artichoke hearts and olives. Continue braising on low for another 30 minutes until chicken is very tender, and can easily fall off the bone. Add the peas and a little remaining parsley to finish.
Serve with couscous.
Chinese Mustard Roast Chicken
Chinese Mustard Roast Chicken
Serves 4
1 chicken
4 tbs Chinese mustard powder, rehydrated
4 tbs olive oil
2 cloves minced garlic
2 large onion, large dice
1 lbs yukon golds, chunked
3 large fennel, thick sliced
1/2 bunch celery, rough chopped (+ turnips ,etc)
Salt and Pepper
Pre-heat oven to maximum, and put pan into the over to heat up.
Season the chicken. Rub down with mix of mustard and oil. Toss the vegetables in a bowl with oil, salt, and pepper.
Put the veggies into the pan, and the chicken on upside-down on top. Roast for 10 minutes. Turn over and roast 15 minutes. Turn the heat down to 350, tent the chicken breast, and roast 30 minutes, or until breast reads 161f.
Juices make a good gravy.
Serves 4
1 chicken
4 tbs Chinese mustard powder, rehydrated
4 tbs olive oil
2 cloves minced garlic
2 large onion, large dice
1 lbs yukon golds, chunked
3 large fennel, thick sliced
1/2 bunch celery, rough chopped (+ turnips ,etc)
Salt and Pepper
Pre-heat oven to maximum, and put pan into the over to heat up.
Season the chicken. Rub down with mix of mustard and oil. Toss the vegetables in a bowl with oil, salt, and pepper.
Put the veggies into the pan, and the chicken on upside-down on top. Roast for 10 minutes. Turn over and roast 15 minutes. Turn the heat down to 350, tent the chicken breast, and roast 30 minutes, or until breast reads 161f.
Juices make a good gravy.
Pasta with Lamb, Eggplant and Yogurt Sauce
Pasta with Lamb, Eggplant and Yogurt Sauce
Serves 4-6
1 pound eggplant, in 1/2 -inch cubes
extra virgin olive oil
salt
3 garlic cloves, minced
1 large shallot, minced
1 pound ground lamb
red pepper flakes, to taste
black pepper to taste
1.5 tablespoons chopped fresh mint or dill, more to taste
1 pound smaller pasta
1 small container greek yogurt (~2/3c)
10oz Bag spinach
1 Pint Cherry/grape Tomatoes
1. Preheat oven to highest setting.
2. Toss eggplant with oil and a large pinch of salt. Spread on a baking
sheet and roast until crisp and brown, 15 to 20 minutes.
3. In a large skillet, heat more oil. Add garlic and the shallot andsauté
until fragrant. Add lamb, salt, red pepper flakes and black pepper to
taste. Sauté until lamb is no longer pink, about 5 minutes. Stir in mint
or dill and cook for another 2 minutes. Stir eggplant into lamb.
4. Cook pasta according to package directions.
5. Drain pasta and mix everything up.
Serves 4-6
1 pound eggplant, in 1/2 -inch cubes
extra virgin olive oil
salt
3 garlic cloves, minced
1 large shallot, minced
1 pound ground lamb
red pepper flakes, to taste
black pepper to taste
1.5 tablespoons chopped fresh mint or dill, more to taste
1 pound smaller pasta
1 small container greek yogurt (~2/3c)
10oz Bag spinach
1 Pint Cherry/grape Tomatoes
1. Preheat oven to highest setting.
2. Toss eggplant with oil and a large pinch of salt. Spread on a baking
sheet and roast until crisp and brown, 15 to 20 minutes.
3. In a large skillet, heat more oil. Add garlic and the shallot andsauté
until fragrant. Add lamb, salt, red pepper flakes and black pepper to
taste. Sauté until lamb is no longer pink, about 5 minutes. Stir in mint
or dill and cook for another 2 minutes. Stir eggplant into lamb.
4. Cook pasta according to package directions.
5. Drain pasta and mix everything up.
Kale and Butternut Squash Stew
Kale and Butternut Squash Stew
Serves 4
1 lbs tuscan kale or chard, chopped
1.5 pounds butternut squash, chopped into 1/2-inch pieces (about 4 cups)
1 1/2 cups onions
5 cloves of garlic, chopped
1/4 cup olive oil
2 cups stock, or more
salt and pepper
feta or parmesan for serving
Saute the chopped onions in a pot, about 5 minutes. Add the garlic. Stir in the chopped squash and the vegetable stock. Cover and cook until squash is tender but not falling apart, about 15 minutes.
Stir in chopped kale, and cook until wilted, 7-10 minutes. salt and pepper to taste. Serve with cheese.
Serves 4
1 lbs tuscan kale or chard, chopped
1.5 pounds butternut squash, chopped into 1/2-inch pieces (about 4 cups)
1 1/2 cups onions
5 cloves of garlic, chopped
1/4 cup olive oil
2 cups stock, or more
salt and pepper
feta or parmesan for serving
Saute the chopped onions in a pot, about 5 minutes. Add the garlic. Stir in the chopped squash and the vegetable stock. Cover and cook until squash is tender but not falling apart, about 15 minutes.
Stir in chopped kale, and cook until wilted, 7-10 minutes. salt and pepper to taste. Serve with cheese.
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