Beef Bourguignon

Beef Bourguignon
Serves 6

2.5 pounds stew beef, well dried
olive oil/butter
4 minced shallots
3 cloves chopped garlic
5-ounce piece of pancetta, chopped
1 tablespoon flour
1 bottle of red wine
1 can beef broth
2 bay leaves
1 sprig fresh thyme
1 lbs cipollini or pearl onions
1 lbs cremini mushrooms, quartered if big
1 lbs whole baby carrots
1.5 lbs giant turnip, cubed
1 bunch watercress, rough chopped (optional)
2T butter, 2T flour
Chopped fresh parsley


Preheat the oven to 250°. Heat oil in a pot, and brown the beef in batches.
The pancetta and shallots and garlic. Cook over moderate heat for few minutes, until
onion is browning a bit. Add 1 tablespoon of flour. Mix in well so that the flour doesn't form lumps. Stir in 1 bottle of red wine. Add 2 bay leaves, a sprig of fresh thyme, salt and pepper, meat and juices.Place the pot in the oven and continue to cook for about 1 1/2 hours; the meat should be soft and tender and the liquid properly reduced. The recipe can be prepared to this point up to a day ahead.

Cut the bottom off the onions and boil for 2 minutes. Drain, cook and peel.

Add the carrots, onions, stock, and turnip to the pot and cook another 15 minutes, until done. (If it looks like it won't fit, boil the turnup separately and mix in later).

Once carrots are almost cooked, add a 2T butter/2T flour buerre manie, cook through, and add watercress.

Mix it all up and serve.

Moqueca de Peixe

Moqueca de Peixe
Serves 4

Dende or annatto oil (or peanut or olive)
2 lbs cod in chunks or shrimp or mix
1 smaller red onion, sliced
1 green + 1 red bell pepper, diced
5 cloves garlic, minced
1 tbs ginger, minced
2 chiles, minced
salt, pepper, paprika
1 can diced tomatoes, undrained
1 bottle clam juice
1 can coconut milk
1 can hearts of palm, drained and sliced into coins
Juice of 2 limes
1 smaller bunch cilantro, chopped
4 scallions, chopped

Make some shrimp stock if using shrimp.

Sweat onion and peppers down in dende/annatto until soft. Add garlic and ginger and chiles and cook another minute or two. Add tomatoes and some of the cilantro and season.

Cook the mix for 5 minutes, and then add coconut milk, clam juice, fish, and stock or water if needed. Cook until fish is almost done. Add hearts of palm, and cook until they are warm and fish is done.

Finish with more cilantro scallion, and lime. Serve with rice.

Dan Dan Noodles (Dan Dan Mein)

Dan Dan Noodles (Dan Dan Mein)
Serves 4-6

1lb ground pork
3T soy sauce
3T rice wine
Pepper

1lb Chinese wheat noodles
vegetable oil plus extra for the noodles
1 packet/knot Sichuan preserved vegetable
1 small onion, chopped
2 Tbl of Sichuan / Szechuan pepper (add more if you like it hot)
3T Chinese rice wine
4T soy sauce
1T peanut butter
1T dark soy sauce
3T red chilli oil
2 tsps brown rice vinegar or balsamic
1 can chicken stock (or less)
1T sugar
1 lbs chopped choy sum etc.
Sliced scallions and red chili

Mix the top ingredients and marinate at least 30min. Meanwhile, drain the Tianjin preserved veg. Cut into small strips. Cook noodles and mix with oil to keep from clumping.

In a wok, heat oil and stir-fry preserved veg and onion for a few minutes. Add pork and cook until no longer raw. Add the rice wine and cook for a further minute. Add the remaining ingredients and bring to a boil. Simmer for 5 minutes to develop the flavours.

Mix with noodles and garnish.

Simple Chickpea Curry

Simple Chickpea Curry (Chana Masala-ish)
Serves 2-3

1 medium onion, chopped
2 cloves/teaspoons garlic, minced
1 chile pepper, chopped
1.5 Tbs Curry Powder (or mix of cumin, coriander, tumeric...)
1 tsp salt
pepper
29-oz can of Chickpeas, drained
1 small sweet potato, diced
1 large tomato, chopped
1/2c water, or more if needed
cilantro

Cook onion in a saucepan until golden brown and starting to get caramelized. Add garlic, pepper, and spices and stir for a minute until fragrant.
Add chickpeas, tomato, and water and bring to a boil, scraping the pan to get flavor off the bottom. Turn down heat and simmer 10 minutes, or until potatoes are done.
Top with cilantro and eat with rice.