For only $ 110.00 from Payless Cookware. Hope it's good quality?
Or, this big splurge from Le Creuset
Enameled Cast Iron Reversible Griddle
Monday, October 27, 2008
All I want for Christmas...
For only $ 110.00 from Payless Cookware. Hope it's good quality?
Or, this big splurge from Le Creuset
Enameled Cast Iron Reversible Griddle
Monday, October 06, 2008
New Snack Items
Two pantry "musts" (for those who are not that health-conscious hehehe) I discovered in Pioneer Center over the weekend...
Del Monte Petite Cut Dices Tomatoes with Zesty Jalapeno
Great for making salsas. I made one by just adding some lime juice, very little cilantro, salt, pepper, and a little sprinkling of chili flakes. You'll love it.
Nutritional Analysis: C- (Found HERE).
Cheetos Crunchy Cheddar Jalapeno
Balance between the original and the spicy versions. Love it!
Nutritional Analysis: D+ (Found HERE)
Yes, I know.. these are considered "junk food." I'd still recommend it once in a while! :)
Del Monte Petite Cut Dices Tomatoes with Zesty Jalapeno
Great for making salsas. I made one by just adding some lime juice, very little cilantro, salt, pepper, and a little sprinkling of chili flakes. You'll love it.
Nutritional Analysis: C- (Found HERE).
Cheetos Crunchy Cheddar Jalapeno
Balance between the original and the spicy versions. Love it!
Nutritional Analysis: D+ (Found HERE)
Yes, I know.. these are considered "junk food." I'd still recommend it once in a while! :)
Grilled Steak and Cauliflower Gratin
Hope you enjoy this... these were my own concoctions, of course inspired by the food shows I've been watching.
Grilled Steak
Ingredients
2 slices of 1-inch thick sirloin, rib eye (my favorite), or tenderloin
1 Tsp salt each steak
1/2 Tsp ground black pepper each steak
1 Tsp ground mustard each steak
3 Tbsp Worcestershire sauce
Marinade the steaks with above ingredients. Heat grill. Grill until preferred done-ness is achieved. I cooked mine for around 4 minutes each side.
Cauliflower Gratin
Ingredients
1/2 kilo cauliflower, chopped into smaller florettes
1 white onion, chopped
3 cloves garlic, chopped
2-3 cups milk
1 Tsp ground nutmeg
1/2 cup grated Parmesan cheese
Salt and Pepper to taste
2 Tbsp butter
Heat butter in a pan. Saute onions, then add garlic when onions are transparent already. Add the cauliflower and cook for about 2 minutes. Add the milk and nutmeg. Bring to a boil. Add the cheese. Salt and Pepper to taste.
Transfer everything in a shallow pan. Broil (or bake, whatever you like) at 200C for 10-15 minutes, until bubbly and when top slightly browns.
Grilled Steak
Ingredients
2 slices of 1-inch thick sirloin, rib eye (my favorite), or tenderloin
1 Tsp salt each steak
1/2 Tsp ground black pepper each steak
1 Tsp ground mustard each steak
3 Tbsp Worcestershire sauce
Marinade the steaks with above ingredients. Heat grill. Grill until preferred done-ness is achieved. I cooked mine for around 4 minutes each side.
Cauliflower Gratin
Ingredients
1/2 kilo cauliflower, chopped into smaller florettes
1 white onion, chopped
3 cloves garlic, chopped
2-3 cups milk
1 Tsp ground nutmeg
1/2 cup grated Parmesan cheese
Salt and Pepper to taste
2 Tbsp butter
Heat butter in a pan. Saute onions, then add garlic when onions are transparent already. Add the cauliflower and cook for about 2 minutes. Add the milk and nutmeg. Bring to a boil. Add the cheese. Salt and Pepper to taste.
Transfer everything in a shallow pan. Broil (or bake, whatever you like) at 200C for 10-15 minutes, until bubbly and when top slightly browns.
Thursday, September 25, 2008
Updating Our Cookware
I have been thinking about updating our cookware for a month already, but I still don't know what to choose. Initially, I thought of getting the Greenpan series, supposedly for being healthy and safe non-stick cookware.
[Approximately $ 100 from HSN.com]
[Approximately $ 190 from HSN.com]
I have read some negative reviews however, so I have thought about other options. I really wanted to have cast iron cookware, but was turned off because of my experience in seasoning the cast iron grill I had. I followed the seasoning steps, and the grill turned lovely black. Yet, after two uses, it still rusted.
Today however I saw enameled cast iron cookware, and this got me interested in cast iron once again!
My options are:
Lodge = approximately $100
Cuisinart = approximately $ 180
Tim Love Collection = approximately $200
Or this, approximately $190
I don't know what to get, but gotta decide soon!
[Approximately $ 100 from HSN.com]
[Approximately $ 190 from HSN.com]
I have read some negative reviews however, so I have thought about other options. I really wanted to have cast iron cookware, but was turned off because of my experience in seasoning the cast iron grill I had. I followed the seasoning steps, and the grill turned lovely black. Yet, after two uses, it still rusted.
Today however I saw enameled cast iron cookware, and this got me interested in cast iron once again!
My options are:
Lodge = approximately $100
Cuisinart = approximately $ 180
Tim Love Collection = approximately $200
Or this, approximately $190
I don't know what to get, but gotta decide soon!
Monday, September 22, 2008
Beef Tapa Recipe
I tried this recipe from Market Manila, and I totally loved it!
Note: Use rock salt, not iodized salt. if you only have Iodized salt, use less because it will taste very salty... yek.
I was unable to to take a picture of the end result... too much in a hurry to eat them! Hope you enjoy!
PS: Will try tapa with vinegar, salt, pepper, garlic, and sugar and will blog about the result.
For 1 kilo sliced beef (pound it a bit to "tenderize" it), add about 3-4 tablespoons of dark soy sauce or Kikkoman if you don’t have the dark stuff, about 8-10 smashed cloves of garlic (less if you aren’t a big garlic fan), a tablespoon or so of sugar, 3 tablespoons or more of rock salt (I used less) and some ground pepper. Mix well and put into plastic containers and let “cure” in the refrigerator for two days before frying up or putting in the freezer.
Note: Use rock salt, not iodized salt. if you only have Iodized salt, use less because it will taste very salty... yek.
I was unable to to take a picture of the end result... too much in a hurry to eat them! Hope you enjoy!
PS: Will try tapa with vinegar, salt, pepper, garlic, and sugar and will blog about the result.
Wednesday, September 17, 2008
Grilled Lamb with Fresh Herbs Marinade
Had this last night and it was absolutely divine...
Here's the marinade/sauce
Grilled Lamb Chops with Fresh Herbs Marinade
4 pcs lamb chops
3 garlic cloves, minced
2-3 tbsp chopped fresh mint leaves
2-3 tbsp chopped fresh parsley leaves
1 tbsp chopped fresh rosemary leaves (pulled from sprigs)
2 teaspoons coarsely ground black pepper
1 teaspoons combination of dried basil and thyme
2 tablespoons olive oil
Combine the garlic, herbs (fresh and dried) pepper, and olive oil and mix well. Rub into the chops and marinade for as long as you can. Reserve some of the marinade for later.
Grill the chops for about 2-3 minutes on each side, depending on how done you want them to be. I usually turn them over once I notice that the juices are coming out on top.
Set aside the lamb and put a foil on top of them to keep them warm and for the juices to go back to the meat. Add the leftover juices (in the grill) to the leftover marinade. This will serve as the sauce.
I really like my lamb to have a squeeze of lemon so serve the lamb with lemon wedges. Sprinkle some chopped parsley on top. Serve with potatoes and salad on the side.
Enjoy!
Here's the marinade/sauce
Grilled Lamb Chops with Fresh Herbs Marinade
4 pcs lamb chops
3 garlic cloves, minced
2-3 tbsp chopped fresh mint leaves
2-3 tbsp chopped fresh parsley leaves
1 tbsp chopped fresh rosemary leaves (pulled from sprigs)
2 teaspoons coarsely ground black pepper
1 teaspoons combination of dried basil and thyme
2 tablespoons olive oil
Combine the garlic, herbs (fresh and dried) pepper, and olive oil and mix well. Rub into the chops and marinade for as long as you can. Reserve some of the marinade for later.
Grill the chops for about 2-3 minutes on each side, depending on how done you want them to be. I usually turn them over once I notice that the juices are coming out on top.
Set aside the lamb and put a foil on top of them to keep them warm and for the juices to go back to the meat. Add the leftover juices (in the grill) to the leftover marinade. This will serve as the sauce.
I really like my lamb to have a squeeze of lemon so serve the lamb with lemon wedges. Sprinkle some chopped parsley on top. Serve with potatoes and salad on the side.
Enjoy!
Monday, September 15, 2008
Mussels in White Wine
Got this from Barefoot in Paris. You should try this simple French meal. Serve toasted sourdough with it (topped with butter, minced garlic, drizzle of olive oil, salt and pepper then pop into the oven) and use the bread to mop up the juices. I also served it with my favorite Squash soup recipe.
Mussels in White Wine
Ingredients
3 pounds mussels
1/3 cup all-purpose flour
2 tablespoons unsalted butter
2 tablespoons good olive oil
1 cup chopped shallots (5 to 7 shallots) -- but I didn't have any so I just used 1 large white onion
1 1/2 tablespoons minced garlic (5 to 6 cloves)
1/2 cup chopped canned plum tomatoes, drained (4 ounces) -- I used fresh ripevine tomatoes
1/2 teaspoon good saffron threads
1/3 cup chopped flat-leaf parsley
1 tablespoon fresh thyme leaves
1 cup good white wine
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
To clean the mussels, put them in a large bowl with 2 quarts of water and the flour and soak for 30 minutes, or until the mussels disgorge any sand. Drain the mussels, then remove the "beard" from each with your fingers. If they're dirty, scrub the mussels with a brush under running water. Discard any mussels whose shells aren't tightly shut.
In a large non-aluminum stockpot, heat the butter and olive oil over medium heat. Add the shallots and cook for 5 minutes; then add the garlic and cook for 3 more minutes, or until the shallots are translucent. Add the tomatoes, saffron, parsley, thyme, wine, salt, and pepper. Bring to a boil.
Add the mussels, stir well, then cover the pot, and cook over medium heat for 8 to 10 minutes, until all the mussels are opened (discard any that do not open). With the lid on, shake the pot once or twice to be sure the mussels don't burn on the bottom. Pour the mussels and the sauce into a large bowl and serve hot.
Mussels in White Wine
Ingredients
3 pounds mussels
1/3 cup all-purpose flour
2 tablespoons unsalted butter
2 tablespoons good olive oil
1 cup chopped shallots (5 to 7 shallots) -- but I didn't have any so I just used 1 large white onion
1 1/2 tablespoons minced garlic (5 to 6 cloves)
1/2 cup chopped canned plum tomatoes, drained (4 ounces) -- I used fresh ripevine tomatoes
1/2 teaspoon good saffron threads
1/3 cup chopped flat-leaf parsley
1 tablespoon fresh thyme leaves
1 cup good white wine
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
To clean the mussels, put them in a large bowl with 2 quarts of water and the flour and soak for 30 minutes, or until the mussels disgorge any sand. Drain the mussels, then remove the "beard" from each with your fingers. If they're dirty, scrub the mussels with a brush under running water. Discard any mussels whose shells aren't tightly shut.
In a large non-aluminum stockpot, heat the butter and olive oil over medium heat. Add the shallots and cook for 5 minutes; then add the garlic and cook for 3 more minutes, or until the shallots are translucent. Add the tomatoes, saffron, parsley, thyme, wine, salt, and pepper. Bring to a boil.
Add the mussels, stir well, then cover the pot, and cook over medium heat for 8 to 10 minutes, until all the mussels are opened (discard any that do not open). With the lid on, shake the pot once or twice to be sure the mussels don't burn on the bottom. Pour the mussels and the sauce into a large bowl and serve hot.
Brandied Chicken and Spaghetti with Lemon, Mushrooms, and Thyme
Two more recipes from the book "Nigella's Express"... This book is really a good find. Got to cook these two meals yesterday, and they were amazing. Very easy to do too!
Brandied Chicken
Ingredients
1 whole chicken
2 slices streaky bacon (I used Canadian bacon for less fat)
1/4 cup brandy (I used more hahahaha)
Heat oven to 425 F. In skillet, cook bacon over medium heat until crisp. Remove the bacon and place them in cavity of chicken. Add brandy to hot skillet and let bubble for 1 minute. Place chicken in roasting pan; pour brandy mixture over. Roast in oven for 45 minutes. Let rest 10 minutes before carving.
Spaghetti with Lemon, Mushrooms, and Thyme
Ingredients
4 cups finely sliced cremini mushrooms (can be bought in Fresh! Powerplant Mall)
1/3 cup extra-virgin olive oil
1 1/2 teaspoons table salt
Small clove garlic, minced (I used like, 3? Love garlic!)
1 lemon, zested and juiced
4 sprigs fresh thyme stripped to give 1 teaspoon leaves
1 pound linguine (I Used spaghetti)
1 bunch fresh parsley, leaves chopped, to give 1/2 cup
2 to 3 tablespoons freshly grated Parmesan, or to taste
Freshly ground black pepper
Slice the mushrooms finely, and put them into a large bowl with the oil, salt, minced garlic, lemon juice and zest, and gorgeously scented thyme leaves.
Cook the pasta according to the packet instructions and drain loosely retaining some water. Quickly put the pasta into the bowl with the mushroom mixture.
Toss everything together well, and then add the parsley, cheese and pepper before tossing again. Eat with joy in your heart.
Note: I felt uneasy eating uncooked mushrooms, so I lightly sauteed the mushrooms first. Then, I used the bacon for my very easy salad: romaine lettuce topped with the shredded bacon, with champagne vinegar, EVOO, and S&P for the dressing.
ENJOY!
Brandied Chicken
Ingredients
1 whole chicken
2 slices streaky bacon (I used Canadian bacon for less fat)
1/4 cup brandy (I used more hahahaha)
Heat oven to 425 F. In skillet, cook bacon over medium heat until crisp. Remove the bacon and place them in cavity of chicken. Add brandy to hot skillet and let bubble for 1 minute. Place chicken in roasting pan; pour brandy mixture over. Roast in oven for 45 minutes. Let rest 10 minutes before carving.
Spaghetti with Lemon, Mushrooms, and Thyme
Ingredients
4 cups finely sliced cremini mushrooms (can be bought in Fresh! Powerplant Mall)
1/3 cup extra-virgin olive oil
1 1/2 teaspoons table salt
Small clove garlic, minced (I used like, 3? Love garlic!)
1 lemon, zested and juiced
4 sprigs fresh thyme stripped to give 1 teaspoon leaves
1 pound linguine (I Used spaghetti)
1 bunch fresh parsley, leaves chopped, to give 1/2 cup
2 to 3 tablespoons freshly grated Parmesan, or to taste
Freshly ground black pepper
Slice the mushrooms finely, and put them into a large bowl with the oil, salt, minced garlic, lemon juice and zest, and gorgeously scented thyme leaves.
Cook the pasta according to the packet instructions and drain loosely retaining some water. Quickly put the pasta into the bowl with the mushroom mixture.
Toss everything together well, and then add the parsley, cheese and pepper before tossing again. Eat with joy in your heart.
Note: I felt uneasy eating uncooked mushrooms, so I lightly sauteed the mushrooms first. Then, I used the bacon for my very easy salad: romaine lettuce topped with the shredded bacon, with champagne vinegar, EVOO, and S&P for the dressing.
ENJOY!
Thursday, September 11, 2008
Coq au Vin
Try this really easy chicken meal during these cold days. I got this from Nigella's book Nigella's Express, but tweaked it a bit - eg., instead of using ordinary bacon, I used Canadian bacon for less fat.
Serve this with noodles or with bread. Enjoy!
COQ AU VIN
Ingredients
500 grams boneless, skinless chicken thighs
1/2 cup diced bacon (I used Canadian bacon)
1 Tbsp Garlic-infused oil (you can do this by cooking garlic in olive oil, then set aside for a while, then take out the garlic)
2 cups oyster mushrooms, torn
1 leek, sliced
2 pcs bay leaf
1/2 bottle dry French White Wine or Riesling (or any white wine)
1/2 cup fresh chopped dill
Heat oil and cook the bacon. Add the leeks and cook until soft. Add the chicken and brown a bit, before adding the bay leaf, mushrooms, and wine. Bring to a boil and simmer for 30-40 minutes.
Sprinkle with deal when serving.
Nigella mentioned that this meal is best served the day after it's cooked, after it being re-heated over. Too hungry to wait the next day, but this meal tasted really fantastic.
Serve this with noodles or with bread. Enjoy!
COQ AU VIN
Ingredients
500 grams boneless, skinless chicken thighs
1/2 cup diced bacon (I used Canadian bacon)
1 Tbsp Garlic-infused oil (you can do this by cooking garlic in olive oil, then set aside for a while, then take out the garlic)
2 cups oyster mushrooms, torn
1 leek, sliced
2 pcs bay leaf
1/2 bottle dry French White Wine or Riesling (or any white wine)
1/2 cup fresh chopped dill
Heat oil and cook the bacon. Add the leeks and cook until soft. Add the chicken and brown a bit, before adding the bay leaf, mushrooms, and wine. Bring to a boil and simmer for 30-40 minutes.
Sprinkle with deal when serving.
Nigella mentioned that this meal is best served the day after it's cooked, after it being re-heated over. Too hungry to wait the next day, but this meal tasted really fantastic.
Monday, September 01, 2008
Avocado Bruschetta
I normally don't eat breakfast, which of course is a bad thing right? Anyway, I just couldn't resist eating breakfast after realizing that the avocado I bought last Saturday is already perfectly ripe.
I got this simple recipe from Nigella's Express, one of my favorite cookbooks.
Avocado Bruschetta
Ingredients
1 avocado
Juice of 1/2 lime
Salt
Pepper
Slices of toasted whole wheat baguette
Chopped italian parsley
Mash the avocado meat and add the lime juice. Salt and pepper to taste. Scoop some and add on top of the toasts. Top with a sprinkling of parsley.
Enjoy!
I got this simple recipe from Nigella's Express, one of my favorite cookbooks.
Avocado Bruschetta
Ingredients
1 avocado
Juice of 1/2 lime
Salt
Pepper
Slices of toasted whole wheat baguette
Chopped italian parsley
Mash the avocado meat and add the lime juice. Salt and pepper to taste. Scoop some and add on top of the toasts. Top with a sprinkling of parsley.
Enjoy!
Thursday, August 28, 2008
Salad Nicoise
Here's one salad that I love doing. Needs extra time for preparation but good enough for lunch or dinner. Got this from Barefoot Contessa's show, but tweaked it a bit.
Salad Nicoise
Ingredients
1 Block Tuna fillet - sashimi grade (about 1 inch thick)
Arugula leaves or baby romaines (I use this)
2 Eggs
1 cup olives (dark or green, I used green)
1/4 kilo (or less) french beans
1/4 kilo baby potatoes
2-3 vine or salad tomatoes (I used the seedless variety) - diced into big chunks
1/4 cup capers (optional)
2 tbsp white wine
Salt and pepper
For the vinaigrette
3 tbsp champagne vinegar
3 tbsp dijon mustard
4 tbsp extra virgin olive oil
salt and pepper
Boil baby potatoes, eggs and beans together. After 1 minute, take out the beans and put in a bowl with cold water to "shock" it and stop the cooking process. After a couple of minutes, take out the eggs - make sure it's cooked (hard-boiled). Leave the potatoes until cooked. Strain and bring back the pan to the stove top and heat a bit to remove excess water. Let the potatoes cool, then pierce with fork. Add the white wine and let the potatoes soak for a bit. Remove the beans from the cold water and set aside. Now the eggs... cut them with an egg cutter (or just slice them yourself).
Mix together the ingredients of the vinaigrette and adjust depending on your taste preference. Pour a little over the potatoes, mix, and set aside.
In a salad bowl (also nice if it's a little "flat") put first the leaves. Then arrange the other veggies and what have you's: beans, tomatoes, olives, capers (if you prefer), potatoes, and eggs. Leave a small space in the middle for the tuna.
Season the tuna with salt and pepper and sear it in a very hot pan. After one minute, turn it over. After 1 minute, take it out of the pan. This leaves you with a cooked outside and sashimi-like rawness inside. If you do not prefer your tuna to be too raw, cook an additional minute on each side. Slice the tuna and add it into the salad bowl. Drizzle with some vinaigrette and leave some for serving.
I had this for dinner, along with toasted whole-wheat baguette (baked with butter, garlic, olive oil, and topped with basil ribbons).
Enjoy!
Salad Nicoise
Ingredients
1 Block Tuna fillet - sashimi grade (about 1 inch thick)
Arugula leaves or baby romaines (I use this)
2 Eggs
1 cup olives (dark or green, I used green)
1/4 kilo (or less) french beans
1/4 kilo baby potatoes
2-3 vine or salad tomatoes (I used the seedless variety) - diced into big chunks
1/4 cup capers (optional)
2 tbsp white wine
Salt and pepper
For the vinaigrette
3 tbsp champagne vinegar
3 tbsp dijon mustard
4 tbsp extra virgin olive oil
salt and pepper
Boil baby potatoes, eggs and beans together. After 1 minute, take out the beans and put in a bowl with cold water to "shock" it and stop the cooking process. After a couple of minutes, take out the eggs - make sure it's cooked (hard-boiled). Leave the potatoes until cooked. Strain and bring back the pan to the stove top and heat a bit to remove excess water. Let the potatoes cool, then pierce with fork. Add the white wine and let the potatoes soak for a bit. Remove the beans from the cold water and set aside. Now the eggs... cut them with an egg cutter (or just slice them yourself).
Mix together the ingredients of the vinaigrette and adjust depending on your taste preference. Pour a little over the potatoes, mix, and set aside.
In a salad bowl (also nice if it's a little "flat") put first the leaves. Then arrange the other veggies and what have you's: beans, tomatoes, olives, capers (if you prefer), potatoes, and eggs. Leave a small space in the middle for the tuna.
Season the tuna with salt and pepper and sear it in a very hot pan. After one minute, turn it over. After 1 minute, take it out of the pan. This leaves you with a cooked outside and sashimi-like rawness inside. If you do not prefer your tuna to be too raw, cook an additional minute on each side. Slice the tuna and add it into the salad bowl. Drizzle with some vinaigrette and leave some for serving.
I had this for dinner, along with toasted whole-wheat baguette (baked with butter, garlic, olive oil, and topped with basil ribbons).
Enjoy!
Monday, August 25, 2008
Reliving the La Regalade Experience
My friend and I had dinner at La Regalade a couple of weeks back, and though it was a little expensive (at least that's what I think), food was really good. I couldn't get over the Beef Bourguignon that we had, so I tried to make one for dinner.
I checked out a couple of recipes (especially that of Ina Garten's) but decided to mix the two ways of cooking it - both by Cook Like A Chef (I watched it on Asian Food Channel) and by Barefoot Contessa (watched in Lifestyle Network). I really wanted to relive the dinenr we had (French Onion Soup, Beef Bourguignon with Potato Gratin - must eat!), but I was too lazy to make the soup and gratin. I just settled for baked baby potatoes to serve on the side.
Beef Bourguignon
Ingredients
1/2 kilo beef fillets, cut 1 inch thick
3 pcs Canadian bacon, chopped
1 large white onion, chopped
3-4 cloves garlic, chopped
2 carrots, diced (or if you prefer, cut diagonally, 1 inch thick)
1 Tbsp olive oil
1 1/2 cups Burgundy wine
2 cups beef stock
2 sprigs fresh thyme
1 Tbsp tomato paste
4 Tbsp unsalted butter, divided
3 Tbsp flour
1/4 kilo mushrooms (I used shiitake), cut 1/4 inch thick
1/4 kilo pearl onions (I didn't have this)
Salt and pepper to taste
Heat your pan , add the oil. When hot, saute the onions and potatoes first. When a little tender, add the garlic. Be careful not to brown them too much. Add the wine and thyme and cook for 10 minutes. Turn off the heat and let it cool a bit. Add the beef and marinade for at least one hour - the longer the better.
Pre-heat oven to 250 degrees F. In a skillet, cook the bacon until slightly brown. Set aside. After marinating, take out the beef from the pan and dry them with kitchen towel or kitchen napkin. In the same skillet, sear the beef on all sides then set aside.
Bring back the pan (with the wine marinade) on the stove and heat. Add the beef stock, beef, bacon, and tomato paste. Stir a bit, cover, and put into the oven for around 1 hour.
When nearing 1 hour, mix together the butter and flour and stir into the stew. Add the pearl onion.
Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.
Serve with baby potatoes (baked or just boiled - drizzle with olive oil). Enjoy!!!
I checked out a couple of recipes (especially that of Ina Garten's) but decided to mix the two ways of cooking it - both by Cook Like A Chef (I watched it on Asian Food Channel) and by Barefoot Contessa (watched in Lifestyle Network). I really wanted to relive the dinenr we had (French Onion Soup, Beef Bourguignon with Potato Gratin - must eat!), but I was too lazy to make the soup and gratin. I just settled for baked baby potatoes to serve on the side.
Beef Bourguignon
Ingredients
1/2 kilo beef fillets, cut 1 inch thick
3 pcs Canadian bacon, chopped
1 large white onion, chopped
3-4 cloves garlic, chopped
2 carrots, diced (or if you prefer, cut diagonally, 1 inch thick)
1 Tbsp olive oil
1 1/2 cups Burgundy wine
2 cups beef stock
2 sprigs fresh thyme
1 Tbsp tomato paste
4 Tbsp unsalted butter, divided
3 Tbsp flour
1/4 kilo mushrooms (I used shiitake), cut 1/4 inch thick
1/4 kilo pearl onions (I didn't have this)
Salt and pepper to taste
Heat your pan , add the oil. When hot, saute the onions and potatoes first. When a little tender, add the garlic. Be careful not to brown them too much. Add the wine and thyme and cook for 10 minutes. Turn off the heat and let it cool a bit. Add the beef and marinade for at least one hour - the longer the better.
Pre-heat oven to 250 degrees F. In a skillet, cook the bacon until slightly brown. Set aside. After marinating, take out the beef from the pan and dry them with kitchen towel or kitchen napkin. In the same skillet, sear the beef on all sides then set aside.
Bring back the pan (with the wine marinade) on the stove and heat. Add the beef stock, beef, bacon, and tomato paste. Stir a bit, cover, and put into the oven for around 1 hour.
When nearing 1 hour, mix together the butter and flour and stir into the stew. Add the pearl onion.
Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.
Serve with baby potatoes (baked or just boiled - drizzle with olive oil). Enjoy!!!
Friday Dinner: Pork Chops, Veggies, and Rice Salad
Here's what we had last Friday. I just got the Brown rice salad recipe from Barefoot Contessa's show the other day to to go with the really simple pork chops and french beans I wanted to have for dinner.
Really Simple Pork Chops
Ingredients
1 Kilo of pork chops
About 1/3 cup dijon mustard
Salt
Pepper
Rub the chops with the mustard. Add salt and pepper to season them. Heat your grill (preferably cast iron!) and cook for 5-7 minutes on each side.
Brown Rice Salad
Ingredients
1 cup uncooked brown rice (preferably organic rice)
1/4 cup Champagne rice wine vinegar
1 Tbsp olive oil
2 tsp sugar
3 big tomatoes, diced
1 cup chopped basil
Salt
Pepper
Cook the rice. Whisk together the vinegar, olive oil, sugar, and salt and pepper to taste. Pour over the rice. Add the tomatoes and basil. Mix well.
French Beans
Ingredients
1/4 k French beans
1 Tbsp olive oil
3 cloves garlic, chopped
Heat pan, then add the oil. saute the garlic but don't let it brown. Add the beans. Cook until tender.
Really Simple Pork Chops
Ingredients
1 Kilo of pork chops
About 1/3 cup dijon mustard
Salt
Pepper
Rub the chops with the mustard. Add salt and pepper to season them. Heat your grill (preferably cast iron!) and cook for 5-7 minutes on each side.
Brown Rice Salad
Ingredients
1 cup uncooked brown rice (preferably organic rice)
1/4 cup Champagne rice wine vinegar
1 Tbsp olive oil
2 tsp sugar
3 big tomatoes, diced
1 cup chopped basil
Salt
Pepper
Cook the rice. Whisk together the vinegar, olive oil, sugar, and salt and pepper to taste. Pour over the rice. Add the tomatoes and basil. Mix well.
French Beans
Ingredients
1/4 k French beans
1 Tbsp olive oil
3 cloves garlic, chopped
Heat pan, then add the oil. saute the garlic but don't let it brown. Add the beans. Cook until tender.