Daube Provençale Made Simple

I don't claim this to be as amazing as the traditional Daube Provencale. That one takes days to prepare and I just don't have that luxury. Yet this slow cooked version is just as hearty and delicious in it's own way.

Ingredients

1 1/2 lb. beef chuck cubes

sea salt & cracked black pepper

1 T flour

1 T butter

2 T extra virgin olive oil

1 large garlic clove, chopped

1 large onion, chopped

1 large tomato, chopped

1/2 c green olives

1/2 c black olives

1/2 c dry white wine

1 c beef stock (or 1/2 c if a thicker consistency is preferred)

bouquet garni of bay leaf, fresh thyme & rosemary

Directions

Season beef with salt & pepper then dust with flour.

Heat oil and butter in a pan.

Add beef. Cook for 5 minutes, browning all sides.

Move beef to slow cooker.

In the same pan, add garlic and onion. Saute until onions are transparent.

Add tomato and olives. Cook for 3 minutes.

Add wine to deglaze pan and simmer for about 5 minutes.

Add beef stock. Mix well.

Now move everything in the pan to the slow cooker.

Correct seasoning with salt & pepper.

Place bouquet garni in the middle of the stew.

Cover and cook on high for 6 hours.

Remove bouquet garni before serving.

Note: Serve with roasted brussel sprouts & mashed potatoes or over egg noodles.

Slow-cooked Chinese Beef Stew with Daikon

Nothing like Chinese beef stew noodle on a semi-cold spring day.

Ingredients:

3 lbs. beef flank or brisket, cut into 2" squares

2 T peanut or vegetable oil

1 1/2 lb. daikon or icicle radish, cut into chunks

2 stalks green onion, chopped

sauce:

3T Hoisin sauce

4T dry sherry

4T soy sauce

1 t crushed peppercorn

2 t sugar

1 t five spice powder

1 whole star anise

6 c water

Directions

1. Brown meat on all sides over high heat with oil. Transfer to slow cooker

2. Combine all sauce ingredients in a pan and bring to a boil. Transfer to slow cooker

3. Set slow cooker for 6 hours on high or 8 hours on low.

4. Add radish an hour before cooking time is done.

5. Spoon over noodles or rice.

6. Garnish with green onions. Serve hot

Bern's Balsamic-Braised Short Ribs

Tender, succulent and fall off the bone goodness! Easily one of the best homemade braised short ribs I've ever had.

Ingredients:

Extra virgin olive oil

4 pounds beef short ribs, trimmed

kosher salt

freshly ground black pepper

2 cups finely chopped onion

1/4 cup minced garlic (about 12 cloves)

2 cups beef broth

1 cup dry red wine

3/4 cup balsamic vinegar

1/3 cup packed brown sugar

2 cups chopped plum tomato (16 oz.)

Directions:

Preheat oven to 300°.

To prepare ribs, heat a large Dutch oven coated with olive oil over medium-high heat.

Sprinkle ribs with salt and pepper. Add half of ribs to pan.

Cook 8 minutes or until browned, turning occasionally.

Remove from pan. Repeat procedure with remaining ribs; remove from pan.

Add onion to pan; sauté 8 minutes or until lightly browned.

Add garlic; sauté 1 minute. Return ribs to pan.

Add broth, wine, vinegar, sugar, and tomato; bring to a simmer.

Cover and bake at 300° for 4 hours or until tender.

Remove ribs from pot to a platter and skim fat from surface of broth mixture.

Season broth to taste with salt and pepper. Serve over ribs.

Ragù di Carne con Cioccolato

Haven't posted anything in awhile. The past few months have been a blur. But when I finally got my mojo back, I could think nothing but pappardelle (my current pasta fav) with a rich savory meat sauce. I was bored with the usual bolognese so I decided to create something with a twist....why not with chocolate?

Ingredients:

2 lbs Pappardelle pasta, cooked using package directions

3 T extra-virgin olive oil

1 1/2 pound ground pork

1 1/2 pound ground beef

salt & pepper to taste

2 small carrots, finely grated

2 small onions, finely chopped

6 cloves garlic, finely chopped

6 sprigs thyme, stems discarded and leaves finely chopped

2 bay leaf

2 T unsweetened cocoa powder

1/4 t ground cloves

1 c whole milk

1 c dry white wine

1/2 c tomato paste

3-4 c chicken stock

2 c grated pecorino romano cheese

Directions:

While the pasta is working, in a dutch oven or heavy pot, heat the olive oil over medium-high heat until smoking.

Add the pork and beef; season with salt and pepper. Cook, stirring, until browned.

Stir in the carrot, onion, garlic, thyme, bay leaf, cocoa and cloves; mix well.

Add the milk and simmer gently, stirring occasionally, until the milk is completely evaporated.

Add the wine and simmer until evaporated.

Stir in the tomato paste for 1 minute, then add the chicken stock a cup at a time. Lower the heat and simmer until slightly thickened.

Discard the bay leaf.

Stir in the cheese. Mix well

Adjust seasoning, serve over pasta

Can't Beat This Kalbi Chim

I had the pleasure to try the best homemade kalbi in town. Since the one I had was marinated based on taste alone, what I have below is the best approximate the chef came up with. If anything, I'm just grateful to have the recipe shared and to have been invited to such a delicious feast. Serve with your favorite kimchi and rice.



Ingredients:

10lbs Kalbi (serves 6 to 7 people)
7 cloves garlic minced
2 korean apple pears (put in blender with 1/2 cup water and liquify)
1.5 cups soy sauce
1/4 cup roasted sesame seeds
water
2 T ginger (put in blender with 1/2 cup water and make liquify)
2 T sesame oil
1/2 cup sugar
2 T mirin

Directions:
1) Take the Kalbi out of the packaging, wash, and then put in deep bowl filled with water so it is covering all of the meat. Every 30 minutes for 2 hours, change out the bloody water for fresh water.
2) Dry off the Kalbi and set aside in the fridge.
3) Mix all of the other ingredients in a large bowl
4) Take one piece of Kalbi at a time, dip in sauce and place in big plastig bag to marinate (you will need 2 bags for 10 lbs).
5) Once all of the Kalbi is in the plastic bags, pour the remainder of the marinade evenly amonst the bags.
6) Lay the bags flat in the fridge and marinate for 24hrs. About the halfway mark, flip the bag over so it marinates evenly.
7) Grill

Hint:
Before step 4, take one piece of kalbi, dip in marinade, and microwave it so you can do a taste test.

Beef Soup with Spicy Eggplant Sauce: Food for the Filipino Soul

A fairly popular dish found in almost any Filipino restaurant menu in America. In Filipino, this soup is called "Nilaga" which literally means boiled. Although the spicy eggplant sauce is typically not served as a sauce to this soup, I have grown accustomed to pairing it together. It was first introduced to me when a friend served this at a dinner party. Since then I've found it hard to eat one without the other.

Nilaga

Ingredients:

2 lbs. Boneless beef short ribs or brisket, cut in to 2" pieces

2 medium onions, sliced

1 T fish sauce

4 medium potatoes, cut in quarters

1 carrot, sliced (optional)

1 small cabbage, sliced (sometimes I use brussels sprouts)

3 heads baby bok choy, sliced (optional)

a handful of green beans

2 ears of corn, cut in half (optional)

salt & pepper to taste.

Directions:

Place beef in a soup pot and cover with water. Bring to a boil and remove scum that forms from boiling.

Add in onions. Season with fish sauce, salt & pepper

Bring to a boil then lower heat to simmer for about 2 hours or until meat is tender.

Add in all the veggies and cook for another 15-20 minutes or until potatoes and corn are done.

Serve with rice and spicy eggplant sauce. (see recipe below)

Spicy Eggplant Sauce

Ingredients:

1 big eggplant, broiled

1 clove garlic, minced

3 T spicy vinegar

salt & pepper to taste

Broil eggplant until soft. Cut off tips, peel off skin and mash with a fork.

Mix in the rest of the ingredients.

Adjust taste accordingly.

Estofado Espanol

A few years ago, I tried Estofado at a restaurant across the street from our rented beach villa in Ibiza. It was just a local hole in the wall restaurant but everything they served there was homecooking good. I wanted to see if I can make it just as good but what I made instead was nothing compared to the one I had in Ibiza. I'm a little disappointed it didn't turn out the same. I think like the adobo in Philippines, every region has it's own version. Nonethelesss, this recipe is just as good as any homecooked stew. Worthy enough to post.



Ingredients:
2 T extra virgin olive oil
1 lb beef brisket, cut into 2" cubes
2 cloves garlic, finely chopped
1 medium onion chopped
1 T Spanish paprika
1 1/2 t flour
1 C dry white wine
1 C beef stock
2/3 C water
1 t salt
1/4 t pepper
2 pinches saffron
3 medium tomatoes skinned and chopped
1 medium carrot, peeled and sliced
2 medium potatoes, peeled and cut into chunks
1/4 c petite peas

Directions:
In a pan, heat olive oil and brown meat on both sides. Transfer meat to a casuela or stewing pot.
Saute' garlic and onions in the remaining oil over low fire until onion is transparent for about 5-8 minutes.
Add paprika and flour, cook for another 5 minutes. Then add wine and bring to a boil.
Transfer this to the casuela with the meat. Add beef stock and water, bring to a boil. Lower hear and simmer for about an hour and a half.
Add the carrots, chopped tomatoes, salt, pepper & saffron. Cook for another 25 minutes.
Then add the potatoes, the peas a little more beef stock if necessary. Cook for another 20 -25 minutes until the potatoes are done.
Adjust seasoning according to taste.

Sliders

This is Nina's favorite burger. I got the original recipe from a random cookbook over 10 years ago. I have since modified it so many times to suit my taste. Here's my version.



Ingredients:
4 tbsp. Lea & Perrins Worcestershire Sauce
2 lb. Lean ground beef
½ cup finely chopped onion
1 ½ tsp. Salt
½ tsp. ground black pepper
1 large egg

Directions:
In large bowl, combine all ingredients.
Shape into patties.
Barbecue, or place on rack grill/broiler pan and grill/broil 3-4 minutes on each side or until done.
Serve on toasted and buttered slider buns.

Build your own sliders. Garnish with cheese, avocado, bacon, lettuce....etc...

Jap Chae (Stir Fried Glass Noodles with Vegetables)

This is a favorite Korean dish of mine. I've always been a big fan of noodles, be it sauteed or as a soup, it didn't really matter to me how it was prepared but this one is definitely on my top 3. The Korean vermicelli noodles can be found at the local Korean grocery store.



1/2 pound Korean sweet potato vermicelli noodles. Dang Myun
2 tablespoons sesame oil
¼ lb. thinly sliced mairnated beef

beef marinade :
1 tbsp soy sauce,
1 tbsp sugar,
1 tsp sesame oil,
1 tsp minced garlic,
1/4 tsp pepper

1 onion, julienned
1 carrot, julienned
1 red bell pepper, julienned
3 green onions, cut into 1-inch lengths
1/2 cup dried black mushrooms
2 cloves minced garlic
1 teaspoon sugar
Salt and freshly ground black pepper
1 tablespoon soy sauce
1 tablespoon toasted sesame seeds (optional)

In a bowl, soak the vermicelli in hot water for 15 minutes. Drain the noodles, drop into a pot of boiling water for 30 seconds, and then rinse in cold water. Cut the noodles with kitchen shears.
Heat a large pan. Add 2 tablespoons sesame oil. Saute beef until a done, Add the onion, carrot, red bell pepper, scallions, mushrooms, garlic, sugar, salt and pepper. Let cook for a few minutes, stirring, until the vegetables are cooked but still a little crisp. Transfer the vegetables to a bowl. To the pan add 1 more tablespoon sesame oil. Add the noodles, salt and pepper. Let cook for 1 to 2 minutes, stirring. Add to the vegetables with 1 tablespoon soy sauce and 1 tablespoon toasted sesame seeds and combine.
Transfer to a platter. Serve hot or at room temperature.

Hannah's Flemish Beef Stew

(Vlaamse Stovery or Les Carbonades Flamandes)

My good friend Hanna has once again introduced me to another scrumptious Belgian fare. Growing up, this is a dish often served in her family. It is usually accompanied with French fries or boiled potatoes and mayonnaise on the side. Just like any other recipe, there are many variations. Although the recipe calls for the use of a Dutch oven, Hanna used a crock pot to simmer the stew on low for about 8-10 hours instead . The result was a rich and hearty delicious stew. This is officially one of my favorite dishes.




Ingredients:
4 pounds boneless stew meat, such as chuck, cut into 2-inch cubes
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 to 3 tablespoons all-purpose flour
4 tablespoons (1/2 stick) unsalted butter
3 large onions (about 2 pounds), thinly sliced
2 bottles (12 ounces each) Belgian beer (Look for a rich, dark, and slightly bitter beer, such as Rodenbach or a dark Abbey beer.
2 or 3 sprigs fresh thyme or 1 teaspoon dried thyme
2 bay leaves
1 tablespoon Dijon mustard
1 slice of day old white bread (or country style bread)
1/2 tablespoons red currant jelly (or brown sugar)
1 tablespoon cider or red wine vinegar


Directions:
Season the beef cubes with the salt and pepper and dredge with the flour. Shake off any excess.
Melt 2 tablespoons of the butter in a large heavy skillet over high heat until hot but not smoking. Add the beef cubes and saute until nicely browned on all sides. Work in batches so as not to crowd the beef cubes, or they will steam instead of saute. Add 1 tablespoon of butter, if necessary. Transfer the beef cubes to a heavy Dutch oven.
Add the remaining 1 tablespoon butter to the skillet and melt over medium heat. Add the onions and cook stirring occasionally, until browned, about 15 minutes. If necessary, raise the heat toward the end of the cooking time. It is important to brown the meat and the onions evenly to give the stew its deep brown color. The trick is to stir the onions just enough to avoid burning the but not so often as to interrupt the browning process. Combine the onions with the meat in the Dutch oven.
Deglaze the skillet with the beer, scraping with a wooden spoon to loosen any brown bits, and bring to a boil. Pour the beer over the meat. Add the thyme and bay leaves. Meanwhile spread the dijon mustard on one side of the bread then place bread on top of stew. Simmer, covered, over low heat until the meat is very tender, 1-1/2 to 2 hours. Before serving, stir in the red currant jelly and vinegar; simmer for 5 minutes. Taste, adjust the seasoning and serve. Best with frites!

Serves 6 to 8

Erik's Meatballs "Best Balls in Town!"

Today, hard as this may be to believe, I tried my very first meatball sandwich and it was mighty delicious! Sooo good in fact that I had to ask for the recipe. My friend Erik B. made it and used his Mom's recipe (I did ask his permission if it was ok to share this here btw)...And you know what they say, nothing beats Mom's cooking... ;)




Ingredients:
1 1/2 lb. Ground beef
1 lb. Ground pork
3-4 eggs beaten
1 small onion, minced
Handful grated Romano cheese
1 garlic clove, minced
Handful bread crumbs

Water
Olive oil

Mix all ingredients except water and oil. Mixture will have a "meatloaf" consistency, so add some water to the mixture until it almost has a "spread" consistency (Add more breadcrumbs if it breaks apart). Form into 2-3" meatballs.

Heat oil in a skillet. Brown meatballs on both sides and cover to simmer on low for 20-30 minutes until completely brown.

Put in sauce and simmer about 10-15 mins.

Meatball sauce

3 T. Olive oil
1 medium onion, minced
1 can small tomato paste
1 garlic clove, minced
1/2 - 3/4 C. Red wine
1 pack fresh basil, chopped
2T sugar
Pinch of oregano or Italian seasoning
28 oz can tomato sauce
28 oz crushed tomatoes
28 oz tomato purée

Sauté onions in oil until transparent or almost brown. Add tomato paste, garlic and red wine. Simmer till wine evaporates and tomato paste caramelizes on the side of the pan. Add in half of the fresh basil, 2T sugar, Italian seasoning. Mix well and simmer for a few minutes more. Add tomato sauce, crushed tomatoes, and tomato purée. Simmer for 2 hours. Add water if necessary to thin down sauce. Add remaining basil at the last half hour.
*meatball sauce, could be prepared a day in advance*