da-bite

Beef Stew / Casserole de Boeuf

2010-09-12T23:33:00.006-04:00

Here is our first recipe...in French and English.

(text: ic ; food & image: dc)

Beef Stew
Ingredients:

1-1.5 kg of stewing beef in cubes

2 tablespoons of salt*

2 tablespoons of pepper*

2 teaspoons of paprika*

2 teaspoons of ground cumin*

2 teaspoons of curry powder*

4 tablespoons of flour

2-3 bay leaves**

1 tablespoon of oregano**

2 cups of broth/water

2 tablespoons of oil

2 cinnamon sticks

2-3 carrots

2-3 stalks of celery

1-2 onions or 3-4 shallots

2-3 cloves of garlic

2-3 tomatoes

1 can of tomato paste

any spices or herbs you want***

cilantro or parsley***

1. In a large skillet, add the oil.

2. Add the stewing beef. Turn the heat to medium-high. Sear the beef on all sides until it is browned.

3. Meanwhile, in a baking sheet, add the flour and spices*.

4. Remove the beef from heat and toss them into the baking tray. Roll them around so that every cube is covered with the flour coating.

5. Put the beef back in the pan. Put the skillet in the oven and broil it for 3-4 minutes.

6. In the meantime put the celery, carrots, onions, shallots, garlic, tomatoes, cinnamon and herbs** in a large casserole/pot.

7. Remove the beef from heat and place it into the casserole.
8. Pour broth/water into the pan and remove scraps from bottom. Pour mixture into casserole.
9. Remove tomato paste from can and put in casserole.

10. Mix the tomato paste and broth together.

11. Cook in oven for 3 hours at 325F.

12. Remove from heat and garnish with cilantro or parsley. Enjoy!

Casserole de boeuf
Ingrédients:
  1-1,5 kg de boeuf en cubes
  4 cuillères de table de farine
  2 cuillères de table d’huile
  2 tasses de soupe/eau

2 à 3 carottes

2 à 3 fanes de céléri

1 à 2 oignons ou 2 à 3 échalotes

2 à 4 clous d’ail

1 canne de pâte de tomate

2 à 4 tomates

2-3 feuilles de laurier**

2 pièces de cannelle**

1 cuillère de table de d’oregano**

2 cuillères de table de sel*

2 cuillères de table de poivre*

2 cuillères de café de paprika*

2 cuillères de café de cumin*

2 cuillères de café de poudre curry*

Herbes***

Coriandre***

1. Dans un poêle large, ajoutez l’huile. Mettez et cuisez le boeuf jusqu’afin le boeuf est cuit et brun.

2. A ce moment, dans un plaque à four, mettez les épices et la farine.

3. Enlevez le boeuf du chaud. Mettez-les dans le plaque à four.Roulez-les dans la farine jusqu’a tous les cubes sont couverts.

4. Grillez le boeuf dans la poêle au four à 450º pour 5 minutes.

5. Mettez les légumes, tomates, ail et herbes dans une casserole.

6. Mettez le boeuf et la pâte de tomate.

7. Verse la soupe/eau dans la poêle. Enlevez les petits pièces du poêle et mettez la mixture dans la casserole.

8. Mettez dans le four pour 3 heures à 325º

9. Enlevez du four, mettez le coriandre et mangez!

Pork Belly - Braised in Aged Dark Soy

2010-03-11T18:41:00.003-05:00

the boeuf bourguinon left me w/ much

aftertaste & inspiration

+ + +

thinking what could be her

oriental counterpart

+ + +

pork - definitely pork, common & favorite meat

must be rich & juicy > belly, the bacon 's home

what could possibly par w/ red wine?

couldn't really find the equivalent...

then

there is dark soy marinade

the basic ingredients

are the simmered mixture of

dark soy, soy, rock sugar, sugar cane

dried mandarin zest(skin),

ginger, garlic, green onion,

star anise, clove, cinnamon, white pepper

& perhaps some Shao Hsing wine

plus what not

+ + +

the marinade does carry balanced favours

match to complexity of wine?

hmmm... well

then

there is this absolutely unique aged marinade

which made up part leftover sauce from braising

re-braising

protein (usually w/ poultry &/or pork)

part fresh new ingredients

to add up the volume

+ + +

he, like starter dough.

just idly sits in back of the fridge (or freezer)

waiting to be called upon

to add life, dimension of otherwise

dull (often ex-frozen) meat

with my personal aged dark soy marinade

applying the similar approach as boeuf bourguinon

here is the dish

more pork bellies later

has been a succulent meal

& fun, creative exercise

boeuf bourguignon

2010-01-19T23:13:00.003-05:00

watched & loved "Julie & Julia"

all of us

got "Mastering the Art of French Cooking"

(IC paid most & owns them)

+ + +

most mentioned dish in the film?

boeuf bourguinon!

as such, here we are

an attempt

based mostly on Julia 's recipe

except missing/substituting a few ingredients

& go-with-the-flow quantity

+ + +

cut the braising rib into cubes

brown them w/ bacon

+ + +

season the beef w/ salt & pepper

& cover them with a layer of flour

a coating will form after a few minutes in 450F oven

while

sautéed garlic, onion, carrot...in the meat fat

+ + +

then toss them all in the casserole

+ + +

pour in red wine, beef broth

add bay leave & thyme (didn't have; so star anises)

some tomato paste

then

cover & braise in oven (325F) for at least 3 hours

+ + +

this is the when to prepare

sautéed mushroom & pearl onion (don't have)

& prepare your carbonhydrate

& vegetables, if wished

+ + +

the beef is ready as it would easily gives to a fork

add in mushroom & parsley

& close up

w/ some mashed potato (should have left it plain

as the stew is packed w/ flavours)

+ peas...

& arrived at

a very satisfying boeuf bourguinon

was the most tender beef stew we ever had

creation.2010.01.13.

Spaghetti Bolognese (chunky)

2010-01-18T15:21:00.001-05:00

enjoy & respect Heston Blumenthal 's

"Search for Perfection" work - only watched a handful of episodes

one night (2009.12.19, to be precise)

viewed a couple minutes clipping of a particular show (@YouTube)

on Spaghetti Bolognese

inspired to hack something together the next day...

+++

brown the chopped onion w/ star anise

which will help to bring out the "umami" in meat

+++

Heston 's ragout based on hand-minced pork & braised ox-tail

(will try next time as the ox-tail have great flavour & texture)

went my way (w/ what i got in the fridge)

with pork belly, pork loin & rib eye slices

browned them (maybe too brown... would love more juice)

+++

sautéed some mushroom (portabella & abolone mushroom here)

yes, in butter

+++

combine above components w/ cream

yes, in butter

+++

a whole different tomato sauce approach

get the flesh & roughly dice them

save the juice, pulp & vine

major flavour in the juice & liquid within seed pulp (sac)

prepare the sauce w the tomato flesh, juice, vine, garlic, herbs

salt & pepper, too

+++

then

spaghetti + ragout + sauce + Parmesan cheese

drizzle tomato / ragout sauce around

perhaps sprinkle some green herbs (if avail... would look smarter)

creation.2009.12.20.

Japanese Chicken & Vegetables Curry on Steamed Calrose + Brown Rice

2009-12-17T21:27:00.002-05:00

had chiropractor session + karate lesson for IC

= little time

japanses curry is a quick & tasty choice

boil potato & carrot chunks (may as well together)

season (for a while), brown, bake chicken thighs

chop & caramelised onion

wash & cook calrose : brown (3:1) rice

minced some garlic

chop a couple of green peppers

***

when the potatoes done & the surfaced got powdery

started the skillet w/ oil & garlic

add the potato carrot liquid

drop a few cubes of japanese curry

dump the root vegetable chunks + caramelised onion

add the chicken (yes w/ the juices)

cook until reached your desired thickness

tasted & twiddle the sauce...

(mine was too salty as i rubbed the thighs

w/ excessive coarse sea salt

salvage it w/ water, sugar & maple syrup)

put in the green pepper

scoop some rice & ladles of curry

a warm meal for a cold day

creation.2009.12.17

Beef Tenderloin Fried Rice & Teriyaki Shanghai Bok Choy Dinner

2009-12-16T23:19:00.003-05:00

awakening from a 18 month hibernation

is it because of "Julie & Julia"?

or just the time?

or a calling ...

no matter, here what i did...

da.din091216

ingredients?

more refined chawanmushi & miso soup.

creation.2009.12.16

Mango Pudding

2008-06-23T00:27:00.003-04:00

MANGO PUDDING
(mute)

creation.2008.05.04

Wonton et al

2008-06-22T23:21:00.006-04:00

Wonton Ho Fun (rice fettucini)

Stir fry the shrimp head and shell - lot of roe & favors
with shallot, garlic and perhaps also onion
add water and boil
season with salt, pepper, sugar, soy sauce to your taste
> your soup
(this would be a good base for a savory lobster bisque)

add the raw wonton to the soup
cooked when they float
+ fresh Ho Fun (smooth and moist)

sprinkle green onion and serve

(created: 2008.05.03)

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Deep Fried Wonton & Shrimp/Pork Cake

deep fry wonton = self-explanatory

have fun with your sauce(s)
plum sauce, hoisin sauce or ketchup
are good bases to work on

thicken the additional wonton filling with flour
+ eggs
shape them to about 1cm thick cakes
define forms in fridge for a while

shape them to about 1cm thick cakes
define forms in fridge for a while
pan-fry or bake
cut them into strip
add in crispy veggies (julian cut) for texture + balance

creation.2008.05.04

wonton in the making

2008-05-12T00:09:00.010-04:00

if you ask me to chose a genre of
carbohydrate & protein
to live the rest of my life w/
will go for
DUMPLING & NOODLE

then...

dumpling has pasta too
so it could be the sole choice of mine

if you recall the dumpling from the Korean supermarket
been planning on making some dumplings
decided to go with WONTON

as far as i am concerned, it is free-style
(then i just jam things together anyway)

in this iteration

the main ingredients are:-
pork (shoulder cut)
shrimp (with head, previously live - got from T&T - impressed)
Napa Cabbage (aka chinese cabbage, kimchi veggie-baechu, hakusai)
& wonton wrapping

can add

water chestnut, chopped chives

peel the shrimp (save those heads and shells - load of favors, esp w/ roe)

chop/mince the pork & shrimp
dice the cabbage
mix w/ soy sauce, sugar, pepper, paprika, sesame oil...

fill and wrap wonton
(didn't shoot the wrapping procedure, will do next time w/ a different version)

like paper art, imagine how it was folded to form these end-product
wrap more

and more

and even more - to put in the freezer

before that ... need to boil

and complete the blanching

of course, shall taste test one first

.2008.05.03.

a shashimi & teriyaki meal

2008-05-04T22:39:00.009-04:00

our choice of cuisines for special occasions?

japanese.

now at the comfort of our home.

avocado boston lettuce salad

rice vinegar + lime juice + honey = dressing
pepper &/or paprika (optional)

miso soup

miso paste + tofu + seaweed + chive

chawanmushi (steamed egg)

egg + milk + chicken stock + mirin

black mushroom + fish cake + tobiko (flying fish roe) + chive

then
steamed rice
with

sashimi (salmon & tuna belly)

thankful to find "Taro's Fish" within J-TOWN
now, can enjoy reliable fresh sashimi grade fish

continue to find maguro (even belly) stringy
uni has been great

teriyaki mix

beef + fish cake + enoki mushroom + onion + chive

.2008.05.02

anything goes fried rice

2008-05-04T21:49:00.005-04:00

need an early, substantive and yet simple dinner?

with leftover rice, meat (diced)

need a couple of eggs, diced onion, perhaps a clove of garlics

and other vegetables and chopped chives

brown the onion with garlic in oil

quickly stir fry the veggies and meat

leave them aside

+++

start a wok/pan with generous amount of oil

add the beaten eggs (seasoned w/ salt, sugar, white pepper)

spread the egg as wide as possible

while the eggs still in semi-fluid form

add the rice in : allow them to stick w/ the egg

fry until they become separated grains - reduce moisture
(that's why overnight rice preferred)

add in the meat, veggies, and soy sauce

stir more

add in chive

serve

.2008.05.01.

steak & potato & salad

2008-05-04T21:22:00.003-04:00

a half-decent meal
doesn't necessarily take a whole lot of time

tomato + cucumber + basil + basil
lemon juice + honey + soy sauce + olive oil + pepper

thin cut steak
now a believer of buying the whole ribeye from Costco (AAA grade)
and slice them thin - 1.5cm here & freeze
> quick to defrost
> quick to soak in favours
> quick to cook
as long as sealed well, it is almost as good as fresh
and always available
and more economical

potato & carrot
always boil extra (not fully cooked) and leave extra in fridge
ready for whatever the causes

.2008.04.30.

meat ball sphagetti bolognese

2008-05-01T23:32:00.006-04:00

frozen meat balls are handy and simple for pasta or sandwich

liked IKEA pork + beef one
then discovered Costco Kirkland beef one more moisted

then one day realized
the tenderness, heartiness and warmth from the home-made meatball

the little tricks lie with milk soaked breadcrumb
and
grinded the onion for additional juice and favor

then of course, you need beef, egg yolk, herbs and seasoning

.2008.04.29.

lemon chicken wing split

2008-04-29T23:56:00.006-04:00

marinated wing splits

prepare lemon zests+ juice

pan fry the wing until golden

remove zealed wings

drain excess oil / fat

add ample of sugar + lemon juice & zest

caramelize until syrupy

add in golden wings

cover all chicken surface with the syrup

plate

sprinkle spiced salt & chives

children (young and grown) love them.

.2008.04.28.

japanese curry chicken

2008-04-29T23:18:00.008-04:00

another QUICK & SIMPLE dish

but TASTY and goes well w/ CARBOHYDRATES

Japanese curry tends to be

SWEETER, MILD
(the one shown is honey + apple favor)

plus chocolate like packaging
children fall in love w/ it
& ask for second serving

.2008.04.28.

cucumber beef stir fry

2008-04-29T22:27:00.005-04:00

a QUICK & SIMPLE dish
calls for easily cook, common ingredients

marinate ribeye slices (handy material) w/
soy sauce(dark would look nicer) + pepper + sugar
+ a hint of worcestershire sauce +
corn starch + drops of sesame oil

[as the meat is thin, require little time
... then often have some extra in fridge]

finely chop a glove of garlic and half a shallot

and throw them into a heated pan w/ oil

with aroma, add beef then cucumber slices

stir a bit

plate + some oyster sauce or teriyaki sauce

ready to go w/ rice, noodle or into the bento

nothing fancy
(in other words, looking plain :)

just a daily dish

.2008.04.28.

steamed salty duck egg tofu

2008-04-29T21:54:00.008-04:00

simple quick savory protein source
for
ovo-vegetarians / no-meat day

sliced tofu + sugar + white pepper + water
with
a salty duck egg

[mostly white here
as the yolks were called for higher purposes
but recommend chunky yolk >>>
rich oil of color & favor plus texture]

steam in medium heat until wobbllily firm

add
chopped chives

get some green & a bowl of rice

just that would make

a HEALTHY meal

or a dish

.2008.04.28.

pizza margherita & pepperoni

2008-04-28T21:12:00.015-04:00

PIZZA DUO

MARGHERITA + PEPPERONI

per PIZZA
2 tsp yeast + 0.75 cup warm water + honey
1.75 cup flour + 1 tsp salt + olive oil
mix & knead

placed in oiled bowl
zealed to prevent moisture loss
60 minutes until volume doubled

prepare the ingredients

oiled pans, added cornmeal

punch down then roll out

magarita = fresh basil + tomato
add pineapple for taste & colour
grinded pepper

of course, mozzarella, the more, the merrier

+ 15/20 minutes in 425F oven

my pepperoni version with
onion + green pepper + pepperoni

+ tex mex cheese + grinded pepper
(add heat: chopped chilli or dried chilli flakes)

+ mozzarella

+ 15/20 minutes in 425F oven

served w/ greens

and a cold one

.2008.04.27

tempura & unagi kabayaki

2008-04-27T01:26:00.005-04:00

unagi kabayaki = grilled eel
shrimp tempura = deep fried shrimp

veggies tempura : sweet potato & zucchini
baby bak-choi

steamed calrose rice

.2008.04.26.

kai-lan dumpling roe noodle

2008-04-27T00:13:00.013-04:00

kai-lan = chinese broccoli

boiling water + salt + oil + ginger + a few minutes

+ minced garlic + chopped shallot +
soy sauce + oyster sauce + peanut butter + sesame oil
+ water + heat +

tossing + sprinkle of paprika

into the kai-lan bath water
goes the shrimp roe noodle
Sau Tao = a quality choice
once done > cold shower = chewiness

Korean gentleman who hand made shrimp + pork dumplings
taste tested @ Galleria Korean supermarket @ Thornhill
branded L.K.

just bath 'til float

unload all components
throw in hot broth
rained some chives
drip sriracha chilli sauce

.2008.04.25.

ataulfo mango

2008-04-25T22:20:00.007-04:00

ATAULFO

questionably the most delicious mango
Indonesian type originated from Hawaiian seedling

definitely IC's top favourite

simply GOLDEN

.2008.04.25.

pitaya (dragon fruit)

2008-04-25T20:07:00.008-04:00

started to BLOOM 3 days ago

amazed by its strength & beauty

...

somehow made the connection w/

DRAGON FRUIT
(pitaya)

to learn more: here

.2008.04.25.

korean bbq beef udon

2008-04-24T22:24:00.007-04:00

w/ raw rib-eye slices & kimchi

in miso soup

red meat >>> brown

raw onion for extra kick

.2008.04.24.

lettuce spring roll wrap

2008-04-24T22:11:00.007-04:00

vietnamese style + boston lettuce

.2008.04.24.

post tuna salad toastie

2008-04-24T14:01:00.003-04:00