Beef and Ale Stew from Sunset

I have never been a fan of beef stew, really stews in general.  In my experience they are lacking in flavor and since I'm not a big fan of beef to begin with, there didn't seem to be any reason to eat one.  But how can you go wrong with a recipe from my much lauded Sunset Cookbook?


You can't!
  
This recipe calls for a dumpling-style biscuit to be added at the end.  I didn't make the biscuits but included them in the recipe below in case you want to try.


And now for the stew.  What an amazing rich flavor, slow cooked that makes for a thick beautiful mixture with texture and depth.

Rich with ale and caramelized onions, this stew provides a thick, hearty base whatever carb you decide to serve.  Im my case that was cornbread but I encourage you to try the biscuits, if that is your cup of tea.

Beef and Ale Stew (Sunset Cookbook)

• 4 pounds beef chuck, trimmed of excess fat and cut into 1 1/2-in. pieces
• 6 tablespoons plus 2 cups all-purpose flour
• 3 3/4 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons vegetable oil
• 2 bottles (12 oz. each) ale
• 2 large onions, thinly sliced
• 8 ounces mushrooms, trimmed and quartered
• 3 large carrots, peeled, halved lengthwise, and cut into 1-in. lengths
• 1/2 cup thinly sliced green onions (green part only)
• 1/2 teaspoon baking soda
• 4 1/2 tablespoons cold butter, cut into small pieces
• About 3/4 cup buttermilk
• 1 egg

1. In a large bowl, toss beef with 3 tbsp. flour, 1 tsp. salt, and pepper. In a large pot over medium-high heat, heat 1 tbsp. vegetable oil. Add enough beef to pot to form a single layer (about 1/3 of beef), being careful not to overcrowd pot. Brown meat on all sides, about 7 minutes total per batch. Transfer to a large bowl and brown remaining beef in 2 batches. If meat or pan juices start to scorch, reduce heat.

2. Add 1 bottle ale to pot, scraping up brown bits with a wooden spoon. Pour ale over reserved beef and return empty pot to medium-high heat.

3. Add remaining tbsp. oil to pot. Add onions and 2 tsp. salt. Cook, stirring often, 2 minutes. Cover pot and reduce heat to low. Cook, stirring occasionally, until onions have a hint of gold color, about 20 minutes. Remove lid, raise heat to medium-high, stir in 3 tbsp. flour, and cook, stirring often, 3 minutes. Add mushrooms, reserved beef and ale, remaining bottle of ale, and carrots. Bring to a boil. Cover and lower heat to a gentle simmer. Cook, stirring occasionally, until beef is tender, about 3 hours.

4. About 40 minutes before serving, make dumplings: In a medium bowl, stir together remaining 2 cups flour, green onions, remaining 3/4 tsp. salt, and baking soda. Using a pastry blender or your fingers, work cold butter into flour mixture until it resembles cornmeal with some pea-size pieces. In another bowl, whisk together buttermilk and egg. Gently fold wet ingredients into dry, mixing until a very shaggy dough forms. If more liquid is needed, add additional buttermilk 1 tbsp. at a time. Gently form dough into 12 equal balls and drop into stew. Cover pot and cook 20 to 30 minutes, or until dumplings are fluffy and cooked through. Let sit 15 minutes before serving; stew will thicken as it cools.

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Love Rum Cake? Try this!

Chocolate cake and red wine - great!  Red wine IN your chocolate cake...even better!  This Chocolate-Red Wine Cake came from Food & Wine magazine (who else) but was pointed out to me by a dear friend.

I decided to make it for my family for our Christmas dinner.  Great idea in theory until you throw in 3 small children, a television on, a sister and a teenage nephew into the mix and suddenly the chef doesn't hear the timer buzzing away into the kitchen.  That is my way of saying it was a bit dry, but I think it was user error, not a flaw in the recipe.

I have been told by those who remained after Christmas that the cake became more moist as time went on.  I tend to believe them.  Either way this cake was a dark chocolate dream and had a nice bite from the wine without tasting "boozy."  I think you should try the recipe, but take it from me.  Bake it in a quiet house and listen carefully for the timer!

Chocolate-Red Wine Cake (Food and Wine Magazine)

• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder (not Dutch process)
• 1 1/4 teaspoons baking soda
• 1/2 teaspoon salt
• 2 sticks unsalted butter, softened
• 1 3/4 cups sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 1/4 cups dry red wine
• Confectioner's sugar, for dusting
• Whipped cream, for serving

• Preheat the oven to 350°. Butter and flour a 12-cup bundt pan. In a bowl, whisk the flour, cocoa powder, baking soda and salt.

• In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium-high speed until fluffy, 4 minutes. Add the eggs, one at a time, and beat until incorporated. Add the vanilla and beat for 2 minutes longer. Working in two batches, alternately fold in the dry ingredients and the wine, until just incorporated.

• Scrape the batter into the prepared pan, and bake for 45 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then turn it out onto a rack; let cool completely. Dust the cake with confectioner's sugar and serve with whipped 

The New Year in cooking

I feel as though cooking and my blog have been neglected in the last part of 2011.  Between my unexpected surgery in early October then Bo's dad passing away in India and the recovery of those events leading up to Thanksgiving then the crazy holiday season, I really haven't been in the mood to either cook or blog.  Oh, and I started working part time again (my own fun idea) in the midst of all this.  So add up all of these things and the creation of meals really has been far from my mind.

But things feel differently since we arrived home on January 2nd.  A sense of calm has taken over our home and with it the stirrings to cook healthy meals and write about them -along with a few goals. Nothing really earth shattering or different, but more a revitalizing of what I already try to do.

So with that intro here are my cooking goals for 2012:
1. Make fish/seafood at least 1x a week and preferably 2x.
2. Have a bean centered meal 1x a week.
3. Incorporate vegetables into weekend lunches.
4. Make 2 vegetables for every dinner.

And that is it.  Nothing too earth-shattering.

Oh - and we finally got a new camera so I can get back to taking pretty pictures again (once I learn to use it that is!)

Happy New Year!  What are your goals?

Holiday Cookies 2011

This year of holiday baking is complete.  Sweets have been made, packed and, if need be, sent in the mail.

Now comes the time to share the recipes.  Some, like fudge, are usually reserved for the holidays but others, like the shortbread, can be made other times of the year.

I made a few of these recipes last year and because they were so good, they became repeaters.  Others are new this year and if they are as well received by my friends as they were by Bo, they will be made again.

Enjoy the holidays, the goodies, and hopefully you will find a gem to make for your family!

Double Ginger Crackles
These were Bo's favorite because it had a certain level of spice which tempered the sweet.

Tuscan Rosemary and Pine Nut Bars (Short & Sweet: Sophisticated Desserts in No Time at All by Melanie Barnard) I loved these but because of the level of butter involved, they won't be frequent guests  in our home! 1/4 cup pine nuts 1/2 cup (1 stick) butter 1/2 cup powdered sugar 1 tablespoon chopped fresh rosemary 1/2 teaspoon salt 1 cup all-purpose flour Preheat oven to 325 degrees. Spread pine nuts on baking sheet and toast in oven, stirring once or twice to prevent burning, until they are a shade darker, about 5 minutes. Remove from baking sheet to prevent further browning and set aside. In medium saucepan over medium heat, melt butter. Remove pan from heat and stir in sugar, rosemary, salt and pine nuts. Combine until sugar is dissolved. Stir in flour to make a stiff dough. Spread the dough evenly into an ungreased 8-inch square baking pan. Bake about 20 minutes until the dough is golden around the edges and firm in the center. Cool pan on a rack for a few minutes, then cut dough into bars or squares. Let cool in the pan for at least 15 minutes before removing.  Makes 18 bars or 16 squares. Yum-Rum Balls (Recipe by Southern Living) These are a repeat from last year and I see them being made for several more! 1 (14-ounce) can sweetened condensed milk 3 cups semisweet chocolate morsels 3 tablespoons dark rum 1/2 cup chocolate cookie crumbs 1/2 cup powdered sugar Cook sweetened condensed milk and chocolate morsels in a heavy saucepan over  medium heat, stirring often, until chocolate morsels melt. Remove from heat, and stir in rum. Pour into a lightly greased 8-inch square pan. Cover  and chill 3 hours or until firm. Shape mixture into 1 1/4-inch balls; roll in chocolate cookie crumbs and then in powdered  sugar.   Place balls in miniature paper baking cups, if desired. Store in an airtight container  in the refrigerator up to 1 week. Cinnamon-Chocolate Fudge (Recipe courtesy Giada De Laurentiis) Also a repeater that will be used again! Butter, for greasing the pan 1 (14-ounce) can sweetened condensed milk 2 teaspoons ground cinnamon 1 teaspoon pure vanilla extract 1 pound (about 2 cups) bittersweet (60 percent cacao) chocolate chips  3 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature Kosher or flake salt, optional Butter the bottom and sides of an 8 by 8-inch baking pan. Line the pan with a sheet of  parchment paper, about 14-inches long and 7-inches wide, allowing the excess to  overhang the sides. Set aside  In a medium glass or stainless steel bowl, combine the condensed milk, cinnamon, and  vanilla.  Stir in the chocolate chips and butter. Put the bowl on a saucepan of barely  simmering water and mix until the chocolate chips have melted and the mixture is smooth,  about 6 to 8 minutes (mixture will be thick). Using a spatula, scrape the mixture into the  prepared pan and smooth the top. Sprinkle with salt, if desired.   Refrigerate for at least 2  hours until firm.  Run a warm knife around the edge of the pan to loosen the fudge. Remove the fudge to  a cutting board.  Peel off the parchment paper and cut the fudge into 1-inch pieces. Store  refrigerated in an airtight container or freeze.  Cook's Note: The fudge can also be made using 1 pound (about 2 1/2 cups) of semisweet  chocolate chips.

Thai Green Curry with Shrimp Dumplings

Please excuse the picture quality, we are in-between "good" cameras...

I AM going to learn to cook Thai and it WILL taste good!  This is my new goal - I suppose it can be called a New Year's goal, but I am beginning it early.  I have several great places to do my research including amazing cookbooks and the blog of a foodie friend.  So this should be fun!

My first undertaking was a green curry (a favorite of mine) with shrimp dumplings (sounds fun, huh?).  I got the recipes from a couple of different blogs and both agreed with one key point:  Start out using green curry paste from a can.  Learn how it should taste, then attempt your own.  Or don't.  Apparently many Thai home cooks use canned past for their curry.  So this is what I did:

I found the curry recipe from She Simmers and she got it from Kasma Loha-unchit, a Thai cooking teacher.  I did a tiny bit of adapting of my own, but only when I couldn't find a particular vegetable.  Basically I used the wisdom and knowledge of these two women to make one of the most incredible things that has come out of my kitchen in awhile.  I served the curry over a short grained brown rice and we lapped it up!  


As I work to develop a Thai cooking style of my own, I will use this green curry base again and again.  Maybe someday I will be ready to make my own paste?


Thai Green Curry with Shrimp Dumplings (from She Simmers)
note - please read her blog for more specific instructions on making the green curry from this basic recipe.

A Recipe of Kasma Loha-unchit
Recipe Copyright © 1995 Kasma Loha-unchit

• 2 cups or 1 14-oz. can coconut milk
• 2-3 Tbs. green curry paste
• Shrimp dumplings *
• 1/2 lb. small, round Thai eggplants (ma-keua bprawh), cut in halves or quarters, or substitute with 2 long Asian eggplants, cut in bite-size chunks
• 1/2 cup small peas
• 2 kaffir lime leaves (bai ma-gkrood)
• Fish sauce (nahm bplah) to taste
• 2 tsp. palm sugar, or to taste
• 1/2 to 1 cup fresh Thai sweet basil leaves and flowers (bai horapa)
• Slivered chillies, to desired hotness

Do not shake the can of coconut milk before opening, so that the cream remains on top. Spoon about 2/3 cup of this thick cream into a medium-size saucepan and heat over medium to high heat. Reduce until smooth and bubbly and until oil begins to separate from the cream. Add the curry paste and fry in the cream for a few minutes to release the aromas. Then pour in the remaining milk.

Bring to a boil and add the Thai eggplants. Simmer a few minutes more, then stir in the peas and kaffir lime leaves. Season to taste with fish sauce (may not be needed if the curry paste is already salted). Add palm sugar to balance and enhance the spice and herb flavors to your liking. Continue to simmer until eggplants and peas are tender. Stir in the shrimp balls basil and chillies (as desired for added hotness) and cook another minute. Serve hot over plain steamed rice.

*Shrimp Dumplings

1 lb shrimp

2 t fish sauce

1 T corn starch

Stir together all ingredients in a food processor until it is rubbery.  Roll the mixture into bite-sized balls, cover and refrigerate until ready to use.