Curried Meatballs

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 Turmeric will be trending this year. I will post tomorrow about all its health benefits and more ways to add it to your diet. But I couldn't wait to share these meatballs. I know, the recipe is more than a couple of ingredients but these are so delicious. And they freeze well so make up a big batch while the kitchen is in a mess.

Curried Meatballs

The amount of spice used will depend upon how fresh your spices are. Fresher spices have more flavour. Vary to suit your taste. Cayenne, chiles, jalapenos and curry powder add the heat. Turmeric does not. Chile de arbol are small red hot chilies. Crushed red chiles can be substituted. For an interesting variation add a can of coconut milk to this curry sauce. This will tone down the heat of the spices, as well.

Resist the temptation to used extra lean ground beef. The lack of fat can make the meatballs dry and hard. If that is all you can find a few tablespoons of butter can be added to the ground beef mixture to improve the texture of the cooked meatballs.

Meatballs

olive oil

6 green onions, cut into 1-inch pieces 2.5 cm

2 jalapenos, seeds removed if desired

6 garlic cloves

1-inch piece ginger, peeled, chopped 2.5 cm

1 tbsp. fresh lemon juice 15 mL

1 tbsp. garam masala 15 mL

1 tsp. ground coriander 5 mL

1/2 tsp. ground cumin 2 mL

1/2 tsp. cayenne pepper 2 mL

2 lbs. lean ground beef 1 kg

1 large egg, lightly beaten with a fork

3 tbsp. plain yogurt 45 mL

2 tsp. kosher salt 10 mL

Curry Sauce

1/4 c. cooking oil 60 mL

4 medium onions, chopped

2-3 garlic cloves, crushed

1 1/2-inch piece ginger, peeled, chopped 3.7 cm

3 dried chiles de arbol

4 tsp. curry powder 20 mL

4 tsp. ground cumin 20 mL

4 tsp. ground turmeric 20 mL

3 tbsp. ground coriander 45 mL

1 tsp. whole black peppercorns 5 mL

1 14.5 oz. can crushed tomatoes 450 mL

2 c. water 500 mL

1 bay leaf

1 tbsp. kosher salt 15 mL

1 tbsp. fresh lemon juice 15 mL

1/2 tsp. cayenne pepper 2 mL

cilantro

Meatballs

Preheat oven to 400 F (200 C). Lightly brush a rimmed baking sheet with oil. Puree green onions, jalapenos, garlic, ginger, lemon juice, garam masala, coriander, cumin and cayenne in a blender until smooth. Transfer mixture to a large bowl and add beef, egg, yogurt and salt. Mix with your hands until mixture is homogenous, about 1 minute. Avoid over mixing because it will make the meatballs tough. Roll beef mixture into golf ball size portions and place on baking sheet, spacing 1 inch (2.5 cm) apart. Makes about 24 meatballs. Drizzle meatballs with more oil and bake until browned on top and cooked through, 20–25 minutes.

Curry Sauce

Meanwhile, heat oil in a large Dutch oven or other heavy pot over medium heat. Add onions, garlic and ginger and cook, stirring often, until onions are translucent and starting to brown, 8–10 minutes. Stir in chiles, curry powder, cumin, turmeric, coriander and peppercorns. Cook, stirring often, until mixture is very fragrant and spices begin to stick to the pot, about 2 minutes. Add tomatoes, stirring and scraping bottom of pot, and bring to a boil. Add bay leaf, 1 tablespoon (15 mL) salt, and 2 cups (500 mL) water. Return to a boil. Reduce heat and simmer until aromatic, 25–30 minutes.

Let sauce cool slightly, then transfer to a blender. Blend until very smooth. Transfer curry sauce back to pot. Stir in lemon juice and cayenne. Taste sauce and season with more salt if needed.

Gently nestle cooked meatballs into sauce, bring to a simmer, and cook until meatballs are heated all the way through, 10–15 minutes. Serve topped with cilantro. Makes 8 servings.

Meatballs and sauce can be made 1 day ahead. Let cool. Transfer to an airtight container and refrigerate. Gently reheat meatballs in sauce, covered, thinning with water if sauce is too thick. Adapted from Bon Appetit.

Catalan Stew with the warm flavours of chocolate and cinnamon

A few years ago I spent Christmas in Paris. It was two weeks of bistros, fine dining and petits dejeuners. And Paris is where I saw the movie Julie and Julia! It was a rainy afternoon and cold so rather than walk and see more sights I chose the coziness of a movie theatre.

But I digress. I remember one meal in particular at a small quiet yet classy restaurant on Ile St. Louis which was within walking distance of my hotel. I ordered a simple beef stew however, it was anything but simple. The flavours were complex, well balanced, beef perfectly tender with hints of chocolate and orange. I didn't take notes but I thought it was perhaps a daube, a Provencal beef stew, yet I have not found a daub recipe with chocolate. This Catalan stew comes close to what I remember.

Catalan Stew

8 oz. pancetta or other unsmoked cured pork
1/3 c. quality cooking oil such as olive, camelina or organic canola
4 lb. stewing beef, cut into 1-inch cubes
1/3 c. red wine vinegar
2  medium sized yellow onions, finely chopped
3-4 garlic cloves, finely chopped
3 c. beef stock
1 c. dry red wine
2 tbsp. tomato paste
2 - 4 inch cinnamon sticks
4 sprigs fresh thyme or dried
3 strips orange peel
3 tbsp. dark chocolate, coarsely chopped
fresh Italian parsley, garnish

Turn oven to 350 F.

In an ovenproof pot add a tablespoon of the cooking oil and chopped pancetta. Saute until lightly browned. Remove to a bowl.

In three batches brown the beef in the same pan and adding more cooking oil as necessary. Remove to the same bowl as pancetta.

Deglaze pot with red wine vinegar. Add to beef mixture.

Add another tablespoon or two of cooking oil. On medium low heat saute onions and garlic until tender but not browned. Add meat back to pot. Add the rest of the ingredients except Italian parsley.

With the lid on the pot cook in the oven for about 2 hours or until beef is tender. Cool. Refrigerate overnight. Next day remove any congealed fat before warming to serve. Serve in heated bowls garnished with chopped Italian parsley. Or as I did, top a dollop of mashed potatoes with the stew and garnish with roasted baby carrots. Serves 8.

Now This is a Yorkshire Pudding

The prime cuts of beef are the prime rib roast, short loin and sirloin and make up only 25% of the carcass. Cooking with the prime cuts is often seen as a no brainer. But skill is required to make the most of them.

Standing Rib Roast

Dry a 3-rib roast, about 7 pounds (3.5 kg), thoroughly with a paper towel and place it on a plate in the refrigerator to further dry for 1 to 3 days.

Bring the meat to room temperature before roasting by allowing it to sit on the countertop for 30 minutes. Season generously all over with sea salt and coarsely ground black pepper.

Preheat the oven to 450 F (230 C). Place the meat in a roasting pan, bone side down and roast for 15 minutes then reduce the heat to 325 F (160 C) until done. Additional cooking time for rare is 1 to 1 1/2 hours.

Half an hour before the expected done time, insert a meat thermometer into a thick portion away from bone and fat. When the internal temperature reads within 5 degrees of desired doneness remove it from the oven, cover with foil and let sit up to 45 minutes. The temperature will rise during this rest period. Rare is an internal temperature of 120 F (50 C). Medium meat reaches 140-145 F (60-63 C), medium well is 150-155 F (65-68 C) and well done is about 160 F (71 C). Save all the juices from the pan and serve in a small gravy boat with the roast. Serves 4.

Yorkshire Pudding

Make one large Yorkshire Pudding and serve it with the roast on top. It will soak up all the juices.

1/2 tsp. salt 2 mL
1 c. flour 250 mL
2 eggs
1 c. milk 250 mL
1/4 c. oil 60 mL

Mix all ingredients, except the oil, together.

Refrigerate for at least 2 hours.

Preheat oven to 450 F (230 C).

Take an 8-inch round pan and pour the 4 tablespoons of oil into it.

Heat the pan for 2 minutes before pouring in the cold batter.

Cook for 20 to 30 minutes.

Do not open the oven door during cooking.

Serve immediately and enjoy the crispy outer edges and the custard-like inside. Serves 4.

Smashed Potatoes with Truffle Oil

Cook 4 medium sized whole potatoes in boiling water until just fork tender. Drain. Generously oil a baking sheet and place potatoes on the sheet with space around each for spreading.

With a potato masher gently crush each one and then crush again at a 90-degree angle to the first crush. Brush will oil. Sprinkle with kosher salt and drizzle with truffle oil.

Bake on the top shelf of a 450 F preheated oven until golden with crispy edges, 20 to 25 minutes. Serves 4.

Slow Cooker Cross Rib Roast and my first time making Yorkshire pudding

I rarely use my slow cooker but this organically raised beef cross rib roast neededr longer cooking with moist heat. By the way, I won this slow cooker from cookbook author, foodista and blogger Julie at Dinner with Julie in Calgary. That was shortly after moving into my house five years ago. Sorry Julie, I have hardly used it. However, I do love it to make stock.

Celery is finally taking its place on the dinner plate. Why not? It's tasty, nutritious and cheap!

This is my first attempt at Yorkshire pudding. The batter is easy enough to make but I believe the technique is in the preheating of the muffin pan. And possibly in having just the right consistency of the batter. I used rendered fat. My freezer container wasn't labelled so not sure if it was chicken or beef or ? Whatever it was it was flavourful.

Mine were fine but I would have liked to see them rise higher. Perhaps the oven should have been hotter. Or perhaps I used a bit too much flour. Still, I enjoyed them smothered in pan gravy with my beef roast.

Garlic Herbed Cross Rib Roast

Cross rib is a less tender cut and lean. It requires a long moist cooking method to tenderize it. After rubbing the meat with oil and herb mixture, sear it in a hot cast iron pan before cooking fully in the slow cooker.

3 cloves garlic, coarsely chopped
1 tablespoon each of dried rosemary, oregano, sage,  thyme and coarse sea salt
1 teaspoon coarsely ground black pepper
camelina oil
2 - 3 pound cross rib roast
1/2 cup red wine
1/2 cup beef stock

potatoes
celery
1 tablespoon flour

Preheat a cast iron skillet over medium heat.

Mix herbs, salt and pepper in a small bowl. Blot meat with paper towel and then rub with oil before pressing the herb mixture onto it.

Add a tablespoon of oil to the preheated pan and sear the meat on all sides.

Place meat in slow cooker. Add wine and water to the cast iron pan and scrape up all the tasty bits. Add this to the slow cooker and cover with lid. Cook on high for 4 hours.

Add the potatoes, cut into 2-inch cubes or use baby potatoes. Wash celery and peel the stringy side. Cut into 4-inch pieces. 30 minutes before the meat is done add potatoes and celery. Also add flour to a quarter cup of cold water and add at the same time.

Yorkshire Pudding

1 heaping cup of all purpose flour
1/4 teaspoon salt
1 cup milk
2 eggs
6 teaspoons of lard, butter, rendered fat or oil

Add all ingredients to blender and process until smooth. Leave at room temperature for an hour.

Preheat oven to 375 F. Place muffin pan in the oven to preheat it, as well. After about 10 minutes add a teaspoon to each of six muffin molds. Continue to preheat for another 5 to 10 minutes.

Pour batter into each muffin mold equally and bake in the oven for 25 to 30 minutes, or until golden.
Serve immediately.

Saucy Cajun Round Steak

A nicely cooked and satisfying home dinner in my home is more elusive than most would imagine. True, I am posting delicious looking food every few days. In reality many of these dishes are prepared for my newspaper column. 

After spending up to two hours photographing the food it is hardly appetizing. Leftovers are often frozen for work lunches. Many recipes are theoretically good to freeze but in actuality the quality is compromised. What I am saying is that I take a taste of the freshly made food but most times I am eating leftovers.

Then there the times that I am testing a recipe and, how do I say this politely, I don't like it. But someone else might like it. Most times I suggest changes that I feel will improve the dish. A quality, nutritious, delicious meal is long overdue.  

I don't mean to say that a meal isn't a meal without meat but it has been a long time since I have made a nice beef meal. And I don't mean to hint that because I am watching calories that I have not had a real meal. I am finding great satisfaction in simple, nicely cooked food eaten mindfully.

What I mean is that I have not had real food in the house for a couple of days and yesterday I resorted to a KFC supper.  Who hasn't done that?

This is an inner round cut steak which means it is a less tender cut. Less tender cuts are from the muscles that are used more. They require long, moist heat to tenderize and bread down the connective tissue that makes this meat tough.

The less tender cuts are usually more flavourful and always lower in fat. They are less expensive and they are equally as nutritious as the most tender, high priced steak. 

Any sweet green pepper can be used. The Anaheim green pepper is mildly hot and is often used in making chile relleno. If left in the field it will ripen to orange and red. I found this one for half price in the produce department the other day and making this dish even more cost friendly.

To be clear, I love this meal. The seasoning is balanced and not spicy. The sauce pairs very well with a plain basmati rice. Add a vegetable or two and you have a nutritionally balanced meal. 

Saucy Cajun Round Steak

1/4 c. all purpose flour

1/4 tsp. each salt and pepper

1 lb. inside round marinating steak

1 tbsp. canola oil

2 onions, sliced

2 tsp. Cajun seasoning 

1 tsp. dried thyme

1/4 c. tomato paste

1 1/2 c. beef stock

2 Anaheim green peppers

2 green onions, for garnish

2 tbsp. chopped fresh parsley, for garnish

In large plastic bag, shake together flour, salt and pepper. Cut steak into 8 pieces. One piece at a time, seal steak in bag; pound with meat mallet to 1/4-inch thickness, working flour mixture into meat. Reserve any remaining flour mixture.

In Dutch oven, heat oil over medium-high heat. Brown meat well, in batches if necessary. Remove to plate.

Add onions, garlic, celery, Cajun seasoning and thyme. Cook, stirring, until onions are softened, about 5 minutes. Sprinkle with any reserved flour mixture. Cook, stirring, for 1 minute. Whisk tomato paste into stock and pour into pan. Return steaks and any accumulated juices to pan.

Cover and simmer over low heat, turning steaks halfway through, 1 hour and 45 minutes. Add green pepper. Simmer, covered, until steaks are fork-tender and green pepper is tender-crisp, about 15 minutes. Sprinkle with green onions and parsley.

Roast Beef Stock

Beef stock = bone broth. Simple.

While bone broth is all the rage it only tells me that what is old is new again. Or as my design professor in university quoted, "There is nothing new under the sun". I have been making this for years, as many of us have.

I was pleased to find marrow bones in my package of organically raised beef soup bones. You pay a premium for good marrow in a big city restaurant. The aroma and flavour transported me to a more exotic place than my humble kitchen. My earthly desires were satisfied with a feast of marrow and fleur de sel on crackers.

Roast Beef Stock

3 lbs. beef soup bones
2 large carrots
2 stalks celery
1 onion
1 head of garlic peeled and sliced in half
6 black peppercorns
3 bay leaves
1 whole clove
dried herbs as you wish, such as rosemary, sage, thyme

Preheat oven to 450 F.

Place bones in a roasting pan. Bake for 25 - 30 minutes, until bones and meat are beginning to brown.

Prepare the carrots and celery by peeling and cutting into three inches pieces. Peel onion and cut in half. Peel one head of garlic and slice cloves in half. Add all the the roasting pan and continue to bake for another 25-30 minutes.

Transfer bones and vegetables to a large stock pot. Add a little water to the roasting pan and scrape the tasty burnt bits from the bottom of the roasting pan and add them to the stock pot.

Add spices and herbs to stock pot. Fill with cold water to cover the bones by two or three inches. Bring to a boil and simmer for 2 hours. Strain. Package into single use size containers and refrigerate or freeze.

Korean Style Braised Short Rib Stew

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In 3 days it will be Christmas Day and I know this isn't a very festive dish, at least in my small town. However, my camera is broken and I am looking back at pictures in my library. I prepared this recipe after my Chinatown tour in Victoria a few weeks back. It was fun to shop at the Chinese grocer with my newly acquired knowledge. 

Chef Heidi talked about regular soy sauce and dark soy but I was somehow distracted through that part of the lesson. Let me tell you now that dark is very strongly flavoured. Use it to add flavour and not by the cupful! This stew was still tasty and all the extra sauce was great as a marinade for more ribs and chicken wings.

Rather than buy regular short ribs I purchased the thinly sliced meat from Chinatown. It cooks in a minute but I also like it because it is much lower in fat. Taro is an ugly little root vegetable. It needs to be peeled. When you peel it you will find it is a tad slimy. Don't worry because with cooking that sliminess disappears. The flavour is mild and taro functions like potato. It thickens without changing flavour.

Korean-Style Braised-Short-Rib Stew

4 pounds short ribs 
1 small bunch scallions, trimmed and roughly chopped  
1 1/2 cups soy sauce 
1/4 cup fresh ginger, peeled and chopped 
1 small yellow onion, roughly chopped 
1/2 cup garlic cloves, peeled (approximately 2 heads) 
1/2 cup sugar 
1/2 cup mirin 
1/2 cup fresh orange juice 
1/2 cup apple juice 
1/2 pound shiitake mushrooms, stems reserved for another use, halved or quartered if large
1 cup jarred water chestnuts 
1 cup taro, peeled and cut into large dice (about a 3-inch segment) 
1 cup carrots, peeled and cut into large dice (about two carrots) 
1 cup butternut squash, peeled and cubed (about half a squash)

Put the short ribs into a bowl, and cover with water. Drain, and discard water. Repeat twice. Remove short ribs from the bowl, and score them across the top of the meat in diagonal slashes. Return the ribs to the bowl, and rinse again. Remove, and pat dry with paper towel. 

In a blender or food processor, combine scallions, soy sauce, ginger, onion, garlic, sugar, mirin, orange juice and apple juice, then pulse to purée. Add a little water if you need to thin out the sauce so it combines. 

Put the puréed sauce in a heavy-bottomed pot or Dutch oven with a cover, add 3 cups of water and stir to combine. Put the pot over high heat, and bring to a boil, then add the ribs to the pot and lower the heat to a simmer. Cover the pot.

Cook the ribs for a minimum of 2 hours over low heat, then add the vegetables, replace the cover and simmer for another 30 minutes or so, until the meat is tender and the vegetables are cooked through.

Adapted from a recipe by Roy Choi that appeared in the New York Times.

Tourtiere - A Traditional Canadian Christmas

I was inspired to make this tourtiere by More Than Burnt Toast.  At the time I didn't have any pie plates but hers is made in a log form and can be cooked on a baking sheet.  I am invited for Christmas dinner and would like to take something with a Canadian flavour to share.  My friends, Scott and Jayson, have a tradition of making tourtiere every Christmas season.  This is typically served Christmas eve, especially in Quebec.  My homemade green tomato relish will go perfectly with this.

Since I moved to Swift Current I have had many requests for this Christmas treat. Who would have thought?

This can be served warm or at room temperature.  It also freezes well but I'm not sure if you would cook it first or freeze to cook later.  If anyone has done this, perhaps you could make a note in the comments on this posting.  Merci beaucoup!

I have combined a lot of the ideas I have seen in recipes.  I like the added flavour of cinnamon and cloves.  I also liked the way it is cooked in Jean Chretien's recipe.  His recipe cooks the meat for 1 1/2 hours.  This makes a nice fine filling without lumps.  I used my sour cream pastry recipe because it is so easy and tasty, too.  I have used pork and beef, but it can also be made with wild game ground meat.

Tourtiere

1 lb ground pork
3/4 lb ground beef
1 large yellow onion, finely diced
1/2 t ground cinnamon
1/4 t ground cloves
1/4 t black pepper
1 t salt
1/2 t dried thyme
1/2 c beef or chicken broth
2 T breadcrumbs

Put the stock in a large pan or pot and bring to a boil.  Add the pork, beef, onions, and seasonings.  Cook with the lid on until the meat is completely broken down and cooked, about 1 1/2 hours.  Remove the lid and cook until all of the liquid has evaporated.  Add bread crumbs one tablespoon at a time to soak up any oil.  Cool completely before filling the pastry.

Roll the pastry into a rectangle.  Put a strip of filling done the middle and fold the pastry over on the long sides and then fold up the ends.  Trim the excess pastry otherwise it may not fully cook.  Milk can be used to help 'glue' the seams so it doesn't fall apart.  Place on a baking sheet, seam side down.  Cut a few steam vents in the top and decorate with more pastry, if you wish.  Brush with milk.  Bake at 425F for about 20 minutes or until golden in colour.

Sour Cream Pastry

1 1/4 c. cold unsalted butter, cut into 1/2 " cubes

3 1/4 c. all-purpose flour

1 tsp. salt

1 1/4 c. chilled sour cream L

4 to 6 tbsp. ice water

In a bowl with your fingertips, a pastry blender or food processor, blend together flour, butter, and salt until most of mixture resembles coarse meal with remainder in small lumps, roughly the size of peas. Add sour cream and blend just until incorporated. Drizzle 4 tablespoons  water over mixture and mix just until incorporated. Test mixture by gently squeezing a small handful. It should hold together without crumbling apart. If necessary, add enough remaining water, 1 tablespoon at a time. If you overwork or add too much water, pastry will be tough.

Turn mixture out onto a work surface and divide into 4 portions if making pies or one piece if making a log. With heel of hand smear each portion once in a forward motion to help distribute fat. Gather dough together and form it, rotating it on work surface, into a disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour, and up to 1 day.

This is my contribution to the Canadian Food Experience this month.

The Ultimate Asian Inspired Flank Steak

Quality ingredients and simplistic preparation create delicious results. Isn't that what you look for when you eat out at fine restaurants?

This dish begins with quality beef. The flank is a less tender cut. Usually this would mean a long and slow cooking time but if properly cut this steak is beautiful when cooked to medium rare.

The flavour of the less tender cuts is full and delicious. Flank stands up well to the bold flavours of black bean sauce and balsamic vinegar. Sweeten this with honey and add the aromatics of orange zest, fresh ginger and garlic. Add more flavour with searing the meat and then cooking slowly until to desired doneness.

Serve with jasmine rice and stirfried bok choy for a complete meal.

Asian Flank Steak

1 ( 1 1/2- to 2-pound) flank steak
1/4 cup low sodium soy sauce
1/4 cup balsamic vinegar
1/2 cup vegetable oil
3 tablespoons honey
1 large and fresh clove of garlic, minced
2 tablespoons minced  ginger, minced
3 green onions, thinly sliced
1 tablespoon black bean sauce
zest of one orange

Mix honey and vegetable oil over low heat until the honey is melted. Add the rest of the ingredients except the steak. Stir to mix. Use a large enough pan or a resealable plastic bag in a large bowl. Add the steak to the bag, flipping it to coat it in the marinade, and then seal the plastic bag.
Place the steak in the fridge and marinate it overnight, or for a minimum of 10 hours. To speed up the process, this can be marinated at room temperature for 2 - 3 hours.

When ready to cook, remove the steak from the marinade and preheat your cooking surface. A grill or stovetop grill pan are ideal. Sear the steak on each side until it's cooked to your desired degree of doneness. Let the steak rest for 5 minutes and then slice it against the grain and serve.

Strain the marinade and return the liquid to the pan. Reduce to half and use as a sauce with the steak.

Cuban Style Beef and Peppers

Welcome everyone to my dinner party! It is my turn to host the Cooking Light Virtual Supper Club and I have chosen a Cuban Dinner theme.

Cuban food has a rich history. It was the first and last Spanish colony in the Caribbean. In addition to Spanish influences there are flavours from Africa, Portugal and various indigenous cultures.

Cuban food at is heart is simple, country cooking. Meal times are family times and each celebration features traditional home cooked meals.

Many Cubans have sought refuge in the United States and Florida in particular. It was no surprise that the best Cuban food I have ever had was in Orlando. I visited Cuba several years ago and although the restaurants were charming and quaint, the supply of fresh food and ingredients was limited. We dined at the DuPont Mansion and Al Capone's seaside villa. There was no lack of fascinating dinner venues.

So I have invited everyone to make some Cuban food today. I am preparing the main course with Cuban Style Beef and Peppers. I decided to use brown basmati rice rather than white rice. Lots of black beans here! Please check these wonderful dishes from the team -

Sandi –Whistlestop Café Cooking  with Black Bean Soup

Jerry- Jerry's Thoughts, Musings and Rants   with Cuban Black Bean Dip

Val - More Than Burnt Toast  with Black Beans and Rice

Susan Linquist –The Spice Garden  with Arroz con Dolce

Cuban Style Beef and Peppers

 

    1/4 cup raisins

    1/4 cup hot water

    1 pound flank steak

    2 tablespoons olive oil

    3 cups thinly sliced onion

    1 cup yellow bell pepper strips

    1 finely chopped jalapeno pepper, seeds removed

    2 garlic cloves, minced

    1 tablespoons capers

    1 teaspoon chopped fresh or 1/4 teaspoon dried thyme

    1 teaspoon ground cumin

    3 plum tomatoes, each cut into 8 wedges

    4 cups hot cooked long-grain rice
    salt and pepper to taste

    Combine raisins and hot water in a small bowl.  Let stand 30 minutes.

    Trim fat from steak, and cut steak into thin strips.

    Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, and sauté 10 minutes or until tender. Add steak and garlic, and sauté 4 minutes or until beef is browned. Add raisin mixture, capers, thyme, jalapeno, cumin and tomatoes. Reduce heat; simmer 7 minutes or until steak is done, stirring occasionally. Serve over rice.

Nutritional Information

Amount per serving

    Calories: 562

    Calories from fat: 30%

    Fat: 18.5g

    Saturated fat: 5.6g

    Monounsaturated fat: 9.6g

    Polyunsaturated fat: 1.2g

    Protein: 29g

    Carbohydrate: 69.6g

    Fiber: 4.3g

    Cholesterol: 57mg

    Iron: 5.6mg

    Sodium: 466mg

    Calcium: 67mg

Cooking Light

JUNE 1999

Low and Slow Beef Brisket Makes Amazing Chili

I have been holding out on you with this recipe. A couple of weeks ago I became a registered barbecue judge. Yep, I can judge anywhere in the Pacific Northwest in both Canada and the USA. Yeah! I will try to get and see some good 'cue.

The same weekend I jumped right in and judged at the North Battleford 'Those Were The Days'. What I find interesting about judging is that any meat I don't eat, I can take home. We each bring our own personal cooler. My low and slow barbecue brisket became this amazing chili.

I don't know if this authentic Texas chili but it is loosely taken from a recipe by that name. I had a squash on hand. Bonus! I love the flavour of it in chili and would never have thought to use it. Usually I find beans of some sort in chili.

Low and Slow Beef Brisket Texas Chili

1 lb. fully cooked barbecue brisket, cubed
1 c. chopped onions
6 slices bacon, diced
1/2 butternut or kabocha squash, seeded, peeled and cubed
1 can whole tomatoes
1 fire roasted poblano chili, finely chopped
2 tbsp. finely chopped cilantro stems
1 dried ancho chili
1 tbsp. chili powder
1 tsp. dried oregano
1 tsp. cumin
2 large garlic cloves, peeled

Soak dried ancho chili in 1/2 cup boiling water for 30 minutes or more.

In a Dutch oven, cook bacon until tender but not browned. Add onions and cook until translucent. Add beef.

In a blender, puree the ancho chili, garlic cloves, chili powder, oregano and cumin. Pour over beef. Add can of tomatoes and remainder of ingredients to the beef mixture.

Bake in a 350F oven for 1 hour. Serve. Garnish with sour cream, diced avocado, fresh cilantro leaves and shredded Monterey Jack cheese. Serves 6 generously.

Casual Friday - Beef au Jus

I write a food column for a weekly farm newspaper. Often I wonder if my recipes are too fussy for the lifestyle but I just like good food made from scratch. It usually isn't any more work than tossing it together with a mix. There are only 8 ingredients and all of them can be kept on hand in your pantry.

This is so easy and so tasty! Just toss it all in a slow cooker and you are ready. Nice side dishes with this are coleslaw, baked beans or oven baked fries.

Beef au Jus

3 lb. beef chuck roast                                    

1 large onion, thickly sliced

1 tbsp. butter                                                

2 c. beef broth                                               

1 c. cooking sherry                                    

1 large garlic clove, minced

3 tbsp. Italian seasoning                        

1/2 c. soy sauce                                    

grated mozzarella, if desired

Saute onion in butter and add to slow cooker. Place roast on onions, add other ingredients. Cook on low setting 6 to 10 hours.

Shred meat with two forks until all large chunks are gone. Serve immediately or continue to simmer for 30 minutes to 1 hour.

Strain beef from liquid. Reserve the ‘au jus’ for dipping. Can be refrigerated overnight. Remove hardened fat from top before reheating. Serve on toasted crusty buns. Top with cheese and place under the broiler, if desired.

Cooking Class Monday - Pressure Cookers

Using a pressure cooker offers two benefits. You can use less expensive foods for healthy meals and you can cook them quickly.

I regularly cook dried chickpeas without presoaking in 15 minutes or a turkey stock in 30 minutes of active cooking time. The term active cooking time indicates the prescribed cooking time but you must allow the cooker to cool to room temperature before you can remove the lid. This may take 10 to 15 additional minutes.

A pressure cooker is a specialized heavy aluminum pot with a lid that locks into place and seals tightly. The lid has a rubber gasket to create the seal. The lid has a regulator that maintains the build up of pressure.  Pressure cookers come with either a jiggle top or with a gauge that rises with the pressure.

Under pressure a higher temperature and greater humidity are reached and the food cooks more quickly. Modern pressure cookers have safety features if too much pressure builds up in the pot.

Liquid is required. The pot has measurement lines to indicate half and two thirds full. The pot must not be filled more than two thirds full. Be sure to submerge any solids so you can accurately read the fill level.

Place food and liquid in pot; secure lid and place on high heat. Once pressure has been reached, reduce heat just to maintain pressure. You can judge that the pressure has been reached by the sound the pressure regulator makes. It will have a constant stream of steam. Start your cooking time now. Continue cooking for the prescribed time and then turn off heat. Allow pot to cool naturally until no steam is being released from pressure regulator. Now the lid can be opened safely.

Pressure cookers can be purchased in most home cookware departments. Price varies from $49 to $250. Usually they are made of an aluminum core with a stainless steel outer surface for easy cleaning and attractive appearance. Their aluminum base maintains a more even temperature so the food does not burn on the bottom.

All parts should be hand washed. The rubber gasket should be removed and washed to remove any greasy or sticky residues. Dry thoroughly before placing the lid on for storage.

Foods that take a long time to cook are ideal to prepare in a pressure cooker. This includes the less tender cuts of meats, dried beans and grains, stews and stocks. The active cooking time will vary but usually is between 10 and 45 minutes. Vegetables and other foods that cook in less than 15 minutes are not good candidates. They will turn out soft and mushy.

Turkey Stock

1 turkey carcass

1 onion

1 stalk celery

1 large carrot

1 or 2 bay leaves

Whole spices including black peppercorns, juniper berries, allspice to equal 1 teaspoon 5mL

Remove all fat and skin from the carcass and discard. Place bones in the pressure cooker. Roughly chop the onion, celery and carrot. Add to pressure cooker. Add whole spices. Fill with cold water to the 1/2 or 2/3 line. Place lid on pot and secure. Place pot on high heat. When the steam regulator allows a steady stream of steam to escape reduce heat just to maintain this level. Cook like this for 30 minutes. Turn off heat and allow the pot to cool naturally until no steam escapes from the regulator. Open.

Strain the solids through a colander over a large bowl. Discard solids. The liquid is the stock and can be used right away, be frozen or pressure canned for future use or pressure canned.

Oxtail Stew Cádiz Style     as shown above

Oxtail is commonly discarded. The gelatin in oxtail creates a silky mouth feel resembling fat but without the calories. The garlic mellows out with the long cooking time so please use the prescribed amount. (Adapted from Tapas the Little Dishes of Spain by Penelope Casas)

2 lbs small oxtail                                                            

1 head garlic, separated and peeled

1 bay leaf

1 whole clove

salt

freshly ground black pepper

1/2 cup dry white wine, optional                                    

1/4 cup canola or olive oil                                                

1 cup water                                                                       

1 cup chicken broth                                                            

Combine all ingredients in your pressure cooker pot. Cook as prescribed in the instructions above for 45 minutes. Turn off heat and let pot cool naturally.

Pour the stew into a strainer. After cooling, pull the meat off the bones and return the broth and meat to the cooking pot. Discard the bay leaf and clove. In a food processor or blender purée the garlic and onion. Beat in about 3/4 cup of the broth gradually, then stir this mixture into the pot. This recipe may be made ahead and reheated. Serves 6 to 8 as an appetizer.