Hmmm hmmm hmmm YUM!!!
I have discovered a very simple truth about most veggies. They are absolutely DELICIOUS when, rather than steaming or boiling, they are very simply roasted with a little olive oil and maybe a bit of salt. Sometimes I throw in some semi-crushed bits of roasted almonds just at the end, but not always, depends on the veggie and my mood. Veggies such as broccoli, asparagus, carrots, onions, even greens, can be roasted on a grill or in the broiler of an over or, as I have done lately, roasted on top of the stove in a large-ish cast iron pan.
Lately it has been asparagus. If you have never tried asparagus this way, you are about to fall in love. Just rinse the asparagus, and break it off in chunks. Just snap off the chunks, very simple. First chunk about 2 or 3 inches to include the top. When you get to the woody not so edible part at the bottom, the stalk will be bendy but not want to break. Save that for stew or put it in your compost heap.
Now heat the pan and pour in a couple teaspoons of olive oil--not too much. OR, you can throw the chunks in a bowl and add a bit of olive oil and any other herbs you might like (but I find this DELICIOUS without ANY flavorings other than a bit of salt) and toss the asparagus.
I use good organic extra virgin olive oil, but just use any olive oil, as long as you like the taste.
Now throw the asparagus in the pan, medium to medium-low heat, and keep an eye on it while you make yourself a nice filet of fish or chicken. Here's a VERY simple, VERY delicious filet recipe. Buy some Ian's Panko breadcrumbs, Italian style (I find them in the organic aisle). Coat the thawed skinless chicken breast (thin sliced works best) or fish filet with a bit of milk in a shallow dish and then bread it in another shallow dish. As long as you use no more than 1/4 cup of breadcrumbs, this will not be a high-calorie dish. Only 70 calories for 1/4 cup of breadcrumbs. I usually use about half that for a 3 or 4 ounce thin-slice chicken breast or piece of fish.
Fry at medium heat in some nice olive oil (I add a small dab of butter for flavor). Turn after about 5 minutes, when the breading is nicely browned (but NOT burned!!!). Fry another few minutes. At the end, I sprinkle on maybe HALF a teaspoon of low-sodium soy sauce and half a teaspoon fresh squeezed lime or lemon. OUT OF THIS WORLD DELICIOUS!!! And so simple, and pretty healthy. Ian's Panko breadcrumbs do not have MSG or other weird chemicals. And the Italian variety is fantastic!
OK, so while you are watching your chicken or fish, you turn the asparagus a couple times, until this too is nicely browned on at least two sides. At the very end I sometimes sprinkle in a tablespoon or so of chopped or crushed roasted almonds (just crush them with a rolling pin, very simple). And for asparagus I add a sprinkle of salt. Sometimes a little soy sauce instead. Sometimes a little lemon. Heavenly!!! Make sure to eat this toasty warm!!! Sometimes I eat them right out of the pan. SO SO tasty that these veggies don't even make it to my plate.
If my Mother had ONLY offered us roasted veggies when we were kids, instead of the instant frozen kind, boiled to total tastelessness, I am SURE SURE SURE I would have fallen in love with veggies a lot sooner.
Try it!!! So simple, and once you taste a fresh veggie roasted in nice olive oil, you will never want a boiled (or even steamed) piece of asparagus again in your life!!! I bet your kids will love this too!! Bon apetit!
Wednesday, April 28, 2010
Sunday, January 24, 2010
Easiest Way to Roast a DELICIOUS Chicken
OK, I'll admit it, I have never been the greatest cook in the world.
But for the sake of my own health, and due to a lack of decent resto food in Boston (Montreal food is AMAZING, even the cheap stuff, but that's another story), I have been trying recipes I never dared try before.
And here is a VERY VERY EASY one, that will provide multiple meals. (well, for a family of four, maybe only one or two...) Takes about 10 minutes to prep. That's IT!!!
How to Bake a Chicken.
Buy a decent chicken, fresh, maybe organic, or something like "all natural" etc. 5 pounds or so.
Preheat oven to about 400 degrees (just turn it on, it will be plenty hot in a few minutes). Prepare a pan for the chicken by buttering the bottom just a tad. I have used a square pan and a rectangular pan. Oval is fine too. Just not too huge, a bit bigger than the chicken.
Protect your counter surface with a piece of foil or plastic, or just clean it very well after this prep (to avoid chicken factory bacteria).
Take chicken out of the plastic wrapper. Remove the innards. These should be in a plastic or paper bag. Just reach inside the cavity and remove them. You can chop these up and cook them for your cat or yourself, or use them in some other dish, freeze them or throw them away. It's up to you.
Rinse the chicken, inside and out. Some folks say don't bother, but I do.
Pat down with a paper towel. Take a chunk of butter, about one tablespoon. Mush it up in your hands if a bit cool. Smear it all over the chicken skin. This will help ensure a nice crispy delicious skin.
Take some pieces of garlic, and/or herbs, and push this under the skin of the breast, on the top of the chicken. Just poke it in between the skin and meat with your finger. You could also use onions, or pieces of lemon or orange, but I use garlic.
You should now be at about the 7 minute mark in preparation, but don't worry if you are at the 12 minute mark. You are almost done!
Take some thyme, or poultry seasoning, and some pepper, and season the outside of the chicken. Just sprinkle or smear this on top of the buttered bird. Do NOT salt the bird, not necessary--this can be done at the table.
Now cut up one lemon and half an orange. I usually peel these, more or less, unless they are organic. Smear some seasoning on the lemon and orange pieces, and stuff inside the cavity of the bird. Now tie the legs together with a piece of string or thread. This is probably not even necessary. I just do it because, I don't know, seems like a good idea, keep the meat moister?
Now loosely cover the top of the bird with aluminum foil and put it in the pan you have ready, and pop it in the oven.
Leave it for about 90 minutes, go read a book or work on your novel or practice your guitar or hang out with the kids. In about 90 minutes, come back and carefully spoon some of the juices in the bottom of the pan onto the top of the bird. Again, crispier skin. Put the bird back in the oven, loosely covered with foil, for about 45 minutes. At this point, you could throw in a couple of peeled potatoes on the side of the bird, or a couple of unpeeled potatoes, on the oven rack, pierced with a fork on top.
After 45 minutes, remove the foil and leave the bird in the oven about 15 more minutes to crisp up the skin. You could throw in some small pieces of sliced carrot at this point, around the bird, if you like.
Take it out after 15-20 minutes, turn the oven off, and let it sit for about 15 minutes before serving. This way the juices get back into the meat rather than pouring out when you slice the chicken.
Your chicken will be REALLY juicy, have a lighter taste due to the lemon/orange flavor, and you will have a WONDERFUL "gravy" in the bottom of the pan, with a nice light citron-y flavor.
I usually save the bones (throw away the orange/lemon "stuffing") and make a fantastic chicken broth, with an onion, a carrot, garlic and herbs (drain after cooking for about 90 minutes or so). I also remove all the left-over meat (after the first meal) and freeze it to use in other dishes over the next week or so.
Now, wasn't that just amazingly EASY? And it tastes a million times better than plain old chicken breast, or slice deli meat.
But for the sake of my own health, and due to a lack of decent resto food in Boston (Montreal food is AMAZING, even the cheap stuff, but that's another story), I have been trying recipes I never dared try before.
And here is a VERY VERY EASY one, that will provide multiple meals. (well, for a family of four, maybe only one or two...) Takes about 10 minutes to prep. That's IT!!!
How to Bake a Chicken.
Buy a decent chicken, fresh, maybe organic, or something like "all natural" etc. 5 pounds or so.
Preheat oven to about 400 degrees (just turn it on, it will be plenty hot in a few minutes). Prepare a pan for the chicken by buttering the bottom just a tad. I have used a square pan and a rectangular pan. Oval is fine too. Just not too huge, a bit bigger than the chicken.
Protect your counter surface with a piece of foil or plastic, or just clean it very well after this prep (to avoid chicken factory bacteria).
Take chicken out of the plastic wrapper. Remove the innards. These should be in a plastic or paper bag. Just reach inside the cavity and remove them. You can chop these up and cook them for your cat or yourself, or use them in some other dish, freeze them or throw them away. It's up to you.
Rinse the chicken, inside and out. Some folks say don't bother, but I do.
Pat down with a paper towel. Take a chunk of butter, about one tablespoon. Mush it up in your hands if a bit cool. Smear it all over the chicken skin. This will help ensure a nice crispy delicious skin.
Take some pieces of garlic, and/or herbs, and push this under the skin of the breast, on the top of the chicken. Just poke it in between the skin and meat with your finger. You could also use onions, or pieces of lemon or orange, but I use garlic.
You should now be at about the 7 minute mark in preparation, but don't worry if you are at the 12 minute mark. You are almost done!
Take some thyme, or poultry seasoning, and some pepper, and season the outside of the chicken. Just sprinkle or smear this on top of the buttered bird. Do NOT salt the bird, not necessary--this can be done at the table.
Now cut up one lemon and half an orange. I usually peel these, more or less, unless they are organic. Smear some seasoning on the lemon and orange pieces, and stuff inside the cavity of the bird. Now tie the legs together with a piece of string or thread. This is probably not even necessary. I just do it because, I don't know, seems like a good idea, keep the meat moister?
Now loosely cover the top of the bird with aluminum foil and put it in the pan you have ready, and pop it in the oven.
Leave it for about 90 minutes, go read a book or work on your novel or practice your guitar or hang out with the kids. In about 90 minutes, come back and carefully spoon some of the juices in the bottom of the pan onto the top of the bird. Again, crispier skin. Put the bird back in the oven, loosely covered with foil, for about 45 minutes. At this point, you could throw in a couple of peeled potatoes on the side of the bird, or a couple of unpeeled potatoes, on the oven rack, pierced with a fork on top.
After 45 minutes, remove the foil and leave the bird in the oven about 15 more minutes to crisp up the skin. You could throw in some small pieces of sliced carrot at this point, around the bird, if you like.
Take it out after 15-20 minutes, turn the oven off, and let it sit for about 15 minutes before serving. This way the juices get back into the meat rather than pouring out when you slice the chicken.
Your chicken will be REALLY juicy, have a lighter taste due to the lemon/orange flavor, and you will have a WONDERFUL "gravy" in the bottom of the pan, with a nice light citron-y flavor.
I usually save the bones (throw away the orange/lemon "stuffing") and make a fantastic chicken broth, with an onion, a carrot, garlic and herbs (drain after cooking for about 90 minutes or so). I also remove all the left-over meat (after the first meal) and freeze it to use in other dishes over the next week or so.
Now, wasn't that just amazingly EASY? And it tastes a million times better than plain old chicken breast, or slice deli meat.
Monday, January 4, 2010
Very Simple DELICIOUS Potato-Chicken-Veggie Casserole
OMG I made the BEST casserole a couple days ago, for the first time in a loonnngg time. And it was absolutely delicious and very simple. Just thinking of it, I wish I had leftovers.
You need (per person): one baked potato, sliced and just slightly underdone; half small zucchini, sliced; some broccoli, chopped up; any other veggies you would like to add--sauteed mushrooms, chopped greens, string beans, used your imagination and palate; one smallish onion, finely chopped; 4 oz turkey or chicken, coarsely chopped (can be deli chicken or leftover from baked/grilled chicken or turkey); one tablespoon butter; a few cloves of garlic, pressed; thyme; black pepper; about 1 or 2 oz cheese, grated--can be sharp cheddar, robusto (a WONDERFUL cheese, and you only need a little for flavor), emmenthal, whatever you like, mix and match; and Ian's Panko bread crumbs (couple tablespoons). Also you will need about 1 cup of hot milk, or half milk, half water, and a tablespoon or so of flour--can be rice or wheat.
You can chop all your ingredients first, so everything is ready to be put together quickly. And pre-heat the oven to about 350 degrees. Butter a small square or loaf pan (I used a glass 8 inch square pan).
Make a white sauce by sauteing the onion in a tablespoon of butter until it is slightly browned. Add the garlic, thyme and black pepper. Sprinkle the flour on this onion mixture, brown slightly, and add the hot milk a bit at a time, stirring until milk/onion/butter mixture thickens, not too thick, but creamy is best.
OK, that's IT!!!!
Now, just lay a layer of sliced potato (I cut the potato in half lengthwise and then sliced it thinly), throw on some zucchini and chicken or turkey, then spoon on a bit of the white sauce, then some cheese. Repeat this, with other veggies in place of zucchini, a couple more times.
Last layer will be a bit of cheese, and the couple tablespoons of Ian's Panko breadcrumbs sprinkled on top.
Cover pan with foil and bake for about 20-25 minutes, or until you see everything bubbling. At this point, remove the foil and let the breadcrumbs brown under the broiler for JUST A FEW MINUTES!!! Don't burn them!!!
Remove from oven and let sit a few minutes. You can serve this with a salad, or absolutely nothing. It is nourishing and SO SO DELICIOUS!!!! Hmm hmm hmm!
You need (per person): one baked potato, sliced and just slightly underdone; half small zucchini, sliced; some broccoli, chopped up; any other veggies you would like to add--sauteed mushrooms, chopped greens, string beans, used your imagination and palate; one smallish onion, finely chopped; 4 oz turkey or chicken, coarsely chopped (can be deli chicken or leftover from baked/grilled chicken or turkey); one tablespoon butter; a few cloves of garlic, pressed; thyme; black pepper; about 1 or 2 oz cheese, grated--can be sharp cheddar, robusto (a WONDERFUL cheese, and you only need a little for flavor), emmenthal, whatever you like, mix and match; and Ian's Panko bread crumbs (couple tablespoons). Also you will need about 1 cup of hot milk, or half milk, half water, and a tablespoon or so of flour--can be rice or wheat.
You can chop all your ingredients first, so everything is ready to be put together quickly. And pre-heat the oven to about 350 degrees. Butter a small square or loaf pan (I used a glass 8 inch square pan).
Make a white sauce by sauteing the onion in a tablespoon of butter until it is slightly browned. Add the garlic, thyme and black pepper. Sprinkle the flour on this onion mixture, brown slightly, and add the hot milk a bit at a time, stirring until milk/onion/butter mixture thickens, not too thick, but creamy is best.
OK, that's IT!!!!
Now, just lay a layer of sliced potato (I cut the potato in half lengthwise and then sliced it thinly), throw on some zucchini and chicken or turkey, then spoon on a bit of the white sauce, then some cheese. Repeat this, with other veggies in place of zucchini, a couple more times.
Last layer will be a bit of cheese, and the couple tablespoons of Ian's Panko breadcrumbs sprinkled on top.
Cover pan with foil and bake for about 20-25 minutes, or until you see everything bubbling. At this point, remove the foil and let the breadcrumbs brown under the broiler for JUST A FEW MINUTES!!! Don't burn them!!!
Remove from oven and let sit a few minutes. You can serve this with a salad, or absolutely nothing. It is nourishing and SO SO DELICIOUS!!!! Hmm hmm hmm!
Monday, November 30, 2009
Best, Easiest Biscuits EVER!!! And Gluten-Free!
OMG I just made the best biscuits I have ever eaten. And I did it pretty much by accident.
I took a couple tablespoons of butter (salted, not unsalted), softened a bit in the microwave. Then I added about 1/2 cup Pantry Gluten-Free French Bread and Pizza Mix (which is mostly white rice flour, so that should work fine too) and about 1/2 teaspoon baking powder.
I crumbled this with my fingers and then added a bit of half and half. (2 tablespoons or so) I remembered not to work the dough too much, so I did the two mixing parts quickly.
I mixed this up quickly, and formed two small biscuits (next time I will made a bigger batch, I can tell you!). I baked them about 12 minutes in 350 degree oven, then another 8 after I flipped them over.
I absolutely did not anticipate how DELICIOUS these would be. So when I took a bite, I was shocked. So easy and so amazingly GOOD!!! WOW!
I took a couple tablespoons of butter (salted, not unsalted), softened a bit in the microwave. Then I added about 1/2 cup Pantry Gluten-Free French Bread and Pizza Mix (which is mostly white rice flour, so that should work fine too) and about 1/2 teaspoon baking powder.
I crumbled this with my fingers and then added a bit of half and half. (2 tablespoons or so) I remembered not to work the dough too much, so I did the two mixing parts quickly.
I mixed this up quickly, and formed two small biscuits (next time I will made a bigger batch, I can tell you!). I baked them about 12 minutes in 350 degree oven, then another 8 after I flipped them over.
I absolutely did not anticipate how DELICIOUS these would be. So when I took a bite, I was shocked. So easy and so amazingly GOOD!!! WOW!
Saturday, November 28, 2009
Homemade DELICIOUS and EASY Mincemeat
Ingredients: 2 lunchbox-size boxes of raisins, one apple, a bit of lemon and orange peel, the pulp of 1/3 to 1/2 an orange, 1 tsp balsamic vinegar, 1/4 tsp each cloves, ginger, cinnamon and allspice, 1 tsp cornstarch, tablespoon of brandy or whiskey.
You can double or triple this recipe. The amount I made would be good for two people.
Adding some walnuts, pecans or toasted almonds at the same time as the brandy (about one-quarter cup finely chopped) would probably be a great addition, and something I will do next time.
Some people also use pears, apricots, Grand Marnier in place of brandy, vegetable suet for a fatty texture, butter, candied fruit. I MIGHT try a bit of candied ginger next time, but this was very sweet as is, so I would go easy on the candied fruit. And it was really delicious without any fat, so I don't think that's necessary at all. Grand Marnier would give a lot of orange flavor, so if I added that I would omit the orange peel and pulp. Some people add sugar, but NOT NECESSARY!!! Very sweet and delicious as is!!!
===================================================
OK, so I decided to try making my own mincemeat this year, and guess what? It tasted almost EXACTLY like the store-bought mincemeat. Only no preservatives, no suet (so a LOT less fat and maybe a quarter the calories), no sugar, no flavor enhancers. And SO EASY!!!
I took two small boxes of raisins (the kind for lunch boxes) and poured a half cup or so of boiling water over them and let them soak for a couple of hours.
Then I shredded one whole apple. Wash the apple, cut in half, remove core and stem, leave skin on and grate it cut side on the grater. Very simple.
Put apple and raisins on low heat, including raisin water. Add 1/4 Teaspoon each of cloves, ginger, cinnamon and allspice. (I didn't actually measure, but just threw some in--and I'm pretty sure it was about 1/4 tsp each)
Then grate about 1/4 lemon rind and 1/4 orange rind (wash well first--organic is best). I used the large holes on the grater, but next time I will use the smaller ones. For the orange, I continued grating about 1/3 way through the orange to get the orange pulp. Throw the orange pulp, orange rind and lemon rind in with the raisins and apples.
I added about a teaspoon of balsamic vinegar--VERY important for the flavor, I think.
Let this all simmer on very low heat for about 20 minutes. Add a tablespoon or so of brandy or whiskey, and continue to simmer another 10 minutes. Liquor not required, but it does contribute a LOT to the taste!
Finally, if you want to thicken this, mix a teaspoon of cornstarch with some 1/4 cup warm water in a small bowl and then combine with mincemeat. Stir slowly and the sauce should thicken up nicely.
Unbelievably EASY and so so delicious. AND, you can make in advance, and let it sit in the fridge for a few days to age. Will be even better.
You can double or triple this recipe. The amount I made would be good for two people.
Adding some walnuts, pecans or toasted almonds at the same time as the brandy (about one-quarter cup finely chopped) would probably be a great addition, and something I will do next time.
Some people also use pears, apricots, Grand Marnier in place of brandy, vegetable suet for a fatty texture, butter, candied fruit. I MIGHT try a bit of candied ginger next time, but this was very sweet as is, so I would go easy on the candied fruit. And it was really delicious without any fat, so I don't think that's necessary at all. Grand Marnier would give a lot of orange flavor, so if I added that I would omit the orange peel and pulp. Some people add sugar, but NOT NECESSARY!!! Very sweet and delicious as is!!!
===================================================
OK, so I decided to try making my own mincemeat this year, and guess what? It tasted almost EXACTLY like the store-bought mincemeat. Only no preservatives, no suet (so a LOT less fat and maybe a quarter the calories), no sugar, no flavor enhancers. And SO EASY!!!
I took two small boxes of raisins (the kind for lunch boxes) and poured a half cup or so of boiling water over them and let them soak for a couple of hours.
Then I shredded one whole apple. Wash the apple, cut in half, remove core and stem, leave skin on and grate it cut side on the grater. Very simple.
Put apple and raisins on low heat, including raisin water. Add 1/4 Teaspoon each of cloves, ginger, cinnamon and allspice. (I didn't actually measure, but just threw some in--and I'm pretty sure it was about 1/4 tsp each)
Then grate about 1/4 lemon rind and 1/4 orange rind (wash well first--organic is best). I used the large holes on the grater, but next time I will use the smaller ones. For the orange, I continued grating about 1/3 way through the orange to get the orange pulp. Throw the orange pulp, orange rind and lemon rind in with the raisins and apples.
I added about a teaspoon of balsamic vinegar--VERY important for the flavor, I think.
Let this all simmer on very low heat for about 20 minutes. Add a tablespoon or so of brandy or whiskey, and continue to simmer another 10 minutes. Liquor not required, but it does contribute a LOT to the taste!
Finally, if you want to thicken this, mix a teaspoon of cornstarch with some 1/4 cup warm water in a small bowl and then combine with mincemeat. Stir slowly and the sauce should thicken up nicely.
Unbelievably EASY and so so delicious. AND, you can make in advance, and let it sit in the fridge for a few days to age. Will be even better.
Tuesday, November 24, 2009
Best, Simplest Chocolate Cake in the WORLD
OK, if you don't cook you won't believe that something this simple tastes SO SO great!!!
Buy a package or box of chocolate wafers (Nabisco or other). These are plain chocolate wafers, not creme-filled.
Buy a pint container of heavy whipping cream.
Whip the cream. Add a little flavoring if you like: vanilla, mint, coffee. Or Liquer. Add a little sugar, but just a TINY bit (a tablespoon is good). The wafers will provide all the sweetness you need.
Put a layer of the chocolate wafers in the bottom of a square, rectangular, round or oval pan. Place dollops of whipped cream on the wafers. (I did this by holding a wafer and placing a dollop of cream on one side, then put the wafer with cream in the pan, non-cream side down)
Once the first layer of wafers and cream is done, place another layer of wafers, then cream, then wafers, until you reach the top of the pan. Finish with whipped cream.
Some people make this with a layer of chocolate wafers, then whipped cream, then vanilla wafers, cream, then ginger, cream and repeat all. I haven't tried this, so I can't give feedback, but it does sound good.
Garnish with a little dusting of cocoa powder or chocolate shavings.
Put it in the fridge for a couple of hours and then serve.
TOTALLY AMAZING, DECADENT and DELICIOUS. You're gonna LOVE IT!!!!
Buy a package or box of chocolate wafers (Nabisco or other). These are plain chocolate wafers, not creme-filled.
Buy a pint container of heavy whipping cream.
Whip the cream. Add a little flavoring if you like: vanilla, mint, coffee. Or Liquer. Add a little sugar, but just a TINY bit (a tablespoon is good). The wafers will provide all the sweetness you need.
Put a layer of the chocolate wafers in the bottom of a square, rectangular, round or oval pan. Place dollops of whipped cream on the wafers. (I did this by holding a wafer and placing a dollop of cream on one side, then put the wafer with cream in the pan, non-cream side down)
Once the first layer of wafers and cream is done, place another layer of wafers, then cream, then wafers, until you reach the top of the pan. Finish with whipped cream.
Some people make this with a layer of chocolate wafers, then whipped cream, then vanilla wafers, cream, then ginger, cream and repeat all. I haven't tried this, so I can't give feedback, but it does sound good.
Garnish with a little dusting of cocoa powder or chocolate shavings.
Put it in the fridge for a couple of hours and then serve.
TOTALLY AMAZING, DECADENT and DELICIOUS. You're gonna LOVE IT!!!!
Sunday, November 22, 2009
Belgian Beer Stew on a Winter's Evening (Yes, It WILL be Here Soon, Ugh!)
OK, I'll admit it. I'm not the world's greatest cook. Sometimes I even have a hard time making coffee, as some folks will tell you. But we all know that sandwiches from Au Bon Pain and Pizza from the Upper Crust do not truly nourish the body and soul. So I have been learning a few recipes, and I want to share one that is pretty easy, nourishing and REALLY delicious!!! And it has a GREAT name: BELGIAN BEER STEW.
If you have a slow cooker or crock-pot, this is even easier (and I think those are very easy to pick up at the Good Will or on CraigsList for about 5 bucks). This is NOT a vegetarian recipe, although maybe seitan could be substituted? I apologize to the cows I have eaten in my life. I DID try to be vegetarian once for a year and I got really sick....sorry!
Rather than write out the whole recipe, I am just going to direct you to a good link:
http://simplyrecipes.com/recipes/carbonnade_beef_and_beer_stew/
Just a few pieces of advice:
This is a big recipe—you can just use one onion, about half pound beef and 1/3 bottle beer for two people. I add a chopped up potato with the onions, and one slice of crispy bacon for flavor. The potato will “melt” and give a nice gravy-like consistency after a couple hours cooking at low heat.
If you can’t find Chimay beer, be careful about using a really dark beer. I did it once and it worked, but with a very strong flavor some people might not like so much. Although the recipe calls for a whole bottle of beer, I just use half, and it tastes great.
I buy hormone-free beef. I imagine grass fed from Whole Foods is even better, if you can afford it, but this is SUPPOSED to be a cheap dish! You can use round or chuck, or even sirloin if you have the coin!
Don’t crowd the beef chunks, and use a cast iron pan for the browning, if you have it. Nicely browned all around is what you want, for best flavor.
Be CAREFUL not to burn anything. I did that once. Not edible.
I don’t add sugar and vinegar or mustard/brown sugar for the sweet and sour flavor. That's up to you--but I'd go light on this the first time. As long as everything is nicely browned, this stew is amazing, no matter what.
I don’t use beef or chicken stock—but I would suggest unsalted, or homemade if you have it. Not really necessary for flavor, again, as long as the beef is nicely browned at the beginning, and the stew is cooked for a couple of hours.
I add garlic, browned slightly with the onions. At the end (last 15 minutes of cooking) I add potato chunks, carrot sticks and any other veggies I feel like eating. Broccoli works, as do peas, corn, red peppers, squash—use your imagination!
This can be served alone or with rice, noodles, dumplings, couscous, even just a wonderful loaf of crusty bread and butter would be delicious!
Throw some cheese on top at the table--parmesan, cheddar, swiss. Or not. I use sharp cheddar. Love it.
You can wait to add salt and pepper til the dish is done. I would add just a very small amount at the beginning. Salt has a way of intensifying in long cooking times.
Easiest way to cut an onion is, with the peel on, chop it right in half. Now remove the peel. Lay the onion flat side down and cut slices, then cut the slices in quarters. Onion chunks are FINE for this recipe. Don’t fret don’t fuss, just enjoy!
If you have a slow cooker or crock-pot, this is even easier (and I think those are very easy to pick up at the Good Will or on CraigsList for about 5 bucks). This is NOT a vegetarian recipe, although maybe seitan could be substituted? I apologize to the cows I have eaten in my life. I DID try to be vegetarian once for a year and I got really sick....sorry!
Rather than write out the whole recipe, I am just going to direct you to a good link:
http://simplyrecipes.com/recipes/carbonnade_beef_and_beer_stew/
Just a few pieces of advice:
This is a big recipe—you can just use one onion, about half pound beef and 1/3 bottle beer for two people. I add a chopped up potato with the onions, and one slice of crispy bacon for flavor. The potato will “melt” and give a nice gravy-like consistency after a couple hours cooking at low heat.
If you can’t find Chimay beer, be careful about using a really dark beer. I did it once and it worked, but with a very strong flavor some people might not like so much. Although the recipe calls for a whole bottle of beer, I just use half, and it tastes great.
I buy hormone-free beef. I imagine grass fed from Whole Foods is even better, if you can afford it, but this is SUPPOSED to be a cheap dish! You can use round or chuck, or even sirloin if you have the coin!
Don’t crowd the beef chunks, and use a cast iron pan for the browning, if you have it. Nicely browned all around is what you want, for best flavor.
Be CAREFUL not to burn anything. I did that once. Not edible.
I don’t add sugar and vinegar or mustard/brown sugar for the sweet and sour flavor. That's up to you--but I'd go light on this the first time. As long as everything is nicely browned, this stew is amazing, no matter what.
I don’t use beef or chicken stock—but I would suggest unsalted, or homemade if you have it. Not really necessary for flavor, again, as long as the beef is nicely browned at the beginning, and the stew is cooked for a couple of hours.
I add garlic, browned slightly with the onions. At the end (last 15 minutes of cooking) I add potato chunks, carrot sticks and any other veggies I feel like eating. Broccoli works, as do peas, corn, red peppers, squash—use your imagination!
This can be served alone or with rice, noodles, dumplings, couscous, even just a wonderful loaf of crusty bread and butter would be delicious!
Throw some cheese on top at the table--parmesan, cheddar, swiss. Or not. I use sharp cheddar. Love it.
You can wait to add salt and pepper til the dish is done. I would add just a very small amount at the beginning. Salt has a way of intensifying in long cooking times.
Easiest way to cut an onion is, with the peel on, chop it right in half. Now remove the peel. Lay the onion flat side down and cut slices, then cut the slices in quarters. Onion chunks are FINE for this recipe. Don’t fret don’t fuss, just enjoy!
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