Stews and Soups

Vietnamese Style Tomato Beef Stew

Categories Meat, Recipes, Stews and SoupsLeave a Comment on Vietnamese Style Tomato Beef Stew

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I’ve cooked many different types of stews in the past and this is only the second time I’ve prepared the Vietnamese Tomato Beef Stew (Bo Kho), my nephew’s favourite and he has always enjoyed this dish at another of our local favourite eateries in Vancouver, Au Petit Cafe (at Main Street and E. 32nd Avenue). I am so happy that I actually prepared this dish for my family; a big thank you to nom nom paleo for her wonderful wonderful recipe, I’ve used it as a base, made some changes and incorporated my own cooking methods. Beef stews are always more flavourful when prepared ahead of time, it’s best to start the preparation two days ahead for this dish (OO).

Ingredients:

2 1/2 pounds of boneless short rib (trimmed and chopped into 1 1/2 inch chunks, pasture fed beef if possible), 2 large lemongrass stalk (bruised and chopped into 1 to 1 1/2 inch length), 3 Tablespoons fish sauce, 1 1/2 Tablespoon Madras Curry powder, 1/2 Tablespoon Five Spice powder, 3 Tablespoons peeled and finely grated ginger, 4 Tablespoons applesauce, 1 bay leaf, 1 Tablespoon organic butter and 2 Tablespoon grape seed oil, 1 finely chopped yellow onion, 2 cups diced fresh tomatoes (peeled, seeded and crushed), 3 cups organic beef broth (or homemade pasture beef stock), 1 pound carrots (cut into one inch slices), kosher salt, cane sugar (finely grated), 1/2 cup chopped cilantro, store-bought French baguette 

Preparation:

– Two days ahead: Toss boneless short rib chunk, lemongrass, fish sauce, curry powder, five spice powder, ginger, bay leaf and 2 Tablespoons of applesauce in mixing bowl, mix everything well, sealed and marinade overnight in refrigerator.

– One day ahead: Let marinade beef mixture cool to room temperature; in Large Dutch Oven heat grape seed oil, using medium high heat, seared the short rib chunks in batches until they are browned all over.  Place the seared beef aside; Reserve the lemongrass stalk and bay leaf from marinade.

– In the same Dutch Oven, using medium low heat, add butter and saute the chopped onions until they soften; add the crushed tomatoes and kosher salt to taste, stirred to combine.  Simmer the mixture (approximately 15 minutes) until a thickened paste is formed.

– Add short rib chunks, lemongrass stalk and bay leaf to “thickened” paste, stir and mix everything well.

– Add beef stock and remaining applesauce to Dutch oven and bring mixture to a boil; lower heat to medium low and let stew simmer for approximately two hours or until short rib is really tender.

– Remove from heat; transfer beef/lemon grass to another large bowl, then strain the sauce in order to remove all residue

– Quickly clean the Dutch oven, return all ingredients and sauce, and add the carrots; simmer in medium low heat for approximately 30 to 45 minutes until carrots are softened. Season with fish sauce and cane sugar to taste.  If you think the sauce is a little thick, add more water to dilute the mixture and adjust the seasoning with fish sauce and grated cane sugar.

– When stew has cooled down, skim any visible oil and refrigerate overnight.

– Serving on the day: Skimmed all the fat (if any) and reheat the stew in low heat and bring it to a simmer.

e- To serve: Top the stew with freshly chopped cilantro and serve with oven toasted French baguette!

 

 

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RECIPE: Corn Potage (Japanese Corn Soup)

Categories Recipes, Stews and Soups, Vegetarian6 Comments on RECIPE: Corn Potage (Japanese Corn Soup)

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Over the weekend I hosted a bridal shower for my dear friend Virginia (Congrats!) and she specifically requested to have corn soup on the menu! I choose to make my favourite recipe, adapted from Jane Lawson’s Yoshoku – Japanese food western style with slight modifications (added chicken stock, omitted sesame oil). This is very easy to make; it’s great as a starter or a meal on its own, Enjoy (OO).

Ingredients: (Serves 2 – 4 (as small starter)

4 cups kombu stock, 1 cup organic low sodium chicken stock (optional), 4 cobs fresh sweet corn (peaches and cream); 1 oz organic unsalted butter, 1 teaspoon grape seed oil, 1 medium leek (white portion only, thinly sliced), 1 celery stalk (finely chopped), 1 to 2 garlic clove (crushed), 1 teaspoon finely grated ginger, 1/4 (60 ml) cup mirin, 1/2 cup (125 ml) cream, salt and pepper to taste, nori flakes and thinly slice green scallions (optional for garnish).

Preparation:

– Cut the kernels from the corn cobs, set kernels and cobs aside.

– Prepare the kombu stock; in a separate saucepan, bring chicken broth to boil, turn off heat and set aside.

Kombu stock: (1 piece of kombu (around 20 g – gently cleaned and wiped with damp cloth), 4 cups of cold water

– Put the kombu and 4 cups of cold water in a large saucepan.  Heat up the water slowly on medium low heat; just before it starts boiling, remove the kombu.

– When kombu stock is ready, add corn cobs and hot chicken stock to the pan and return to the boil. Reduce to simmer and cook for 15 to 20 minutes, remove from the heat, discard the corn cobs and set aside.

– In a separate 8 quart stock pot, add butter and grape seed oil, melt over medium heat.

– Add leek, stirring regularly, cook for approximately 5 minutes or until lightly golden.  Add celery, garlic and ginger, cook until fragrant (approximately 1 minute); stir in corn kernels, mix well with other ingredients and cook another 1 to 2 minutes.

– Add stock and mirin to corn and leek mixture, and bring to boil over high heat, then reduce to simmer and cook for 20 minutes.

– Using an upright blender, process and puree the soup in small batches (be mindful to fill blender jar less than half way).To prevent the liquid from splattering, remember to allow heat to escape; remove the blender’s lid centre insert (cap), hold a kitchen towel over the top when blending.

– Return puree soup to stock pot, stir in the cream and heat gently over low heat, do not bring to boil.

– Season to taste with salt and pepper; to serve, sprinkle with nori flakes and green scallions (optional).

Notes:

– I added the organic chicken broth (optional) for more flavour; the original recipe calls for 4 cups of kombu stock only, because I’ve added the additional cup of chicken broth, the soup is not as thick. If you want a thinner soup, add more cream.

– For a smoother and more refined texture, push the puree soup mixture through a fine sieve before stirring in the cream.

– I opted to use a light cream and seasoned the soup with sea salt from Okinawa (a precious gift from my friend “FanFan”, thank you very much!!).

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Corn Soup in “Pink Striped” Icecream paper bowls for the bridal shower

– For the bridal shower, I served them in little “ice-cream” cups:)

RECIPE: Deb Perelman’s Mushroom Bourguignon

Categories Recipes, Stews and SoupsLeave a Comment on RECIPE: Deb Perelman’s Mushroom Bourguignon

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Fall is here and mushrooms are in season! This is the best time to utilize this versatile and healthy ingredient. For the past few weeks, “Mushrooms Sunday” have become a norm…

This is one of my favourite Deb Perelman’s dish (http://smittenkitchen.com/) – the Mushroom Bourguignon, a scrumptuous and wonderful meatless adaption of the French flavoured classic which can be prepared with moderate amount of effort and minimal cooking time.  A couple weeks ago, I prepared this dish together with my friend for a Sunday night dinner; the recipe is adapted from “The Smitten Kitchen Cookbook, we have made slight changes (*marked) based on our dietary preferences.

Ingredients: (Serves 4)

2 Tablespoons olive oil, 2 Tablespoons organic butter (softened), 2 pounds mixed mushrooms *(we used Portobello and cremini, in 1/4 inch slices, cremini mushrooms all quartered); 1 1/2 cup of pearl onions (peeled), 1/2 carrot (finely diced), 1 medium* yellow onion (finely diced), 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried), Kosher salt*, freshly ground pepper, 2 garlic cloves (minced), 1 cup full bodied red wine, 3 Tablespoons* tomato paste, 1 1/2 to 2 cups *low sodium* organic beef broth (use vegetarian broth to make it vegetarian), 1 1/2 Tablespoons rice flour* (all purpose flour works), Pappardelle pasta* for serving, greek yogurt* and chopped chives or parsley for garnish (optional)

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Preparation:

-Clean all mushrooms, removed gills from Portobello mushrooms), blanched and peeled pearl onions

– Heat 1 Tablespoon olive oil and 1 Tablespoon butter in medium sized Dutch oven (or heavy saucepan) over high heat; sear the mushrooms and pearl onions until they begin to take on a little colour for approximately 3 to 4 minutes.  The mushrooms will make a “squeak-squeak” (just as Deb Perelman puts it in her book, you can actually hear it !) sound as they are pushed around the hot pan – and they do not yet release any liquid.  Remove mushrooms and onions from the pan and set aside.

– Lower the flame to medium and add the second tablespoon of olive oil.  Cook carrot, diced onion, thyme, pinches of salt and black pepper in the pan and cook for approximately 5 minutes, stirring occasionally, until the onion is slightly caramelized.  Add the garlic, cook for additional 1 minute, season with more salt and pepper.

– Add wine to the pot to deglaze and scrape all brown bits off the bottom, turn heat up and reduce it by half (takes approximately 5 minutes).  Stir in the tomato paste and stock, add the mushrooms and pearl onions with any juices that have collected and bring it to a boil; bring it down to simmer for 15 minutes, or until both the mushrooms and onions are very tender.IMG_0015

-Combine flour and remaining butter (roux) with fork, through a small strainer (to avoid forming any lumps), stir mixture into the stew, let it simmer in lower heat until stew thickens to a “coating” consistency.  Season to taste with salt and pepper.

– Prepare noodles in salted boiling water (follow instructions on package), drain thoroughly.

IMG_0034– To serve, spoon the stew over the bowl of noodles, add dollop of greek yogurt (if using) and sprinkle with optional chives or parsley.

– The stew is full of flavour already when enjoyed on same day; reheats very well on the second and third!  The beef is not missed at all…Enjoy!