Growing up in the expansive Persian Gulf, spring felt like an elusive dream.
Showing posts with label Beef. Show all posts
Showing posts with label Beef. Show all posts
Thuringia Meets Asia: Dumpling Sushi and Dim Sum
If the British have their roast beef and Yorkshire pudding and the French the Blanquette de veu – then this is Thuringia's all-time classic Sunday lunch - beef roulade stuffed with paper-thin slices of bacon, onion and gherkins and spread with a hint of sharp mustard and served with braised red cabbage spiced with all-spice, juniper berries and cloves. The steaming hot potato dumplings - the famous Thuringian klöße are the exceptional darlings of every family here in Thüringen.
Beef Kofta Curry
It’s been snowing outside for a few days now. Today it stopped, leaving the trees tops, the hills and the houses coated with an icing of powdery white. The air is clear and crisp although colored in shades of grey … and it’s cold. It’s the kind of cutting cold that goes straight to the bone benumbing toes, fingers and faces. I’ve had cold feet and hands for days that do not seem to warm up regardless of the hot baths, the feet stuck to the heater or the multiple layers of socks.
The cure had to come from the inside.
Beef Wellington with Roast Pumpkin, Parsnip and Mushrooms in a Creamy Sage and Mustard Sauce
The Christmas verve is in full swing here in Weimar. To add to the spirit it has been snowing for the past 2 days covering Weimar in a blanket of soft, powder-white, pureness, making the city look postcard perfect. The annual Christmas market in the center of town has been spreading joys of spiced glühwein, roasted chestnuts, sticky cotton candy, fresh stollen or warm quark doughnuts, making it irresistible to walk through the cobbled streets without stopping and sampling a cupful here, a portion there or a morsel around the corner.
Köstritzer Beef and Mushroom Pie
I disliked it the first time, finding it tedious and struggled my way through it for most of my school years. I had to work hard at it. For someone who had a sharp perception in every other area, I was not used to this kind of struggle. Had I known I’d have to go through it a second time I would have paid more attention the first time round. Fact is that I was so happy to skim through it, I never bothered looking back … or forward.
Chipotle Black Bean Chili
What comes to mind when you think of American cuisine? Is there even such a thing as an American food culture? Be honest now, how many of you thought instantly of hamburgers, s’mores, doughnuts or corn dogs? Or did you laugh scornfully and think microwave dinners and fast food?
I’ve always wondered why the thought of American food raises so many eyebrows and why it seems to have such a bad reputation around the world.
Gozo and Malta - Magical Maltese Islands and some Stuffed Summer Squash
Malta 12PM. As we step out of the chilled aircraft onto the stairs we are engulfed by the warmth. Thirty-three degrees, sunny skies and not a cloud in the sight: a great start to our two week vacation. Dressed for central European weather, my jeans begin to feel uncomfortable. .
1500 Sausages of Germany
There are many reasons why I love living in Germany. The beer is good, the incredible cakes are the most delicious I have ever tasted, there is a decadent variety of chocolate, cheese and yogurt available, being so wonderfully central it’s a stone’s throw away from France, Italy, Switzerland, Poland, Norway, Denmark, making the long vacations people have here (I have 30 days plus all the bank holidays) a real pleasure. But what I really, really love about living in Germany is the sheer abundance of the many different types of sausages one gets here.
Cooking School: Beef Stroganoff
The desires of our culinary cravings is ostensibly so dependent on the weather outside. It was just a mere few weeks that I was preparing leafy green salads with strawberries or raspberries and delicious summery tarts with tomatoes and crumblings of goat cheese. Now as the weather turns from the warmth of summer to a rather undesirable cold and wet prelude to Autumn, my appetite seems to long for heartier and more robust meals. But my body is not there yet!
Cooking School: South African Bobotie
The cuisine of South Africa is a melting pot of flavors, aromas and ingredients brought to the country by the several cultural groups that have co-existed together over the past 350 years. Each cultural group made their impact on South African cuisine, making it vibrant and colorful. It’s not much of a surprise that the cuisine of South Africa is called “rainbow cuisine”
Beef Vegetable and Tofu Stir Fry
So tell me – have you gone out and taken a big deep breath? I mean a BIG breath – really filling your nostrils and lungs with the air outside. Can you smell it? It may be distant but it is there – at least for us folk in the Northern Hemisphere. Spring is in the air.
Cooking School: Spaghetti Alla Bolognese
I love classic pastas dishes. There is something totally satisfying about an Italian pasta dish prepared in the traditional way. When I am in the kitchen preparing such a dish, I try to imagine I am in the midst of a large Italian family. The buzz of the ceiling fan, the background music of cheerful Italian pop, the shouts of the children playing soccer on the cobblestone streets outside, the full bodied aroma of a huge pot of freshly prepared pasta and sauce are all images and sounds that entice my imagination.
One of the most classical pasta dishes has got to be Spaghetti alla Bolognese. It also happens to be the most favorite pasta dish in our household. I like spending time over the bolognese, because after all if prepared with love and care this sauce is really unbeatable.
The bolognese sauce, also known as ragu, is basically a meat based sauce, which originates from the city of Bologna. It incorporates ground beef, chunky vegetables, pancetta, and tomato paste to give a thick delectable sauce. Traditionally, the bolognese was served with fresh flat pasta, similar to the tagliatelle, over the years however spaghetti became the popular pasta dish which was served with this sauce.
The best bolognese I have eaten was, surprisingly not in Italy! It was actually at the Sheraton in Doha, Qatar. The chef was a humorous Swiss guy. I literally grew up on the stuff, when I would dig into a huge plateful of pasta bolognese at least once a week. When I finally got around to training in the kitchen of the Sheraton at the age of 19, I was lucky enough that the Chef was still around. My first day with the chef was memorable. He had me cutting vegetables in the tiniest of cubes for the whole day. I was irritated because all I wanted to do was make that bolognese. The next day he winked at me and put a huge sack of onions and garlic in front of me. I have never cried and cursed so much in my life. On the fourth day, he finally took me under his wing and showed me how to make the prized bolognese.
I have worked on this recipe over the years. Not really changing very much, just a sprinkling here and a hint there. But as I write this recipe for you, I am looking at the old Sheraton Doha letterhead, where I wrote the recipe down that day during my lunch break. And as if it were a seal of approval, there is a huge stain of the bolognese at the bottom.
The bolognese ragu can be varied in several ways. If you do not like beef use ground chicken. Add a handful porcini mushrooms to the sauce for a wonderful earthy flavor. For a vegetarian ragu, I have used vegetarian “ground beef” crumbles made of soya protein. These can be found in almost any grocery or organic stores. Whatever is used the basic method of preparation remains the same. I guarantee you a thick ragu for your pasta that will have you licking the plates clean.
Monthly Mingle 21 - Appetizers & Hors'Doeuvres
The Monthly Mingle is traveling this month again. This time to sunny California at Mansi's Fun & Food. Mansi has chosen a great theme - Appetizers and Hors'Doeuvres. If you love entertaining then you cannot miss this mingle.
For this monthly mingle, we'd like you to share some fancy vegetarian appetizers. Cook something that's pretty to look at and tasty to bite in, something that looks good on a plate and is irresistible to your guests!
Here's how it works:
1. All entries must be vegetarian (no meat or seafood); eggs and cheese is allowed
2. It can be sweet or savoury, as long as it is petit and crudite, fitting to be an Hors'Doeuvres. Anything that is bite-sized or individual serving-size is acceptable.
3. Entries must be received by June 9th at the latest.
4. Email your
- your name
- your location
- the name of your blog and its url
- the name of your dish and a link to the relevant post
- a copy of the main photo of your dish 200px wide
to mansibshah[at]gmail[dot]com
5. Please include a link-back to Mansi's post and/or to this blog to encourage more readers to join in the fun.
6. Feel free to use the logo above
7. Older entries on blogs can be accepted only if they are republished in the month of May with a link-back to this announcement.
Ingredients
Printable version of recipe here.
2 onions, finely chopped
1 garlic, finely chopped
1 medium sized carrot, finely chopped
1 leek, finely chopped
50g pancetta, finely chopped
3 springs each - thyme, oregano and basil, finely chopped
2 tablespoons extra virgin olive oil
400g ground beef - not too lean or else the ragu will get too dry
2-3 tablespoons tomato paste
1/8 liter stock - vegetable or beef
Salt and pepper
Nutmeg, ground
1 bay leaf
1-2 cloves
425 ml can of tomatoes
Additional:
400g fresh pasta - spaghetti or tagliatelle
40g parmesan cheese, grated
Method
In a large heavy pan heat the oil and sauté the ground beef, breaking up the beef with a spatula - approx. 5 minutes. Add the pancetta, onions, garlic and vegetables into the pan and continue to sauté for a further few minutes. Salt and pepper to taste.
Mix in the tomato paste and cook for a minute. Pour in the stock and add the bay leaf, cloves, thyme and canned tomatoes including the juice. Bring everything to a rolling boil then reduce heat and simmer for 30-45 minutes, stirring occasionally.
Cook pasta according to the instructions on the packet.
Add the basil and oregano to the ragu, which should have nicely thickened by now.
Remove from heat. Put the pasta in a large bowl and pour the ragu over the pasta. Toss well. Serve in deep plates with a good sprinkling of parmesan cheese.
Tip:
- Make a double portion of this ragu and use it to make a scrumptious lasagne.
- Buying pasta that is a bit rough will help the ragu to coat it well. Look out on the packet for pasta that is formed in copper forms. Pasta produced in such forms is the traditional way pasta is made. Pasta made in plastic forms produces a smoother pasta which causes the sauce to simply slide off.
Verdict
Nothing could bring bigger smiles all around the dinner table. This sauce has a perfect balance of spices, herbs and vegetables. It's not too tomato-ey but rather chunky. It's perfect when you have a lot of friends around for game night. I normally make three to four different types of pastas to serve with this sauce for variety. Thanks Chef Z. for teaching me how to make this great ragu. I hope you all enjoy it as much as we do!
More pasta dishes on WFLH:
 | Caramelized Homegrown Tomatoes on Homemade Gnocchi |
 | Pasta with Shrimps and Asparagus |
 | Spaghetti con gamberetti e rucola |
All photographs and written content on What's For Lunch, Honey? © 2006-2008 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First
Melt In Your Mouth Beef Ragout
This is going to be the best beef ragout you'll ever make and ever eat. I promise you that! My two judges at home promise you that! Jamie promises you that!
Although we are full blown into the summer with temperatures hitting over 30 degrees C, when I set eyes on this recipe I knew there was no waiting till the seasons changed where a dish like this would be more appropriate in the cooler months.
No, this could not wait. I needed to make it as soon as I read it. It put me in a trance and I just could not stop thinking about it. My thoughts would wander to the ingredients and to the cooking method. I kept wondering if I added this or that how would it taste. See that is the effect this wonderful cookbook has on me at the moment. I am, of course, talking about Jamie Oliver's Cook With Jamie (not available in the USA yet). I raved about the book when I first tried that amazing trout and after this rich ragout I was addicted.
The flavors of this dish are incredibly intense, the meat is unbelievably soft, the sauce deliciously rich and together it melts in your mouth in perfect harmony.
For a change I am not going to go on here and get straight to the recipe. Just remember: as soon as you read this, a supernatural urge to savor the flavors of the dish will take over and you will not be able to think about anything else (vegetarians not included).
I did make a few changes to the recipe, nothing too drastic, as we are not too hot on celery, I substituted it with parsnip.
Melt in Your Mouth Beef Ragout
Adapted from Jamie Oliver's Cook With Jamie
Ingredients
1 kg beef brisket - try getting organic beef, removing as much fat from the piece and cut into approx. 5 cm cubes
2 cans (each 400 g) good quality tomatoes
2 red onions - coarsely diced
3 carrots - coarsely diced
3 parsnips - coarsely diced
4-6 garlic cloves - unpeeled
a few rosemary twigs
2 dried bay leaves
1 handful dried porcini
1 cinnamon stick
1 tablespoon flour
Sea salt and freshly cracked black pepper
1/2 l Chianti
Olive oil
Method
Pre-heat the oven to 180 degrees C. In a large, heavy, oven-proof casserole dish or pot add a good squirt of olive oil and allow to get hot. Add the onions, carrots, parsnip, garlic, herbs, porcini and the cinnamon and sauté for about 5 minutes until the vegetables are slightly softer.
In the meantime place the flour in a ziploc bag and add the beef cubes, which you generously salted and peppered before. Close the bag and give it a good shake so that the meat is lightly coated with the flour.
Add the meat to the vegetables and stir together. Add the tomatoes, wine and more salt and pepper. Give it all a good stir and bring to a boil.
Cover the casserole with extra-strong aluminum foil and then place the lid firmly on top. Put into the oven and leave to simmer for approx. 3 hours. Resist yourself from opening the lid and peeling the foil back to taste. It'll be hard because the aromas that fill your kitchen will be irresistible - but please do try. It'll keep all those yummy flavors sealed in the ingredients.
When it's done the meat should be extremely tender and you should be able to cut through it with a spoon. Remove the bay leaves, rosemary and cinnamon stick.
Serve immediately.
Verdict
We had this just the way Jamie suggests - with mashed potatoes and fresh baby spinach that I lightly sautéed. Both Tom and Soeren were lured into the kitchen by the aroma of the ragout long before it was finished. They kept asking "What is that?" "It smells great!" "Can we peak and have a tiny taste?" It did get a bit tiresome but when we all sat at the dinner table we were all looking forward to this so much we actually had to take a few deep breaths to relax and stop ourselves from gorging it down.
It was everything I had expected and more. It melted in the mouth and the flavors in this are indescribable ... you'll just have to go and make it yourself to see what I mean.
You'll love every bite - I promise!
Reminder!
A few of those ice-creams are looking good. Send me your creation for July's MM - Scream For Ice Cream over to me soon.
Deadline is July 4th!
Technorati Tags: beef, ragout, Jamie Oliver, Cook with Jamie, meat, recipe, food, food blog
All photographs and written content on What's For Lunch, Honey? © 2006-2007 Meeta Albrecht unless otherwise indicated. | All rights reserved | Please Ask First
Cooking School: German Beef Roulade
For today's cooking school session I am taking you all to Germany. I chose a very traditional German dish, which is often prepared for a cosy Sunday lunch when all the family are over for a visit. It is also a typical meal that would be served over the upcoming Easter festivities. Therefore, my Easter recommendation for all who would like to try out something different this Easter.
I have been often asked by many people what German cuisine is like.
Recently I had a chance to write a little about it for my part of Johanna's new series called Culinary City Snapshots.
For my readers I have summarized it here so that you can get a better idea of what the food trend is like in Germany.
The cuisine in Germany varies from region to region. Each region has its own culinary tradition and is influenced by its regional agriculture and the neighboring countries. For example Baden-Wuertenberg's specialties include ingredients typified in agriculture around the Black Forest and are influenced by the proximity to France and Switzerland.
Generally speaking, Germans like hearty meals with lots of meat, sausages and potatoes. Pork, beef and poultry are the most popular type of meats eaten here. Vegetables are often cooked in stews or as a side to accompany a meat dish. Different types of cabbage are among the most popular vegetables in Germany. Beans, peas and carrots are also enjoyed often in German homes. However, when Asparagus is in season, especially white asparagus, it easily replaces many of the other vegetable dishes. I believe, (I cannot say for sure though) that the Kartoffel (potato) is the Queen of all German meals. It is served in many different variations, from the famous dumplings, to Bratkartoffeln (pan fried potatoes) to potato salads and gratins.
While all we hear about German eating habits with huge amounts of potatoes, meats, pastries and beer, which might make it sound one of the unhealthiest cuisines, German cuisine is undergoing a huge change at the moment.
The so called neue Kueche - new cuisine offers a variety of recipes and dishes influenced by foreign countries. Chefs trained in Switzerland, Italy and France come back and open extremely good continental restaurants. Foreign cuisine such as Turkish, Thai and Japanese are also becoming very popular, largely influenced by the foreign workforce who have settled here over the years.
If you are interested in reading the entire Culinary City Snapshot for Weimar you can do so here.
I really hope you enjoy making these. My mother-in-law pretty much always makes her fantastic Beef Roulade when we visit. Simply because she knows how much I love them. Today I am sharing her recipe with you!
Music While Cooking:
America - Razorlight: New on my iPod
A fantastic and melodious song!
Listen to it
Buy it at the WFLH Mall
Reminder!
This time I am taking you all on an exciting trip through 1001 Arabian dishes. The Monthly Mingles theme for this month is Arabian Nights. Deadline is April 11, 2007. Be there or you'll miss the belly dancing ;-)
The first event on the Daily Tiffin is also underway. Hope you will join the DT team and Show us your lunch box.
Ingredients:
2 onions - 1 thinly sliced and one finely chopped
3 medium sized gherkins / dill pickles - sliced lengthwise
6 beef flank steaks - approx. 180g each
Salt and pepper
3 teaspoons of hot German Mustard
12 slices smoked bacon
1-2 tablespoons oil
1 tablespoon tomato paste
2-3 teaspoons beef stock
2 tablespoons flour
Besides this you will need trussing or roulade needles.
Shop at the WFLH Mall for these products:
The Food Loop
German Hot Mustard
Smoked Bacon from Niman Ranch
Method:
Flatten the flank steaks with your hands. Generously sprinkle salt and pepper. Using a knife, spread the mustard on one side of the meat.
Spread a few slices of onions, a couple of bacon slices and some of the gherkin slices on each roulade. Make sure you leave enough room around the edges. From the smaller side, start rolling the meat tightly into a type of roll.
Use either the roulade needles or the Food Loop to keep the roll sealed and in place.
In a large oven proof pan heat the oil and fry the roulades from all sides on a high heat until slightly browned. Take out of the pan and sauté the chopped onions until translucent.
Add the tomato paste and allow to cook for a few minutes. Pour in approx. 3/4 liters of water and bring to a boil. Add the stock and then place the roulades back into the pan. Allow to simmer covered for approx 1 1/2 hours.
Once ready take the pieces of meat out and keep warm.
In 4-6 tablespoons of water mix the flour into a smooth paste like mixture. Pour into the fond, bring to a boil and allow to simmer for 2-3 minutes. Salt and pepper to taste.
Put the meat back into the sauce and allow to soak up the juices for a few minutes.
Serve this with boiled parsley potatoes and typical German style red cabbage with apples.
Verdict:
Normally I leave this particular dish for my mum-in-law to make. But every once in a while I need to be able to prove to myself that I am also capable of making such traditional meals. The funny thing about our little household is that meals that others would call exotic are routine and such meals as this dish are categorized in the "Exotic" section. So, when I say to my boys "Es gibt Rinderroulade Heute!" (it's beef roulade for lunch today) Tom looks at me and raises his left eyebrow (yes he is one of those talented people who is capable of raising a single eyebrow). This normally is a sign that means "woah! she is treading in foreign waters today!"
I have made these quite a few times now and if I may say so myself, have really mastered the technique. Tom and Soeren love the thick flavorful gravy that is produced after braising the meat for over an hour. The combination of the smoky bacon with the sharp mustard is so flavorful that we scoop up every last morsel.
I hope you enjoyed this session of Cooking School with an insight of the German cuisine. If you give this a recipe a try, I'd love your feedback.
Technorati Tags: beef, meat, german cuisine, roulade, food, recipe, food blog, photography, nikon d70s
All photographs and written content on What's For Lunch, Honey? © 2006-2007 Meeta Albrecht unless otherwise indicated. | All rights reserved | Please Ask First
Soup Glorious Soup - Goulash Soup
Winter is not really my time of year. Before I came to Germany winter for me was nothing below 20 degrees Celsius. The German winters literally caught me out in the cold. I exchanged bikini, windsurf, flip flops, sun, sand and sea for woolly underwear, turtle necked sweaters, gloves, mittens, snow, ice and scraping the car each morning with numb fingers.
I've been living in Germany for 14 years now! Although I am still that sunshine-beach bum loving type of girl, there is a certain charm winter has draped around me over the recent years.
There is just something magical when the snow covered hills glisten in the winter sun. The air is crisp, cold and your face tingles. Under my feet the snow crunches and behind me, I hear the whizzing of Soeren's sledge being dragged along. I hear the laughter of the kids as they pull their sledges and then their excited shrieks as they zoom past us. Once on top of the hill I cannot help but take a deep breath of the fresh air and sigh deeply at the view in front of me.
Crystal white, as far as the eye can see, gleaming every now and then when the sun hits like diamonds scattered across the field. I can't help but smile. Because I am in awe of this feeling. Because it is so unlike me. Because it is so easy to get captivated. Because, as I zoom down the hill on the sledge I hear the pure happiness in my son's laughter. Yes, there certainly is a charm to winter.
The best, as we know, always comes at the end though. Coming back home, where it is warm. The mittens, jackets, and heavy boots fly off in all directions. In front of the warm fire we thaw the cold out of our bodies. Leaving Soeren with a good book and a warm blanket, I go into the kitchen and cannot wait to to cook up a rich, strong and piping hot soup. It has to be soup. Because there really is nothing else that would bring warmth and satisfy that craving that only comes when one has spent hours out in the cold.
My dearest friend, Alanna's call to put the Soup On came at the perfect moment. After such a wonderful winter's day that is just what I did. What can be more satisfying, comforting and warming than a strong, nourishing and tasty Goulash soup?Reminder!
Blogger Postcards Around The World: For those who have received your cards please do not forget to send me the link to the post. More than half have already found out who their secret postcard partner was. Interested? Check out the Valentine List.
The theme for the latest Monthly Mingle is - Savory Cakes.
Deadline is March 15th. Hope to see you there!
Ingredients:
500g Beef rump - cut into small cubes.
20g dried Porcini mushrooms.
2 onions - finely chopped
1 garlic clove - finely chopped
1 small kohlrabi - cut into small cubes
4 tablespoons - butter
1 tablespoon paprika powder
1 tablespoon tomato puree
salt and pepper
1/2 teaspoon coriander seeds
1 1/4 liter beef stock
500g button mushrooms - sliced
juice and 1 teaspoon lemon zest
chives
Method:
Soak the dried Porcini mushrooms in 125 ml hot water.
In a large heavy pot melt 2 tablespoons of butter and sauté the onions and garlic until they just start to take on color. Remove from heat and mix in the paprika powder. Replace back on the heat and add the meat and the kohlrabi cubes. Fry this well, until the meat has turned a nice brown color.
Mix the tomato puree and cook for just a couple of minutes. Add salt, pepper and cracked coriander seeds into the pot. Pour in 1 liter of the stock.
Strain the Porcini, retaining the water. Chop the Porcini coarsely and together with the water add to the pot. Allow this to simmer for at least 1 hour.
What you will notice as the cooking time passes that the soup takes on a gorgeous deep brown color.
In the meantime, pour the lemon juice on the sliced button mushrooms. In a pan melt the rest of the butter and fry the mushrooms until lightly browned. Add to the soup towards the last 15 minutes. Salt and pepper to taste.
Serve steaming, sprinkled with chives in large bowls.
Verdict:
As the aromas waft into the air in the kitchen and the fire cackles in the fireplace in the living room, I just know that this is going to be a perfect end to a perfect day.
I gave the typical Goulash a slight twist adding different types of mushrooms and some tangy lemon. It was a huge hit with both my men. As Soeren's toes waddled in front of the fire, his arms scooped the soup with relish. Tom joined us in front of the fire and loved the strong full-bodied flavor the soup offered.
Yes, even winter has it's warm side.
More soothing soups to try:
Creamy Ginger Carrot Soup with Lemon Cream
Coco Mango Soup
Porcini Cream Soup with Parmesan
Technorati Tags: goulash, beef, mushrooms, soup, stew, food, recipe, food photo, photography, nikon d70s
All photographs and written content on What's For Lunch, Honey? © 2006-2007 Meeta Albrecht unless otherwise indicated. | All rights reserved | Please Ask First
Greek Stuffed Tomatoes
I will be spending the next few days on a lovely Greek beach, enjoying the sun, sand and sea. I'll be sipping on cocktails and eating some scrumptious Greek food. I'll be enjoying my time with Soeren and Tom and just breaking free from the daily routine and hectic life. No appointments, no meetings, no phones, no mails and no stress! Just the three of us having a fun time and a much needed break.Yes, we're packing our bags and are off on vacation to the lovely Peloponnese. Oh, I know you all are a bit green. But don't be - to make up for it I am leaving you with a gorgeous recipe - Greek Stuffed Tomatoes. Furthermore, I'll be taking lots of pictures and when I get back I will share them with you. So, hopefully we can all gather around and re-live the vacation once again. Give me a smile! Just promise to miss me a bit - LOL! I know I'll be missing you!
A few days ago I decided to kick in the vacation mood and make something Greek. I really love Greek food as I find it healthy made of fresh ingredients and just full of sun! There certainly are many variations to stuffing your tomatoes and I am sure everyone has their own recipe. I particularly like this one as it combines the lovely tastes of feta, garlic and zucchini along with herbs like oregano, giving it a wonderful aroma.
So as I head off on my vacation I hope you enjoy cooking this up.
Before I sign out, just wanted to let a few of you who asked and emailed about the shoes and the streaks in this post know - yes I got both. And both look gorgeous ;-)
Events on WFLH:
Monthly Mingle: Take Two - Deadline October 12. I've designed this logo and hope anyone taking part in the Monthly Mingle will use it as part of their entry/post.
Mixology Monday: Exotic Drinks - Deadline October 16. I'd really love to see a few of my regular readers taking part in this issue. So, folks join in the Exotic cocktail party!
Music while cooking:
Jack Johnson - Upside Down. Great vacation feeling sound!Album: Sing-a-longs and Lullabies for the film Curious George
*Artwork and music courtesy of iTunes
Ingredients:8 large tomatoes
1 onion - finely chopped
1 garlic clove - finely chopped
1 zucchini - finely chopped
200 g Feta cheese - finely chopped
2 tablespoons oil
500 g Beef mince
125 ml vegetable stock
2 tablespoons crème fraiche
Nutmeg powder
Paprika powder
Salt and pepper
Oregano - chopped
Parsely - chopped
Chives - chopped
Method:Pre-heat oven at 200° C
Slice the top of the tomato with a sharp knife. Using a spoon (or this nifty little gadget) scrape the insides out of the tomato. Place these in an ovenproof dish
Heat the oil in a large pan and fry the mince until nice and brown. Add the onions, garlic and zucchini and continue to saute for a few minutes. Pour in some of the stock and mix in the crème fraiche. Add the nutmeg, paprika, salt, pepper, oregano and parsley to the mixture. Take off the heat and now add the feta cheese.
Fill the mince into the tomatoes and place the lids back on top. Pour the rest of the stock into the ovenproof dish and bake for 15 minutes.
Serve with either light and fluffy mashed potaoes or wild rice and sprinkle with chives.
Verdict:
Greece here we come!! Such a perfect combination of ingredients that shout out Greece. The oregano passed on it's artomatic flavor to the entire dish really well. There is something about this herb that always takes me to the Mediterranean area. I just love that feeling. When you bite into something and BANG! you are beamed to dream location.
If I really had to, I would probably choose this as my very favorite herb and that is why I am sending this off to a Weekend Herb Blogging special at Kalyn's. However, my taste in herbs change from season to season, mood to mood and taste to taste so I can never really pin point THE ONE favorite herb. At the moment it's Oregano!!
I baked the tomatoes for 15 minutes but I would recommend checking after 10 minutes if they are done. As I wanted to lift the first tomato onto the plate for a picture it kind of collapsed on me. I just managed, with great care, to get this one on the plate and take a half way decent picture. The others were also OK to serve, but the next time I certainly will be checking a little earlier.
We had the tomatoes with mashed potatoes and I found this a great side with the stuffed tomatoes.
For my vegeterian readers, you can always substitute the meat with finely chopped mushrooms or even a combination of normal and wild rice. You can also use the mashed potatoes as a filler too.
Now, we are really beaming off to Greece. See you when we get back. A'dio!
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Spicy Beef & Potato Curry
I know there are many of you who probably wonder, me being Indian, not cooking Indian food too often. The truth of the fact is that I have spent my entire life outside India, brought up all around the world that this seems to have influenced a larger part of my adult life too. My parents cooked Indian food everyday for us at home. So, I DID grow up on this cuisine. However, when I moved away from home and took on my life on my own, I found cooking other types of cuisine was simpler, easier, quicker and just different.
Should I tell you a secret? When I left home, my mum was petrified that I might starve to death. I could not cook, you see. That is the honest truth. I was rather spoilt at home and did not have to do much. I never took a keen interest in cooking. I was more interested in sports and doing stuff with my friends. So, when I left home, my mother gave me a cookbook with the words "It is a very simple book - but it will help you!"
Hey Mum! Look at me now!! No seriously, my mother is very proud and totally amazed that after all these years that same girl cooks, blogs about food and photographs food. How wild is that?
Coming back to the Indian food though. When I started experimenting with cooking I found making Indian food too complicated. Making all that onion, ginger, garlic paste or grinding spices for a masala was far too much work. The book my mum gave me was actually for European food. I found the recipes here easy, healthy and delicious. Especially the Italian recipes. See it was actually my mother who planted that first seed for my Italian food craze.
My mother would say "Beta (that actually means Son in Hindi Beti being daughter - my parents used to refer to me as beta as I was the eldest. Don't ask where the sense is in that!) you must try to cook Indian food, how will you survive on that European stuff?"
"Mum, you are the one who bought me that book, so what are you complaining about?"
"Yes, I know but it was because you were going to Europe and I thought it would be fitting."
"So, I am still in Europe and I enjoy the food!"
"Make daal! It is easy and you do not have to put much effort!"
"Yes, mum. I'll make daal tomorrow!"
Now, this is a telephone conversation between a daughter in Germany and her mother in Dubai!
I did NOT make daal. It seems to be solution for everything among Indian parents.
"Eat more Daal!" If you are feeling down "Eat Daal!" Feeling depressed - "Eat Daal!" Feeling energetic and full of life - "Eat Daal!"
Even when I was in San Francisco in May, after days of eating daal, when my cousin Varoon gathered up his courage and dared to say "Mum, I don't want anymore daal!" All he got was a "Shut up! You don't know good food when it is in front of you - just give them pizza and pasta then they are happy. You eat your daal!", from my aunt (whom I love and adore!) Well all of us (my cousin Megha, brother and me) grabbed our spoons and started eating our Daal.
But I am sure you will understand when I say that even though I joke about it, I love Indian food. It is healthy (Daal) and satisfying. Ever since I joined the Blogesphere and got into my little Indian Blog circle I tend to experiment even more with my Indian recipes.
This style of curry I made is something that you would not see very often. Firstly, beef is not very common in India. However, it can be easily substituted with chicken or lamb and for the vegetarians you can use mushrooms or hard boiled eggs. I created a taste that combines all the flavors of India in one dish. The tamarind adds a tangy aroma, combined with the ginger and tomatoes the entire dish became delectable.
I suggest serving it with a simple rice like my Pilaw with mustard and coriander seeds.
Music while cooking
Rishi Rich Featuring Veronica and Juggy D - Aj KalAlbum: The Project - *New on my iPod
Events on WFLH
Monthly Mingle - Take Two
From My Rasoi - Pumpkin
Ingredients:I have no special amounts to give you for this one as this was made more or less to the feel and the taste. I am sure many Indian housewives will tell you the same as my mum tells me "The most delicious recipes are made with the feel of your own talent for cooking!" For those who are less experimental, a word of encouragement - just go on and give it a try. I do try where ever I could. Simply try adding the other ingredients according to your own taste. Although I followed a basic recipe from a German cookbook for Indian curry it was too European for my taste - how ironic? That is why I spiced it up.
For Bhuna Paste:
Tamarind paste
Tomato Paste
50 g Ginger - mashed
4 Garlic cloves - mashed
2 red onions - finely chopped
1 red chili - finely chopped
Paprika powder
Black Peppercorns
cardamom pod
Cumin seeds
Rape oil
400g Beef rump - cut into cubes
2 large potatoes - cut into cubes
400 ml beef stock
450 g tomatoes - de-seeded and cut into bite size pieces
Salt and pepper to taste
Method:For the Bhuna paste:
In a large pan heat up the oil and add the cumin seeds, cardamom pod and black peppercorns. For a minute or two cook till the spices have released their aroma. Now one after the other add the rest of the ingredients for the paste. Saute for a few minutes until all the flavors have combined into a thick paste.
Add the potato cubes and cover with the paste. Now add the tomatoes and simmer for a further few minutes.
Add the stock to this mixture and cover with lid. Simmer for a few minutes - approx. 10 minutes.
In a separate pan fry the beef on a high heat quickly until brown. Add this to the potatoes and simmer for a further 10 minutes. If you prefer this curry to be less liquidy then simmer without the lid.
Serve with Pilaw with mustard and coriander seeds.
Verdict
OK this is not Daal, but it is so gooood! The combination of all these spices really was completely satisfying to the soul. We made this one evening when Soeren was away at his granparents for the weekend. It was just perfect - spicy and tangy all at once.
This is the perfect entry for this issue of Weekend Cookbook. The theme being an ingredient from my own country's culture. I have used several and combined them into a paste called Bhuna.
Off to Cate for the ARF 5 A Day Tuesday.
Also for Tony's Curry Mela.
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Spicy Avocado Chili Burgers!
Tell me something? Does this ever happen to you?
You are paging through a cookbook, magazine or surfing through the blogs and you see a picture that literally jumps out at you. A picture of something so divine looking and scrumptious that you just want to lick the page or the monitor!
Oh! Many of your pages are stuck together and your monitor is starting to soak on the sides due to this strange phenomenon?
Phew! Am I glad, I do not suffer alone!
Well it happened to me again. I saw a picture of this recipe here and started drooling straight away. It was really bad this time. I just could not stop drooling. So, after my keyboard decided to swim away, I got up and decided the only cure would be to make this myself.
Even at the grocery store I just could not shop fast enough. As I put the ingredients in my cart I was just imagining how this burger would taste. I must have been in a daze as I did get one or two funny looks from people, when I was ohhing! and ahhhing! at each ingredient. I did make one or two minor changes to the original recipe but nothing drastic.
I liked the fact that this recipe used coriander leaves. This year I had a try at growing this herb myself and I had a nice harvest. I chopped the leaves up and froze them to be able to use this throughout the coming winter.
Coriander is a lovely herb and in India we all know the health benefits for centuries. We've been traditionally using this for its anti-inflammatory properties. However it has become very popular in the western part of the world over the years. In Europe it is referred to as an"anti-diabetic" plant while recently in the USA coriander has been researched for its cholesterol-lowering effects.
Selecting and Storing:
Fresh coriander, also known as cilantro, leaves should really look deep green, vibrant and fresh. Stay away from those that are yellow or brown. The leaves should be crisp and firm.
Fresh coriander should always be stored in the refrigerator. If you have bought a whole plant with the roots in a small pot then cover the leaves with a loosely fitting plastic bag. If you just have the stems and the leaves, without the roots, wrap the coriander leaves in a damp cloth or paper towel and place them in a plastic bag. Whole coriander last for about a week, while just the leaves have a life of approx. 3 days.
As I did, you can also freeze coriander leaves. I prefer this method myself as I can buy and store in larger amounts. You can freeze the leaves either whole or chopped, in airtight containers. Do not thaw before use since it will lose much of its crisp texture. Alternatively, you can place it in ice cube trays covered with either water or stock that can be added when preparing soups or stews.
Music while cooking: Dani California - Red Hot Chili Peppers
Ingredients:
Burgers
500g minced beef (another option for those who do not eat beef is chicken or lamb)
1 large red onion - finely chopped
fresh coriander leaves - chopped
fresh basil - chopped (Pam's recipe did not include this but I had a bunch that needed to be used)
1 jalapeno pepper - finely chopped (alternatively you can use the ones from a jar)
1 egg - beaten
1 ripe avocado - cut into small cubes
salt and pepper
4 sesame seed burger buns
Spicy Chili Con Queso
1 medium sized can of tomatoes - chopped and thoroughly drained
1 can black beans - I used black bean in a chili sauce
1 large onion - finely chopped
150g Gruyere cheese - grated (Pam used Cheddar cheese)
1 teaspoon chili powder (Pam used chipotle chile powder)
1/2 tsp ground cumin
olive oil
salt and pepper
Method:
Chili Con Queso
Heat up the olive oil in a large pan. Saute the onions gently until soft making sure the do not brown. Stir in the tomatoes, beans, spices and the cheese. Stir until the cheese has melted and has combined making a nice thick, smooth sauce.
Keep warm.
Burgers
In a large mixing bowl add the ground beef and knead gently. Add the onions, herbs and beaten egg to the mince and combine thoroughly. Now add in the avocado cubes and gently combine into the mince mixture. At this point if you are cooking for kids take enough of the mixture out for their patties, then add the jalapenos and mix again.
Make four patties. A great tip from me is, lightly oil your hands before you do this. The meat won't stick to your hands and your burgers will have a fine sheen to them when you fry or grill them.
Grill or fry the burgers making sure not to turn them to often. When they are just about done allow them to drain on a paper towel. Then put them in the oven at a low temperature for a few minutes.
In the meantime toast the sesame buns. Now you can assemble the burgers.
On the bottom bun spoon some of the sauce, place a burger on top and spread some more of the con queso on top of the meat. Close the bun and serve immediately.
Verdict:
"Auuuuwww!" was Soeren's comments when he saw this on the dinner table. As Tom came down "OHHH!" was his comment. (Aren't men just so eloquent with words?) This was one wordless meal! We all just sat down at the table and binged away at these burgers. These were pretty big burgers and Soeren managed 3/4 of it, which really surprised me. After we all were done, we kind of threw ourselves back against the chairs and sighed!
"WOW!" was Tom's comment. "Ummmm!" said Soeren.
Like I said wordless. But then sometimes words just do not get to the point.
It was fantastic in every way. This burger is what I would list under satisfying and comforting. And filling. It covers your cravings for meat and spiciness through and through. The added freshness of the avocado was just brilliant. The taste of the lightly warm and fried avocado was tremendous. Crispy on the outside and soft on the inside.
Thank you Pam for sharing this recipe!
I am sending this over for Kalyn's Weekend Herb Blogging, which is being hosted over at my blogger buddy Tony's this week.
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Labels:
Beef
Big on Barbecue
You know when I write this post I think back to the actual day we had this barbecue. It was back then when Germany played against Argentina. Although we did not know it at the time the pictures were taken, but Germany would win the match and a mad soccer craze would pour not only at our place among our guests but throughout Germany.
Ironically, I am doing the write up now with the knowledge that Germany lost to Italians in the semi finals. Funny how in the process of an actual post you can share so many feelings, thoughts and experiences.
It was a turbulent wave of feelings, for both matches. On one side ecstatic happiness and then four days later, a sort of numb with shock feeling.
We are over it now and with the knowledge that the Germans not only played extremely well throughout the world cup but also with the fact that Germany was a fantastic host to all the guests and teams during the matches, we look forward to the next match against Portugal.
Sometimes, this country goes a little under-rated in the World but even though with all the bickering that goes on here about high taxes, expensive gas prices, high unemployment .... this and that ... it really is a fantastic place to live.
Anyway, yet another ironic fact in this story is that my Barbecue concentrates on the Italian tastes LOL! (so that brought me back on track!)
My previous post here was all about the basic sauces you would need for a quick barbecue. If you have made the sauces and already have these in your refrigerator, then you know that this grilling session is gonna be a quickie.
In the scrumptious photo above you can see just a few things I made all using the three sauces as a marinade, sauce and dip.
Pesto Aubergine Wraps
Ingredients:
Pesto alla Genovese
1 Aubergine - cut in slices lengthways
Mozzarella - sliced
Tomato - sliced
Olive oil
Method:
Spread some Pesto alla Genovese on the sliced aubergine. Lay a slice of tomato and mozzarella and fold over once. To keep it in place stick a toothpick into the middle of the wrap. Drizzle with olive oil. Allow to marinate for 20 minutes.
Put on barbecue and grill till soft and the cheese has started to melt.
Garlic/Herb Potatoes
Ingredients:
New potatoes - cut in half
olive oil
Aglio Olio
Dried Thyme
Salt and pepper
Method:
In a bowl place the potatoes. Add 2 teaspoons of the Aglio Olio. Drizzle with olive oil. Add the thyme and sprinkle with salt and pepper. Mix well. Allow to marinate for 20-30 minutes.
Grill on a barbecue till soft and slightly brown.
Mixed herb vegetables
Ingredients:
Aglio Olio
Mixed dried herbs
Vegetables of your choice. I used whole spring onions and long pointed bell peppers cut in half.
Olive oil
salt and pepper
Method:
Place vegetables in a long dish. Sprinkle with salt and pepper. Rub in some Aglio Olio and drizzle with olive oil.
Grill on a barbecue until soft.
Garlic Shrimps
Ingredients:
Fresh jumbo shrimps - peeled and cleaned
salt and pepper
Aglio Olio
lime juice
skewers
Method:
Rub the shrimps with plenty of Aglio Olio, salt and pepper. Pour the juice of one lime and allow to marinate for 6-8 hours.
Place the shrimps on skewers. A little tip from me: If you are using wooded skewers place them in some water for 20 minutes or so. This way they won't burn on the grill.
Grill the shrimp skewers for just a few minutes on each side.
Spicy swordfish skewers
Ingredients:
Swordfish filet - cut in cubes
Arrabiata
salt and pepper
Method:
Place the fish filet cubes in a bowl and mix with the Arrabiata well. Salt and pepper to taste.
Marinate for 6-8 hours.
Place the fish cubes on skewers and grill for a few minutes until cooked.
Verdict:
Phew! The write up took more time to do then the actual preparations for the barbecue ;-)
I am just going to say one thing for the verdict - DELICIOUS.
It was easy, simple and the most important thing - I had time for my guests and was able to enjoy their company.
If you are like my friend - fussing and fretting, I really hope this post shows you that sometimes you too as a host can relax and have fun.
As the host of the Monthly Mingle I would like to thank all those you have sent in their entries.
Round-up tomorrow!
There are so many gorgeous things on this barbecue so I thought Cate would be glad to receive a whole barbecue meal for the great ARF 5 A Day Tuesday.
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Pizza Meatloaf
Ripe juicy tomatoes and crunchy bell peppers make this meatloaf a welcome change to the traditional meatloaf served up at most mealtimes. Served with fresh vegetables, even kids will gladly ask for another portion of this fun and nutritious meatloafIngredients:
1 bread roll (from the previous day)
5 tomatoes - sliced
2 yellow and 1 green bell pepper - sliced and de-seeded
2 red onions - sliced
2 garlic cloves - finely chopped
700g beef mince
2 eggs
1 teasp. fresh thyme and oregano
Salt & pepper
100g grated Emmentaler cheese
Chopped fresh basel
Method:Soak the roll in water until soft, then squeeze out well. Add this to the mince with the finely chopped garlic, eggs, herbs, salt and pepper. Mix well and form into a loaf. Put this on a baking tray and press down gently to flatten.
Pre-heat the oven to 225 °C.
In a pan heat up some olive oil. Fry the onion rings, bell peppers and tomatoes gently until the juices and flavours have blended.
Pour the vegetables onto the meatloaf and press down. Sprinkle the cheese over the top and bake in the oven for approx. 30 minutes.
Take out and add the fresh basel over the top.
Verdict:
I served this with mashed potatoes and green beans. Folks, my two men were so quiet on the dinner table because they were so busy spooning the food. Soeri, didn't even ask what was in the meatloaf, as he usually does, he just ate!
I think I can forget about making any other type od meatloaf from now.
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