Wednesday, September 16, 2009

Beef Stew With Marsala Wine and Mushrooms

This is a recipe I created today based on the fact that I was in the mood for Boeuf Bourguignon but did not want to go to the store for a bottle of red wine.

1 lb. chuck roast, cubed and coated with 1 tbsp. flour
2 tbsp. Extra Virgin Olive Oil
3 carrots, sliced
3 medium potatoes, peeled and cubed into large pieces
8 oz package white mushrooms, sliced thickly
2 cups beef broth
1 onion, chopped
1 garlic clove, sliced
3 sprigs fresh thyme
1/4 cup Marsala Wine
2 tbsp flour mixed with 1/2 cup water (thickener)
Salt and pepper to taste

Heat a heavy cast iron Dutch oven. Add olive oil and add beef cubes. Do not stir or turn until the beef is nicely browned. Turn over and brown other side too. Add onions and garlic. Cook until onions are translucent. Add thyme sprigs and beef broth and mushroom. Bring to a boil and then lower to medium low.

When the beef is tender, approximately 45 minutes later, add the potatoes and carrots. Cook until potatoes and carrots are tender, another 20 minutes or so. Add thickener and cook another 2 minutes or so.

Serve with buttered noodles or rice.

Sunday, September 13, 2009

Egg Fu Yung

Brown Sauce
Egg Foo Young

This is my recipe for Egg Fu Yung that my son loves.

Serves 4

5 Large Eggs (beaten with 1 tablespoon water)
1/4 to 1/2 lb. cooked shrimp (shelled, deveined and cut into sections)
1/4 cup fresh mung bean sprouts

Brown Sauce:
2 tablespoons corn starch
1/4 cup Soy Sauce
1 cup water
Salt and pepper to taste (preferably white pepper)

Heat frying pan while you mix the batter for the egg omelets. Add two tablespoons vegetable oil to hot pan, making sure to coat the bottom evenly. Add approximately 1/4 to 1/2 cup of batter to make each omelet (depending on how big you want them). Cook until egg sets and flip over. Continue until batter runs out. Set aside.

For sauce:

Stir all ingredients for brown sauce together and simmer in a small saucepan, stirring constantly, until sauce thickens and the sauce loses its opaqueness.

Serve the Egg Fu Yung with white rice and brown sauce over it.

Friday, September 11, 2009

Tabbouleh

TabboulehThis is my recipe for Tabbouleh.

1 cup Bulgar Wheat (dried) - Prepare by pouring 1 cup boiling water on dried Bulgar and let sit until all water is absorbed.
1 bunch fresh Italian parsley, chopped coarsely (you may add some fresh mint too)
1 Cucumber, peeled and diced
1 cup Grape or Cherry Tomatoes, sliced in halves
1/4 cup minced Green Onions
1/4 cup sliced green olives (or combination of green and Kalamata olives)
2 Tbsp. Extra Virgin Olive Oil
Juice of one lime or lemon.
Salt and pepper to taste.

Combine all above ingredients.

Serve.