27/01/12

Beef Blanquette and Biscuits

Beef Blanquette : Place the following ingrediants in a slow cooker : -hunks of stewing beef -1 chopped onion -1/2 cup of muscat sec (white wine) -1/2 cup of vegtable broth -salt, pepper and 4 cloves Cook on high for 8h. Make a roux: -20g of butter -1 tbs of potato starch Add the broth from the stew plus 1/2 cup of vegtable broth. Now add 2 tbs of powdered milk and a big handfull of frozen mushrooms. (I only used powdered milk because I did not have any more normal milk) Put the meat in and let the sauce cook down and... [Lire la suite]
Posté par Sarah Rose à 12:00 - - Commentaires [1] - Permalien [#]

14/10/11

Moo shu Pork

Shelly from C Mom Cook has dared us to make Moo Shu Pork for this month's edition of Daring cooks. Well here comes my version of Moo Shu for You! Tonight I'm alone, getting over the flu, not really hungry but knowing that tomarrow is my deadline I've pulled up my sleaves and gotten to work. Plum sauce: Pit some plums. Cook them down with some water, sugar, ginger, chili and anise star. When tha flavors have nicely come together and the consitancy is jam like it's ready! Let it cool down... [Lire la suite]
Posté par Sarah Rose à 12:00 - - Commentaires [1] - Permalien [#]
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14/08/11

Appams and Sri lankan beef curry

Now I really didn't think I'd like appams, I mean it's a fermented pancake! When I was in the south of india I tasted idlis, a fermented rice and lentil cake, after that experience I avoided the fermented breads all together so I did't taste any appams while I was there. Now I'm sorry. When I saw that thia months daring cooks challenge was to make appams, I sighed, sceptically telling myself maybe this challenge would help me come to terms with my dislike for fermented breads. It worked!!! Appams, or how to like fermented... [Lire la suite]
Posté par Sarah Rose à 00:00 - - Commentaires [0] - Permalien [#]
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14/07/11

Middle Eastern Ravioli

I made these as my first Daring Cooks Chalenge. I was very busy at the time so I was a bit late in post the pictures for this recipe, sorry! The Dough: Pour 300g of flour and 1 tea of salt on to your counter and make a well in the center. Crack 2 eggs into the well. Then add 3 tbs of olive oil. Start mixing the dough by hand. Because I found the dough a bit dry I added 2 egg yolks (frozen) and a little water(1-3tbs). Keep on kneading until the dough is shiny and springy. Leave the dough to rest while you prepare... [Lire la suite]
Posté par Sarah Rose à 12:00 - - Commentaires [0] - Permalien [#]
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15/05/11

Cheese Soup

It's been a year since I first heard of the international cheese soup contest. Being obessed with cheese this kinda got my imagination going. When I found out that my boyfriend's familly regularly went to this soup tasting festival, I felt kind of left out, why hadn't we gone yet? "Well, because there are food oriented festivals all the time, and how were they to know that I'd be particularly interested in this one?" They live in the south west of France, worldly reknown for its food and I'm interested in all of it!!! I finally... [Lire la suite]
Posté par Sarah Rose à 12:00 - - Commentaires [2] - Permalien [#]
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27/02/11

Sweet Beef Stew

Slice up 2 onions, 2 sweet onions and 2 cloves of garlic. Fry these up in 2 tbs of olive oil and 1tbs of sunflower oil in a big pot. When transparent add your beef, I used 3 plat de côtes I'm sorry but I have no idea what this piece of meat is called in english, this cut is situated near the ribs. Fry until golden. Pour in 1 to 1.5l of homemade vegatable broth, if you must use premade stuff don't add any salt. Lower tha heat. Now you can add some frita and some canned corn kernels (fresh corn would be so much better but you can't... [Lire la suite]
Posté par Sarah Rose à 10:00 - - Commentaires [1] - Permalien [#]
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27/03/09

Satsivi

Satsivi is originally a Circassian dish which the Georgians borrowed and adapted from their neighbours. Boil the chicken with 3-4 bay leaves and 1/2 an onion in 3-4 cups of waterChop 2 mideum size to large onions and 3 cloves of garlic.  Fry them, optimally in the grease from the bird,  but otherwise in olive oil  in a deep pan, then add 1/4 cup floor.Then slowly pour in the hot stock from the chicken. Stir constantly until the sauce thickens. Grind   in the food processor enough walnuts to get about 1... [Lire la suite]
Posté par Sarah Rose à 15:00 - - Commentaires [0] - Permalien [#]
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25/03/09

Pastilla "Auvergnate"

4 Feuilles de brique1 pomme de terre coupé en fines lamelles1 onion coupé en lamellesdes lentilles2 saucisses coupé en petits morceauxpoivre/selhysope1/2 tea Sucre rouxhuile d'olive Préchauffer le four à 200°. Placer du papier sulfurisé au fond d'une moule. Mettre 2 feuilles de brique au fond Placer en couches sucessives tous les ingrediants. D'abord les lamelles de pomme de terre légèrement précuites au micro-ondes. Puis les lentilles, la saucisse, les onions (aussi précuites au mico-ondes) et en dernier le sel,... [Lire la suite]
Posté par Sarah Rose à 08:50 - - Commentaires [0] - Permalien [#]
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23/03/09

Stephanie's Shameless sweet and sour chicken

I have friends that are great cooks but also have kids so they come to develop a keen skill at making good food fast. In a baking dish put 8 chicken legs dump on top 1 can of peaches and 1 jar of salsa just for the pizzazze add 3 diced shallots. Stick the dish in the oven for 45min and "TA-DAH" . It's delicious, trust me! Serve with white rice.
Posté par Sarah Rose à 21:21 - - Commentaires [0] - Permalien [#]
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23/03/09

Tamara's Killer Curry

This curry is really easy and tastes absolutly fabulous! In a big cast iron pot satay up the cunks of pork untill they're golden then poor on top: 1 can of coconut milk + 1 can of mangoes + 1 can of lychees+ 4-5 generous tbs spoons of red curry paste Let the pot simmer, after about an hour add 1 large bouquet of chopped freash cilantro. Cook for about an hour and a half untill the meat is stringy and tender. Serve with rice. Yum!
Posté par Sarah Rose à 13:15 - - Commentaires [0] - Permalien [#]
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