You can basically use your favorite recipe for beef stew, with the
addition of the peaches and corn on the cob, and served in the pumpkin
shell as described below. Whatever you do, don't omit the peaches.
They make this dish unique and add a wonderful dimension of sweetness.
Argentinean Beef Stew (Carbonada)
3 Tbs (45 ml) butter
2 cloves garlic, finely chopped
1 large onion, chopped
2 tomatoes, coarsely chopped
1 green bell pepper, chopped
1 1/2 lb (700 g) tender beef, cut in cubes
Salt and freshly ground black pepper to taste
3 white potatoes, peeled and diced
3 sweet potatoes, peeled and diced
2 cups beef broth, consomme, or red wine
8 peach halves (fresh or canned)
4 ears of corn on the cob, cut into 1 in (2 cm) pieces
1 6-8 lb (3-4 kg) pumpkin, top removed and seeds and
membranes removed
Heat the butter in a large, heavy pot over moderate heat. Add the
garlic and onion and cook for 5 minutes, until tender but now browned.
Add the tomatoes, pepper, beef, salt and pepper and let cook for 15
minutes, stirring occasionally. Add the potatoes and sweet potatoes
and broth or wine. Stir and lower the heat and simmer for 45 minutes,
stirring occasionally and adding more liquid if necessary. Add the
peach halves and the corn and simmer for an additional 15 minutes.
Meanwhile, butter the rim of the pumpkin and salt and pepper the
inside liberally. Place in a large oven proof serving dish and bake
in a 350F (180C) oven for 20 to 30 minutes, until the flesh is tender
but still firm and still offers resistance to a fork. Do not allow
the pumpkin to become too soft or it will collapse. Fill the pumpkin
with the stew and serve immediately, including some of the cooked
pumpkin with each portion. Hint: I recommend you bake and serve the
pumpkin in the same dish to avoid breaking the pumpkin by handling it,
and in a dish large enough to hold the stew in case the pumpkin
bursts. Serves 6 to 8.
The main dish in our "Light and Easy" menu couldn't get any easier
than this one. Keep it in mind for those evenings when you just don't
feel like cooking.
Chicken Dijon
4 boneless, skinless chicken breast halves
2 Tbs (30 ml) Dijon-style mustard
2 Tbs (30 ml) mayonnaise
2 Tbs (30 ml) grated Parmesan cheese
Salt to taste
Paprika to taste
1/4 cup (60 ml) sliced blanched almonds
Place the chicken between to pieces of wax paper or plastic wrap and
pound to a thickness of about 1/2 inch (1 cm). Mix together the
mustard, mayonnaise, Parmesan, salt, and paprika and spread on the
chicken. Place the chicken on a lightly greased baking sheet and bake
in a preheated 350F (180C) oven for 20 minutes. Sprinkle with the
sliced almonds and cook an additional 10 minutes. Serves 4.
Some of my readers might suspect that I chose this recipe because I'm
crazy about olives. Some of my readers might be right. Use imported
Seville olives for an authentic taste of Spain, but any good quality
brine-cured green olives will do fine.
Chicken with Olives (Pollo con Aceitunas)
3 Tbs (45 ml) olive oil
2-3 lbs (900-1350 g) chicken parts
1 onion, chopped
2-4 cloves garlic, finely chopped
1 15-oz (425 g) can tomatoes, drained and coarsely chopped
3/4 cup (180 ml) dry sherry or water
1/2 tsp (2 ml) dried thyme
1/2 tsp (2 ml) fennel seeds
Salt and freshly ground pepper to taste
1 cup (250 ml) pitted green olives
Heat the oil in a large pan over moderate heat and brown the chicken
pieces on all sides. Add the remaining ingredients except the olives
and simmer covered over low heat until the chicken is tender, about 1
hour. Add the olives and cook uncovered for 15 minutes. Serves 4 to 6.
Japanese "Mother and Child" Salmon (Ikura Donburi)
1/4 lb (125 g) salmon roe
2 Tbs (30 ml) soy sauce
2 Tbs (30 ml) sake* (Japanese rice wine)
1 Tbs (15 ml) mirin** (Japanese sweet cooking wine)
1-2 lbs (900-1800 g) salmon fillets
Juice of 1 lemon
1 sheet nori** (dried seaweed), crushed (optional)
Wasabi** (Japanese "horseradish")
Cooked white rice (optional)
* Available in any good liquor store
** Available in finer supermarkets and Asian specialty shops
Combine the salmon roe, soy sauce, sake, and mirin in a small bowl
and marinate for 10 to 15 minutes. Meanwhile, place the salmon
fillets in a baking dish and sprinkle with the lemon juice. Cook
under a preheated broiler until browned on top and barely cooked
through, 8 to 10 minutes. Transfer the salmon to a platter and spoon
the roe mixture on top. Sprinkle with crushed nori if desired.
Alternately, flake the cooked salmon with a fork and place on a bed of
cooked white rice. Top with roe mixture and optional nori. Serve
with wasabi. Serves 4 to 6.
The spicy rub used in this recipe can also be applied to pork, lamb,
and seafood.
Moroccan Roast Chicken
2 shallots, chopped
2-4 cloves garlic, chopped
2 sprigs parsley
2 sprigs cilantro (coriander)
2 tsp (10 ml) paprika
2 tsp (10 ml) ground cumin
Salt and freshly ground pepper to taste
Cayenne pepper to taste (optional)
3-4 lbs (1.5-2 Kg) whole chicken or chicken parts
2 lemons, quartered
Combine the shallots, garlic, parsley, cilantro, paprika, cumin, salt,
pepper, and optional cayenne in an electric blender or food processor
and process until a smooth paste is formed. Rub the paste on the
chicken and refrigerate for 1 to 2 hours. Place the chicken in a
roasting pan and place the lemon wedges among the pieces (or in the
cavity if using a whole chicken), squeezing a little lemon juice over
the chicken. Bake in a preheated 400F (200C) oven (or grill over hot
coals) until the juices run clear when the thickest part of the thigh
is pierced, about 1 hour (2 hours if using a whole chicken). Remove
from the oven and let stand for 10 minutes before serving. Serves 4
to 6.
Before we get to the next recipe, lets talk a little about cooking
ground (minced) meats. Unlike whole cuts of meats such as steaks,
chops, and roasts where bacterial contamination is confined to the
exposed surfaces of the meat, ground meats have these same bacteria
dispersed throughout. Therefore, extra attention should be paid when
handling ground meats, and all surfaces they come into contact with
(including your hands) should be thoroughly washed before and after
the meat has been handled. This also means that ground meats should
be thoroughly cooked, and for once I agree with the USDA's guidelines
on meat doneness temperatures. All ground meat products should be
cooked to an internal temperature of 160F (70C), or just until there
is no trace of pinkness in the center. If you prefer your burgers
pink in the center, cook them so at your own risk.
My favorite cut of meat for ground beef is chuck because it tends to
contain 20 to 25 percent fat. Use other cuts, such as sirloin or
round, but don't be tempted by any of the meats that are labeled
"lean" - you will be sacrificing flavor along with the fat. I like my
burgers on the large size and usually plan on 1/2 pound (225 g) of
meat per burger, but you can make yours smaller if you like and allow
1/4 to 1/3 pound (110-150 g) per serving. Always form the patties
larger and thinner than you want the final product to be because they
will shrink and plump as you cook them, and don't forget to season the
meat before you make the patties.
These Asian-inspired burgers are great all by themselves, but you can
also serve them on buns along with the traditional garnishes. You may
want to add a bottle of soy sauce and some fresh beans sprouts to your
standard selection of toppings.
Asian-Style Mushroom Burgers
1-1 1/2 lbs (450-675 g) ground beef, preferably chuck
6-8 dried shiitake or black mushrooms, soaked in hot
water for 30 minutes, stems removed, finely chopped
2-3 cloves garlic, finely chopped
1 scallion (spring onion), green and white parts, finely chopped
1/4 cup (60 ml) chopped cilantro (coriander leaves)
3 Tbs (45 ml) soy sauce
1 Tbs (15 ml) sesame oil
1 Tbs (15 ml) chopped fresh ginger
1 tsp (5 ml) Chinese five-spice powder
Salt and freshly ground pepper to taste
Combine all the ingredients in a mixing bowl and mix thoroughly with
your hands. Form gently into 4 to 6 patties and grill over hot coals,
pan-fry, or broil until cooked through, turning once halfway through
cooking. Serves 4 to 6.
Although I love ribs for their tender, flavorful meat, I rarely order
them in restaurants because they are almost invariably coated with a
thick red paste made primarily of sugar. I know that everything
tastes better with sugar on it, but do you really want to put sugar on
everything you eat? Think of the calories. I prefer preparations
that rely more on the judicious use of seasonings rather than a candy
coating, as in this recipe.
Asian-Style Short Ribs
2 Tbs (30 ml) vegetable oil
3-4 lbs (1.5-2 Kg) meaty beef short ribs
Freshly ground pepper to taste
1 onion, chopped
3-6 cloves garlic, chopped
1-inch (2 cm) piece of ginger, cut into thick slices
5 whole star anise
1 cup (250 ml) water
1/2 cup (125 ml) soy sauce
1 Tbs (15 ml) rice wine vinegar
Heat the oil in a large heavy pot over high heat. Season the ribs
with pepper and brown in batches on all sides. Transfer the ribs to a
platter and saute the onion and garlic in the same pot until tender
but not brown, about 5 minutes. Add the remaining ingredients and
bring to a boil. Add the ribs back to the pot and reduce the heat to
low. Simmer tightly covered, turning the ribs once or twice, until
the meat is almost falling off the bone, 1 1/2 to 2 hours. Transfer
the ribs to a serving platter and reduce the liquid in the pot until
it is thick and syrupy. Remove and discard the ginger and star anise
and spoon the sauce over the ribs. Serves 4 to 6.
I know several people who are adamant that the words "elegant"
and "sandwich" should never be used in the same sentence, so
call these sandwiches what you will - I think they're elegant.
Avocado and Goat Cheese Sandwiches
1 large ripe avocado, peeled, pitted, and roughly chopped
1 clove garlic, finely chopped
1 Tbs (15 ml) lemon juice
Salt and freshly ground pepper to taste
1 French baguette cut into 4-inch (10 cm) lengths and
split, or 4 to 6 crusty rolls, split
4-6 oz (110 - 170 g) goat cheese
1-2 ripe tomatoes, sliced
Mix together the avocado, garlic, lemon juice, salt, and pepper.
Spread the avocado mixture on one side of the bread. Spread the
goat cheese on the other side, and place the tomato slices in between.
Serves 4 to 6.
If you agree with me that blue cheese makes just about anything taste
better and that crispy bacon belongs to the candy food group, you'll
love these stuffed burgers.
Bacon and Blue Burgers
1-1 1/2 lbs (450-675 g) ground beef, preferably chuck
2 Tbs (30 ml) Worcestershire or soy sauce
Salt and freshly ground pepper to taste
2-3 strips bacon, fried crisp and crumbled
1 cup (250 ml) crumbled blue cheese
Mix the meat with the Worcestershire sauce, salt, and pepper and form
into 8 or 12 patties. Combine the bacon and blue cheese and divide
between half the patties. Place the remaining patties on top and
press the edges to seal. Grill over hot coals, pan-fry, or broil until
cooked through, turning once halfway through cooking. Serves 4
to 6.
Foods baked in a cream sauce and topped with bread crumbs are
usually called "scalloped" after the shellfish that is often cooked in
this manner, but I thought "scalloped oysters" as a title for this recipe
might be slightly confusing, not to mention downright oxymoronic.
Call it whatever you like, this old-fashioned dish is sure to please
oyster lovers.
Baked Creamed Oysters
2 cups (500 ml) crushed soda crackers
1 cup (250 ml) bread crumbs
3/4 cup (180 ml) melted butter
1 Tbs (15 ml) chopped fresh chives (optional)
1 quart (1 L) shucked oysters in their liquor
1 cups (250 ml) heavy cream or half-and-half
A grating of fresh nutmeg
Salt and freshly ground pepper to taste
Mix together the soda crackers, bread, crumbs, butter, and optional
chives. Spread about one quarter of the mixture in a greased baking
dish and top with half the oysters and liquor. Mix together the
cream, nutmeg, salt, and pepper and pour half the mixture over the
oysters. Sprinkle with about half the remaining crumb mixture and top
with the remaining oysters and liquor. Add the remaining cream
mixture and top with the remaining crumb mixture. Bake in a preheated
350F (180C) oven until heated through, about 20 minutes. Broil under
a preheated broiler until the top is lightly browned and serve
immediately. Serves 4 to 6.
Julia Child displays her classic French training with this dish.
Ragout of Chicken
Adapted from "The Way to Cook" by Julia Child
2 Tbs (30 ml) butter
1 Tbs (15 ml) olive oil
2-3 lbs (900-1350 g) chicken parts
2-3 large onions, sliced
Salt and freshly ground pepper to taste
1-2 cloves garlic, finely chopped
1 bay (laurel) leaf
1/4 tsp (1 ml) dried thyme
1 large tomato, chopped
3 cups (750 ml) dry red wine
1 cup (250 ml) chicken stock
1 1/2 Tbs (22 ml) all-purpose flour blended to a paste with
1 1/2 Tbs (22 ml) butter
Chopped parsley for garnish
Heat the butter and oil in a large heavy pot over high heat and
brown the chicken pieces on all sides. Remove the chicken to
a plate and, in the same pot, cook the onions until lightly browned,
10 to 15 minutes. Season the chicken with salt and pepper and
return it to the pot. Add the garlic, bay leaf, thyme, tomato, wine,
and chicken stock and bring to a boil. Reduce the heat and simmer
tightly covered until the chicken is cooked through, about 20
minutes. Transfer the chicken pieces to a serving platter. Skim off
and discard as much fat as possible from the liquid in the pot. Stir
the flour mixture into the liquid, stirring to thicken it slightly. Spoon
the sauce over the chicken and garnish with chopped parsley.
Serves 4 to 6.
Always be sure to smell scallops before you buy them - they
should have only a faint aroma of the sea. And avoid those that
are sitting in a puddle of milky liquid, a sure sign that they have
been chemically treated to make them whiter and absorb water.
At the price we pay for scallops these days, that's expensive water.
Scallop Kebabs
1-1 1/2 lbs (450-675 g) sea scallops
2-3 slices partially cooked bacon, cut into 1-inch (3 cm) pieces
Olive oil
Salt and freshly ground pepper to taste
About 1/4 cup (60 ml) freshly grated Parmesan cheese
Lemon wedges for garnish
Skewer the scallops, alternating with the bacon pieces, and
drizzle lightly with olive oil. Season with salt and pepper (remember,
the bacon is already salty) and roll in the grated Parmesan. Grill
over hot coals or under a preheated broiler until the edges of the
bacon are sizzling and the scallops are firm and opaque, about 2
minutes per side. Serve immediately, garnished with lemon wedges.
Serves 4 to 6.
My British readers will be quick to point out that shepherd's pie is
made with lamb or mutton, and that when made with beef this dish is
properly known as cottage pie. Regardless of the meat used, the
rest of the world has come to know this dish as shepherd's pie. My
version has a South American twist with the addition of raisins and
hard-cooked eggs, ingredients typically found in the meat-filled
pastries called empanadas.
Shepherd's Pie
1 lb (450 g) ground lamb or beef
1 large onion, finely chopped
1 rib celery, finely chopped
1 clove garlic, finely chopped
1 15-oz (420 g) can tomato sauce
1/4 cup (60 ml) raisins
2 hard-cooked eggs, chopped
2 bay (laurel) leaves
1 tsp (5 ml) dried thyme
1 tsp (5 ml) dried marjoram
Salt and freshly ground pepper to taste
4 large potatoes
1 Tbs (15 ml) butter
1/4 cup (60 ml) milk
Saute the ground beef, onion, celery, and garlic in a large skillet
over moderate heat until the meat is browned. Drain the liquid and
do not return to the heat. Stir in the tomato sauce, raisins,
hard-cooked eggs, bay leaves, thyme, marjoram, and black pepper.
Meanwhile, boil the potatoes in salted water until soft and drain.
Add the butter and gradually add the milk while mashing the potatoes
with an electric mixer or hand masher - the consistency of the
mashed potatoes should be firm. Transfer the meat mixture to baking
dish and spread the potatoes evenly over the top. Bake in a
preheated 350F (180C) oven until the potatoes are lightly browned,
about 20 minutes. Serves 6 to 8.
Recipes copyright by World Wide Recipes and reproduced with permission.
Sunday, March 21, 2010
