Mom’s Beef Stew

I had the opportunity to cook with my mother one day and when I asked her what we were going to make, she said beef stew, but not the traditional kind with lots of tendon etc. called “hong shao niu rou.”  When asked about how she found the recipe or who she learned from she said”my own recipe.” She was a little embarrassed as I was jotting things down and taking pictures because I told her I was putting this on my blog.  She said that it might not turn out good and I’d be steering people in the wrong direction.  So the ingredients are eyeballed by her, and interpreted by me, so hopefully my guesstimates turn out currently.  You can also  tweak it as you go and add or subtract what you don’t like.  So here goes nothing, this is what I call “Mom’s Beef Stew.”  Personally I really liked it when she made it and so did my dad and brother so I hope you enjoy it too.  If you don’t have a wok, you can use a pan or a large non stick pot, no worries.

**To bypass the story and the pictures and get the Ingredients and Directions in it’s whole entirety you can scroll down to the end of the post.

Ingredients

1 onion, halved and sliced thickly
3 carrots, cut into 1 inch pieces
2 shallots, halved and sliced
2 cloves garlic, minced
Ginger root (about 2 finger widths and 1 inch, sliced thinly
3 tablespoons of oil
1 can of chicken broth (14.5oz.)
Approximately 1 cups of water (if the final product is too thick, add a little more water)
2 lbs of beef, cubed
2 tablespoons cornstarch
1 tablespoon salt
2 tablespoons brandy
1 tablespoon soy sauce
1 tablespoon of oriental beef spice (optional)
4 tablespoons ketchup
2 tablespoons oyster sauce

Directions

Step 1. Cut the root ends off the onion and then cut in half.  Slice the onion starting at an angle like so.

Step 2. Next cut the carrots into 1 inch pieces, these larger chunks prevent them from melting all away.

Step 3. Peel the ginger root and slice a piece off of one side so there is a flat side for you to place on the board (this bakes it easier to slice the ginger root since it won’t be moving around)
Step 4. Cut the root ends off the shallots, cut in half and slice.

Step 5. Slice the beef into 1 inch cubes.

Step 6. Put the beef in a bowl and toss with the cornstarch

Step 7. Pour 1 tablespoon of oil in the wok and sautee carrots for about 5 minutes.  Place the carrots into a pot with the water and the chicken broth.

Step 8. Next, poor another tablespoon of oil in the wok, let it heat for a little bit and then throw in the ginger.  Let the ginger brown for about 30 seconds to 1 minute, then throw in the beef.  Spread the beef out so that each piece touches the hot wok.  Once one side is browned, flip the beef and brown the other side.  Once the beef is browned, put it back into the bowl you started with.  I know there was raw beef in it before but we’ll be putting the beef back into the wok in a little bit so don’t worry.

Step 9. Pour 1 tablespoon of oil into the wok again and sautee the shallots, onion and garlic together.  Once the onions start to caramelize, throw the beef back into the wok.

Step 10. Throw in your salt, brandy, soy sauce, beef spice, ketchup and oyster sauce at this point and toss all together.

Step 11. Once everything is mixed, spoon everything into the pot with the carrots, water and chicken broth.

Step 12. Bring the pot to a boil, then let simmer for 20-30 minutes.  Your beef should become tender, if not let simmer for 5-10 minute intervals until you get the texture you like.  The suace should thicken at this point because of the cornstarch but if it doesn’t, you can take a ladle of the sauce and mix it with 1/2 tablespoon of cornstarch and pour back into the pot.
Step 13. Serve with rice and veggies – that’s how I like it.

Ingredients
1 onion, halved and sliced thickly
3 carrots, cut into 1 inch pieces
2 shallots, halved and sliced
2 cloves garlic, minced
Ginger root (about 2 finger widths and 1 inch, sliced thinly
3 tablespoons of oil
1 can of chicken broth (14.5oz.)
Approximately 1 cups of water (if the final product is too thick, add a little more water)
2 lbs of beef, cubed
2 tablespoons cornstarch
1 tablespoon salt
2 tablespoons brandy
1 tablespoon soy sauce
1 tablespoon of oriental beef spice (optional)
4 tablespoons ketchup
2 tablespoons oyster sauce

Directions
Step 1. Cut the root ends off the onion and then cut in half.  Slice the onion starting at an angle like so.
Step 2. Next cut the carrots into 1 inch pieces, these larger chunks prevent them from melting all away.
Step 3. Peel the ginger root and slice a piece off of one side so there is a flat side for you to place on the board (this bakes it easier to slice the ginger root since it won’t be moving around)
Step 4. Cut the root ends off the shallots, cut in half and slice.
Step 5. Slice the beef into 1 inch cubes.
Step 6. Put the beef in a bowl and toss with the cornstarch
Step 7. Pour 1 tablespoon of oil in the wok and sautee carrots for about 5 minutes.  Place the carrots into a pot with the water and the chicken broth.
Step 8. Next, poor another tablespoon of oil in the wok, let it heat for a little bit and then throw in the ginger.  Let the ginger brown for about 30 seconds to 1 minute, then throw in the beef.  Spread the beef out so that each piece touches the hot wok.  Once one side is browned, flip the beef and brown the other side.  Once the beef is browned, put it back into the bowl you started with.  I know there was raw beef in it before but we’ll be putting the beef back into the wok in a little bit so don’t worry.
Step 9. Pour 1 tablespoon of oil into the wok again and sautee the shallots, onion and garlic together.  Once the onions start to caramelize, throw the beef back into the wok.
Step 10. Throw in your salt, brandy, soy sauce, beef spice, ketchup and oyster sauce at this point and toss all together.
Step 11. Once everything is mixed, spoon everything into the pot with the carrots, water and chicken broth.
Step 12. Bring the pot to a boil, then let simmer for 20-30 minutes.  Your beef should become tender, if not let simmer for 5-10 minute intervals until you get the texture you like.  The suace should thicken at this point because of the cornstarch but if it doesn’t, you can take a ladle of the sauce and mix it with 1/2 tablespoon of cornstarch and pour back into the pot.
Step 13. Serve with rice and veggies – that’s how I like it.

Salted Brown Butter Rice Krispy Treats

I came across this recipe on my friend Kotomi’s blog Bake Greek who found the recipe on Smitten Kitchen.  Let’s just say Kotomi didn’t lie.  Kotomi, if you’re reading this, these Rice Krispy Treats, with subtle hints of sea salt, are absolutely out of this world.  Probably one of the best sweet and savory thing I’ve eaten yet.  My aunt couldn’t stop eating these and she wasn’t the only one.  Absolute perfection I say and super easy to make.

**To bypass the story and the pictures and get the Ingredients and Directions in it’s whole entirety you can scroll down to the end of the post.

Makes 16 2-inch squares or 32 1- x 2-inch small bars

Ingredients:
4 ounces (1/4 pound or 1 stick) unsalted butter, plus extra for the pan
1 10-ounce bag marshmallows
Heaping 1/4 teaspoon coarse sea salt
6 cups Rice Krispies cereal (about half a 12-ounce box)

Directions

Before cooking, butter (or coat with non-stick spray) a 9″x13″ cake pan (I didn’t actually do this, but I used a non stick pan so my rice krispy came out just fine”

Step 1. In a large pot, melt butter over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don’t take your eyes off the pot as while you may be impatient for it to start browning, the period between the time the butter begins to take on color and the point where it burns is often less than a minute.

Step 2. As soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows. The residual heat from the melted butter should be enough to melt them, but if it is not, turn it back on low until the marshmallows are smooth.

Step 3. Remove the pot from the stove and stir in the salt and cereal together.

Step 4. Quickly spread into prepared pan. I used a 9″x13″ pan.  I also used a piece of  parchment paper to press it firmly and evenly into the edges and corners, this makes for a quicker and easier process.

Step 5. Let cool, then stick a spatula between the rice krispy and the edges of the pan to make sure it won’t stick.  I used a non stick pan so it was pretty easy getting it out.  Cut into squares and get ready to make new friends.

Ingredients:
4 ounces (1/4 pound or 1 stick) unsalted butter, plus extra for the pan
1 10-ounce bag marshmallows
Heaping 1/4 teaspoon coarse sea salt
6 cups Rice Krispies cereal (about half a 12-ounce box)

Directions
Step 1. In a large pot, melt butter over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don’t take your eyes off the pot as while you may be impatient for it to start browning, the period between the time the butter begins to take on color and the point where it burns is often less than a minute.
Step 2. As soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows. The residual heat from the melted butter should be enough to melt them, but if it is not, turn it back on low until the marshmallows are smooth.
Step 3. Remove the pot from the stove and stir in the salt and cereal together. Quickly spread into prepared pan. I liked to use a piece of waxed or parchment paper that I’ve sprayed with oil to press it firmly and evenly into the edges and corners, though a silicon spatula works almost as well.
Step 4. Quickly spread into prepared pan. I used a 9″x13″ pan.  I also used a piece of  parchment paper to press it firmly and evenly into the edges and corners, this makes for a quicker and easier process.
Step 5. Let cool, then stick a spatula between the rice krispy and the edges of the pan to make sure it won’t stick.  I used a non stick pan so it was pretty easy getting it out.  Cut into squares and get ready to make new friends.

Strawberry Cheesecake

I saw this heavenly cheesecake on Allrecipes.com and it had many good reviews so I decided to give it a try.  Slightly sweet the first time for my taste so this second time I added only 1/2 the amount of condensed milk and no sugar in the graham cracker crust.  For those of you trying this for the first time, don’t tweak it just yet, you might like it the way it is.

**To bypass the story and the pictures and get the Ingredients and Directions in it’s whole entirety you can scroll down to the end of the post.

Ingredients

Crust

1 cup of graham cracker crumbs (1 package of Honey Maid/9 Crackers)
1/4 cup of sugar
1/3 cup of melted butter

Sauce

1 lb of fresh strawberries or 2 10 oz. bags of frozen strawberries
2 tablespoons of sugar.
1 tablespoon of cornstarch

Filling

1 14 oz. can of condensed milk (I only used half the second time I baked this)
2 tablespoons lemon juice
3 eggs
18 oz of cream cheese (3 packs of 6 oz. cream cheese)

 

Directions

Step 1. Ground the graham cracker crumbs in a food processor or Magic Bullet (what I use)

Step 2. Pour the crumbs in a large bowl and add the sugar and melted butter.  Stir with a spatula until the all 3 ingredients are combined.

Step 3. Press the crumb crust onto the bottom of your 9 inch spring form pan evenly and refrigerate for 30 minutes.

Step 4. Meanwhile, puree your strawberries with the sugar in your blender until fine and then pour into a sauce pan and bring to boil (about 2 minutes), be sure to cook and stir the puree.  After it comes to a boil, remove from the heat and let cool.

Step 5. In a separate bowl, beat the cream cheese with the condensed milk until it’s just combined.  Don’t over beat it or your cheesecake will crack.

Step 6. Add the lemon juice, then add the eggs and beat on low until combined.

Step 7. Pour the cream cheese mixture into your spring form pan with the crust.
Step 8. Drop 1/2 teaspoons of strawberry puree into the cream cheese mixture, it will look like red polka dots.

Step 9. Swirl the strawberry sauce with a knife.

Step 10. Bake the cheesecake at 300 degrees F for 55-60 minutes.

Step 11. Remove from the oven and let cool on a wire rack for 10 minutes, then carefully run a knife around the edges and cool for another hour.

Step 12. Refrigerate over night and serve with the remainder of the strawberry sauce, if the sauce is too thick, thin it out with some water.

Ingredients

Crust

1 cup of graham cracker crumbs (1 package of Honey Maid/9 Crackers)
1/4 cup of sugar
1/3 cup of melted butter

Sauce

1 lb of fresh strawberries or 2 10 oz. bags of frozen strawberries
2 tablespoons of sugar.
1 tablespoon of cornstarch

Filling

1 14 oz. can of condensed milk (I only used half the second time I baked this)
2 tablespoons lemon juice
3 eggs
18 oz of cream cheese (3 packs of 6 oz. cream cheese)

Directions

Step 1. Ground the graham cracker crumbs in a food processor or Magic Bullet (what I use)
Step 2. Pour the crumbs in a large bowl and add the sugar and melted butter.  Stir with a spatula until the all 3 ingredients are combined.
Step 3. Press the crumb crust onto the bottom of your 9 inch spring form pan evenly and refrigerate for 30 minutes.
Step 4. Meanwhile, puree your strawberries with the sugar in your blender until fine and then pour into a sauce pan and bring to boil (about 2 minutes), be sure to cook and stir the puree.  After it comes to a boil, remove from the heat and let cool.
Step 5. In a separate bowl, beat the cream cheese with the condensed milk until it’s just combined.  Don’t over beat it or your cheesecake will crack.
Step 6. Add the lemon juice, then add the eggs and beat on low until combined.
Step 7. Pour the cream cheese mixture into your spring form pan with the crust.
Step 8. Drop 1/2 teaspoons of strawberry puree into the cream cheese mixture, it will look like red polka dots.
Step 9. Swirl the strawberry sauce with a knife.
Step 10. Bake the cheesecake at 300 degrees F for 55-60 minutes.
Step 11. Remove from the oven and let cool on a wire rack for 10 minutes, then carefully run a knife around the edges and cool for another hour.
Step 12. Refrigerate over night and serve with the remainder of the strawberry sauce, if the sauce is too thick, thin it out with some water.

Carne Asada Tacos

Rob and I went on a cruise to Ensenada with his parents and had the most amazing tacos there at the “La Bufadora,” I think it means the blowhole.  The corn tortillas were made fresh, the beef was cookied to perfection, the salsa was amazing and the guacamole was bomb.

After coming home from Mexico, Rob and I set out to make our own tacos.  We went all out.  Rob bought a tortilla press and some corn flour and made our own corn tortillas.  We bought some steak and marinated it and made Carne Asada.  We bought tomatoes, onions, cilantro and garlic and made ourselves a roasted tomato salsa.  Last but not least, we bought some avocados and made our own homemade guacamole and let me say it was amazing!

Peppered Beef Cubes with Onions and Mushrooms

I don’t have any pictures of this dish.  When I make it, I’ll post some up.

Ingredients

1 lb rib eye cubed, approximately ½ inch x ½ inch
1 teaspoon sugar
1 tablespoons Soy Sauce
1 teaspoon Garlic salt
1 tablespoons Cornstarch
1-2 tablespoons of oil
1 onion sliced or cubed, however you like
2 tablespoons of grated ginger – an easy way to do this is to keep your ginger in the freezer, prewashed.  It’s a lot easier to grate.
6 garlic cloves minced – I like garlic, you can cut back if you hate it
1 tablespoon freshly ground pepper, if you don’t have fresh pepper you can use the pre ground ones
2 tablespoons oyster sauce

Directions

Step 1. Throw the beef cubes into a bowl with the Soy Sauce, Garlic Salt, Sugar and Cornstarch and mix well.  Rule of thumb here is that you generally pretend that you’re about to eat that raw beef but you have to season it yourself because there is no flavor.  So if you like more soy sauce add more soy sauce and if you like more sugar add a little more of that.  My measurements are just kind of a base to work with.
Step 2. Oil the pan and wait until it gets hot.  Throw in the ginger and garlic and sautee for about 30 seconds then throw in the beef cubes and sautee until they are about medium rare, they’ll be browned on the outside.  Take it off the pan and put it on reserve.
Step 3. Sautee the onions until slightly caramelized.
Step 4. Combine the reserved beef into the onions and sautee a bit longer since the beef cubes were on the rare side.  Add the tablespoon of ground pepper and oyster sauce.
Step 5. Test one of the cubes; at this point your veggies are done so once you feel that the beef is ready and the flavors don’t need to be altered, take off the stove and plate it.  If you find that the dish isn’t saucy enough, mix in about ¼ cup of water with ½ teaspoon of cornstarch and pour it in, cook a little longer until the sauce thickens up a bit.  If it’s too thick, add a little water.