Posts tagged beef
Friday, January 7, 2011

beef stew with carrots

beef & carrot stew

Wow. You guys are, just… well… wow! I don’t know what to say except for a heartfelt “Thank You!!” I didn’t expect this much support and of such caliber. In those moments when I get a little scared and doubtful, I just go and reread your comments and emails. Thank you for being so supportive and encouraging. It means more than I can put into words, which is a funny way to be for someone who relies on language so much. All I can say is that you make this little wee space here very much worth while. You make it what it is. And I am so so grateful each and everyday. To you. For you. I am so excited to be taking this plunge, and, in a way, taking you on this journey with me. It’ll be fun, I think. We can revel in the good, and find humor in the bad, and hopefully in the end, it all will fall into its proper place.

crunchy

I wanted to share this beef stew with you tomorrow. To write today and take some time to edit, but if you’re in the New York area, or anywhere where it’s cold and snowy, this will come in handy tonight. It’s my way of thanking you for being so wonderful. So if you see any typos here, please forgive me.

Because it’s snowing and I feel like snow is the perfect kind of stew weather, I want to give you this today. Beef stew, no matter how you make it, makes the house smell simply amazing, and is the kind of thing that begs to be ladled over buttery egg noodles. My favorite part is when I’ve finished all the beef, and have some sauce and noodles left in the bowl. I eat the noodles with a spoon, and, if I’m eating alone, always slurp the noodles; somehow it makes for a more satisfying meal. At this very moment, however, I’m sitting in a windowless office, staring at a window all the way across the hall and watching the snow fall softly.

Continue reading beef stew with carrots.

Friday, October 1, 2010

beef randang – malaysian beef curry

beef randang

Today in New York is a rainy, sleepy day. The kind of day that makes me want to take a long walk in the park, wrapped in a sweater, with a scarf draped around my neck. It’s the kind of day that makes me realize that there is no place like New York, no city that actually makes the rain so welcome. Paris is lovely in the rain, but Paris is lovely in any weather. In London rain is pretty much expected and has a long tenure. But to me New York is loveliest when the skies are grey, the rain is falling, and there are puddles on the ground. The grey and rainy New York is lovelier than the sunny New York, at least to me.

beef randang beef randang

I took a walk through Central Park today en route to work, making my journey slightly longer, but much more pleasant. I looked at the runners wishing I could join them – I love to run in the drain, and while I know that sounds counter-intuitive, trust me – once you do it, you’ll be hooked for life. It’s my favorite running weather. Now, I’m not talking a deluge here – just rain and slightly cooler temperatures. It makes for a refreshing, invigorating run. I smiled at all the dogs jumping from grass to pavement and back again, sniffing roots of trees, grasses, wet leaves, greeting one another, their wet tails wagging in excitement. The mothers were pushing their babies in strollers – some were running, some were walking briskly; all had an air of contentment about them. It was the perfect fall walk.

star anise, cardamom, cinnamon

I love days like this. I love weekends like this even more. When you’re “forced” to hang out in your apartment, putting around the kitchen, wearing sweaters and leggings, drinking endless cups of tea with Ma Rainey playing in your living room. Even better if you have a record player, and can hear the scratches in Ma Rainey’s voice. Give me more of such weekends, autumn, and I will make more beef randang in your honor. Who doesn’t love a hearty, soupy, spicy curry, spooned over rice and served in a deep bowl?

beef randang

I’ve been thinking about beef randang, ever since the lovely Colleen and I went out to Laut near Union Square. I haven’t had Malaysian food in I can’t tell you how long, but I realized after our dinner, just how much I had missed it. Malaysian food is made for days like this when you want something cozy and warm, and salads just won’t do, and soup seems to be not filling enough. It’s the equivalent of a wearing a blanket, minus the actually literally wearing one. But should ever decide that blanket-wearing is a must for dinner, you are now equipped with the perfect recipe for such an occasion, where sit at your table and eat it wearing whatever you like: a blanket, flannel pajamas, fleece pants and a hoodie, or yoga pants and a sweater. Sometimes, it’s just best to stay in and dress down, don’t you agree?

beef randang

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Wednesday, March 24, 2010

beef brisket with merlot and prunes

beef brisket with merlot and prunes

I’ve a soft spot for humble meals made quietly, slowly, with nothing more than basic ingredients. Dishes that cook over slow heat for hours, particularly meat. Meat, that when you cut into it, slowly falls apart, so soft you hardly need to chew it. Meat that comes with a rich, thick sauce. Meals like this – I could eat on an almost-daily basis.

brisket. hello, gorgeous!

Sadly, I do not. Partly because I try to be thoughtful about meat consumption, partly because I work hours that don’t allow me, upon getting home, make a meal, that cooks over several hours (albeit, sort of happily cooks itself as time goes by) because that would mean, I would eat at midnight. Or later. And while I’ve fond memories of making and eating goulash at 1 am in college, college this is not, and somehow showing up for work late isn’t the same as skipping your 8am accounting class. The tardiness policy at work just isn’t very lenient.

brisket mise

Beef brisket is just one of those meals that if you’re spending a few hours at home puttering around, or expecting company for dinner, can be made with minimal effort and some glorious results. The concept is rather simple. You take a fatty slab of meat, brown it to lock in the flavor, brown the vegetables, and combine everything with something like wine, pomegranate molasses (with which I’ve been having a decade-long love affair!) and some dried fruit. In this case, the fruit of choice is prunes.

browning the brisketbrowning the brisket

Wait, come back! I know I just said prunes and I know they’re about as sexy as granny panties, but, please give them a chance. Cooked in stews, or slow-cooked in wine, sugar and spices, they transform themselves into something incredible lush and luxurious. I know, I just called prunes “luxurious”, when nothing could be more pedestrian. But, have I ever lied to you? Well then!

ready for cooking

I learned, pretty late in life, that brisket is sort of this traditional Jewish meal served during holidays or Shabbat meals. I didn’t grow up with it, so I felt it was my cultural duty to master the craft. Of course, I was cooking dinner with which I was hoping to impress, and I chose a dish that I’d never cooked before. Smart? I’d say not really. Was I a bit nervous? Absolutely. But everything came together without a hitch and the meat cooked perfectly and didn’t resemble pressed sawdust neither in looks nor in taste. If you’re looking for a centerpiece dish for Passover – look no further than this. And while it is always recommended that you do a practice run with a holiday meal beforehand, I’m pretty certain you will succeed with this one because the building blocks of a great dish are already included in the ingredients and the cooking process. If you cook it patiently and slowly, you will get a “humble” meal that will delicious and festive enough to be fit for a king.

Continue reading beef brisket with merlot and prunes.

Friday, July 10, 2009

thai beef salad

thai beef salad

Over here at Sassy Radish kitchen we’re in packing mode, finishing food we have and making do with what the pantry offers. Save the occasion dash for an herb or vegetable, cooking here for the next few weeks has to be about not wasting (and thus inventiveness for me) and less about flipping through the latest issue of Gourmet looking for my next fix has come to a screeching halt.

thai beef salad

You see, here at SR I have big news! SR kitchen is about to get bigger. As in square footage. I’m trading my cozy (read: tiny) walk-up kitchen for a spacious, open, with a huge island and shelving (see the pictures) one. To tell you I’m excited, would be a huge understatement. I am counting down the days! Oh and did I mention that it comes with a dishwasher? Every time I say the word dishwasher an angel gets his wings. Or at least it feels like it. Say it with me – deeeeshwaaaasher. Doesn’t it just sound so musical and lovely?

kitchenkitchen

As excited as I am about this new kitchen, I will miss my 40 square foot kitchen I made a pretty good use of over the last 12 months. I didn’t expect to move out so soon, but an irresistible opportunity presented itself. And now I get to be closer to friends, the Brooklyn Ice Cream Factory, Baked Bakery, the Clover Club and other delicacies that will challenge my waistline. While I’ll miss my cozy little kitchen, I’m ready and excited for a more spacious one.

thai beef saladthai beef salad

Since moving requires packing and perishables do not good packing goods make, I’ve initiated an operation that I’d like to call ECIMK (Eat Crap In My Kitchen). The operation was fully commenced when my friend Marc came over for dinner a few weeks ago. You know you’ve got a good friend on your hands when you write “I have a lot wine and we need to make a dent in the supply.” And your friend dutifully obliges with an “I’m there!” response. And not only does your friend arrive hungry, but also helps you through three (3!!) bottles of wine in one night. Between the two of you. How lucky can a girl get?

thai beef salad

One of my not-to-be-packed items was this lovely skirt steak, chilling in the freezer waiting for the opportune moment to make its statement. Now, this is probably the part where I should tell you that happen to really love a skirt steak, so much so that I’d rather have that for dinner than a filet mignon. I’m an odd girl, I know, but that’s just how things are around here.

thai beef salad

I also come with some odd cravings and on any given day there are a few meals I can always happily consume. A Thai beef salad probably sits at the top of that list. Hearty enough for a dinner dish, it’s the perfect antidote to a sticky muggy day because you get the cold, refreshing crunch of lettuce, the bite of the spicy/sweet chili lime dressing, and the nice heft of beef. Filling, yet not heavy, refreshing, yet you won’t go hungry in an hour. I think it’s the epitome of a perfect meal.

thai beef salad

As you can tell from pictures, I like my meat on the pink side. By all means, please cook it longer because everyone’s preferences vary quite a bit. Not only is this a favorite, but also happens to be super easy to make. The whole thing comes together in under 20 minutes. Including all the prep work. You can even make this on a weeknight when you have little time to cook. And it makes room in your soon-to-be-emptied freezer too. How about you? When you’ve had to move in the past, what were some of your more creative uses of food so it didn’t go to waste?

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Tuesday, March 17, 2009

beef bourguignon

beef bourguinon

Even though I keep claiming to have broken up with winter a couple of weeks ago, I’m still carrying my gloves and wearing my scarf and wool coat because it’s just not that warm in the mornings are evenings. Sure, the temperatures claim to be more temperate during the day, but that also happens to be the time when I sit in front of a computer, inside, and deal with client related matters. And so upon leaving the office, I’m once again met with a rather persistent chill. A chill that’s clearly being shoved out by the onset of spring, but like a guest that overstays his welcome, this chill lingers in hopes perhaps of sticking around another week or two.

browning the meat

Well, despite the fact that I’ve been ready for spring for quite some time, the weather still dictates warmth and comfort when it comes to my food. A salad sounds delightful in theory, but when all is said and done, when I get home from work, what I want is something soft and warm and filling. And beef bourguignon fits the bill.

mushrooms for the stew

I meant to make it all winter season and yet something would always upstage it. A soup, a chicken dish, cake, even (hey, cake can totally be dinner). Honestly, I can’t figure out why because this is so good and so flavorful that I should have made it in large batches over and over and frozen portions for later consumption. Better yet, this dish gets better the next day after the flavors had a chance to develop, which makes for leftovers you’d be looking forward to having.

beef bourguinon

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Monday, March 10, 2008

braised beef short ribs

braised short ribs

I can’t quite decide if this Daylight Savings thing is working for me. On the one hand, it’s wonderful to leave work while the sky is still brightly lit. On the other hand, waking up at 5:30 in the morning has once again become quite difficult – and as I make my way to the subway in the morning, they sky is dark and gloomy. And it is still very cold. Which is probably why I am still a bit incredulous that this thing called spring is ever going to arrive.

It has been a stressful year for the markets so far, and thus for me at work. Though I am not an economist or a strategist, I have a very strong feeling that this sub-prime issue is not going away any time soon and everywhere you look in financial news-sources, the word “recession” turns up a few too many a time and the markets have been steadily declining on the heels of seemingly never-ending bad news. Coupled with it the rising cost of food, fuel and commodities while the consumers are watching their spending – makes for a glum story indeed.

parsley mire-poix

Which is probably why a few weeks ago, I had the craving for precisely this kind of a comfort meal: warm, rich, flavorful, with a thick sauce. I’ve been waxing poetic about braised short ribs to KS and he would nod approvingly, but I could just see in his eyes that he wasn’t really following me. Not until he tasted it, did he understand why I have not stopped talking about it. We both had seconds and needless to say there were no leftovers. And because it rained that entire day, this dish was like manna from heaven. It warmed and comforted us. I have to mention here also, that this dish is super easy – all it requires is time. If you can slow-cook this in your Le Creuset or the equivalent for 3+ hours, you are guaranteed something truly amazing. It’s pretty much fail-proof. Another note is that I chose not to puree my vegetables as the original recipe suggests because I like my vegetables chunky. And instead of cooking potatoes separately from the short ribs, I cooked them in the same pot, letting them absorb the flavors of the stew.

browned short ribs - looks gross

And though I can’t get enough of these warm, rich stews, with this vacation coming up next Friday, I just can’t wait to leave behind my winter coat and winter eating and put on my bermuda shorts and have an umbrella drink! For one glorious week we’ll be basking in the Carribean sun, lazing around on the beach and catching up on reading.

Perhaps upon our return, spring will have officially kicked off and I’ll have more spring cooking on my mind. But for now, with another rainy day facing us, I’d rather have this warm, comforting meal, over a cold, crisp salad.

braised short ribs

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