BEEF STEW WITH ROOT VEGETABLES. MUSHROOM POLENTA

BEEF STEW WITH ROOT VEGETABLES

PORCIONES: 4

INGREDIENTS

18 oz. / ½ kg beef chuck, cut in 1” cubes

3 tbsp. all-purpose flour

3 tbsp. olive oil or vegetable oil

3 garlic cloves, minced

1 cup onions, diced

½ cup Cabernet Sauvignon wine

3½ cups water

1½ tsp. salt

¼ tsp. ground pepper

½ cup tomato sauce or tomato puree

1 red potato, cubes. (With or without skin)

1 sweet potato, peeled and cut in cubes

3 large carrots cut in slices

¾ tbsp. fresh thyme leaves

1 bay leave

METHOD

Dry the beef stew meat with paper towels.

Mix well the beef with the flour.

Heat a large frying pan with the oil and brown the beef.

Add and brown slightly the garlic and onions.

Reduce the flame; add the wine to deglaze the pan, with a spatula scrape the particles stuck to the bottom.

Add water, salt, pepper, bay leave, cover the frying pan and let it cook for about 30 minutes.

Incorporate the tomato sauce o puree, red potato, sweet potato, carrots, thyme leaves, cover, mix well and slowly cook for another 25 minutes until potatoes, carrots and beef are soft.

Let it rest for 5 minutes and serve with polenta if you wish.

PORTIONS: 4

INGREDIENTS FOR MUSHROOM POLENTA

1 tbsp. olive oil

3 tbsp. soft butter

2 garlic cloves, minced

¼ cup red onions, diced

¼ cup red peppers, diced

5 oz. / 140 g bottom mushrooms, sliced

1 tbsp. chopped parsley

2 tsp. fresh thyme leaves

2 tsp. fresh oregano leaves, chopped

2 cups milk

2 cups chicken broth or water with 1 chicken bouillon, without monosodium glutamate

1 tsp. salt

1 cup fine yellow corn meal. (polenta)

¼ cup grated parmesan, pecorino or romano cheese

METHOD

Heat up a pot with the oil and melt butter at moderate temperature.

Sauté, garlic, onions and pepper together.

Add and cook the mushrooms.

Incorporate the herbs, milk, chicken broth, salt and pepper. Bring the liquid to a boil and reduce the heat.

Add and bit in the corn meal, making sure there is no lumps in it. Keep cooking it slowly for about 5 minutes.

Mix in the grated cheese.

Brush some olive oil in ramekin dishes and fill it with the mix. Let it cool off.

N.Y. STRIP GRILLED LOIN STEAK WITH ROSEMARY AND GARLIC. CAJUN SPICED POTATOES CHIPS

N.Y. STRIP GRILLED LOIN STEAK WITH ROSEMARY AND GARLIC.  CAJUN SPICED POTATOES CHIPS

PORTIONS: 2

INGREDIENTS

2 N.Y. strip loin steaks 340 g. /12 oz. each

2 garlic cloves

1 tbsp. rosemary leaves

¼ tsp. salt

1/8 tsp. ground black pepper

1 tsp. olive oil

METHOD

Chop the garlic and rosemary leaves. Make a paste by putting the mixture in a stone mortar and pestle. Finish the paste by adding olive oil.

Season the steaks with the paste and leave at room temperature for 1 hour.

Heat up a top stove griddle and grill the steaks as you like it.

CAJUN SPICED CHIPS

PORTIONS: 2

2 large Idaho potatoes with skin. Thinly sliced with a knife or mandolin

1 tbsp. olive oil

Cajun spices

METHOD

Place the sliced potatoes in a bowl with cold water for about 10 minutes. Dry them with a towel.

Heat up a top stove griddle.

Coat the potatoes with a bit of olive oil and grill them on both sides.

After finish cooking, dust them with Cajun spices.

CAJUN SPICES MIXTURE

INGREDIENTS

3 tsp. salt

2 tsp. garlic powder

1 tsp. onion powder

2 tsp. paprika powder

½ tsp. smoked paprika powder

1 tsp. chili powder

1 tsp. ground black pepper

¾ tsp. cayenne powder

1¼ tsp. dry oregano

1¼ tsp. thyme leaves

1 tsp. ground cumin

PREPARATION

Mix the spices well, and place it in an air seal container.

CHILEAN POT ROAST (CARNE MECHADA)

CHILEAN POT ROAST (CARNE MECHADA)

PORTIONS: 8

INGREDIENTS

5 lbs. rump roast or eye round

4 garlic cloves finely chopped

2½ tsp. salt

½ tsp. oregano

1 tsp. chopped parsley

½ tsp. ground pepper

¼ tsp. thyme leaves

1 carrot cut in long sticks

½ red pepper cut in long sticks

½ green pepper cut in long sticks

3 Tbsp. Flour

¼ cup vegetable oil

½ small onion diced

1 celery rib diced

1 carrot diced

1 cup of Merlot wine

2½ qt. water

1 beef bouillon

1 cup crushed tomatoes or tomato sauce

1 tsp. sugar

2 bay leaves

PREPARATION

In a bowl mix the garlic, salt, oregano, parsley. Ground pepper and thyme leaves.

With a steel sharpener make perforations from one to the other length wise without coming out at the other end.

Half of the seasoning mix insert into the perforations with your fingers or steel sharpener.

Fill in the perforations with carrots, red peppers and green peppers sticks.

Spread the rest of the seasoning stick all over the meat.

Coat the meat with the flour.

Heat up a large skillet with half of the oil and brown all sides of the beef. Leave beef on side.

Deglaze the pan with 2 cups of the water and save.

Heat up the rest of the oil in a large pot and brown a bit the onions with the carrots, celery and any other vegetable left over.

Add the wine and let it reduce in half. Add the water used to deglaze the pan.

Add the rest of the water, beef bouillon, crushed tomatoes, sugar and bay leaves. Mix well and let the liquid boil.

Place the beef in the water and let the water boil again. Bring the flame down and let it simmer for about 2 hours or until is easy to pierce the meat with a tooth pick. Ounce in a wild turn the beef around. Take the beef off the water and let it reduce until liquid thickens. Taste liquid for salt.

If you need the liquid to be thicker you can melt 2 tablespoons butter in a skillet and mix with 2 tablespoons flour. Let it cook for two minutes at low flame and whisk it into the liquid a little bit at the time until you get the consistence you want for the sauce. Let it cook for a few more minutes.

You may serve the sauce with the vegetables in o strain the sauce.

MOUSSAKA (GREEK)

In the classic moussaka, the eggplant is sliced and fried in olive oil. It absorbs a lot of oil. I prefer to breaded and finish baking it, that way the moussaka is more firm and the layers do not slice off when serving hot.

MOUSSAKA (GREEK)

PORTIONS: 8

INGREDIENTS TO BREAD EGGPLANT
3 medium size eggplants, thinly sliced
Flour
4 eggs bitten with a bit of milk
Italian seasoned breadcrumbs.

INGREDIENTS FOR MEAT SAUCE
1lb. ground lamb or beef
2 tbsp. vegetable oil
1 diced onion
3 minced garlic cloves
2 tsp. chopped fresh oregano
¼ tsp. cinnamon powder
1/8 tsp. ground nutmeg
½ tbsp. paprika
¼ tsp. red pepper flakes
1 (28 oz.) can diced tomatoes
¾ cup tomato sauce

INGREDIENTS FOR BECHAMEL SAUCE
1 tbsp. vegetable oil
6 tbsp. butter
¾ cup all-purpose flour
3½ cups milk
½ cup crumbled goat cheese or feta cheese
3 beaten eggs

SPRINKLE THE TOP
2 tbsp. parmesan cheese

METHOD
Chop and Measure all ingredients provided for the recipe.

EEGGPLANT

Dip the eggplant in flour, eggs and bread crumbs. Spray with oil a baking sheet pan, place the eggplant over it in a single layer and bake it at 350° F. until the crust is slightly brown.

MEAT SAUCE
Heat a frying pan with the vegetable oil and slightly cook onions and garlic. Add the meat you desire to use and brown it together with the onions and garlic. Incorporate cinnamon powder, nutmeg, paprika, red pepper flakes, mix well and cook for a couple of minutes.
Add to the meat the juices of the can tomatoes. Chop the tomatoes a little bit and add to the sauce. Finish adding the tomato sauce.

BECHAMEL SAUCE
In a pot heat the oil and melt the butter. Add flour and cook it at moderate heat for a few minutes, be careful not to burn flour.
Pour the milk a little bit at the time and mix well. Add crumbled cheese and let cook the sauce for about 10 minutes. Stir very often. Do not let flour to stick or burn at the bottom of the pot.
In a large bowl beat well the eggs and pour the béchamel slowly into the eggs and stirring fast at the same time, so the eggs has no time to coagulate.

ASAMBLING THE DISH
In a baking dish place one layer of the eggplant. On top spread half of the tomato sauce. Lay more eggplant on top, and spread the rest of the sauce. Place the last layer of eggplant and cover with the béchamel sauce. Sprinkle the top with parmesan cheese.
Bake the moussaka at 325° F for about 1 hour. Turn the oven on to broiler and brown it for about 10 minutes. Be careful not to burn the top of the moussaka.

EGGPLANT
Dip the eggplant in flour, eggs and bread crumbs. Spray with oil a baking sheet pan, place the eggplant over it in a single layer and bake it at 425° F. until the crust is slightly brown.

MEAT SAUCE
Heat a frying pan with the vegetable oil and slightly cook onions and garlic. Add the meat you desire to use and brown it together with the onions and garlic. Incorporate cinnamon powder, nutmeg, paprika, red pepper flakes, mix well and cook for a couple of minutes.
Add to the meat the juices of the can tomatoes. Chop the tomatoes a little bit and add to the sauce. Finish adding the tomato sauce.

BECHAMEL SAUCE
In a pot heat the oil and melt the butter. Add flour and cook it at moderate heat for a few minutes, be careful not to burn flour.
Pour the milk a little bit at the time and mix well. Add crumbled cheese and let cook the sauce for about 10 minutes. Stir very often. Do not let flour to stick or burn at the bottom of the pot.
In a large bowl beat well the eggs and pour the béchamel slowly into the eggs and stirring fast at the same time, so the eggs has no time to coagulate.

ASAMBLING THE DISH
In a baking dish place one layer of the eggplant. 

On top spread half of the meat sauce. 

Lay more eggplant on top

and spread the rest of the sauce.

Place the last layer of eggplant on top 

Cover with the béchamel sauce. Sprinkle the top with parmesan cheese.

Bake the moussaka at 325° F for about 1 hour. Turn the oven on to broiler and brown it for about 10 minutes. Be careful not to burn the top of the moussaka.

CAZUELA DE OSOBUCO. CHILEAN BEEF POT AU FEU

This typical Chilean recipe is probably originated from France. It is a boiled dinner made with meat and vegetables that in France is called Pot Au Feu. It is a comfort food especially great in winter time, but in Chile is better made in summer time because of the fresh vegetables that are used in the elaboration of this the dish. Fresh string beans, fresh corn, butternut squash or calabaza (zapallo), peppers, fresh herbs, etc. This food is typically served in hot clay dishes that will maintain the food hot for the duration of the dinner. Usually served with a tomato salad and onions, fresh made bread (pan batido) and of course it is indispensable to serve “pebre”, that is  a cold sauce made of tomatoes, hot pepper, cilantro, garlic, onions, vinegar and oil. This sauce could be drizzle on the soup or eat it with fresh bread. (pebre sopeado con pan).  The recipe that follows is for 2 people, but you’ll have soup left over for dinner.

PORTIONS: 2

INGREDIENTS

2 pieces of beef shank with bone in center 

½ tbsp. flour

1½ tbsp. vegetable oil

8 cups (2 qt.) water

2 cubes beef bouillon

¼ tsp. oregano

¼ tsp. thyme leaves

1 bay leaf

1 tsp. salt

½ tsp. ground black pepper

1 medium diced onion

2 sliced garlic cloves

2 large carrots sliced

1 celery rib sliced

½ red bell pepper cut in big squares

1 cup white wine (Rhine)

1 cup string beans cut in pieces

2 butternut squash shanks

2 corn on the cob cut in half.

2 red potatoes washed with skin on. I like it with skin. You may peel it if you want too.

¼ cup long grain brown rice

¾ cups water

1 tbsp. chopped cilantro

METHOD

Measure and cut all ingredients necessary for the recipe.

In a small pot cook the brown rice with ¾ cup water for about 40 minutes until soft.

Dust the beef shanks with the flour.

Heat up a frying pan with the vegetable oil and at moderate heat brown the beef on both sides. Turn off heat.

In a large pot place the beef. Pour in the 2 quarts of water. Add beef bouillon, oregano, thyme leaves, bay leaf, salt and black pepper. At moderate heat bring the liquid to a boil. Lower the flame and let simmer for about 30 minutes, until beef is seamy soft.

Same frying pan heat up again and mix in onions, garlic, carrots and celery. Keep cooking until onions start browning. Deglaze the pan with the wine. Incorporate the vegetables and liquid to the beef.

Add to the pot, string beans, butternut squash shanks, corn on the cob and potatoes. Let cook the beef with all the vegetables at a moderate heat for approximately 30 more minutes until potatoes are soft but not falling apart.

Heat the clay soup bowl dishes and serve the soup

Serve small dishes with “pebre sauce” and fresh bread.

PORTIONS: 2

INGREDIENTS

2 pieces of beef shank with bone in center 

½ tbsp. flour

1½ tbsp. vegetable oil

8 cups (2 qt.) water

2 cubes beef bouillon

¼ tsp. oregano

¼ tsp. thyme leaves

1 bay leaf

1 tsp. salt

½ tsp. ground black pepper

1 medium diced onion

2 sliced garlic cloves

2 large carrots sliced

1 celery rib sliced

½ red bell pepper cut in big squares

1 cup white wine (Rhine)

1 cup string beans cut in pieces

2 butternut squash shanks

2 corn on the cob cut in half.

2 red potatoes washed with skin on. I like it with skin. You may peel it if you want too.

¼ cup long grain brown rice

¾ cups water
1 tbsp. chopped cilantro

METHOD

Measure and cut all ingredients necessary for the recipe.

In a small pot cook the brown rice with ¾ cup water for about 40 minutes until soft.

Dust the beef shanks with the flour.

Heat up a frying pan with the vegetable oil and at moderate heat brown the beef on both sides. Turn off heat.

In a large pot place the beef. Pour in the 2 quarts of water. Add beef bouillon, oregano, thyme leaves, bay leaf, salt and black pepper. At moderate heat bring the liquid to a boil. Lower the flame and let simmer for about 30 minutes, until beef is soft.

Same frying pan heat up again and mix in onions, garlic, carrots, red peppers and celery. Keep cooking until onions start browning. 

Deglaze the pan with the wine. 

Incorporate the vegetables and liquid to the beef.

Add to the pot, string beans, butternut squash shanks, corn on the cob and potatoes. Let cook the beef with all the vegetables at a moderate heat for approximately 30 more minutes until potatoes are soft but not falling apart.

Heat the clay soup bowl dishes and serve the soup

Serve small dishes with “pebre sauce” and fresh bread.

Ingredients for pebre

Pebre

CEDE: 1¼ tazas

INGREDIENTES
3/4 taza de cebolla picada en cuadritos.
2 cucharas de ají cacho de cabra fresco, picado con semillas.
1/3 taza de cebollinos verdes cortados a lo ancho bien delgadito.
2 dientes de ajo picados bien fino.
½ taza de tomates cortados en cuadritos.
1/4 taza de aceite de oliva.
1 cuchara de vinagre.
1/4 taza de cilantro lavado, picado.
3/4 de cucharita de sal.

PREPARACIÓN
En un recipiente mezclar todos los ingredientes y servir con sus comidas, que nunca falte en la mesa.
Nota: Si no le gusta el ajo mala cueva.

OPCIONAL:

Hay veces que prefiero hacer el pebre sin  el vinagre, por lo general es cuando lo quiero poner en una sopa. No le pongo el vinagre para que no me amargue la sopa y solo tenga el sabor de los otros condimentos del pebre.

Tomato salad with red onions

Marraqueta bread

PAN BATIDO, MARRAQUETA

This is a very popular bread in Chile. We are lucky that in Chile we have so many bakeries we can buy just fresh made bread. You may go different hours and you can find bread just coming out of the ovens. Sometimes I think I should carry a stick of butter and use it at the moment I am buying the bread, because it is so hot, the butter will melt right away. You need to use a paper bag, because if you use plastic, the bread will sweat. There are a lot of varieties so it’s tough to choose sometimes.

PORCIONES: 7 MARRAQUETAS

INGREDIENTES

45 oz. (1270 g.) Bread flour

2 tbsp. instant dry yeast

1 tbsp. salt

1½ tsp. sugar

3½ cups warm water, 110° F

METHOD

In a stand up machine mixer bowl put in flour, dry yeast, salt, sugar and warm water.  Mix in the bowl for about 8 minutes. The dough should come off loose from the bowl sides. Cover the bowl with a plastic and let it ferment for about 1 hour or until doubles in size. All depends on the room temperature.

After it doubles in size, push in the dough and turn it around. Let it double in size again.

Make 14 smooth balls with the dough.

Oil a baking sheet pan. Put 2 balls together and using a long stick push in the center of the dough length wise dividing the dough.  Do this step with all the dough balls.

Brush the top of the bread with oil.

Preheat the oven at 425° F

Place a metal container with water at the bottom of the stove to keep moisture inside the oven while baking the bread. Or you can spray some water on top while cooking.

Cook the bread until golden brown.