Greek: Recipe for Bodino Stifado (Beef Stew with leeks)

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I recently got exposed to the culinary stylings of Chef Michael Psilakis at the Buick Discovery Tour near the Los Angeles beef stewarea.  Chef Psilakis  has a number of restaurants in New York featuring Greek Cuisine.  Additionally, he competed against fellow Greek and Iron Chef Michael Symon.  Here is his recipe for Bodino Stifado. (Beef Stew with leeks)

Serves 4 to 6 family-style with potatoes, rice, or orzo
Braises like this are perfect for meat with tough muscle tissue and tendons (which come from the part of the animal that works hard), a great example of poverty cooking. This less expensive cut of meat develops its own natural and luscious sauce as it cooks. You want a little marbling in the meat, because it melts down as you cook and adds a lot of flavor to the sauce. You can use brisket, shanks, shoulder – all fairly tough meats – but save the filet mignon for the grill or a pan. It takes a little time to cook and become tender, but it’s a relatively easy setup, and once you get it onto the stove you don’t have to worry about it for about an hour. So you can do your laundry, or walk the dog, or make a salad.
A couple of days later, if you have any leftovers, you can shred the meat, then return the meat to the sauce and add your favorite pasta. The resulting dish is a Greek version of beef stroganoff.
The herbs are very important to the flavor development here, since I’m using water instead of stock, so use fresh herbs if possible.
Ingredients:

  • 3 tablespoons blended oil (90 percent canola, 10 percent extra-virgin olive)
  • 2 pounds beef stew meat, cut into 1 ½ – inch chunks
  • Kosher salt and cracked black pepper
  • ½ large Spanish or sweet onion, finely chopped
  • 1 carrot, finely chopped
  • 1 stalk celery, finely chopped
  • 1 large leek, cut into thick rounds, washed well in cold water, drained
  • 2 tablespoons tomato paste
  • ½ cup red wine
  • 2 tablespoons red wine vinegar
  • 3 to 5 cups water
  • 1 fresh bay leaf or 2 dried leaves
  • 1 large sprig rosemary
  • 1 sprig thyme
  • 1 sprig sage
  • 2 cinnamon sticks
  • Extra-virgin olive oil
  • Grated orange zest
  • 1 tablespoon roughly chopped parsley

See Directions

New York: Review of Un Dex Trois

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When asked recently about restaurant suggestion for New York.  This restaurant fondly came to mind.  This review take some strong recollection but this restaurant made a favorable lasting impression.  You can never account for how much a restaurant will change of the course of time.  My first and only trip thus far was 10 years ago.  Un dex trois has been featured in movies.  At the time my beau and I simply stumbled upon because it was close to Broadway, after catching the play Chicago.

 un deux

It primarily boasts of  French cuisine but a modest amount American and Italian dishes are they please tourists. We dined on duck confit and escargo and we love it all. It is an elegant and convenient choice for theatre and dinner night. Cafe Un Deux Trois has been located in the heart of Times Square since 1977.   They offer brunch, breakfast, lunch and dinnner.  Sometime you can find a great pre-fix dinner menu like we did.

Review of Zumba Lover’s Cookbook

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I managed to get my hands on the Zumba Lover’s Cookbook, impressive from cover to the end.  It is a colorful book filled withZumba pictures of almost all of the recipes. Many of the recipes express Latin flare but it is not definitely not limited to that style of cooking.   The cookbook is a collection of recipes from lovers of the Zumba dance work-out classes.

The cookbooks is filled with recipes for soup, appetizers, smoothies, salad and more, eating light never looked so good.  Among some of the recipes to be found are the matcha green tea smoothie, Greek barley salad, vegetarian posole, Lebanese cucumber salad, and mean bean tacos(filled with avocodo, blackbean, corn and more wrapped in lettuce).

For More info Click Here

Review by Crystal Johnson

Central America: Yuca con Chicharron

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The Yuca con Chicharron is a typical dish of Honduras and El Salvador that for preparation Boil the cassava with a little saltChicharon until soft. Prepare the chirmol chopping and mixing diced tomatoes, onion, green pepper and chili pepper, salt, pepper and vinegar or lemon.

Chop cabbage finely and then washed with hot water or chlorinated water.
Cassava can be eaten warm or hot. Place pieces in a bowl and add in order: cabbage, chilmol and finally the pieces of pork .
Leg can also be made ​​with pork in tomato sauce instead of pork or both

Ingredients

2 lbs. Cassava
10 oz. chopped cabbage
chicharron to tasteSauce:
1/4 of tomato sauce
1 pinch of salt
1 pinch of pepper and cumin
2 tbsp. vegetable oil
1 cube of chicken
1 1/2 cup hot water
onion to taste

See Instructions

Vegan Herbed Buttermilk Biscuits

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In the minds of many bread lovers, when you’re talking biscuits, you already have our full attention. So add a little to spice, or should I say herbs and spices, to our lives with these Vegan herbed buttermilk biscuits. It’s truly a show-stopper.

biscuit
Yield: 12 biscuits

Ingredients:

2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 tablespoon fresh parsley minced
1 tablespoon fresh chives, minced
1 teaspoon fresh thyme, leaves stripped from the stems
4 tablespoons vegan margarine, cold
3/4 cup cold soy milk
1 teaspoon lemon juice

For recipe directions click here 

Recipe from Vegalicious.org.