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Archive for the ‘red meat’ Category

Bee-bim Bop

Posted by Jeanne on June 9, 2013

We got E this book a few weeks ago – it’s super cute.  After reading it a few times, Curt started asking me to make some bee-bim bop for dinner one night.  So I did yesterday.

The book says that bee-bim bop is a popular meal for many Koreans, and I can see why – it was delicious and it came together really quickly.  Also, since everything is served separately if you have picky eaters they can easily avoid the greens or carrots or whatever.

Bee-bim bop – recipe adapted from Bee-bim Bop! by Linda Sue Park

Ingredients

Marinade:

2 cloves of garlic, minced

2 green onions, sliced

5 TB soy sauce

2 TB sugar

2 TB vegetable oil

2 tsp sesame seeds

1 TB sesame oil

Black pepper

Meat:

1 pound tender lean beef (I used sirloin), sliced very thinly against the grain

Vegetables

3 – 4 carrots, julienned

2 10-oz. packages frozen spinach (I used kale we had frozen from last summer), defrosted and well-drained

1 pound mung bean sprouts

Other ingredients:

4 eggs, well beaten

salt and pepper

vegetable oil for frying

Serve with:  kochugang (Korean hot pepper paste), kimchee, steamed rice

Instructions:

Combine marinate ingredients and meat and set aside.

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Stir-fry carrots in vegetable oil in a non-stick skillet over medium-high heat.

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Season with a little bit of salt and pepper and set aside.  Repeat with bean sprouts and greens or spinach.

For eggs, the recipe stated to season the eggs with salt and pepper, make four thin egg pancakes, and slice them into ribbons.  I unfortunately am unable to make egg pancakes without everything turning into a hot mess, so I just scrambled the eggs.

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Finally, the meat.  Heat your skillet over medium-high heat.  When the pan is hot, dump the meat and marinade in all at once.  Cook quickly until the meat is done; keep the marinade as a sauce.

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Hungry E is ready to eat!  To serve:  put some rice (“bop”) in the bottom of your bowl.  Top with meat (and sauce), veggies, and egg.

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Stir until mixed up (“bee-bim”), top with gochujang and kimchi, and enjoy.

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She loved it – no kimchi, but she had some of everything else!

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Posted in Cooking, Feeding the spawn, Parenting, red meat | Leave a Comment »

Clearing out the cobwebs

Posted by Jeanne on October 25, 2012

My, but it’s been awhile, hasn’t it?  Last weekend I was in San Francisco for my race, and I visited a friend from college who lives in the Bay area.  He asked if I was still cooking, which is a fair question since I have not been posting.  And the answer is yes, I have been cooking.  Just not writing about it.

There is this feeling of obligation (for me at least) that if I haven’t posted in ages, my opening post must be epic!  And contain tons of pictures!  Etc.  But I haven’t had time to compose an epic, photo-heavy post because the child is distracting me.

An adorable distraction, but a distraction nonetheless.  Which is as it should be, but I’d like to post more often.  So here goes.

It’s fall!  Time for soup and stew and butternut squash in everything.  Today I’m making cochinita pibil and also boeuf bourguignon, Julia Child’s recipe.  I also made some beginner’s beef ragout from this book for the baby.

She loved it.  So far, feeding E has been a lot of fun.  She likes everything but avocado (darn.  More avocado for meeee!) so far.  We’ve been using a mix of homemade and store-bought foods, and she’s just starting to get some meals at daycare too.

I think we’re going to try and work our way out of purees and see if she can start feeding herself soon.  If nothing else, the dogs will LOVE it when she throws things on the floor.  Especially Nettie.

Posted in Cooking, Cooking, Entrees, Feeding the spawn, Parenting, red meat, Soups & stews | Leave a Comment »

Daring Kitchen December 2011: Char sui bao

Posted by Jeanne on December 18, 2011

Blog-checking lines: Our Daring Cooks’ December 2011 hostess is Sara from Belly Rumbles! Sara chose awesome Char Sui Bao as our challenge, where we made the buns, Char Sui, and filling from scratch – delicious!

I am a day (actually several days) late and a dollar short on this one, as it was supposed to be posted on the 14th.  But I did make it before the posting date – just couldn’t get it together enough to actually write the post.

Char Sui (Cantonese BBQ Pork)

Ingredients

1 pork fillet/tenderloin (roughly 1-1.5 pounds)
4 large cloves of garlic, crushed
1 tsp ginger, grated
1 TB peanut oil
3 TB honey


2 TB hoisin sauce
1 TB light soy sauce
1 TB dark soy sauce
1 tsp oyster sauce
1 TB shaoxing cooking wine
½ tsp ground white pepper
pinch of salt
½ tsp five spice powder
½ tsp sesame oil
½ tsp red food colouring

Directions:

Trim the pork loin to remove fat and tendon and slice lengthways so you have two long pieces, then cut in half to make four pieces total.  Place in a non-reactive container for marinating.

Combine all the other ingredients in a bowl and mix well to combine.  Cover pork well with ⅔ of the marinade mixture. Marinate for a minimum of 4 hours, I did overnight. Place the reserved ⅓ portion of the marinade covered in the fridge to use as a baste when cooking the pork.

The next day, pre-heat oven to moderate 350°F.  Line a baking sheet with foil or parchment paper. Place a rack in the pan to elevate the pork, and place the pork on the rack.

Bake for approximately 10 minutes, basting with the remaining marinade and turning every 2 to 3 minutes.

Turn the heat up to 400°F and cook until cooked through.  If you want, you can run under the broiler at the end of the cooking process to get some nice charring on the ends/edges.

Baked Char Sui Bao (Cantonese BBQ Pork Bun)

Makes 12

Dough Ingredients

1 TB yeast
0.25 C sugar
0.5 C warm water
2 C plain flour
1 egg
3 TB oil
0.5 tsp salt

Dough Directions:

Place the sugar and warm water in a bowl, mix until the sugar has dissolved. Add yeast and leave it for 10 – 15 minutes until it becomes all frothy.

Measure flour into a large bowl.  Add yeast mixture, egg, oil and salt and stir. Bring the flour mixture together with your hands.  Place dough on a lightly floured surface and knead for approximately 10 minutes. The dough should be smooth and slightly elastic.  (I actually did this in our stand mixer.  I’m lazy about doughs).

Place in a lightly oiled bowl and cover with a damp cloth. Leave to rise until it has doubled in size. This will take from 1 – 2 hours depending on weather conditions.

While the dough rises, make your filling.

Filling Ingredients

12 oz. char sui, finely chopped
2 green onions, finely sliced
1 TB hoisin
1 TB dark soy sauce
1 tsp sesame oil
0.25 C chicken stock
1 tsp cornstarch
0.5 TB vegetable oil

 Filling Directions:

Heat the vegetable oil in a wok or pan over medium high heat.  Add diced char sui and spring onions, and cook for 1 minute.

Add hoisin, dark soy sauce and sesame oil to the pork mixture and stir fry for one minute.

Mix cornstarch and stock together and then add to the pork mixture.  Stir well and cook until the mixture thickens, about a minute or two.  Set aside until ready to use.

Assembly

Egg wash: 1 egg beaten with a dash of water

Preheat oven to 400º F.  Grease a baking sheet, or line with a baking mat or parchment paper.  Once dough has doubled in size, knock back and divide in to 12 portions.  Shape each portion into a round ball.

Roll and stretch each ball of dough to a circle approximately 3 inches in diameter.

Keep the dough slightly thicker in the center, so that when the buns cook they do not split on top.

Place about two tablespoons of filling on the dough circle.

Then gather the edges and seal your bun.

Place the bun seal side down on your baking sheet. Continue with rest of dough.

Once all buns are complete brush with the egg wash.

Bake in your preheated oven of for 15 minutes, or until golden brown.

Verdict:  delicious!  The meat was a pain to make because of all the steps, but the dough was SUPER easy to work with, and stuffing them goes quickly (much faster than making tamales or dumplings/empanadas if you’ve done those).  We have quite a bit of char sui left, and I think sometime before the spawn arrives I’m going to make a whole ton of these and freeze them.

Posted in Appetizers, Cooking, Daring Kitchen, red meat | Leave a Comment »

October 2011 Daring Cooks’ Challenge: Moo Shu

Posted by Jeanne on October 14, 2011

The October Daring Cooks’ Challenge was hosted by Shelley of C Mom Cook and her sister Ruth of The Crafts of Mommyhood. They challenged us to bring a taste of the East into our home kitchens by making our own Moo Shu, including thin pancakes, stir fry and sauce.

I figure this is my chance to redeem myself after the appam incident.  I will follow the directions!  My moo shu will be delicious and photograph beautifully!

HAHAHAHA.  Ahem.  To be fair, they were delicious – but it’s really damn hard to take beautiful pictures of flat dough.  I salute you, the makers of tortilla commercials.

Thin Pancakes:

Makes 24-30 pancakes
Preparation time: about 10 minutes plus 30 minutes’ standing time
Cooking time: 45-50 minutes

Ingredients
4 cups (960 ml) (560 gm) (19¾ oz) all purpose flour
About 1½ cup (300ml) (10 fl oz) boiling water
1 teaspoon (5 ml) vegetable oil
Dry flour for dusting

Directions:

Sift the flour into a mixing bowl. Gently pour in the water, stirring as you pour, then stir in the oil. Knead the mixture into a soft but firm dough. If your dough is dry, add more water, one tablespoon at a time, to reach the right consistency. Cover with a damp towel and let stand for about 30 minutes.

Lightly dust the surface of a worktop with dry flour. Knead the dough for 6-8 minutes or until smooth, then divide into 3 equal portions. Roll out each portion into a long sausage and cut each sausage into 8-10 pieces. Keep the dough that you are not actively working with covered with a lightly damp dish cloth to keep it from drying out.

Roll each piece into a ball, then, using the palm of your hand, press each piece into a flat pancake. Dust the worktop with more dry flour. Flatten each pancake into a 6 to 8 inch (15 cm to 20 cm) circle with a rolling pin, rolling gently on both sides.

Place an un-greased frying pan over high heat. Once the pan is hot, lower the heat to low and place the pancakes, one at a time, in the pan. Remove when little light-brown spots appear on the underside.

Cover with a damp cloth until ready to serve.

For the stir-fry, I combined some leftover honey-soy braised pork, napa cabbage, red cabbage, two eggs, onion, garlic & ginger along with hoisin, chili-garlic paste, soy sauce, sesame oil, and rice vinegar.

Oh, and quick soapbox on the eggs – we had one farm egg left from our last co-op delivery, and used that with one grocery-store egg.  Here’s a photo – the grocery store egg is on the right:

Buy farm eggs, people.

For the sauce, I had every intention of using the hoisin recipe that was provide by our lovely hosts.  But I forgot to make it and then I was really hungry.  Here’s the recipe anyway!

Hoisin Sauce

Ingredients
4 tablespoons (60 ml) soy sauce
2 tablespoons (30 ml) peanut butter OR black bean paste
1 tablespoon (15 ml) honey OR molasses
2 teaspoons (10 ml) white vinegar
1/8 teaspoon (⅔ ml) garlic powder
2 teaspoons (10 ml) sesame seed oil
20 drops (¼ teaspoon) Chinese style hot sauce (optional, depending on how hot you want your hoisin sauce)
1/8 teaspoon (⅔ ml) black pepper

Directions:
Simply mix all of the ingredients together by hand using a sturdy spoon.
At first it does not appear like it will mix, but keep at it just a bit longer and your sauce will come together.

The final plated moo shu + stirfry:

They were really tasty!  We ate them like little tacos – adorable and delicious.  Thanks Shelley and Ruth for a great challenge!

Posted in Cooking, Daring Kitchen, Entrees, red meat | 2 Comments »

Braised pork belly with pickled mustard

Posted by Jeanne on June 9, 2011

As promised, the pork belly we made Memorial Day weekend.  Earlier that week, Curt had Vietnamese for lunch with his boss, Ric.  Ric was telling Curt about a dish he used to eat in college – long-cooked pork belly with pickled mustard. Erika gave me Mastering the Art of Chinese Cooking last year, and I was able to find the recipe easily.

Since we are fans of anything pork belly, we decided to make it while Scott was in town.  This is the first recipe I’ve made from the book, and it definitely won’t be the last.  Don’t be afraid of the long cooking time – it’s mostly inactive, and the smell is intoxicating.

Braised pork belly with pickled mustard, from Mastering the Art of Chinese Cooking‘s recipe for long-cooked pork belly with pickled mustard

8 oz. preserved mustard greens
3 lbs. fresh pork belly with skin intact
5 oz. demerera (raw) cane sugar
2 qt. water
1 C mushroom soy sauce
0.25 C Mei Kuei Lu Chiew (I used “Cooking Michiu” – our Asian market appears to have a liquor license for beer/wine only, not hard alcohol, so that’s what I chose.)

Directions
1. Separate the stalks of the preserved mustard, open the leaves and rinse well 4 times to remove any sand and the preserving salt.

2. In a large pot, place the preserved mustard; the pork belly, skin side down; and the sugar. Pour in the water and bring to a boil over high heat. Add the mushroom soy sauce and the chiew, and stir well.  Return to a boil. Reduce the heat to low, cover the pot, leaving the lid slightly cracked, and cook at a low simmer for 5 hours total. After the first hour, turn the pork belly over. After the second hour, turn the pork belly again. After the third hour, turn the pork belly once again, and then cook for the final 2 hours with the skin side up. At this point, the pork belly will be tender, and its fat layers will be translucent.

Epic fail on my part with photos to this point.  Look, it’s the fat chihuahua.  She is kind of like pork.

3. Turn off the heat and transfer the pork belly and the preserved mustard to a large plate. Allow to cool to room temperature, then cover and refrigerate for at least 8 hours or up to overnight. Cover and refrigerate the cooking liquid.

4. Remove the preserved mustard from the plate, and cut crosswise into 1/8-inch-wide strips. Arrange the mustard pieces in a bed on a steamproof dish. Cut the pork belly crosswise into 1/2-inch-thick slices. Assemble the slices, skin side up, on top of the mustard. Spoon 1 cup of the cooking liquid over the slices to give them a dark coating

5. Place the dish in a steamer, cover, and steam for 30 minutes. Turn off the heat, remove the dish from the steamer, and serve the pork in its cooking dish.

The pork in our improvised steamer.  Pork, greens, sauce in a glass bowl set inside our insert pan that we mostly used for cooking pasta.  Worked perfectly (but I’m still tempted to buy a bamboo steamer).

I did half of the pork belly this way, because I wanted to see how it would turn out.  The rest I sliced and sauteed so it had a crisp edge, and reduced the cooking liquid by about half to use as a sauce.

We served it with five-spice and szechuwan peppercorn green beans and lots of rice.

The greens were AMAZING and I think next time I will use more – there weren’t enough in every bite!

I preferred the sauteed pork belly, but both were delicious.

Posted in Cooking, Entrees, red meat | Leave a Comment »

Daring Kitchen April: Edible Containers

Posted by Jeanne on April 14, 2011

Renata of Testado, Provado & Aprovado! was our Daring Cooks’ April 2011 hostess. Renata challenged us to think “outside the plate” and create our own edible containers. Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 17th to May 16th at http://thedaringkitchen.com!

I came up with two ideas for this challenge:  beef & chocolate bock stew in an Irish soda bread bowl, and a chicken & peanut stew in a sweet potato bowl.

Beef & chocolate bock stew, inspired by this recipe.

3 TB canola oil, divided
0.25 C all-purpose flour
2 lbs. boneless chuck roast, trimmed and cut into 1-inch cubes
Salt
5 C sliced onion (about 3 medium onions)
1 TB tomato paste
4 C beef broth
1 (12-ounce) bottle Sam Adams chocolate bock (or other dark beer)
Freshly ground black pepper
1.5 C carrot, cut into chunks (I used those pre-cut “baby” carrots)
2.5 C Yukon gold potatoes, cubed

Heat 1 1/2 tablespoons oil in a heavy Dutch oven over medium-high heat. Place flour in a shallow dish. Sprinkle beef with some salt; dredge beef in flour. Add half of beef to pan; cook 5 minutes, turning to brown on all sides. Remove beef from pan with a slotted spoon. Repeat with remaining oil and beef.

Add onion to pan; cook 10 minutes or until tender, stirring occasionally. Stir in tomato paste; cook 1 minute, stirring frequently. Stir in broth and beer, scraping pan to loosen browned bits.

Return meat to pan. Season with salt & pepper; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally. Uncover and bring to a boil. Cook 30 minutes, stirring occasionally.

Add carrot and potatoes. Cover, reduce heat, and simmer 30 to 40 minutes, stirring occasionally, or until vegetables are tender.

Irish soda bread bowls, inspired by this recipe.

3.5 C all purpose flour
1 tsp baking-soda
0.75 tsp salt
1.5 C milk

Preheat oven to 425°F. Lightly flour baking sheet. Mix flour, baking soda and salt in large bowl. Mix in enoughmilk  to form moist clumps. Gather dough into ball.

Turn onto a lightly flour surfaced and knead just until dough holds together, about 1 minute. Stretch dough until it is about 2 inches high, and cut into rounds with a biscuit cutter.  Or the lid of a jar.

Have you seen my biscuit cutter?  It appears to have run away from home.

Bake until bread is golden brown and sounds hollow when tapped on bottom, about 20 to 25 minutes. Transfer bread to rack and cool until they can be handled.

Cut through the top of the bread, around in a circle, and remove.

Scoop out the insides of the bread, trying not to poke through the outer edge.

Serve stew in bread bowls.

And secondly:

Chicken & peanut stew, inspired by Bittman’s The Best Recipes In The World

2 TB vegetable oil

8 chicken thighs, about 2 lbs. (I used boneless, skinless thighs)

Salt & pepper

1 medium onion, chopped

One 1-inch piece of fresh ginger, grated

0.75 tsp cayenne pepper

0.25 tsp ground cumin

One 14-oz. can diced tomatoes

4 C chicken broth or stock

0.75 C natural peanut butter

Chopped scallions, for serving

Heat the oil in a large, deep skillet over medium-high heat.  Season the chicken pieces with salt & pepper and add to the skillet, browning well on all sides.  Remove chicken from pan and set aside; return the skillet to the heat.

Add the onion and ginger and cook, stirring occasionally, until softened.  Stir in cayenne, cumin, and tomatoes and cook until tomatoes begin to break down, 3 to 5 minutes.

Return the chicken pieces to the pan and add 3.5 C of the stock.  Bring to a boil, and then simmer until chicken is cooked through and tender, about 20 to 30 minutes.

While chicken cooks, whisk together remaining 0.5 C of chicken stock and the peanut butter.  When the chicken is cooked through, add the peanut butter mixture to the pan.  Simmer another 20 to 30 minutes, or until sauce mixture thickens.

After the dish was fully cooked, I cut up the chicken into small bites and added it back into the sauce.  I wanted smaller bites, rather than full pieces of chicken, so they would fit well into my sweet potato bowls!

Sweet potato bowls

2 lb. sweet potatoes

Olive oil

Salt

2 TB butter

0.25 C flour

Salt & pepper

Preheat oven to 400F.  Rub sweet potatoes with oil and sprinkle with salt.  Place in a baking dish and cover with foil.

Bake until very soft, 40 to 60 minutes.  Cool, uncovered, until the sweet potatoes can be handled.  Lower heat to 350F.

Peel sweet potatoes, discarding skins.  Add butter and flour,  mash until very smooth, and season with salt & pepper to taste.

Prepare a muffin tin with butter, oil, or cooking spray.  Place a heaping tablespoon of sweet potatoes into each cup, and press up the sides to form a small “bowl” shape.

Bake for 15 to 20 minutes, or until they are firmed up and can be removed from the muffin tin.

Serve the chicken stew inside the sweet potato bowls, garnished with scallions.

Yummy and cute!  Thanks to Renata and the Daring Kitchen for another great challenge.

Posted in Appetizers, Baking, Breads, Cooking, Daring Kitchen, Entrees, red meat, Soups & stews | 1 Comment »

The plan

Posted by Jeanne on March 28, 2011

Holy hell, I am tired.  Yesterday my sister and I ran just over  8 miles, and then we had Pork-A-Palooza.  It was a HUGE success and we had a great turnout, but again… so tired.

Many happy pork-eating people!

So what are we going to eat this week?

  • Fish tacos (sauteed spiced tilapia on corn tortillas), Mexican-inspired slaw
  • Salmon sliders + spinach salad
  • Grilled chicken breasts + colcannon
  • Mapo tofu + rice + green beans
  • Vietnamese chicken salad

Plus I’m sure there will be a night of either grilled cheese + soup, or quesadillas + soup… our go-to lazy meal.

Have a good week, everyone!

Posted in Cooking, Planning, red meat | Leave a Comment »

Fridge Friday – Pork-A-Palooza edition

Posted by Jeanne on March 25, 2011

Pork-a-palooza is tomorrrow!  This is what a fridge that contains ~180 empanadas and ~230 meatballs looks like.

Oh, and a double batch of Cuban pork hash – I’m really interested in trying that one.  It’s ground pork with onions and garlic, heavily spiced with cinnamon.  Very curious.

I’m just a little unclear where I’m going to put the coleslaw.

Hope to see you at Pork-A-Palooza tomorrow!

Posted in Catering, Cooking, Fridge Friday, red meat | Leave a Comment »

Fridge Friday (on Saturday) – exhaustion edition

Posted by Jeanne on March 19, 2011

I am seriously tired.

Did I mention on here that I am training for a half-marathon?  If not – I am training for a half-marathon on May 1st.  I’m doing it with Team in Training.  All of us on Team In Training are raising funds to help stop leukemia, lymphoma, Hodgkin lymphoma and myeloma from taking more lives. I am completing this event in honor of all individuals who are battling blood cancers, and especially my friends Mike, Jack, and Lacey who have been personally affected.

Anyway, so I am going to run 13.1 miles (in a row!) on Sunday, May 1st so there have been all these training runs in the meantime.  Yesterday we did a St. Patrick’s Day 5k instead of our normal training run.  It was fun.  We dressed up.

Aren’t we pretty?  And then I ran 3.1 miles, and then I went to the Lady Gaga concert, and then I dragged myself half-dead to work on Friday.  Yawn.

Anyway, so there has been a LOT of running, and a lot of working, and quite a bit of sleeping, and not much else.

Want to see what’s in our fridge?  Curt made it.

Leftover beef stew with Guinness, made for St. Patrick’s Day dinner.  Yummy.

Even if I was only home for 45 minutes to enjoy it.

Happy Saturday!  Enjoy the rest of the weekend – I’m down in Kansas City with my friend Mike, watching the first thunderstorm of the year.

Posted in Cooking, Entrees, Fridge Friday, red meat | Leave a Comment »

Shrove Tuesday

Posted by Jeanne on March 8, 2011

Did you call it Shrove Tuesday as a kid?  We did not.  The day before Ash Wednesday was known only as the day before Ash Wednesday, when we were required to go to mass and priests would smear dirt on our heads.

I recall that they would say, “Remember you are dust, and to dust you shall return.”  Which, while true, is kind of a creepy thing to tell large groups of small children.  But the day before was nothing special.

Now, I know this day as Mardi Gras, a last hurrah of sorts, but I’m in Nebraska, not New Orleans.  So this year I’m going to go with Shrove Tuesday instead.  Apparently today is supposed to be a day of repentance, and also of eating up all the fatty, sugary things in preparation for fasting during Lent.  So people would make pancakes.

I’m not one to resist pancakes and bacon for dinner, so off we went.

I used the buttermilk pancakes recipe from Joy of Cooking, and Curt made some bacon.

Mmmm, bacony.

And thus passed Tuesday evening at our house.  To dust I shall return or not, it was a good dinner.

Posted in Cooking, red meat | 1 Comment »