Posted on February 22, 2017 by cookwithkathy
1/2 lb rice vermicelli
4 oz ground beef
5 oz pickled cabbage (雪菜)
3 sprigs cilantro, chopped
1 red chili, chopped
1 tsp light soy sauce
1/4 tsp sugar
dash of sesame oil
dash of ground white pepper
1/2 tbsp cornstarch
2 tbsp oil
1 tbsp water
4-1/2 cups or suitable amount of chicken stock
pinch of salt
1/2 tsp cornstarch
5 tbsp water
- Wash and soak pickled mustard in water with a pinch of salt for an hour to remove salty flavour. Rinse, drain and chop.
- Soak rice vermicelli in cold water for an hour until softened. Loosen well and parboil in boiling water for 1 minute. Drain well. Transfer to big serving bowl, covered to keep warm.
- Add soup ingredients to a pot. Bring to a boil. Turn down heat to simmer.
- Marinate beef for 10 minutes with marinade ingredients.
- Saute beef with 2 tbsp oil. Add pickled cabbage when beef is nearly cooked. Add red chili and toss well. Mix in thickening solution. Cook until beef is done and the sauce is thickened.
- Add hot soup to the vermicelli in the serving bowl.
- Add beef and sauce on top of the vermicelli. Sprinkle cilantro before serving.
Source: Hong Kong Rice and Noodle
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Posted on February 5, 2017 by cookwithkathy
2-3/4 1b potatoes, peeled and chopped
1/2 cup (single or pouring) cream
sea salt and cracked black pepper
14 oz can cannellini (white) beans, drained and rinsed
4 x 5 oz beef eye fillet steaks
olive oil, for brushing
1/4 cup olive oil
1 clove garlic, finely sliced
1 tsp rosemary leaves
- To make the rosemary oil, cook all the ingredients in a small saucepan over low heat for 3 minutes or until fragrant.
- Cook the potatoes in a large saucepan of boiling water until soft. Drain, return to the pan and mash with the cream, salt and pepper.
- Return the saucepan to a low heat, fold in the cannellini beans and mash roughly with a fork. Set aside and keep warm.
- Heat a medium non-stick frying pan over medium—high heat. Brush the steaks with olive oil and sprinkle with salt and pepper. Cook for 3 minutes each side or until cooked to your liking.
- To serve, divide the mash among plates, top with the steak and drizzle with the rosemary oil.
Makes 4 servings.
Source: Donna Hay
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Posted on January 22, 2017 by cookwithkathy
1-1/4 pounds center-cut beef tenderloin, about 600 grams
salt and freshly ground black pepper
1 small bunch of arugula, trimmed and washed
2 tablespoons olive oil
3 tablespoons packed slivered basil leaves
2 tablespoons slivered sage leaves
2 tablespoons truffle butter, 30 grams
- Cut the beef into 12 thin slices.
- One at a time, place each slice between 2 sheets of plastic wrap and, with the smooth side of a meat mallet or a rolling pin, pound gently to just slightly less than 1/4-inch thick. Season on both sides with salt and pepper.
- Arrange a small mound of the arugula on each of 4 serving plates. Set aside.
- Heat a large heavy skillet over high heat until hot. Add 2 teaspoons of the olive oil and heat until very hot but not smoking.
- Add 4 slices beef and cook just until browned on the first side, about 1 minute.
- Turn the slices over, scatter one-third of the herbs over them, and cook just until lightly browned on the second side, about 30 seconds. Transfer to a platter.
- Repeat with the remaining beef, in 2 more batches, adding the remaining oil to the pan necessary and heating it before adding the next batch of meat.
- Reduce the heat to low and add the truffle butter to the pan. Working quickly so the meat doesn’t overcook, return all the beef to the pan, along with any juices that have accumulates on the platter, and turn the slices once or twice in the sauce, just until heated through.
- Arrange the steak on top of the arugula and spoon the pan juices over the meat. Serve immediately.
Note: Use small sage leaves if possible; larger ones can sometimes be too pungent.
Makes 4 servings.
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Posted on January 8, 2017 by cookwithkathy
1 (750 ml) bottle full-bodied dry red wine
4 pounds beef short ribs, cut into individual 4-inch-long ribs
2 teaspoons salt
1 teaspoon black pepper
3 tablespoons olive oil
2 ounces sliced pancetta, chopped
1 medium onion, chopped
5 large garlic cloves, finely chopped
3 medium carrots, chopped
3 celery ribs, chopped
4 thyme sprigs
2 rosemary sprigs
1 (14-ounce) can diced tomatoes in juice
2 cups water
- Preheat oven to 325°F, with rack in lower third.
- Boil wine in a 2- to 3-quart pot until reduced to 1 cup, 20 to 25 minutes.
- Meanwhile, pat ribs dry; rub with salt and pepper.
- Heat oil in pot over high heat until it shimmers and quickly brown ribs on all 3 meaty sides (but not bone side) without crowding, in batches, about 1 minute per side.
- Transfer meat to a large plate. Pour off all but 1 tablespoon fat and cook pancetta over medium heat, stirring, until browned and fat is rendered. Add onion and cook, stirring occasionally, until softened and lightly browned, about 6 minutes.
- Add garlic and cook, stirring, until pale golden, about 2 minutes.
- Add carrots, celery, and herbs and cook, stirring occasionally, 2 minutes.
- Stir in tomatoes with their juice and return ribs with any juices to pot, arranging them bone side down.
- Add reduced wine and water and bring liquid to a boil, uncovered. Cover pot and transfer to oven, then braise until meat is very tender, 2 to 2-1/2 hours.
- Skim off excess fat from surface of sauce and discard herb stems. If a thicker sauce is desired, transfer ribs carefullly to a plate (meat will fall off bones easily) and boil sauce, stirring occasionally, to thicken slightly.
- Return short ribs to sauce. Serve with buttered pasta tossed with chopped parsley.
Makes 6 servings.
Source: Gourmet Italian
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Posted on December 25, 2016 by cookwithkathy
3 lb rib of Wagyu beef
sea salt and black pepper
2 tbsp olive oil
2 tbsp butter
smoked pommes puree (see recipe below)
8 baby artichokes 1 lemon, halved
1 garlic clove, peeled
1 thyme sprig, plus extra to garnish
2 tbsp butter
Miso-glazed Foie Gras
12 oz foie gras
2 tbsp sake
2 tbsp mirin
4 tsp sugar
3/4 oz miso paste
- Trim the beef and cut off the flank. Cut the rib-eye in two (save one half for other recipe). Wrap the other half in plastic wrap and chill.
- Prepare the artichokes one at a time. First, squeeze the juice from one lemon half into a bowl of cold water. Peel off the coarse outer layer of leaves to reveal the soft inner leaves. Trim off the tops, then peel off the tough skin coverint, the base. Immediately immerse in the lemon water to prevent it from discoloring. Repeat with the other artichokes.
- Bring a pan of salted water to a boil with the garlic, thyme, and the juice from the other lemon half. Blanch the artichokes for 4 to 6 minutes until tender when pierced with a skewer. Drain and refresh in a bowl of iced water, then drain again. Halve the artichokes and scoop out the furry core with a small spoon. Set aside until ready to serve.
- Cut the foie gras into portions, each slice about 1/2-inch thick; chill until ready to cook. Put the sake and mirin into a pan and boil for a few minutes to burn off the alcohol, then add the sugar and stir to dissolve. Stir in the miso paste and cook over medium heat for a minute or two until the mixture has thickened slightly. Let cool completely.
- When ready to serve, heat the olive oil and butter in a skillet. Season the beef and pan-fry for 3 to 4 minutes on each side until browned and medium rare, basting with the butter. Remove to a warm plate to rest while you cook the artichokes and foie gras.
- Season the artichokes with salt and pepper. Heat the butter in a skillet and pan-fry the artichokes for 2 to 3 minutes until golden brown at the edges. Transfer to a plate.
- Wipe out the pan and return to the heat. Season the foie gras slices and pan-fry over high heat for 30 seconds on each side. Remove and brush with the miso glaze.
- To serve, cut the beef into portions and brush with the miso glaze. Place on warm serving plates and top with a slice of foie gras. Add the roasted artichokes and a spoonful of smoked pommes puree. Garnish the artichokes with thyme to serve.
Makes 4 servings.
Smoked Pommes Puree
1 lb 2 oz fingerling potatoes, such as La Ratte, washed
sea salt and black pepper
scant 1 cup butter
generous 1/3 cup whipping cream
1/4 cup milk
4 drops of smoked hickory essence
- Add the potatoes to a pan of salted water, bring to a boil, and simmer for 20 minutes or lentil tender when pierced with a skewer. Drain well. Wearing rubber gloves to protect your hands, peel off the skins while the potatoes are still hot. Mash the potatoes, using a potato ricer if you have one, then push them through a fine strainer.
- Heat the butter, cream, and milk in a pan until the butter has melted. Add the potatoes and stir well to mix. To get a silky smooth result, push the puree through a fine strainer once again. Stir in the smoked hickory essence and season to taste with salt and pepper.
Makes 4 to 6 servings
Source: Gordon Ramsay’s Maze
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