Tuesday, November 27, 2012

A Beef Stew with a Beet and Kimchi Stew

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I have been bored with cooking lately. There. I said it. I guess it is because I am not really too hungry these days. Bad allergies and lots of Pseudoephedrine does that to a gal. So, I will give to you the two dishes that I haven't already shared that I have actually cooked in the last couple of weeks. I don't suppose you want the phone number to the local pizza place.

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When I saw this recipe had beets in it AND horseradish, I was intrigued. I had some beets in the refrig that I wanted to use so it was a perfect choice. The meat was from Whipporwhill Farm and I wanted to make something good.

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The verdict? It was good. Not company fare but a solid meal that was perfect for a cold day.

Want to see the cutest boy ever? Yes you do!

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(Waving to Parker! Grammy loves you more than anything in the whole world!)

Ok, onto the Kimchi (Parker and Kimchi are my favorites)

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Enter: Pork Belly.

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Exhibit B: Kimchi that I made a while back.


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Got this recipe from the book "Kimchi Chronicles" Have I ever told you how much I love Marja Vongerichten? I do. This is the woman that guided me (when I was in New York) through tweets (that was before my NO TWEET policy) to her favorite Korean restaurants. I ate at both.

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I really loved this. I will make it again for sure.

Ok, one more Parker moment. After all he is the cutest little boy ever.








Kimchi Jjigae (Kimchi Stew)
Kimchi Chronicles


2 tablespoons toasted sesame oil
1 pound pork belly, cut into 1/4-inch dice
Coarse salt and freshly ground black pepper
1/2 large yellow onion, coarsely chopped
3 cups coarsely chopped kimchi with a bit of its liquid (use the most pungent, sour kimchi available for best flavor)
1 tablespoon fish sauce or dashida
1 slice American cheese (optional)
5 scallions, thinly sliced
About ¼ cup thinly sliced gim for garnish





Beef, Beer, and Barley Stew

Cooking Light
NOVEMBER 2002


2 tablespoons olive oil $
1 pound beef stew meat $
1 teaspoon salt, divided
1/4 teaspoon black pepper $
3 cups coarsely chopped onion $
2 bay leaves
2 thyme sprigs
2 tablespoons tomato paste
2 cups (1 1/2-inch-thick) slices carrot $
2 cups chopped peeled turnips (about 1 pound) $
3/4 cup uncooked pearl barley
5 garlic cloves, minced and divided $
2 (8-ounce) packages mushrooms, quartered $
3 cups water
3 cups low-salt beef broth $
2 tablespoons Worcestershire sauce
1 (12-ounce) bottle dark beer (such as stout) $
3 small beets
3 tablespoons chopped fresh parsley
1 teaspoon thyme leaves
2 tablespoons prepared horseradish
Preparation

Heat oil in a stockpot over medium-high heat. Sprinkle beef with 1/2 teaspoon salt and pepper. Add beef to pan; sauté 10 minutes or until browned. Remove from pan. Add onion, bay leaves, and thyme sprigs to pan. Cover, reduce heat, and cook 10 minutes, stirring occasionally.

Uncover; stir in tomato paste. Increase heat to medium-high. Add carrot, turnips, barley, 4 garlic cloves, and mushrooms; sauté 3 minutes. Add beef, 1/2 teaspoon salt, water, broth, Worcestershire, and beer; bring to a boil. Reduce heat; simmer, covered, for 1 1/2 hours. Discard bay leaves and thyme sprigs.

While stew is simmering, trim beets, leaving root and 1 inch stem on each; scrub with a brush. Place in a medium saucepan, and cover with water; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until tender. Drain; rinse with cold water. Drain; cool. Leave root and 1 inch stem on each beet; rub off skins. Cut each beet into 6 wedges.

Combine parsley, thyme leaves, and 1 garlic clove. Ladle about 2 cups stew into each of 6 bowls. Top each serving with 3 beet wedges, about 1 1/2 teaspoons parsley mixture, and 1 teaspoon horseradish.

6 comments :

  1. He is the cutest little guy ever. Your new policy - 'don't tweet, don't tell".

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  2. I've never tried kimchi. The word 'fermented' in there kind of throws me off from the whole idea. If it was put in front of me, I'd give it a taste, but I don't think I'd purposefully seek it out. That being said, can I have a double helping of the stew?

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  3. What other recipes have you tried from Kimchi Chronicles? Have you made the pork and seaweed soup by any chance?

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  4. oh man, you should try it! :-) does the same go for pickles, sauerkraut, and wine? (not all at once of course....)

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  5. I will cook dinner for you any any any time!

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  6. That is what I intended to make but then changed my mind. I have made tons out of this book. I love it.

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