What’s in my Fridge Beef Stew

Hi Jen, 

It’s been one of those weeks.

Work is super busy, I’m PMSing like crazy and I can’t seem to kick this awful cold/flu. I was so sick this weekend that I had to pass on our weekly Sunday grocery excursion. Seb being the dutiful future hubby that he is, went solo.  I was pleased by his willingness to shoulder the responsibility of our week's food supply, so I sent him along his merry way. In hindsight, considering how he usually leaves me in the veggie section and makes a beeline to the butcher, I probably should of given him a list or said something like: "please don't bring home an entire farm". He arrived home after spending $70 and this is what he bought: two giant steaks, a chicken, pork tenderloin, ham, bacon, peanut butter, bread, a massive block of swiss cheese and one teeny weeny bag of bokchoy. Ahh boys— where would our protein intake be without them? Lol, you're probably gagging over all the meat on that list. 

As a result of Seb's meat-a-palooza, we had a lot of left over meat in our fridge so last night, still sick, I decided to whip up a big bowl of what I like to call, What’s in My Fridge Beef Stew. 

Ingredients:

·         2 carrots, chopped

·         ½ large onion, diced

·         2 stalks of celery

·         Flour

·         2-3 Garlic cloves, chopped

·         Thyme, Oregano

·         1 stalk of Leek

·         Beef Broth

·         Left over beef cubed (I used the leftover Striploin tip from our dinner 2 nights ago)

·         Mushrooms

·         Kale

·         Brussel sprouts

These are the main things that I used because it’s what I had in my fridge, but feel free to use whatever you have. 

I chopped up the onions, carrots, leeks and celery and sautéed till soft in a pot with some olive oil. When ready, I added the garlic, thyme, oregano, marmite (the one you gave me Westie!) and a bay leaf. When I can smell the garlic, I added flour to coat the veggies and mixed. Add the beef broth (I use the salt-free kind because I ran out of my home-made stuff in the freezer). Add the beef and let simmer for about an hour. 

Add mushrooms, brussel sprouts and kale (again all optional, but these are my favourite vegetables, so I pretty much always have some in my fridge) and simmer for another 30 mins or so. 

It’s really the perfect stew for a cold night when all you have to do is cut up a bunch of random things in your fridge. If you want to make it even more thick, you can make a rue with some butter and flour, or add some potatoes! Salt and pepper to taste at the end.

Serve with a piece of crusty bread to dip. DE-LIC-OUS!

Hope you and the little one enjoy! I bet Georgie would like this one!

I miss you! It's weird not having someone ask me what I ate the day before every day. 

Salted Cod with Potato Bhaji

I took my time, I apologise. It's been a crazy few weeks, having moved 4 times since we arrived back from Montreal, but I have finally had the opportunity to share my DELICIOUS dinner with my Canadian homie, Levan.

Over the weeks I have thought of Levan each time I put a spoonful or forkful of something delicious in my mouth, but I thought nothing would make her more proud than cooking up a seafood dish. I remember the shock on her face when we would discuss my lack of seafood-eating in the car on the way to work. Ok, this is just cod, but it's a start and particularly appropriate now I'm living by the sea.

This photo does not do it justice.

You will need (for 2 people):

- 2 Cod loins

- 2 large potatoes

- 1 onion

- garlic

- 1 can tomatoes

- ground cumin

- coriander seeds (cilantro for you Americans)

- fresh coriander

- mustard seeds

- chilli

- good quality ketchup

- olive oil

- butter

Cover the cod loins in salt an hour before you start and put in the fridge. Boil the potatoes and chop into cubes once done.

Fry the finely chopped onion and garlic with all the spices (the quantities are up to you, but it should be quite flavourful and spicy). Once the onions are translucent, add the cubed potato (you may need to add a little more oil) and fry until crispy. Add the tomatoes and a squeeze of ketchup and simmer until the sauce is reduced and thick. Give it a taste and add more spices/salt if necessary.

Rinse your cod and pat dry. Cover in butter and grill for 8-10 mins (don't turn over). You'll know when it's done when the flesh starts to flake apart.

Dollop some bhaji on your plate and top with your cod and a good sprinkle of fresh coriander. Flipping amazing!

I miss you my Asian Barbie x

An Homage to Jen- Eggplant Parmigiana

As an homage to Jen on the day she flew out of Montreal, I decided to make eggplant parmigiana.
I recently started eating eggplant, or as posh Jen calls it: aubergine, to supplement meat in dishes.  Being the happy carnivore that I am, I've been trying to cut down my protein intake and I found that eggplant has a meaty texture that is both delicious and satisfying.

I chose eggplant parmigiana because one week our team from work had planned to go out for a team dinner. The restaurant's online menu promised eggplant parmigiana, which Jen drooled over in anticipation all week.  When we got there and placed our order, we discovered to our dismay that it was all a cruel lie.  That was the first of many gastronomic disappointments that night-- the food was atrocious-- but thankfully paid for by the company, so we couldn't complain too much (though we did anyways).

Anyways, back to the parmigiana. Being a new eggplant eater, I really had no idea how to cook it. I just knew that if done wrong, that the dish would  be bitter.   I Googled recipes online and settled on Stefano Faita's eggplant parmigiana. For those of you who don't know who Stefano Faita is, he owns "Dante", the kitchen hardware store in Little Italy, and recently co-opened "Impasto", the new to-die-for Italian bistro, also in Little Italy. I thought what a better way to celebrate Jen's time in la belle province than with a eggplant parmigiana from one of Montreal's best Italian chefs?!

Some notes: Sebastien and I followed the recipe to a tee, the only thing we did differently was that we half-ed the recipe (having only 2 eggplants) and we used Italian Romano breadcrumbs instead of regular boring breadcrumbs. This proportion was enough for dinner and breakfast for the two of us, and one little piece for Seb's lunch tomorrow.

It was a little bit labor intensive, but next time, we will bake off the eggplant in the oven instead of frying each piece individually.Seriously, whatever time it took, it is so worth it. I would gladly slave away in the kitchen for this.It was AMAZING. I like it much more than lasanga and the eggplant was so creamy, it literally melted in your mouth.  I also think that I will only make tomato sauce this way as well.

I know you don't have an oven right now, Jen, but keep this for a cold winter night because believe me, it will be a hit!

Without further ado, the recipe.

STEFANO FAITA's EGGPLANT PARMIGIANA

INGREDIENTS
5 large eggplants
4 tbsp. of coarse salt
2 garlic cloves, minced
3 tbsp. of extra virgin olive oil
1 (28 ounce) can diced tomatoes
1/4 tsp. dried oregano
1 bay leaf (optional)
Handful of chopped basil
Salt and freshly ground pepper, to taste
Vegetable oil, for frying
2 tbsp. butter
1 cup bread crumbs
1 cup freshly grated Parmesan cheese
18 ounces shredded mozzarella cheese

PREPARATION

Peel the eggplants and then cut lengthwise into ½-inch thick slices.
Arrange the eggplant slices on a baking tray. Sprinkle with coarse salt. Let drain for 25 to 30 minutes. (The salt will draw out the bitter juices from the eggplant.)
While the eggplant is draining, make the tomato sauce. Add olive oil to a saucepan over medium heat. When oil is hot, add the garlic. Cook until garlic starts to soften, about 2 minutes. Add tomatoes, oregano, bay leaf and season with salt and pepper. Bring to a boil then reduce heat and let sauce simmer, until slightly thickened, about 15 minutes. Stir in fresh basil.
Wipe the excess salt and juices off the eggplant slices or rinse the eggplant with water and pat dry well. Heat a large fry pan over medium heat. Add enough oil to come up 1-inch of the side the pan. When oil is hot, add eggplant slices in batches, being careful not to overcrowd the pan. Fry eggplant on both sides until golden brown. (Use 2 fry pans to make the process go faster.) Drain eggplant slices on paper towel to remove excess oil.
Preheat oven to 375 degrees F.
To assemble the dish: Add a ladle of sauce to the bottom of a 13-inch x 9-inch baking dish. Add a few knobs of butter. Layer eggplant slices, sauce, bread crumbs, Parmesan cheese and mozzarella into baking dish. Repeat to make 3 layers, finishing with cheese. Bake until golden brown and bubbling, about 25 to 30 minutes. Let stand 5 minutes and then serve.

Let me know what you think!


PS- No picture for this one because we scoffed it too fast. It was beautiful though. :)