Continuing on our series of cookbook reviews, there are tons of great books out there that for one reason or another didn’t make it on to our short list. One of these is by the incomparable and highly talented Jamie Oliver, formerly known as the Naked Chef. His book “Comfort Food” is packed with hearty recipes from all ethnic backgrounds. We tried several and are going back again and again to the beef and barley buns with fresh horseradish as they continue to be an absolute hit! Come and cook with us! Continue reading “Beef and Barley Buns Coming Your Way”
Tag: Beef
A Simple Bowl of Chili
Whether we’re ready or not, here comes fall. Temperatures have clearly dropped in Northern California and even though I know that the few droplets of rain won’t last or make an ounce of difference to the drought, we have definitely turned the corner towards the colder part of the year. Which in my house means the bowls are coming out and a pot of chili is gently simmering on the stove. Come and cook with us!
We have written about the benefits of eating with the seasons. In addition to taking advantage of what is growing right now in your – or your farmer’s – backyard, the way we prepare food also matters. While we tend to eat steamed, quick-boiled and raw light dishes in the summer month, we are attracted and crave warmth and strength through eating slow-simmered, pressure-cooked or baked hearty dishes when it gets cold. Using the appropriate cooking method helps our bodies find balance. A lot of the basics in a macro-biotic diet are based on this concept that strives for the right Yin/Yang combination. It even describes what type of vegetables are best: light and more upward-growing foods in the summer (Yin) and more compact veggies and downward growing roots in winter (Yang).
But back to my pot of chili. Based on the frequency of chili cook-offs I read of and hear about, making the perfect pot of chili is clearly an art, but there are a few basics that will make any combination delicious. We like to make classic-style beef chili with plenty of good tomato sauce and kidney beans. Letting the meat brown to create the attractive umami flavor is key, as is the low-heat simmering that lets the flavors meld and keeps the tomatoes sweet. Truth be told, we go very light on the chili peppers, as one can always light the fire in the bowl once it is served. Give it a try and let us know what you think. Come and cook with us!
Simple Beef Pot Roast à la Omi
Whenever I am fortunate enough to visit with my grandmother Omi, she is usually either in her store selling screws, nails and door-knobs or at the stove. Either way, the conversation will always steer towards her lunch plans and more often than not, she has a pot-roast braising in the kitchen. This isn’t necessarily a warm-weather-type of meal, unless you live in the Dolomites where it is generally always on the cooler side, but it is great, fast and delicious and I wanted to share it as my Omi’s quintessential meal. Come and cook with us!
We love any recipe that doesn’t take too much active involvement, so this simple pot roast is ideal when you want a real meal and have the time to prepare it a few hours in advance. You don’t have to stay there and nurse it the whole time, although checking on the liquid level is a good idea. Alternatively, you can transfer the whole affair into a slow-cooker and you’re golden. As with many meat dishes, browning the seasoned roast on all side is key to get that delicious umami flavor: it’s called the Maillard reaction. This doesn’t really “seal in the juices”, although that sounds like a great strategy. Instead, it creates those complex flavor compounds that make browned meat taste so delicious.
The type of cut that is used for this dish is not high end, so think chuck, round or brisket with lots of connective tissue that will tenderize the meat and make it succulent. If at all possible, buy the organic grass-fed variety, thereby opting for quality vs. quantity, which is always a good strategy when it comes to food.
A pot-roast is a beautiful thing and I hope you will find the opportunity to give this dish a try. Come and cook with us!
Can’t Beat Meat Loaf
Memorial Day might be around the corner, but instead of reaching for those white pants, we have been wearing our puffies to stay warm. The unseasonably cold weather front coming through Northern California has us been wishing for comfort food. What better way to warm our stomach, body and soul than meat loaf. Come and cook with us! Continue reading “Can’t Beat Meat Loaf”
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