Red Wine Braised Beef and Sunchoke Creamed Spinach

When Steven and I went to the local outlet mall, I never expected to come home with a 13 pound addition to the kitchen. I didn’t even want to go inside the Le Creuset store because it’s just filled with gorgeous things I can't afford. *siiigh* Why bother? But Steven convinced me to take a peek and I’m sure glad he did because there happened to be a sale, a damn good one! The 5 1/2 quart Dutch oven was on sale for $150! Holy crap, what a freakin' steal! You bet I'm gonna get one. There was some inner turmoil about whether to get the original Flame or the sexy Cherry Red. It couldn't have been more perfect timing because the enamel on my Chefmate Dutch oven started chipping off. $40 for a pot that only lasted me 2 years or $150 for a lifetime warranty?

The original plan was to get some lamb shanks or beef short ribs (inspired by Jen’s beautiful recipe) to christen the shiny new pot but neither of them were on sale. Instead, I got a chuck 7 bone roast, which is still pretty tasty. Our last CSA box had a bunch of good stuff, asparagus, sunchokes, and spinach. I roasted the asparagus in the toaster oven and made sunchoke creamed spinach after being inspired by Harold Dieterele’s recipe on Top Chef.

I'll have to try this recipe again with the lamb shanks like I originally planned.

Red Wine Braised Beef

1 oz. dried porcinis
4 large sprigs of parsley including stems
2 - 3 large thyme sprigs
2 bay leaves
2 pounds chuck roast or short ribs
1 Tbsp olive oil
1 large onion, chopped
1 medium carrot, diced
1 rib celery, diced
2 cloves garlic, minced
2 Tbsp tomato paste
1 1/2 C dry red wine
Salt
Freshly ground black pepper
Water as needed

Pour a cup of hot water over the dried porcinis to rehydrate them. When they are soft, use a fork to fish them out of the liquid, saving the liquid, wash them to get rid of excess dirt and grit, and mince. Wet a coffee filter or paper towel and line a fine mesh sieve. Strain the porcini water to get rid of excess dirt. The wet filter will prevent it from absorbing the flavorful porcini liquid.

Tie the herbs in a bundle with some twine so they’re easy to pick out later.

Season the beef with salt and freshly ground black pepper on all sides. In a Dutch oven or large pot, heat a tablespoon of olive oil over medium high heat. Brown the chuck roast (or short ribs, or shanks) until it is browned on all sides. Remove from pan and set aside.

Lower the heat to medium and add the vegetables, some salt, and freshly ground black pepper. Cook until the vegetables are softened and translucent and scrape up any browned bits on the bottom of the pan. Add the porcinis, garlic, and tomato paste and cook until the tomato paste has started to caramelize slightly. Add the porcini water, red wine, and return the beef and any accumulated juices back into the pot. Lower the heat to a bare simmer, cover and let it braise for 2 – 3 hours or until the meat is fall off the bone tender. Add some water if there's not enough liquid in the pot.

When the beef is done braising, remove from the pan and turn the heat up to medium and reduce the sauce by half.

Sunchoke Creamed Spinach
8 oz. sunchokes, washed and peeled, and cut into ½ inch chunks
1 Tbsp butter
1/2 C heavy cream + 1/2 C water
1/2 tsp lemon zest
2 tsp lemon juice
2 large bunches of spinach, rinsed of all grit and dirt
Salt
Freshly ground black pepper

Melt 1 tablespoon of butter in a saucepan over medium heat. Saute the sunchokes until they are light brown on the edges. Add half cup of heavy cream and half cup of water and simmer on very low heat until the sunchokes are tender, about 15 – 20 minutes. Puree the sunchokes in a blender or food processor, add some of the cream they were cooked in to thin the mixture.

In skillet heat 2 tsp of olive oil in a skillet over medium heat and sauté the spinach until it is wilted. Pour out until accumulated juices in the pan and use a spatula and press out as much liquid from the spinach as you can. Fold in the sunchoke puree, lemon zest, juice and season with salt and pepper.

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Chinese Sizzling Rice Soup Ingredients:

Chinese Sizzling Rice Soup Ingredients:

• 3 ounces baby shrimp
• 3 ounces skinless, boneless chicken pieces cut into chunks
• 1 egg
• 4 tablespoons cornstarch
• 4 cups vegetable oil for frying
• 3 cups chicken broth
• 1 ounce mushrooms, chopped
• 2 tablespoons chopped water chestnuts
• 1/8 cup diced bamboo shoots
• 1/3 cup fresh green beans, cut into 1 inch pieces
• 1/2 teaspoon salt
• 1 tablespoon sherry
• 2/3 cup uncooked white rice

Chinese Sizzling Rice Soup Cooking Instructions:

• Mix together the shrimp, chicken, egg, and cornstarch.
• Heat 3 cups of the oil in wok. When it is hot, add shrimp and chicken mixture. Cook for 1/2 minute and drain.
• Place above mixture in pot with the broth, mushroom, water chestnuts, bamboo shoots, and green beans. Bring to a boil. Add salt and sherry. Return to a boil. Reduce heat and allow to simmer.
• Meanwhile, heat the remaining 1 cup of oil until it is hot. Add rice and brown quickly.
• Drain and add to soup. Serve and enjoy!

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Special Tikoy Recipe

Special Tikoy Recipe, Tikoy or Nián gāo is a Chinese rice cake made from glutinous rice flour and considered as a centerpiece during Chinese New Year in the Philippines.

Special Tikoy Ingredients:

• 1 tbsp white sesame seeds
  
• 1 tbsp. milk
  3 ¼ cups or 400 grams glutinous rice flour
  2/3 cup brown sugar
  7 oz boiling water
  ½ cup Chinese dates, softened in water, cut in half, pits removed, or ½ cup other dried fruit or ¼ dates and ¼ cup nuts
  Water, as needed
  1 tbsp vegetable oil or nonstick cooking spray
  

Special Tikoy Cooking Instructions: 1. Prepare the wok for steaming. 2. In a bowl, mix the boiling water and the sugar. Stir constantly to dissolve. (If using peen tong, break the candy into several pieces, so that it will dissolve more easily in the boiling water.) Cool. 3. Soak the Chinese dates in hot water for at least 30 minutes to soften. Another way is to place them in a bowl with water and microwave on high heat for 30 seconds. Cut the dates in half and remove the pits. 4. Place the glutinous rice flour in a large bowl. Make a hole in the middle and add in the sugar and water mixture. Add the milk and begin shaping the dough. Add 1 tablespoon of water to the dough at a time, until you have a smooth dough with a satiny texture. Mix ½-¾ of the Chinese dates, nuts or other dried fruit as you are adding water and working with the dough. 5. Grease a 7 inch square cake pan with vegetable oil or non-stick cooking spray. Place the dough in the cake pan and spread it out to the edges. Decorate with the remaining dates, lightly pushing them into the dough. Sprinkle the sesame seeds on top. 6. Steam the cake over medium-high to high heat for 45 minutes or until the edges of the cake pull away from the pan. Remove the cake from the heat and cool. 7. Use a knife to loosen the edges, then remove the cake. Wrap in wax paper and refrigerate overnight. To serve : Cut the cake into quarters and then into thin slices 2-3 inches long and ¼ inch wide. There are Two ways to serve Tikoy… 1. You can serve the cake as is or reheat it in the microwave (the amount of time will depend on the size and power of your microwave-start with 10 seconds and then microwave an extra 5 seconds if needed) or re-steam it for 4-5 minutes. 2. Another way to serve is to pan-fry the cake, dipping the cake in an egg wash before frying. Use a small amount of oil so that the cake will not taste oily. Heat the oil on medium-high to high heat, then turn the heat down to medium and brown the cake slices briefly on both sides.

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Quails with Spicy Red Sauce and Cumin Rice

Tasty and easy Arabian gulf main dish - Quails with Spicy Red Sauce and Cumin Rice.

Ingredients


2 tablespoons vegetable oil
8 quails, washed and cut into halves lengthwise

For the rice:

2 tablespoons ghee
2 medium onions or 250 g, sliced
1 medium carrot or 150 g, cut into small cubes
2 tablespoons cumin seeds
3 cubes MAGGI® Chicken Bouillon
4½ cups water or 1125 ml
2½ cups basmati rice or 500 g

For the spicy red sauce:
2 medium tomatoes or 300 g, peeled and pureed
2 tablespoons tomato paste
2 cloves garlic, crushed
1 teaspoon white vinegar
1 cube MAGGI® Chicken Bouillon
¼ teaspoon chili powder


Preparation

Heat oil in a large pan and fry quail pieces from both sides until they are golden brown in color from outside and cooked from inside (season quail with salt and black pepper before frying). Remove from oil and set aside.

Heat ghee in a pot and sauté onion slices until they become tender. Add carrot and cumin seeds and stir for seconds.

Add MAGGI® Chicken Bouillon cubes and water. Bring to boil with occasional stirring.

Add the rice and stir occasionally to boil again then cover and let it cook on low heat for 15-20 minutes or until rice is cooked.

Meanwhile, combine all sauce ingredients in a medium saucepan, stir to boil then simmer over low heat for 3-4 minutes or until sauce is slightly thickens. Add the fried quail to the sauce and simmer for few minutes.

Place rice in a serving plate and the quails with the sauce on top.

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Kabsa

Kabsa is an Arabic favorite rice dish popular in many Gulf countries such as Kuwait, Saudi Arabia, Bahrain, Qatar, and United Arab Emirates. Because Kabsa is really delicious, it became famous dish in Jordan, Lebanon, Syria and Egypt. This is a meat (lamb) version of the Kabsa recipe.


Ingredients:

2 1/2 kg lamb, large cubes
4 cups basmati rice
1/2 kg carrot, peeled and finely diced
1 green pepper, seeded and finely diced
1 kg tomato, peeled and diced
1 kg finely chopped onion
6-8 garlic cloves, minced
1 pinch ground cumin
1 pinch ground coriander
salt and black pepper
butter or olive oil (for frying)
1/4 cup toasted pine nuts

Kabsa Spice Mix

1/2 teaspoon saffron
1/4 teaspoon ground green cardamoms
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon white pepper
1/2 teaspoon ground dried limes

Sauce

2 cups water
1 beef stock cube (Maggi)
1 large onion, finely chopped
14 ounces chopped tomatoes
3 garlic cloves, minced
1 tablespoon tomato paste
1/4 cup diced celery
salt and black pepper
2 tablespoons butter

Preparation:

Fry meat until browned on all sides. Add enough water to the pot so that it covers the meat by 1.5"-2", bring to a boil then cook gently over medium heat for 1 1/2 - 2 hours or until tender. Reserve stock & set meat aside.
Soak rice for 15 minutes. Drain, rise under running water then drain well.
Add butter to a large stock pot or casserole, fry the onion, pepper, carrot & spices. Cook on low heat for about 10 minutes, or until tender.
Add rice to vegetables in the pot, cook for 5 minutes on medium heat. Add meat stock until stock covers rice (approx 1.5" above rice). Cover pot. Cook on low heat for 30 minutes or until tender - add a little more stock or water if rice seems to become dry.

Sauce:

Fry onion, garlic and tomato in the butter. Add tomato paste, celery, salt, cinnamon, water & stock cube. Cook on medium heat until slightly thickened and celery is tender.
Serve in a large dish or on a platter. Place the rice first, top with meat & garnish with pine nuts. Serve the sauce in a jug with a spoon. Saudies enjoy kabsa with a hot sauce called "shattah".

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Muhammar is a sweet rice and it's one of the most famous Bahraini dishes. Muhammar is a must in the bahraini cuisine as a accompaniment to fish and only Fish. Let's try together this delicious Muhammar recipe.

Ingredients:

2 cups basmati rice, washed
1/4 tsp saffron
2 table spoons rose water
3 cardamom pods, cracked
6 cloves
1 cinnamon stick
1/4 cup ghee or butter
1/2 cup sugar

Preparation:

Soak together saffron, cardamom, cloves, and rosewater; leave aside to steep.
Add rice to 6 cups of boiling water: boil to half cooked about 8 minutes; drain.
Stir sugar through the hot rice
Heat the ghee or butter in the same pan the rice was boiled and add the sweetened rice. Sprinkle the rose water mix on top
Cover the rim of pan with a cloth or paper towels and place lid on tightly
Cook over very low heat about 20-25 minutes. Transfer to serving platter.
Top with melted butter.
Best eaten with fried king fish or rabbit fish (safee)

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Machboos

Machboos is a dish of rice & meat, popular in many Gulf countries such as Kuwait, Saudi Arabia, Bahrain, Qatar, and United Arab Emirates. Here is a version of Machboos recipe.

Ingredients:

• 4 1/2 cups water
• 650 g basmati rice
• 3 tomatoes, quartered
• 1-1 1/2 kg chicken
• 3 onions, finely chopped
• 1/4 cup coriander leaves, chopped
• 1 green hot pepper, as desired
• 2 black dried limes
• 2 teaspoons buharat spice mix
• 1 1/2 teaspoons turmeric powder
• 1 teaspoon cumin powder
• 2 teaspoons cinnamon
• 1 teaspoon cardamom powder
• 2 garlic cloves
• 1 slice ginger root, cut into small pieces
• 3 tablespoons butter
• 1/4 cup lemon juice
• 3 tablespoons rose water
• 3 tablespoons oil
• 3 teaspoons salt

Preparation:

Cut the chicken in half. Heat the water and leave aside. In a small bowl, mix the spices (garam masala, turmeric, cumin, and cardamom) together and add to the mixture one teaspoon of salt. Sprinkle half of the spice mixture on the chicken halves.
Heat oil in a large cooking pan, fry the onions until golden brown, then add to the pepper and the black limes - you MUST make a hole in each limes.
Add the chicken to the onion mixture and turn it over a few times in the pan. Sprinkle on the chicken a teaspoon of cinnamon and the rest of the mixed spices. Turn the contents all together so the chicken is coated with the spices, cover the pan and let it cook on medium heat for 3 minutes.
Add the garlic, chopped ginger, and tomato cubes to the pan and turn the ingredients in the pan a few times. Cover again for 3 minutes on medium heat. Sprinkle with the rest of the salt and pour on it water while its still hot.Cover the pan and let it cook for about 1 hour, or until the chicken is cooked. Add the copped coriander 5 minutes before you remove the chicken from the stock in the pan. While the chicken is cooking, wash the rice well and soak for 10 minutes in cold water, then drain.Remove the chicken from the pan and put on an oven tray, brush with some oil and sprinkle with the rest of the cinnamon powder and grill in the oven until the chicken is golden brown.Add the rice to the chicken stock, stir, then let it cook on low heat until the rice absorbs the stock and is almost done.Sprinkle rose water and lemon juice over the rice and place the butter pieces on the top. Cover the pan and cook on low heat for 30 minutes.
Serve the rice on a large serving plate and place the grilled chicken halves on the top.

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