Ordo , it's just sheer enjoyment to participate when time allows it.
Réalisé avec un soupçon d'amour.
Réalisé avec un soupçon d'amour.
some stew of yesterday (in big amounts)
Doesn't count for the competition as I was only partly involved in the cooking
The team of helpers :)
No ways I can lift those pots
A beef curry inspired by, but heavily departed from, aloo gosht. I went with sweet potatoes and cauliflower. There are tomatoes and onions dissolved in the sauce. The naan was a sad commercial variety, but better than no naan. Lesson learned.
I like sweet potato done in a savory manner much better than I like it done sweet. It lends itself quite well to the seasoning of a curry to my taste anyway.
I also like it with lentils.
See, I bought this 16 pound packer brisket at Walmart for $3.68/lb. Even after trimming off about 30% fat and leaving no fat cap for my purposes with this brisket, it's still a bargain. I made the curry with about 3 lbs of it. Used another 2.5 lbs or so today to make individual beef pot pies. They freeze well for grab and go lunches and that sort of thing. And they're filled with stew.
More sweet potatoes, regular potatoes, carrots, celery, onion. Seasoned with rosemary and thyme.
To cut the tops, i dig through different storage containers until I find one that fits right. I'll hang on to this container even though its pretty worn and the lid died. It's too useful for these particular ramekins. The lip that fits the lid cuts dough pretty well.
Still another 6 lbs of brisket to go...
Ethiopian beg wot
A nice lamb stew. Main ingredients are lamb, of course, onion, garlic, tomatoes, ginger and berbere powder. And some salt, pepper, olive oil and such.
I pretty much followed this recipe I found online. This is new to me, so I wanted to do a baseline batch.
It took some time to do the onions as the recipe is written. But it was worth it.
I've never used berbere before, I really like the flavor. Next batch I make I'll go easier on the tomato ( I used fresh and canned ) and do more onion. The chunk of ginger root I had was not the freshest, but still added a nice flavor. I'm happy with the result. Maybe next time I'll make some injera flatbread, tonight I just used some flour tortillas to help soak up the tasty sauce.
I think my three favorites so far are redchef's chicken stew, ordo's Shui Zhu Yu and those potatoes in chefbuba's stew. But indeed, some excellent work so far.
Lamb neck and flageolet beans
Lamb neck, seared - carrot - celery - onion - lots of garlic - few fresh tomatoes - chili - white wine - water - bouquet garni with aromatic plants from my garden, tied together; rosemary - mint - lots of tarragon - oregano - sage.
Flageolets (already cooked) were added at the last moment. Perfect match between lamb and flageolets!
Hey, I have not gone anywhere.
I`ve gone completely speechless when I look at your stew creations.
Well in any case, I have top 3 in my mind and there are still few days left of competition,
so the winner still could be anyone...
Made another local thing - a sausage stew. We call it Wurstgulasch, literally "sausage goulash" around here.
Now, for a sausage stew, you first need sausage. 40/40/20 lean pork, lean beef and pork back fat, separately ground through an 8mm disc, the beef cuttered with 15% ice water until smooth, all mixed together with curing salt mixture, seasoned with majoram, pepper, paprika, nutmeg and garlic powder, stuffed into 40mm beef casings, rested for a day in the fridge, one hour warm-smoked at 80°C, one hour simmered at 70°C, dried, cold smoked for 8 hours on beech, rested for a bit more.
Onions, turnips, carrots, leek, the sausage, some lovage, pepper, paprika and thyme for seasoning, tomato paste. Sweat in olive oil, add some homemade oxtail broth and simmer.
Served with some home-baked bread courtesy of my dear girlfriend, who runs the baking/patisserie side of things here :)
Now for something that has to be in any stew thread: A borscht! Oven roasted beets, carrots, cabbage, onions, simmered in a fresh beef broth made from a piece of shank, seasoned with salt, pepper, dill, vinegar and finished with some sour cream. And slightly truffled, just because ;)
When the Mediterranean meets SE Asia:
Pork mince cooked in coconut milk with SE Asian spices till the milk is totally evaporated and the fat starts frying the meat.
The chickpeas were cooked separately and added.
The mini courgettes were stewed in the mixture.
Served with fresh coriander (cilantro) and a dollop of sour cream
Meatballs in stewed eggplant & tomato mixture:
I should give it a more catchy name, It turned out well and was very tasty.
The quality of the pictures is not so good. Really need to start using my proper camera instead of my cellphone
tomato, red onion, onion, garlic, eggplant meatballs veg & onion mixture
Finished dish and served with rice, pickled garlic and yoghurt & cilantro dip