comfort food :: beef stew

it's been rainy and COLD and overall kinda miserable here in my corner of new england. we're wishing for spring, and it comes way to slowly! so, i turn to comfort food.

for me and the husband, beef stew is good, cold weather comfort food. and of course i made martha's fab layered biscuits (again) because they are just too damm good.

have you seen the movie Big Night? it's about a pair of brother's trying to keep their little, authentic italian restaurant alive when they are across the street from a much more american italian place that's kind of the neighborhood hot spot. there's a line in that movie about one of the dishes being "so good you have to kill yourself!" it's classic. the movie is a must-see for the many many classic lines. anyway, that's this meal--the biscuits are perfect and the beef stew is just so rich and warm and flavorful. it's good eats on a cold cold not-winter-but-not-yet-spring night.

i've tried many'a beef stew recipe and i've found this one from emeril (around here we just refer to him as "bam!"). it's simple and it's delicious. and here it is:


SAM'S BEEF STEW
courtesy of emerils.com

• 2 tablespoons vegetable oil
• 2 pounds beef stew meat, cut into 1-inch cubes
• 1/4 cup flour
• 2 cups chopped onions
• 1/2 cup chopped celery
• 1 tablespoon plus 2 teaspoons chopped garlic
• 4 cups dark veal or meat stock
• 1 large Idaho potato, peeled and cut into 1-inch cubes
• 2 carrots, peeled and cut into 1-inch pieces

In a large skillet, over medium heat, add the vegetable oil. Season the beef with salt and pepper. Toss the beef with the flour. When the oil is hot, add the meat and cook until the meat is browned, about 6 to 8 minutes, stirring occasionally.
Add the onions, celery and 1 tablespoon of garlic and continue to cook until the vegetables are wilted and golden about six minutes. Season the mixture with salt and pepper.
Deglaze the pan with the stock, scraping the browned particles away from the pan. Add the potatoes and carrots. Bring the liquid to a boil and reduce to a simmer, cover and cook for 1 1/2 to 2 hours or until the meat is very tender. Stirring occasionally.
Add the remaining 2 teaspoons of minced garlic. Reseason the stew if necessary. Yield: 4 to 6 servings

taste&create :: pork and red curry stir fry

it's my first ever entry in the fun foodie blog event Taste&Create. it's hosted by nicole over at For The Love of Food. it's really fun!

the basic idea is that you sign up to play, then nicole pairs you up with another foodie blogger. you then scan that person's blog for a recipe that you'd like to make, you make it, blog about it, then send the link to your post to nicole for the round-up on her blog. fun!

i had a great time sifting thru the wonderful recipes on gay's foodie blog A Scientist in the Kitchen. I chose Pork and Red Curry Stir Fry with Thai Basil. it was yummy! admittedly, our food tastes seem quite different, but i was happy to be paired with ASITK, because it was a good chance to branch out. and i DO like the kinds of food on the blog, i just don't tend to make it at home much. this is due, in part, to the fact that my husband can be a picky eater, so, i tend to lean toward his tastes. BUT he loved this dish! and so did i!


Here's the recipe:

300 grams thinly-sliced pork strips
2 tbsp red curry paste
1 tbsp sugar
5 clove garlic, finely chopped
50 grams green beans, cut into 2 inch pieces
5 or more basil leaves

Heat oil in wok and add the red curry paste. Add the chopped garlic, mix for several seconds then the meat and sugar. Stir fry till meat is done. Add 1/4 cup water and scrape the paste that stuck to the pan. Adjust flavor for saltiness, sweetness or hotness (these flavors should be balanced). Add the beans and mix a few times till beans are half done. Add the basil last and mix 3-5 times. Serve with rice.

i had to change one thing. i used asparagus instead of green beans. i was sure i had bought some, then when i went to make the dish, i realized i hadn't! i hope it's okay to substitute like that.

it was yummy and i'll totally make it again. i'll also be particpating in Taste&Create again, it's a fun one!