Monday, December 19, 2011

EGGPLANT AND ZUCCHINI TATIN



This vegetable tatin is a typical dish of French people. The most popular tatin is the apple tart tatin who created by the two sisters Stephanie and  Caroline Tatin in France. It is some kind of a cheesy and creamy vegetables and I was put ground pork to have more flavor.

Ingredients
1 zucchini, peeled and cubed
1 eggplant, peeled and cubed
300 grams ground pork (optional)
2 large tomatoes, cubed
1 onion, chopped
2 eggs
3/4 cup cooking cream
1/2 cup fresh cheese (fromage frais) or cottage cheese
1 tbsp flour
basil,coriander,thyme,rosemary
2 tbsp olive oil
swiss cheese or gruyere cheese or parmesan cheese
salt and pepper


Method
Combine eggs, cream, fresh cheese and flour in a bowl. Stir and set aside.

In a wok or large pan, brown the pork in high heat. Reduce the heat to medium, Add the zucchini, eggplant, tomatoes and onion. Sprinkle  herb. Cook until the vegetables are tender. Add the olive oil and stir.


In a 12x9 inches baking dish, pour in the cooked pork-vegetables.



Pour and spread the egg-cream mixture covering the top of pork-veggies.



Sprinkle the grated cheese and herbs then salt and pepper on top. Baked at 200 degree celcius for about 10 minutes  or until the cheese melted.


Bon Appetit!

Thursday, December 8, 2011

KARE KARE (OXTAIL STEW)



Christmas day come too soon and this traditional oxtail stew from Philippines called Kare Kare is one you should consider. Traditionally, Kare Kare is cook and serve on the table with a cooking clay pot (palayok) over charcoal or wooden flame to tenderize meat slowly because the clay pot producing more on steaming technique than heat and to get more flavorful taste. A deep large pot can be use too in a medium low heat or in a slow cooker.


Kare Kare is also traditionally serve with a bit of sauteed bagoong alamang (shrimp paste) to add salty flavor and plain rice. Some people dislike oxtail,  you can rather disregard the oxtail and substitute with beef or pork.


Ingredients
500 grams beef shanks or sirloin
500 grams oxtail, cut into serving size
300 grams oxtail tripe,(optional)
2 liters of water
2 pcs beef broth cubes
1 small (375 grams) light and crunchy peanut butter(I used Kraft)
1/2 cup ground toasted rice
1/2 cup toasted bread crumbs
1 tbsp vegetable oil
5 cloves garlic, minced
1 large onion
3 tbsp annato seeds or powder (atsuete)
2 pcs eggplant
1 bundle pechay (bokchoy),cut into half
1 bundle of string beans or about 300 grms green beans
1 banana bud (optional), cut into 4 to 6 pcs


Method
In a small bowl, soak the anatto seeds or powder in 1/2 cup of water to produce color.

Put 2 liters of water in a deep large pot over high heat. Bring to a boil.

Once the water is boiling, turn the heat into medium low heat then put the onion, beef broth cubes, beef shanks, oxtail and tripe into boiling water. Cook for about  an hour or until the meat and tripe are tender.


When the meat is done add the vegetables and simmer for 10 minutes. Add the peanut butter, stir then add toasted rice, toasted bread crumbs. Drain the soaked annato seed or powder over the pot, you only need the annato water and throw the seeds. Simmer for 3 minutes or until the stew thickened. Turn of the heat.



In a small pan, heat the oil, saute the garlic until browned then add to the pot with meat and stir.


Serve with hot rice and a bit of sauteed bagoong alamang (shrimp paste) to add salty flavor.


Bon Appetit!
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