Liam's last night party!

This is the brinner dindin my roomie and I made for our dear Liam before he moved into his new apartment :). It was served with a fresh al dente pasta as the 1st course with fresh shredded cheese and salt.

500 grms         Ground beef
1     sml can     sliced mushrooms
1     sml can     green asparagus
1/2  medium    red onion
3     medium    potatoes
3     medium    eggs
1     tbs            boursin ail & fins herbes
6     tbs            creme fraiche
3-4 cups          shredded emmental and babybel cheese
1/4  tsp            curcuma
1/4  tsp            yellow curry powder
1.4  tsp            sweet paprika
to taste             ginger, parsley, and lemon salt
to taste             black pepper
2     tbsp          vegetable oil

frying pan
mixing bowl
casserole dish lined with greased aluminum

Add to the frying pan the ground beef, mushrooms, asparagus and 1/2 the tbsp of vegetable oil. Mix in the curcuma, curry powder, paprika, salt, and black pepper. Shred the potatoes, red onion, and on the side mix in the bowl the eggs, creme fraiche, boursin, 1 cup of the cheese and 2 of the tablespoons of creme fraiche, then mix in the potatoes and red onions. When the beef is done, place it to the side and add a tablespoon of the vegetable oil to the pan and bring to a medium (5-6) heat on the stove, add the potato mixture and make a round, almost pizza-like,  crust. Leave it on each side about 6 minutes. Make what I want to call the " gratin mixture" with the rest of the creme fraiche and 1 cup cheese and place to the side. When the "hashbrown" is cooked through, flip it onto the casserole dish, add 1 cup of the cheese all around, the ground beef, top with the gratin mixture and top with the rest of the emmental. Place in the oven at 200 celsius for about 3 minutes and then 2-3 minutes on broil. Serve and enjoy with some sriracha!

Redacciones:
- Add lavender salt to the gratin mixture
- Add to the potatoes shredded zucchini, carrots, and eggplant.
- Add picadillo (see previous recipes) as the beef mixture
- Make a thicker layer of potatoes by added 1-2 more.
- Mascarpone instead of creme fraiche
- Add a layer of tapenade on the hash browns
- Instead of shredding it, chop the potatoes in this pieces, add into a microwave safe dish the potatoes and water and cook in the microwave for 5-8 minutes until cooked through. Add to the eggs mixture, perhaps adding another 1-2 eggs. When you add it into the frying pan, let it on each side about 8 minutes using a plate to aid in flipping it. Then continue with the regular instructions.

The 'Nutter Burger

This is an inspired recipe from Yo Mama's Peanut Butter burger in New Orleans - one of my favorites in this world. Don't get the heebie-jeebies because of the peanut butter on there, it melts and goes wonderfully with the bacon, you'll see.

The 'Nutter Burger
500 grams  ground beef
2                chopped shallots
1      tsp      yellow curry powder*
1/4   tsp      curcuma
1/4   tsp      paprika
1/2   tsp      oregano
1/2   tsp      basil
1/2   tsp      rosemary
1/4   tsp      red pepper flakes
1/2   tsp      cayenne pepper
ginger, lemon, parsley salt**
pepper
Your bread of choice (I only had sliced sandwich bread, but I mostly care about the inside anyways)


1      tbsp    smooth peanut butter for EACH burger
Chewy/crunchy bacon strips or lardons for each burger


Garnishes:
Lettuce
Sliced tomato
Sliced Cheddar cheese
mayo, mustard, ketchup

Mix the ground beef with the spices and if you're not lucky enough to have a grill (which is my case) use the stove with a frying pan at medium heat. I like mine medium, I had it on each side for about 3 minutes (this also depends on your stove's personality). It's best to have a meat thermometer to ensure the correct temperatures (mine came out a lil' too cooked for my taste) and to prevent problems, 165 Fahrenheit is recommended...just not my preference. Toast the bread with a slice of cheese and when melted, place the patty on the bread, top it with the peanut butter, bacon, garnishes and chow down.

*curry powder, as I learned from my favorite chef Phil from the Rush Bar in Paris, keeps the beef moist. When the temperature is blue-medium rare, it gives a wonderful flavor, unlike worcestershire that isn't as good for those who love their meat on the raw-side.
** If you don't have access to a salt genius like in the Marche Bastille, add 1/2 tsp minced ginger, fresh parsley, and squeeze some lemon in there.

Redacciones:
- Last time, these were made with a barbecue rub and chopped jalapeños in the meat mix,
   t'was delish.
- When you're on the 2nd side, add the peanut butter so it melts in.
-  I had this wonderful idea yesterday night: stuff the patty with the peanut butter!
- Try fresh bananas (I know, odd right?) as a garnish or a pineapple slice.
- Garnish with an egg.
- Instead of bacon, use some pancetta or prosciutto cooked until a lil' crunchy on the edges.
- Use a peanut satay glaze instead of peanut butter.

Tajine aux aubergines a la Lolo

Today I was FINALLY able to make this recipe I have been salivating over for days from a wonderful recipe book I got as a present on Tunisian cuisine - cuisine I've been wanting to learn to make for ages. I took the original recipe and tweaked it, so here it is!

500 grms   ground beef (or finely chopped/ground lamb, or pork)
1               med-large shallot - sliced thin
1/2            med white onion - "             "
1 cup         red bell pepper - "             "
1 1/2cups  fresh parsley lightly chopped
1               eggplant - "             "
1               zucchini - "          
2 cups       cheese
8               med. eggs
1 1/2 cups water
3-5 tsp      olive oil
2 tsp          veg.oil - to grease up the casserole you're baking in
1 tsp          curcuma
salt
pepper

You need:
pan- le Creuset, or a large pan
large casserole dish (if you don't have a le creuset since you can place these in the oven, but not if you have a plastic top to it)
spatula
oven mitts!

Preheat oven to 180 cel/350 far

In a pan cook the olive oil, onions, shallots and bell peppers until the on/shall are clear and add the ground beef - add salt, pepper and curcuma. Break down the ground beef, add the 1/2 cup of water, cook until the water has evaporated and the meat is fully cooked, add parsley and let it cool down (so your eggs don't start cooking when you add them to the mix). Meanwhile, place in a microwave safe dish the eggplant and zucchini slices. Add the other cup of water and season with salt and pepper. Place them in the microwave for about 5-8 minutes until they're cooked through. Drain and then add to the ground beef. In a bowl, crack and mix the eggs. Add cheese to the ground beef/veggies, pour in the eggs, and mix. With the vegetable oil, grease up the casserole and pour in the mixture. Place in the oven for 25 minutes until cooked through and with nicely brown on the edges and serve warm with a salad. Enjoy!

Finished product..on my second slice already haha.

ShuThai soup

For a study buddy night, we made this to keep our motors going on a rainy and cloudy day that wasn't helping with our motivation. Great for the winter especially if made spicy to warm up your soul. Great as leftovers if you're in a heavy school work week (just double the recipe).

ShuThai soup

1             pack ramen (I had duck flavor with the oil and garlic packet you add at the end)

10           frozen shumai (we used pork)

2-4          lemongrass sausage sliced

3 cups      frozen veggies (used the meridionale mix)

4-5 cups   hot water (depending on how thick you want it)

1 can       coconut milk

3-5 tsp     curry powder

1/2 tsp     nutmeg

1 tsp        sriracha (you choose which level of spicy!)

1/2 tsp     herbes de provence (hdp)

1 cup       fresh chopped cilantro

1 tsp        olive oil

Slices of lime

salt

pepper

medium fry pan

Large sauce pan

Max 15 minutes

In a fry pan add the olive oil, sausage, frozen veggies, hdp, salt and pepper to taste. Once the sausage is browned and the veggies are hot, add to the sauce pan. Add the water, shumai, ramen flavor packet, and bring it all to about 7 on the stove. Add and incorporate well the coconut milk, curry powder (add more or less depending on what you like, personally I like more!), nutmeg, and sriracha (salt and pepper if needed). Once the noodles are done, serve with sliced lime, topped with cilantro, drops of the garlic oil, and drops of sriracha.

Redacciones:

- ADD PEANUT BUTTER!!!!!!!!!!!!!!!!! Did this with the leftovers and it was FANTASTIC since the flavors became more pronounced. But you can add it while cooking by heating about 4 tbsp with some of the bouillon in the microwave, make sure it's well incorporated and add to the saucepan before you add the coconut milk.

- Replace ramen with zucchini cut into thin strips like fettucini pan fried at the end, or boil them with the soup from the beginning.

- Serve with a side of Bo or more shumai.

- add dumplings instead of shumai, or gyoza (or serve aside nice and crispy :))

- Use an asian veggie mix with bamboo shoots, baby corn, etc. instead of the meridionale.

Cocteaucoction: Picadillas

The next day, I decided to play with the picadillo and make it into enchiladas with a creamy sauce.

Creamy sauce
6 tablespoons unsalted butter (yes, I cheated and didn't use clarified butter)
6 tablespoons flour
2 tablespoons boursin ail et fins herbes (or rondele)
1 cup chopped onions
3 tablespoons white wine
salt
nutmeg

Melt the butter and once liquid, slowly add the flour while stirring it. Once well incorporated, slowly mix in the onions, boursin, salt, and nutmeg. Add the white wine and let the alcohol burn off.

Enchiladas
4 medium corn tortillas (or flour, whatever!)
3 cups picadillo leftovers (check previous post for recipe)
2 cups white rice
2 teaspoons boursin
2 cups veggies (I used the meridionale mix: bell peppers, salsifs, onions, green beans, eggplant)
Chopped parsley for garnish
Cheese for the gratin

Casserole dish, grease
Pre-heat oven to broil

Warm up the picadillo, rice, veggies and the tortillas (separately). Spread boursin on the warm tortillas, add the heated ingredients, and roll. Place them in the casserole dish, cover in the creamy sauce, and sprinkle a nice layer of cheese on top. Place in the oven for about 5 minutes - or until it is hot and the cheese has the brown bubbles (yum!). Serve and garnish with parsley. CHOW DOWN!

Redacciones:
I don't want to change a thing. Yes, I'm being conceited about this one because it was way too delicious)

Mi Picadillo

This is based on one of my favorite Cuban comfort foods! Very easy and flavorful :)

1 kg ground beef
1 small can of olives chopped
1/2 bell pepper (you choose the colors!)
1 chopped shallot
1/2 chopped medium onion
2 cups raisins
2 cups tomato sauce
2 tbs oregano
1 tsp curcuma
2 leave bay leaves
1-2 cups water
4 tablespoons olive oil
salt
pepper

le creuset or large pot

Add olive oil, onions, shallots, olives and bell peppers to the pot and cook at medium heat until the onions are clear. Season the meat with the salt, black pepper, oregano and curcuma and add to the pot, while breaking up the ground beef. When the meat is medium rare, add the tomato sauce, water, raisins, and bay leaves. Keep some water aside to add if the sauce gets thick. Let the flavors melt in together for about 10 minutes and serve over rice. Enjoy!

Redacciones:
Add about a cup of wine instead of 2 cups of water and let the alcohol cook out of the mix
Instead of raisins use apricots, dates, or figs
Add some chipotle!
Instead of olive oil, try pistachio, walnut, macadamia, or coconut oil
Add roasted garlic to the rare ground beef
Add some fresh heirloom tomatoes towards the end

If you have leftovers, check my next recipe for a fun way to use them!