Taste of Home: Beef Kaldereta with a French twist

I was longing for a beef stew, so I thought of making one of my favorite hearty Filipino stew, Kaldereta, another dish I learned from my mom.

Originally, Kaldereta uses goat meat, but my family prefers beef with potatoes, carrots, bell pepper, fresh tomato sauce and liver pate, which gives this dish its own identity. However, this time, I am adding mushrooms and red wine for some little French twist. So it was quite a combination.

Beef kaldereta with a French twist

Even though Beef Kaldereta is easy to cook, it requires a long cooking time so that the meat becomes really tender.

Sometimes I serve it with steamed rice and sometimes we just ate it as it is. It was a great hit and it’s definitely a keeper!

Ingredients good for 6 servings:

Marinate the beef:

  • 1 kg of beef, cut into cubes
  • 4 tablespoons oyster sauce
  • 3 tablespoons soy sauce

Stew:

  • Beef marinate
  • 2 medium carrots, cut roughly
  • 1 large potato, cut roughly
  • 1 small green bell pepper, sliced
  • 1 small red bell pepper, sliced
  • 5 big tomatoes, cut roughly
  • 3 shallots, sliced
  • 1 Knorr beef cube
  • 150 grams of liver pate
  • 1 small can green peas
  • 425 grams of mushroom
  • 1 bottle red wine
  • 3 tablespoons olive oil
  • black pepper, freshly crashed, to taste
  • 1 tablespoon flour

Beef kaldereta with a French twist

How to make it:

  1. Put the meat in a marinating bowl. Add oyster sauce and soy sauce. Mix thoroughly. Set aside and marinate for at least 3 hours.
  2. Put olive oil in a cooking pot.
  3. Sautéed the garlic, onion and tomato.
  4. Add the beef marinate, and cook until it turns light brown.
  5. Put in the liver pate. Stir.
  6. Pour 500 mL of water. Mix. Add the Knorr beef cube. Stir. Cover the pot. Cook in low heat for about 1.5 hours or until the beef gets tender. Add more water if needed.
  7. Add freshly crashed black pepper. Stir thoroughly.
  8. While the stew is simmering, put the mushroom in a separate frying pan. Let it cook for about 7 minutes so that the water in it will evaporate.
  9. Pour in the wine. Stir.
  10. Add potatoes, carrots and mushroom. Stir. Cook for about 5 minutes.
  11. Prepare a flour mixture. Put a tablespoon of flour in a small cup. Add water, and stir thoroughly so that the flour dissolves.
  12. Pour in the flour mixture in to the cooking pot. Stir. Keep stirring regularly so that it won’t stick to the bottom of the pot.
  13. Add the bell peppers and green peas. Stir. Continue to cook for 5 minutes.
  14. Et voila! Serve, share and enjoy!
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Taste of Home: Tartiflette

Very recently, we added a new welcome addition to our menu. It’s called Tartiflette – such a cute charming name for a recipe, isn’t it?

Tartiflette is a French-style cheesy potato bake, and a popular scrumptious winter dish in France. It’s a combination of potato, bacon, camembert cheese and white wine – I love it!

Tartiflette

We really enjoy a good home-made Tartiflette. It’s cheesy, rich and delicious! Personally, I think, I could eat this any time of day, and I’m sure you’ll crave it all times.

If you are like me and my family who love cheesy potatoes, you may wish to give Tartiflette a try. Here’s a simple recipe, and I hope you’ll enjoy the way we like it with pleasure.

Ingredients good for 6 servings:

  • 2 kg of potatoes, peeled, cut in thick slices and boiled
  • 600 grams bacon striped, sliced
  • 500 grams of camembert cheese, sliced
  • 1 bottle of white wine
  • 5 big onions, sliced
  • black pepper, freshly crashed, to taste

Tartiflette

How to make it:

  • Peel and cut the potatoes into thick slices. Then boil the potatoes. Check if the potatoes are cooked by inserting the tip of a knife – if there’s no more potatoes sticking to the blade it means that the potatoes are cooked.
  • Slice the bacon according to your desired size.
  • Peel and slice the onions.
  • In a frying pan, put the bacon. Add the onions. Cook for about 5 minutes.
  • Add freshly crashed black pepper. Stir.
  • Add the wine. Mix it thoroughly. Bring it to boil, and let it cook for about 10 minutes.
  • Let the mixture rest for about 30 minutes in order to bland the flavors.
  • Cut the camembert cheese into slices.
  • Scoop half of the mixture (bacon, onion and wine) into an oven dish. Spread some sliced camembert cheese on top. Put in the other half of the mixture on top of the cheese. Then topped it with the rest of the camembert cheese.
  • Cover the oven dish with aluminum foil.
  • Bake it at 200 ⁰C for about 30 minutes. After 20 minutes, uncover the oven dish to allow the cheese to melt.
  • Et voila! Serve, share and enjoy!

Taste of Home: Pan-seared butter-basted chicken steak with mushroom and pepper sauce

A few days ago, I came up with my own recipe for a simple Chicken Steak. It was my first time but it was already a hit in the family. Success!

Today, I cooked it again for lunch and I served with mushroom and Kampot pepper sauce to make it a wee bit more elaborate.

Pan-seared butter-basted chicken steak with mushroom and pepper sauce, side dish with stir-fry mixed vegetables

I marinated the chicken breast with lemon juice, oregano, Kampot pepper and salt for about 3 hours to absorb the seasonings and to make it tastier. I used salted butter to pan-seared the chicken breast.

While cooking, I loved its aroma – it smells really, really good and it feels like it create a multi-layered sensory experience. The texture was good – it was perfectly cooked.

My family love and enjoy every single bite with pleasure. It’s rich, sumptuously moist, flavorful, tender, juicy and filling! Side dish, with a bright stir-fry mixed vegetables. Perfect!

Pan-seared butter-basted chicken steak with mushroom and pepper sauce, side dish with stir-fry mixed vegetables

Here’s my simple recipe, in case you would like to try it:

Ingredients good for 3 persons:

Chicken steak

  • 3 pieces of chicken breast, fatless and chunk
  • Lemon juice of half a lemon
  • 1 tbsp olive oil
  • Kampot pepper to taste
  • salt to taste

Mushroom and pepper sauce

  • 1 425 grams of white button mushroom
  • 1 tbsp of butter
  • 2 shallots, sliced
  • 5 garlic cloves, chopped
  • 1 30 cL of tick fresh cream
  • Kampot pepper to taste
  • salt to taste

Pan-seared butter-basted chicken steak with mushroom and pepper sauce, side dish with stir-fry mixed vegetables

How to cook it:

Pan-seared butter-basted chicken steak

  • In a marinating bowl, put the chicken, lemon juice, Kampot pepper, olive oil and salt. Toss it thoroughly. Cover the bowl. Let it marinate for 3 hours or longer.
  • Put 5 tbsp of salted butter in a frying pan. Put in the marinated chicken. Cook each side of the chicken over low-medium heat for about 5 minutes or until it turns brown. Scoop some melted butter on top side. Flip it over to cook the other side. Add some more butter if there’s no more melted butter.Put the sliced white button mushroom in a separate frying pan. Cook it gently for about 5 minutes so that all the liquid in the mushroom evaporates. Set it aside.

Mushroom and Pepper Sauce

  • Put 1 tbsp of butter into a frying pan. Add shallots, cooked mushrooms and garlic. Stir.
  • Add thick fresh cream. Stir.
  • Add pepper and salt. Stir.
  • Cook for about 8 minutes.

Putting together

  • Put 1 chicken steak on the plate.
  • Scoop some mushroom sauce on the chicken steak
  • Serve, share and enjoy.

 

Taste of Home: Carne Guisada

One of the Mexican dishes that I really like is a Mexican beef stew – Carne Guisada, so yesterday, I gave it a try to cook my own version for lunch. I’ve got spectacular results – just the right amount of spice, the meat was very tender, the flavor was awesome, and it was very easy to make!

Carne guisada

I served the Carne Guisada with steamed Jasmine rice and side dish with fresh carrot tomato and cucumber salad. It made a perfect meal and it’s loved in the house – my family and I enjoyed it with pleasure.

To those of you who wish to give our new favorite a try, here’s a keeper recipe for you.

Ingredients:

  • 1 kg of beef, chunk
  • 3 big tomatoes, sliced
  • 1 medium size onion, sliced
  • 6 gloves garlic, sliced
  • 3 cups water
  • 1 cube beef broth
  • 2 tablespoons of all-purpose flour
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1 teaspoon of olive oil
  • salt, to taste
  • Kampot black pepper, to taste

Carne guisada

How to cook it?

  1. In a bowl, put the beef, salt, black pepper, cumin, oregano and basil. Toss it thoroughly. Let it marinate for about 30 minutes.
  2. Drizzle and heat up olive oil into a pan.
  3. Put the marinated meat into the pan. Stir. Let it cook until the meat turns brown.
  4. Once the meat is browned, add tomatoes, garlic and onion. Mix well. Let it cook for about 10 minutes until the onion becomes translucent and the tomatoes becomes soft.
  5. Add water and a cube of beef broth. Stir well.
  6. Cover the pan. Lower the heat, and simmer for 2 hours to allow the sauce to thicken.
  7. In a small bowl, put the flour and add some water. Stir it well until the flour dissolves.
  8. Then add the flour mixture into the pan. Stir it regularly so that the meat won’t stick in the pan. Let it simmer for about 15 minutes to thicken the sauce.
  9. Serve, share and enjoy.

Taste of Home: Garbure

We enjoy trying out new dishes, and this time it’s Garbure, a French stew of chicken with cabbage and other vegetables.

Garbure

We love stew not only because it’s easy to make, filling and inexpensive; but it is also a great way to let our son eat a variety of vegetables. The stew is creamy and not too thick with beans, potatoes, leeks, and celery. Plus, this dish gets better with each successive reheating. It is so wholesome, delicious and aromatic.

While hearty Garbure is very common in Gascony, in the south-west of France, where the weather is cooler than in Cambodia, we still love eating it here. So what better dish to prepare than a Garbure, using our favorite Garbure recipe, which provides a whole amount of healthy protein, fiber, and nutrients along with it.

Certainly, Garbure is our new comfort for food.

Garbure

Ingredients good for 8 persons:

  • 600 grams of chicken breast skinless, boneless, cut
  • 2 balls of garlic, sliced
  • 4 onions, sliced
  • 2 carrots, sliced
  • 5 ribbed stalks of celery, chopped
  • 2 whole stalks of leeks, chopped
  • 1 can white beans
  • 1 whole cabbage, chopped
  • 100 grams butter
  • 4 bay leaves
  • 2 teaspoons of thyme
  • 2 teaspoons of parsley
  • black pepper, to taste
  • salt, to taste
  • soy sauce, to taste
  • 5 medium sized potatoes, peeled and chopped
  • 2 cubes of chicken broth

Garbure

How to cook it:

  1. In a big cooking pot, put 1 liter of water and chicken broth with parsley, bay leaves and thyme.
  2. Add the garlic, onion, potatoes, carrots, celery, leeks, cabbage and white beans.
  3. Let it boil until it is cooked. (if you let the dish boil long enough, the potatoes and beans will partially melt, making the stew creamy without needing to add cream or flour. This way the stew stays light)
  4. In a separate frying pan, cook the chicken in butter and add black pepper.
  5. When the chicken is ready add it to the vegetable mixture in the pot.
  6. Add some soy sauce and salt.
  7. Let it boil for ten extra minutes.
  8. Share, serve and enjoy!

Taste of Home: Potato, pumpkin and Leek Soup

I made potato, pumpkin and leek soup several times cause my family really loves this fabulous soup! It’s really hearty – the leeks with the pumpkin and potatoes make for a really full flavor combination. Also, my son gobbled this right up and asked for more.

Potato, pumpkin and leek soup

The last time I made this soup was 2 weeks ago when some of our friends came over during the weekend. They love it very much, and I shared my recipe with them.

In my recipe, I didn’t put a lot of cream as the soup was already rich and tasty on its own. Usually I serve it with baguette as we really enjoy dipping some buttery bread in it.

Next time I make it, I’ll try to add a wee bit of ginger, I think it adds zest and fragrance to the soup.

It’s a great soup – easy, quick tasty and healthy, and a comforting cold-weather soup puree. The rave reviews from my family and friends make it all worthwhile to share my recipe with all of you.

Potato, pumpkin and leek soup

Ingredients good for 6 persons:

  • 1 small pumpkin, seeded, peeled and cut roughly
  • 1 big potato, peeled and cut roughly
  • 3 stalks leek, cut roughly
  • 25 cL fresh cooking cream
  • salt, to taste
  • black pepper, to taste

How to make it?

  1. Put pumpkin, potato, leek and 1 L of water in a large pot. Let it cook for 5 minutes.
  2. Blend it for 1 minute or until it becomes smooth. [If you do not have an immersion blender, you can use a blender to puree the soup. Just be careful in transferring the veges to the blender as it’s still very hot.]
  3. Add fresh cream, salt and black pepper. Stir.
  4. Let it cook for 3 minutes.
  5. Et voila! Serve, share and enjoy!

 

Taste of Home: The French toast – Savory Lost Bread

Have you ever tried or heard about Lost Bread? Personally, I hadn’t heard about it before, until very recently (2 weeks ago), Alan introduced it to us. And, since I love it, I tried making it myself.

The “Lost Bread” is a popular French toast. In France it is called pain perdu (pronounced pan pare due), a dish that rescues a dry bread that would be lost.

Lost Bread, Pan Perdu: The French toast

In this recipe, days-old bread is used not only for its thrift but also because it soaks up a lot of egg mixture without falling apart. The slices of bread are dipped in a mixture of scrambled eggs and milk or cream. Then fried in butter until browned and cooked. While frying, it smells so good that I could hardly wait to get it on my plate.

Lost Bread, Pan Perdu: The French toast

In France, pain perdu is usually eaten as a dessert or an afternoon snacks, as the cooked slices are usually served with sugar or sweet toppings such as jam, honey, fruit or maple syrup. Since we don’t really like sugar, we made it savory. I love it! It’s very rich. It’s fantastic, simple and easy. Plus, it makes a fun meal.

So, for those who would like to try, here’s a recipe of pain perdu (lost bread):

Lost Bread, Pan Perdu: The French toast

Ingredients good for 3 persons:

  • Days-old sliced bread
  • 10 eggs, scrambled
  • a cup of milk
  • salt, to taste
  • black pepper, to taste
  • grated cheese
  • 200 grams butter
  • 2 slices of ham per slice of bread

How to make it:

  • In a bowl, crack the eggs. Then mix thoroughly.
  • Add, milk, salt and black pepper. Stir.
  • Dip the sliced bread one at a time. Make sure to soak the slices of bread for at least 1 minute, and flip them over a few times in between to ensure the bread has thoroughly absorbed the egg mixture.
  • Melt butter in the frying pan.
  • Put the bread into the frying pan, turning both sides until they are browned and cooked.
  • Top it with a wee bit of cheese and ham.
  • Et viola! Serve, share and enjoy!