beef


Khoplama

Change is definitely in the air. A new year (happy 2009, everyone!), a new President (hurray!), and … in about a week, a new apartment for me and Nathan!

While moving grows into a bigger and bigger pain the older you get, I like to focus on the fact that it motivates me to purge my belongings – an early spring cleaning, if you will. Coincidentally, our move this time happens to coincide with Chinese New Year, so the purging will be doubly appropriate. Goodbye, novelty T-shirts from college! Goodbye, baggy sweaters! Goodbye, three out of six very-similar-looking pairs of khaki pants!

In the spirit of cleaning, I’m also trying to make sure we don’t have too many perishables in the fridge to move across town. And with the return of rainy weather, a stew seems to be the perfect solution.

After peeking around the fridge a bit, I spied two black radishes hiding out in a corner. (Aside: I stumbled upon that article and then realized it’s written by Andy from Mariquita, from whom I got these black radishes in the first place!) A bit of Internet searching dug up an Uzbek(!!) recipe called Khoplama and my mind was set. Because you know, I can never resist recipes from exotic places!

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With winter fog plus the added gloominess of a recent oil spill hanging over my lovely city, there’s really no better time for a hearty stew involving an animal of the land! If you know me, you’ll know that me eating beef is a pretty rare event – I generally abide by the principle that I’ll eat beef, or most meats, only when my body really craves it. Me cooking red meat at home is an even rarer occurrence. So, listen up! This is probably one of the only beef recipes you’ll get out of me!

After convincing Nathan that I do indeed want to make a beef stew (not chicken, not lamb), off I went to Drewes’ butcher shop a few blocks away to buy me some happy, sustainably-raised moo-cow. When I asked the guy working at the counter about the difference between the stew meat ($6.49/lb) and a whole chuck roast ($6.99), he said something about how they’re exactly the same thing but one’s cut up and the ‘gland taken out’ for my convenience. Now I don’t know much about cuts of meat so call me ignorant, but what’s a gland doing in a shoulder cut?

In any case, even though his whole explanation didn’t make much sense to me, I still went with the pre-cut stew meat, figuring that it shouldn’t really matter for a stew. Looking back and after doing some research online, however, I think I should have bought the whole roast – the logic is that when you buy the roast, you know exactly the cut you’re getting and not just scraps from various parts of the animal. You can also cut up chunks which are all about the same size, so everything cooks at the same rate. Oh well.

Originally, I had this grand vision of making a boeuf bourguignon, full of delicious red wine. But then I remembered that one of my main reasons for making a beef stew was to use up a bunch of our CSA carrots; boeuf bourguignon, while delicious-sounding, traditionally involves only onions, mushrooms, beef, wine, and bacon. Darn.

In the end, I made a red wine beef stew with carrots and green beans (can I call it boeuf bourguignon-esque?) and served it with some smashed potatoes and a gremolata mixed with some coarse sea salt. The gremolata idea was taken from reading one of Jamie Oliver’s recipes and I got to give him props – it really brightens up the whole dish. Good job, Mr. Naked Chef!

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