Tuesday, May 31, 2011

Paprika and Pink Pepper Beef Stew

Paprika and Pink Pepper Beef Stew

On a cold rainy day when you have nowhere to go and you have all the time in the world to kill, wouldn't you love to have piping hot and savory stew?

Paprika and Pink Pepper Beef Stew

1 kilo beef short ribs, cut in 2in cubes
3 tbsp. Spanish paprika
2 tbsp. sea salt
1/2 tbsp. pink pepper, ground
olive oil
2 cups water
2 celery stalks including leaves, chopped
1 carrot, chopped
2 white onions, chopped
2 bay leaves
2 cans Hunt's stewed tomatoes

1. Season beef generously with paprika, salt, and pepper. Let stand for at least 15 minutes.
2. In a pan, sear beef on all sides in about 3 tablespoons olive oil, adding more oil as necessary. Set aside seared beef. Add water in pan to deglaze, creating a broth. Set aside broth.
3. In pressure cooker*, heat about 2 tablespoons olive oil and saute celery, carrots, onions, and bay leaves.
4. Add in seared beef, broth, and stewed tomatoes, and stir.
5. Seal pressure cooker. Cook 40 minutes more from the time the pressure regulator sizzles.

Serve with steamed rice or cooked pasta.

*Instead of a pressure cooker, you can use a dutch oven or a heavy pot and slow cook for at least 2 hours or until the meat is falls-off-the-bone tender.

Monday, May 30, 2011

Halabos na Hipon

Halabos na Hipon
Nothing fancy, this dish. Whenever I am in the mood for something quick and simple but at the same time bursting in flavor, Halabos na Hipon is my go-to meal. It's sweet, salty, and surprisingly exquisite in taste. The key of course is fresh shrimps. Anything less than that, might as well forget it. The local public market being a wellspring of fresh seafood, sometimes all it takes is a couple of ingredients and you are set for lunch on a lazy Sunday afternoon.

Halabos na Hipon

1/2 kilo shrimps
1/2 cup Mountain Dew citrus soda
3/4 tbsp. sea salt

Combine all ingredients in a sauce pan. Cover and steam over medium heat for about 10 minutes or just until shrimps turn pink.

Sunday, May 29, 2011

Beef with Broccoli

Beef with Broccoli
When we dine in a Chinese restaurant, my family never fails to order Beef with Broccoli. After years of ordering this out of somebody else's kitchen, I've finally decided to give this a shot out of our own. Below is the recipe I used.

Beef with Broccoli
1/3 cup oyster sauce
2 tsp. sesame oil
1/3 cup white wine
1 tsp. soy sauce
1 tsp. sugar
1 tsp. cornstarch
3/4 lb. beef round steak, 1/8 in. thick
3 tbsp. vegetable oil
1 thin slice ginger
1 clove garlic
1 lb. broccoli
1 carrot, sliced (optional)

1. Marinate beef in oyster sauce, sesame oil, white wine, soy sauce, sugar, and cornstarch for 30 minutes.
2. In a wok, stirfry ginger and garlic in vegetable oil. Discard the ginger and garlic leaving the flavored vegetable oil.
3. Stirfry the broccoli and carrots in the flavored vegetable oil and set aside.
4. Add more oil in the wok and stirfry the marinated beef together with the marinade. Cook for about 20 minutes. (Always test for taste. The original recipe tends to be too salty for my taste. I adjust this by adding a bit of water with a little cornstarch mixed in to keep the sauce thick and not runny.)
5. Arrange cooked beef in serving dish and top with stirfried broccoli and carrots.

Wednesday, May 18, 2011

The Cupcake Collective No. 8: Dark Chocolate Cupcakes with Chocolate Ganache

I substituted the unsweetened chocolate with dark chocolate in the Magnolia Chocolate Cupcake recipe to come up with these rich chocolate cupcakes and frosted them with chocolate ganache. 
Eat with milk.

Chocolate Cupcake 
Recipe from: More From Magnolia
by Allysa Torey

Makes about 2 dozen cupcakes (depending on the size of your cupcake papers and muffin tins)

2 cups all-purpose flour
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup firmly packed light brown sugar
4 large eggs, at room temperature
6 ounces unsweetened chocolate, melted (see Note)
1 cup buttermilk
1 teaspoon vanilla extract

Note: To melt the chocolate, place in a double boiler over simmering water on low heat for approximately 5–10 minutes. Stir occasionally until completely smooth and no pieces of chocolate remain. Remove from the heat and let cool to lukewarm 5–10 minutes.

1. Preheat oven to 350 degrees.

2. Line two 12-cup muffin tins with cupcake papers. Set aside.

3. In a small bowl, sift together the flour and baking soda. Set aside.

4. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the chocolate, mixing until well incorporated. Add the dry ingredients in three parts, alternating with the buttermilk and vanilla. With each addition, beat until the ingredients are incorporated, but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended and the batter is smooth. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.

5. Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing. At the bakery we ice the cupcakes with either Vanilla Buttercream or Chocolate Buttercream.

Note: If you would like to make a layer cake instead of cupcakes, divide the batter between two 9-inch round cake pans and bake the layers for 30–40 minutes.

Ganache Frosting

1 cup heavy cream
12 ounces of semisweet chocolate chips
1 teaspoon vanilla

Put the chocolate in a heat-proof bowl.
Bring the cream to a simmer in a saucepan. Pour the cream on the chocolate and wait for a minute and mix till the chocolate is melted and smooth. Leave the chocolate ganache at room temperature till thickened. Whip the ganache until fluffy.

Frosts up to 18 cupcakes
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