Sunday, January 10, 2010
Saturday, January 9, 2010
Friday, January 8, 2010
Shrimp Santorini in Tomato & Caper Sauce
Thursday, January 7, 2010
I've talked about Andina before, again without pictures. It's a fabulous Peruvian restaurant in the trendy Pearl district of Portland. The food here is amazing. It makes me want to pack my bags and head to Peru!!
Yuca Rellena (cheese stuffed yuca with an aji Amarillo & cheese sauce)
Conchas a la Parmesana (bay scallops baked with parmesan cheese and lime butter)
Wednesday, January 6, 2010
Tuesday, January 5, 2010
Monday, January 4, 2010
I went to the dentist today. I hate going to the dentist. I always dread that he'll find a cavity and whip out the drill. Even the sound of the drill makes me cringe. Yuck! But I'm happy to report no cavities! I was set free for another 6 months.
Sunday, January 3, 2010
Saturday, January 2, 2010
olive oil or butter, as needed
1 medium onion, diced
2 medium carrots, diced
3 stalks celery, diced
3 cloves garlic, minced
salt & pepper to taste
1 tsp. Italian seasoning
1 c. red wine (used an Oregon pinot noir)
1 can beef broth
1 (28 oz.) can crushed tomatoes
2 (14.5 oz.) cans diced tomatoes
3 lbs. chuck roast, cut in 1 1/2 inch strips
vegetable oil, for frying
sugar, to taste
Preheat oven to 350 degrees. Cook pancetta in a dutch oven or oven-safe pot over medium heat, slowly rendering fat & crisping up pancetta. When doen, remove pancetta with a slotted spoon to a samll bowl and set aside.
If not enough pancetta fat remains in the pot, add 1 Tbsp. butter. Add onions, carrots & celery to the pot and cook over medium heat for about 7-10 minutes. Add garlic, Italian seasoning, salt & pepper to the pot and mix well. Cook for about 1 more minute. Add beef broth, wine & tomatoes to the sauteed vegetables. Add pancetta back to the pot & reduce to low heat and simmer.
In a seperate frying pan, heat oil to medium-high heat. Salt & pepper strips of beef and sear on all sides in small batches. When meat is seared, add it back to the tomatoe sauce. When all the beef are seared, place the pot in the oven (uncovered) and cook for 1 hour.
After 1 hour, remove pot from oven and stir well. Cover pot and return to oven to slow cook for another 1 1/2 - 2 more hours. Stir occasionally while it slow cooks. The meat is done when it shreds easily with a fork.
When cooking is done, remove the large chunks of beef and shred with 2 forks. Retun meat to the pot and stir sauce well. Add salt, pepper or sugar to taste.
Serve over pasta with grated parmesan cheese.
**Slow cooker option: Start as above by cooking pancetta, onions, carrots & celery in a pot and adding all sauce ingredients. Continue by searing meat as mentioned above. When done searing the meat, add it to a crock pot. Pour tomato sauce over beef and slow cook for 6-8 hours.