I decided to cook the hanger steak whole and still partially frozen, and cut it into chunks once it was done. I like the texture of the meat better this way even though almost every stew recipe out there tells you to chunk it up first. If you don’t want to use hanger steak, there are other cuts of beef that you can use.
French beef stews – from wine country’s Boeuf Bourguignon to southern France’s Daube a la Provencale – get their unmistakable flavor from onions, red wine, chunks of beef, herbs and often bacon or fatty pork that simmer together for hours, creating heady, delicious aromas. My entire family can identify French stews bubbling in the oven from the moment they waltz into the kitchen. Immediately, their eyes light up and their lips form into a knowing smile in anticipation of one of their favorite meals.
This recipe’s true miracle is transforming a mere 12 ounces of meat into six full dinner portions, allowing you to save money as well as food. And the new dish is so different from the original that no one will pipe up to say, “What, leftovers again!?”
Dan Dan Noodles are essentially long skinny noodles topped with a flavorful sauce built on ground pork and seasoned with pickled vegetables, chilis, soy sauce, and a bit of Chinese wine and vinegar. This dish was originally a street food. The name Dan Dan refers to the pole on which street vendors in Sichuan would carry the pots of food: one for the noodles, another for the sauce.
For Spinach and Feta Burgers with Cucumber Yogurt Sauce, start with 12 ounces of cooked meat — pork, beef or lamb — trimmed of excess fat and any sinew. Cut the meat into cubes roughly 1 inch per side, then pulse in a food processor to chop it to burger consistency. (Be careful not to leave your finger on the pulse button for too long; you don’t want to end up with baby food.) Add the moist ingredients, along with an egg and a bit of panko to bind it all up. If you’re no fan of spinach and feta, you can substitute other cooked (and finely chopped) vegetables and/or cheese.
A touch of nutmeg accented the ripe banana. I mashed the bananas as if I was making banana bread and added it to the batter right before I made the pancakes. The result was incredible_almost like banana bread pancakes. I love how the essence of banana was evident through the entire pancake but there were no discernable chunks of fruit.
I always have a package or two in my freezer – I buy them when they are on super-sale (which they are once every 4-6 weeks in my experience) and freeze them, a strategy even more helpful if you seek out the pricier organic or free-range versions.
If you kneel at my table to talk to me, I will knight you with my menu or chopsticks using full force. I have no idea where this moronic idea came from, but I see it a lot. You look like an idiot, and I feel like I should be in a high chair. If you ask a question of anyone at my table who just took a bite, I’ll taze you.
“Fire is a very strong part of Argentina’s identity,” said Augusto Mayer, who launched Proper last year in a refurbished auto-repair shop with fellow chef Leo Lanussol. “We have a bunch of ways of cooking with wood and we’re harnessing the potential of that type of cooking.”
I keep both cooked and uncooked versions. Raw shrimp cook up in minutes and have more flavor, so I use them for pasta dishes and easy sheet-pan suppers. But cooked shrimp have their place on my menu, too. I love how quickly they thaw for salads and appetizers and other cold preparations.