Category: Hollidays

Beef Stew

This is a scrumptious, simple beef stew recipe that’s perfect for warming your after a long winter day.

This is a scrumptious, simple beef stew recipe that’s perfect for warming your after a long winter day.

My favorite cut of beef is perfect for this roast. This is boneless beef shank, which takes a long time to stew, but the resulting roast is perfect. The shank is one of the meatiest and most collagen-rich parts of the animal.

These chunks are great for goulash, thick winter soups, and stew. They are rich in connective tissue that breaks down into a silky texture when cooked slowly, making a wonderful gravy. The meat is tender and flavorful.

What to serve with the beef stew? Mashed potatoes, pasta with olive oil or butter (sprinkle with cheese if you like), and rice. I love eating it with pickles.

How to thicken beef stew? You can flour the meat before frying. Or when the stew is ready, fry a 1 tbsp of flour in 1 tbsp of butter, pour in half a cup of cold water and stir to avoid lumps. Pour the mixture into the stew. Cook 5 min. But boneless beef shank and vegetables makes a rich gravy.

PREP TIME COOK TIME MAKES
15 minutes 120 minutes 5-6 servings

INGREDIENTS (serves 5-6)

  • 2.2 lbs (1 kg) beef shank (boneless)
  • 2 stalks leek
  • 3 carrots
  • 4 celery stalks
  • 2 big tomatoes 
  • 3 cloves of garlic
  • 1 glass (150 ml) dry red wine

  • 2 tsp paprika
  • ⅓ ground allspice
  • 1 tso ground coriander
  • 1 tsp ground black pepper
  • ½ -1 tsp chili pepper flakes
  • ⅓ tsp grated nutmeg
  • 2 bay leaves
  • 3-4 thyme sprigs
  • 4-5 tbsp oil for frying

INSTRUCTIONS

You can find the video recipe of Beef stew in my Instagram. Let’s be friends!

  1. Cut the meat into small pieces. Pour the frying oil into a heavy-bottomed pot or deep frying pan. Put the meat.
  2. Add all the spices except herbs (coriander, ground black pepper, allspice, ground pepper, paprika, grated nutmeg, and chili) to the meat and fry everything together.
  3. Cut the leek lengthwise and chop coarsely. Cut the carrots into thick slices or circles. Coarsely chop the celery and add it, along with the carrots, leek, and finely chopped garlic, to the meat.
  4. Continue frying, then pour in the wine, add the diced tomatoes, thyme, and bay leaves.
  5. Simmer over a very low heat until the meat is tender (this will take about 2 hours).

If, despite the warnings, you were not cooking on a very low heat and you did not get enough gravy, add just a little water.

  1. Salt and add sprigs of parsley 10 minutes before readiness. Serve with mashed potatoes, rice, or pasta.

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UZBEK PILAF WITH LAMB

A real very detailed recipe for Uzbek pilaf.

Pilaf is an oriental dish. It is cooked in Central Asia, the Caucasus, and the Crimean Tatars here in Ukraine.

But the most famous one is the Uzbek pilaf which has many varieties: with or without meat, with dried fruits, peas, quince, wheat, or chickpeas. Ferghana-style Uzbek pilaf is considered by many as a golden standard.

My grandfather is from the Caucasus. That’s why I have a strong craving for all oriental dishes. So, let’s move on to my favourite pilaf recipe.

What’s important for pilaf:

Meat. Don’t take the meat of a very young lamb. The back of the shank with a little fat would be perfect. This part releases a lot of collagen, and the pulp has a rich meat flavour. If there is cartilage or bones in the meat, don’t remove them, just leave them. If your piece of lamb is low in fat, ask the seller for some more. There usually would be some trimmings after butchering the carcass.

Tableware. Pilaf is cooked in a metal, non-enamelled dish – ideally in a cast-iron cauldron with a thick bottom. If it’s not available, choose a deep frying pan or the thick-bottomed pot.

Rice. Devzira is considered the best rice for pilaf. It is a long-grain, shallow-polished rice that absorbs liquid very well. Next comes Chungara and affordable Basmati that I use; Basmati Parboiled rice would be a perfect choice. You can select any kind of rice you like or have on hand. If the rice is unparboiled, it’s important to rinse it well. And if the rice is very starchy, it must be washed and then soaked in warm water for 30 minutes to make it less sticky.

Spices for pilaf. Take a ready-made mix. It should include barberries, cumin, turmeric, hot pepper, sometimes saffron, paprika, fenugreek, sumac, anise, and coriander.

The main steps of cooking pilaf are as follows:

Step 1. Rendering and heating the fat. Pilaf is cooked using a mixture of seed oil and animal fat. Ideally, it should be a fat tail – an adipose deposit in the tail area of a fat-tailed sheep breed. But trimmings of regular lamb fat are fine too.

Step 2. Cooking zirvak. It is a mixture of meat, carrots, and onions.

Step 3. Putting in the rice and cook until almost done.

Step 4. Cooking pilaf under the lid until done.

Uzbek Pilaf with Lamb

Recipe

PREP TIME COOK TIME MAKES
15-20 minutes 1,5-2,5 hours 4 servings

INGREDIENTS (serves 3-4)

  • 19 oz (550 g) lamb meat
  • 2 oz (50 g) lamb fat, the fat tail is ideal
  • 2 onions (12 oz, 350g)
  • 10 oz (300 g) carrots
  • 12 oz (350 g) rice
  • 2.5 tsp spices for pilaf
  • 2 heads of garlic
  • 1 hot pepper
  • 2 tbsp oil for frying
  • Salt

INSTRUCTIONS

If you are using unparboiled rice, rinse it and soak it in warm water for 30 minutes. Drain water from rice.

Step 1. Rendering and heating the fat.

  1. Cut the lamb fat and meat. The larger the pieces, the longer the lamb will stew.
  2. Put only fat in a cauldron or thick-bottomed pot, and melt the fat over low heat for 5-7 minutes.
  1. Take out the greaves with a slotted spoon.
  2. Pour in 2 tbsp of oil for frying and heat for 3 more minutes.

Step 2. Cooking zirvak

  1. Add meat to the pot. Fry for 10-15 minutes.
  2. Cut carrots into strips. Cut the onion coarsely. Add vegetables to meat and stir-fry for 20 minutes.
  1. Add half of the spices and cook for another 5 minutes.
  1. Pour in 1 ¾ cup (400 ml) of water and add 3 large pinches of salt. Cook under a lid until the meat is tender. (It took me 1 hour 20 minutes).

Step 3. Putting in the rice and cooking until done.

  1. Put the rice into a pot and flatten with a spoon.
  1. Pour in 1 ¾ cup (400 ml) of boiling water very carefully. The water level should be 1-1.5 cm above the rice. Put some salt on top of the rice (about 3-4 pinches of salt and add the rest of the spices). But don’t mix anything!
  2. Remove the top skin from the garlic and cut off the roots. Dip garlic heads and whole hot peppers in the rice. Cook in an open pot over low heat for about 25-30 minutes.
  1. Taste the rice. It shouldn’t be crunchy but almost done. Make a hole with a spoon or stick and see if there is water at the bottom.
  2. If the rice is still crispy and there is no water at the bottom, pour in 3-5 tbsp of water around the edges and cook for another 5 minutes. If there is too much water, poke a few holes in the rice so that water evaporates faster.

Step 4. Cooking pilaf under the lid until done.

  1. Cover the rice tightly with a lid or foil and place the pot on the lowest heat. Wait for 10-15 minutes.
  1. Remove the pepper so that it doesn’t break and all the spiciness doesn’t come out. Gently mix rice with zirvak. Let it stand uncovered for about 5-10 minutes before serving.

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BRAISED CROSS-CUT BEEF SHANK WITH CARROTS AND ONIONS – OSSO BUCO

This is a cozy autumn and winter dish.

Ossobuco or osso buco – this is a cozy autumn and winter dish. Beef knuckle is the cheapest, most flavorful, and underrated part of the cow. The meat is tough, but stewing makes it tender by releasing a lot of collagen from the tendons. Don’t forget to eat the marrow from the center of the bone. Lightly salt it and put it on a piece of bread.

What to serve with osso bucco? Risotto, mashed potatoes, couscous, or polenta are ideal as a side dish. Serve with pickles, like pickled hot peppers, tomatoes, or cucumbers.

What kind of meat is in osso buco? Traditionally, osso buco is made with beef. But you can use veal, pork, lamb, or turkey.

What to drink with osso bucco? What You can wash it down with tomato juice, a Bloody Mary, hearty red wine, or unfiltered beer.

How to cook osso buco? Traditionally, the knuckle slices are rolled in flour and then fried. I don’t like adding extra unhealthy calories to a dish unless it makes sense. So we just fry the slices in oil and then stew until soft, along with the vegetables and spices.

You can prepare this dish in a cauldron over a fire outdoors for a large number of people. And serve with wheat porridge.

Braised Cross-cut Beef Shank with Carrots and Onions – Osso Buco

Recipe

Braised Cross-cut Beef Shank with Carrots and Onions – Osso Buco
Braised Cross-cut Beef Shank with Carrots and Onions – Osso Buco
PREP TIME COOK TIME MAKES
10 minutes 1-2 hours 2 servings

INGREDIENTS (serves 2)

  • 1 kg cross-cut beef or veal shank – osso buco (2-3 slices)
  • 2 carrots (250 g)
  • 4 onions (350 g)
  • 1 head of garlic

  • 3 bay leaves
  • 1 sprig of rosemary
  • 8 allspice peppercorns
  • 1 tsp coriander seeds
  • 1 tsp ground black pepper
  • 1 tsp salt
  • 1 hot chili pepper or jalapeno
  • 3 tbsp vegetable oil

INSTRUCTIONS

  1. Heat the vegetable oil in a deep, thick-sided saucepan. Fry the beef slices on both sides until brown. Remove the meat and set it aside.
  2. Coarsely chop the onion into feathers and the carrots into thick rounds.
  3. Peel the garlic cloves and crush them with the flat side of a knife.
  4. Put the onions and carrots in the saucepan and sauté for about 7-10 minutes. Add the garlic and sauté for another 2-3 minutes. Add 300 milliliters of water and return the meat to the pot. Add rosemary, allspice, coriander, and bay leaf. Reduce the heat to low.
  5. Stew for half an hour, turn the meat over, and add salt. Gently turn the pieces of meat every half hour and cook until the meat is soft. The meat should easily detach from the bone. At the end, add black pepper and the chopped hot peppers.

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ROAST BEEF SALAD

Make this simple salad when you have some left over roast or steak from the day before dinner.

I make this salad when I have some roast beef left over from Vitello Tonnato or left over steak from the day before. Simple and delicious.

Salad with Roast Beef

Recipe

PREP TIME COOK TIME MAKES
2-3 minutes 20 minutes 2 servings

INGREDIENTS (serves 2)

  • 230 g (8 oz) cooked roast beef
  • 250 g (9 oz) small red potatoes
  • 220 g (8 oz) radishes
  • 220 g (8 oz) cucumber
  • 2-3 C mixed salad leaves (I use arugula and spinach)
  • 20 g (0,5 oz) canned chili peppers (optional)

For the sauce:

  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • 3 tbsp olive oil
  • 1 tbsp capers

INSTRUCTIONS

  1. Mix all the dressing ingredients. Add chopped chili peppers.
  2. Wash the potatoes and boil them in their skin until tender. Cut into 2-4 pieces. Gently toss the hot potatoes in the dressing.
  3. Trim the radishes on both ends and cut into 4 pieces. Cut the cucumber lengthwise into 4 pieces and chop coarsely.
  4. Mix the vegetables, spinach, and arugula. Toss and place on plates. Lay thin slices of roast beef on top and serve immediately.

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What to Cook This Week?

CHICKEN IN HONEY-LEMON MARINADE WITH ROSEMARY, MUSTARD, PEPPER AND GARLIC

Spicy. A sour-sweet, slightly mustardy viscous sauce. It has all the fullness of flavor.

How does it taste? Spicy. A sour-sweet, slightly mustardy viscous sauce. It has all the fullness of flavor. You will definitely like it. I definitely love this chicken.

What part of the chicken to use? I just love frozen little French poussins. But you can use chicken thighs, legs, wings, or fillets with skin. Or just use a large chicken and chop it up into pieces.

Mustard. If you have a few types of mustard, add different ones to the marinade. Mix in grainy and creamy mustards. Or spicy and sweet.

What to eat with the Honey Lemon Chicken? What’s the garnish? You can add sliced sweet potatoes or any vegetables right into the baking dish. For example, sweet peppers, zucchini, or fennel. Remember that potatoes, carrots, broccoli, or cauliflower need to be boiled until semi-cooked before adding to the baking dish. Chicken in a lemon-honey marinade is perfect with plain boiled rice, pasta, or mashed potatoes.

Chicken in Honey-Lemon Marinade with Rosemary, Mustard, Pepper and Garlic

Recipe

PREP TIME COOK TIME MAKES
65 minutes 45 minutes 2 servings

INGREDIENTS (serves 2)

  • 1 small (~600 g, 1.3 lb) chicken or thighs, legs, or wings

Marinade:

  • 1.5 tbsp honey
  • 2 tbsp oil
  • 2 sprigs of rosemary
  • 3 pinches of dried garlic
  • 1 tsp ground black pepper
  • Juice and zest of 1 lemon
  • 2 tsp grainy mustard
  • ½ tsp salt

INSTRUCTIONS

  1. Chop the chicken into equally-sized pieces.
  2. Remove the zest from a lemon with a special knife or a fine grater. Squeeze out the juice. Mix all the ingredients for the marinade, add rosemary leaves.
  3. Add the chunks of chicken and mix thoroughly. So that the marinade evenly coats the chicken. This can be done right in the baking dish. Occasionally go back and stir the chicken in the marinade. Leave it on the table for at least 1 hour.
  4. Preheat the oven to 230°C / 450°F. Place the chicken in the oven and bake for about 45 minutes. Turn the chicken pieces every 10-15 minutes to keep them from drying out.

Cooking time depends on the size of your chicken pieces. If you’re not sure if it’s ready, take out 1 piece of dark meat and cut it in the thickest place near the bone.

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What to Cook This Week?

DUCK LEGS IN BLACK BEAN GARLIC SAUCE WITH ORANGES AND HONEY

Oven-roasted, flavorful Chinese-style legs.

Another very successful and simple recipe for my favorite baked duck legs. You get oven-roasted, flavorful Chinese-style legs.

If this is your first time on my blog, be sure to try this recipe for Baked Duck Legs with Potatoes, Apples and Tangerines – it’s everyone’s favorite.

So, Chinese-style baked duck legs in black bean sauce with oranges and honey.

How does it taste? For the marinade, we add honey, oranges, and a mixture of 5 spices. You get an aromatic, spicy Chinese-style flavor. The 5-spice blend, which contains cinnamon, cloves, and anise along with citrus notes, turns into a charming New Year’s Eve fragrance.

The black bean sauce is simultaneously sweet, salty, and tangy. It’s made from fermented beans and includes garlic, ginger, and soy sauce. It all goes great with duck. And look at that brown reddish color. It’s very beautiful.

Not only can you coat roasted duck legs with this marinade, you can even cook the whole duck.

Garnish: You can use more than just carrots and broccoli as a garnish. It’s great with yams, apples, onion slices, and, of course, you can bake duck legs with potatoes.

So, how do you cook these duck legs in the oven?

Duck Legs Baked in Black Bean Garlic Sauce with Oranges and Honey

Recipe

PREP TIME COOK TIME MAKES
10 minutes 2.5 hours 4 servings

INGREDIENTS (serves 4)

  • 4 duck legs
  • 3 tbsp black beans
  • 3 tbsp honey
  • 1 tsp Chinese mix Five-spice powder
  • 2 tbsp vegetable oil
  • 1 small orange

For garnish:

  • 300 g (11 oz) small carrots
  • 1 head of broccoli

INSTRUCTIONS

  1. Take the duck legs out of the refrigerator ahead of time to warm them up to room temperature. For at least 30 minutes.
  2. Prepare the marinade. Remove the zest from the orange with a special knife or a fine grater. Squeeze out the juice. You should get about 4 tablespoons.
  3. Blend together the orange zest and juice, honey, black bean sauce, Chinese mix Five-spice powder, and vegetable oil.
  4. Brush marinade on all sides of the legs with a cooking brush. Place skin side down in a large baking dish. Place it in a cold oven. Heat the oven to 180°C / 355°F .
  5. Turn the legs over after 30 minutes. Brush with marinade. Then turn the legs every 15 minutes. Brush each time with marinade using a cooking brush. Pour 1-2 tbsp of water into the baking dish if the marinade starts to burn.

Duck legs are cooked to softness in 1.5-2 hours, depending on the duck’s age and breed or producer. Check readiness with a knife or wooden skewer. It should go in easily, and the meat should separate from the bone. For the last 15-25 minutes of cooking, bake the legs skin-side up to get browned, crispy skin.

  1. Vegetables. If your carrots are large, cut them into sticks. If they are small, leave intact.
  2. Put the carrots in boiling salted water and simmer for 5 minutes. Add the broccoli florets and cook for 2 minutes. Toss the vegetables into a colander and rinse with cold water to stop the cooking process.
  3. When the duck legs are soft, about half an hour before the end of cooking, add the vegetables to the baking dish and coat with the released fat. Place the legs skin side up and bake until the vegetables are cooked. Remember that the vegetables should remain slightly crispy.

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What to Cook This Week?

PICKLED MELON CON JAMON

If simply serving melon slices with jamon seems too easy for you, try this recipe. It’s also a lifesaver for a melon that doesn’t taste too good.

If simply serving melon slices with jamón seems too bland to you or just lacks spice, try this recipe. It’s also a lifesaver for a melon that doesn’t taste too good. If the melon is not sweet at all, add twice as much honey. As for the jamon, if possible take jamón serrano.

Pickled Melon and Jamon

Recipe

Pickled Melon and Jamon
Pickled Melon and Jamon
PREP TIME COOK TIME MAKES
2-3 minutes 30-40 minutes 2 servings

INGREDIENTS (serves 2)

  • 300 g (10 oz) melon
  • 1tbsp (20 g) honey
  • 1 tbsp (15 g) rose wine vinegar (white, rose or balsamic)
  • 2 tbsp (30 g) water
  • ¼ tsp chili flakes
  • 1 small sprig of rosemary
  • 1 pinch of salt

INSTRUCTIONS

  1. Remove the rind and seeds from the melon. Chop into cubes.
  2. In a small saucepan, combine honey, vinegar, water, chili flakes, rosemary, and salt. Bring to a boil.
  3. Pour the marinade over the melon and stir. 
  4. Stir the melon and marinade from time to time so that all the pieces marinate evenly. The melon is ready when the marinade cools.
  5. Serve the melon cubes separately, because otherwise the melon can make the jamon wet.

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What to Cook This Week?

GREEK LAMB RIBS

How to bake lamb ribs in the oven

Of course, the best way to cook lamb ribs is over an open fire to get a smoky flavor. But this method also works wonderfully. This is a recipe for well-cooked lamb without blood. Since our recipe is Greek, it is worth noting that in taverns, most often you are served well-done lamb.

If you are adding potatoes to the same pan as the lamb, be warned that they will not turn out as crispy as if you were baking them separately. But it’s really worth it, because they soak up all the juices and flavors of the lamb. So sacrifice the crust for extra flavor.

Ok, How to cook Lamb Ribs Greek style?

Baked Lamb Ribs in Greek Style

How to bake lamb ribs in the oven

Recipe

PREP TIME COOK TIME MAKES
120 minutes 45 minutes 2 servings

INGREDIENTS (serves 2)

  • 4 big lamb ribs
  • 4 potatoes
  • 1 tbsp oil

For the marinade:

  • ½ onion 80 g
  • 7-8 cherry tomatoes
  • 2 sprigs of rosemary
  • 2 pinches of black pepper
  • 1 tbsp olive oil
  • 1.5 tsp whole grain mustard
  • ⅓ tsp salt

INSTRUCTIONS

  1. Slice the onion into feathers. Cut the cherry tomatoes into halves.
  2. In a In a food container, mix all the ingredients for the marinade. Spread over the ribs, mix well with your hands, cover with a lid or cling wrap and leave at room temperature for at least 2 hours.
  1. Preheat the oven to 220°C / 425°F. If possible, use convection mode, with the top and bottom heating.
  2. Wash the potatoes and cut them into small pieces. Put them in a baking dish. Add a pinch of salt and vegetable oil. Stir to distribute the oil and place in the oven for 20 minutes.
  3. Increase the temperature to 240°C / 475°F . Add the lamb ribs with onions and tomatoes. Distribute the vegetables and meat evenly. Bake for 10 minutes on one side, flip, and cook for another 15 minutes.

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GRILLED CAMEMBERT

Wonderful oozy brie. A marvelous and simple appetizer with wine.

Wonderful oozy brie. A marvelous and simple appetizer with wine.

How to serve camembert cheese? Put jamon or prosciutto and olives on a plate, grill the brie, make toast, and slice a pear – everything you need for a romantic dinner.

By the way, there are special small molds with a candle under it, like a raclette, to keep the cheese at a constant temperature so you can eat it leisurely.

Try to cook these Baked Figs for your cheese plate.

Grilled Brie or Camembert

Pear and Camembert | Brie grilled cheese

Recipe

Grilled Brie Camembert
Grilled Brie or Camembert
PREP TIME COOK TIME MAKES
—  7-10 minutes 1-2 servings

How to Grill Brie or Camembert?

INSTRUCTIONS

  1. Brie or Camembert, which is covered with mold on all sides, is suitable for grilling. Otherwise, the cheese melts all over the pan
  2. You’ll need a griddle pan or a regular non-stick skillet, but then you won’t have nice lines. You can, of course, use an outdoor grill.
  3. Turn the heat down to low and place the cheese on a cold, dry, oil-free skillet.
  4. Watch the cheese and lightly press it with your fingers from time to time. It should become supple. When it does, turn it over right away. Your task is to heat it as evenly as possible. So flip the brie often. It should take 7-10 minutes.
  5. How to eat camembert? Transfer the cheese to a plate. Use a knife or fork to scrape the crust away from the top. Serve immediately with pears, strawberries, or white toast.

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What to Cook This Week?

BAKED HONEY HOISIN CHICKEN WITH GINGER AND ORANGE

It tastes just like a Christmas miracle. You get spicy glazed skin with the flavor of ginger and orange.

How does it taste? Trust me, you will fall in love with this recipe. It tastes just like a Christmas miracle. You get spicy glazed skin with the flavor of ginger and orange. Hoisin sauce is made from fermented soybeans with the addition of fennel, hot peppers, and garlic. It adds an Asian flavor and umami aroma to chicken. It’s tangy, salty, and sweet.

What part of the chicken to use? You can use this hoisin chicken marinade for chicken legs, thighs, breast with skin, or wings.

Ok, how to cook chicken with Hoisin sauce?

Baked Honey Hoisin Chicken with Ginger and Orange

Baked Honey Hoisin Chicken with Ginger and Orange

Recipe

PREP TIME COOK TIME MAKES
5 minutes 70 minutes 2 servings

INGREDIENTS (serves 2)

  • 1 kg chicken (poussin or any young chicken)
  • 2 oranges
  • 2.5 tbsp hoisin sauce
  • 2 tbsp honey
  • 1-2 tsp Sriracha (can be replaced with any hot sauce or sweet chili)
  • 1 tbsp grated ginger
  • 1 tbsp vegetable oil
  • Salt

INSTRUCTIONS

  1. If possible, take the chicken out of the refrigerator to warm it up to room temperature.
  2. Preheat the oven to 220°C / 425°F.
  3. Remove the zest from an orange with a fine grater or a special knife. Squeeze the juice out of half of it. You should get 3-4 tablespoons.
  4. Mix the zest, ginger, orange juice, hoisin sauce, oil, and honey.
  5. Dry the chicken with paper towels and rub salt on the inside and outside. Inside the chicken, put the rest of the orange from which you squeezed the juice and half an orange without zest, cut into two parts.
  6. Cut the second orange half into circles and line the baking dish around the perimeter.
  7. Spread a little sauce on all sides of the chicken. Place breast side down in the baking dish and put in the oven.
  8. After 20 minutes, turn the chicken over and brush liberally with the sauce.
  9. Turn over every 15-20 minutes. Baste the chicken liberally on top each time.

My 1 kg chicken bakes for 70 minutes.) If your chicken is larger, cook for 7 minutes for every additional 100 grams (3 ½ oz) of chicken weight.

  1. For the last 20 minutes, cook the chicken breast side up. Brush with the rest of the sauce and increase the temperature to 230°C.

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What to Cook This Week?