Bento: Beef And Pepper Stir Fry

Beef And Pepper Stir Fry is a good way to combine meat with lots of vegetables.

For 2 Bento portions:

70g beef
1 green bell pepper
1 small carrot
1 tsp oyster sauce
1tsp rice wine
1 tsp soy sauce
1 tsp starch
1 clove garlic, minced
oil for frying

1. Cut beef into thin slices and dust with starch. Cut pepper and carrot the same way. Combine oyster sauce, rice wine and soy sauce in a bowl.
2. Heat oil and minced garlic in a frying pan. When the garlic releases aroma, add beef and stir-fry until heated through. Remove from the pan.
3. Add vegetables to the pan and fry for 3-5 minutes with lit on, so the carrots get tender. Put back beef and add combined seasonings. Stir until the sauce is absorbed.

Rindfleisch Paprika Pfannengerührtes

Für 2 Bento Portionen

70g Rindfleisch
1 grüne Paprika
1 Karotte
1TL Austernsauce
1TL Reiswein
1TL Soyasauce
1TL Stärkemehl
1 feingehackte Knoblauchzehe
Öl zum Braten

1. Rindfleisch in feine Streifen schneiden und mit Stärke bestäuben. Paprika und Karotte genauso schneiden. Austernsauce, Sojasauce und Reiswein in einer Schüssel vermischen.
2. Öl und Knoblauch in einer Pfanne erhitzen. Wenn der Knoblauch sein Aroma freigibt, das Fleisch hinzugeben und so lange braten, bis es durcherhitzt ist. Fleisch aus der Pfanne nehmen.
3. Gemüse in die Pfanne geben und ungefähr 3-5 Minuten zugedeckt braten, bis die Karotten weicher werden. Das Fleisch zurück in die Pfanne geben und die Sauce dazu geben. Solange rühren, bis die Sauce absorbiert wurde.

Bon Appetit!

Potage Parmentier à la Julia Child

I know I've been quiet for some days now altough I've promised to started cooking. Well I did, but I got sick on Friday, so I've decided to stay in bed and not to blog.
Today I'm still a little dizzy, but way better so I can tell you about my recipes.

Last week, I made Potage Parmentier from Julia Child's book and Salade Liègeoise & Kempener Soup with White Beans from 1000 recipes. I've just started to translate all the 1000 recipes titles into their real names, but it's just impossible, so you gotta live with my own translations!

Oh by the way, I've looked through the whole 1000 recipes (which actually more than 2000 pages) and I've realized, that I yes! already made 21 out of it... so I only have 979 to go which is going to be so easy, I'm not feeling like I have to cry right now kick that damn book in the next corner of my aparment, where I'll find it in another 10 years.
And just one thing .... there is one recipe I WON'T DO! Tripe. I'm sorry, they're disgusting, they look exactley like what they are and after cooking it smells like a tannery. I can't, I won't, I'm sorry.

So, let me try to remember the Potage Parmentier, which is just a show off word for potatoe soup with leek.

Leek and potato soup smells good, tastes good, and is simplicity itself to make.

That said I had no doubt I would totally rock this dish. Everything went really smooth, I cut tons of potatoes and leek and I had 2 carrots left, they went to carrot heaven as well. Then the recipe told me I needed a 3- to 4-quart saucepan or pressure cooker. You know, I'm German, we don't calculate in quarts. So I took my biggest pot and thought it was alright. It was ... stirring was a no-no and moving the pot would made a mess, that would have send me to carrot heaven, but the soup was cooking!
Luckily that was all to do and after I've mashed the whole thing with a wooden hammer (that I, clever I am, stuck in a plastic bag before) it was ready to go.

I have to say, it's really delicious, but maybe, just maybe ... it's more of an entrée than an whole meal. Just my idea, everyone else loved it!

The 1000 recipes meals will be tomorrow. :)

Cookbook Mix

After thinking and thinking, I've decided to try recipes out of both books, since I couldn't pick the best one.

I think I'll still go with cooking myself throught "1000 recipes to try before you die" although "Mastering the Art of French Cooking" sounds better and more classic. But no way, it has a whole chapter on brains ... in times before BSE reached the world it might have been just disgusting but no I can't think of eating brain with out thinking "Damn it, NO!" Zombies can have my share.
So I'm skipping the brains, livers, kidneys and whatever they had ... I can live with eating liver and anything but I don't need to cook several recipes with it.

"1000 recipes to try before you die" has just a few disgusting dishes I might wanna try when really spicy or I'm terribly drunk. Snails, anyone?
Plus, it's not ordered by type, but country, which might come in handy!

So, tomorrow I'll start cooking with the very first recipe from Julia Child's cookbook: Potage Parmentier and I'm going to make a picutre of the result!

Saturday, I'll be making the first dish from 1000 recipes ... the book starts off with Belgique. I've checked some recipes and not everything is really typical ... so I might change some ingredients from time to time.