Japanese Beef Curry (Curry Rice or Kareh Raisu)

The Japanese have a group of foods called yohsoku which have their origins in European cuisine. This dish is one of them. This is unlike Indian curry as it is sweeter. Serve with rice.

Ingredients:

2 T oil
1 lb. stew meat (cubed)
1 T. butter
2 c. onions, sliced very thin
2 cloves garlic, minced
2 c. crushed tomatoes
1 c. beef broth
1/2 t. ginger
1 bay leaf
1 star anise (or 1/4 t. anise seed)
2-3 T. garam masala (you can get this from Penzey's on-line)
3 sliced carrots
1 apple peeled, cored and chopped
3 potatoes (optional, I don't like potatoes with rice, but this will extend the recipe)

3 T butter
4 T flour
1-2 T oriental curry powder (S&B is available in Macomb, but it is hot)

Directions:

Heat oil in a heavy casserole or dutch oven. Add beef cubes and cook until browned, set aside. Turn heat down and add butter and onions. Cook onions until very soft and slightly brown. Add garlic and cook until garlic is soft. Pour in beef broth and turn up heat, scraping any bits off the bottom of the pan. Add tomatoes, ginger, browned meat, bay leaf, anise, carrots, apple and potato. Bring to a boil then turn down heat and simmer for 1-1 1/2 hours until the beef is very tender.

In a frying pan, melt butter and add flour. Stir and cook until the butter and flour are well incorporated into a roux. Add curry powder and cook a few seconds longer to release the spices. Add a few ladlefuls of the stew to the roux, stirring very well, then add this to the stew. Increase heat and stir until thick and bubbly.

Serve over rice.

                                  

Yummy Old Fashioned Macaroni and Cheese

No Processed Cheese Food in this one!

Ingredients:

1c. dry macaroni
4T butter
4T flour
2c. whole milk
2c. shredded cheddar cheese (sharp, medium or mild)
salt and pepper to taste


Cook macaroni till tender, then drain. Melt butter in a sauce pan. Add flour and blend well. Whisk milk in slowly to thicken. Slowly add cheese and cook, stirring constantly to melt. Add drained macaroni and pour into buttered cooking dish. Bake at 400 for 25-30 minutes until bubbly and browned.

Tropical Fish Fillets 

Ingredients 

 .   1/3 cup all-purpose flour

   .   Pinch salt (optional)

   .    Freshly ground pepper to taste

   .  1 pound sole fillets (or any other mild white fish)

   .   2 tablespoons butter

   .   1 large shallot, finely chopped (about 1/3 cup)

   .   1/2 cup dry white wine

   .    small can crushed pineapple (drained, save juice)

   .    1 teaspoon Dijon mustard

   .    2 teaspoons butter

   .    2 tablespoons chopped fresh parsley

   .                      

PREPARATION

   .   Mix flour, salt and pepper in a shallow dish. Thoroughly dredge fish fillets in the mixture.

   .   Heat butter in a large nonstick skillet over medium heat until melted, careful not to burn it. Add the fish and cook until lightly browned and just opaque in the center, 3 to 4 minutes per side. Transfer to a plate and cover loosely with foil.

   .   Add shallot to the pan and cook over medium heat, stirring often, until softened and beginning to brown, about 3 minutes. Add wine and bring to a simmer, scraping up any browned bits. Cook until most of the liquid has evaporated, 1 to 2 minutes. Add pineapple juice and mustard; bring to a boil. Reduce heat to low and simmer until the sauce thickens a bit, about 5 minutes. Add butter and parsley and crushed pineapple; stir until the butter has melted. Transfer fish to individual plates, top with sauce and serve. Goes well with Basmati or Jasmine rice.

Hi guys!

I'm back.

My internet provider ate my blog earlier this year, so I'm trying to start again.

http://cookinwithjen.blogspot.com

This was the old "Cooking With Jen" blog. I can't post to it any more, but it's still out there. So I don't think I'll repeat any of those posts.

I will pick up where things left off. We'll see how it goes.

I'm hoping to post pictures with this one.

-Happy Cooking & Namaste