Bengali Shrimp and Khodu Curry
Serve the curry over basmati rice.
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Liver and Onions
Liver and Onions
Liver and onions is a classic southern dish that seems to get less and less popular with time. Deemed “old people food”, this is one of my favorites that doesn’t deserve to be forgotten. This dish is eaten across the world in various forms, typically using beef or veal liver. The liver and onions are sautéed with either butter or bacon grease, then quickly simmered in it’s gravy created by flour and beef stock. While you can most likely still find this on diner menus, it costs a fraction of the price to make at home; about $5 in total for 2 large servings.
Servings: 2
Ingredients
- 3 strips bacon diced
- 1 yellow onion sliced
- 1 lb beef liver cut into strips
- 1/2 tsp garlic powder
- 1/2 tsp cracked black pepper
- 2 tbsp flour
- 1/2 cup beef stock + 2 tbsp
Instructions
- Cook the diced bacon in a large sauté pan over medium heat until crispy. Remove from the pan, saving the bacon grease.
- Add in the sliced onions. Cook for 5 minutes until translucent.
- Toss in the beef liver. Season with garlic powder and black pepper. Cook for 5 minutes.
- Sprinkle the flour over the liver and onions. Add in 2 tbsp of beef stock until a paste forms. Cook for 1 minute.
- Turn the heat to low. Pour in the beef stock. Cook for 3 minutes until the stock thickens into a gravy.
- Turn the heat off. Add the crumbled bacon to the liver and onions.
You can make liver and onions using chicken liver as well; replacing the beef stock with chicken stock.
Tiramisu
Tiramisu
Tiramisu is one of my all time favorite desserts. It originated in the late 60’s/early 70’s from the region of Treviso in Italy, where ladyfinger biscuits are dipped in either coffee or espresso, then layered with mascarpone, dusted with cocoa on top. Some recipes will include brandy, cognac, rum, or marsala to enhance the coffee flavor. This dessert is extremely easy to prepare, especially for novices in the kitchen.
Equipment
- standing mixer
Ingredients
- 2 large eggs yolks and whites separated
- 1/3 cup sugar
- 8 oz mascarpone
- 24 ladyfingers
- 2 cups coffee or espresso
- cocoa powder
Instructions
- Beat the egg yolks and sugar in a standing mixer.
- Add in the mascarpone and briefly mix. Remove from the mixing bowl.
- Beat the egg whites until they peak.
- Fold in the mascarpone mix.
- Dip each ladyfinger in the coffee.
- Arrange in a single layer in a 9”x5” glass dish.
- Pour half of the mascarpone batter over the lady fingers.
- Place one more layer of the coffee dipped ladyfingers on top of the mascarpone.
- Pour the rest of the mascarpone batter over the ladyfingers.
- Lightly dust the top with cocoa powder. Refrigerate for at least 4 hours; preferably overnight.
Beef Brisket Stew
Beef Brisket Stew
I love me a good beef stew; and this recipe is no exception. My stew uses brisket and a plethora of root vegetables such as turnips, parsnips, rutabagas, potatoes, and carrots. You can really use just about any vegetables that you like. Peas, sweet potatoes, green beans, corn, are all acceptable additions. I prefer to add the vegetables in the last half of cooking time so they don’t turn out mushy and disintegrate. If brisket is too expensive, chuck roast, sirloin tip, bottom round, top round, or eye of round are great substitutes.
Equipment
- crock pot
Ingredients
- 3 lbs beef brisket
- 1/2 cup shallots diced
- 1 head garlic minced
- 4 cups beef stock
- 4 bay leaves
- 1 lb yellow potatoes cubed
- 1 lb carrots diced
- 1 lb turnips peeled and diced
- 1 lb parsnips peeled and diced
- 1 lb rutabaga peeled and diced
- 2 ribs celery diced
- 1/4 cup parsley chopped
- 1 tbsp salt
- 1 tbsp paprika
- 1/2 tbsp black pepper
- 1/2 tbsp dried thyme
- 1 cup water
- 1/4 cup cornstarch
Instructions
- Cut the brisket into small cubes.
- Add the brisket, shallots, garlic, celery, beef stock, and bay leaves to the crockpot. Cook on high for 3 hours.
- Add all of the vegetables and seasonings to the crock pot. Cook for another 3 hours.
- Make a slurry with the water and cornstarch. Pour into the stew and cook for 30 minutes.
