Beef Kaldereta (Beef Stew with Bell Peppers)

[ts]
We liked the idea of having a Culinary Tour Around the World. This event is created and hosted by Joan of Foodalogue. We entered a dish for the Ethiopian stop, but didn't get the chance to do so for the subsequent theme countries. Hence, we're excited that she has made a stop in the Philippines. Ever since our Starry, Starry Night, we've been on a Filipino food kick, resulting in quite the backlog of Filipino dishes. It was just a matter of picking one for this blog event.

[js]
Kaldereta is a Filipino stew that is traditionally made with goat meat. That was the reason why I figure we did not usually have this dish growing up. My parents were not "alternative-meat" eaters and did not care for the gaminess of goat or lamb.

We did ask our Yaya to make kaldereta once or twice with beef. Nowadays, I would hazard that the default kaldereta would be beef. But come to think of it, it isn't really the protein that is the star of the kaldereta. It is those frangrant bell peppers that keep us coming back.

[ts]
Making it is as easy as any stew. First off, browning the beef.



[ts]
I did ours in our well-used Batali dutch oven. This dish was already smelling good! I set the beef aside.

In the same pot, I added chopped onions, chopped tomatoes, garlic, chopped bell peppers, some bay leaves and chili peppers. I cooked this until the vegetables have softened. I must say, the bell peppers really gives this an unforgettable aroma!

The bell peppers are chopped small here to be simmered with the beef. Larger bite-sized pieces will be added later on for eating!



[ts]
I stirred in some tomato paste and let that cook a bit. Then, the browned beef went back in.

One can also use canned tomatoes in this dish. In that case, I would add the canned tomatoes in with the beef.

I added enough water to cover the contents of the pot (it didn't need much). I brought the mixture to a boil, then lowered the heat. I covered the pot and let it do its thing.

Warning: gratuitous fried potato images


[ts]
While the beef was in its bath, I prepped the potatoes. I peeled a few potatoes and cut them into large chunks. I heated some olive oil and started shallow-frying away!

Here they are draining on paper towels.



[ts]
I guess one can use potatoes without frying them first. Simply add the potatoes mid-way through the cooking process, or about 1 hour before the beef is done.

Magic Ingredients


[ts]
Bell peppers and olives. I didn't used to like olives. But, more and more, they're starting to grow on me. I think I mostly like all the green ones now. I still have to work on the brown/black ones.

When the beef was tender, I added the large pieces of bell peppers and olives to the stew, followed by the fried potatoes and some frozen peas. It looked like there was a fiesta going on with all those colors!

At this point, all it needs is to cook a little bit to soften the bell peppers a tad.



[ts]
Oh yes, the pot was that full!

Either we need to cook smaller amounts of food, or buy bigger pots.

(Resolution: less is more. I think we used about 5 pounds of beef this time!)

[js]
The combination of tomatoes, bell peppers and olives is quite intoxicating. On rice or potatoes, this sauce is amazing! The beef (or goat meat, if using) just recedes into the background for me, giving the sauce a beefy heft to it. This dish absolutely tastes as good as it smells.



Recipe
Beef Kaldereta (Beef Stew with Bell Peppers)
Makes 8 to 12 servings

olive oil (for browning beef)
2.2 pounds stewing beef, cut into 2" cubes
(brisket, shanks, chuck)

1 large or 2 medium onions, chopped
2 large or 3 medium tomatoes, chopped
(or, 1 can whole tomatoes and its liquid (28-ounce))
1/3 cup minced garlic
2 bell peppers, chopped
1-2 bay leaves
2-3 chili peppers
1/4 cup tomato paste
water (to cover)

olive oil (for frying potatoes)
3-4 medium potatoes, peeled and cut into large chunks

2-3 bell peppers, cut into large pieces
12 green olives (pitted)
3/4 cup peas (frozen is fine)
1/4 cup chopped parsley (optional)

In a dutch oven (or similar pot), heat olive oil over high. Add beef cubes and brown each side. You may need to do this in batches. When beef cubes have been browned, take out of pot and set aside.

Add chopped onions, chopped tomatoes, garlic, chopped bell peppers, bay leaf and chili peppers. Season with salt and pepper. Cook over medium/medium-low heat until vegetables have softened, about 5 minutes.

Add tomato paste and cook until it turns deeper in color, about 2 minutes.

Add the browned beef back into the pot. If using canned tomatoes, pour the can and its contents into the pot at the point.

Add enough water to cover the contents of the pot, if needed. Bring to a boil, then lower the heat and cover. Simmer for at least 2 hours or until meat is tender.

While the beef is simmering, prepare the potatoes. Add oil to shallow but wide pan until it is about 1-inch in height. When hot, add the potatoes. Cook until golden, stirring occasionally. Drain.

When the simmering meat is tender, uncover. Add the fried potatoes, large pieces of bell peppers, olives and peas. Adjust the seasoning (salt and pepper). When the bell peppers have softened a little bit, stir in chopped parsley.

Serve with white rice.

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[eatingclub] vancouver Filipino food
Bibingka
Mama's Ampalaya (Bitter Melon)
Faux Kamote-Que
Philippine-Style Chicken "BBQ"
Fried Hasa Hasa (Mackerel)
"Savory" Chicken Wings
Sinamak (Chile-infused Vinegar)
Pan-roasted Halibut w/ Fava Beans, Potato-Onion Cakes & Bagoong Butter Sauce
Bulalo & Bangus: an even simpler Filipino meal
Baked Tahong (Mussels)
Adobo Kangkong (Adobo Water Spinach)
Oyster Torta (Oyster Omelette)
Chicken Tinola (Chicken Soup w/ Green Papaya & Pepper Leaves)
(Chinese) Roast Pork Belly / Lechon
Tilapia wrapped in Banana Leaves
Pork Belly, Two Ways
Chicken Adobo
Embutido
Salabat (Ginger Tea)
Lechon Manok (Philippine Roast Chicken) & Lechon Sauce
"Chinese Adobo" Clams and Oysters
Bistek (Citrus Beef with Caramelized Onions)
Beef Kaldereta (Beef Stew with Bell Peppers)
Atsara (Green Papaya Pickle)
Sardinas na Bangus (Milkfish in the style of Sardines) and Pressure Cooker Fear


We're submitting this to The Culinary Tour Around the World, created by our virtual tour guide, Joan of Foodalogue.

Foodalogue: The Philippines
Round-up coming soon.

Upside Down Cranberry Cornmeal Cake

[ts]
It seems that getting back into the blogging swing of things has been harder than anticipated! Please bear with us during this apparently difficult transition. =)

So, here is a semi-wordless one.



[ts]
When I saw this upside down cranberry cornmeal cake on Pink Bites, I knew I wanted to make it. In fact, I made it the very same day!

It was quite fortunate indeed that we actually had all the ingredients, even the fresh cranberries, on hand. I didn't have a cast iron skillet so I used a regular one (oven-safe, of course).



[ts]
It was so good. I do have quite the cornmeal love. And whoa, tartness! Them cranberries were sure tart. But I quite liked that. (One can simply sweeten the cranberry mixture more for less tartness.)

The recipe says this make 8 to 10 servings. I don't know how that is possible. I think I ate about half of it (conservative estimate) in sort-of one sitting. Yes, I did.

[eatingclub] vancouver Cornmeal Love
Corn Toasties
Fried Green Tomatoes
Cornmeal-crusted Okra
Potato Cornmeal Foccacia
Cornmeal-crusted Trout w/ Lemon-Anchovy-Caper Sauce
Upside Down Cranberry Cornmeal Cake

Pink Bites version here
Original Recipe by Emeril Lagasse (click here)


Cranberry Upside Down Skillet Corncake
recipe by Emeril Lagasse
Makes 8 to 10 servings

2 tablespoons butter
3/4 pound fresh cranberries
1 3/4 cups granulated sugar, divided
4 teaspoons lemon zest, divided
1/4 cup lemon juice
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons yellow cornmeal
2 large eggs
1 large egg yolk
2/3 cup milk
1/2 cup olive oil or vegetable oil

Preheat the oven to 350 degrees F.

Set a 10-inch cast iron skillet over medium heat and add the butter. Once the butter has melted, add the cranberries, 1 cup of the sugar, 2 teaspoons of the lemon zest and the lemon juice. Stir and cook until the cranberries wilt and have released most of their juice, about 5 minutes. Use a slotted spoon to remove the cranberries from the pan and set aside as you continue to cook the cranberry juices, if desired. The juices should bubble and thicken as it cooks. Continue to cook for 2 minutes, then return the cranberries to the pan, if removed, and, using a spoon, arrange the berries so that they cover the bottom of the pan in 1 even layer, patting them down to be sure. Remove the skillet from the heat and allow to cool for 20 to 30 minutes.

While the skillet cools, prepare the cake batter. In a medium bowl, sift together the flour, baking powder and salt. Stir in the cornmeal.

In a large bowl using an electric mixer, beat the eggs, egg yolk, milk, olive oil and the remaining 2 teaspoons of lemon zest until frothy. Add the remaining 3/4 cup of sugar and mix to combine. Pour the wet ingredients over the dry ingredients and mix just until the batter is smooth. Pour the batter into the cooled skillet over the cranberries and place in the oven to bake until a toothpick inserted into the center of the cake comes out smooth, about 30 minutes.

Remove the skillet from the oven and allow to cool on a wire rack for 20 minutes. Place a plate over the top of the skillet and, working quickly, invert the plate and the skillet and give the skillet a quick tap on a solid work surface to help dislodge the cake from the pan onto the plate. Allow to cool to warm before serving. Cake may be served either warm or at room temperature.

Trinidadian Chicken Stew (with Pineapple-Tomato Salsa and Rice & Beans)

[Yes, we are back! I'm afraid that posting even just ONE time during the trip was too ambitious for us. We must be getting old, as I'm afraid the energy stores aren't what they used to be. We'll be going back to our regular posts and pretty soon, posts from our trip will make their way onto the blog. Um no, we didn't go to Trinidad, as this post may lead you to believe.]

[js]
Is this me or is there a dearth of good shows on the Food Network these days?

Food Network Canada used to have some shows with substance. Now, it seems like everytime I turn onto the channel, I only see shows where they showcase or 'unwrap' food items that I absolutely have no interest seeing wrapped or unwrapped. Or I see the endless cake challenges that are just filler programs for the network. How many $10,000s do they have to give out?

And the next Food Network star? I mean, if these execs need a reality show to choose their next talent -- well, I guess we now know why the network has lost its way. I actually would not mind if they just re-run some of their older shows with actual content.

While I was recovering from that two-week flu last January, one of the shows I happened to catch one Sunday morning while recuperating in bed is Everyday Exotic. From watching the show a couple of times after that, the show seems interesting enough and the host, Roger Mooking, does seem to have some unique ideas and a unique point of view.

(He just has to get rid of the phrase "obedient ingredient" to describe the featured exotic ingredient. I find the phrase grating. And I don't know if it's a Food Network Canada thing, but he needs to stop pausing multiple times in one sentence.)

One of the dishes that we saw him was a Trinidadian chicken stew from his grandmother. Not having Trinidadian food before, we figure it was time to try.

Amise Marinade


[ts]
From what I gathered from the episode, this is the marinade that Roger Mooking's grandmother used. Am I safe to assume that "amise" means "grandmother"? Anyway, into the blender went green onions, shallots, garlic, parsley (leaves and stems) and some oil. We probably threw in some cilantro as well.



[ts]
So nice and green!

Half of the marinade was used to marinate the chicken. We didn't get to cook this until two days later.

Making the Caramel / Cooking


[ts]
I started the caramel. This one used sugar and oil instead of sugar and water. When it turned brown, I added the chicken pieces. We had too many chicken pieces for them to brown in the caramel in a single layer, so I just added them all.



[ts]
I mixed the chicken and marinade with the caramel, then added some chopped onions, tomatoes and jalapeño peppers. The recipe actually calls for plantains as well, but we didn't have any on hand, so we just left them out.

The recipe called for some chicken stock, but we had so much liquid in the pot that there was no room for chicken stock. If the pot becomes a little dry, I see no reason why some water wouldn't do the trick.

I let the mixture boil, then added in the seasonings: some Worcestershire sauce and the other half of the amise marinade.



[ts]
I turned the heat to low/simmer and waited until the chicken was cooked.



Pineapple-Tomato Salsa and Black-eyed Peas & Rice


[js]
We served this with a simple pineapple-tomato salsa on the side and some rice with black-eyed peas.

To make the salsa, we simply mixed together some pineapple chunks, tomatoes, red onions, a little jalapeno, lime juice and vinegar, and of course, cilantro and a generous amount of salt and black pepper.

For the rice, we boiled some black-eyed peas and finished cooking them in some white rice.

I was apprehensive at first about the amount of sugar when I saw TS dumping the sugar in the pot. Thankfully, the stew did not taste cloyingly sweet at all. It had a deep, round flavour from the caramelized sugar.

We use the individual ingredients quite a lot in our cooking, so when reading the ingredient list, I thought the taste would end up similar to one of our multitude brown-sauced chicken dishes. When used in this combination, they contributed to a stew that tasted quite different. Different but good. It tasted very home-y and we ate this with much gusto.

[ts]
We were planning to submit this to the Caribbean edition of Monthly Mingle, but entries were due on March 9. Ack.


Roger Mooking and Everyday Exotic links
http://www.rogermooking.com/
http://www.foodtv.ca/everydayexotic/

Recipe
Trinidadian Style Chicken
by Roger Mooking of Everyday Exotic
Recipe here: http://www.foodtv.ca/everydayexotic/RecipeDetails.aspx?dishid=9751

Amise Marinade
1 bunch green onion, chopped
2 shallots, roughly chopped
6 cloves garlic, chopped
1 bunch parsley leaves and stems, roughly chopped
1/2 cup vegetable oil

1 whole chicken, cut into pieces
amise marinade (recipe above)
1 cup sugar
1/4 cup vegetable oil
½ white onion, small dice
1 green chili, sliced in half, length-wise (optional)
1 unripe plantain cut in half, length wise and chopped
4 plum tomatoes, chopped
1/4 cup worcestershire sauce
1/2 cup chicken stock
1 cup cilantro, leaves picked
salt

To make the marinade:
Place all ingredients in food processor and puree. Transfer to a container.

Marinate chicken in ½ of Amise Marinade for a maximum of 24 hours.

To cook the stew:
In a wide based pan, heat sugar and vegetable oil over medium to high heat. Swirl until sugar caramelizes and turns brown, approximately 7-10 minutes.

As soon as sugar caramelizes, add chicken skin side down. Allow chicken to brown on all sides approximately 5 minutes.

Add onions, chili, plantain, tomato and worcestershire sauce, stir. Add chicken stock, bring to a boil.

Add other ½ of Amise Marinade, reduce to medium heat. Cook for 30-40 minutes, season with salt and remove from heat.

Garnish with cilantro before serving.