Tag: white onion
- 2 tablespoons extra virgin olive oil
- 1 pound cremini mushrooms, sliced
- 3 garlic cloves, minced
- 1 pound tri-tip roast, sliced against the grain into small pieces
- 2 tablespoons extra virgin olive oil, divided
- 2 tablespoons extra virgin olive oil
- ¼ cup light red wine like a pinot noir or white wine
- 1 medium white onion, sliced thin
- 1 tablespoon all purpose flour
- 1 teaspoon tomato paste
- 1 cup beef or chicken broth
- ¼ cup crème fraiche
- 1 teaspoon dried dill or 1 tablespoon fresh dill
- ¼ cup parsley, chopped
In a large frying pan, heat the two tablespoons olive oil. Add the mushrooms and sauté on medium high heat for 4 to 5 minutes. Saute till the excess moisture evaporates and the mushrooms begin to turn golden brown. Add garlic and salt. Saute for another 3 to 4 minutes and take out of the pan and keep aside.
Reheat the pan with one tablespoon olive oil and brown the beef pieces in two batches on high heat using the remaining olive oil for the next batch. Saute on both sides for a minute or two. Take the pieces out of the pan and keep aside.
Reheat the pan with two tablespoons olive oil. Add the onions and sauté on a medium heat for 3 to 4 minutes till the onions are soft and translucent. Add the tomato paste and flour. Saute for a minute. Add the wine, scraping off all the bits from the bottom of the pan. Add the beef or chicken broth and whisk the liquid in making sure no lumps are formed. Add the mushrooms and beef pieces into the pan. Mix well and add the crème fraiche. Taste for seasonings and add salt in necessary. Garnish with dill and parsley.
Serve on top of a garlic toast.
I have recently started writing for the Patch– which is a online blog owned by AOL. Most towns around Maplewood have their own local patch.
I recently did a restaurant review for the Chatham patch and talked about a restaurant called Taste of Asia. We had a really nice meal and I decided to replicate a dish called jungle shrimp. It was delicious at the restaurant and I came home and did a lot of research to figure out the ingredients. It turned out it had a lot of Thai flavors. I went shopping to Whole Foods and bought some kaffir leaves, lemongrass and palm sugar. I made a sauce out of orange juice, tamarind and fish sauce etc.
I sauteed the shrimp with some sweet peppers and onions and added the sauce. The dish was delicious- not the same as what we had at the restaurant but very enjoyable.
I loved the complex flavors of the sauce with the tamarind and the palm sugar. I served the dish with some fried rice to make it a complete meal.
If you are able to get all the exotic ingredients- no problem. You can substitute the palm sugar with honey, tamarind with lime juice, kaffir limes with lime zest, etc. The idea is to get a similar flavor- it doesn’t have to be exact. I would highly recommend it!
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I find fried rice and quesadillas a great way to use up left overs. The quesadillas can be stuffed with virtually anything as long as shredded cheese in involved. As far as fried rice is concerned- same rules apply- anything and everything can be added to it. I think the key is to have a well stocked pantry- it always comes back to that, doesn’t it? In this case I had eggs in the fridge, broccoli and shrimp in the freezer, tamari in the cabinet, garlic and onion in the basket.
I had a cup of cooked brown rice in the fridge and didn’t have any plans for dinner- what was I going to feed my always hungry daughter?? I have never made fried rice out of brown rice but why not?? In fact, I thought with all the loud flavors going on in fried rice, I could totally get away with using brown rice instead of white. so, that is what I did- I chopped some onion and garlic, took out some frozen broccoli florets and 3 frozen raw jumbo shrimps. It was the quickest meal I have ever made. I minced everything and sauteed it with lots of tamari. That is all it took and it was delicious!
My daughter couldn’t stop eating it- and when she told my husband on the phone what she ate- he got very excited as well. I had to disappoint him by telling him I had just enough for her. Don’t worry I didn’t leave him hungry- we ate leftovers from the day before- which were delicious as well.
Everyone was happy..
- 1 cup cooked brown rice
- 3 raw jumbo shrimp, cleaned and deveined and chopped
- ½ cup frozen or fresh broccoli, chopped
- 1 tablespoon olive oil
- ¼ white onion, minced
- 1 garlic clove, minced
- 1 egg, beaten with a pinch of salt
- 1 to 2 tablespoons tamari (depending on how seasoned you like the rice)
Heat a wok like saucepan and add the oil. Add the onion and garlic and sauté on high heat for two minutes. Add the broccoli and sauté for a minute. Add the egg and stir until the egg is cooked. Add the raw shrimp and sauté for another minute. Add the rice and tamari. Stir well until heated through.