Tuna Cakes
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Cooking time: 90 minutes (with break) for menu Cooking schedule: see below for "menu" instructions |
Winter and braising just seem to go well together. The Beef in Beer is a dish from Flanders, modified a wee bit, of course. The fried potatoes are traditional; the fried carrots because they are easy and delicious. Crab is outrageously expensive here but good, canned tuna is not. Thus: Tuna Cakes.
Tuna Cakes Time: 20 minutes
Garnished with small white asparagus and a Balsamic vinaigrette, this was a light first course, reminiscent of a salad, but perfect for winter when we have no lettuce.
tuna, 6 oz can (180gr tin)
1 tsp Dijon-style mustard
2 tbs bread crumbs
1 egg
1 tbs olive oil
white or green asparagus, 8 oz (250gr) optional
Balsamic Vinaigrette
Drain the tuna and put into a large bowl. Whisk egg in a small bowl. Add mustard and breadcrumbs, mix well. Add egg mixture to tuna and gently mix. Divide and form into 2 patties. Heat oil in medium non-stick skillet over medium heat. Add patties and fry, 7 - 9 minutes, until starting to brown. Carefully turn with a spatula and sauté another 5 - 6 minutes. Remove and place on plate. Open and drain asparagus. Divide asparagus between plates and arrange nicely around Tuna Cake. Drizzle with vinaigrette, garnish with olives if you have some and serve.
Balsamic Vinaigrette
2 tsp Balsamic vinegar
1/2 tsp Dijon-style mustard
2 tbs good olive oil
Put all ingredients in a small bowl and whisk well.
Beef Braised in Beer with Caramelized Onions Time: 90 minutes
I cooked the beef for 90 minutes and it was meltingly tender. I used sirloin that I had in the freezer (a summer barbecue that didn't happen). You can use a cheaper, tougher cut and braise a bit longer if you want, another 30 minutes; but the beer does an excellent job of tenderizing.
24 oz (750 gr) beef suitable for stewing or braising
1 bouquet garni
16 oz (500ml) dark beer (I bought a single bottle)
1 tbs Dijon-style mustard
2 - 3 tbs cornstarch (maizena) dissolved in 4 tbs water or beef stock
2 onions
2 tsp olive oil
2 tsp butter
1 tbs brown sugar
2 tbs red wine vinegar
The beef: Cut beef into 2" (5 cm) cubes. Heat oil in a heavy pot or Dutch oven with tight-fitting lid. Add beef and brown on all sides, about 10 minutes. Add half of the beer and stir. The beer has a tendency to foam up so mind it carefully for about 5 minutes. When it seems to have settled down, add the rest of the beer. After it settles down again, add bouquet garni and mustard. Cover, reduce heat and simmer for 70 minutes. (or longer)
The onions: Slice onions. Heat oil and butter in a large, nonstick skillet over medium-high heat. Add onion, reduce heat to medium and cook until tender and starting to brown, about 20 minutes. Add brown sugar and cook another 5 minutes, until caramelized. Add vinegar and cook until almost completely evaporated. When done add to beef and stir to combine.
To finish: Dissolve cornstarch in water. Remove beef. Increase heat under sauce and add half of the cornstarch, stirring until thickened. Add more cornstarch if you like a thicker sauce. Pour some of the sauce over the beef, serve the rest on the side.
Leftover beef and sauce is planned for another meal.
Fried Potatoes Time: 30 minutes
My mother would have fried these in bacon fat. The French would use goose fat. A bit of olive oil and butter is my preference. It's simple dish but easy and full of flavor.
2 medium potatoes
1 tsp butter
2 tsp olive oil
Cut the potatoes: slice the long way, first in half, then in half again. Now slice (the short way) about 1/4 inch thick. Heat oil and butter in large nonstick skillet. Add potatoes and sauté until browned, tender and a little crispy, stirring and flipping as needed. Salt & pepper if desired, and serve.
Fried Carrots Time: 20 minutes
The first time I made Beef Provencal the recipe instructed to fry the carrots before adding to the stew. They were so good, I started frying them just a bit longer and eating them on their own. It caramelizes the sugars and turns them golden and sweet!
2 - 3 large carrots
1/2 tbs olive oil
1/2 tbs butter
salt and pepper
Peel and slice carrots into 1/4 inch thick (.65 cm) rounds. Heat butter and oil in a medium nonstick skillet over medium heat. Add carrot slices in one layer. Let fry undisturbed for 8 - 10 minutes. Check one after 7 minutes to make certain they're not getting too brown. Using tongs, turn them over and fry the other side. They should be getting a few light brown spots on them where the sugar (from the carrots) is caramelizing. Fry another 7 minutes then check again. The second side will brown faster than the first. When they are done to your liking, remove to a paper towel to absorb the excess oil, sprinkle with salt and pepper and serve.
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Cooking Schedule: 90 minutes with break |
Open and drain tuna |
Cooking for Two? Or more?
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