Sunday, January 09, 2005

OUR NEW FAV MEAL!



Quick Beef Stew w/Cauliflower Puree
Pg. 32 Everyday Food, September Issue - LOW CARB!
serves 4

Ingredients:
1 head cauliflower, trimmed and broken into large florets (1)
2 tsps olive oil
1 & 1/2 pounds trimmed rib-eye or sirloin steak, cut into 1 inch cubes (2)
6 garlic cloves (or use ready-to-use minced)
2 tblspns chopped fresh rosemary (3)
1 & 1/2 pounds mixed fresh mushrooms, (such as cremini, button, & shiitake), halved or quartered (4)
1 cup dry red wine (5)
1/4 cup balsamic vinegar
2 tblspns grated Parmesan cheese
2 tblspns butter
Pepper & Salt

1. Place cauliflower in a large saucepan with 1 inch of water. Bring to a boil; reduce heat to medium. Simmer, covered, until very tender 15-20 minutes.
2. Meanwhile, heat oil in a large skillet over high heat. Season generously with salt and pepper. Cook, turning until browned, 5-7 minutes; transfer to a plate.
3. Reduce heat to medium. Add garlic and rosemary to skillet; cook, stirring, just until fragrant (garlic will color quickly), about 1 minute. Add mushrooms, wine, and vinegar, cover and cook until mushrooms release their liquid, about 5 minutes. Remove lid; simmer until mushrooms are tender but mixture is still saucey; 3-5 minutes more. Return beef, cook until heated thorough.
4. Meanwhile, with a slotted spoon, transfer cauliflower to a food processor; add Paresan, butter and 1 & 1/2 teaspoons salt. Process until very smooth. Spoon into shallow bowls adn top with beef stew.

NOTES
1-an easier way, is to put the florets in a microwave safe Tupperware container (or bowl), add a tablespoon or two of water, put the top on leaving the little opening open and microwave for 3 minutes. This also how I cook broccoli, and it's fast and easy. If the cauliflower isn't soft enough, try 1 minute more. No need to drain it!
Then I just mashed it well with a fork (w/the butter, salt & cheese), didn't need to "process" it.
2-to keep the beef cubes from sticking to the pan, let them form a crust before turning (original note from the recipe).
3-rosemary is very strong, I prefer to use dried, and only about 1/4 tsp. I crush it in a plastic bag w/a rolling pin as I don't have a morter and pestle.
4-an easy way to cut mushrooms is to use an egg or strawberry slicer.
5-I skipped the wine, as we didn't have any the 1st time I did this recipe-added a little water to make up for it, but it was too much. The mushrooms provide plenty of water!

5 comments:

Don Snabulus said...

As a devout non-fan of cauliflower, I can say this is good stuff.

The Moody Minstrel said...

(drool)

By the way, you do remember that I'm coming to dinner next week, don't you?

DewKid said...

Stupid mushrooms.

Anonymous said...

Are you a fun guy or a fungi?

The Moody Minstrel said...

Would you prefer smart mushrooms?