Vietnamese Beef Stew

This is one of my favorite dishes that my moms used to make. The spices smell cray cray. It's a great hearty stew, serves lots of people (my mom has 7 kids), and I've never had anyone tell me they dislike it. I think this Vietnamese Beef Stew was influenced by the French. It's very much like a beef bourgignon.

Ingredients:






(above, clockwise from top: clove, star anise, bay leaves, chili powder, cayenne powder, achiote oil, garlic, lemongrass, cinnamon stick)

1. Heat oil. Throw in the anise and cloves. Season beef generously with salt and pepper. Brown the beef. Brown = FLAVOR.

2. Remove beef and set aside.

3. Sautee 1/2 chopped onion in the pot the beef was cooking in. Scrape the bottom of the pot with wooden spoon to remove the brown bits. Remember brown = flavor. Add the lemongrass, cinammonstick, bay leaves.

4. Return the beef to the pot with the juices. Add the chili powder, cayenne powder, garlic, and 2 tablespoons tomato paste. Give it a stir.

5. Add can of diced tomatoes and one bottle of beer. I like Newcastle, but have used Miller High Life in the past. You know, because I'm real classy.

6. Bring to boil. Add carrots, turnips, potatoes. Turn down to low heat and simmer until meat is falling apart and vegetables are tender.

I've realized that my food blog sucks because everything is "to taste."

7. Garnish with cilantro and serve with a lime wedge. Sounds totally weird, but it for some reason it works. I think the tartness cuts through the salt. Also, my mom used to serve it with lime.This is really good over egg noodles or with a baguette on the side.

8. Et voila!

Pear Ginger Pie? Tart? Pouch?

I made this a while ago, but am just now getting around to posting it. This was a part of my pie-making phase. It's just 4 bosc pears, 3/4 cup of white sugar, a little bit of corn starch, and lots of ginger. I keep peeled ginger in my freezer and when I need it, I use a grater then throw it back in the freezer. Mix it all together and then dump it into your pie crust. I made the crust for this, and while I am getting better, I still haven't really mastered it.

Pie Crust Ingredients:

All-purpose flour, 2 cups
unsalted butter, 1/2 cup frozen
vegetable shortening, 1/2 cup frozen
ice water, 2 tablespoons
pinch of salt (omit if using salted butter)

1. Mix flour and salt if using.
2. Cut in the butter and shortening. It should look mealy.
3. Add ice water a little bit at a time and gently form dough.
4. Separate and shape into two "discs."
5. Wrap with plastic wrap and refrigerate at least one hour before rolling out.

Instead of using a pie dish,which would only highlight my deficiency as a pastry chef, I made two little foil "bowls," placed the crust inside, then the filling. I brushed with egg, sprinkled some sugar on top and popped it in the oven at 425°F for about 30 minutes.

I also made fresh whipped cream, which is just heavy cream, some confectioner's sugar and little bit of vanilla.

Pies are totally easy to make. In fact, I'm gonna go make another one right now. Happy Columbus Day, you politically incorrect assholes. (I have the day off from school, but what would you have me do? Protest by doing work?)