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Pho Bo with Spinach and Shiitake is similar to authentic Vietnamese soup but with some extra crunchy spinach and shiitake mushrooms to give it a little twist. It is an aromatic soup served with hot bone broth, rice noodles and loads of veggies. Pho Vietnamese soups are a delicious, delicate and unique dish, but adding a few extras like spinach and shiitakes makes it a touch more special. The traditional pho bo soup contains a few pieces of thinly sliced beef swimming in a clear but aromatic broth with noodles and scallions. This Pho Bo with Spinach and Shiitake version is slightly simplified but has extra veggies and no cilantro. The Broth The tricky part of this soup is keeping the broth clear, see-through, and not blurry, although fully packed in flavour. Here are fun critical steps to a straightforward yet powerful broth: Pre-boil the bones and rinse them before starting…

An unctuous Mexican Beef Stew with a touch of heat made with a Mole-style sauce and tender beef cubes served with tortilla chips, corn and parsley. I was browsing the Web last week and saw lots of stews and Mexican food around… it made me want them both badly… so I’ve decided to merge them into one nice stew meal: a Mexican Stew. The two are comforting and fabulous dishes for winter times, but this stew version is double the comfort; it’s a “French” way stew with the usual carrot, potato, beef, and mini French onions merged into a spicy Mole-style sauce for a Mexican flair; adding Chipotle peppers in Adobo, tomato puree, chocolate, corn and some cinnamon, cumin and coriander powder. Result: A fantastic Mexican Beef Stew! Chipotle Peppers The mole sauce is a thick, spicy Mexican sauce made with chocolate and hot peppers. Since my maximal tolerance toward “spicy” is medium-hot, I’ve aimed at medium-hot for…

Bouilli or pot au feu québécois is a traditional beef stew from Québec, Canada. Inspired by the famous dish ‘pot au feu’ from France—a simple stew made of root vegetables, beef, and pork belly simmered until tender. As a kid, I visited my grandparents once or twice a year. They lived in a small and remote village far away in the forest called Lac-des-Aigles (Eagles Lake). We would always arrive in the late afternoon, and the cast iron pot would already be doing its magic on the stove for hours. A succulent and traditional meat stew called Bouilli was the typical welcome smell of my grandma’s place. Such a treat! A Winter Stew This recipe is a flashback to those pleasant visits to my grandparent’s place. My grandma would make this recipe from September, when the root veggies were fully grown, until the end of winter. As one knows, Quebec, my homeland, has inherited…

Guinness beef pot pie with a thick rustic crust to celebrate St.Patrick’s day this year? A pie filled with tender meat, carrots, onions and green peas. A perfect pairing to a cold Guinness! If you cannot resist a good Guinness on St.Patrick’s day, this Guinness Beef Pot Pie is the perfect meal to accompany it. This black beer isn’t just great; it’s also one of the highest-quality broths. It gives any stew or meat pie a deep, rich colour and caramelized flavour. Also, Guinness pairs perfectly with one of my favourite sauce thickeners; chocolate. A single piece of dark chocolate at the end of cooking will thicken the broth just enough and give the meat filling this richer hue. A Half Pie This recipe could easily be a stew! If you add 200 ml of broth to the whole recipe and skip the crust part, you’ll have a fantastic stew. Although since I’ve…

Enoki mushrooms enveloped in thinly cut (carpaccio style) beef slices with a dash of Tamari and black sesame seeds for a simple and fun bite at your next dinner party. A Savory Bite These Enoki Beef Rolls savoury appetizers originate from Japon, a tender meat rolled around crunchy Enoki mushrooms, a drop of Tamari and a sprinkle of black sesame. Sometimes, simple is the answer to your guest’s stomach… My Cantonese sister-in-law made those mini rolls for my family once, slightly differently (in the wok instead of the oven). When you receive guests, it’s always a tricky thing to satisfy everyone, this one appetizer is a carnivore pleaser guaranteed, plus it’s so simple to make. You can prepare them in advance and put them in the oven when your guests arrive 10 minutes later; you drizzle a tad of Tamari, pepper and black sesame seeds, insert a toothpick in each of them, and…

A Sous-Vide cooked Pork Tenderloin with Cherry Sauce brings the sun of Andalusia into your plate! A elegant yet powerful dish made with Cherry and Sherry! The magic in this Pork Tenderloin with Cherry Sauce dish is the sauce, a pure delight for the tastebuds. Sherry and cherry sounds similar but they are far from being similar in taste, the sherry is dry and the cherry sweet. Mixing those two together and you’ll get a divine combination. This is a recipe from the South of Spain, Andalusia, where the famous sherry is from. Andalusia Andalusia is a strong, bold and passionate place, just like it’s fortified wines and gastronomy. There are 4 main types of sherry, 2 mild ones; the Manzanilla and the Fino and 2 darker ones, richer and nuttier; the Amontillado and the Oloroso. The last one, Oloroso, is the richest of them all, and the one used in this…

Beef bourguignon is French people’s favourite beef stew made from a lot of red wine, bacon bits, mushrooms, carrots, onions and aromatics. This version comes with a twist; it is Served on pasta instead of potatoes, Because why not? Beef Bourguignon pasta or spaghetti is a “mashup” dish between France’s beloved ‘Boeuf Bourguignon,’ served with potatoes and Italian Ragu pasta. I like potatoes… but my husband does not so much… so he always asks me to make his boeuf bourguignon on pasta. I agree with him; pasta and a little extra parmesan give the dish a new dimension. The pasta soaks up all the goodness from the stew better than potatoes. Boeuf Bourguignon on pasta But either way, the base of the recipe stays the same; braised beef cubes in a dutch oven simmered in a red wine sauce. So you decide which pasta or potatoes makes you salivate more.…

A traditional family dinner that is part of every French Canadian table is the famous ‘paté chinois.’ A three-layered pie of ground meat followed by corn and topped with mashed potatoes. This version has a Spanish flair with extra paprika, garlic, and thyme. Paté Chinois / French Canadian Shepherd’s pie is a typically French Canadian meal… Created by British railroad workers, in the 19th century, as an imitation of the famous “cottage pie” (beef, lamb and mashed potatoes). The dish was an imminent “hit,” at least, for the “on-site” railroad workers, including many French Canadians and Chinese workers. The French brought it back home and called it: Chinese paté… which has nothing to do with China… The “paté chinois” differs from the cottage pie or shepherd’s pie mainly because the corn layer in the middle was a cheap and easy ingredient. For the majority, this is the meal every household does…

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