Terra Americana

Steak and mushrooms are among my very favorite food pairings.  The combination sounds a bit decadent, but it can also be healthy.  Steak for protein, brown rice for fiber, mushrooms for riboflavin, vitamins b & d, carrots for beta carotene and radishes for folic acid and vitamin c.  The list of nutritional benefits is long.  The feeling of satisfaction is immediate.

This recipe for a classic comforting vegetable filled stew will fill you up without weighing you down.

• 2 lb  beef round steak, chopped in stew sized pieces
• 1 tbsp Beau Monde Seasoning
• 1/2 cup  dry red wine
• 1 small red onion, chopped
• 8 oz  mushrooms, sliced
• 5 cups Beef Broth
• 1 medium daikon radish, chopped
• 3 carrots, sliced
• 1 cup sweet brown rice

Marinate beef in red wine, with Beau Monde Seasoning, overnight.  In a large stock pot sauté the beef and onions on high heat in oil until beef is browned and onions are translucent. Add the carrot, radish, mushrooms and stock. Bring the soup to a medium boil. Reduce to a simmer and keep soup simmering so that it is just bubbling. Taste the soup after 30 minute and add additional seasoning to taste.  Add rice.  Continue to simmer for additional 60 minutes. Reduce heat to low and keep warm until serving.

Another easy way to prepare this is in a large rice cooker, place marinated beef and onions in the pan.  Set to steam.  When that is finished add stock, mushrooms, carrots and radish.  Set to slow cook for 8 hours. 1 hour before serving add rice and set to brown rice setting.  Serve Hot.

 

Sensational ideas for slow cooking:

• Hearth Hearty Stew

• Slow roasted brisket

• Long and slow apples

• Zongzi

Photo Credit:  Julie Cecchini

I first made this recipe five or so years ago for a family St Patrick's Day party.  The bread did not make it to the meal as everyone I passed with the basket grabbed a slice, with not even a crumb left for me.  I have been thinking about it ever since, but for whatever reason I have not made it since.  That is until last week. 

Today I finished the last piece.  I have had it on its own, alongside soup, topped it with tofu and slathered it in sauce.  My favorite hearty way to enjoy it is toasted with mashed avocado, sprinkles of Picante Passion, sea salt and twist of lemon.  It wont take another 5 years for me revisit this classic.

This recipe can be made with traditional all purpose flour instead of the sprouted spelt.  I adapted it from the basic recipe in Jim Lahey's, My Bread.  Honey was added because it helps the spelt to rise better, you do not need it when using traditional wheat flour.

• 3 cups sprouted spelt flour
• 1 1/4 tsp sea salt
• 1 tsp yeast
• 1 1/3 cup water or whey from making cheese (55-60 f )
• 1 tbsp local honey
• 1 red potato, diced with skins on
• 1 cup chopped chives or 4 stalks green onions, sliced
• 1 tbsp Herbs de Provence
• 2 tbsp caraway seeds, optional for topping

Thoroughly combine flour, salt and yeast.  Add the whey or water and honey.  When mixed the dough will be sticky.  Cover loosely and allow to rise in a warm environment for 12 to 18 hours.

Dust a piece of parchment with flour and remove dough from the bowl.  Stretch the dough and top with the stuffing ingredients (herbs, potatoes and chives) and roll up dough, then fold it back together, leaving the crease resting on the paper.  Cover with a towel and let rise for 2 hours.  You can either bake it in this form or twist it in to a circle and place in your cast iron pot. 

After 90 minutes of the rising time place your pot or baking stone in an oven that has been preheated to 475 f.  When the dough finishes rising, sprinkle with seeds and carefully slide it into the hot pot or onto the stone.  Bake 30 minutes.  Remove from the oven.  Check to see if the internal temperature is 200 f.  If it is and the bread has browned to your liking it is finished.  Should you want a darker crust put it back in the oven uncovered for 15 minutes.

Special Spud Suggestions:

• Baked Potato Salad

• Moroccan Potatoes

• Red Fire Farm Potato Tacos

• Cajun Fries, pick a potato or pumpkin

Photo Credit: Julie Cecchini