Broccoli Beef

Well, it’s Monday…again (I feel like Bill Murray in Groundhog Day).  I wish I could say I’m feeling all perky and in-your-face and all, but…no.  It’s just going to be one of those (unbloggable) days.

Oh, well.

I do have some good news, and it’s this recipe.  I believe I’ve waxed poetic about my love of Asian food before and this dish, based on a recipe by Jaden Hair of Steamy Kitchen fame, is a lulu.  The original recipe is made with ingredients I no longer consume or cook with – mainly corn starch and commercial soy sauce, which contains wheat – but the substitutions in no way detract from the dish, nor do the additions of the onion and water chestnut.  It is a delicious, and quick, meal – even The Young One ate it with enthusiasm.

Note: You can use dry sherry in place of the Chinese rice wine or, if you want to avoid the alcohol, simply skip it in the sauce and replace it with the chicken stock in the marinade.

Broccoli Beef

Broccoli Beef

serves 3

4 cups broccoli florets
14 ounces beef sirloin
2 cloves garlic minced
5 ounces canned sliced water chestnuts, drained
1/2 large onion, thinly sliced
2 tablespoons tallow or other cooking fat

1 teaspoon tamari or gluten-free soy sauce
1 teaspoon Shaoxing wine (rice cooking wine)
1/2 teaspoon arrowroot powder
1/8 teaspoon freshly-ground black pepper

2 tablespoons fish sauce
1 tablespoon Shaoxing wine (rice cooking wine)
1 tablespoon tamari or gluten-free soy sauce
1/4 cup chicken stock, preferably homemade
1 teaspoon arrowroot powder, dissolved in 1 tablespoon water

Stir together the beef marinade ingredients in a medium bowl; add the beef slices and stir until coated. Allow to stand for 10 minutes.

Stir together the sauce ingredients in a small bowl; set aside.

Cook the broccoli in a large pot of boiling, salted water until tender-crisp, about 2 minutes. Drain thoroughly.

Heat a large, heavy frying pan over high heat until nearly smoking. Add the tallow; as it melts, swirl to coat. Toss in the onion and quickly fry for about 30 seconds, browning the onion and softening it slightly. Add the beef and immediately spread the beef out all over the surface of the pan in a single layer. Leave the beef undisturbed for 1 minute. Flip the beef slices over, add the garlic to the pan and fry for an additional 30 seconds to 1 minute until no longer pink, Pour in the sauce, add the blanched broccoli and water chestnuts; bring to a boil. Add the dissolved arrowroot and cook, stirring, until the sauce boils and thickens, 30 seconds more.

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Shirred Eggs With Swiss Cheese

Well, fiends and neighbors, it’s Monday again.  Whoopee.

I’m just overwhelmed with excitement – can’t you tell?

I had an interesting and fun weekend, which was full of Baking Fail, but more about that another day (my weekend involved someone else who will be blogging about it some time this week, so I’ll let her tell about it first).  But on to the recipe.

I really didn’t cook at all last week, which is why there were no recipes – Beloved smoked a pork shoulder roast and a turkey breast last Saturday and we ate them literally all week long.  For lunch and dinner.

They were tasty, but I’m a bit tired of pulled pork and turkey.

So, when I got up Sunday morning I was all “I NEED TO COOK SOMETHING!!”  And since we have been eating eggs just about every morning for breakfast, I decided to do something a little different.

Shirred eggs are baked in the oven in individual dishes, usually a ramekin, until the whites are set, but the yolks are still soft – if you like your eggs over easy, you should love these.  As for the method of preparation, I have one word:  EASY.  They’re also versatile – you can add any number of things to the dish you cook them in – tomato, salsa, chopped bacon or ham, or even toasted rounds of bread.  You can, of course, leave the cheese off, or substitute another kind if you wish.

Note: Don’t worry if the eggs seem a bit underdone when you remove them from the oven – the heat of the dish they are in will continue to cook them until they are served.

Shirred Eggs with Swiss Cheese

Shirred Eggs with Swiss Cheese

serves 4


8 eggs

8 tablespoons heavy cream

salt and pepper

1/2 cup shredded Swiss cheese

Simmering water

Preheat the oven to 350º F.

Butter 4 individual dishes – I used 8 oz. ramekins.  Break 2 eggs into each dish; drizzle 2 tablespoons of cream over the eggs in each dish and sprinkle with salt and pepper.

Place the dishes in a larger baking dish that will hold them without crowding and pour the simmering water around, not over, the ramekins.

Bake for 10 to 15 minutes; sprinkle the cheese over each egg just a minute or two before done.  Allow to rest for a minute or two before serving.

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