eschalots

#ChefKieffer: ‪#‎Shallots‬ or ‪#‎eschalots‬ have better nutrition profile than onions, as on weight per weight basis, they have more ‪#‎antioxidants‬, minerals, and vitamins than ‪#‎onions‬.

They are also rich source of ‪#‎flavonoid‬ antioxidants such as ‪#‎quercetin‬and kemferfol . Further, they contain sulphur antioxidant compounds such as diallyl disulfide, diallyl trisulfide etc. These compounds convert to‪#‎allicin‬ through enzymatic action following disruption of their cell surface while ‪#‎crushing‬, and ‪#‎chopping‬. So Crush or chop them more often before using them. : )

Shot by wolf189, during my recent ‪#‎CookBook‬ photo shoot in ‪#‎Vegas‬.

@ChefKieffer (AKA DJ Nourish )

#ChefKieffer #Foodie #ChefJasonKieffer #DJNourish

Eat healthy, Eat delicious

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Nostalgia and casserole

Whenever I make beef casserole, the smell of it transports me into the past. I am once again eight or nine, sitting in my grandparents’ living room. My brother and I are playing Psyche-Paths in front of the woodstove while my grandmother cooks dinner and my grandfather watches whatever sporting match is on the television.

My grandfather is no longer with us and my grandmother no longer lives in that house, but I can still make a delicious beef casserole to warm me up on a cold day. (Seriously, Sydney, I thought this was meant to be spring…)

Beef Casserole with Garlic Mashed Potatoes

Ingredients:

Casserole

250g gravy or chuck beef, trimmed of excess fat and cut into bite-sized pieces
Olive oil
2 large eschalots/shallots, minced
3 cloves garlic, minced
1 large carrot
½ head of cauliflower
2 bay leaves
2 t herbes de Provence and 1 t peppercorns, in a bouquet garni*
1 cup red wine
3 cups beef stock
optional - 1 t cornflour/cornstarch and 2T cold water

* to make bouquet garni, securely wrap herbs and peppercorns in a piece of cheesecloth or coffee filter. You can use a ball-type tea strainer too, but it’s a bit trickier - on most casserole pots, you don’t have anything to attach it to!

Garlic Mashed Potatoes

2-3 potatoes of a good mashing variety (ask your greengrocer - I used Desiree potatoes)
2 cloves of garlic, smashed
1 T butter
¼ cup milk

1. Add a bit of olive oil to your pan and brown the beef on all sides, then remove to a plate.

2. Sautee the vegetables, starting with the eschalots and garlic, then adding the rest in.

3. Place the beef back into the pot and add the wine, stock, bay leaves and bouquet garni.

4. Cover and bring to a boil, then lower heat to a simmer. (If you have my stupid stove where one burner has a low setting of Freaking Hot and another has a high setting of Meh Kinda Warm, I recommend switching from the hot burner to the cool one.) Simmer, covered, for 1 hour.

5. Remove the cover and raise the heat so it continues to simmer.

6. Put the potatoes and garlic in a pot of cold water. Bring to a boil and cook for 10-20 minutes, or until the potato flesh can be easily pierced with a fork or the tip of a knife.

7. When the potatoes are cooked, drain them and return them to the pot (not over heat). Mash with butter and milk.

8. If the casserole is not thick enough, put the cornstarch in a small bowl. Slowly mix in water until smooth, then slowly add the cornstarch mixture to the casserole pot, stirring constantly until thickened.

9. Serve casserole over mashed potatoes.

Variations:

- Traditionally, a casserole like this would be made with celery, but the celery at the shop looked really sad and the cauliflower looked quite good! It fell apart a bit over the long cooking time, but I think it added a nice texture to the casserole. You could add it later if you want whole cauliflower bits in there.
- You could also add or substitute for other vegetables, such as mushrooms or tomatoes (canned or blanched and peeled). You can also use an onion in place of the eschalots.
- You can make the mashed potatoes dairy-free by using a vegetable spread or olive oil in place of the butter and a milk substitute or stock in place of the milk.
- You can use a different starch in place of the mashed potatoes, such as rice or quinoa.


designs dogecoin pizzaAs a valid all around kitchen knife, use Kitchen machete. Because shibies crazy like that.Ingredients1/4 cup (60ml) olive oil, because this is how we roll, shibies.1 eschalot, finely chopped3 garlic cloves, finely chopped. Do it with the Kitchen machete. DO EEET!2 long red chillies, seeds removed, finely chopped. Wash hands immediatelly afterwards.20 green prawns, peeled, deveined. May their souls rest in wow.½ cup (125ml) tomato passata. If you want to be non fancy, get a blender, put tomatoes in, and then pour the mix through a strainer/kitchen towel in a cup. It’s basically tomato purree, only it costs more.2 tablespoons tomato sauce. Or, you know, take ketchup. It’s basically the same, and I know you shibies are continually broke.2 pitas, also known as lebanese breads. Because, just like dogecoin, we don’t do it the normal way, even when it looks too simple. Plus, it’s unwise to trust you fuckers around too much dough.½ small pineapple, peeled, cored, sliced in rings. If you want to be lazy, buy one out of the can. But don’t, you have not lived untill you have sliced and shaved a pineapple with a machete.1 red capsicum, thinly sliced. protip: Whatever you do, the next thing after thinly slicing the capiscum is going to be washing your hands. with soap. a lot. You will thank me later.12 mozarella cheese balls. Buy bocconcini, because we fancy like that.Chopped peanuts and coriander leaves, to decorate. In a pinch, use something that is green, and looks fancy.For the cook: 1 Bottle of brown rum, a whiskey glass, and a supply of icecubes. If you are a junior cook, replace rum with pineapple juice. If you are a senior cook, but like to drink like a junior cook, 4 icecubes, half dark rum, half pineapple juice from the can, top it off with icecream sprinkles. If you are a senior cook, Just drink the rum.Assembley:Step 1Preheat the oven to 200°C and line 2 baking trays with baking paper. In casre you forgot to buy baking paper, use normal paper from your printer tray.Step 2Heat the oil in a large pan over medium-low heat. “Tipp” the pan with that eschalot and garlic, then cook, stirring, for 5-6 minutes until everything has softened. Increase the heat to medium and tip the chilli and prawns into the mix. Season and cook for 3-4 minutes until the prawns are just cooked. Remove the pan from the heat, then transfer chilli prawns to a plate, using a slotted spoon. For those of you not in the know, prawns go on the plate, #datwowsauce stays in the pan. Sklotted spoon is the easiest, but other things work as well.Step 3Combine tomato passata and tomato sauce in a bowl, season , then spread half over 1 Lebanese bread. Use kitchen machete for advanced spreading techniques. Have a glass of rum. Hell, have two, and use dogerain to tip those shibies not having delicious pizza. Top with half the chilli prawns, pineapple, capsicum and bocconcini, then season. Repeat with remaining bread, sauce and toppings.Step 4Drain any oil from the pan used to cook the chilli prawns, then use a teaspoon to scatter some of the cooked eschalot and garlic over the pizzas. In case you are one filthy shibie, splatter a bit of oil all over the pizza. Place pizzas on the prepared trays and bake for 10-12 minutes until golden and crisp. Remove pizzas from the oven and scatter with peanuts and coriander leaves, then slice and serve immediately.Step 5: Have Pizza and Rum. via /r/dogecoin

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