Tuesday, February 14, 2017

My Kitchen is a Melting Pot

One of the great things about the USA is that we live in a melting pot of cultures.  I don't really think about it day to day, since it's been that way as long as I have been around.  My heritage is from various parts of Europe.  I have friends with very diverse heritages too, although few of us have been to the countries of our ancestors.  When I cook, it's often just like that.  Just a melting pot of things that go well together, even though they're considered from different cultures.

Tonight I paired slow cooker Korean beef with gougères (French cheese puffs) and a side of sugar peas, and we were all set!  MR didn't seem to mind, and I know I didn't!  I've already put together a leftover to take for lunch tomorrow.  Check it out and see what you think...


1/2 cup milk
1/2 cup water
8 TBSP unsalted butter (1 stick), cubed
1/2 tsp kosher salt
1 cup whole wheat flour, sifted
4 eggs
6 ounces Gruyère cheese, grated
Herbs de Provence, optional

Heat oven to 425F.  Line baking sheets with parchment paper.

Bring milk, butter, salt, and water to a boil in a medium saucepan over high heat. Add flour and stir until dough forms.  Reduce heat to medium.  Cook, stirring constantly with a wooden spoon until slightly dried, about 2 minutes.  Transfer the dough to a bowl.  Using a hand mixer beat in eggs, 1 at a time, until smooth.  Stir in cheese.

Drop balls of dough (a heaping tablespoon at a time) onto prepared baking sheets.  (Optional step, sprinkle lightly with herbs de Provence.)  Place in oven ad reduce temperature to 375F.  Bake until golden, about 30 minutes.

Slow Cooker Korean Beef

1 cup beef broth
1/2 cup soy sauce1/2 cup coconut sugar4 cloves garlic, minced1 TBSP toasted sesame oil1 TBSP rice wine vinegar1 tsp powdered ginger1 tsp Sriracha1/2 tsp onion powder1/2 tsp white pepper3 pound boneless beef chuck roast2 tablespoons cornstarch
1/4 cup water1 teaspoon sesame seeds, optional

In a large bowl, whisk together beef broth, soy sauce, coconut sugar, garlic, sesame oil, rice wine vinegar, ginger, Sriracha, onion powder and white pepper.
Place roast into a 6-quart slow cooker. Stir in beef broth mixture until well combined.
Cover and cook on low heat for 6-8 hours or high heat for 3-4 hours.
In a small bowl, whisk together cornstarch and 1/4 cup water. Stir in mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened.
Serve immediately, garnish with sesame seeds, if desired.

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