Tag: comfort food
Pudding In the Late Night Hours Calls for Chocolate

Pudding In the Late Night Hours Calls for Chocolate

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Life is on hold as we await the results of the 2020 presidential election.  I swore I wasn’t going to agonize over the process leading to the final result.  My plan was to ignore CNN, Twitter, WAPO, NYT…I decided to watch Hamilton for the umpteenth time, followed by my favorite K-drama.  As they say…

The Best Laid Plans

A quick sneak peek at Twitter and I was hooked.  It has been an agonizingly slow crawl to the finish as the Biden/Harris ticket chips away at the vote count in the battleground states. There I was tabbing back and forth between my K-drama and Twitter.  At 2am I had to stop the madness, I resorted to my favorite stress-buster activity, COOKING followed by my second favorite stress reliever-EATING.

Win-Win

At that time of the night, I needed something delicious, and comforting.  I had been eyeing a recipe in NYTcooking for a chocolate pudding made with oat milk.  Many of my friends are dairy intolerant or vegan so I am always on the lookout for desserts that fit the bill.  The fact that this pudding was quick and easy made this a no-brainer for my sleep-deprived, anxiety-riddled brain.

This pudding is so ridiculously easy and so incredibly delicious bookmark this post now.  You will thank me.  I used Planet Oat Milk but the recipe states you can use soy or almond, I’m sticking with oat milk.  I used Dutch-processed cocoa which gives the pudding its intense dark color.  You can use natural cocoa which will give you a lighter-colored pudding, either is fine.  Whisk the dry ingredients together, cocoa, sugar, cornstarch, and salt.  Slowly add the oat milk and then cook it over medium heat, STIRRING constantly so it doesn’t scorch and stays lump-free and smooth.  I used TJ’s Dark Chocolate Pound Plus Bar which resulted in a rich, intense chocolate flavor.  Experiment with different chocolates to change the sweetness and chocolate intensity.

Topped off the pudding with cocoa nib crumble from Manresa and I was in business.  Yummy.  I imagine an infinite variety of toppings would be lovely like softly Whipped Coconut Cream, whimsical sprinkles, flaked coconut, cookie crumbs, or fresh berries.

My little bowl of chocolate pudding did the trick, calmed my nerves, and gave me the courage to…GO TO BED!

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5 from 3 votes

Oat Milk Chocolate Pudding

A delicious chocolate pudding from NYT Cooking that is dairy free and vegan
Course Dessert
Cuisine American
Keyword Chocolate Pudding, dairy-free, Dark chocolate, oat milk, Simple Bread Pudding, vegan
Prep Time 10 minutes
Cook Time 10 minutes

Ingredients

  • ⅓ cup (65 grams) granulated sugar
  • ⅓ cup (30 grams) unsweetened cocoa powder
  • 2 tablespoons cornstarch
  • ⅛ teaspoon fine sea salt
  • 2 cups (480 milliliters) oat milk or soy or almond milk
  • 3 to 4 ounces (85 to 115 grams) bittersweet bar chocolate finely chopped, I used TJ's Dark Chocolate, which is accidentally vegan 😉
  • 1 teaspoon vanilla extract

Instructions

  • In a medium saucepan whisk together the sugar, cocoa, cornstarch, and salt. Slowly stir in the milk and stirring constantly until smooth and combined.
  • Cook over medium-low heat. Stir the mixture continuously, scraping the bottom, sides, and corners of the pan, until the pudding thickens, begins to bubble, and coats the back of the spoon or spatula, 5 to 10 minutes. Careful to not let the pudding scorch on the bottom and corner of the pot, lower heat if it cooks too fast or starts to scorch.
  • Add the chocolate and stir vigorously until the pudding is very thick and smooth, about 30 seconds longer.
  • Remove from the heat and stir in the vanilla. Spoon the pudding into a serving bowl or individual cups or ramekins. Serve warm, at room temperature or chilled. It will thicken as it cools. Garnish with whipped cream, sprinkles or chocolate chips or cookie crumbles. Use your imagination!

Notes

Before refrigerating, press plastic wrap onto the surface of the pudding to prevent a “skin” from forming on top.
The pudding will keep in the refrigerator for up to 3 days.
Galbitang-Korean Rib Soup-Finding Comfort In Souper Ways

Galbitang-Korean Rib Soup-Finding Comfort In Souper Ways

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The fires in California have cast an apocalyptic haze to our skyline.  We actually hit the water for an early morning row, but coming off the water we noticed we were the only ones left at the reservoir.  The pic confirmed, maybe rowing this morning wasn’t such a good idea. Bad for the body, but good for the mind and soul.  My trade-off.

That being my biggest problem means I consider myself pretty fortunate during these unprecedented times.  I try to do the little things, we order take-out from hole-in-the-walls. I buy from independent bookstores (for cookbooks, check out this post), talk to people, stay informed, advocate, and DONATE both time and money.

Another gut-punch

I started writing this post awhile ago already in a somber mood, not knowing that we would suffer more bad news, RBG had passed away.  Inspirational, amazing, tenacious, persistent, brilliant, a fighter to the end.  In this year of turmoil and devastating loss, we have yet more to endure.  Icons and role models we have lost, John Lewis, Chadwick Boseman, and now Ruth Bader Ginsburg.  Dedicated to their chosen paths, dignified, courageous, filled with conviction, compassion, and honor.  Fighters…for all of us.  I am devastated.  All I can do is keep up the fight in whatever small way I can.

In times like these, I find myself longing for comfort food (making a ton lately).  Tonics to heal the heart.  Foods that nourish and renew the soul.  Dishes that say “hey, it’s okay, it’ll be better tomorrow”.

I decided to make a traditional Korean beef rib soup, Galbitang.  Similar to some of my father’s soups, they usually require love and time.  Lucky for me, I found a recipe for Galbitang from Korean Bapsang (a favorite site) made in an Instant Pot.  Yay, delicious, comforting soup in a fraction of the time.

The star of this soup is the short rib of course 

I used a combination of short rib and beef chuck, yummy.  But really, the supporting cast is just as important-onion, ginger, garlic, Korean radish, and soup soy sauce that add layers of flavor.

Soup soy sauce is specifically made for soups and stews, lighter in color and saltier than regular soy sauce, it adds umami to the soup.  In a pinch add a little bit of salt and regular soy sauce (which is too dark to use as a straight replacement).  I like Chung Jung One or Sempio for soy sauce.  Korean radish is sweeter and milder than regular radish, it’s delicious and refreshing in the soup.  You can find both at any Korean market. or online for the soy sauce. I am a food gadget and product junkie…if you live near me and want to try the soup soy sauce-call me. I’ve got lots.

The first, quick run through the pressure cooker is to remove the “scuzz” from the meat, you know impurities and gunk, so you have a nice clear broth. But keep the liquid from that initial go-around. It can be strained and used as your cooking stock-flavor bump starter.  Then just dump everything in your Instant Pot, except the radish, set it for 35 minutes and sit back and relax.  A ten-minute natural pressure release and you are ready for the last step.  Use the saute function, add the cut radish to the soup and cook for approximately 10 minutes or until the radish looks translucent.  Dunzo.  Skim any oil off the top, garnish with green onions and serve immediately.  Serve with rice or with nangmyeon (noodles). It will make you feel all warm and happy.

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Instant Pot Galbitang (Beef Short Rib Soup)

Equipment

  • 6 qt pressure cooker

Ingredients

  • 3 to 4 pounds short ribs
  • 1 medium onion cut into halves
  • 2 large scallions white parts
  • 8 plump garlic cloves or 1 whole bulb If using bulb, cut into halves crosswise
  • 3 thin ginger slices 1-inch rounds
  • 2 Tablespoons soup soy sauce
  • salt and pepper
  • 1 pound Korean radish cut into bite size pieces about 1.5-inch square, 1/3-inch thick
  • 3 ounces starch noodles nangmyeon soaked in warm water for 30 minutes - optional
  • 2 scallions finely chopped garnish

Instructions

  • Trim off any thick layer of surface fat. In the pot, rinse the ribs with cold water a couple of times to remove impurities. Drain, and fill the pot with enough water to cover the ribs.
  • Close the lid tightly. Press the “Manual” function and High Pressure, and using the “-” button, adjust the time to 2 minutes. Make sure the pressure switch is turned to “sealing”. When finished, carefully release the pressure.
  • Pour cooking liquid through a fine strainer and reserve. Thoroughly rinse the ribs and clean the pot.
  • Return the ribs to the pot, and add the onion, garlic, ginger and soup soy sauce. Add reserved cooking liquid and enough water to bring it to 10 cups, making sure the water level stays below the max line for the pot. Close the lid tightly. Pressure cook the ribs for 35 to 40 minutes, depending on how big the pieces of meat are. NPR 10 minutes.
  • Open pot and remove meat and aromatic vegetables with a strainer. Skim off the fat.
  • Put the ribs back in the pot along with the cut radish. Change the Instant Post setting to “Saute-normal”, and boil until the radish turns translucent, about 10 minutes-15 minutes. Add the optional noodles a couple of minutes before turning the Instant Pot off.
  • Salt and pepper to taste. Remove any remaining fat by skimming surface or chill the soup and discard solidified fat and reheat gently. Garnish with chopped scallions and serve. Typical, my kids love putting their rice in the soup. Ono!

Notes

You can use chuck roast cut in chunks for 1/3-1/2 of meat but do keep at least half of the bone-in ribs in the soup.  
The radish can be either scrubbed or peeled, I prefer peeled. Korean radish is delicious, sweeter, milder without that bite radishes can have.
 
 

What a Difference a Week Makes

The wind shifted and the weather got better.  I know the fires rage on as does the pandemic and our political travails, but this day was a good day to row.  We all need a little respite from time to time.  I am rejuvenated..back to text banking, phone banking, and stress relief baking.
Tomato Egg Soup (Souper Easy, Soul Food)

Tomato Egg Soup (Souper Easy, Soul Food)

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My favorite category for foods is not dessert.  Nope, its soup. I LOVE soup. To the age-old question if you were stranded on a desert island and could only have three things…soup would most definitely be on my list.

Growing up, my dad almost always made soup with dinner.  Weeknight dinners meant a quick soup like Corn Soup or Egg Drop Soup.  This is a twist on egg drop soup. With tomato season in full swing, this is the perfect time to make Tomato Egg Drop Soup.

I adapted a recipe I found on The Woks of Life, a fabulous blog/website for Asian recipes and stories.  My version includes a bit of ground meat for flavor and texture because that’s the way my Dad made it.  The cornstarch slurry gives the soup a bit of body, you can leave it out if you wish.  This is great as a noodle soup also.  Delicious with rice noodles, hand-pulled noodles.

The Key

The key to this recipe is not just great tomatoes, but how to create the ribbons of egg in the soup. The direct translation of the name is actually Egg Flower Soup as the egg resembles a flower.  When adding the egg, make sure the soup is on low heat so that the soup is at a gentle simmer.  Add the egg in a slow steady stream as you swirl the soup in ONE DIRECTION with either chopsticks or a spoon. If you move your utensil in different directions you will not get the ribbons of egg.  You can hold the soup at a gentle simmer, do not boil the soup as that can curdle the egg. Garnish with green onions or cilantro, I like both.

Try this quick and easy homey soup, I think you’ll like it.

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Tomato Egg Drop Soup

A delicious quick and easy soup, Tomato Egg Drop Soup is a rift on the classic Egg Drop Soup
Course Soup
Cuisine Asian
Keyword Tomato Egg Drop Soup
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4

Ingredients

  • 2 tablespoons oil
  • 10 ounces tomatoes, peeled 1 large or 3-4 small, about 280g; cut into small chunks
  • 2 cups chicken stock 480 ml
  • 2 cups water or more chicken stock; 480 ml, low-sodium if using canned
  • 2 teaspoons light soy sauce
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon white pepper
  • salt to taste
  • 1 egg beaten
  • 1 1/2 teaspoons cornstarch mixed with 2 tablespoons cold water or broth
  • 1 scallion finely chopped
  • 2 tablespoons cilantro chopped, optional

Protein Option

  • 1 Tbsp Vegetable oil
  • 1/2 Cup Ground beef preferably can substitute ground pork or chicken

Marinade

  • 1 Tsp Soy sauce regular or light
  • 1 Tsp Oyster sauce
  • 1 Tsp Rice wine
  • 1 slice fresh ginger smash to release flavor
  • 1/4 Tsp Granulated sugar
  • 1/4 Tsp Salt
  • dash White pepper

Instructions

  • Combine seasonings for meat mixture, mix with ground meat Let sit for 10 minutes. Heat 1 tablespoon oil in 3-4 qt pot over medium heat. Add ground beef and sauté’ just until meat loses pinkness. Remove from pot and reserve.
  • In the same pot, heat 2 T oil over medium low heat. Add the tomato chunks and stir-fry for 5 minutes until the tomatoes are softened and start to fall apart. Add meat mixture back to pot.
  • Add in 1 cup chicken stock, 2 cups water, 2 teaspoons light soy sauce, 1/2 teaspoon sesame oil, 1/4 teaspoon ground white pepper and salt to taste. Add the meat back to soup. Bring to a boil, and then lower the heat so that the soup is simmering with the lid on. Allow soup to simmer for 10-15 minutes.
  • Beat the egg in a small bowl and prepare the cornstarch slurry in a separate bowl.
  • Use chopsticks or a spoon to slowly swirl the soup in a whirlpool motion in one direction only. Keep swirling as you pour in the cornstarch slurry until well incorporated. Pour a thin stream of egg into the middle of the whirlpool as you swirl the soup with your chopsticks. This will create the ribbons of egg characteristic of egg drop soup.
  • Ladle soup into bowls and garnish with green onions and cilantro. Serve immediately

Notes

Blanch tomatoes in boiling water to remove the skin before cutting into quarters.  Once added to soup the skin separates from the rest and you are left with fibrous skin in your soup. It's better to remove the skin despite being more work.
Roasted Tomato & White Bean Stew (Bean Craving a Good Stew)

Roasted Tomato & White Bean Stew (Bean Craving a Good Stew)

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Friday night…my mind was thinking about the upcoming Memorial Day weekend.

The plan, grilling on Monday.  Something classic, burgers, potato salad, strawberry shortcake, the “Summer is finally here” meal.  Saturday’s dinner was taken care of, take-out and delivery from one of the legacy restaurants in SF Chinatown, Kam Po.  A fundraiser for Chinatown Community Development Center combined with helping a Chinatown mom and pop business.  A win-win, I ordered roast duck, crispy skinned pork and bbq pork plates…can’t wait.

What’s for Dinner Tonight?

But it was Friday and I still hadn’t started dinner.  I cooked quite a bit during the week and was admittedly ready for an easy cook meal.   I peered into the pantry hunting for inspiration…hmmm, a couple of cans of white beans. Further rummaging around the kitchen produced cherry tomatoes, a couple of Italian sausages, one lonely onion. Jamie had recently tried a recipe from the NYTimes, Roasted Tomato and White Bean Stew that she gave a hearty thumbs up to on all counts-ease of prep and deliciousness.

I Was In Business

Winner winner beanie dinner.  This dish is simple, quick and so satisfying.  Roast tomatoes in olive oil and thyme which intensifies their flavor and sweetness.  I used a medley of gold and red cherry tomatoes, use whatever you like. While they are roasting, saute’ the onions, garlic, and pepper flakes. Add beans-reserve the liquid from the cans just in case to adjust the consistency of the sauce.  Give the stew a couple of stirs and mash some of the beans with a big spoon to thicken it.  Make sure to scrape all the tasty bits from roasting the tomatoes and add them to the beans along with the tomatoes and their liquid.

Home Stretch

Simmer a couple of minutes and voila’, dinner is served.  This stew is really, really good, the sweetness of the tomatoes and onions, the nice mouthfeel from the beans, yummy, YUMMY, yummy.  I love the garlic and thyme, but I’m wondering if rosemary would work too.  We grilled a couple of Italian sausages, sliced, and added them to the pot right before serving.  You could also just serve them on the side. Grilled shrimp or cod would be a lovely match too.  OR, keep it vegetarian, this stew is so flavorful and satisfying you won’t even miss the protein.  Top it with the parsley and lemon gremolata which adds a herby-citrus zing and you are in business. The Hubs and Jorge don’t like beans but they both admitted that this was delicious.  Now that’s a strong recommendation!

Make this stew the next time you need a quick, easy, hearty meal.  It’s just so tasty!

Looking for other meatless recipes?  This Red Lentil Soup from NYTimes is delicious~~

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5 from 2 votes

Roasted Tomato and White Bean Stew

Course Main Course
Cuisine European
Keyword easy, roasted tomato, stew, vegan, White Bean, white bean stew
Prep Time 30 minutes

Ingredients

Garnish

  • ½ cup roughly chopped Italian parsley leaves and tender stems
  • 2 teaspoons lemon zest from 1 large lemon

Stew

  • 2 10-ounce containers cherry or grape tomatoes
  • ¼ cup olive oil plus 2 tablespoons and more for drizzling (optional)
  • 1 tablespoon fresh thyme leaves
  • Kosher salt and black pepper
  • 1 medium yellow onion thinly sliced
  • 3-4 large garlic cloves thinly sliced
  • ½ teaspoon red-pepper flakes
  • 2 15-ounce cans white beans (such as butter or cannellini), rinsed
  • 1 ½ cups vegetable or chicken broth or water
  • 2 Italian sausage optional mild or spicy, your choice

Serve with

  • Flaky salt for serving (optional)
  • Toasted bread for serving

Instructions

  • Heat the oven to 425 degrees. In a small bowl, gently toss together the parsley and lemon zest with your hands until well combined; set aside.
  • In a large baking dish or on a sheet pan, toss the tomatoes with 1/4 cup oil and thyme; season well with salt and pepper. Roast tomatoes until they have collapsed and begin to turn golden around the edges, 20 to 25 minutes.
  • When the tomatoes are almost done roasting, heat 2 tablespoons oil in a large (12-inch), deep skillet or Dutch oven over medium. Add the onion, garlic and red-pepper flakes and cook until the onion is softened and the garlic is fragrant, 4 to 5 minutes. Stir in the rinsed beans and broth and bring to a simmer. With the back of a spoon or spatula, gently smash about ½ cup of the beans so they slightly thicken the broth. If you want a thicker stew, crush some more of the beans. Season with salt and pepper.
  • When the tomatoes are finished roasting, add them directly to the stew along with any juices that have been released. Simmer for 5 to 10 minutes more so the flavors meld; season to taste with salt.
  • Ladle into shallow bowls. Top each serving with some of the lemon-parsley mixture and drizzle with some more olive oil, and season with flaky salt, if you like. Serve with toasted bread.
Melting Pot, Instant Pot, Matzo Ball Soup

Melting Pot, Instant Pot, Matzo Ball Soup

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In the time of COVID-19 seems like we are all craving comfort food.  I find myself yearning for dishes like soups, stews, foods from my childhood, and all things carb seems to be my mantra.  Apparently, I’m not the only one, bread baking has become a national pastime making it really difficult to find flour and yeast.

My cooking and baking reflect my Californian roots. A typical day “in the life of” will find us having an All-American breakfast of bacon and eggs, followed by a Carne Asada Burrito or lamb shawarma for lunch, and sushi or pho for dinner.  I’m lucky to live in such a diverse community-a melting pot.

Hmmm, ultimate comfort food.  Let the Soup Games begin

On an overcast, gray day last week, I had a hankering for a big steamy bowl of soup.  I had just wished friends a Happy Passover so I had matzo ball soup on the brain. I pulled out a fresh chicken from the Korean grocery store, a variety of vegetables I had picked up at the Farmer’s Market, and my Instant Pot.

Insta-Matzo Ball Soup-Pot

The recipe from Spruce Eats (another great site!) for Instant Pot Matzo Ball Soup served as the basis for my soup.  I started with a small fresh whole chicken 2.5-3 pounds and lots of vegetables including onions, carrots, celery, leeks, garlic, and potatoes, feel free to use whatever vegetables you like.  Add the chicken, cut vegetables, and seasonings to your Instant Pot, turn the lid and close the vent. Set the timer to 25 minutes.  Voila, that’s it, easy-peasy.  Note, it will take a while to get to pressure, approximately 20-25 minutes in addition to the cooking time of 25 minutes.  Once it is done, let the pot natural release for 15 minutes.  You can also use cut-up chicken for the stock, I prefer a whole chicken.  Don’t limit yourself to Matzo Ball soup. This is killer chicken soup, throw in a handful of rice or pasta instead of matzo balls-delicious alternatives.

Put chicken in first and pile veggies on top. Fill pot with water.

Two Schools

Do you like your matzo ball soup with just broth and matzo balls?  When I was a student in LA, a LONG time ago, I loved going to Canter’s Deli on Fairfax. An iconic joint, a classic Jewish deli, with great sammies (Killer Reuben) and traditional matzo ball soup-just rich savory broth and a giant matzo ball.  After a long night of studying, a bowl of soup at Canter’s was always a treat.

BUT, if you like lots of STUFF in your soup (which I am a big fan), remove the chicken and veggies when the stock is done.  Let the chicken cool so you don’t burn your tootsies when shredding it.  Cut the reserve veggies into bite-sized pieces. Set the shredded chicken and cut veggies aside to add to the stock later. This transforms your soup into a substantial meal. A glass of wine, a slice of homemade bread to go along…now you’re talking.

While the Instant Pot is doing its thing, make your matzo balls.  I could lie and post a recipe for homemade matzo balls but I won’t…..I USE A BOX MIX and I’m not afraid to admit it.  A tweak I learned from a friend is to use one whole egg and two egg whites in place of two whole eggs-lighter, fluffier matzo balls. Use an ice cream scoop to portion your matzo balls.  To shape each ball and make the outside smooth, roll each one by hand.  Wet your hands so the matzo balls don’t stick to them while rolling.

Remove the chicken and vegetables when the stock is done.  Switch the Instant Pot to saute’, and bring it to a boil.  Add your matzo balls, bring it back to a boil then reduce the heat to low.  Cover and cook for an additional 20 minutes.  Add reserved shredded chicken and vegetables to warm.  Ladle out all that goodness into bowls and enjoy!

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Instant Pot Matzo Ball Soup

Delicious and comforting, Matzo Ball Soup made in an Instant Pot!
Course Soup
Cuisine Jewish
Keyword Chicken, Instant Pot, matzo ball soup
Prep Time 15 minutes
Cook Time 55 minutes

Equipment

  • Pressure Cooker

Ingredients

Chicken Stock

  • 1 whole chicken about 3 pounds with bone and skin, sub 2.5 pounds of chicken thighs
  • 8 cups water
  • 4 ribs celery with leaves, cut into 2-inch lengths
  • 1 onion, large, chopped or use a combination of leeks and onions
  • 4 carrots peeled, cut into 1-inch chunks
  • 1 potato, peeled and cut into quarters Yukon Gold
  • 4 cloves garlic peeled and smashed
  • 4 sprigs parsley
  • 1 bay leaf large, or 2 small leaves
  • 2 teaspoons kosher salt or to taste
  • Black pepper freshly ground, to taste or as desired

Matzo Balls

  • 3 large eggs divided 1 whole egg, 2 egg whites
  • 2 tablespoons vegetable oil use chicken schmaltz or duck fat
  • 1 pkg matzo ball mix manischewitz matzo ball mix

Instructions

  • Place the chicken in Instant Pot, followed by the water, celery, onions, carrots, potato, garlic, parsley, bay leaf, kosher salt and pepper. Lock the lid in place and turn the valve to the sealing position.
  • Select the manual setting, high pressure, and set the timer for 25 minutes. When the time is up, let the pressure release naturally for 15 minutes. Carefully release the remaining pressure.
  • Meanwhile, prepare the matzo ball mixture as the chicken and vegetables are cooking.
  • In a large bowl, whisk the 1 egg and 2 egg whites until slightly beaten. Add eggs, vegetable oil or fat to matzo mix and stir to combine. Refrigerate mix for 15 minutes.
  • Use an ice cream scoop to portion out matzo balls. With moistened hands, further shape the matzo mixture into small balls. You should have about 10-12 matzo balls. Refrigerate until ready to cook.
  • Carefully remove the chicken and vegetables to a large bowl and set aside. Strain the broth through a fine mesh strainer, discarding the solids (garlic pieces, leaves, etc.) keep carrots, potatoes and onions.
  • Pour the broth back into the Instant Pot; set it on sauté and bring to a boil.
  • Drop the matzo balls into the boiling broth, add additional veggies at this point. Turn the sauté function to the low setting. Cover the pot and simmer the matzo balls for 20 minutes.
  • As the matzo balls cook, dice the reserved cooked vegetables. Remove the chicken from the bones and discard the skin and bones. You don't need all of the chicken for the soup. You could reserve breast meat for chicken salad or a pasta dish.
  • Shred the chicken. Return the chopped vegetables and chicken to the broth with the matzo balls and heat through.
  • Ladle soup into bowls. Include two to three matzo balls to each serving.
  • Remove leftover matzo balls from the soup and refrigerate them in a separate container.

Notes

When planning this soup, make sure you factor in enough time for the buildup and release of pressure. It will take about 25 to 30 minutes for the soup to reach pressure.  
Chicken fat, or schmaltz, is a popular fat for matzo balls, but vegetable oil or duck fat are fine alternatives.  A way to get rendered chicken fat is to make the broth and then refrigerate it until the fat solidifies on top. Skim fat to use for matzo balls.
Kindness of Strangers: Three Amigos Soup (Beef and Vegetable Soup)

Kindness of Strangers: Three Amigos Soup (Beef and Vegetable Soup)

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Last week I headed up to the City to run some errands, check on my mom’s house and visit her at the assisted-living home.  We moved mom to a care facility after a couple of health emergencies and declining cognitive ability, sadly she could no longer live independently.

I arrived at her place around lunchtime and it was such a beautiful day, I decided to take her to Los Trinos, a little hole-in-the-wall down the block that serves delicious El Salvadorean food.  Using the walker to steady herself, we slowly made our way to Los Trinos.  The most difficult part of the walk is the Mission Street crossing.  She made it across like a real trooper.

A Hole in the Wall but Not in My Soul

Los Trinos, a tiny unassuming place with about 10 tables, serves the surrounding neighborhood.  It’s down-home cooking-Pupusas, Tacos, Churrasco, Sopa de Res, all made in a tiny family-run kitchen.  We settled on Carne Asada Tacos, pupusas filled with cheese and chicken, and a bowl of their Sopa de Res (beef and vegetable soup).  The soup is the epitome of comfort food, filled with carrots, chayote, zucchini, corn on the cob, and chunks of beef, it nourishes the body and the soul.  Beef shank is part of the leg, the meat is tough, sinewy, and lean (it does a lot of work after all) but with long slow cooking, morphs into tender and flavorful morsels and develops into a tasty stock.  Oxtails would be a good (but pricey) substitute for both flavor and texture.

On the way back, mom’s legs gave out and she collapsed crossing the street (Mission is a big fast street). I frantically tried to pick her up while grabbing her walker.  Immediately 3 guys came running to help us, literally carrying mom to the corner out of harm’s way. Luckily there is a bus stop there with seats. I told her I would run and grab a wheelchair.  One of the guys immediately said he would stay with her until I got back. I was so grateful to them. With all the craziness going on right now its acts of kindness and decency that restore your faith in people. They probably won’t see this but I wanted to thank the three of them who without hesitation jumped in to help us.

I got mom back and settled her in, told her she almost gave me a heart attack, she laughed.  She Was OK

In appreciation of the three guys who helped us, I have named my version of Caldo or Sopa de Res, Three Amigos Soup. It is soul food.  Comfort food made with love and made to be shared with family and friends.  My mom, notorious for not being a great cook (she left the cooking to my dad), somehow could fill a pot with water and like magic turn it into the most delicious soups.  Her beef and veggie soup, one of my favorites, starts like Three Amigos soup with beef shanks but veers Asian with the addition of ginger and shiitake mushrooms.

Inspired by the three gentlemen who helped me it felt right to make a pot of soup.  I made the soup in a pressure cooker and it takes half the amount of time.  If you have a 6-quart pressure cooker like me, half the recipe.  If you have the big Kahuna of Instant Pots, you can make the full recipe.

Confession time, I cheat by adding a heaping tablespoon of Better Than Bouillon Base, totally optional.  Or start with beef broth or stock instead of water for a richer flavor.

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Three Amigos Soup (Caldo de Res)

Food for the soul, this beef and vegetable soup is nourishing, comforting, and just plain delicious. Filled with a variety of vegetables, including, carrots, potatoes, chayote and onions it makes a wonderful meal in a bowl.
Course Soup
Cuisine Mexican
Keyword Beef and Vegetable Soup, Beef shank, Caldo de Res, Carrots, chayote, comfort food, food for the soul, onions, potatoes
Prep Time 30 minutes
Cook Time 3 hours
Instant Pot 1 hour
Total Time 1 hour
Servings 10

Equipment

  • Instant Pot

Ingredients

The Stock

  • 10 cups water divided, for a richer stock, use beef stock instead of water or 1:1 water:stock
  • 2 pounds bone-in beef shank Substitute 2-2.5 pounds of oxtails, or a mix of both, chuck roast cut into 2-3 inch chunks would also work
  • 4 cloves garlic peeled
  • 2 bay leaves
  • 1.5 tablespoon coarse kosher salt
  • 1-2 Tbsp Better than Bouillon Beef Base optional, not necessary if using beef stock

The Veggies

  • 1 white or yellow onion Diced
  • 2 potatoes cut into eighths (Idaho, Russet or Yukon Gold)
  • 2-3 medium ears of corn shucked and cut into 2 inch pieces
  • 2 zucchini cut into thick chunks
  • 4 carrots sliced into thick coins
  • 1/2 head cabbage cut into eighths, leave the center stalk to keep cabbage together
  • 2 fresh tomatoes, cut in wedges optional but recommended, adds sweetness

Garnishes

  • 1 cup chopped cilantro for serving
  • 4 limes cut into wedges for serving
  • diced jalapenos, optional for serving

Mom's Beef and Vegetable soup

    Omit bay leaves, chayote, lime and jalapeños

    • 4-6 dried Shiitake Mushrooms, Cleaned and soaked in warm water for 10-15 minutes. reserve soaking liquid to use as stock for soup
    • 4 stalks celery, cut into 2-inch pieces
    • 1 1-inch piece fresh ginger Smashed Or cut into slices, in place of bay leaves
    • 1/4 Cup Rice wine or Shaoxing Wine Add with beef
    • 1-2 Fuzzy melons or piece of winter melon (1.5 pounds) Daikon or Korean radish would also work In place of zucchini and chayote,
    • 1 Tbsp Light soy sauce Just before serving, stir into soup
    • 1-2 Green onions sliced, to add when serving

    Instructions

    • In a large dutch oven or soup pot, add 10 cups of water, beef shanks, garlic, bay leaves, and salt. Bring to a boil, cover, reduce heat to a low simmer and continue cooking for 1 1/2 to 2 hours, or until the meat Is tender.
    • Skim off and discard any white or brown foam floating at the top of the pot as well as the bay leaves and garlic cloves. Transfer the cooked bone-in beef shank to a medium bowl and set aside to cool slightly.
    • Add the onions, potatoes, corn, zucchini, carrots, cabbage and remaining 2 cups of water to the pot.
    • Bring soup to a boil, reduce heat to a low simmer and continue cooking until all the vegetables are tender and cooked through, about 15 minutes.
    • While the vegetables are cooking, remove the bones and any tough sinewy parts from the beef shank and discard. Cut the tender meat into small bite-sized chunks. When the vegetables are fully cooked, add the meat.
    • Stir everything together and taste. Season with salt and pepper, if desired.
    • Ladle soup into large bowls, each bowl should have bit of everything. Garnish each bowl with cilantro, freshly squeezed lime juice and diced jalapeño peppers or a few dashes of Tobasco hot sauce (optional).

    Instant Pot Version

    • Place beef, shiitake, garlic, salt and 1/2 of diced onions in pot. Fill pot to 10 cup line.
    • Seal pot and set to cook at high pressure for 35-40 minutes. NPR for 10 minutes
    • While soup is cooking, prep vegetables. Remove meat from stock and add vegetables to Instant Pot, you might have to leave some out, it’s a lot of veggies. Seal and set cooktime for 15 minutes.
    • Quick release, season with salt and pepper. Ladle soup and goodies into large bowls. Garnish with cilantro and green onions and serve. Enjoy!
    Bowled Over, Udon Want to Miss My Newest Obsession (Udon)

    Bowled Over, Udon Want to Miss My Newest Obsession (Udon)

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    Hang on to your hats, imagine Times Square, with all its neon signs and flashing lights dedicated solely to FOOD.  Yep, that’s the only way I can describe the Dotonbori area of Osaka.  Swarms of people, whose sole purpose is to find all things delicious to eat.  A giant 3-D crab, or shrimp or potsticker over the door of a dining establishment making it easy to figure out their specialty.  The delicious aromas swirling around, changing with every step as they walk by tempura houses, ramen joints, crab feasts and yakitori vendors.

    Welcome to Crazy Town for food

    Yep, we bit.  Drawn by the people, hypnotized by the lights, we ate our way down the street.  We tasted Takoyaki, octopus cakes, (not really cakes, I just couldn’t bring myself to call them balls).  Think Ebelskiver with octopus bits.  We munched on skewers of yakitori, sampled matcha and black sesame soft serve and found taiyakis, fish-shaped cakes filled with red beans.

    Udon want to miss the noodles

    Our last stop was the perfect cap for the evening.  Walking back to our hotel we found a local shop in Namba with a trio of old cooks serving up delicious udon noodles.  We decided what toppings we wanted on our noodles, slipped our yens (=TWO DOLLARS A BOWL) into the machine, and handed the tickets to the chef.  Minutes later 3 hot steaming bowls of udon were placed in front of us.

    Unlike ramen, the noodles are much thicker with a definite chew.  The broth is flavorful but clear and light, fish-based, different than the rich, heavy broth that you find with ramen.  Toppings are simple-fried tofu (abura-age), a raw egg that cooks in the steaming hot broth, a single tempura shrimp, or a clump of shredded seasoned beef and a sprinkling of green onion.  We slurped our noodles and tipped the bowls to spoon out the last drops of broth.  You’d think we hadn’t eaten all day.  Ha!

     

    Oyako-Udon combo set

    Thus My Obsession with Udon Began…

    As soon as I got home plus 12 hours of catch-up sleep, I pulled out my copy of Japanese Soul Cooking by Tadashi Ono.  A gem of a book on homey Japanese comfort food.  I flipped to the udon section and then I was off to the market to look for ingredients.  I had purchased a delicious Dashi base in Tsujiki Market in Tokyo, perfect for my udon.  To make your own Dashi here is a great primer from Just One Cookbook. OR, Kikkoman makes a soup base Hon Tsuyu that makes a pretty good dashi broth base.

    Working down my list, next the udon noodles. Udon comes fresh, frozen, and (if you can’t find fresh or frozen udon) dried.  Sigh, just not the same.  I also found abura-age or fried tofu skin which is used to make Kitsune Udon. The fried tofu skins are flattened and seasoned with soy sauce and placed on top of the udon.  Really delicious, and substantial enough for a satisfying vegetarian bowl of udon. It can be difficult to find abura-age though and in that case, Inari-age, seasoned deep-fried tofu pouches used to make Sushi Rice balls, is a convenient and easy substitute.  No need to season, just plop them on top of the cooked noodles.  Confused about tofu? Serious Eats’s Tofu primer is your ticket.  The carnivore in me though, bought some thinly sliced beef (sukiyaki beef is perfect) to make Niku Udon, yummo.

    Making udon is very approachable.  It’s perfectly acceptable to start with a broth made from Dashi bags and pre-made noodles.

    Udon Ingredients

    Travel to Eat

    People travel to buy clothes and souvenirs, I buy food, Dashi, Furikake’, Soba Boro cookies…yep, travel driven by food.

    Studying up, here’s the scoop, on udon.

    I used Dashi packets to make the Tsuyu.  This is your base,  add soy sauce and mirin to flavor the Tsuyu.

    Optimally, use Sanukiya noodles, most likely found in the frozen section of your favorite Asian market.  The noodles are a bit firmer and hold up well.  The pre-cooked noodles only take a couple of minutes to separate and heat in hot water, presto-dunzo.  There are Korean versions of Udon noodles too, and they are very good.

    Toppings for udon can be as simple as an egg, gently poached for the raw egg-squeamish, Abura-age, tempura, fishcake, or really ANYTHING you feel like putting on your noodles!

    Print

    Kitsune Udon

    Simple, satisfying, soulful, best describes a bowl of Udon, thick, slurpable, noodles, in a clear broth.
    Course noodles, one bowl meal, One dish meals
    Cuisine Asian
    Keyword Kitsune, Udon
    Prep Time 20 minutes
    Cook Time 10 minutes

    Ingredients

    Abura-age (Tofu)

    • 1 package Abura-age or 4 Abura-age

    For Simmering Abura-age:

    • 3/4 cup dashi soup stock
    • 2 Tbsp. sugar
    • 1 Tbsp. soy sauce
    • 1 Tbsp. mirin

    For Soup:

    • 5 cup dashi soup stock
    • 3 Tbsp. mirin
    • 2 Tbsp. soy sauce
    • Salt adjusting the amount of salt to your preference

    Noods and Garnishes

    • 4 packages pre-boiled udon noodles
    • Optional: 4 slices kamaboko fish cake for topping
    • green onions, sliced

    Instructions

    • Heat dashi, mirin, sugar, and soy sauce in a medium pan and bring to a boil. Adjust the flavor with salt as you like.
    • Simmer aburaage in the soup on low heat until the liquid is almost gone. Set aside.
    • Boil water in a large pan and heat udon noodles as indicated in the package.
    • Drain the udon and divide into four bowls.
    • Pour the hot soup over udon noodles.
    • Top with seasoned aburaage and kamaboko slices.
    • Garnish with green onions

    OR buy the more readily available Inari age or seasoned tofu pouches and just plop those straight into your bowl. Inari age is the fried tofu pouches used to make Inari Sushi

      Or the carnivore delight…

      udon
      Print Pin

      Niku Udon

      Udon Noodles topped with stir fried seasoned beef and onions.
      Course Soup
      Cuisine Asian
      Keyword japanese, Noodle, soup, Udon
      Prep Time 20 minutes
      Cook Time 15 minutes
      Servings 4 servings
      Author Adapted from Japanese Soul Food

      Ingredients

      Niku Ingredients

      • 1/4 cup sake
      • 1/4 cup sugar
      • 1/4 cup soy sauce
      • 1 pound sukiyaki beef or thinly sliced flank steak, ribeye
      • 1/4 yellow onion, thinly sliced optional

      Soup

      • 6 cups udon tsuyu*
      • 4 bricks fresh or frozen udon noodles can substitute dried Sanuki Udon
      • 1-2 green onion thinly sliced
      • Shichimi togarashi

      Udon Tsuyu

      • 6 cups dashi
      • 1/2 cup mirin
      • 1/2 cup Usukuchi soy sauce light soy sauce
      • 1/2 - 1 teaspoon salt or to taste

      Instructions

      Tsuyu

      • Prepare broth and keep warm.

      Beef

      • Combine sake, sugar and soy sauce in a bowl and stir well. Add beef and mix together, coating meat well. Marinade beef for 10 minutes.
      • Preheat dry non-stick skillet or well seasoned wok/iron skillet. If including onion, saute onion slices just until soft before adding the beef. Add beef and marinade to skillet. Spread beef in skillet to cook evenly. Cook over high heat until beef has lost its pinkness and most of liquid has evaporated, approximately 5 minutes. Remove from heat and set aside.

      Udon Noodles

      • Bring large pot of water to a boil. Add each packet of noodles. gently spread noodles out. When water comes back to a boil, the noodles are done. Drain well and divide among bowls.
      • Pour hot broth over noodles. Divide beef among bowls, garnish with green onions and shichimi togarashi. Serve immediately.
      Oyako Donburi Hmmm, Maybe the Chicken and the Egg Came Together?

      Oyako Donburi Hmmm, Maybe the Chicken and the Egg Came Together?

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      I am soooo excited! We are adding a new category to 3Jamigos!  The kids have flown the coop and are making their own way, Jeff in the City close by (yippee), Jorge in Korea teaching (so far away) and Jams currently working and freezing her tush off in Minneapolis (half of so far away).  Luckily we have FaceTime, phones, texting and when that just won’t do, flights.  Just an airplane ride away.

      A California-Texas kinda gal, winter in Minneapolis is a new experience for Jamie.  Down jackets, scarves and gloves are now a part of her wardrobe vernacular, as is staying indoors. The winter weather has her looking for activities inside to keep her busy.  For Christmas, we gave her knitting needles, yarn and starter lessons from Wes on how to knit.  Big hit, knitting up a storm haha.

      Jamie has always loved to bake and cook.  She’s a natural, and with this weather, she has been doing alot more cooking and baking.

      A recent call went like this:

      Mui (her nickname):  Mom, can you send me your Oyako Donburi recipe?  Is it easy to make?

      Me: Sure.  Yep, it’s pretty easy.  One pan, a couple of eggs, chicken, and onions.

      Mui: That sounds good, I love rice bowls and I can bring the leftovers to work.

      LIGHTBULB MOMENT:  Hey, why don’t we both make Oyako Donburi and then post about it?  You have done spots before on 3Jamigos. We’ll alternate picking recipes to make and blog about!

      THUS a new 3jamigos category was born, M&M which stands for Mom and Mui.  Mui means little sister.  We have been calling Jamie Mui since Day One.

      Oyako Donburi is the perfect dish to launch M&M.  Chicken, sliced shiitake mushrooms, onions are cooked in a savory-sweet sauce of soy sauce, sake, dashi.  Lightly beaten eggs are then poured on top of the chicken and sauce and simmered until just cooked through, then the chicken and egg mixture is placed on top of hot rice.  Watch your kids, hubby, neighbors, everybody gobble it up.  So delicious, classic Japanese soul food.

      So without further adieu, our inaugural M&M post by Jamie on making Oyako Donburi in cold & snowy Minneapolis.

      HELLOOOO WORLD/readers of 3jamigos.com. It’s ME. J A M I E. Ya know, that crazy girl who moved to Minneapolis to live in -30 DEGREE WEATHER. Nope, that wasn’t a typo. It really was NEGATIVE 30 on my drive into work last week.  GLOBAL WARMING IS REAL PEOPLE. (I know that doesn’t really make sense, but global warming is causing polar vortexes normally over THE NORTH POLE to break apart and dip down to lower parts of the globe).  It’s so cold that you can’t stand outside with exposed skin for more than 5 minutes without getting frostbite. FROSTBITE. Schools were closed. The roads were empty. But I still had to go to work. Once I got over that, it really wasn’t bad. They are GREAT about paving and salting the roads, so it was actually a breeze getting to and from work.

      BUT enough about me. Let’s talk about the fact that my mom and I decided to start a mother-daughter blog where we cook the same dish separately and talk about it, AND THE FIRST DISH WE PICKED JUST HAPPENED TO TRANSLATE TO “Parent (chicken) and child (egg).” Damn, we are GOOD, people. You couldn’t even make this stuff up. I mean, I guess you could. It would make a great lifetime/hallmark movie. Ok. Enough interruptions. Let’s get down to the food.

      Okayo Donburi. The ultimate comfort food.  It’s a mix of chicken and eggs (parent and child) with a sweet/salty/chickeny sauce and sautéed onions.  Pour it over some rice, and all the stresses of your day melt away. The best part? It is SO easy to make.

      Chop up some onions, slice some mushrooms, toss it into the pan with some chicken broth, mirin, soy sauce, and sugar, and top it off with some eggs and chicken.  E A S Y and so foolproof even my mom could make it and she suuuuckkss at cooking (if you couldn’t tell). I like to add in extra mushrooms and chicken. Sometimes extra onions. Pretty much extra everything. It is that good.  Mom used to make it all the time when I was little, and it was one of my favorite dishes then too.  So far, I’ve made it 3 times since winter started. That’s how good it is.

      So now, for lack of a better conclusion, stop reading this post and go make it. Go!

      Print Pin

      Oyako Donburi

      Course Main Course
      Cuisine Asian
      Keyword Oyako Donburi
      Prep Time 15 minutes
      Cook Time 15 minutes
      Total Time 30 minutes
      Servings 4 servings

      Ingredients

      • 3-4 boneless, skinless chicken thighs cut into bite-sized pieces
      • 4-5 eggs lightly beaten
      • 1/2 yellow onion thinly sliced, red onion can be used
      • 1 green onion sliced on the diagonal
      • 2-3 dried shiitake mushrooms soaked to soften, sliced
      • 1 tablespoon vegetable oil

      Sauce Mixture

      • 1 cup dashi (fish based stock) can substitute low sodium chicken broth
      • 5 T soy sauce
      • 2 1/2 T sugar can cut to 2 T
      • 21/2 T mirin substitute sake to decrease sweetness
      • cilantro garnish if desired

      Instructions

      • In a small bowl, lightly beat eggs and set aside.
        Oyako Prep
      • Heat saute' pan, add vegetable oil then onions and mushrooms, fry for 1-2 minutes until onions are soft. Add sauce mixture, heat through. 
      • Add chicken and lower flame to medium-low. Cook for 3-4 minutes, turning the chicken over. Cook until chicken loses pinkness
      • Add eggs evenly over top of chicken. Cover and cook over low heat until eggs are just cooked should not be dry. 
      • Garnish with green onions or cilantro and nori strips
      • Divide into portions and serve over rice.  If desired, individual portions can be made.  Quarter ingredients and use a small omelet pan to make.  
      It’s Raining, It’s Pouring the Instant Pot is Not Snoring, it’s Cooking Pot Roast

      It’s Raining, It’s Pouring the Instant Pot is Not Snoring, it’s Cooking Pot Roast

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      It’s chilly, it’s raining, it’s just downright dreary.  How to combat this scenario?

      Couch potato:  Snuggle on the couch and watch a movie or read a book. What, couch too far? Ok, stay in bed with a good book and a cup of tea.

      Kitchen Diva: It’s the holidays, you’re supposed to be filling the house with the aroma of butter, cinnamon, sugar and all things delicious.  Let’s get ready to BBAAAKKKKEEEEE.

      Outdoor Warrior:  Put on those stomping boots and raingear and hit those puddles!

      Ok, I’m only feeling Option 1 or 2.

      So, I decided on doing a combo, I spent the day baking cookies, cruising the internet and watching Netflix.  Right around 5pm my stomach grumbled and sent a signal to my brain “what’s for dinner?”

      Here is the criteria for today’s dinner:  it should be easy to make, comforting and of course delicious. I pull out my Instant Pot, check off easy.  Take out the chuck roast I had bought the day before, check off comforting. Rummage through my crisper and pantry and pull out onions, carrots, potatoes, check off delicious.

      Yep, pot roast on a rainy, dreary day…sounds like a plan, Stan. Sitting down at 6:30 to dinner.  Yahoo, thanks Instant Pot.

      Instant Pot Pot Roast

      What’s better than pot roast for dinner? Pot roast the next day!

      Print Pin

      Pot Roast a la Instant Pot

      Decide at 5pm to have Pot Roast for dinner. I know, what am I thinking? Pull out the Instant Pot and damn, by 6:30 I'm sitting down to a delicious bowl of meltingly tender chunks of beef, carrots, and potatoes over steaming hot white rice.  Adapted from Damn Delicious.
      Course Main Course
      Cuisine American
      Prep Time 10 minutes
      Cook Time 1 hour
      Total Time 1 hour 10 minutes
      Servings 4 people

      Ingredients

      • 1 3-pound chuck roast
      • Kosher salt and freshly ground black pepper to taste
      • 1 1/2 tablespoons canola oil
      • 1 yellow onion chopped
      • 3 cloves garlic minced
      • 2 tablespoons tomato paste
      • 1/4 cup dry red wine
      • 3 cups beef stock
      • 2 teaspoons Worcestershire sauce
      • 4 sprigs fresh thyme
      • 1 sprig fresh rosemary
      • 2 bay leaves
      • 1 1/2 pounds baby red potatoes
      • 4 large carrots cut diagonally into 2-inch pieces
      • 1/2 pound fresh assorted mushrooms sliced, optional
      • 2 1/2 tablespoons cornstarch
      • 1-2 tablespoons soy sauce or fish sauce optional kicks up the flavor, check for saltiness before adding

      Instructions

      • Set a 6-qt Instant Pot® to the high saute setting.
      • Season beef with 1 1/2 teaspoons salt and 1 teaspoon black pepper. Heat oil; add beef and cook until evenly browned, about 2-3 minutes per side; set aside.
      • Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic and tomato paste until fragrant, about 1 minute.
      • Stir in red wine, scraping any browned bits from the bottom of the pot.
      • Stir in beef stock, Worcestershire, thyme, rosemary, bay leaves, potatoes, carrots and mushrooms. Top with beef. Select manual setting; adjust pressure to high, and set time for 60 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
      • Remove beef, potatoes and carrots from the Instant Pot®; shred beef, using two forks.
      • In a small bowl, whisk together cornstarch and 1/4 cup cold water; set aside.
      • Select high sauté setting. Bring to a boil; stir in cornstarch mixture and cook, stirring frequently, until slightly thickened, about 2-3 minutes. If the mixture is too thick, add more beef stock as needed until desired consistency is reached.  If using mushrooms, sauce may be a bit thin, reduce before adding cornstarch slurry.
      • Serve beef, potatoes and carrots with juices immediately accompanied by rice or buttered noodles or a nice crusty bread to sop up the sauce.