2 Potatoes ragout with a twist

I remember my grandmother used to make a delicious ragout, on the stove. It was simmering for hours, spreading a delicious smell all over the house.

She was living in a small tiny village in the heart of the Pyrenees, a mountain range making the border between Spain and France. She was growing her veggies and when she was cooking, all the delicious flavours were mixing in the pot and it was always a palate delight when we were having dinner with her.Her original recipe was calling for butter, carrots, potatoes and salt.

I make that dish often, but time after time I have made a few changes and we really like it with the following twists.

Ingredients :

- sweet potatoes

- yellow potatoes

- 1 onion

- 1 clove of garlic

- sesame oil ( 1 tablespoon)

- cassonade ( 1 tablespoon)

- balsamic vinegar ( 1 and a half tablespoon).

Step By Step :

1 / slice the opinion and chop the garlic, and put them in a pot with the cold butter. Put on the stove at medium heat until the onion becomes translucid.

2/ when the onion is translucid, add the vinegar and the cassonade, mix well

3/ cover and lower the heat

4/ when the onion is cooked, add the potatoes and stir well to cover them with butter and flavour

5/ add the sesame oil and the olive oil. stir well

6/ cover and slowly cook at low heat, stirring occasionally

7/ cook for at least an hour, stirring occasionally 8/ Enjoy !!

Comments

Crusted lingcod

What's for dinner?? ..... the same old question, and after staring at the shelves in the pantry for about 10 minutes, I decided for some lingcod with a crust of walnuts and pecan. Ingredients : - 1 filet of white fish ( I use lingcod as it's what we have in the freezer) - 1/2 cup of mayonnaise - 2 tablespoons of mustard - 2 garlic cloves, pureed - 2/3 cup of walnuts - 2/3 cup of pecans - fresh parsley - parmesan - 3 large carrots - Using a mandoline, slice the carrots and steam them until cooked. - pat the fish dry, and season with salt all over - in a bowl, combine the mayonnaise, mustard and garlic. Spread generously on the fish. - put the nuts in a ziplock bag and with a pan, smash them! - add the finely chopped parsley and about 1/2 a cup of freshly grated parmesan. seal the bag and shake to combine - coat the fish with a thick coat of the nuts mix, and put it in the oven ( temperature: 425˚) for about half an hour ( depending on the thickness of your fish). ...

Tenderloin grass fed beef with shallot sauce.

Being French, I was raised with good food, flavours, and a certain attraction to onions, and shallots..... I bought this half cow of grass-fed beef, excellent meat, the only thing is: it's a brand new way of cooking. The grasse-fed meat is lean, therefore, if cooked at a high temperature, it becomes chewy. It's been a long learning process for me, I almost gave up on the type of meat, then I discovered Sous-Vide cooking. That changed my life !! For the sauce, you will need : 6 shallots peeled and thinly sliced 1/2 cup of white wine 5 tablespoons of sour cream Olive oil Butter Salt and pepper For the steak 2 tenderloin steaks 1 shallots Salt and pepper to taste. Sauce : Peel and slice the shallots, and cook them in the pan with olive oil and butter. When browned, add the white wine and reduce for a few minutes. Add the sour cream, salt, and pepper, and reduce to thicken. The tenderloin steaks : I use sous-vide for tender...

Sous-Vide chuck roast beef

I buy my meat straight at the farm, and I like knowing how it was fed and where it comes from. Last year, I bought a cow that was exclusively grass-fed. If the meat was lean and tasty, it definitely lacked fat. I cooked it, and we ate it, but more than once I was disappointed with the result. It was chewy, very chewy ..... I asked on some forums what my solution could be to avoid this fact, and one person came up with the idea of trying sous-vide cooking. I ordered a water circulating device, took a large plastic container, and gave it a try. I must say that I was not disappointed, and I decided to explore that method of cooking a little more. We finished that cow, ate it all .... and I went to another farm to buy half a cow that was grass-fed BUT grain-finished. Today I tried to make a chuck roast, using the sous-vide technique and finishing it in the oven. That was a success !! Steps : I used a frozen roast. Put it (still frozen) in a bag ( a ziploc...