Mushroom Bourgignon

Gosh I started making this recipe way back in 2009, and have been meaning to post it ever since. It's become a staple favourite of mine, especially in cold weather, and I have evolved so far from the original smitten kitchen recipe that I don't even know if it still is what I claim it is!

Spinach, Mushroom and Corn Bake

There's a pub I love to go to, that has the most AWESOME bake. It's cheap too, and soooo yummy. But the pub is very far. So laziness, and of course, the buying of my staples spinach and mushrooms, resulted in this for dinner.

Frijoles Negros Cubanos con Plátanos or Cuban Black Beans with Plantains

This is my favourite Latin American food. Period.

Serves: 4
Preparation time: 20 min
Cooking time: 30 min

For the beans:

• 2 16oz cans black beans [Goya rules]
• 1 medium onion, chopped [fine or coarse, it doesnt matter because it cooks so long]
• 5 cloves garlic, crushed or finely minced
• 1/2 large pepper diced small [I've used green and red both, it depends on how strong you want the pepper flavour to be]
• 1 bay leaf
• 1/2 tsp cumin
• 1 tsp paprika
• 1/2 tsp dried oregano leaves
• salt to taste
• 1/2 cup water
• 3 tbs orange juice
• 1/2 tbs white wine vinegar
• 2 tbs olive oil [actually any oil]

Heat the oil in a heavy bottomed pan. Nonstick is a VERY good idea because this gets sticky. Add garlic and toss for 30 seconds. Add onions. When they're translucent, add peppers. Cook about 5 min. Add spices. Cook about 5 min. Add beans, water, orange juice and salt. Stir. Cover and let simmer for 30 min, stirring periodically. Whenever you stir, mash some of the beans up into the gravy. By the end about one third to half the beans should be coarsely mashed, so that the gravy becomes very thick. This works very well with any beans in a gravy actually. Add vinegar and turn off the heat. Stir. Remove the bay leaf before serving.

For the plantains

• 2 ripe plantains, preferably with blackened skin
• olive oil

Peel the plantains and slice them about 1/2 cm to 1 cm thick. depends on how much oil you want to use and how long you have to cook them. Thick is good because the sugar caramelises best that way. Heat the olive oil in a frying pan. Again, how much you use depends on you, I like to shallow fry them not deep fry them, so I have about 1 or 2 mm of oil in the pan and add more as required. When the oil is hot place the slices in the pan. When they are brown on the bottom turn them over. When brown on the other side remove from pan and leave on paper to absorb excess oil. Serve hot. If you must, nuke em, but they have to be warm at the very least.

Serve with tortillas, arepas or white rice.

*drool*

NOTE: the sugar I'm talking about is the sugar in plantains, they have a sugar content.

Strange Primavera Pasta

In delight at the success of this blog so far [snh snh] I've been cooking up a storm. This is the result of a pasta craving and a zucchini in the fridge. I'd say use what you have in the fridge, but I reccomend atleast some peppers, green beans and zucchini.

Serves: 2 and a bit
Cooking time: 30 min

6 cloves garlic
1 medium onion, chopped fine
1 medium red bell pepper*
1/2 cup green french beans *
1 medium zucchini*
4 tbs tomato sauce [not ketchup]
1 tbs dried basil
1/2 tsp dried oregano
4 tbs milk [cream actually but I shudder at the thought]
1/2 cup white wine [optional]
1/4 grated edam cheese [substitute as you wish, it's what I had in the fridge]
2 tsp oil
salt to taste
as much cooked pasta as you like

Heat the oil in a heavy bottomed pot, I'm told the one I used is called a Peking Wok. Add garlic and toss. Add onions and when they are transluscent, add remaining vegetables. Add spices and stir fry for about 5 min. Add tomato paste and wine. Stir for 5 min, add milk. It might split. Don't worry. Add salt and allow it to cook for 10 min or till vegetbles are done. Turn off the heat and add drained pasta. stir in the cheese while still hot and serve.


*Try and cut the veggies to match the pasta, I used fettucini so they were [fancy cooking word alert] julienned.