Monday, November 2, 2009

Simple Lunch

I cooked this simple dish for lunch, made of spam and onions... as for the rice, right after its cooked, immediately I cracked 2 eggs into the hot rice and stir till well mixed. Wanted to add some avocado to it but the one Superhubby bought was not ripe and too hard to be eaten fresh. haha... anyway, loved this simple meal.. another comfort food to me...

Sunday lunch at Home Sweet Home

Homemade chawanmushi
Boeuf Bourguignon with homemade mashed potatoes (lanny's version... which is my favourite one)
Not the packet powdered type okie... don't play play... I hand mashed all the 11 potatoes.. till creamy and soft, sweet and salty.. love it... I grew up eating this when other kids ate baby cereal...

Served the stew with mashed potatoes... made in heaven... yum yum..
Last but not least, how can a good meal ends without my famous brownies? My latest collection, M&M's brownies...
Little Yuriko making funny faces...

Yuriko-chan with preggy mommy Mayuko... with a baby brother... yippeee... she is due in the next 2 weeks and we are so looking forward to see the little brother of Yuriko-chan

Cooking Boeuf Bourguignon

I was having Superhubby's besties over for lunch at our place. So I decided to cook the french beef stew called Boeuf Bourguignon. For a first timer, I did quite fairly well, though not perfect. Whose perfect anyway??? I modified the method to suits my time and taste.

Fresh chunks of beef... Chunks of carrots and tomatoes... I was supposed to use tomato paste.. but I couldn't get the one I wanted... so I just make do with the fresh ones...
Pieces of meat are being sauted till medium rare and removed to a separate plate so that I can use this fats from the meat to saute the carrots, onions, tomatoes and brown button mushrooms.

Then place all these ingredients in a pot or casserole (I used non-stick pot as my casserole is not big enough to cook these chunks). Add salt and pepper to taste. I added some herbs to bring out the flavour of this dish too. Pour a whole bottle of red wine (preferably young red) and simmer under slow fire and cook this for 3 to 5 hours. I cooked this at night as I was busy on Saturday night. Hence, I cooked 3 hours the night before and another 2 hours on Sunday morning.

Boeuf Bourguignon