Category: Recipes

Moroccan Beef with Sweet Potatoes

On By Isobar ExpeditionsIn Food, morocco, Recipes1 Comment

We purchased a decorative tajine during our trip to Morocco, but it was too small to use for actual cooking. Since we really wanted to try and recreate some of the meals that we ate, we ended up buying a full size tajine and have used it several times. We made our version of a Moroccan beef with sweet potatoes that had a nice spice and made for a wonderful meal. Although we cooked it in a tajine, a Dutch oven works just fine as well. The meat was very tender and the spices were warm and fragrant, but not spicy. It was an easy dish to make for a weeknight meal for the two of us, but could easily be done for a larger gathering as well.

Tajines and Dishes for Sale in Morocco

INGREDIENTS

  •  1 lb Beef Shoulder Roast – cut into 1 inch cubes
  •  1 tsp Smoked Paprika
  •  1/2 tsp Ground Cinnamon
  •  1/2 tsp Salt
  •  1/4 tsp Ground Ginger
  •  1/4 tsp Cayenne Pepper
  •  1/8 tsp Ground Black Pepper
  •  1 tbsp Vegetable Oil
  •  2 Shallots – quartered
  •  2 Garlic Cloves – thinly sliced
  •  1/2 cup Chicken Broth
  •  1 can (14.5 oz) Diced Tomatoes – undrained
  •  1 Large Sweet Potato – peeled and cut into 1 inch cubes
Brown the Beef with the Shallots

INSTRUCTIONS

Combine the paprika, cinnamon, ginger, cayenne pepper, salt, and black pepper in a bowl. Toss the beef cubes with the spice mixture being sure that each piece is evenly coated. Heat a skillet to medium-high heat and add the vegetable oil. Add the shallots and beef and cook for about 4 minutes until the beef is browned on all sides. Add the garlic and cook for another minute and then transfer the beef, shallots, and garlic to the tajine including all of the pan drippings (if using a Dutch oven, the beef can be browned in the Dutch oven). Add the sweet potato, chicken broth, and diced tomatoes to the tajine and stir to combine all of the ingredients. Place the lid on the tajine an place in the center of a pre-heated oven at 325 degrees Fahrenheit and cook for about an hour and a half or until the potatoes are fork tender. Serve as a stew or over a bed of rice.

Moroccan Beef with Sweet Potatoes
Coat the Meat
Combine the Ingredients
Cook Until the Potatoes are Tender
The Finished Meal
Final Serving
Lunch at a Moroccan Restaurant

Unique Variations of Escargot

On By Isobar ExpeditionsIn Europe, Food, Recipes3 Comments

There are a couple of things that we almost always order at restaurants when we’re traveling if we happen to find them on the menu. One of them is escargot, which not everyone enjoys, but it is certainly a favorite of ours. Occasionally they are served in their shells, but often they are served on a special baking dish specifically designed to nestle the escargot in their own little cavity. We have had them in many different locations throughout Europe where they are more popular than they are here in the United States.

Escargot at a French Bistro
Cheese Covered Escargot

The most traditional way to have them is baked in butter with lots of garlic and herbs. As good as the actual snail is to eat, the real treat is dunking bread into each of the little holes to soak up the garlic butter. It is a little decadent, but well worth the calories. On a couple of occasions we had them where they were covered in cheese as well, which we found to be an interesting take on them.

Snails and Potato Cakes
Gruyere Covered Snails for an Extra Cheesy Treat

Since we don’t always find them on menus, when we do it is almost a guarantee that we will order them. It isn’t something that we’ve ever cooked for ourselves, but that doesn’t mean that we wouldn’t try it in the future. For those that have never tried escargot, we would highly recommend that you don’t let the thought of eating a snail deter you from trying this delicacy.

Escargot in Heidelberg, Germany
Classic Escargot

Time of Year for Special Dinners

On By Isobar ExpeditionsIn Food, Recipes2 Comments

With the holidays approaching, this is the time of year when we tend to make something a little more special for dinner. Although we will sometimes treat ourselves to some meats that are a little more expensive like lamb, prime rib, duck, or goose, it doesn’t have to be exotic. Sometimes it is simple as taking chicken and making a special meal out of it. Obviously, it is time for a big turkey or ham dinner here in the States, but the holidays can be an opportunity for something a little different. Here are some of our favorite meals to cook during this festive time of year.

Leg of Lamb with Gravy, Roasted Potatoes, and Sautéed Spinach

Roasted Leg of Lamb with Gravy – Even though it is more food than the two of us can eat, we love cooking a leg of lamb and enjoy making savory dishes with the leftovers. Even if you don’t like rare meat, leg of lamb is best when it is cooked to medium-rare at most, otherwise it can get a little tough.

Prime Rib with Yorkshire Pudding

Prime Rib with Yorkshire Pudding – This is definitely a holiday tradition for our family and something that we look forward to every year. As good as it is the night of the dinner, it is great for sandwiches for days afterwards. It is elegant and easy to cook, making it great for entertaining or just a dinner for family at home. Obviously, you don’t need to make the Yorkshire pudding, but if certainly makes for an extra special treat.

Tender Duck Breast

Roasted Duck with a Plum Glaze – We don’t understand why duck is so expensive here in the United States, but it certainly isn’t something that we get very often. Whether cooking duck or goose, it is important to render out the fat that is in the skin. We tend to cut the duck into breasts and thighs as opposed to cooking it whole so that we can control the cooking more easily. The best way to render out the fat is to start it, skin side down, in a cast-iron skillet and then transferring to the oven to finish cooking.

Tuscan Chicken with Crispy Skin

Tuscan Chicken with Green Beans and Bacon – Like most people, we have chicken on a regular basis. That doesn’t mean that chicken can’t be turned into an elegant dinner for the family to enjoy. By using fresh ingredients and adding a butter under the skin, it is not only delicious and moist, but makes for a great presentation. This is definitely not your boring chicken dinner.

Medium-Rare Lamb Chops

Rack of Lamb – Although this is something that you might think of ordering at an upscale restaurant, it is something that you can cook for yourself at home. For the best presentation, the chops should be “French cut”, which is simply the technique of trimming the meat and fat from the bone tips. This is definitely a meal for a special occasion or when you truly want to impress your guests.

Do you have meals that you prepare for special occasions?