Vegan Black Metal Chef

I didn't cook anything this week because I was too busy. Instead, I present to you the Vegan Black Metal Chef. Of course this blog is all about easy to make recipes so here is his Easy Meal Ideas of the Ages!

This is absolutely epic. Check out his channel for his other episodes!

The Family Indian Curry Recipe

Before I was even born, my parents were living in an apartment somewhere in Anjou. They were friends with an Indian couple that lived nearby. One day they were invited over for dinner and the Indian couple made a curry. It was the most delicious dish they've ever tasted. Of course back then my folks weren't really used to Indian cuisine and having an authentic home made curry was one of the best gastronomic experience they ever had. Thankfully the couple was nice enough to provide them with the recipe.

When my mother makes that curry, it's absolutely fantastic. I haven't had it in a couple of years and I have been craving it really badly. So last night I asked for the recipe and made it myself for my lunches and boy did it hit the spot. It is really a great curry recipe and now I will share it with you. You won't find this one online anywhere on any cooking website, so consider yourself lucky!

Not shown here, the sugar.

I forgot to buy the tomatoes so I had to quickly run out and get some.

Ingredients:

• 3 onions (2 for the curry, one for the rice)
• 4 cloves of garlic
• 2 tsp tumeric
• 1/2 tsp powdered ginger
• 1/2 tsp paprika
• 1 tsp sugar
• 3 cloves
• 1/4 tsp cayenne pepper
• 1 tsp curry powder
• 3/4 lbs of meat, it can be beef cubes, pork or chicken. For best result, use the pork.
• Cauliflower & Broccoli (I used a whole bag of frozen ones and it was plenty.)
• 2 potatoes
• Salt and pepper to taste
• 1 cup of basmati rice
• a couple handful of cashews

Instructions:

Holy shit! Did you feel that quake? An earthquake occurred as I was writing this post. At first it felt like a really big truck was passing in front of the building and all of a sudden it felt like a huge impact. I thought the truck might have crashed in a building nearby or something. Pretty intense!

Anyway, here's how to make the curry. Oh and a word of caution: wear an apron and some old clothes because the spices will stain if you drop any on you. The cloth I used to wipe the stove and the counter is still yellow even after washing it with detergent. So be careful.

The first thing to do is to wash up your potatoes and chop up your vegetables. Scrub your potatoes under tap water with a brush. Then peel the potatoes and cut them into very small cubes.

I got help from Mr Supdsie.

Then finely chop the three onions. If you have a food chopper, use it. Or you'll end up like me and cry your eyes out. I'm still crying just thinking about it.

Do the same with the garlic.

Finally, cut the four tomatoes into small cubes.

In a large pot, pour enough olive oil or grape seed oil to cover the bottom of the pot. Over medium heat, cook 2/3 of the chopped onions and all the garlic in the pot until the onions become translucent.

When they're cooked, add the tomatoes and the spices.

Mix well until the mixture turns into a paste.

Add the beef, pork or chicken cubes. If they are not entirely covered by the mixture, add a bit of water until the meat is covered and mix well. Let cook until the meat is tender and has absorbed the juices.

When the meat is cooked and tender, add the vegetables. Pour in the potato cubes, broccoli and cauliflower and mix them well so they get covered with the mixture. I let the frozen vegetables thaw a little bit before adding them, but it's not really necessary. Just make sure any frost or ice is gone before lowering the heat. Bring the heat to medium-low and cover. Let it simmer until the vegetables (especially the potatoes) become soft and tender. 

In the meantime you can cook the rice. In a small pot put enough oil to cover the bottom of the pot. Bring it to a medium heat and put the rest of the chopped onions and cook them until they become translucent.

When they are cooked, add 4 cups of water and bring the heat to medium-high. When the water starts to boil, add one cup of rice and let it cook. Mix occasionally so it doesn't stick to the bottom. Add a couple of handfuls of cashews when the rice is almost done. When the water gets all absorbed, remove from heat and let the rice cool.

I forgot to add the cashews :(

Check back on the curry and make sure the potatoes are nice and soft. The broccoli and cauliflower should be all cooked as well.

When serving, put some rice on a plate and cover with the curry mixture.

Dinner is served! Well, in this case it was lunch.
Whatever. You get what I mean. Time to eat!

The dish has a wonderful curry and turmeric flavour with a warm heat from the cayenne pepper. It's sure to heat up your belly on a cool autumn evening.

Enjoy!

Joe le Sloppé!

Bonsoir! And bienvenue to another post of le fine gourmet solo! I have been wondering what I could make myself for my lunches this week and I was tired of chicken. One meat I haven't had in a while is le beef haché! The very ingredient that is used in the world's finest, most exquisite dishes such as le hambourgeois, le paté chinois, le pain de viande and the best one that I will prepare especially for you tonight: Joe le Sloppé!

La mademoiselle knows what she's talking about!

I can't remember the last time I had this delicious dish, but I know that it was at a time when I was still living with my maman et papa. So it has been years. I love that dish because of it's simplicity and because it is a culinary classique! Accompanied with a side of le cornichon and les croustilles you have a wonderful meal fit for the king Louis Quatorze himself!

To make this wonderful recipe you need only but a few ingrédients! Cooking them takes but a few minutes and it is easy to quickly assemble into a great meal. Here's how to do it like a real chef culinaire!

Ingrédients (serves 4):

• 1 lbs ground beef
• 1/2 cup of green bell peppers finely chopped
• 1/2 cup of onions finely chopped
• 1/2 tsp of garlic powder
• 1 tsp of prepared mustard
• 3/4 cup of ketchup
• 3 tsp of brown sugar
• salt and pepper to taste
• 4 Kaiser buns
  
  Optional:
• 1 tsp of Marmite (I had Vegemite, it's Australian cousin, but it's practically the same thing.)
  or1tbs of Worcestershire sauce
• 1 tbs of Sriracha hot sauce or Tabasco or Frank's Red Hot for a little extra zing.

Préparation:

Chop up your vegetables finely. In a large pan, heat up about a tablespoon of olive oil at medium heat. Throw in your vegetables and cook until the onions become transparent and the green peppers become tender.

While that's cooking, mix up the condiments and spices together in a bowl to make the sauce and whisk together until it is all well mixed.

When the vegetables are ready, add the ground beef and break it down into tiny little pieces and mix well with the vegetables.

Cook the meat until it is browned and then add the sauce and mix well until the sauce covers everything.

Add salt and pepper to taste then lower the heat and let simmer until the sauce has been well absorbed by the mixture. Then it is ready to be served, cut the Kaiser buns in half and slap some saucy sloppy meat on there and serve with either a side of salade de choux, cémeuse of course (Saint-Hubert makes the best one in my opinion), or croustilles and a cornichon and voilà!