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What I’ve enjoyed recently …
All Saints, this new Minneapolis
hot spot sports in innovative yet
approachable menu. Cocktails
are amazing too!
222 East Hennepin Ave
Minneapolis MN 55414Favorite Places, Barcelona
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Favorite Links
- Alice Medrich
- Andrew Zimmern
- Artisan Bread in Fine Minutes a Day
- Baking Obsession
- Cannelle et Vanille
- Chocolate & Zucchini
- Curious Cook
- David Lebovitz
- David Schmit Photography
- Dorie Greenspan
- Eat the Love, Sweets for the Mouth and Mind
- Eat Well Guide
- eatwild
- Farmette
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- HiP Paris Blog
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- Le Pétrin
- Nick Malgieri
- Not Without Salt
- On Rue Tatin
- Paris Breakfasts
- Purple Pitchfork
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- Robin Asbell
- Sake Story
- Slow Food
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- Steamy Kitchen Modern Asia
- Suvir Saran
- The Daily Meal
- The Paris Kitchen
- The Perennial Plate
- These Peas are Hollow
- Wedge Community Co-op
- White on Rice Couple
- Zoë Bakes
Moroccan Stew
This recipe for Moroccan stew took less than 45 minutes to prepare; even on a Friday evening after a full day at the office. I served it with couscous (the 10-ounce box of Near East).
I cooked the couscous according to the directions on the box but I added half a dozen whole peppercorns, a 1-inch cinnamon stick, a bay leaf and a pinch of salt and a pinch of saffron threads to the water before it boiled.
A Starling Castle Riesling from Mosel, Germany was a great complement. With a bright golden hue and a nose of citrus and pear, it had a slightly sweet fruit flavor and a crisp elegant finish. It was perfect with the spiciness of the stew.
2 teaspoons cumin seeds
12 whole cloves
1 inch cinnamon stick 2 tablespoons olive oil, divided
1 ¼ pounds, top sirloin steak, cut into 1-inch cubes
2 cups sliced onions
3 cloves garlic, minced
8 ounces peeled baby carrots, sliced
½ teaspoon cayenne pepper
1 tablespoon all purpose flour
2 ½ cups beef broth
½ cup dried apricots, chopped
½ cup chopped fresh mint, divided
Heat cumin seeds, cloves and cinnamon stick in a dry skillet until toasted. Let cool and buzz in a spice grinder or grind with a mortar and pestle. Set aside.
Heat 1 tablespoon oil in a large enameled cast iron skillet over high heat. Sprinkle beef with salt and pepper. Add beef to skillet and sauté until cooked to desired doneness, about 2 minutes for medium-rare. Using slotted spoon, transfer beef to bowl.
Add remaining 1 tablespoon oil to skillet. Add carrots and ¼ cup water. Let water evaporate then add onions. Sauté onions until golden, about 3 minutes. Add garlic and sauté 30 seconds but do not let burn.
Add all spices; stir 30 seconds. Sprinkle flour over; stir 30 seconds. Stir in broth and bring to boil. Reduce heat to medium; simmer until carrots are just tender, about 8 minutes. Return beef to skillet, add apricots and cook until sauce thickens slightly, about 1 minute.
Season stew to taste with salt and pepper. Stir in ¼ cup chopped mint. Transfer stew to bowls. Sprinkle with remaining chopped mint and serve.