Ragoût de boeuf aux carottes et à la menthe

En français sous l’intro.

Mint and carrot beef stew – Somehow, this is a recipe I always pull out of my archives right before a big change. The first time was a few days before we moved to London – we paired it with this bottle of Zinfandel which, as you can see, had spent quite a lot of time in the bottom of a cool closet. This recipe was straight out of Bon Appetit magazine and you can find it here.

En 2007, servi avec un Zinfandel acheté lors de notre lune de miel et retrouvé au fond d'un garde-robe, juste avant le départ pour Londres.

Certains le savent peut-être, mais après 4 mois de travail à la pige en direct de chez-moi, j’ai accepté un nouveau défi et ai récemment commencé un “vrai travail” comme le dit D. Pour la première fois de ma vie, je suis la titulaire d’une belle carte de métro mensuelle (je suis toujours allée au travail à pied), je m’entasse 2 fois par jour dans un train rempli de jeunes Brooklynois branchés (pas moi, eux), j’émerge à Union Square, remonte la 5e Avenue et, telle une vraie, passe mes avants-midi à observer les tweets des restaurants mobiles et la Shack Cam du Shake Shack. Attention, je me suis même acheté un beau trench noir pour me donner un peu de crédibilité.

Bref, question de passer mon stress pré-emploi, j’ai passé la semaine dernière à cuisiner. J’ai complètement oublié ce que c’est que de ne pas avoir un horaire hyper flexible (lire avoir tout le temps du monde pour faire tout ce que je veux quand je le veux) et je panique un peu à l’idée de rentrer chez-moi à 20h à tous les soirs, épuisée, affamée et sans rien dans le frigo – moi? Avec un frigo vide? Oui, je sais, mais bon. L’anxiété ne se raisonne pas.

Bref, j’ai cuisiné des plats que je peux facilement congeler pour les temps durs. J’ai ressorti un petit ragoût de boeuf à la marocaine de mes archives. Bizarrement, c’est une recette que je ressort toujours en temps de changements. Si vous la faites, vous pourrez peut-être m’expliquer pourquoi?

Ragoût de boeuf aux carottes et à la menthe, inspiré du magazine Bon Appétit de mars 2007 (la recette en français est au bas de la page).

With a Little Help From Our Friend – What Would You Cook?

At this point you probably all know that we love to cook – and to eat. You probably also all know that we have spent the past month camping in our new Brooklyn apartment, still waiting for our stuff to arrive from London (it was due in early December).

Photo from Kirey on Flickr

What you may not know is that we know some pretty cool people. And by cool, I mean generous. Take Maggie for example. She loves food too. And she is meant to be an amazing cook – I mean anyone who has a meat smoker in their backyard gets our respect but Maggie and her husband actually spend weekends sleeping on shifts when they smoke meat, to make sure they can keep an eye on it. She also has a great food blog and is even on Mashable’s list of Foodies one should follow on Twitter. How about that?

Well Maggie heard about our current cooking plight and decided to help us. Christmas is all about helping people in need, after all.

Read Maggie suggestions in her aptly named post, Dennis and Chloe Need YOUR Help on her blog, Eat Boutique.

Food We Miss – Pho Ba

It’s cold out. I work from home and spend most of my days sitting at our new kitchen table, in our empty apartment (remember how we do not have our stuff from London yet?), typing. The shock of coming back combined with the cold of the New York City winter – and it’s a cold one this year, believe me – makes me really miss what had become a daily occurrence when we were in Vietnam and Laos: Pho Ba.

Pho Ba is a fancy way to say Vietnamese beef noodle soup. While it’s readily available all over the world, we believe that this 13 year-old girl in Hanoi made the best version on earth.

It may have been the ridiculous heat , her smile when I got up and ran to the ice-bucket to show her that we did not need ice cubes in our beer, or simply the contrast between this seemingly dirty hangar/restaurant and the intricate, bold yet smooth flavour of the soup, but I swear this girl makes the best soup in the world.

We recently hung out with Jodi of Legal Nomads and agreed that pho could easily fall in the mysterious category of food that is usually better when someone else cooks it for you. We also included dumplings, empanadas, roti canai and the bacon cheeseburger we were devouring in that category. The next morning, I was up at 7, desperately trying to find the best recipe for all of the above listed items.

Does Pho really belong in that category? Well, I am not sure yet, but finding out definitely is on our list for 2010.

Want to help us figure it out? Try this detailed recipe from Jade’s Steamy Kitchen and then move on to this tempting list of the most authentic Pho recipes on the web, on aptly named

Oh and let us know what you think!

Eating in Dali – Things I Miss About China

We had great food in China Dali… I could really go for one of these right now.

The officially MSG-free dumplings made by the women of a large family in a tiny, tiny shop just off the West Gate.

Dali Food

The ridiculously overpriced but oh so delicious fried yak meat with chilies from Jim’s Tibetan Café.

The famous Across the Bridge Noodles in the large restaurant at the intersection of Foreigners street and the main tourist street.