Beef Stew

It’s winter so it’s like law of the land that us humans must consume beef stew.  Plus it’s actually cold here in Austin, it’s kind of freaky.  The Cayenne pepper and the brown sugar here make it sweetly spicy and awesomeeee.  You could also add turnips orrrr mushrooms ’cause that’d be dandy.

Beef Stew (fo four)

  • 1 lb stewing beef
  • olive oil (at least 2 tbsp)
  • 1 tbsp butter
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp tomato paste
  • 1 1/2 cups beef broth
  • a few shakes of Worcestershire sauce
  • 2 bay leaves
  • 1 tsp paprika
  • 1 tsp all-spice
  • 1 tsp brown sugar
  • 1/2 tsp white sugar
  • 1 tsp Cayenne pepper (or less if you don’t like it a little spicy)
  • 1 tsp dried oregano
  • kosher salt
  • ground black pepper
  • 1 tsp lemon juice
  • some red potatoes
  • 3 carrots, peeled and cut into a dice
  • 3 ribs celery, diced
  • 1 tbsp cornstarch
  • 2 tbsp water

Smother your beef with salt and pepper.  Heat the oil over medium-high heat.  Then add the butter and once it’s melted (careful not to brown it) start browning the beef in batches.

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Keep going…

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Birthday Cake!

Momufoku Milk Bar strikes again!  The first time I was flipping through their cookbook at the Austin Food and Wine Festival, I saw this:

I was sold and bought the cookbook immediately.  How couldn’t I?  That cake is preeetty.  Now let me say this one tiny thing:  I don’t even LIKE cake really, but I had to make this.  So when a friend’s birthday was approaching, I decided to give it a go.  Of course I never remember to photograph the final product so believe it or not the cake did turn out to look pretty much like that one up there.  Only maybe slightly uglier but semantics, okay?

Here’s how it’s built:

  • 1 recipe birthday cake
  • 1 recipe birthday cake soak
  • 1 recipe birthday cake frosting
  • 1 recipe birthday cake crumb

Basically you make a homemade funfetti sheet cake, cut it into three rounds, make frosting and this delicious crunchy crumble and put it all together.

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