Stir-Fried Beef (or Bison) and Broccoli
From Gourmet Magazine, October 1990: http://www.epicurious.com/recipes/food/views/STIR-FRIED-BEEF-AND-BROCCOLI-13212
Ingredients
For the beef: 2 teaspoons soy sauce
1/4 teaspoon sugar
1/4 teaspoon salt
3/4 pound boneless beef or bison sirloin, cut across the grain into 1/4-inch-thick slices
For the sauce:
1 tablespoon cornstarch
1 tablespoon soy sauce
1 tablespoon medium-dry Sherry or Scotch
1/4 cup chicken or beef broth or water
1 teaspoon sugar2 teaspoons sesame oil
3 tablespoons vegetable oil
1 tablespoon minced peeled fresh gingerroot
1 tablespoon minced garlic
a 4-inch fresh red chili, seeded and minced (wear rubber gloves) or 1/2 tablespoon dried hot red pepper flakes
1 pound broccoli, cut into flowerets and the stems peeled and cut into 1/2-inch-thick sticks
cooked rice as an accompaniment
Preparation
Prepare the beef:
In a small bowl stir together the soy sauce, the sugar, and the salt, add the beef, and let it marinate for 20 minutes.
Make the sauce while the beef is marinating: In a small bowl dissolve the cornstarch in the soy sauce and stir in the Sherry, the broth, the sugar, and the sesame oil.
Heat a wok or large heavy skillet over high heat until it is hot, add 2 tablespoons of the vegetable oil, and heat it until it just begins to smoke.
Stir-fry the beef in the oil in batches for 1 minute, or until it is no longer pink, and transfer it as it is cooked with a slotted spoon to a plate. Add the remaining 1 tablespoon vegetable oil to the wok, heat it until it is hot but not smoking, and in the oil stir-fry the gingerroot, the garlic, and the chili for 30 seconds, or until the mixture is fragrant. Add the broccoli and stir-fry the mixture for 1 minute. Add 1/3 cup water and steam the broccoli, covered, for 1 1/2 to 2 minutes, or until it is crisp-tender. Stir the sauce, add it to the wok with the beef and any juices that have accumulated on the plate, and cook the mixture, stirring, for 2 minutes, or until the sauce is thickened and the beef is heated through.
Transfer the mixture to a heated platter and serve it with the rice.
Cherry Clafouti
This is a very easy dessert that can be popped in the oven while dinner is being eaten, ready to come out warm in time for dessert. Can be eaten alone, or topped with a dusting of powdered sugar or ice cream….
Ingredients:
4 Tablespoons melted butter
4 cups cherries, pitted – this is about 1.5 pounds
2/3 cup flour
a pinch of salt
3 eggs, lightly beaten
½ cup sugar
1 cup milk
½ to 1 teaspoon vanilla extract (depends on how much vanilla you prefer)
Procedure:
Drizzle 2 tablespoons of the melted butter in a 10 inch pan (you can use a quiche pan, a spring-form, or a cake pan). Arrange the cherries on the bottom of the pan (you can sprinkle a few tablespoons of cognac or kirsch over them if you wish).
Preheat the oven to 425 degrees. In a small bowl, whisk the flour and salt together. In another bowl, whisk the eggs with the sugar. Add the milk and the vanilla to the egg mixture and whisk until blended. Add the rest of the melted butter and the flour and salt mixture and whisk until smooth. Pour the batter over the cherries and place in the oven; bake for 5 minutes and lower the temperature to 350 degrees. Bake for about 40 minutes longer, until the clafouti is puffed and golden brown. Serve warm.