Thursday, June 7, 2012

Estofado de Carne con Soufflé de Colifor: Beef Stew with Cauliflower Souffle

Today I was lucky to have my only class of the day canceled, so what did I do? I not only got to sleep in until 8:30, and get some much needed sleep, but I also got to help Lucy prepare another delicious Peruvian dish! In the following blog I will lead you through the process of making Estofado de Carne (Beef Stew) and Souffle de Coliflor (Cauliflower Souffle). This stew combines the sweetness of carrots and tomatoes with the spice of ají to make your mouth explode with flavor. I hope you thoroughly enjoy preparing this dish and sharing it with those around you! Like always if you like what you read please follow this blog by going to the links on the righthand side of the page, also follow the blog on Facebook where you can see more photos and join the conversations of other followers. Feel free to leave a comment below, and finally please share this recipe with your friends and family through Facebook, Pinterest, and/or any other social media site you use! Thanks for the support and be sure to come back to see future blog entries! 

Estofado de Carne: Beef Stew

  • 1.5 kilo carne (this is enough meet for 10 plates, so if using chicken substitute for 10 pieces or 10 portions of chicken)
  • 4-6 tbs. oil to fry the onion
  • 1 large red onion
  • 3 carrots
  • 1 cup of peas 
  • 2 ají amarillo (as I mentioned in another post a substitute could be serranos or another medium-hot pepper) 
  • 5 medium tomatoes (with 1/2 cup water) 
  • 1 tsp. oregano
  • 1 tbs. garlic paste (or one minced clove)
  • 1/2 tsp. pepper
  • 1/2 tsp. cumin 
  • 1 tbs. paprika
  • 1 tsp. vinegar 
  • 2 cups water
  • 5-10 potatoes (depending on if you want to add a half or whole potato to each plate)
  • rice for 10 (alter how much you make depending on the appetite of those eating)
First dice the onions, slice and deseed the ají, and slice up your carrots into thin bite-size pieces. Next fry your onions in about 4 tablespoons of oil on high heat for 5 minutes. After 5 minutes add the garlic and vinegar and fry for another minute. Continue to add pepper, cumin, paprika, and oregano and fry for 1 minute before adding in the meat. Once you add the meat stir everything together for a minute or two while you get everything all mixed together. Next add 2 cups of water and let it cook for 1 hour on medium heat. After an hour slice each tomato into fourths and add them into the blender with half a cup of water. Once the mixture is well mixed add it to the stew along with the carrots, ají, and peas and let it continue to cook for about 30 minutes. While the stew is cooking for the last half hour prepare your potatoes and rice. Finally take the stew off the heat and prepare each plate with rice, potato, and a portion of meat and sauce.

Onions frying in pan.
Peas and carrots ready and chopped.
Spices waiting to be added to the mix.
Beef cut and ready to go.
Ready to add the water and start the hour long cooking process. 

Soufflé de Coliflor: Cauliflower Souffle

  • 1 medium to large head of cauliflower
  • 400 grams evaporated milk
  • 350 grams heavy cream
  • 250 grams grated mozzarella
  • 70 grams grated parmesan 
  • 8 eggs
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 tsp. oregano
  • 1/2 tbs. garlic paste
First off wash the cauliflower and then slice it into smaller pieces. Once at desired size put the cauliflower in a pot of boiling water for about 15 minutes. While the cauliflower is boiling mix together the remaining ingredients in a large mixing bowl. When the cauliflower is ready take it off the heat, strain it, and add it to the mixing bowl with the other ingredients. Next you will need to grease or butter a large class cake pan and pour the contents into it. Once the contents are spread through the pan take margarine and put small pieces of it across the top of the pan like the last photo below. Finally put the souffle into the over and let it cook for 40 minutes to an hour at 350 degrees F. You will know the dish is ready when you can insert a knife or toothpick into it and it comes out clean. Once you reach this point take it out of the oven, let it cool for a few minutes, cut and serve.

Lucy cutting up the cauliflower
Cauliflower in hot water waiting to be drained.
Remaining ingredients to be mixed together.
Mixture ready to go into pan. 
Adding last touch of margarine to the dish before cooking.


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