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Re: Flemish Beef Carbonade
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Tim W
May 22, 2012, 2:09:14 PM5/22/12
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On 22/05/2012 18:47, sf wrote:
> On Tue, 22 May 2012 09:38:15 -0700 (PDT), Judith in France
> <judith...@googlemail.com> wrote:
>
>> This is a recipe I have used in the past and thought you might like to
>> see the difference in ingredients to the earlier recipe, it's in
>> French but easily translated by Google for those who don't speak
>> French. The recipe was published by Odelices.
>>
>>
>> Carbonade flamande
> Curious about the "gingerbread" mentioned in that recipe. Is it what
> I think of as gingerbread, which is cake, or what we call "ginger
> snaps" which are a cookie/biscuit? "Slices" has me confused.
> http://farm3.static.flickr.com/2099/1592874621_b594bb30d5.jpg
> http://www.nibbledish.com/public/images/cached/567x/recipe_images/3aa9090b173137b1e1c4a3120230b8e9.jpg
>
> I think I'll blend these two recipes and see what I get
> http://www.cookingchanneltv.com/recipes/laura-calder/beef-in-beer-recipe/index.html
> http://simplyrecipes.com/recipes/carbonnade_beef_and_beer_stew/
>
> Using tomato paste instead of sugar sounds good to me. I have red wine
> vinegar (balsamic too) and cider, but I'll go with the mustard
> alternative because hubby doesn't like things that taste too sour (he
> hates sauerkraut). Ginger might be a good addition to it, but I
> couldn't figure out what form it comes in by the recipe above. I did
> find this, but I'm still confused by the recipe's term: slices.
> http://frenchfood.about.com/b/2008/11/03/french-gingerbread-recipe.htm
> Even that picture shows big chunks/pieces. How big are these slices
> anyway? I can't imagine a stew with 1.5 kg of meat soaking up 8 of
> those chunks.
I am pretty sure it isn't anything like gingerbread. Pain d'epices is
literally 'spice bread' and I don't think it is sweet. Maybe Judith can
tell us what it means in Flemmish/Belgian.
Tim w
> On Tue, 22 May 2012 09:38:15 -0700 (PDT), Judith in France
> <judith...@googlemail.com> wrote:
>
>> This is a recipe I have used in the past and thought you might like to
>> see the difference in ingredients to the earlier recipe, it's in
>> French but easily translated by Google for those who don't speak
>> French. The recipe was published by Odelices.
>>
>>
>> Carbonade flamande
> Curious about the "gingerbread" mentioned in that recipe. Is it what
> I think of as gingerbread, which is cake, or what we call "ginger
> snaps" which are a cookie/biscuit? "Slices" has me confused.
> http://farm3.static.flickr.com/2099/1592874621_b594bb30d5.jpg
> http://www.nibbledish.com/public/images/cached/567x/recipe_images/3aa9090b173137b1e1c4a3120230b8e9.jpg
>
> I think I'll blend these two recipes and see what I get
> http://www.cookingchanneltv.com/recipes/laura-calder/beef-in-beer-recipe/index.html
> http://simplyrecipes.com/recipes/carbonnade_beef_and_beer_stew/
>
> Using tomato paste instead of sugar sounds good to me. I have red wine
> vinegar (balsamic too) and cider, but I'll go with the mustard
> alternative because hubby doesn't like things that taste too sour (he
> hates sauerkraut). Ginger might be a good addition to it, but I
> couldn't figure out what form it comes in by the recipe above. I did
> find this, but I'm still confused by the recipe's term: slices.
> http://frenchfood.about.com/b/2008/11/03/french-gingerbread-recipe.htm
> Even that picture shows big chunks/pieces. How big are these slices
> anyway? I can't imagine a stew with 1.5 kg of meat soaking up 8 of
> those chunks.
I am pretty sure it isn't anything like gingerbread. Pain d'epices is
literally 'spice bread' and I don't think it is sweet. Maybe Judith can
tell us what it means in Flemmish/Belgian.
Tim w
Boron Elgar
May 22, 2012, 3:14:44 PM5/22/12
to
On Tue, 22 May 2012 19:09:14 +0100, Tim W <tim....@mtavirgin.net>
wrote:
This is not too dissimilar from sauerbraten, which sometimes calls for
the addition of gingersnaps or gingerbread to the juices.
I would put pain epice as akin to gingerbread.
Boron
wrote:
the addition of gingersnaps or gingerbread to the juices.
I would put pain epice as akin to gingerbread.
Boron
Message has been deleted
Boron Elgar
May 22, 2012, 7:16:36 PM5/22/12
to
below.
Gingerbread is often referred to as spice cake, by the way. Usually
molasses or treacle or brown sugar is used.
http://www.davidlebovitz.com/2009/04/pain-depices/
Pain d’Epices
One 9-inch (23cm) loaf
Adapted from Baking for All Occasions by Flo Braker
Pain d’épices makes the most wonderful afternoon snack when you’re
foraging around for something slightly sweet, as I often find myself
doing, but don’t want something rich or creamy. That said, you could
dress it up with a swipe of cream cheese or jam, or use slices of pain
d’épices to make an impromptu strawberry shortcake, piling on the
berries and cream between a few moist slices.
3 1/2 cups (455g) flour
1/2 cup (60g) dark rye flour
2 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon freshly-grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon freshly-ground black pepper
1/2 teaspoon anise seeds (whole)
2 ounces (55g) unsalted butter, at room temperature
1 large egg, at room temperature
1 cup (340g) honey
1 tablespoon finely-grated orange zest
1 cup (240ml) water
1. Preheat the oven to 350º (180ºC). Butter a 9-inch (23cm) loaf
pan, dust it with flour, then tap out any excess.
2. Sift together the flour, rye flour, baking soda, the ground
spices and salt in a bowl. Sprinkle in the anise seeds.
3. In the bowl of a standing electric mixer, or by hand, mix
together the butter, egg, honey (or honey and jam), and orange zest.
4. Add the water, then add the dry ingredients in three additions,
scraping the sides of the bowl to make sure everything gets mixed in
evenly.
5. Transfer the batter to the prepared loaf pan and bake for 60
minutes, or until a toothpick inserted into the center comes out
clean. The top will bake to a somewhat dark color, which is normal.
6. Cool 10 minutes, then tip the cake out of the loaf pan. Let
cool completely before slicing.
Storage: Pain d’épices can be wrapped in plastic and stored for at
least a week, during which time the flavors will meld and it’ll get
denser. It can also be frozen for a few months.
sf
Jun 25, 2012, 1:57:58 PM6/25/12
to
On Tue, 22 May 2012 14:09:43 -0700 (PDT), Judith in France
<judith...@googlemail.com> wrote:
> It is like gingerbread, but very lightly spiced with ginger, the
> sweetness is minimal. It is sold here and is always used to serve
> with foie gras. I must ask my neighbour how to make it, I usually buy
> it.
Did you ever get the recipe, Judith - or was the one Boron posted
close enough?
--
Food is an important part of a balanced diet.
<judith...@googlemail.com> wrote:
> It is like gingerbread, but very lightly spiced with ginger, the
> sweetness is minimal. It is sold here and is always used to serve
> with foie gras. I must ask my neighbour how to make it, I usually buy
> it.
Did you ever get the recipe, Judith - or was the one Boron posted
close enough?
--
Food is an important part of a balanced diet.
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