Steak and Peppers

Here is another entry from the kitchen of my fantastic sister. Although, as you'll see, she can't really take all the credit for this one. And although it isn't the most flavorful or most complex dish our father makes, it has been a family favorite for a long time.

This is probably one of my favorite dishes Dad makes.  It is a simple combination of steak, onions, carrots, and peppers with a soy sauce tang and some serious chili spice.  The peppers release a distinctive smell when you start them in the pan and the instant I smell it I know good things are coming!  

If you don't have a wok (embarrassingly enough I do not) a cast iron skillet does the job just fine.  The key is to stir, stir, stir the vegetables and not to touch the meat!  

First start the chilies in the pan to get that lovely spicy oil all through the cooking oil.  Do not dice the chilies, leave them whole and remove them before serving.  Now that my family is completely addicted to spicy food (and why we think it is awesome that Christopher can burn off your taste buds!) I use 3 whole dried chilies, but you could use just 1 or 2 if you are not a fan of that burning feeling on your lips. Next, add the grated ginger to the pan and cook for 30 seconds.

Then you sear the meat in the seasoned oil, turning/tossing once so that each side gets all caramelized and delicious.  Once each side is browned, remove the meat to a plate and add the vegetables to the pan. Order is important here, according to how you like your vegetables done.

I like my vegetables (with the exception of the onions) to be crunchy.  However you like them done, keep continuously tossing them to prevent burning since the pan is kept so hot.  I would start the carrots and bell peppers first, they take the longest to cook.  Cook for 3 minutes, then add the onion.  Cook the onion till it is translucent then add the meat back cooking till your veggies are done how you like them. *Note from Mae: often celery is added to this recipe, and it adds welcome crunch! Feel free to experiment with adding extra veggies, building from the base of peppers and onions.

Combine the soy sauce, water, and arrowroot then add to the pan.  Cook till the sauce thickens.  I like more sauce so I use ½ cup water.  Serve this on top of white or brown rice.

• 1-3 chili peppers (if dried, soak in hot water to reconstitute)
• 2 tsp grated ginger
• ½ pound steak, cut into thin strips
• 1 bell pepper, cut into thin strips
• 1 carrot, cut into matchsticks
• 1 medium onion, cut into thin strips
• *1-2 stalks celery, sliced diagonally into 1/2" thick pieces
• ¼ cup soy sauce
• ¼ - ½ cup water
• 1 Tbsp arrow root

Raspberry Cream Cake

I told you that my sister Elizabeth was the one who you wanted to bring the cake, and this recipe is the reason why (IMHO). There is a fancy-pants bakery near her apartment that makes this divine multi-layered torte, with layers of butter cream, whipped cream and raspberries. One year for my birthday she set out to create her own version of this delicious dessert, and I think that the result is even better than the original! I strongly recommend sitting down with a slice of this cake, a cappuccino and a good book. You won't regret the indulgence.

Raspberry Cream Cake
For the Sponge Cake

• 4 eggs
• 2 cups granulated sugar
• 1/2 tsp salt
• 2 tsp vanilla
• 1/4 cup unsalted butter, melted
• 1 cup boiling milk
• 2 cups all purpose flour
• 2 tsp baking powder

1. Preheat oven to 350F
2. Beat eggs until very light, then beat in sugar, salt and vanilla. Beat in melted butter and boiling milk.
3. Sift together flour and baking powder, beat in to liquids quickly.
4. Immediately pour into greased and floured 9 inch cake pans (two).
5. Bake at 350 degrees for 25-30 minutes. When done, it will be golden brown and will spring back to the touch.

For the Butter Cream Frosting

• 1/4 cup Crisco
• 1/4 cup butter (unsalted)
• 1/2 tsp vanilla
• 2 cups powdered sugar
• 1-3 Tbsp milk, added one at a time

1. Cream together Crisco, butter and vanilla.
2. Add sugar.
3. Add mile 1 Tbsp at a time, until frosting reaches spreadable consistency.

For Whipped Cream

• 1 1/2 pints heavy whipping cream
• powdered sugar to taste
• vanilla to tast

Beat all ingredients together until very stiff.

Raspberry topping: 1/2 jar of room temperature raspberry jam
Fresh raspberries for garnish.

Assembly:
1. Place one 9" layer cake on cake tray.
2. Cover top with 1/4" later of buttercream frosting.
3. Cover top with thin layer of raspberry jam.
4. Cover with 1/2" layer of whipped cream.
5. Place second layer cake on, and repeat steps 2 and 3 (leaving jam exposed on top of cake).
6. Completely coat the sides of the cake with whipped cream. Pipe around edge of top of cake with star tip if desired.
7. Add raspberries to top of cake for garnish.

Sorry about the lack of photos, apparently we devoured this before we could managed to take any good pics! I guess that means we'll just have to make it again soon, and I see absolutely no problem with that.