Sunday, June 17, 2012
Sunday, November 28, 2010
- Beef Stroganoff
- 2 lbs. beef chuck roast
- 1 teaspoon beef bouillon granules
- ½ teaspoon ground black pepper
- 3 tablespoons Worcestershire sauce
- 4 ounces butter
- 4 green onions, sliced
- 4 tablespoons all-purpose flour
- 4 cups low-sodium beef broth
- 1 tablespoon prepared mustard
- ½ teaspoon dried chives
- ¼ teaspoon dried tarragon
- ¼ teaspoon dried thyme
- 8 ounces button mushrooms, sliced
- 1 cup chopped white onions, optional
- butter, for sauteeing
- 4 fluid ounces sour cream, more (or less) to taste
- ¾ cup white wine
- 2 tablespoons dry sherry, optional
- salt, to taste
- freshly ground black pepper, lots, to taste
- cooked egg noodles, tossed w/butter (depending on our mood - we sometimes get the Amish noodles - more rustic and really suits this dish, but the common lighter and wider noodles - pic above - are wonderful)
- fresh parsley, chopped
Heat a very large skillet over high heat, melt and lightly brown the butter, add beef and brown the beef strips quickly (get all seasoning and juices into pan), then push the beef strips off to one side. Tilt the pan to allow juices to run to empty side then add the green onions to the juice and cook slowly for 3 to 5 minutes.
Whisk the flour into the juices of the pan; whisk and get most lumps out as you slowly pour in beef broth and bring to a boil, stirring constantly, whisking to remove lumps. Lower the heat and stir in mustard, beef granules, and herbs. Add some pepper and salt. Cover partially and simmer for 2 hours or until the meat is tender, stirring occasionally.
(Optional - about 45 minutes before serving, caramelize the chopped onions over slow heat) About 20 minutes before serving, in a small NOT NONSTICK skillet, pan roast mushrooms over very high heat in 2 T butter (almost dry pan). Get them really good and caramelized by not crowding the pan.
Five minutes before serving, stir in the mushrooms, (caramelized onions if using), sour cream, and white wine. Heat briefly then salt and pepper to taste. If you like black pepper, give a fresh sprinkling on each dish - it really gives it that smoky flavor to set off the rich cream. Garnish w/coarsely chopped parsley, and serve atop the buttered and parslied egg noodles and the buttered sourdough. BUTTER!
Saturday, June 26, 2010
Saturday, April 24, 2010
- 2 tablespoons honey
- 2 tablespoons coarse mustard
- 1 (8-ounce) French bread baguette
- 6 ounces thinly sliced smoked turkey breast
- 1/4 pound Brie cheese, thinly sliced - I probably used more. Okay. I used more.
- 1 cup trimmed watercress
- 1 cup thinly sliced peeled Granny Smith apple
- 1/8 teaspoon freshly ground black pepper
Preheat oven to 475°.
Combine honey and mustard in a small bowl. Cut bread in half lengthwise; place on a baking sheet and toast in oven 3-4 minutes, turn and toast just a bit longer (you want chewy, not tough). Spread honey mixture on bottom half of loaf; top with turkey and cheese. Bake until cheese begins to melt.
Arrange watercress and apple slices onto melted cheese; sprinkle with pepper. Cover with top half of loaf, and cut into 4 portions.
Thursday, April 22, 2010
2 cans whole tomatoes
1 cup very coarsely chopped onion
1 medium jalapeno, seeded and chopped
1 medium red chile, seeded and chopped (or just another jalapeno or omit entirely for wussy purposes)
2 medium chipotle pepper (seeded if you're a superwus), add a little adobo sauce if you like it smokier and spicier
3 cloves garlic, smashed and peeled
big pinch sugar
1 teaspoon salt
1 juice of whole lime
¼ cup fresh cilantro leaves, more or less to taste
Into a food processor, add one can of tomatoes into the bowl. Add the onion, peppers, garlic, sugar, salt, and lime juice. Process till smooooth. Or as you like... It'll get hit again in a sec.
Reserve the juice from remaining can of tomatoes, add remaining and PULSE until desired consistency, using juice only if necessary. (Salsa will create own juice).
Tuesday, April 20, 2010
- good instant-read digital thermometer
- (4) 4-5 oz creme brulee dishes or souffle ramekins (the former are more shallow with larger diameter - I can't find mine. they're somewhere. damnit.)
- and a tea kettle makes pouring the water a lot less, um, dangerous. for you and the custard...