Have I mentioned how much I like to bake? That's because I don't. But I do have an idea for some kick-ass cookies. I will come up with a recipe someday, but if I don't write it down, I will forget it forever.
Here's the gist:
-Molasses cookies with one or more of the following:
-Dark chocolate chunks
-Crystallized ginger
Tuesday, February 10, 2009
Stroganoff for the Refined Palate
Beef Stroganoff is delicious. And it turns out, it does not originate solely from a Hamburger Helper box. It's actually from Russia...but then again, so was Hamburger Helper last time I checked.
This version includes a white wine and dill sauce combined with the usual ingredients: beef, mushrooms, and noodles.
-Braise some cubed beef with some olive oil, dry white wine, and beef stock
-Remove beef once it is cooked to medium, leaving the sauce to simmer and reduce
-Add dill, salt, and pepper (maybe a pat of butter as well, but don't tell Jill)
-Once the sauce is reduced and thickened up, return the noodles (have I mentioned noodles yet? You're cooking pasta at the same time, right? Farfalle works well.) and beef to the pan and simmer for a while. Maybe even throw the whole thing in the oven to cook together.
-Top with a little Greek yogurt and dill.
Just like that little glove guy used to make.
This version includes a white wine and dill sauce combined with the usual ingredients: beef, mushrooms, and noodles.
-Braise some cubed beef with some olive oil, dry white wine, and beef stock
-Remove beef once it is cooked to medium, leaving the sauce to simmer and reduce
-Add dill, salt, and pepper (maybe a pat of butter as well, but don't tell Jill)
-Once the sauce is reduced and thickened up, return the noodles (have I mentioned noodles yet? You're cooking pasta at the same time, right? Farfalle works well.) and beef to the pan and simmer for a while. Maybe even throw the whole thing in the oven to cook together.
-Top with a little Greek yogurt and dill.
Just like that little glove guy used to make.
Monday, February 9, 2009
Sea Bass
Sea Bass is a controversial fish. It is so tasty that it has formed a campaign against eating it, citing some mularkey like overfishing statistics. Seriously, I know a guy who once worked at NOAA, and it's pretty much a joke. Everyone knows fish are a renewable resource, like tempeh, or bamboo.
Look, I don't want any trouble, so I'm happy to make the following recipe using any kind of whitefish, but just know that if you want maximum deliciosity, use sea bass.
-Fish (preferably Sea Bass -- see above)
-Olive oil
-Small, sweet tomatoes
-Garlic
-White balsamic vinegar
-Lemon juice
Cook the tomatoes and garlic in olive oil until tomatoes are tender. Splash in some vinegar and lemon juice as you go along.
Puree the whole mixture and you've got a delicious sauce for your fish. Cover the fish in the puree and bake. Garnish with something green.
Subscribe to:
Posts (Atom)