Beef Stroganoff

I have decided that Cook's Illustrated is my favorite cooking publication. The in depth articles features only a few recipes. So rather than being overwhelming like most cooking mags, Cook's Illustrated teaches me the methods behind classic recipes and techniques. I probably would never have cooked Beef Stroganoff on my own but the write up in this month's edition inspired me to try it.

Although my taste for Beef Stroganoff is based on the Hamburger Helper box kind, the overall homemade outcome was a success. The meat was tougher than I had had hoped and I may even try to use ground beef next time (like Hamburger Helper).

Better Beef Stroganoff

You will need:

1 1/4 pound sirloin steak tips

2 tablespoons soy sauce

1 pound white mushrooms, wipe clean and quarter

2 teaspoons hot water

1 tablespoon dry mustard

1 teaspoon sugar

Pepper

1 tablespoon vegetable oil

1 medium onion, chopped fine

Kosher salt

2 teaspoons tomato paste

4 teaspoons unbleached all-purpose flour

1/3 cup plus 1 tablespoon white wine

1 1/2 cups beef broth

1/2 cup (or more) sour cream

1 tablespoon chopped parsley

Egg noodles

Trim meat of excess fat

Cut lengthwise (with grain) into 4 equal pieces

Poke each piece with a fork 10-12 times

Place in a baking dish and rub with soy sauce

Cover with plastic wrap and refrigerate

While meat marinates.....

Place mushrooms in a microwave safe bowl; cover with plastic wrap.

Microwave for 4-5 minutes or until mushrooms have released half of their water.

*this speeds up the cooking time

Drain and set mushrooms aside.

Combine water, dry mustard, sugar, and 1/2 teaspoon pepper in a small bowl until paste forms.

Pat steaks dry with paper towels and season with pepper.

Heat oil in a large skillet over medium-high heat until just smoking.

Place steaks in skillet and cook until browned on ALL sides.

*internal temp should be 130 degrees (6-9 minutes)

Transfer meat to a large plate and set aside.

Add mushrooms, onion, and 1/2 teaspoons salt to the skillet.

Cook until vegetables begin to brown and form dark bits on the bottom of the pan (6-8 minutes).

Add tomato paste and flour.

Cook, stirring constantly until onion and mushrooms are coated (1 minute-ish).

Stir in 1/3 cup wine, beef broth and mustard paste.

Bring to a simmer.

Scrape the bottom of the pan with wooden spoon to loosen brown bits.

Reduce heat to medium and cook until sauce has reduced slightly and thicken (5 minutes).

While sauce is reducing.....

Cut steak pieces across the grain into 1/4 inch thick slices.

Move reduced sauce OFF the burner.

Stir in meat and any accumulated juices.

* You don't want the meat to cook anymore so be sure to take the skillet off the direct heat

Stir in desired amount of sour cream and remaining white wine.

*You may want more than 1 tablespoon extra of wine)

Season with salt and pepper (I had to add lots of salt).

Oh and serve it over egg noodles!

The Best Salad Dressing

This salad dressing is my new go-to "light but flavorful" choice. It stores well in the fridge for a week or more.

Rose's Vinaigrette

(makes 1 cup)

Mash the following in the bottom of a mason jar:

1 tablespoon minced shallot

1 teaspoon Dijon mustard

1 teaspoon light brown sugar

3/4 teaspoon kosher salt

1/4 teaspoon fresh pepper

Pour into mixture:

1/4 teaspoon Worcestershire sauce

2 1/2 tablespoons red-wine vinegar

2 tablespoons freshly squeezed lemon juice

3/4 cup extra-virgin olive oil

I most recently served it over soft lettuce with roasted asparagus, goat cheese and these fabulous heirloom grape tomatoes...

Black Bean Burgers with Mango Salsa

Flavorful, healthy and fresh homemade black bean burgers are a vegetarian's delight. The mango-avocado salsa is just the right choice for a side or topping to the burger.

Black Bean Burger

You will need:

2 (15-ounce) cans blacks beans, rinse and drain

3/4 cup finely chopped cilantro, divide

3/4 cup shredded Monterey Jack Cheese

1/4 panko breadcrumbs

2 teaspoons cumin

1 teaspoon dried oregano

1 teaspoon salt

2 pickled jalapeno peppers, finely chop

2 large egg whites

Preheat oven to 350 degrees

Mash black beans in a large bowl

Stir in 1/2 cilantro and all ingredients through egg whites

Coat baking sheet lightly with oil

Shape into patties *don't make too big

Bake patties for 20 minutes, carefully turning once

Mango-Avocado Salsa

Combine the following:

1 medium mango, chopped

1 avocado, chopped

3 tablespoons shallots, finely chopped

1 garlic clove, pressed

Juice of a lime

Serve each beanie burger on your favorite bun and top with butter lettuce and mango-avocado salsa. Yum.

Camellias and Risotto

There is no better gift to receive on the first day of spring than a palette of handpicked camellias. My lunch guests on Saturday left us with this beautiful assortment from their garden.

With an amazing centerpiece already on the table, I had to make a homemade supper. Salmon on the grill, crispy oven new potatoes and asparagus risotto kept us from having to grocery shop on such a nice day.

Risotto with White Wine and Asparagus

You will need:

3 cups low-sodium chicken broth

3 cups water

2 tablespoons olive oil

1 cup onion, minced

1 tablespoon garlic, minced

1 teaspoon kosher salt

2 cups Arborio rice

1-2 cups asparagus, cut into bits

1/2 dry white wine

2 tablespoons butter

1/4 ish freshly grated Parmesan cheese

Bring broth and water to barely a simmer in a saucepan.

Heat olive oil in a large saucepan or dutch oven.

Add onion, garlic and salt.

Saute until onion is soft- about 8 minutes. Don't brown onions!

Cut asparagus into small bits and add to simmering liquid.

Stir rice into onion saute pan and cook, stirring until rice is hot- about 2 minutes.

Add wine and simmer, stirring until wine is absorbed.

Add broth one cup at a time, stir often.

Add more broth only when previous batch has absorbed.

Asparagus bits will gradually get added to rice pot.

Adjust heat to maintain a simmer.

This should take about 20 minutes for creaminess.

You may not use all the liquid or you may need to add more water.

A note on vegetables- This risotto is great with any green veggies. I would have added some frozen baby peas and herbs if I had on hand. A squeeze of lemon always brightens up vegetable risotto.

And if you have a sweet tooth.....

Spread vanilla bean ice cream between two chocolate chip cookies. YUM.

Irish Update

The corned beef was a hit. The men raved over the meat but I thought the cabbage and broth was amazing.

You will need:

3 tablespoons olive oil

1/2 onion, chopped

1 head celery with leaves, chopped

6 carrots, chopped

1 garlic clove, halved

2 bay leaves

1 cabbage, cut into wedges

Preheat oven to 300 degrees

Saute all ingredients except cabbage in a large dutch oven

Cook until they become soft- about 10 minutes

Remove meat from the brine and rinse

Lay meat on top of veggies

Add water to cover the meat and bring to a boil

Skim off any foam

Bring to a simmer and add lid

Simmer for 15 minutes

Add cabbage wedges on top of meat, cover

Put in oven for 3 hours

Remove meat, cover with foil and let sit for 20 minutes

Serve meat in shallow bowl with broth and cabbage.

* We ate ours with buttered cooked carrots, parsnips and potatoes

Erin Go Bragh

Now that I am part of an Irish family, I felt it was time to embrace St. Patrick's Day- or at least the cuisine. This Wednesday I will prepare my first corned beef and cabbage meal. With help from Justin the beef is already pickling in the fridge! Stay tuned for the finale on Wednesday but here is what we have prepared so far.

Beef Brine

You will need:

6 tablespoons pickling spice*

1 cup brown sugar

1 cup kosher salt

4 sprigs of thyme

2 bay leaves

2 1/2-3 pounds beef brisket (may need to cut in half)

*I found pickling spice at the Dekalb Farmer's Market. You could make your own with 1.5 tablespoons each of whole coriander, mustard seeds, peppercorns, allspice.

Combine all ingredients except beef in bowl

Add brisket and rub mixture into meat

Place rubbed beef in a plastic bag, pressing more brine mixture into the beef

Pour in water until meat is submerged

Refrigerate for one to ten days, mine will be brining for 4 days.

Tribute to Aspen

I would not dream of trying to recreate 99 percent of the fabulous food we consumed in Aspen. Those culinary memories should stay as memories, and I would never be able to make anything half as delicious. But a few simple pleasures were worth a try......

Cloud Nine Salad

Inspiration from Cloud Nine Bistro and Madaket Market version

You will need:

Bowl full of greens

1/4 jar sun-dried tomatoes

1/4 red onion, sliced thin

2 cups mushrooms (baby bellas or shitake), sauteed

1 cucumber, cut into half moons

1/4 cup Roquefort cheese

1/4 cup mayo

1/4 cup vinegar (tarragon or red wine)

S&P

Prepare the veggies

Sauté the mushrooms

Mix the dressing by combining the Roquefort cheese, mayo and vinegar.

* Portions for the dressing are completely up to personal preference. You may even want to add some olive oil.

Toss the greens with veggies and dressing

Now for a little Aspen comfort food...

Ajax Cheesy Polenta and Shaved Brussels Sprouts

Inspiration from Aspen and Madaket Market version

Back at home in Georgia, we paired the cheesy/sauteed shaved Brussels sprouts with bone-in ribeye instead of stripped bass.

Cheesy Polenta

Boil 4 cups of water

Whisk in 1 cup of yellow corn grits

Stir constantly for a few minutes and until thick

Turn down the temp to a simmer

Cook uncovered, stirring often for 45 minutes to an hour

Add water if the polenta gets too dry

Dollop in 1/4-1/2 stick butter

Stir in a handful of Parmesan

Feel free to add salt, pepper and milk/cream

Shaved and Sauteed Brussels Sprouts

You will need:

1 pound Brussels sprouts

2 tablespoons butter

3 tablespoons olive oil

12 medium shallots, thinly sliced

6 garlic cloves, thinly sliced

1/2 cup pine nuts, toasted

2 tablespoons lemon juice

Slice Brussels sprouts using a Cuisinart slicing attachment

Heat butter and olive oil in a large saute pan

Add shallots and garlic

Saute until shallots are translucent, 3 minutes-ish

Add shaved Brussels sprouts and increase heat to medium high

Saute for about 8 minutes or until tender

Stir in 1/2 pine nuts and lemon juice

Season with S&P

Toast remaining pine nuts in a dry saute pan over low heat

Transfer sprouts to a serving bowl and top with remaining pine nuts

Serve Brussels sprouts over the polenta as a side or topping to fish, steak or chicken.