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The Ultimate Beef Stroganoff From Scratch September 26, 2014

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Plated Stroganoff with roasted veggies

As Fall starts bringing us cooler weather, I start thinking of these hearty dishes from my youth (a very long time ago). My mother made Beef Stroganoff with Cream of Mushroom soup, dried reconstituted onions and anything else processed she could get her hands on. It was the age of processed foods, I really don’t blame her. My great grandmother (who was my true inspiration for cooking and gardening) on the other hand was a “scratch cook,” nothing processed and everything full fat and delicious. She was raised on an Indiana farm and spent her first 60 years there. Then they sold the farm and moved to Glendora, California where I spent almost every weekend with her till I was 14. I never saw her use a recipe and Beef Stroganoff was probably her most exotic meal. I added a few of my personal touches to this, she never used smoked paprika and  I don’t think she ever used buffalo or sherry. She made her noodles from scratch and we would roll them out with the same old rolling pin I use today. This is an easy recipe and you can take out some of the fat by using milk where I used cream and if you really want to you can use low fat sour cream or yogurt…. but I suggest that you try it this way first. It is a “splurge meal.”

Ingredients:

  • About 1 pound of beef, you can use sliced sirloin, ground beef or ground buffalo like I did.
  • 3 Tablespoons olive oil
  • 1 # of crimini mushrooms (baby bella) sliced. Wild mushrooms would be great in this!
  • 3 shallots or 1 sweet onion diced
  • 1/4 cup glace (reduced beef stock (you can make this or buy it. Make it by reducing down 4 cups of beef stock to 1/4 cup)
  • 5 cloves of garlic finely minced
  • 1 Tablespoon Smoked Sweet Paprika
  • 1 stick of butter
  • 1/2 cup of flour
  • 2 cups cream or milk (I used cream)
  • 1/4 cup sherry
  • 1/2 of a nutmeg grated (about a teaspoon)
  • 1 cup sour cream
  • Egg noodles cooked and buttered with 2 tablespoons of butter and 3 TBS fresh minced parsley

Method:

  • In a large saute pan or wok add beef and olive oil and start to brown
  • When the meat starts to brown add the onions & mushrooms till slightly golden
  • Clear a hot spot in the pan and add garlic, stir in
  • Add the glace and paprika then put on a very low simmer.

Strog 1

 

LDEI Pinning and scholarship 019

Make the cream sauce:

  • In a 4 qt sauce pan, melt the butter and then stir in the flour with a whisk
  • Add the cream/milk and heat as it thickens
  • Add the Sherry & Nutmeg and stir again.

cream sauce

 

We are ready for STROGANOFF! Pour the cream sauce into the pan with the beef and mushrooms. Heat till almost bubbling, then add the sour cream and stir till the sauce is all one color. Remove from heat. Serve over the noodles with chopped fresh herbs. Parsley, chervil or thyme all go well with this. I served it with roasted Brussels sprouts and Vidalia onions. This serves 4 we had leftovers for two nights.

Strog stirring in

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Pan De Yuca con Mantequilla de Guayaba y Chile: Yuca Bread with Cheese and Guava Chile Butter April 22, 2013

Pan De Yuca con Mantequilla de Guayaba y Chile: Yuca Bread with Cheese and Guava Chile Butter

yuca bread close up

This gluten free recipe is an inspiration by Jose Garces from his fantastic book, The Latin Road Home. He is an Ecuadorian who was raised in Chicago. The book covers foods from Ecuador, Peru, Mexico, Spain & Cuba. This bread is made all over South America, but the recipe varies greatly from country to country.

The Yuca flour is easy to find in most Hispanic Markets, it is often called Casava Flour or Tapioca. The brand I got was Brazilian and reading the label was a challenge. I do read Spanish, but Portuguese, not so much. The ratio of flour to cheese sounds kind of crazy, but it works. Serve the bread hot from the oven for a spongy texture or warm (for a denser interior with the dough settling more and forming air pockets).

yuca bread dough balls

Ingredients:

  • 1 cup yucca flour
  • 1 pound queso fresco finely grated
  • 1 large egg, beaten
  • 1 tsp baking powder
  • 2 Tbs whole milk
  • 1 Tbs butter, melted
  • 1 tsp sea salt
  • 1 tsp granulated raw sugar
  • Guava Chile Butter (recipe follows: optional)

Method:

yuca bread baked

Preheat oven to 375

  • Line a baking sheet with parchment or a Silpat
  • In the bowl of a food processor, combine the flour, baking powder, salt and sugar. Pulse a few times to combine.
  • Put the cheese in the processor, then mix all of the wet ingredients together and pour into the processor bowl while the blade is going. It will form a ball in about a minute, Take it out of the processor and lay it on a yucca floured surface.  Allow to rest a few minutes
  • Form into a log and cut into 10 equally sized pieces. Roll into balls, These will be slightly larger than a golf ball.
  • Place the balls onto the baking sheet and bake for 20 minutes or till golden brown

Serve warm. To re-heat place in a 200 degree oven for 6-8 minutes, loosely covered with foil

Yuca bread guava chile butter

Guava Chile Butter

Ingredients:

  • 1 21 ounce package or can of guava paste (find at Latin Markets or online)
  • ¼ cup Chinese Black Vinegar
  • ¼ cup Sriracha Sauce
  • 2 Tbs room temperature butter

Method:

  • In the bowl of a food processor, place the guava paste.
  • Pulse a few times to loosen it up.
  • Add the remaining ingredients and pulse till incorporated. This can be stored in the refrigerator for up to two weeks.

I served this with green chile and chicken posole. It would go great with soup, stews, chili or as an appetizer course. I will be sharing the Posole recipe next.

posole

 

Pepita Granola February 21, 2013

Granola 3

I have been making granola forever, it was probably one of the first foods I made in my adult life as a cook. Recently a friend mentioned liking granola and I was reminded of this concept including pepitas (pumpkin seeds) that I first tasted when I was in cooking school in Cuernavaca, Mexico. I made a huge batch so that I could share it. My favorite way to eat granola is on top of fresh Greek style yogurt with some fresh berries or fruit. This is very easy to make and far better than most store bought versions. I do not add dried fruit to the granola until serving as it tends to soften the granola, but this goes nicely with dried fruits as well as fresh. You can also store granola in the freezer to prevent softening.

This recipe was adapted from Calle Ocho in New York City.
granola 1
Pre-heat oven to 375 degrees.

6 Cups old fashioned rolled oats
1 1/2 cups hemp seeds (available at health food stores)
2 Cups unsweetened flaked coconut
1/2 cup vegetable oil
1/2 cup sliced almonds
2 cups green hulled pepitas (pumpkin seeds)
3/4 cup local honey
1/4 cup molasses
1/2 cup maple sugar
sprinkle of nutmeg and cinnamon
pinch of salt

granola 2

Mix all in a very large bowl. Bake on baking sheets lined with parchment or silpat for 15minutes, remove from oven and stir well, then bake for another 10 minutes. If the granola is browned, remove from the oven. If it is not browned, stir and put in for another 5 minutes. When golden brown cool, then place in airtight containers.

 

 

Four Kitchens April 21, 2010

Filed under: Food,Greenwich Village,Hawaii,New York — Devany @ 11:44 am
Tags: , , ,

In the last 10 years I have had four kitchens… a huge custom designed one on a private lake in Chicago where I operated my cooking school, then on to the East Bay of San Francisco where the kitchen was much smaller, but had a great view. We  never got around to remodeling the kitchen there because we moved to Hawaii. Now I am in Greenwich Village in a studio apartment with a very tiny kitchen. I have gone from two dishwashers to zero, a huge Viking Range with a built in grill and griddle to a mini range with an electric grill pan.  I had a wood burning oven and a dumb waiter for firewood. I have gone from two Sub Zeros and a wine cooler to a single apartment sized refrigerator.  Still, good food happens. Is it really all about Location, Location, Location?

So, I went from this :

To this:

And then this… though I do not have any direct pictures of the whole kitchen… it does have a 180 degree view of the Pacific Ocean…

And for now this…

And so, you ask… what is next? Stay tuned.

 

 
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