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.”
- 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
- 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.
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.
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.
This is a super easy recipe, the key is finding good quality squid. I bought fresh tubes at the Whole Foods Seafood Counter, if you like tentacles you may have to buy them frozen. Always look for cleaned calamari/squid.This recipe is for a main dish for two or an appetizer for four. It is easily doubled for larger servings. The combination of flour, polenta and panko assure a crispy crust. Furikake adds some umami and the sesame in it adds another element of crunch.
1/2 pound squid
4 egg whites
1/4 cup milk
2 cups panko
1/2 cup all purpose flour
1/4 cup grits or polenta
2 Tablespoons Furikake Wasabi seasoning (Japanese seasoning for rice) to taste
4 Tablespoons Sweet Onion Sugar
Sweet Chili Sauce and Seafood Cocktail Sauce for dipping
- Slice the calamari into rings.
- I like to soak my calamari in buttermilk before cooking, salt water is another option. Soak for about 30 minutes then rinse and dry.
- Heat a wok and add canola or peanut oil to a depth of about 2 “. You want it about 350 degrees.
- Mix the egg white and milk in one pan/bowl
- Mix the dry ingredients in another pan/bowl
- Set up a draining pan or use a plate with paper towels
- Dredge the calamari through the egg white mixture, making sure to open the rings so they get coated on the inside too
- Dredge them through the breading mix, also getting the insides coated.
- Work in small batches of about 8-10 rings and fry, turning once. When both sides are golden brown, move to draining tray.
- When finished serve with sauces and chopsticks.
Bucatini is one of my favorite pastas. It is a long noodle (#6) and it is hollow. This makes a chewy and delicious pasta dish. The first method is with bread crumbs, garlic, olive oil and herbs, topped with cheese and bread crumbs. The second has a sauce of butter roasted tomatoes with anchovies and garlic. Both are super fast and easy. Both have two layers of garlic flavor, utilizing fresh garlic and Vik’s Garlic Fix, one of my favorite products.
Bucatini with Bread Crumbs and Garlic, serves 4
1 cup fresh bread (Italian or sourdough is best for this) crumbs toasted in a pan with 2 TBS butter
10 cloves garlic, chopped
2 TBS Vik’s Garlic Fix
1 TBS fresh cracked pepper
1/4 cup olive oil
1 bunch of fresh parsley or 1/4 cup dried parsley
crushed red pepper flakes to taste
1/4 cup parmigiana, grated
1/2 package bucatini pasta, cooked al dente
The sauce is made as the pasta cooks. While your pasta is boiling place the olive oil, Vik’s and the red pepper in a frying pan and sear till the garlic is soft and lightly browned.
When the pasta is done strain and toss with the sauce. Add salt and pepper to taste. Then add the cheese and top with bread crumbs and parsley! It is delicious!
Next method: Butter Roasted Tomato Sauce, serves 4
8 cloves of garlic
1 TBS Vik’s Garlic Fix
2 cups cherry tomatoes
1 28 ounce can of chopped tomatoes (and juice)
6 small anchovies in olive oil
1/4 cup Sweet Onion Sugar
2 Tbs Italian Herb Blend
6 Tablespoons of butter cut into small pieces
Salt and Black pepper
1/2 package Bucatini Pasta, cooked al dente
Fresh Italian Parsley or Basil for garnish.
In an oven proof pan with deep sides, place all ingredients. Roast at 350 degrees for 40 minutes. After removing from the oven, smash the garlic, tomatoes and anchovies with a fork to achieve a thick chunky sauce. Toss half of the sauce with the bucatini and a ladle of pasta water. Then dish up and put remaining sauce on the pasta. Garnish with the fresh herbs.
You are going to LOVE this. It is so good, full of herbs, honey, saffron and grilled chicken… flavor, flavor and more flavor! the original inspiration came from the fabulous cook book, Jerusalem. I added more herbs and changed the oranges to blood oranges.
This is easy. You can do it with blood oranges, regular oranges or tangerines. The honey, saffron and reduced orange pieces make for a fabulous sauce/dressing. This serves 4 as a side dish or 2 as a meal.
- 1/4 cup of your favorite honey
- 2 blood oranges
- 1 teaspoon of saffron threads
- 2 TBS champagne vinegar
- 1 1/2 cups (or more to cover oranges) water
- 2 chicken breast halves (boneless/skinless)
- 1/4 cup olive oil
- 1 TBS Sumac
- 2 TBS fresh lemon juice
- 2 small fennel bulbs sliced thinly
- 1 cup cilantro leaves
- 1 cup mint leaves torn
- 1/2 cup basil leaves chiffonade
- 1 red chile thinly sliced
- sea salt and freshly ground pepper to taste
- Preheat oven to 400 degrees If using a grill, start it.
- Trim and top the oranges. Cut one into wedges of 8ths with the skin on, remove the peel and make supremes on the other. Reserve the supremes for the salad.
- Place the 8ths of orange into a saucepan with the honey, saffron, vinegar and water to cover the orange pieces.
- Bring to a boil and then simmer for about an hour, till a thick syrup forms.
- Allow to cool slightly then put into a food processor and process till a thick syrup results. You may need to add a tiny bit more water.
- Put the chicken on a grill pan or grill and sear till golden and char marks form (2-3 minutes per side, then put in the oven to finish, till interior measures 150 degrees and then remove and allow to cool.
- When cool enough, tear apart chicken into bite size pieces, add to a large bowl and then add the herbs, oranges, fennel, chiles, lemon juice and the orange syrup. Toss, add remaining olive oil and season with salt and pepper to taste.
This really is easy to do, it just takes about 40 minutes prep time and a couple of hours of cooking time. I always make a large pot of it. It freezes well and keeps in the refrigerator for at least a week.
- 8# of assorted onions: Red, Sweet & White, cut in half and sliced in 1/4 inch slices
- I cup of TSTE dried Shallots (or 2# of fresh shallots coarsely chopped)
- 4 leeks greens cut off, cut in half then sliced thinly
- 2 tablespoons of TSTE Vik’s Garlic Fix
- several grinds of TSTE Four Peppercorn Blend
- 1/4 cup TSTE Sweet Onion Sugar
- 6 stems of fresh thyme or 1 teaspoon TSTE dried thyme
- 1/4 cup of olive oil
- 1 bottle dry vermouth
- 6 quarts of stock. I used duck, but chicken, beef or even vegetable stock is fine. DO get low sodium though if you buy it.
- Splash of cognac
- For each serving: 1/2 cup of Gruyère cheese, shredded and 1 slice of toasted baguette
- In a very large stock pot pour in the olive oil and add the onions and leeks in stages allowing the onions to caramelize a little before adding more.
- After all the onions are cooked deglaze pot with a bottle of vermouth. This adds immense flavor to the soup, so don’t skip this step.
- Add seasonings, stock and the dried shallots (if you use fresh, add them with the onions).
- Bring to a boil then allow to simmer with the lid off for about 2 hours, stirring once every 15 minutes. Liquid should reduce by about half.
- Add the cognac to taste
- Turn on broiler
- Toast the baguette slices.
- Fill oven proof crocks with soup. Place on a cookie sheet for transferring to the oven. put a baguette slice in each of the crocks. Add a tiny bit more soup on top to soften. Pile with cheese and put under the broiler till the cheese starts to brown and bubble. Remove and serve.
SO easy and so delicious!!!
This was our Christmas Eve dinner, but it would also make a lovely Sunday dinner or a great New Years Eve dinner. It is so much easier than many people think.
When buying your rib roast, look for choice or prime meat. You really need good quality meat for this. Buy one rib bone per person, or if you want leftover for prime rib sandwiches, then buy a little extra. I was only serving 2, so I got a three rib roast. Adjust your seasonings for a larger roast.
Standing Rib Roast
- Blend all together in a mortar and pestle or food processor to form a thick paste. Cover the entire roast with it and allow it to sit for one hour, placing the onions on the bottom of the roast in the roasting pan. Preheat oven to 500 degrees
- Pour the wine and stock in the bottom of the roasting pan
- Once the oven has reached 500 and the roast is at room temperature put the roast in the oven.
- Bake for 30 minutes, then lower the temperature to 325. Check the temperature of the the roast every 20 minutes. Remove from the oven when it reaches and interior temperature of 110-120, higher if you do not like rare roast, but not too high, never more than 130.
- Put foil over the roast and let it rest.
- Strain off the fat and juices.
*Note: You can make a lovely sauce with fresh horseradish and cream or sour cream… easy peasy.
Meanwhile. make the Yorkshire pudding. This part must be served straight out of the oven, so have everything else ready.
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 3 eggs
- 3/4 cup milk
- 1/2 cup pan drippings from roast prime rib of beef
- Preheat the oven to 450 degrees F. (it should only take a few minutes since you just took the roast out)
- Sift together the flour and salt in a bowl.
- In another bowl, beat together the eggs and milk until light and foamy.
- Stir in the dry ingredients just until incorporated.
- Pour the drippings into a 9-inch pie pan, cast iron skillet, or square baking dish. Put the pan in oven and get the drippings smoking hot.
- Carefully take the pan out of the oven and pour in the batter. Put the pan back in oven and cook until puffed and dry, 15 to 20 minutes. Serve immediately, it will deflate slightly like a souffle.
I make this every time we get live lobsters, which is only a few times a year. Over the years I have tweaked this. I always have to buy an extra lobster or two tails to add some meat to the soup. It is the best soup I have ever tasted. While it is rich, a single bowl and some bread make a fine supper with champagne.
- 3 1- 2 pound live lobsters
For the stock:
- Lobster shells
- 1 onion quartered
- 2 carrots
- 2 cups of lobster cooking water
- Water to cover shells
For the Bisque
- 3 tablespoons olive oil
- 1 onion, large dice (I use a sweet onion like Vidalia)
- 1 large celery stalk, rough chopped
- 1 large carrot, sliced
- 12 garlic cloves, peeled
- 20 grape tomatoes (or one large tomato rough chopped)
- 2 tablespoons dried tarragon
- 2 tablespoons dried thyme
- 2 bay leaves
- 8-10 whole peppercorns
- 1/2 cup brandy
- 1/2 cup dry Sherry (plus more for serving)
- 4 cups lobster stock
- 1 small can tomato paste
- 1 cup whipping cream
- 2 teaspoons cornstarch
- 1 tablespoon water
- Lobster Stock (about 4 cups)
- Chives and fresh black pepper for serving
To make stock:
- Bring large pot of water to boil.
- Add 1/4 sea salt.
- Add lobsters head first and boil until cooked through, about 15 minutes. Using tongs, transfer lobsters to large bowl.
- Reserve 2 cups cooking liquid. Cool lobsters
- Working over large bowl to catch juices, cut off lobster tails and claws. Crack tail and claw shells and remove lobster meat. Coarsely chop lobster meat; cover and chill. Coarsely chop lobster shells and bodies; transfer to medium bowl. Reserve juices from lobster in large bowl.Or you can serve the lobsters and save the shells, reserving extra meat for the bisque.
- In a clean pot add shells, onion, carrot and reserved cooking liquid. Add enough water to cover the shells with an additional 2″ of water.
- Cook low and slow for several hours (I have a simmer burner and let it simmer over night), until the stock has reduced to the level of the shells. Strain over a large pot.
- You can cool and save this in the freezer or refrigerator or use straight away.
- Discard solids
- Heat olive oil in heavy large pot over high heat.
- Add onion and next 8 ingredients. Boil until almost all liquid has evaporated, about 4 minutes. *Note, if you are using tails for the meat, put them in with veggies and cook till meat is white, about 4 minutes Use one tail per serving.
- Add lobster stock
- Simmer 1 hour.
- Remove bay leaves
- Use a stick blender to puree
- Strain soup through sieve set over a pot, pressing firmly on solids. Whisk tomato paste into soup. Add sherry and cognac.
- Simmer until soup is reduced to 3 cups, about 15 minutes. (Can be prepared 1 day ahead. Cover and refrigerate at this point)
- Add cream to soup and simmer 5 minutes.
- Dissolve cornstarch in 1 tablespoon water.
- Add to soup and boil until slightly thickened, about 2 minutes.
- Ladle soup into bowls and top with a pile of lobster meat, some fresh chives, freshly cracked black pepper and a drizzle of sherry.