beef stroganoff September 23, 2006

i confess. i really don’t like beef stroganoff. i’m not huge on dairy (except ice cream, naturally) so the sour cream in this is a turn-off for me. but this is one of my husband’s favorite meals. and this is my favorite version. i love the dijon mustard – i think it gives it a good kick!

Beef Stroganoff
serves 4

1 pound beef tenderloin
Coarse salt and pepper
3 tablespoons canola oil
1 medium onion, very thinly sliced (not chopped)
1 pound white mushrooms, sliced about 1/2 inch thick
1 cup canned beef broth
2 tablespoons dijon mustard
1/2 cup sour cream (i use slightly less, since i don’t like it, but that’s just me!)

1. Slice beef into thin strips ans season generously with salt and pepper. Heat 2 tbsp of oil in a skillet and brown the meat, stirring frequently. Drain and set aside.

2. Put remaining tbsp of oil in the skillet and add the onions. Cook, stirring frequently, until browned about 5 minutes. Add the mushrooms and cover. Cook until tender,about 7 minutes. Remove cover and add the beef broth. Let simmer (uncovered) until the broth is a bit thickened, about 8 to 10 minutes. (if it still isn’t all that think, don’t worry. the sour cream will thicken it up for you nicely.)

3. Stir mustard into the mushroom mixture and add the beef  to the skillet. Cook until heated through (1 to 2 minutes). Remove from heat and stir in sour cream. Serve immediately.

this simply must be served over wide egg noodles with some good crusty bread and a nice green salad. some fresh chopped dill is yummy and attractive sprinkled over top, if you’ve got it.

recipe origin: Everyday Food Magazine

ahhhhhhh! September 23, 2006

Did you see this? DID YOU? Ina Garten – of Barefoot Contessa – has come out with a new cookbook.

I love – LOVE – her cookbooks. So many of my favorite recipies come from her books. I am so so excited. There are sure to be some yummy posts coming up soon!!

veggie lasagna September 13, 2006

i recently served this at an italian-food rehearsal dinner and it got a great response. everyone loved it and i got several requests for the recipe.

Vegetable Lasagna
serves 8
This makes one 9×13 pan or two 8×8 pans. Lasagna can be frozen for about 2 months – just deforst overnight in fridge and add about 15 minutes to the cooking time.

4 cups (32 ounces) ricotta cheese (whole milk tastes best, naturally)
2 large eggs
salt and fresh ground pepper
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed to remove excess moisture
6 cups tomato sauce (get good sauce. It really makes a difference!)
1 pound ‘italian’ cheese, shredded (4 cups of whatever you like best)

1. Preheat oven to 400 degrees. In a medium bowl, whisk together ricotta cheese, eggs, ½ teaspoon salt and ¼ teaspoon pepper. Add spinach and stir well to combine.
2. Spread a small bit of tomato sauce in the bottom of a 9-by-13 glass baking dish or dishes. Arrange a layer of lasagna noodles on top.  Spread 1/3 of the ricotta cheese mixture over the noodles, followed by 1/3 of the remaining sauce; sprinkle with 1/3 of the shredded cheese. Repeat to make two more layers, ending with cheese.  If freezing, cover tightly with plastic wrap. Before baking, defrost in the refrigerator overnight.
3. Cover with aluminum foil. Bake 30 minutes. Remove foil; continue baking until top is golden brown, about 15 minutes more.  Let cool slightly before serving

whenever i make this i have a ton of leftover cheese & sauce. use it to make stuffed shells or, if you have extra noodles, make a personal lasagna (one noodle wide in a bread pan).

recipe origin: Everyday Food Magazine