Monthly Archives: September 2015

Fall Weather and Beef Stroganoff…the Perfect Saturday!

Today was downright cold. Since it was a beautiful morning with leaves slowly falling and the sun shining, I decided to enjoy my breakfast on the deck. It was perfect, except, after a few minutes, I was freezing. Summer is definitely over. But, the cold temperatures made me think of what else…food…and not just any food…comfort food. Yes, not only is fall perfect with falling leaves, warm blankets, and amazing pumpkins, but it’s also the perfect excuse for warm, cozy comfort food like beef stroganoff!falling leaves

To start, cut 2 1/2 lbs. steak into chunks. I used sirloin, but feel free to use whatever cut you like. You want the pieces to be bite size. Salt and pepper the steak. Heat 2 tablespoons olive oil in a large saute pan over medium high heat. If you’re like me, you may not have a pan big enough, so feel free to use a stock pot. Once the oil is hot, cook the steak until brown and mostly cooked through, a few minutes on each side. With this large amount, you want to cook the steak in batches, probably about three. Otherwise, the pan will be too full, and the meat will just steam, not brown. As the meat cooks, remove to a bowl.beefolive oilcookingbrowningcookedIn the same pan, add more olive oil if there isn’t any remaining. You want about a tablespoon total. Add 1 large onion, chopped. Cook for about 5 minutes until brown, then add 3 garlic cloves, minced. Cook for another minute, then remove to a bowl.onionsgarliconionsbrowningAdd 2 tablespoons butter to the pan. Once hot, add 1 lb. mushrooms, chopped. Again, you will want to do this in batches so the mushrooms brown. I cooked them in two batches.mushroomscookingalmostdoneOnce the mushrooms are all cooked, add the onions, garlic, and rest of the mushrooms back to the pan. Add 1/2 cup red wine, and deglaze the pan. Boil for a minute while scraping the bottom of the pan. Add 4 tablespoons flour, stir, and cook for another minute. Slowly add 4 cups beef broth, stirring to combine. The mixture will be thick as you start adding the broth. Add 1 tablespoon Dijon mustard, 1 tablespoon Worcester sauce, salt, and pepper. Bring to a boil and boil for about 5 minutes to combine.wineflourcookingthickeningDijonBefore serving, add 1 tablespoon chopped parsley and 1 cup sour cream. Stir to combine. Boil egg noodles according to package directions, and serve the stroganoff over the noodles.parsleyaddedsour creamdoneI hope you enjoy this comforting meal as much as I did. I can’t wait for more as the fall keep coming!

Cookbooks, Cookbooks, Everywhere!

As we approach the holiday weekend, most people are thinking about heading to the shore, or barbecues with friends, or maybe even some “getting ready for fall” shopping. But, for those who have a long list of projects to do at home, it’s a little different. There is a list…a dreaded list…of things that need to be accomplished this weekend, so I’ll be staying in. First up tomorrow is digging up the flagstone walkway and laying rocks and sand for drainage. Sounds like fun, I know, but it is great to continue to see improvements at the house.

One of the things we recently did was purchase new bookshelves for the living room. I love the way they look, and it was exciting to finally unpack the books that I stored away so long ago. The most exciting for me was going through the cookbooks.cookbooks

As I may have mentioned before, I’m a bit addicted to cookbooks. I love to read through, learn, and get new ideas. I flag pages, stick in post-it notes, and even write notes in some. As I’ve been reminiscing through my cookbooks, I thought I’d share some with you.

The first cookbook I ever used, my mom’s Betty Crocker Cookbook. I think I “borrowed” it many years ago, but it still somehow managed to survive the move! I still use this recipe for a fruit crisp topping.
Betty Crockerapple crisp

A few of my favorites appear on this shelf. I got the Gourmet Today cookbook a few years ago, and I love it. The recipes are so creative and different. Of course, no collection would be complete without Mastering the Art of French Cooking. Who doesn’t love Julia Childs? You can see all of my “notes” sticking out of the top. And, of course, Joy of Cooking. It was a must when I was starting out!Gourmet, Mastering, and Joy

I’m a huge Martha Stewart fan. Can you tell? They are some of my favorites, especially her The Martha Stewart Cookbook. It’s a great reference book.Martha Stewart

When we travel, my favorite souvenir is a cookbook, especially if we’re somewhere where the food is different from home. Last summer we were in Greece. It took some searching, but I found a great cookbook, that also happened to be in English. Two summers ago we were in Italy and lucky enough to attend a cooking class in Tuscany. I took copious notes at that one…it was phenomenal!Greek and ItalianMy Notes

My prized possessions, my Mommom Phil’s cookbook and recipe cards. I love that the cookbook is so battered and used, and that the recipes are in her handwriting. Sure, most of them don’t have quantities, and you have to guess at some ingredients, but it’s great to see what she loved. And, bonus, she wrote other recipes all over the cookbook!Mommom's RecipesInside Notes

Of course those were only the cookbooks you saw downstairs. I haven’t even unpacked all of the boxes of magazines filled with recipes! 🙂 I guess that’s why they call it labor day! Happy Labor Day everyone!