- 1 (12 ounce) package egg noodles, cooked and drained
- 6 ounces fresh mushrooms, sliced
- 1 onion, chopped
- 1/4 cup butter
- 2 pounds lean ground beef
- 4 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup sour cream
- salt and black pepper to taste
- Bring a large pot of water to a boil. Cook egg noodles in boiling water until done, about 8 minutes. Drain.
- Meanwhile, prepare the sauce. In a large skillet, cook mushrooms and onions in 2 tablespoons of butter over medium heat until soft; remove from pan.
- Using the same pan, melt remaining butter. Cook ground beef in melted butter until browned. Mix in flour. Stir in beef broth, and cook until slightly thickened. Add mushroom and onion mixture; stir in sour cream. Season to taste with salt and pepper. Continue cooking until sauce is hot, but not boiling. Serve sauce over egg noodles.
Impress ’em homemade noodles
- 3 cups flour
- 2 eggs
- 1 cup cool water
- 1tsp salt
Bread Everyday! No Knead Boule
- 3 cups lukewarm water(just above body temp.)
- 1 1/2 tablespoons granulated yeast
- 1 -1 1/2 tablespoon coarse sea salt
- 3 cups unsifted whole wheat flour
- 3 cups unsifted unbleached all-purpose flour
- cornmeal, for pizza peel
- /(I do this in my stand mixer) Combine water, salt, and yeast. Mix in flours. Don’t over mix. It should be loose and just combined.
- Put in a non-airtight container. It needs to be covered, but the gasses need to be able to be released. Let rise about 2 hours, until it starts to collapse on its self.
- Refrigerate covered until ready to make bread. (At least 3 hours.).
- Preheat oven to 450 F with baking stone in center of oven. Place an empty broiler pan on another rack. (Preheat at least 40 minutes.).
- Prepare pizza peel with cornmeal (I don’t have a pizza peel, I use a flat metal baking pan with no edges, and it works ok).
- Dust the dough with a bit of flour. Pull a hunk of dough from the refrigerator (1lb loaf is about the size of a grapefruit, if you make a single batch it will be 1/4 of the dough). Do not kneed. Gently tuck the rough edges underneath the ball. Place on the cornmeal. Let rise 20 minutes.
- Before you bake cut 2-3 slits in the top of the loaf. It helps it to rise during baking. Using a “flicking” motion with your wrist, shake the loaf onto the baking stone. (I almost always need to use a spatula to help it along) Carefully add 1 cup warm water to the broiler pan. Quickly trap the steam in the oven and bake for 30 minutes. Until nicely brown on the outside. (Try not to peak).
- Let cool on a wire rack. Then cut.
- Store extra dough in fridge until you need it. The longer it stays in the fridge the more of a “sourdough” taste you get.
10/17/2011 (I’ve been so lazy)
Recipe of the Week: 3/29./2011
Arroz con Leche
Old-fashioned rice pudding spiced with cinnamon is a Mexican favorite.
- 1/3 cup rice
- 1 1/2 cups water
- Pinch salt
- 2 cups hot milk
- 1/2 cup sugar
- 1 cinnamon stick
- Pinch salt
- 2 egg yolks
- 3Tbsp raisins plumped in hot water
- Ground cinnamon
- Prepare rice according to package directions, but do not dry rice. Turn rice into a 2-quart saucepan.
- Add 1 1/2 cups water and a pinch of salt. Bring to a boil, reduce heat. Cover and boil gently about 20 minutes, until water is almost absorbed.
- Add hot milk, sugar, cinnamon stick and a pinch of salt to cooked rice.
- Cook and stir over medium heat until mixture is very thick but still soft and moist; do not overcook.
- Remove from heat.
- Remove cinnamon stick.
- With a large spoon, rapidly beat in egg yolks one at at time. Stir in raisins.
- To serve, turn into a 1-quart casserole and sprinkle with ground cinnamon. Let cool slightly but serve warm.
Recipe of the Week: 3/15/2011
Mole’ Colorado de Oaxaca
(Oaxacan Red Mole’)
Spicy enough for most of us without the extra-hot guajillo chilies.
- 6 Dried Ancho Chilies
- 3 peppercorns
- 5 Dried Guajillo Chilies, if desired
- 1 small cinnamon stick
- ½ lb. pork spareribs, cut into 2-inch lengths
- ½ tsp. Oregano
- 2 lbs. Pork Butt
- 1/8 tsp. thyme
- 4 cups water
- 1 medium onion, quartered
- ¼ large onion
- 1 medium tomato, peeled, halved
- ½ tsp. salt
- 1 tbsp. lard
- 1/3 cup sesame seeds, toasted
- 2 tsp. sugar
- 2 whole cloves
- 3/4 tsp. salt
- Place dried chiles in a large saucepan. Add water to cover generously. Bring to a boil. Remove from heat and let stand 1 hour or until softened.
- Separate pork ribs. Trim fat from pork butt and cut meat in 1 to 1.5 inch cubes. Place ribs and cubed meat in another large saucepan. Add water, ¼ onion and ½ tsp salt. Bring to a boil; reduce heat. Cover and simmer 1 hour. Remove meat and strain broth; set aside.
- Grind sesame seeds, cloves, peppercorns, cinnamon stick, oregano and thyme in blender until pulverized. Remove and set aside.
- Drain soaked chiles and remove stems and seeds. Puree chiles in blender. Press through a sieve into a medium bowl to remove peel. Without washing blender, puree onion and tomato.
- Heat lard in a large skillet. Add meat when lard begins to spit. Saute’ quickly until partially browned. Place browned meat in a large saucepan.
- Add pureed tomato mixture and pureed chiles to drippings in skillet. Cook over medium heat about 7 minutes, stirring occasionally. Stir in sesame seed mixture. Add 1 ½ cups reserved broth, sugar and ¾ tsp salt. Add chile sauce to meat.
- Cover and simmer 30 minutes. Add more broth if needed for desired consistency.
Recipe of the Week: 3/22/2011
Pescado en Salsa Verde
(Fish in Green Sauce)
1 lb. fresh tomatillos or 1 3/4 cup drained canned tomatillos
3 green onions, with some green tops
1 clove garlic
1 tbsp. chopped parsley
1 small California chile, roasted, peeled, seeded, or 1 canned whole green chile
2 tsp. veg oil
1 1/2 lbs. white fish fillets such as haddock or sole
3 tbsp. lime juice
1/2 tsp. salt
3 tbsp. veg oil
Remove papery husks from tomatillos. Wash tomatillos. Pour water 1/2 inch deep into a medium saucepan. Add fresh tomatillos. Bring to a boil; reduce heat. Cover and cook 10 minutes or until tender. Drain and cool. Do not cook canned tomatillos. Place tomatillos, green onion, garlic, parsley and chile in blender; process until pureed. Heat 2 tsp. oil in a medium saucepan. Add puree and salt to taste. Bring to a boil; reduce heat. Simmer gently uncovered 15 minutes. Set sauce aside and keep warm. Sprinkle fish with lime juice and 1/2 tsp. salt. Let stand 3-5 minutes. Heat 3 tbsp. oil in a large skillet. Add fish. Cook 1 minute on each side. Add sauce. Cover and simmer 5 minutes or until fish flakes easily when tested with a fork. Makes 6 servings.