Friday afternoon stuff
Dec. 8th, 2006 03:01 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
mamadebI'm bringing dinner to a friend's house this afternoon. She requested beef stroganoff, which I, of course, have never made.
So I looked at several classic recipes and one kosher one and adapted.
I made a braise of beef stew meat, cut into 1" cubes and browned with two Spanish onions and a pound of mushrooms - 1/2 button, 1/2 baby bella, to which I added the end of a bottle of red wine, pepper, a dash of vinegar, water and bay leaves. Let that simmer until the meat was tender.
I also made a pot of wide noodles, my salmon pasta salad (also her request) and marinated fresh asparagus. I'll take all that to their house before candlelighting, bring the stew to a boil and put it on their blech (in their pot.)
I'll serve it with a spoonful of fake sour cream to mix in - most of the recipes called for the sour creamt o be added lasted minute and this stuff separates.
The salad and the asparagus will be the first course and they're providing dessert. Now I shower and set the lights and, well, go.
So I looked at several classic recipes and one kosher one and adapted.
I made a braise of beef stew meat, cut into 1" cubes and browned with two Spanish onions and a pound of mushrooms - 1/2 button, 1/2 baby bella, to which I added the end of a bottle of red wine, pepper, a dash of vinegar, water and bay leaves. Let that simmer until the meat was tender.
I also made a pot of wide noodles, my salmon pasta salad (also her request) and marinated fresh asparagus. I'll take all that to their house before candlelighting, bring the stew to a boil and put it on their blech (in their pot.)
I'll serve it with a spoonful of fake sour cream to mix in - most of the recipes called for the sour creamt o be added lasted minute and this stuff separates.
The salad and the asparagus will be the first course and they're providing dessert. Now I shower and set the lights and, well, go.
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Date: 2006-12-10 05:05 pm (UTC)Sarah's Pasta
2-3 cloves of garlic, chopped or thinly sliced (not grated or pressed)
One medium can of salmon (best you can afford)
1/2 bag whole wheat spirals (or other short pasta you prefer)
Balsamic vinegar
1 cup frozen peas
Pepper
Open the can of salmon and take out any visible bones. Do NOT drain. Heat the oil in a non-stick saut&eacut; pan and add the garlic. As soon as the garlic starts to brown, reduce the heat and add the salmon. It will spatter, so be careful. Mush the salmon down until it's combined with the garlic and oil. Add about 1/2 teaspoon (just a couple of shots) of balsamic vinegar and some black pepper. Combine and turn off heat.
Meanewhile, bring pot of water to boil and cook the pasta. Before you drain the pasta, put the frozen peas in the colander. Drain the pasta over the peas. This will defrost the peas. Put the pasta and peas back into the pasta pot and add the salmon mixture.
This is delicious freshly cooked and hot, or cold or room temperature (so it makes a perfect pot luck dish.) I would not reheat it. I've used it as a main course or an appetizer and it's become our traditional pre-fast for Tisha B'av.