28 October 2010
11 October 2010
It is not my birthday, unless you count half-birthdays (which I do, but it has never caught on), but I made beef stronganoff to use the beautiful mushrooms in season and because my fiance and I are going home this week. Home to see my family, to drive through wide open spaces, to see sunshine, to visit my grandparents, to plan a wedding, to eat fast food and drink lots of soda, to have a much needed break. Home for some home food!
Start with some red meat.
Moo. (sorry, vegetarians) I cut the meat into thin strips of about one inch across, coat them in flour and put them into a pot with a hunk of butter.
After they have cooked for a brief two minutes over a medium heat, it should all resemble a huge mess. That's good! Time for lots of mushrooms and onions.
Once these have had a chance to cook down for 5 or so minutes, add water to cover the bottom of the dish, but not enough to cover everything. The water and flour and juices will come together to form a thick sauce and will be reduced down over the course of 10 or so minutes, maybe less.
Serve over egg noodles if available, or rice if you are so inclined.
5 October 2010
You can put practically anything in a pasty, which makes them incredibly versatile. For these particular pasties, I included chestnut mushrooms, onions, peas, walnuts and dill in a cream sauce, almost like a stronganoff. I also made these pasties to make use of some great seasonal ingredients, as highlighted by the 'In the Bag' event, hosted by Julia of A Slice of Cherry Pie and Scott of the Real Epicurean, two veteran British bloggers.
For the filling, I sauteed a lot of sliced chestnut mushrooms and a whole diced onion with butter until browned.
Carefully, I folded the pastry into a half-moon shape over the filling and sealed with an egg yolk I happened to have (extraneous, but it does help) and pinched the edges to seal everything in.
The pasties baked for about 30 minutes in a moderately hot oven until the crust was done and lightly browned on the bottom.
Technically I suppose making a sandwich for lunch each day is easier, though pasties would freeze well I imagine and so when you are feeling industrious, you could easily make lots and lots of pasties for future lunches. Mushrooms tend to keep their flavor even when cold and for a lunch snack the next day, these pasties were wonderful. I will definitely be making these again!