HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.
Showing posts with label Weeknight Dinners Beef. Show all posts
Showing posts with label Weeknight Dinners Beef. Show all posts

Monday, March 4, 2013

Brussels Sprouts and Steak Stir Fry from Bon Appetit


         Confession time: I used to loathe Brussels Sprouts. When I was growing up, I even made up a story to explain the Brussels Sprout.  It was, I told myself, a vegetable forced on wartime Europe.  I reasoned this lowly member of the cabbage family was so undesirable, it escaped the ration book.   What it was doing in post-World War II Canada was beyond all understanding.  My attitude towards Brussels Sprouts remained unchanged until only recently.  Two things  changed my mind.  The first was the Brussels Sprouts my cooking pals like Keith and Jeff served recently were not just palatable, they were downright good. And I would likely make a special trip out to the beach to dive into Almond Restaurants' "Brussels Sprouts Two Ways".  The second was that when searching for local late season produce, our Hamptons farm stands are positively rife with Brussels Sprouts.  Of course, the farm stands have long been closed for the season.  But the Brussels Sprouts are green and glorious in the supermarket—even if they hail from much further than Bridgehampton.  And when I was doing some research into the Brussels Sprout, I discovered why those Canadian Brussels Sprouts of long ago weren’t at all what I was raving about today. 

Monday, November 12, 2012

Make-Ahead Meatballs for Beef Stroganoff


  
        I don't think it constitutes a trend but two of my food magazines published recipes for basically the same dish this month.  The magazines in question hardly rival Gourmet.  “Martha Stewart’s Everyday Food” is geared to the home cook and one who generally doesn’t like even the mildest surprises when they cook.  “Cuisine-at-Home” comes with 3 hole punches on every page so you can build your own cookbook with their pretty basic recipes. These are not generally go-to resources for me:  I prefer to be more adventurous and at least challenge myself with new flavors and cooking styles. But somehow, I cannot resist a new take on meatballs.  And Beef Stroganoff is one of my favorites from way back. Calling as it does for fillet of beef however has dimmed my enthusiasm. With the price of beef fillet approaching the stratosphere, if I am going to cook one, I am not about to cover it in sour cream.  Not too long ago, I made a version using sirloin, which is about the best buy in beef I can find—at least here in New York.   What a disappointment that was!  Way too tough!  But the dueling photos in the two magazines really did appeal to me.  Topping egg noodles in one and spaghetti in the other, they were just the kind of comfort I was looking for. And in Chinese menu fashion, I made the dish with the meatballs from one and the Stroganoff from the other.