MARCH MONDAY MUSING (WITH HUGE THOUGHTS of COMING SPRING) ~ PERFECT BEEF STROGANOFF

"The flowers of late winter and early spring occupy places in our hearts well out of proportion to their size."

~ Gertrude S. Wister

PERFECT BEEF STROGANOFF

"Beef is the soul of cooking."

~ Marie Antoine Careme

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3 pounds beef tenderloin

6 Tbsp. butter

1 cup chopped onion

2 cloves finely chopped garlic

1 pound (1/4 inch sliced) fresh mushrooms

3 Tbsp. flour

2 tsp. meat-extract paste

1 Tbsp. ketchup

1/2 tsp. coarse salt

1/2 tsp. fresh cracked pepper

1 can (10 1/2 oz.) organic beef stock

1/2 cup dry white wine

2 Tbsp. snipped fresh dill (1 heaping tsp. dried dill weed)

1 1/2 cup sour cream

2 12-ounce fresh or dried spinach noodles

(or 2 cups cooked wild rice tossed with 4 cups cooked white)

additional fresh snipped dill or parsley

• Trim fat from beef. Cut filet crosswise into 1/2-inch thick slices. Cut each slice, across grain into 1/2-inch thick strips. Season with salt and pepper.
• Slowly heat large heavy skillet. Melt 2 Tbsp. butter and just enough beef strips to cover skillet bottom. Over high heat, sear quickly on all sides. Remove with tongs as it browns (should be rare inside) and set aside. Continue until all strips are browned.
• In remaining hot butter in same skillet, saute onion, garlic, and mushrooms until onion is golden - about 5 minutes.
• Over low heat, add wine, snipped dill, and sour cream, stirring until well combined. Add beef; simmer just until sauce and beef are hot.
• Serve Stroganoff with spinach noodles or rice. Sprinkle 2 Tbsp. dill or parsley over top.

~ Uncork a light Merlot or Pinot Noir and enjoy!

Note: "The dish hails from beautiful Saint Petersburg, where a culinary competition was once held in Czarist times, and where, in the 1890s, an intrepid chef concocted a mouth-watering creation of beef, mushrooms and sour cream, and took home the first prize.

The chef was in the employ of a noble family of considerable rank in Russia and named the dish in honor of his patron, Count PavelAlexandrovich Stroganov. The Stroganov family was rich beyond belief. At one time, they had 155,000 serfs on land that amounted to almost 6.5 million acres. One twist on the story is that the dish was designed specifically for the Count because he had lost his teeth and could no longer chew through a typical steak."

~ AskMen.com

Won't be long now! 13 days 'til spring ...

'WARM MEMORIES' (HUBBARD LAKE) ~ COMFORT FOOD (RYE BRISKET with VEGETABLES)

"Winter must be cold for those with no warm memories."

~ From the movie An Affair to Remember

MOONSET/SUNSET

(January 21, 2011)

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RYE BRISKET with VEGETABLES

(30 year old recipe adapted from Bon Appetit)

Whole brisket (8 pounds)

2 large chopped onions

2 cloves crushed garlic

2 packages onion soup mix

1 bottle chili sauce

1 can beer

3 Tbsp. Worcestershire sauce

3 slices rye bread

8-12 large carrots

cracked pepper

chopped parsley

• Rub brisket with garlic and place on bed of chopped onion in tight covered roasting pan. In order over brisket sprinkle fresh pepper, Worcestershire sauce, soup mix, chili sauce, and beer.
• Lay carrots around brisket. Tear bread in small pieces and tuck under brisket so liquid is covering bread. Cover and place in oven at 350 º for 45 minutes.
• Reduce oven to 275º and cook for 2 hours and 15 minutes or until done. (Check to see if bread is covered by liquid).
• Remove and cool. Slice and arrange meat and carrots on oven proof platter. Cover with foil.

GRAVY:

Take bread, onions and 2 cups liquid from pan. Place in blender until blended. If too thick, add more liquid. Adjust seasoning. Return to pan and blend with remaining liquid. Abut 1/2 hour before serving, reheat meat and carrots. Arrange on serving platter. Pour part of gravy over sliced meat. Serve remainder separately in sauce boat. Sprinkle with chopped parsley.

'Wa-gi-daa-king' Winter

(Hubbard Lake, MI)

View From Top Deck

Snowy Woods

January Sunset

(Hubbard Lake, MI)

JANUARY THAW (CRAVING COLOR ... CRAVING COMFORT!) ~ ARBORIO RICE PUDDING

"Food is the most primitive form of comfort."

~ Sheila Graham

Antique Chinese rug

Tufenkian Tibetan and Chinese rugs, vintage pillow, and floral fabric

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ARBORIO RICE PUDDING

~ Craving comfort food, this silky rich pudding courtesy of Dave Lieberman (Food Network) was better than perfect!

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1 cup water

pinch salt

1/2 Tbsp. butter

1/2 cup Arborio rice

2 cups whole milk

4 Tbsp. sugar

1 tsp. vanilla extract

few dashes ground cinnamon

whipped cream (optional)

• Bring water, salt, and butter to a boil in a medium saucepan. Add rice, return to a boil, and then reduce heat to the lowest setting. Shake the pan occasionally and cook until rice has absorbed the water but still al dente, abut 15 minutes.
• Bring milk, sugar, vanilla, and a few dashes of cinnamon to a simmer in a separate saucepan. Add cooked rice and cook at simmer over medium-low heat until rice absorbs most of the milk and mixture starts to get thick and silky, about 10-15 minutes (or longer).
• Transfer pudding to a large bowl and cool to room temperature. Place in refrigerator until cool and set. Serve with whipped cream and a dash more cinnamon. (4 servings)

Note: I tripled the recipe and each step took a bit longer to cook.

Persian Tabrese rug and pillows

Craving color, texture and patterns

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"The craving for colour is a natural necessity just as for water and fire.

Colour is a raw material indispensable to life.

At every era of his existence and his history,

the human being has associated colour with his joys, his actions and his pleasures."

~ Frenand Leger, "On Monumentality and Color", 1943.

'COMFORT' IN A DAY ~ BEEF CARBONNADE

"Things are beautiful if you love them."

~ Jean Anouilh

~ Hubbard Lake Winter

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BEEF CARBONNADE
(Favorite hearty and rich Belgian beef stew with sweet caramelized onions and dark beer, perfect company fare by the fire after a long day skiing or snowshoeing.)
~ The Silver Plate Cookbook

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1/4 lb.bacon
2 very large yellow onions (1 1/2 to 2 pounds) peeled and thinly sliced
1 Tbsp. granulated sugar
1 cup unbleached flour
1 Tbsp. dried thyme
1 tsp. salt
1/2 tsp. freshly ground pepper
3 lbs. (1-in. cubed) beef stew meat (chuck is best)
vegetable oil (optional)
2 cups imported dark beer
chopped parsley (garnish)

• Coarsely dice bacon and saute in large skillet until crisp and brown. Remove bacon with a slotted spoon and reserve.
• Add onions to skillet and cook, covered, in rendered bacon fat until tender, about 20 minutes. Uncover skillet, raise heat, and sprinkle onions with sugar. Toss and stir until well browned. Transfer onions to strainer set over a bowl and let stand while you prepare the beef.
• Stir flour, thyme, salt, and pepper together on plate and roll cubes of meat around in mixture until well coated. Shake off excess and set cubes on another plate.
• Press onions gently with back of spoon to extract as much cooking fat as possible. Transfer fat to a kettle. Add in vegetable oil if not enough for proper browning of beef. (Be sparing or carbonnade will be greasy).
• Set kettle over high heat; when very hot, add 6-8 cubes at a time to brown properly. Turn heat down slightly and cook until browned on all sides. Transfer with slotted spoon to clean plate and proceed with the browning until all meat is done.
• Preheat oven to 325 degrees.
• Pour beer into kettle and stir browned bits on bottom with spoon. Return beef cubes to kettle along with bacon and sauteed onions. Bring to simmer on stove. Cover and set on middle rack of oven.
• Cook 1 1/2 hours, stirring occasionally, until stew is thick and meat tender.
  Taste and correct seasoning.
• Turn into heated serving dish, garnish with chopped parsley, and serve immediately. (6 portions)
  Note: Serve carbonnade with buttered egg noodles tossed and poppy seeds, sauteed apples, black bread and good dark beer.

~ Comfort in a day

(Late January sunset)

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"Winter is the time for comfort, for good food and warmth, for the touch of a friendly hand and for a talk beside the fire: it is the time for home."

- Edith Sitwell

ARCTIC BLAST! ~ BRANDIED BEAN & SAUSAGE CHOWDER

"Imagine, if you can, what the rest of the evening was like. How they crouched by the fire which blazed and leaped and made much of itself in the little grate. How they removed the covers of the dishes, and found rich, hot savory soup, which was a meal in itself, and sandwiches and toast and muffings enough for both of them."

~ Frances Hodgson Burnett

~ Room with a view

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BRANDIED BEAN & SAUSAGE CHOWDER

~ Hearty potage warms the belly & feeds the soul on these frigid days

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2 lbs. special bean soup mix (e.g. '16' bean assortment with large lima, navy, red kidney, baby lima, great northern, speckled lima, black, pinto, cranberry, pink, and black-eyes peas, green and yellow split peas, lentils, etc. )
3 lbs. bulk Italian sausage (one plain, one hot or spicy and one fennel )
3 quarts organic chicken broth
1 large chopped Spanish onion
3 large chopped garlic cloves
1/2 cup chopped fresh parsley
1 large chopped green pepper
1 large chopped red pepper
1 lb. peeled and diagonally sliced carrots
1 can (28-ounce) Italian style diced tomatoes
1 jar (32-ounce) sugar-free favorite pasta sauce
1 Tbsp. brown sugar
1/4 cup chili powder
1 Tbsp. oregano
1 Tbsp. basil
1 tsp. marjoram
1 tsp. thyme
1 tsp. crushed rosemary
2 whole bay leaves
lots of cracked pepper
Lawrey's Seasoned pepper to taste
coarse salt to taste
juice of large lemon
1 hefty cup brandy

• Wash and soak beans. Cover with cold water and soak 2 hours or overnight. Drain.
• In large pot, bring beans to boil in enough cold water to cover and simmer gently about 45 minutes, adding more water if necessary.
• While beans are cooking, saute sausage in large stockpot, breaking up large pieces. Cook until browned. If too lean, add a bit of olive oil. Drain off excess grease leaving a few scant Tbsp. Saute onion, garlic, and peppers. Carefully pour in chicken broth. Bring to boil. Add parsley, carrots, canned tomatoes, spaghetti sauce, brown sugar and seasonings. Reduce heat. Add drained beans and simmer one hour or until beans are tender. Stir in brandy before serving and adjust seasonings.
• This hearty soup is great served with crusty sourdough or heavy multi-grained bread. (don't forget the sweet butter or, better yet, a dish of balsamic infused olive oil topped with crushed red pepper flakes.)
  

THICK FOG ~ THYME FOR PEA SOUP

"Truth is the torch that gleams through the fog without dispelling it."

~ Claude Adrien Helvetius

~ Evening fog

(old apple tree and friends)

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CLASSIC SPLIT PEA SOUP

~ Time to put the kettle on ...

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2 lbs. split green peas

1 meaty ham bone

2 cups chopped onion or leeks

2 cups chopped celery and leaves

6 large chopped carrots

2 cloves minced garlic

4 quarts organic chicken broth

bunch of chopped parsley

4 bay leaves

1-2 Tbsp. chopped fresh thyme (2 tsp. dried)

coarse salt and freshly ground pepper

2 cups slivered cooked ham

• Rinse and drain peas, picking out any stones. Spray large stockpot with Pam. Inside place peas and ham bone and cover with chicken broth and additional water (or white wine to cover bone). Add vegetables, garlic, bay leaves and thyme. Season with salt & pepper.
• Bring to a simmer, skimming scum off top. Cover loosely and cook 1 hour until peas are tender, stirring often. Remove bone and bay leaves. Either press through sieve or leave chunky. Correct seasonings and add ham.
• Ladle into mugs or bowls and top with crunchy croutons.

Note: French Pea Soup

~ Outside my window

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Why is thick fog often referred to as "pea soup"?

The term arose in 19th century Britain. One of the by-products of the industrial revolution was a massive increase in the smoke and sulphur put into the atmosphere by factories, etc. When combined with fog, the result was totally different to the white fogs seen in rural areas - because of the dirty yellow-brown color, they were named "pea soupers".These poisonous combinations of smoke and fog continued to occur until 1952, when a five-day "pea souper" over London is estimated to have caused 4,000 premature deaths through bronchitis, pneumonia, etc. Cold weather meant an increase in coal-burning, and meteorological conditions led to the pollutants being trapped at ground level. Subsequent changes in legislation phased out open coal fires, and "pea soupers" are now a thing of the past in Britain.

~ Answerbag

'NO WINTER LASTS FOREVER ...' ~ SAVORY SAUERBRATEN with POTATO DUMPLINGS

“No winter lasts forever;

no spring skips its turn.”

~ Hal Borland

~ Icy Fingers

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SAVORY SAUERBRATEN

~ Perfect comfort food for a cold winter day ... but plan ahead since the key to great flavor depends on a long marinade.

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4 lbs. thick round or rump roast

coarse salt & freshly ground pepper

2 cups dry red wine

1 1/2 cups red wine vinegar

1/2 cup water

4 bay leaves

8 cloves

1 Tbsp. coarsely crushed peppercorns

1 Tbsp. coarsely crushed juniper berries*

1 Tbsp. mustard seeds

1/4 tsp. nutmeg (freshly grated best)

3 thinly sliced onions

1 cup chopped celery leaves

1 bunch chopped parsley

4 Tbsp. unsalted butter

2 cups chopped onions

1 cup chopped celery

1 cup diced carrots

2 Tbsp. flour

4 tsp. sugar

3 cups strained cooking liquid

3/4 cup crushed gingersnaps

8 dried slivered pitted prunes (optional)

coarse salt & freshly ground pepper

1/4 cup sour cream (optional)

*(Penzeys Spices carries a wonderful variety of herbs and spices)

• Rub meat well with salt & pepper. Combine wine, vinegar, water, bay leaves, cloves, peppercorns, juniper berries, mustard seeds, nutmeg, onions, celery leaves & parsley in saucepan. Bring to boil over high heat, remove and let cool.
• Place beef in deep glass or ceramic bowl. Pour cooled marinade over beef, tightly cover and refrigerate for 2-3 days, turning at least twice each day.
• When ready to cook, remove meat from marinade (strain through fine sieve and reserve, discarding spices & onions) and pat dry.
• Melt butter in Dutch oven over medium-high heat and brown evenly on all sides. Remove to platter. Add onions, celery and carrots in same pan and cook until soft and lightly browned. Sprinkle with flour and cook, stirring constantly until flour begins to lightly brown. Pour in reserved strained marinade and bring to boil. Return meat to pot, cover tightly and simmer over low heat for 2-3 hours or until fork-tender. (Or bake in 350-degree oven for 2-3 hours until fork-tender).
• Transfer meat to warmed platter. Strain cooking liquid through sieve and force vegetables through with wooden spoon. Skim off fat.
• Melt sugar in saucepan over low heat, stirring constantly until golden brown. Gradually stir in warm marinade and bring to boil. Reduce heat and stir in crushed gingersnaps, a little at at a time, and cook long enough for crumbs to dissolve and thicken the sauce (if too thick, add any remaining juices or water). Add prunes and season with salt & pepper. Stir in sour cream. Ladle part of gravy over thinly sliced meat and pass remainder in gravy boat. Great with braised red cabbage, spaetzle or potato dumplings. (8 servings)

Note: Can make ahead, cover and chill. Preheat oven to 400-degrees. Pour a bit of warmed gravy over sliced meat and bake for 15 minutes or until heated. Serve with additional warmed gravy.

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POTATO DUMPLINGS

3 lbs. medium potatoes

coarse salt & freshly ground pepper

2 organic eggs

1 cup flour

1/2 cup dry bread crumbs

1/4 tsp. nutmeg

1/4 cup chopped fresh parsley

• Cook unpeeled potatoes until tender, about 30 minutes. Drain, cool slightly and peel.
• Put potatoes through ricer and spread on paper towels to dry well.
• Turn potatoes in large bowl. Lightly toss with salt & pepper. Make a well in center and break eggs into it.
• Sift 3/4 flour over eggs, add bread crumbs, nutmeg and parsley. Work with hands, blending until mixture is smooth and holds together.
• Shape into approximately 18 egg-size balls. Roll in remaining flour.
• Bring water to boil in large saucepan. Reduce heat and drop in one dumpling at a time to fit comfortably in pan. Boil gently, uncovered, 2 minutes after rising to surface. Transfer with slotted spoon to paper towel. Serve hot with Sauerbrauten.

SIMPLE SUNDAY NIGHT SUPPER ~ BEEF BOURGUIGNON

WEATHER REPORT: WIND ~ SLEET ~ SNOW

"Carefully done, and perfectly flavored, it is certainly one of the most delicious beef dishes concocted by man, and can well be the main course for a buffet dinner."

~ Julia Child

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BEEF BOURGUIGNON

3 pounds chuck or sirloin tip cut into large cubes

1/2 pound diced bacon

1/3 cup flour

5 Tbsp. butter

3 Tbsp. extra-virgin olive oil

salt & cracked black pepper

1 coarsely chopped onion

3 cloves coarsely chopped garlic

1/4 cup cognac

2 diagonally sliced carrots

1 pound sliced mushrooms or small mushroom caps

1 heaping tsp. thyme

1 heaping tsp. marjoram

24 small pearl onions

3-4 cups good Burgundy wine

juice of 1 lemon

1 bay leaf

freshly chopped parsley

• Brown diced bacon. Remove with slotted spoon and set aside.
• Toss and coat beef with flour, salt & pepper. Brown in batches in butter and olive oil and bacon drippings. Remove and set aside.
• Sauté onion and garlic. Deglaze pan with cognac, scraping down browned bits. Add wine and lemon juice. Heat but do not boil.
• Transfer meat to casserole and top with carrots, mushrooms, pearl onions, and bay leaf. Sprinkle with thyme, marjoram, and additional salt & pepper. Gently combine all. Top with bacon.
• Cover and bake about 2 hours in 350 º oven. If needed, add additional wine while baking. (Serves 6-8)

Garnish with fresh chopped parsley. Serve with crusty French bread and pair with good Burgundy.

MUGSIE'S WILDCAT STEW

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5 lbs. beef stew

6 onions (med) cut into wedges

12 carrots, sliced in big chunks

2 28 oz. cans tomatoes (one diced and one stewed)

2 cups celery, chopped

2 heaping tbsp. brown sugar

2 tbsp. salt

6 tbsp. minute tapioca

1 cup seasoned breadcrumbs

Mix and bake at 325 degrees for 4 hours.

(Serves 8)

Note: Thanks Kelly for sharing the delicious recipe.