Welcome back! I guess you should be saying that to me, after all the time I’ve been gone. I kind of left off when we hit Bulgaria – so much food! so little time! – and never got back to it. I’ll try to, once I’m settled – we ate some great food there.
I’m hoping to use this to keep track of and share some of the great recipes we hope to make part of our repetoire, be they from cookbooks or creations of the mind. We inherited a copy of the Moosewood Cookbook circa 1977 from Chris’s mom, with hand-drawn illustrations and hand-lettered recipes. I thought it was from a restaurant, as I’ve seen a few books by them, and it is – a vegetarian restaurant in Ithica, NY that is apparently quite well known.
As we haven’t been eating the best lately (Christmas, New Year, travel, birthdays), we decided to hunker down and make some good stuff from this book. And that leads us to today’s dinner, Vegetable Stroganoff. I loved Beef Stroganoff as a kid and was really looking forward to making and eating this tonight. Note: Just cause it has vegetables, doesn’t mean it’s the best thing in the word for you – 3 cups of sour cream does not a lean waistline make. Still, this recipe was really, really good and is staying in our good books.
makes 6 servings, takes about 1 hour to prepare
1. The sauce
3 c sour cream
1.5 c yogurt
3 Tbs dry, red wine
1 c chopped onion
1/2 lb chopped mushrooms
3/4 tsp salt
1/4 tsp dill weed
dash of tamari sauce (didn’t have any, we used regular soy sauce)
2 Tbs butter
Sauté onions and mushrooms in butter until onions are soft. Combine all ingredients in the top of a double boiler and heat gently about 30 minutes.
2. While the sauce simmers, steam 6 cups chopped, fresh vegetables. Highly recommended: broccoli, cauliflower, carrots, celery, peppers, cabbage, zucchini, cherry tomatoes. (I did the first five and it was quite good.)
3. Cook 4 cups raw egg noodles in boiling, salted water until tender. Drain and butter.
Assemble the Stroganoff on a platter and garnish with freshly-minced scallions.
Note: Be very generous with the black pepper. While eating it, I added a little more and it made it just right for me. Next time, I’d probably add a few grinds right before the sauce finished cooking, as that might help take the edge off for anyone who finds the fresh-ground pepper just a little too zippy. But I’ll still add more to mine.
This was VERY well-received tonight. No talking at all while eating – good sign.