Friday, May 31, 2013

Beef Stroganoff

Mmm...onions, mushrooms, beef, noodles, sour cream...Beef Stroganoff can definitely be described as a comfort food. Late May probably isn't the season for this rich dish but it just sounded good and I hadn't made it in years. I adapted this recipe from the old American Fannie Farmer Cookbook. They describe the dish as "tender beef in a tangy sauce". 

For the beef selection, the recipe suggests tenderloin, which I couldn't find yesterday so I used beef steak tips. You can also use ground sirloin to cut costs. Cut the meat diagonally across the grain.

Serves 4.


  • 4 tablespoons butter
  • 2 tablespoons minced yellow onion
  • 1 pound beef tenderloin, cut in thin 1" x 1/2" strips 
  • 1 pound Crimini mushrooms, sliced
  • 2 cups sour cream
  • 1/3 cup white wine
  • Dash of Worcestershire sauce
  • 1 tablespoon flour
  • Pinch of nutmeg
  • Sea salt
  • Freshly cracked black pepper 
  • 1/2 pound egg noodles for serving (or rice)


  1. In a large pot, bring water to boil for egg noodles and cook according to package directions. (Or prepare rice if preferred.)
  2. Meanwhile, melt 2 tablespoons of butter into a large heavy skillet. Add the onion and saute on low until transparent. Remove from pan and set aside.
  3. Turn the heat to medium high, add the beef, and cook until all sides are browned. Remove the beef and set aside with the onions.
  4. Add remaining butter to the skillet and white wine. Cook down for 5 minutes. Add mushrooms and satuee until softened, about 3 minutes.
  5. Whisk in the sour cream. Simmer over low heat. Season with Worcestershire, nutmeg, salt and pepper. Whisk in flour to thicken sauce.
  6. Add beef and onions back to the pan and simmer until warmed through.
  7. Serve over egg noodles or rice.

Wednesday, May 15, 2013

Orange Olive Oil Cake

Ever since a recent trip to Tender Greens and tasting their Orange Olive Oil cake, I've been obsessed with making one myself. I've had two failed attempts and the third one tonight turned out well enough to tell you about it. This humble cake is slightly sweet, fragrant from the orange zest and very moist. A great treat to enjoy with tea or coffee.


  • 1/2 cup extra virgin olive oil
  • 1 cup sugar
  • 2 eggs, at room temperature, separated
  • 2 oranges zested, save juice from 1/2 orange
  • 1 cup unbleached flour
  • 1 cup semolina flour
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup buttermilk 


  1. Preheat oven to 400 degrees. Line a muffin tin or grease a scone pan.
  2. In a mixing bowl, beat eggs white until stiff peaks form. Set aside. 
  3. In a large mixing bowl, beat egg yolks and sugar. Add olive oil, buttermilk and orange juice.
  4. In a medium mixing bowl,  mix flours, baking powder, salt and orange zest. Add flour mixture to egg mixture in small batches until combined thoroughly. Fold in beaten egg whites. 
  5. Pour the batter into the prepared pan. Bake in preheated oven for 20-25 minutes, until just cake tester comes out clean and edges are slightly browned.
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