Posts Tagged With: stroganoff

Pasta Sauce

Italian Appetizer

PASTA SAUCE

INGREDIENTSPastaSauce-

2 garlic cloves
2 pounds Roma tomatoes
2 tablespoons olive oil
1 teaspoon basil
1 teaspoon marjoram
1 teaspoon onion powder
1 teaspoon oregano
1/4 teaspoon salt
1/2 teaspoon savory
1/4 teaspoon sugar
1/2 teaspoon thyme

makes 2 ½ cups

SPECIAL UTENSIL

blender

PREPARATION

Mince garlic cloves. Puree tomatoes in blender. Add remaining ingredients to large saucepan. Bring to boil on high heat, stirring constantly. Reduce heat to low, cover, and simmer for about 45 minutes or until sauce thickens. Cool.

TIDBITS

1) It’s helpful to know whenever you’re at an anagram convention that pasta sauce is an anagram for: cause a spat, a cat’s pause, sautes a cap, and cue ass pat.

2) A pat is a small slice of butter. A stick of butter is much longer than a pat.

3) When German soldiers invaded the Netherlands in 1940, they confiscated the locals’ butter. Culinary historians suspect the main impetus behind Germany’s patently unpleasant wars of aggression was a massive butter shortage in the Fatherland. The Netherlands has ample stocks of butter, so it was overrun by its larger bread-spread lacking neighbor to the east.

4) Sure, Germany invaded other nations as well, but that was mainly from inertia. Once you start invading other countries, it’s kinda hard to stop. Besides, Belgium had fries, France had cheese and baguettes, and Russia had beef stroganoff.

5) Eight nations met in Toronto, Canada in 1953 to sign the Ample Butter Supply Treaty (ABS.) To remove all temptation for aggression, signatory countries pledged to main large supplies of butter. America maintains its emergency butter supply in a climate controlled cave near Butte, Montana.

– Chef Paul

3novels

Please check out Paul De Lancey’s books on Amazon.com.

or visit his website www.lordsoffun.com for signed copies.

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Beef Stroganoff

Russian Entree

BEEF STROGANOFF

INGREDIENTS

12 ounce bag egg noodles

1 pound sirloin tip
1 small onion
3/4 teaspoon salt
1/2 teaspoon mustard powder
3/4 teaspoon black pepper
1 1/2 teaspoons butter total(3/4 tsp. here, 3/4 tsp. later)
1 tablespoon flour

1 1/2 teaspoons butter total(3/4 tsp. here, 3/4 tsp. above)
3/4 tablespoon olive oil
1/2 tablespoon parsley

3/4 cup beef broth
1/4 cup dry white wine
3 tablespoons sour cream
SPECIALTY POWER

heat vision

PREPARATION

Prepare noodles according to directions on package or boil for 7 minutes or until noodles are tender. Drain water from noodles with colander.

Cut sirloin into 1-inch squares. Sprinkle salt, mustard, pepper, and pepper on sirloin squares. Mince onion. Melt 3/4 tablespoon butter in saucepan. Stir in flour, blending constantly until sauce thickens.

Use heat vision superpower, or even burner, to melt 3/4 teaspoon butter in another saucepan. Add olive oil. Add sirloin squares and onion. Use medium-high heat to quickly brown sirloin and onion. Combine sirloin and onions with the above sauce. Cover and cook on low for 10 minutes.

Add beef broth, sour cream, and white wine. Cook on medium-high heat until the entire mixture is hot. Stir constantly. Serve over egg noodles. Yum.

If you are pressed for time, pans, or space, you can instead add all ingredients at once to one pan. You still need to be diligent about stirring. You might want to taste the mixture as you add sour cream since you might prefer to use more or less than is specified here. Also, more cream makes a richer sauce, while less saves calories.

I would like to stress again: cook with what’s handy. Ground beef substitutes for sirloin tip, chicken broth for beef broth and bouillon for broth, and most pasta for egg noodles.

Remember, you are not only a great chef, but an adventurer and explorer as well. Excelsior!

TIDBITS

1) My first attempt at stroganoff came from a recipe which mistakenly substituted tablespoons of salt for teaspoons of the same. Ugh.

2) My favorite author in Middle School was Jules Verne. In addition to penning the famous 20,000 Leagues Under the Sea, he also wrote Michael Strogoff.

3) I visited the Jules Verne museum in La Rochelle, France.

4) La Rochelle was once the main seaport for herring canning.

5) I don’t like herring. The rest of my family does. We all like stroganoff.

6) My great-great-great-grandfather, Napoleon, invaded Russia in 1812. He lost. Three years later, nearly all the European powers sent him packing to Saint Helena where he died on my birthday.

7) I have never invaded Russia or any country for that matter no matter how small. In 1993 I was invited to visit Kiev, in nearby Ukraine, by a man who ran a Christian radio station there.

8) In the 1800s, Russia tried unsuccessfully to wrest control of India from Great Britain.

9) Indians speak Hindi and eat a lot of curry.

11) I attempted to make curry in grad school. Unfortunately my ability to read Hindi was, and still is, remarkably deficient. I believe I used ten to twenty times the correct amount of curry. I am only now conquering my fear of curry.

– Chef Paul

4novels

My cookbook, Eat Me: 169 Fun Recipes From All Over the World,  and novels are available in paperpack or Kindle on amazon.com

As an e-book on Nook

or on my website-where you can get a signed copy at: www.lordsoffun.com

Categories: cuisine, food, history, humor, international, recipes | Tags: , , , , , , , , , , , , , , , , , , , | 1 Comment

Turkey Stroganoff

Russian Entree

TURKEY STROGANOFF

INGREDIENTS

12 ounce bag egg noodles
water
1 garlic clove
1 small onion
1 1/2 pounds ground turkey
1/2 teaspoon coriander
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
2 teaspoons butter
1 tablespoon olive oil
1 1/2 tablespoons flour
1 cup chicken broth
4 tablespoons sour cream

PREPARATION

Start cooking egg noodles according to instructions or slowly add egg noodles to large pot of boiling water. Keep noodles in boiling water for 5 to 7 minutes. Drain water from noodles with colander.

Mince garlic clove. (Do a small victory dance to celebrate another victory of Man Versus Garlic.) Dice onion (If you look carefully through your tearing eyes, you might see the onion bits move slightly. This is indeed the onion’s victory dance and you should be honored if you get to see it.)

Meanwhile, back at the mixing bowl, combine turkey, garlic, coriander, salt, pepper, onion, and paprika. Cook until there is no pink turkey meat.

Melt butter in frying pan using medium heat. Add olive oil and flour. Stir constantly until mixture thickens. Add turkey/spice mix. Add in sour cream and broth. Cook on medium-high heat until the entire mixture is hot.

This is a simple dish with easy steps, yet enough spices to make your guests drool. Life is good.

TIDBITS

1) Butter is made by agitating fresh cream.

2) Fresh cream, being an inanimate object, is usually cool by nature and difficult to agitate.

3) So you’ll have to call your fresh cream all sorts of nasty things to agitate it enough to make it become butter.

4) Things like “Your momma dates Sweet N LoTM” and “Butter begins with ‘butt’.”

5) Butter is largely a colloid of milk and water.

6) What’s a colloid?

7) Butter comes in two varieties, salted and unsalted, just like nuclear power.

8) Although, unsalted nuclear power does seem to predominate.

9) But you could sprinkle salt on an enriched uranium rod if you so wanted.

10) Please put on a radioactive-proof suit before trying the previous tidbit.

11) During the Middle Ages, witches were able to transform themselves into insects to steal butter.

12) Witches don’t like margarine or spreads.

13) This is why you don’t find many witches anymore.

14) So, if you see a witch on Halloween, please give her a stick of butter. Life’s been hard for her.

15) And maybe the witch will be so grateful for your kindness, she’ll give you a spell to use on your boss.

– Chef Paul

4novels

My cookbook, Eat Me: 169 Fun Recipes From All Over the World,  and novels are available in paperpack or Kindle on amazon.com

As an e-book on Nook

or on my website-where you can get a signed copy at: www.lordsoffun.com

Categories: cuisine, food, humor, international, recipes | Tags: , , , , , , , , , , , , , , | Leave a comment

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