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FD 12/14/2011 – Mushroom Bourguignon

Posted: December 18th, 2011 | Author: | Filed under: family dinner meals | 1 Comment »

Mushroom Bourguignon served with egg noodles, a semi-made-up green bean recipe and the world’s greatest peanut butter cookies!

I cooked the entire mushroom dish the night before and reheated it on Wednesday. When I make this next time I will do the same thing. I think it gets a lot better over night.

Mushroom Bourguignon. I basically just did what she said. I used a combo of portobellos (gills scraped out), crimini, and button mushrooms. The proportions were roughly 2:1:1. Next time I think I would use fewer portobellos and more of the other two. I like their consistency much more in the finished dish. The searing step took the longest and is the only reason it might be a pain to make this the same night you want to eat it. Also, it uses an ungodly amount of oil/butter. Just deal with it.

I cooked the pearl onions separately and followed Julia Child’s instructions. Because I am lazy, I used frozen pearl onions and added them frozen to the pan of butter and oil. It didn’t take nearly as long to make these as the recipe suggests, probably only 25-30 min. When the onions were finished I put them in the fridge in their own container and only added them to the stew the next da. I didn’t want them to fall apart if I could help it.

Trust the Smitten Kitchen lady with the flour and butter thickener at the end. When I did this step I was convinced I had ruined dinner, but in fact I think it is the key to the whole dish. Also, personally, I think sour cream is a requirement for dishes like this.

Green bean and fennel salad. We skipped the mushrooms, skipped the water, and used just one bunch of parsley. We also added some mustard to the dressing.

And finally, the World’s Greatest Peanut Butter Cookies. First, let me say that I think it is annoying that this site is now written primarily in grams. I know that it is more accurate and that it feels fancy and European, but most of us do not own scales. Also, it was hard for me to find white pastry flour so I settled on whole wheat. For the “chopped milk chocolate” I just got some good quality milk chocolate chips. I agree with the author, Molly Wizenberg, that milk is better than dark chocolate in this one.

One batch of these cookies makes a LOT of dough, and these cookies are rich. So, I suggest you follow Molly’s suggestion and freeze some of the dough. I just scooped about 3/4 of the dough into balls and froze them til solid, then I wrapped them in saran wrap, put them in a ziplock and baked them just before FD. I thought they were tastier when cooked from frozen. Be extra careful not to let them dry out while baking, you want them to be chewy. You will probably need a cold glass of milk, it really improves the cookie eating experience.

Thai Food Cookin’

Posted: August 4th, 2010 | Author: | Filed under: Uncategorized | Comments Off on Thai Food Cookin’

Here are the recipes I used to cook up a Thai feast for ya’ll.

Panang Tofu Curry: I cooked the sauce the night before and added the tofu and veggies the night we ate.

Coconut Milk Sticky Rice with Mangoes:

The rice itself is called glutenous rice or sweet rice. I picked a bag that was labeled Thai Sticky Rice. Worked out fine. I soaked the rice over night and then cooked it the next day. There are detailed instructions on how to steam the rice, I say forget that and just microwave it. I put the rice in a big bowl and covered it with water. I zapped in on high for 3 minutes at a time, stirring in between and it ended up taking about 12-15 minutes. It was super easy.

All of the other recipes are from a fantastic cookbook called The Asian Grandmothers Cookbook. I think you will all agree with me when I say that the wings especially were the bomb.

As for where to get the weird Asian ingredients, I got nearly everything that the Ranch 99 Market in Daly City. I found the rest at Duc Loi.