Keeping it going: Beef Stew with Shiitake Mushrooms post-mortem
Posted: January 27th, 2010 | Author: BPB | Filed under: family dinner meals, shit kickrs | No Comments »
I followed this recipe at epicurious, obvs, but with a couple of contributions from the reviews:
- substitute some of the beef stock for a couple cans of Campbell’s Golden Mushroom soup, which is apparently everyone’s secret beef stew ingredient.
- I substituted baby pattypan squash for butternut because what the fuck is baby pattypan squash
- I also cut down on the total amount of squash because I didn’t want it to be about the squash, you know? Like, “Oh, this beef stew has squash in it” and then I have to be like, “Yes, it does,” and then we all just sit there looking at each other. In the end the squash melts into the essence of squash, and I bet you didn’t even know there was squash in it, which I consider to be an enormous personal victory.
- I also cut down a little on the mushrooms because jesus christ
- a shiraz does work pretty well as the red wine for this
- I liked it that night, but it is, as promised, at least twice as good the second day, except the mushrooms were really rubbery
And then I made brownies, as per usual, but I saw the peppermint extract when I was getting the vanilla out and I was like, “ok” and I put in a teaspoon. That’s why you were so refreshed after dinner.
I was thinking about those brownies as I lay awake early this morning and I was contemplating how much butter goes into them–a quantity so large you’d never guess it–and in my mind I could taste the brownies but they just tasted like butter, and I don’t think I’m going to make them anymore.
In summation:
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