Here we are, two days into the new year, and I’ve already managed to blow out an appliance.
think know I’ve set a record here…
Yesterday, I spent most of the day prepping a few food related projects, taking down various holiday themed decorations, and cleaning up from the aforementioned glitter-filled holiday themed decorations. After making several circles around the house with the vacuum, I pulled out the steam mop to clean the entryway from the garage to the kitchen, since that’s the only section of the house with tile. AND it’s where Zeus laid down every night to wait for the Queen Mother to emerge from her room every.single.morning. So he could be sure to
trip her greet her every.single.morning ….. and proceed to rub his nose/white fur all over her black pants every.single.morning.
She just loved it. Not. But that’s another story….
Anyway, I pulled out the machine, filled the tank with water, attached the mop head, plugged it in, and waited.
And then…..a burning smell coming from the heating element. Then smoke.
At least my pierogi turned out.
Beef Stroganoff – adapted from Tyler Florence
4 cloves garlic, minced, plus 2 cloves, minced
Freshly ground black pepper
Extra-virgin olive oil
1 sprig fresh rosemary, leaves removed and chopped
1 large sprig fresh thyme, leaves removed and chopped
3 pounds beef short ribs, cut into 2 ribs apiece
1 lb. white button mushrooms
1/2 cup chopped shallots
1/4 cup cognac
2 cups half and half
1 tablespoon Dijon mustard
1/2 cup sour cream
1 pound egg noodles
3 tablespoons unsalted butter
2 tablespoons freshly chopped flat-leaf parsley
Preheat oven to 300 degrees F.
Place the 4 cloves of minced garlic and pepper into a bowl. Add enough extra-virgin olive oil to create a paste. Add the rosemary and thyme leaves to the bowl and stir to combine.
Set short ribs out on a roasting tray and cover with herb paste. Roast in the oven for 2 hours and 30 minutes until they are falling apart.
Heat a large saute pan over high heat and add a 3-count of olive oil. Add mushrooms and cook for 3 minutes until brown. Add shallots and minced garlic and toss to combine. Season with pepper. Cook for a further 2 minutes until garlic and onion become fragrant. Remove pan from heat and carefully add cognac to deglaze the pan. Return to heat and add the half and half. Reduce heat and simmer until reduced by half. Turn off heat and stir in Dijon mustard and sour cream. Season with plenty of freshly ground black pepper
Cook egg noodles in boiling water according to directions on package. Drain and toss with butter while still hot.
To serve: Pile the noodles high on a plate, top with stroganoff sauce and finish with rib slices. Garnish with fresh parsley.