THE VILLAGE VOICE

"The flowers of late winter and early spring occupy places in our hearts well out of proportion to their size." ~ Gertrude S. Wister PERFECT BEEF STROGANOFF "Beef is the soul of cooking." ~ Marie Antoine Careme _________________ 3 pounds beef tenderloin 6 Tbsp. butter 1 cup chopped onion 2 cloves finely chopped garlic 1 pound (1/4 inch sliced) fresh mushrooms 3 Tbsp. flour 2 tsp. meat-extract paste 1 Tbsp. ketchup 1/2 tsp. coarse salt 1/2 tsp. fresh cracked pepper 1 can (10 1/2 oz.) organic beef stock 1/2 cup dry white wine 2 Tbsp. snipped fresh dill (1 heaping tsp. dried dill weed) 1 1/2 cup sour cream 2 12-ounce fresh or dried spinach noodles (or 2 cups cooked wild rice tossed with 4 cups cooked white) additional fresh snipped dill or parsley Trim fat from beef. Cut filet crosswise into 1/2-inch thick slices. Cut each slice, across grain into 1/2-inch thick strips. Season with salt and pepper. Slowly heat large heavy skillet. Melt 2 Tbsp. butter a...

"Winter must be cold for those with no warm memories." ~ From the movie An Affair to Remember MOONSET/SUNSET (January 21, 2011) __________________________ RYE BRISKET with VEGETABLES (30 year old recipe adapted from Bon Appetit) Whole brisket (8 pounds) 2 large chopped onions 2 cloves crushed garlic 2 packages onion soup mix 1 bottle chili sauce 1 can beer 3 Tbsp. Worcestershire sauce 3 slices rye bread 8-12 large carrots cracked pepper chopped parsley Rub brisket with garlic and place on bed of chopped onion in tight covered roasting pan. In order over brisket sprinkle fresh pepper, Worcestershire sauce, soup mix, chili sauce, and beer. Lay carrots around brisket. Tear bread in small pieces and tuck under brisket so liquid is covering bread. Cover and place in oven at 350 º for 45 minutes. Reduce oven to 275º and cook for 2 hours and 15 minutes or until done. (Check to see if bread is covered by liquid). Remove and cool. Slice and arrange meat and carro...

"Food is the most primitive form of comfort." ~ Sheila Graham Antique Chinese rug Tufenkian Tibetan and Chinese rugs, vintage pillow, and floral fabric ______________ ARBORIO RICE PUDDING ~ Craving comfort food, this silky rich pudding courtesy of Dave Lieberman (Food Network) was better than perfect! _____________ 1 cup water pinch salt 1/2 Tbsp. butter 1/2 cup Arborio rice 2 cups whole milk 4 Tbsp. sugar 1 tsp. vanilla extract few dashes ground cinnamon whipped cream (optional) Bring water, salt, and butter to a boil in a medium saucepan. Add rice, return to a boil, and then reduce heat to the lowest setting. Shake the pan occasionally and cook until rice has absorbed the water but still al dente , abut 15 minutes. Bring milk, sugar, vanilla, and a few dashes of cinnamon to a simmer in a separate saucepan. Add cooked rice and cook at simmer over medium-low heat until rice absorbs most of the milk and mixture starts to get thick and silky, about 10-15 minutes (or ...

"Things are beautiful if you love them." ~ Jean Anouilh ~ Hubbard Lake Winter __________________ BEEF CARBONNADE (Favorite hearty and rich Belgian beef stew with sweet caramelized onions and dark beer, perfect company fare by the fire after a long day skiing or snowshoeing.) ~ The Silver Plate Cookbook _________ 1/4 lb.bacon 2 very large yellow onions (1 1/2 to 2 pounds) peeled and thinly sliced 1 Tbsp. granulated sugar 1 cup unbleached flour 1 Tbsp. dried thyme 1 tsp. salt 1/2 tsp. freshly ground pepper 3 lbs. (1-in. cubed) beef stew meat (chuck is best) vegetable oil (optional) 2 cups imported dark beer chopped parsley (garnish) Coarsely dice bacon and saute in large skillet until crisp and brown. Remove bacon with a slotted spoon and reserve. Add onions to skillet and cook, covered, in rendered bacon fat until tender, about 20 minutes. Uncover skillet, raise heat, and sprinkle onions with sugar. Toss and stir until well browned. Transfer onions to strainer set over a bowl...

"Imagine, if you can, what the rest of the evening was like. How they crouched by the fire which blazed and leaped and made much of itself in the little grate. How they removed the covers of the dishes, and found rich, hot savory soup, which was a meal in itself, and sandwiches and toast and muffings enough for both of them." ~ Frances Hodgson Burnett ~ Room with a view _______________ BRANDIED BEAN & SAUSAGE CHOWDER ~ Hearty potage warms the belly & feeds the soul on these frigid days ______________ 2 lbs. special bean soup mix (e.g. '16' bean assortment with large lima , navy, red kidney, baby lima , great northern, speckled lima , black, pinto, cranberry , pink, and black-eyes peas, green and yellow split peas, lentils, etc. ) 3 lbs. bulk Italian sausage (one plain, one hot or spicy and one fennel ) 3 quarts organic chicken broth 1 large chopped Spanish onion 3 large chopped garlic cloves 1/2 cup chopped fresh parsley 1 large chopped green pepper 1 lar...

"Truth is the torch that gleams through the fog without dispelling it." ~ Claude Adrien Helvetius ~ Evening fog (old apple tree and friends) _______________ CLASSIC SPLIT PEA SOUP ~ Time to put the kettle on ... _______________ 2 lbs. split green peas 1 meaty ham bone 2 cups chopped onion or leeks 2 cups chopped celery and leaves 6 large chopped carrots 2 cloves minced garlic 4 quarts organic chicken broth bunch of chopped parsley 4 bay leaves 1-2 Tbsp. chopped fresh thyme (2 tsp. dried) coarse salt and freshly ground pepper 2 cups slivered cooked ham Rinse and drain peas, picking out any stones. Spray large stockpot with Pam. Inside place peas and ham bone and cover with chicken broth and additional water (or white wine to cover bone). Add vegetables, garlic, bay leaves and thyme. Season with salt & pepper. Bring to a simmer, skimming scum off top. Cover loosely and cook 1 hour until peas are tender, stirring often. Remove bone and bay leaves. Either press through si...

“No winter lasts forever; no spring skips its turn.” ~ Hal Borland ~ Icy Fingers __________________________ SAVORY SAUERBRATEN ~ Perfect comfort food for a cold winter day ... but plan ahead since the key to great flavor depends on a long marinade. _________ 4 lbs. thick round or rump roast coarse salt & freshly ground pepper 2 cups dry red wine 1 1/2 cups red wine vinegar 1/2 cup water 4 bay leaves 8 cloves 1 Tbsp. coarsely crushed peppercorns 1 Tbsp. coarsely crushed juniper berries* 1 Tbsp. mustard seeds 1/4 tsp. nutmeg (freshly grated best) 3 thinly sliced onions 1 cup chopped celery leaves 1 bunch chopped parsley 4 Tbsp. unsalted butter 2 cups chopped onions 1 cup chopped celery 1 cup diced carrots 2 Tbsp. flour 4 tsp. sugar 3 cups strained cooking liquid 3/4 cup crushed gingersnaps 8 dried slivered pitted prunes (optional) coarse salt & freshly ground pepper 1/4 cup sour cream (optional) *( Penzeys Spices carries a wonderful variety of herbs and spices) Rub meat well ...

WEATHER REPORT: WIND ~ SLEET ~ SNOW "Carefully done, and perfectly flavored, it is certainly one of the most delicious beef dishes concocted by man, and can well be the main course for a buffet dinner." ~ Julia Child __________________ BEEF BOURGUIGNON 3 pounds chuck or sirloin tip cut into large cubes 1/2 pound diced bacon 1/3 cup flour 5 Tbsp. butter 3 Tbsp. extra-virgin olive oil salt & cracked black pepper 1 coarsely chopped onion 3 cloves coarsely chopped garlic 1/4 cup cognac 2 diagonally sliced carrots 1 pound sliced mushrooms or small mushroom caps 1 heaping tsp. thyme 1 heaping tsp. marjoram 24 small pearl onions 3-4 cups good Burgundy wine juice of 1 lemon 1 bay leaf freshly chopped parsley Brown diced bacon. Remove with slotted spoon and set aside. Toss and coat beef with flour, salt & pepper. Brown in batches in butter and olive oil and bacon drippings. Remove and set aside. Sauté onion and garlic. Deglaze pan with cognac, scraping down browned bits. Ad...

MUGSIE'S WILDCAT STEW ___________ 5 lbs. beef stew 6 onions (med) cut into wedges 12 carrots, sliced in big chunks 2 28 oz. cans tomatoes (one diced and one stewed) 2 cups celery, chopped 2 heaping tbsp. brown sugar 2 tbsp. salt 6 tbsp. minute tapioca 1 cup seasoned breadcrumbs Mix and bake at 325 degrees for 4 hours. (Serves 8) Note: Thanks Kelly for sharing the delicious recipe .