Been Busy at Work....Tomato soup, Beef Stroganoff, and mango ice cream

        Been a busy last few weeks at work. We have been getting take aways lately from a really good Thai place down the road, and off course pizza. Finally, I have been able to make mushrooms again (couldn't make them as  my brother-in-law was staying with us and is allergic to them). I decided to make beef stroganoff, tomato soup, and mango ice cream.  I like using tri-tips for this recipe, but you have to make sure you can simmer for a hour or so to make the meat tender.

         I cut the meat into 1.5 inch strips, and covered them in flour with salt and pepper. I browned them in butter. I removed them and added the mushroom in batches-(never overcrowd mushrooms--as they will stew in their own juices --thanks Julia Childs). Lastly, I added some onions and let them caramelized. I deglazed the pan with red wine (cup) and added the beef and mushrooms. I added 2tbls of dijon mustard, 3 oz of tomato paste, 1 tbls of worcestershire sauce, salt/pepper, thyme and some chicken broth.

   In the meantime, I followed a recipe from Delicious magazine and roasted 2lbs of roma tomatoes, with thyme/basil and oil oil. I added some grape tomatoes as well. In 30-40 minutes. I sauteed some onions, and garlic and added a can of chopped tomatoes and added the roasted tomatoes and simmered for 25 minutes. I ran the mix through a ricer to get rid of the skins, and baked some mozzarella balls.  I served the tomato soup over the cheese. It sweet yet savory--very delicious.

      Next, I boiled some rigatoni and sour cream to the beef stroganoff and served. It had a wonderful, thick,  tangy sauce and the beef was tender. As an encore I made homemade mango ice cream using mangoes from my tree.  

Steak with blue cheese butter over tomato cannellni beans, with haricot de vert

     I love cannellini beans. I got some last week and soaked them during the day in water.  I sauteed some onion, garlic, and carrots. I added the beans with tomatoes, tomato paste, thyme, and chicken broth. I simmered them for an hour. In the meantime, I made a rub of thyme, oregano, garlic powder, paprika, salt and pepper on the 1/4 inch ribeye steaks. I fried the steaks in butter, about 3 minutes a side. In the meantime, I blanced the haricot de vert and sauteed them in butter.

  I plated the steak with a blue cheese butter  over the beans, and harcot de vert. The beans were amazing. Tender, warming flavor, with a touch of sweetness and acidity. The harcot de vert were crispy. The steaks melted in your mouth. 

Sous Vide Lobster, Sous Vide Duck breast, over Kali Masoor/Black Lentils, with a starter of homemade chicken soup

     Logan and I went to wholepaycheck, and I picked up some lobster, and duck breast. Logan loves duck. I scored the duck breast skin, and added salt, pepper, and paprika. I put it in a container and added hickory smoke. I vacuum sealed them and put them n the sous vide at 145 deg for two hours. In the meal time, I shelled 4 lobster tails, added oregano, and butter and put them in a vacuum sealed pouch. In a hour I added them to the sous vide.

    I made some Kali Masoor (spicy black lentils) by adding chicken broth, black lentils, onions, tomatoes, and chili pepper. This simmered for 30 minutes. I also roasted asparagus in the oven. I took the duck out of the sous vide, and pan fried the skin until crispy--rendering the fat. I added a little red wine vinegar, chicken broth and reduced the fat to make the sauce.

          Prior to this, I made homemade chicken soup. I used the leftover meat from a costco chicken. I sauteed onions, carrots, celery. I added thyme, oregano, potatoes, chicken, and chicken broth. I simmered for a hour.I also added curry powered (thanks Mike Hinds). The soup was delicious. A warming, spicy chicken soup. The kids love the soup.
   

I sliced the duck and served over the Kali Masoor, with asparagus and lobster with butter. The duck was amazingly tender with the crispy skin, the lentils were great--the spiciness a contrast to the duck. Sous Vide lobster was tender. Unbelievably, tender, with a touch sweetness. I paired the meal wth a 2008 Louis Bardot Red Burgundy wine. The wine's lightness was great for the duck, however, the lobster clashed with it.

Sous Vide Pork belly, Moussaka and Cauliflower Mash

          I hadn't made moussaka is a long time--one reason was that my eggplants withered and I planted more of them, but they haven't fruited. Logan always has always loved moussaka--it was his favorite at 4 months. I browned some organic ground beef, added onions, garlic, thyme, tomatoes, white wine, chicken broth, salt, and pepper. Let it simmer. Prior to that, I sliced the eggplants, and salted. (this removes any bitter taste). I rinsed the   eggplants, and brushed with olive oil and put it in a pre-heated 375 deg oven for 10 minutes. In the next few minutes I made the bechamel sauce. Mixing milk, egg yolks, flour, heavy cream and butter. I added cheese (manchego).

  I layered the eggplants, and meat mix (I added the egg whites to the meat) and covered with the bechamel sauce. I added a layer of cheese.

   In the meantime, I had previously put pork belly in the sous vide for 9 hours at 185 deg.  I took it out and caramelized the skin. I also, made a cauliflower mash with pureed cauliflower, and cream.


    I plated the meal as follows. I put down some cauliflower mash, with a cube of moussaka and a side of pork belly and roasted asparagus. I added a sala verde to the pork belly.

     The moussaka was great--nice warming, casserole of cheesy/egg sauce over meat with eggplant. The cauliflower mash needed to be more viscous. The pork belly was amazing--crispy skin with a delicate meat with a tangy sauce. I matched the food to a Clos LaPostelle 2005 Apalta wine from Chile
. This wine lived up to its number 2 wine spectator ranking. Lush fruit with a long finish.

   

Pepper Veal Steak, mashed potatoes and asparagus.

    This week has been hectic--I was sick with the flu and didn't eat much the first two days.Afterward, i had pizza. Finally, on Friday I cooked. I like to cook veal scallopini, but my brother in law is allergic to    mushrooms--so I decided to make veal pepper steak. I took the veal out and added salt and 5 peppers to it. I fried them 3 minutes a side. I also made mashed potatoes with onions and garlics. I roasted some asparagus ( as you know I love asparagus.
      When the veal was done, I added chicken broth, heavy cream, and more peppercorn. I let it reduce for 5 minutes and seasoned. I served the veal over the potatoes, with the sauce and asparagus. I served it with with a Roaring Night New Zealand Pinot Noir, 2009.