Posted on 03 June 2009 by ChefBud
Beef Stroganoff is a Russian dish of sautéed pieces of beef served in a sauce with sour cream. From its origins in 19th-century Russia, it has become popular in much of the rest of the world, with considerable variation in the actual recipe. Continue Reading
Posted on 18 February 2009 by TheChefsWife
OK, so hopefully you all bought a coffee grinder to use for grinding up spices as you need them for recipes. Here is another use for that spice grinder. When you are making mushroom dishes such as mushroom risotto, stroganoff, or stews, try throwing a handful of dried porcini mushrooms into the spice grinder. Then add the mushroom powder you are left with to the chicken or beef stock that your recipe calls for. This creates an incredibly rich and delicious mushroom flavor to enhance your dish.
Posted on 12 February 2009 by ChefBud
So I am making a caramelized pearl onion and mushroom sauce. I like to use a teaspoon of dried porcini powder for a nice rich mushroom taste. I also use a few big handfuls of fresh crimini mushrooms for nice meaty mushroom texture.
The criminis I picked up were filthy.
I use no water when cleaning mushrooms because they are like little sponges. They soak up all the water and lose their nice texture and do not saute well anymore.
So, to get them clean I use a little brush and carefully brush all the dirt off. It’s that simple.
They make little mushroom shaped brushes for this. I recomend using a pastry brush. To avoid overflow in my gadget drawer, I try not to buy things I don’t need. It looks like a 1″ wide paint brush. It’s great for many other tasks around the kitchen too.