This is the bakery’s website:
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Vinegar?
Last night was Kenji’s “Ultimate” stroganoff recipe. Got to finish off the last cooked ribeye steak. I really like the flavors from the tamari, fish sauce, Worcestershire, and Dijon.
I couldn’t follow the recipe exactly because instead of fresh steak, I had about 1.5 pounds of precooked steak that I cross-grain ribboned (innocent bystander in the background; didn’t notice at the time that the camera focused on him instead of the beef, so, sorry for the blur):
And which were stirred in at the very end just to warm through, not cook more.
The other change was diced onion for pearls. I just can’t force myself to peel them. I’m sure it made the overall dish less than it could have been, but I’d pay someone else mondo cash to peel pearl onions for me.
And cavatappi instead of egg noodles because they don’t pair-bond as badly as egg noodles seem to always do.
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I love Stroganoff, and those ingredients sounds intriguing. I might sub pork tenderloin since beef is practically unaffordable these days.
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You can buy them frozen /peeled no?
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Yes, I always have a bag in the freezer.
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FTFY. The only reason I have beef is the Christmas sales on the whole packed rib roasts and whole NY Strip roasts; both were at $10/lb, which is a price point I can live with (bought about 115 pounds total). Yesterday as I walked by the butcher counter, I sneered at some filet mignon priced at $32/lb.
I think pork tenderloin would be lovely in this dish. I’m not certain, but I think I’ve done it that way at some point, because there’s something niggling the back of my mind about having dissolved a teaspoon of beef BTB in the wine.
Might try mixing a half-half pinot noir and chardonnay next time, too. Although they might get in a fight and make a muddle of it?
I’ve used pork tenderloin many times before for Stroganoff, but I’d not seen this recipe.
Yeah but never been happy with the texture (probably haven’t bought them in 30+ years, so some of my prejudice may be outdated).
But also, I’ve only got 2 recipes calling for them (the other is Lagerstrom’s beef stew), so it doesn’t come up too often.
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I sure hope that adorable innocent bystander got that pile of trimmings!!
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[quote=“CCE, post:582, topic:46447, full:true”]
Nope. The wine was still good. The aged balsamic was even better!
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He and his older “brother”(*) do get a lot of trimmings. Less so when I’m making ribbons of cooked stuff, but tons when I’m breaking down various cryovac’d subprimals.
(*) Our older dog is 15 years, 4 months. According to google for his mass and mix type (mutt, but mostly springer spaniel and lab), he’s 102-ish years old in human terms.
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Justice is served! 
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I made a very non-football meal today, but a perfect warming snowy Sunday meal…Mom’s Lemon Pot Roast with boiled and buttered yellow potatoes and carrots on the side.
There was wine.
And GO PATRIOTS!
We’re on to the Super Bowl!!!
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Well, the snow has arrived with a vengeance (but at least no ice or sleet), and my poor PIC went out twice already to shovel. We got roughly a foot of the stuff, so tomorrow there will be more shoveling to do.
It was a cozy day with nowhere to go, spent reading / sports watching / kitteh cuddling. Not to mention the fabulous pistachio ice cream my dude made in the morning for us to have for dessert later tonight 
I’d been looking forward to dinner all day: pappardelle ai funghi trufati, which is surely the funnest pasta shape to say out loud, no? Try it yourself: 
pappparrr-delllle — with Aldi’s bronze-cut imported pasta. The sauce was made by sautéing KOS I sliced* into sorta baton-shape to match the pasta in a mix of ghee and olive oil, a finely diced shallot, a splash of white, a bit of my homemade chicken stock, a squeeze o’ lemon, s&p, local heavy cream, chopped parsley, and finally a few teaspoons of Aldi’s truffles in olive oil. My fear that the artificial truffle flavoring would be overwhelming was in vain — in fact, the flavor was so subtle it was barely noticeable. It was a super-satisfying meal with one of my favorite salads on the side to go with pasta, i.e. rucola al limone e parmiggiano. Coupla shorties of Zweigelt to drank with.
Coupla Mr. Pickles martinis with orange twist coming up for our digestif.
*Yes, I did the slicing. Turns out I don’t suck too bad with my left hand on the Global 
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We’re at halftime with the Seahawks and Rams - we may be joining the patriots at the SB! Exciting times!
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Tonight my DH and I made this BA roasted cauliflower salad with dates and feta, to which I added red baby peppers, a little bit of beet, and golden raisins. I used the more flavorful smoked paprika and anchovy red wine vinaigrette from ATK instead of the basic oil and vinegar called for. My son made pizza dough in the FP earlier today (ATK kid cookbook) and I used that for a simple stromboli. So good – fluffy, stretchy dough.
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