A strange non-food day. I worked from 3:30 to 5:30 and then went back to sleep until 8:11 at which time I ate a bowl with two handfuls of granola, a diced ½ mango, an oz. of blue berries, milk and yogurt while I watched Squawk on the Street. I was intrigued when the President of Allegion spoke about a new program to secure schools with high tech locks and other safety systems called Safe Schools initiative. I immediately checked out Allegion and found that it owned Schlage lock Company and bought 100 shares. By the end of the day the stock rose by a dollar, which is a good start.
The market roared today rising almost 400 points, but I was largely unaware of it because I took my vitamins and worked from 10:00 until 3:45.
Suzette came home around 3:45 and I asked if she could make beef Stroganoff with the Crème fraiche we received at the fermentation workshop yesterday and the PPI rib steak if I went to get some mushrooms. She agreed so I went to Lowe’s and found a pound container of beautifully fresh white mushrooms on sale for $2.99. I went home and diced a poblano chili pepper, a medium onion, the PPI rib steak and sliced ½ lb. of the mushrooms. Suzette has a new way of sautéing mushrooms we really like. I slice the mushroom into ¼ inch thick slices and then she sautés them until they brown and develop a crust that gives them a toothsomeness we find pleasant.
While Suzette was sautéing the mushrooms she also cut flowerets of cauliflower and broccoli off their stem and pulsed them into Couscous sized pieces in the Cuisinart and then sautéed the Couscous in a separate skillet in olive oil.
I snapped the ends off about 1/3 lb. of green beans/haricot vert into bite sized pieces. I put the string beans into the steamer with some water and after the mushrooms were sautéed and removed from the pan Suzette sautéed the onion and chili in olive oil and butter and then added the meat and finally about 2 or 3 T. of sweet Marsala and started the steamer.
The addition of the Creme fraiche
She then returned the mushrooms to the skillet with the other ingredients and stirred the entire all the ingredients together. When the green beans were cooked she added them to the mixture and added the approximately ½ cup of Crème fraiche to the mixture.
We discussed wines and Suzette suggested a Riesling. I suggested the wine we bought on our trip to the Finger Lakes wine growing area of NY several years ago. I fetched it and it turned out to be a
2007 Red Newt Gewertztraiminer, but with only 1% residual sugar. It was a wine we chose after tasting hundreds and still retained its intense fruit and dryness, a good complement to the creamy and
slightly piquant Stroganoff. Actually the Crème fraiche has a slightly less tangy, creamier flavor than sour cream.
The finished dish
I ate a Persian walnut cookie covered with Nutella for dessert with a cup of Earl Grey tea.
Later Willy came over and Suzette steamed some broccoli and plated him the rest of the Stroganoff with the steamed broccoli for his dinner.
We talked until 9:30 when Willy left and we went to bed.
Bon Appetit
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