I haven’t been in much of a mood for cooking lately, usually making do with soup, eggs or rice and vegetables, and cottage cheese and fruit. Inspired by Joe’s recent writing, though, I decided that the roommate and I needed a really decent meal tonight.
At the store, sirloin steak and sour cream were on sale, so that set the main dish: beef stroganoff, with lots of sweet Vidalia onion, and mushrooms. The baby greens also looked good, and I picked up a radicchio, as well as a curly endive and Belgium endive. To complete the salad fixings, I added vine ripened tomatoes and snow peas.
I can’t do a good vinaigrette to save my life, so I also added a bottle of Newman’s Own Balsamic Vinaigrette.
At home I made a lemon cake, which seemed a nice desert on a rainy day. While it was cooling, I browned the steak and then sautéd the onions and mushrooms before adding water, dry sherry, and tomato juice. While these simmered for two hours, I crisped the greens, and frosted the cake with cream cheese frosting.
Just before dinner, I sautéed the snowpeas in olive oil and a small bit of garlic, until they were bright green and still slightly crisp. I tore the small lettuces into pieces, added the snowpeas and sliced tomatoes, some small, crusty pieces of french bread, and then tossed it with the vinaigrette.
I served the stroganoff over egg noodles, with the salad on the side, cake for desert. I think my roommate liked it, if him going back for thirds is any indication. I had more restraint–I only went back for thirds on the salad. Zoë, however, was a real pig and had four helpings of the baby greens.