noodle

Biscuits

/ krby4 / Leave a comment

Ingredients

  • 1.5 cups all purpose flour
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 3/8 cup (3/4 of a stick) of very cold butter
  • 1 egg
  • 1/2 cup whole milk

Tools

  • One large bowl
  • One large cutting board
  • One baking sheet
  • Pastry knife

Method

  • Preheat oven to 400 degrees F
  • Chop the butter into 1/2″ or smaller cubes, place in small bowl and put back in fridge or freezer
  • Mix all the dry ingredients into a large bowl
  • Once the butter has been in the fridge or freezer for 5 minutes, put into dry ingredient bowl and use pastry cutter. You don’t need much smaller chunks than 1/4″ pieces, you still want to see the butter in the mixture
  • Add milk and egg, mix until sticky with fork or whisk
  • Mix with hands until combined
  • Move onto floured cutting board or surface, shape to roughly rectangular shape 1″ thick
  • Cut into six equal pieces
  • If you have time, put these pieces on the cutting board and back into the fridge for 5 minutes
  • Bake at 400 for 12-16 minutes, until starting to turn golden brown

Stroganoff

/ knsbruce / Leave a comment

Ingredients

  • .75 lb ground beef or Flank Steak chopped in 1/4″ cubes
  • .5 pounds sliced mushrooms (Crimini or White Button preffered)
  • 1/2 onion or 2 shallots
  • 8oz crème fraîche
  • 2 cups beef broth
  • 1 lb noodles (we use farfalle generally)
  • Salt and Pepper to taste
  • Red pepper flake to taste (optional)
  • Cornstarch

Tools

  • One large stockpot
  • One large saucier or saute pan

Method

  • Season the beef with salt and pepper, and if desired, red pepper flake, set aside
  • Chop the onions and mushrooms and put them in a bowl
  • Brown the beef with oil in pan
  • When the beef has been browned, add more oil and the mushrooms and onions
  • Saute the mushrooms until they are about half the original size, around 3 minutes
  • Start your noodle water to boil
  • Add the beef broth, this should barely cover the mixture in the pan
  • Bring to a boil over medium heat and the reduce heat to low. Cover and leave on heat
  • Prepare noodles per package instructions
  • About one minute before noodles are done, put 1.5 tbps of cornstarch in a small bowl with 2 tbps of water, stir
  • Stir this mixture into your broth to thicken it up. It does not need to be gravy thick
  • Drain your pasta
  • While pasta is draining, add crème fraîche and stir until completely incorperated
  • Add sauce to noodle pan, then noodles, stir and leave set for around 3 mintues
  • Enjoy! We usually add some fresh grated romano to the top