Friday, May 20, 2011

Mozzarella Pull

So, instead of posting some food today, I'm spamming the internet with an embedded deep link for a Mozzarella Cheese Making video on Youtube. Watch, at 3:15, as the cheese is pulled. WATCH AT 3:15 AS THE CHEESE IS PULLED! For those of you that care, I have a sneaking suspicion that the factory shown in the video is actually Saputo Cheese, which is somewhere in Quebec.

Thursday, May 19, 2011

Ikea "Favorit" Cast Iron Grilling Pan and Eurodib Induction Cooktop

So, last night I made acquisition of an enameled cast iron grilling pan from IKEA and I'm currently waiting on delivery of a Eurodib induction cooktop. I'm hoping the two will work well in tandem, and that my wish to make the balcony cooking experience a weekly reality will come to full fruition with splendi-ferrous results.

Update 06/24/2012

After using this combination, I'm fairly happy, but there are a few oddities. For starters, because this grill pan is a great deal larger than the active area of the cooktop, and induction being what it is, it has a major hot spot in the circular area that makes contact with the active area. Secondly, this cooktop is noisy, really noisy. The fan has a constant whir, and the cooktop emits a high pitch sound of which the intensity increases with the increase of the power level of the cooktop. Additionally, the cooktop makes an even more intense high frequency sound when it is set a specific temperature rather than an integer power setting. Overall though, I really like grilling with the two, and when cooking outside, the sound isn't really a problem, and if given enough time, the whole pan surface does heat up fairly well, though once you do start cooking, you will still find a hot spot drifting back into the centre as whatever you're grilling draws the heat out of the edges of the pan.

Click here to see more.

Click here to see more.

Tuesday, May 17, 2011

Double Chocolate Cookie

Pretty and tasty.
So, I think this was perhaps my only saving grace tonight. These cookies were actually quite good, I wasn't sure if they were going to turn out as they looked really wet when I was scooping them onto the baking sheet, but they were alright in the end. I now have a sneaking suspicion that bakers press extra chocolate chunks into the top of still warm cookies to make the chunks more visible and semi-soft rather than melted into the batter and invisible.

Makes 8 big cookies, or 12 smaller ones.

140g Butter
100g White Sugar
40g Brown Sugar
1 Egg

Bowl 2
200g Flour (I still just have bread flour)
1/2 Tsp Baking Soda
75g Cocoa Powder

60g Chocolate
1 Vanilla Pod (Scraped)

1. Cream the butter and sugar, whisk in the egg. Add the vanilla and chocolate. Stir.
2. Stir the ingredients in bowl 2, once mixed, add, 1/3 at a time bowl 2 into bowl 1, stirring to incorporate before adding the next 1/3, and so on.
3. Bake at 375F for about 18 minutes. Allow to cool before eating.

Panko Crusted Turkey Breast and Spicy Potato Wedges

So, this was actually from yesterday, but I didn't really like the results, I'm not happy anymore with panko breadcrumbs, and it might just be the Kikkoman brand that I'm using, or that oven baking makes panko too dry and increases the chances of it tearing up the inside of my girl's mouth. There's really just not much to say about this, I couldn't even be bothered last night to take a picture of it on a plate.

Pork Dumpling Soup, Green Pepper and Cabbage, Rice with Hot Honey Mustard

Frozen dumplings and tetra-pack broth.
So, I was kind of slack tonight, I mostly just really wanted to watch Masterchef Australia, also, I'm sort of low on certain ingredients. I did make the mustard from scratch... but my girl didn't actually eat it, she feels it to be too strong, and I don't blame her, it really is quite strong. I don't think there's really anything to discuss about this particular dinner. I added some of the stock, sesame oil, oyster sauce, sesame seeds, salt and pepper, and garlic into the vegetables, nothing really special here though, they did taste good though. At least my girl got to watch Kiss Kiss, Bang Bang Which is a movie she really seems to like, and perhaps the strangeness of the movie paired well with the strangeness of the meal.
Tasty, but she doesn't like cabbage anymore.

Seared Meat Loaf and Poultry Seasoned Gnocci

So, this was more of an experiment than anything else. My girl was at a nail-art party on sunday night, so I was at home alone, left to my own devices, and what did I do... I cooked and ended up making mondays lunch. On friday, my girl and I tried out a new restaurant and amongst the limited menu that was full of things with both nuts and peas and other legumes (which I'm allergic to) they had what they called a seared beef loaf. It was extremely light and delicious, and so I wanted to try and recreate that light, but still flavourful meat loaf. Because I was kind of experimenting I don't have a recipe, but I did several things. I separated the eggs and aerated the egg whites separately until they were somewhat stiff. I also added milk and baking soda to the meat mixture. I also added mushrooms and onions that I pre-cooked and flavoured with chinese rose wine and shao shing wine, and other things. And I baked it at a low temperature, covered, in a loaf pan, then unmolded it, and seared the outside on high heat. Overall it was pretty good, but I need to work with it more.

Saturday, May 14, 2011

First Balcony Meal of the Season

Just look at all those items...

So, my girl and I live in a condo, and one of the nice things about living in a condo on a high floor is having a balcony. My girl has been, for the longest time, trying to get me to spend more time with her on the balcony, she tried flowers, she tried chairs and a small table, she tried growing herbs, but I just wouldn't consistently spend any time out there with her. Apparently though, the way to get me interested in just about anything is... food. I would probably be interested in almost anything if food is somehow involved. I'm guessing she's keen on the prospect of getting me out onto the balcony with her more often this summer, and I actually ordered a Eurodib Single Induction Cooking Hob and am trying to also track down a Lodge Logic Square Pre-Seasoned Cast Iron Grill Pan. For some reason, I can't simply get an electric grill, or propane grill, like a normal person. Plus, I like the idea of having an induction cooktop, and it seems less annoying and more useful to me than an electric grill. So, this was kind of a test meal, as I don't have the pan or the hob yet, and it already seems like our table is too small for this sort of meal. Yay!

Not Greek Salad with Toasted Feta and Fresh Dressing
Because I made fresh mayonnaise for the potato salad and had leftover, I added some things and made a decent dressing for some salad.


Toasted feta is so niiiiice! Fresh dressing, also niiiiice!
50ML Fresh Mayonnaise (See recipe below)
15ML Olive Juice
1 Tsp Celery Salt
Salt and Pepper to taste

8 Romaine Leaves (Cut bite size)
1 Thick slice of feta cheese 
2 Tomatoes (Cut into eighths)
15g Red Onion (Super Finely Diced)
4 Black Olives (To Garnish)


1. Combine the dressing ingredients, stir well, chill until serving.
2. Wash and cut the lettuce and tomatoes, arrange in bowl.
3. Toast feta under broiler in oven till browned and firm.
4. Add dressing to salad, lay warm toasted feta in centre. Garnish with olives and onions.

Baked Memphis BBQ Seasoned Turkey Wings
I genuinely felt like using a pre-mixed spice blend, and so I did, if you have it, use it, if you don't use whatever combination of spices you want. Garlic and paprika. Poultry seasoning. Garam Masala. Cardomom and Cinnamon, Basil and Oregano...

I make the extra effort to crisp the skin for easy removal.

8 Turkey Wings (4 split into 8 pieces)
Flour (Enough to dredge the wings in)
Memphis BBQ Seasoning (Use about 15% of however much flour used)
Olive Oil (To brush onto wings)


1. Combine Memphis BBQ Seasoning and Flour. Dredge wings until well coated.
2. Bake in a pre-heated 375F oven until flour is no longer visible on top side.
3. Brush wings with olive oil and more seasoning. Return to oven and bake 20 minutes more.
4. Broil using top element at 440F until skin is crispy, turning periodically.

Garlic Dill Poppyseed Round Loaf "No Knead" Style

Buying bread from a grocer or bakery is pointless.


250g Bread Flour
150g Cold Water
1 Tsp Ea Dried Dill, Granulated Garlic Powder
2g Instant Yeast
1g Salt


1. Combine all ingredients, but keep salt and yeast separate in bowl until water is added.
2. Pull together into dough. Cover and leave to rise for 10-12 hours.
3. Turn onto floured board, form into round loaf.
4. Pre-heat oven to 425F with uncovered roasting pan.
5. Place loaf into pre-heated roasting pan in oven, cover with lid, bake for 20 min.
6. Remove lid, increase oven temperature to 450F and bake for 15 min.

Russet Potato Salad with Fresh Mayonnaise
I'm not usually happy with potato salad that I make, but this was pretty good food.


3 Russet Potatoes (Cleaned, Skin On, and Cut into large wedges for boiling)
2 Baby Dill Pickles (Finely Diced)
1/2 Tbsp Dried Fine Herbs
1 Tsp ea Cayenne Pepper and Ground Coriander
Salt and Pepper to taste

1. Boil the potatoes until semi-soft to the touch. Drain, lay potatoes onto cutting board to cool with the skin side down. Once cooled to the touch, place in fridge to chill for 1 hour.
2. Cut into bite sized pieces, add chilled mayonnaise, mix well, but gently to avoid breaking the potatoes.
3. Add spices, herbs, and seasoning, mix again, chill until serving.

I don't think I'd be able to make mayonnaise if it wasn't for John Mitzewich. I used the oil I used, because that's what I had on hand. Most people will tell you to use canola oil and some will tell you to use grapeseed oil, but you can use whatever you want, however, most oils have a strong taste to them, which means your mayo will too, unless you use grapeseed, canola, or other "neutral" oils. This recipe requires the use of an immersion blender and accompanying beaker.

Skin on for nutrition, mayo for fattening deliciousess.

200ML Corn Oil
50ML Avocado Oil
1 Egg Yolk
1 Rounded Tsp Ea Dijon Mustard, Cider Vinegar, White Sugar, Lemon Juice, Salt
Pinch of Pepper

1. Combine everything but the lemon juice in beaker. Allow to settle.
2. Insert blender, press to the bottom of the beaker.
3. Extremely gently, lightly pulse the mixture for no more than a fraction of a second at a time until it starts to thicken and turn white.
4. After it has started to thicken, pull blender up through the mixture and gently pulse to incorporate the remaining surface oil. Be extremely careful, any sustained blending will cause the emulsion to immediately become liquid instead of a thick spread.
5. Chill until ready to use.

Saute these in hot oil, then add to emulsified mayo when they have cooled
30g Red Onion (Super finely diced)
8 Sprigs of Fresh Chives (Super finely diced)
2 Cloves of garlic (Super finely diced)

Marinated Mushrooms

Tang city.


Handful of mushrooms
30ml Olive Oil
10ml Sherry Vinegar
1 Pinch each Dried Oregano, Dried Basil

1. Heat mushrooms in frying pan until softened.
2. Mix all ingredients in a bowl, and place in fridge until ready to serve.

Marinated Beets

Damn... those beets are just sssooo frrrrresh!


1 Large Beet (Peeled, Sliced)
1 Tbsp Sesame Seeds
40ML Mirin
20ML Honey
80ML Beet Water

1. Cook beets until softened. Drain, reserve beet water.
2. Mix all ingredients in bowl and refrigerate until serving.

BBQ Sauce of May 14th, 2011
I'm usually fairly random when I make BBQ sauce, but I'll provide the ingredients used in this one, at least, as far as I can remember. Also, I've got to stop putting the milled Shiitake mushrooms that I got into so many things.

Sugar gravy dipping pool...

90ML HP Sauce
30ML Ketchup
1 Tbsp Ea Oyster Sauce, Hoisin Sauce
3 Tbsp Milled Shiitake Mushroom
2 Tbsp Memphis BBQ Seasoning

1. Mix all ingredients and warm in a saucepan on low heat until moderately bubbling. Stir occasionally.

Tuesday, May 10, 2011

Vegetable Frittata and even simpler salad

So, on mother's day, I was at my mother's condominium building, and I found out that the building actually has an on site herb garden for the building residents. Seeing as how I used to live there, and that I never once took herbs from the garden, I took some fresh chives, just this once. There's also been alot of meat packed meals of late, so something "lighter" was desired. In this case though, something "lighter" ended up being something packed with cheese and eggs, but... oh well. There reallly isn't that much to making a frittata, I know this to be true, as I've never made a frittata before, and it turned out quite good. This particular baked puffy crustless quiche of an omelette was filled with freshly boiled potatoes, green pepper, onion, herbed havarti, and mozzarella cheese. Nothing really out of the ordinary here. The salad was the last of the mixed greens that I used in the steelhead trout meal from yesterday. I don't usually buy mixed greens in a box, but I did get four servings from it, and it was only $2.99, so I guess I shouldn't complain.



7 Large Eggs
1 Russet Potato (Peeled and small diced)
1/2 Red Onion (Small diced)
1 Green Pepper (Small diced)
100g ea Herbed Havarti and Mozzarella Cheese (Finely Grated)
Olive Oil
Salt and Pepper
Pinch of Dried Basil
1 Clove of Minced Garlic
1/2 Tbsp of Sherry Vinegar

Even Simpler Salad

1 Handful of Mixed Field Greens Per Person
1 Splash of Lemon Juice
1 Splash of Avocado Oil

I used the same 1.9L saucier to prepare the whole meal. The rounded sides of saucier gave the frittata a pleasing shape.

1. Place the diced potatoes in a small saucier of cold, salted water. Bring to boil, cook until tender. Drain water, reserve potatoes, clean and dry saucier.

2. Whisk eggs in large mixing bowl and add sherry vinegar. Whisk until lots of air bubbles are present and eggs and vinegar are well combined.

3. Heat the saucier over medium heat, add olive oil, then add green peppers and onions to rippling oil. Saute, season, add garlic. When peppers and onions are tender crisp and garlic is not burnt but aromatic, add the potatoes. Combine, and turn off heat.

4. Add dried basil and 3/4 of each of the cheeses to the mixture. Stir to combine then place in a 300F oven until puffy and firm.

5.  Once puffy and firm, add remaining cheese to the top of the frittata and place under broiler until browned.

6. Remove, allow to cool slightly, and carefully slip the frittata out, and onto a cutting board. Slice, top with fresh chives, serve warm.


1. Plate greens on plate beside frittata, drizzle small amount of lemon juice and small amount of avocado oil onto greens.

Sunday, May 8, 2011

Steelhead Trout and Fresh Fries & A Simple Salad

So, for some reason, we both really wanted fish, (probably because of all the beef of late) and for some reason I wanted to buy a big filet, and cook it whole. And for some reason, I decided, I really want to make Steelhead Trout. Had I portioned the filet before cooking, it probably would have been enough, had I pre-heated the oil a bit in the bakeware I used, it would have been enough, had I been more delicate and expert, it would have been enough. But all these things were not in place last night, and so, I made something that makes me want to try again to do better, rather than being happy about serving. I'll probably put together a recipe when I'm happy with the results.

A simple salad to begin.

This looks tastier than it really was.

Saturday, May 7, 2011

Roasted Tomato Risotto

So, officially, my girl neither asked me to make this for her, nor did she actually eat any of it, nor was she even present while I was making it, or eating it, so really, this shouldn't be on this blog, but since this really is my blog, I'm putting it on. I did just make this, and just eat it, and it's about 10:30 in the morning. I enjoyed eating it for breakfast, but it would be just as nice at lunch, brunch, or dinner.


1 Tomato
1 Clove Garlic
1 Tsp Hot Sauce
1 Tsp Avocado Oil
Salt and Pepper

1/3 Cup Scented Jasmine Rice
1/2 Tsp Dried Basil
Water as needed
25g Mozzarella Cheese (Roughly Diced)
White Truffle Oil to garnish


1. Wrap aluminum foil around a tomato and form a teardrop shape. Place in 400F oven and cook for about 30 minutes or until tender. Check periodically.

2. Crush tomato in bowl, removing some of the skin. Add garlic, hot sauce and avocado oil. Blend using an immersion blender, season, set aside.

3. Add rice directly to tomato mixture, stir until combined. Pour into cold saucepan, begin heating on medium heat.

4. Stir or shake saucepan to keep rice from sticking. Add water in small amounts when as moisture evaporates. V8 or tomato juice would work add more flavour, but would also mean more salt.

5. Cook until rice reaches desired tenderness, generally for risotto, the rice should still have some bite to it, but be somewhat soft as well. Add dried basil, season, stir.

6. Spoon into serving bowl, garnish with mozzarella and truffle oil.

Shepherd's Pie or Sheppard's Pie or Sheps Pie

According to a mutual friend of my girl's and I, shepherd's pie is made with meat, and whatever vegetables you have on hand. So I said, okay, I'm going to use the vegetables I have on hand, which were fairly unlikely for shepherd's pie, but, it was still delicious. Also, because I really took my time with this pie, prepared everything with the goal of creating distinct layers, and cooking everything separately, it turned out pretty damn good. Even our mutual friend liked it.


450g Lean Ground Beef
300ML Beef Stock (Chilled)
1 Can Corn
1/2 Medium Red Onion (Finely diced)
125g Daikon Bok Lo (Skinned and Slivered)
50g Each Parsnips, Celeriac (Skinned and Julienned)
50g Carrot (Peeled and Bias Cut)
50g Savoy Cabbage (Julienned)
20g Butter
1/2 Cup Milk
2 Cups Water
50 ML Chinese Rose Wine
100ML Shao Shing Wine
15g Bread Flour
Olive Oil
Paprika, Granulated Garlic, Dried Basil
Shitake Mushroom Powder, Porcini Mushroom Powder



1. Prepare seperately the celeriac and parsnips, and carrots and cabbage in a hot pan with olive oil. Cook until semi-tender, season to taste and set aside.

2. Prepare the daikon bok lo in the same manner as above but after most of the liquid has evaporated, add the chinese rose wine and cook for about 4 minutes, season, and set aside.

3. Cook the ground beef half way, add the onions, continue cooking until liquid has evaporated and meat has browned then add the shao shing wine, add the spices. Reduce heat and cook for 4 minutes then add the corn and cook for 3 minutes then set aside.

4. Add 10g of the butter to a hot saucepan, after melted, add flour, stir until cooked, then add cold beef stock. Whisk until combined, add seasonings and mushroom powders, then cook for about 2 minutes more. Add meat and corn mixture. Then set aside.


5. Prepare insta-mash according to package directions, in my case, boil 2 cups of salted water with 10g butter. Remove from heat, add 1/2 cup of milk, then insta-mash, stir until well mixed.


6. Fill a oven proof baking dish neatly and evenly with the fillings in the following order:
Meat and corn in gravy, chinese rose wine daikon bok lo, savoy cabbage and carrot, parsnip and celeriac. Then spoon and spread insta-mash to cover.

7. Gently drag a fork across the top of the mashed potatoes to create the channeling depicted in the photo above.

8. Place under 400F broiler until browned, serve hot.

Fresh Burger Fresh Fries Fresh Bun

So, a little while back, I got it into my head that it was really easy to make fresh cut fries, and that they would be good. I figured, clean a potato, or peel it, cut it into strips that looked like fries, shallow fry the "fries" in hot oil, then season them, and they'd be like fries. This was probably, coming up on three years ago now that I first did this. I don't really know why I started doing that, but I haven't bought frozen fries ever since. I don't shallow fry, or deep fry them anymore as it's not really necessary for a delicious finish unless using Heston Blumenthal's triple cooked method, which are extremely delicious. I now clean or peel the potato, usually Russet, cut it into fries, put them into a bowl with a bit of oil and spices and seasoning, toss them, then put them onto a baking sheet, and slide them into a 425F oven. It's alot easier, they still get really crispy, and I'd like to believe that they are also a great deal healthier than shallow or deep frying them in hot oil. For burger-ing, I only recently starting making burgers at home that my girl and I started to find attractive. Making burgers is pretty standard, it's about the same as making meatloaf or meatballs, but the spices can be different, and the shape is different as well. Or at least, that's the case for oven baking, pan frying, or grilling would be slightly different. One day, I decided to pour a tiny amount of molasses into the burger mix, and I felt that it really worked, it was delicious, helped bind the meat, and sort of helped retain more moisture. If anything though, burgers, like meatballs and meatloaf are wide open though in preparation style, and ingredients, and in the case of burgers above all, toppings are widely subjective and should be chosen to personal taste. I've embedded the fairly annoying video below because it really got me thinking about burgers when I first saw it a while back. If you take anything from the video, just take that you can put just about anything you want into a burger mix in terms of flavoring, and it will probably taste good. Also, watch as Hubert Keller magically turns a piece of chuck into mince, then makes a burger out of it.

Shaauurrt reeebs was a mystery to me for the longest time.

And lastly, fresh hamburger buns, that I'm still working on, I used a fairly simple bread dough recipe, but added some milk and sugar to it for more of a burger bun feel and taste. Next time I'm making buns though, I have to remember that buns, because they have a great deal less thermal mass requiring far less cooking time than a loaf of bread from the same ingredients, so as to say, the buns were severely over-baked, but otherwise, so I'm told by my girl, that it was a pretty tasty meal, but the bun was nearly inedible.


This yield about 4 buns of appropriate size.

200g Unbleached Bread Flour
4g Instant Yeast
75g Water
25g Milk
15g Sugar
2g Salt

1. Mix all ingredients and form into dough. Cover with bag and rest for 90 minutes.
2. Turn onto board, knead for 3 minutes, rest for two minutes. Repeat six times.
3. Form into balls 1/3 size of desired finished bun, rest for 30 minutes.
4. Bake at 425F in a lidded roasting pan for (probably) 8 minutes, then remove lid and continue baking for 7 minutes at 450F.
5. Allow to cool before serving. 


This recipe actually yielded enough to make two burgers, and a bunch of meatballs which I used for an unpublished sweet and sour meatball meal. Though the spices in the mix weren't quite right for the dish, but this would probably make about 4 burgers.

Feta (hiding under the sliding burger), tomato, pickle, and tartar sauce, as requested.

900g Lean Ground Beef
3 Eggs
1 Tbsp Molasses
1 Packet Onion Soup Powder (Ground Finely with Mortal and Pestle)
1 Tbsp ea Granulated Garlic Powder, Paprika.
1/2 Tbsp ea Dried Oregano, Salt, Pepper

1. Mix all ingredients then chill in fridge for 34 mins.
2. Pre-heat oven to 425F and form a lidless double layered box from aluminum foil.
3. Remove from fridge and form into patties, place into aluminum box, slide into oven.
4. If also making fries, give the fries a 7 min head start. Remove when burger looks good to you, flipping occasionally to brown evenly, remove any coagulated fat before serving.


The ingredients in this recipe are estimates only, I kind of make these different every time I make them.

1 Russet Potato per person (Washed or Peeled)
2 Tsp Ea, Granulated Garlic Powder, Paprika
1 Tsp Ea Dried Oregano, Salt, Pepper
2 Tbsp Olive Oil

1. Cut potatoes into fries.
2. Toss all ingredients in a mixing bowl until potatoes are evenly coated.
3. Pour potatoes and coating onto baking sheet and bake in a 425F oven until crispy, turning occasionally. 

Update: I made more buns, using the recipe above, and they came out more or less fine. I think I'll need to write them up again though, and actually measure everything instead of dumping stuff into a bowl and estimating what I think I used. But the reduced baking time is critical for buns.

May 7 Update bun with test burger version 1.1.

Thursday, May 5, 2011

Beef Stroganoff

This was actually quite delicious.
My girl, being from western Canada enjoys various food brands that are found in, western Canada. For some reason, she wanted me to make her some Beef Stroganoff, and by coincidence, she happened to find her favourite brand of sour cream at our local Wal-mart. This was my first time making Beef Stroganoff, so the recipe was a bit thrown together, but here it is none the less. The flavours in this recipe are quite delicious, I think in large part to the unique characteristics of the particular sour cream. I used Avocado oil in this recipe because I happened to have it on hand, and it has a very high
smoke point which makes it great for searing.


3 Tbsp Avocado Oil
1kg Beef Inside Round (Cut into Batons)
1 Medium Red Onion (Diced)
300ML Beef Stock
50ML Shao Shing Wine
2 Tbsp Paprika
1 Tbsp Granulated Garlic
1 Tbsp Dried Hammer Milled Shitake Mushrooms
1 Tsp Dried Ground Porcini Mushroom Powder
30g Salted Butter (Cubed)
Salt and Pepper to Taste
Broad Whole Wheat Egg Noodles

To Garnish

Dried Fine Herbs (Tarragon, Chives, Chervil)
Dairyland Sour Cream


Beef Stroganoff

1. Pre-heat stainless french skillet on medium high, pour in oil, once oil is rippling, add beef.
2. Cook beef until caramelized on all sides then reserve beef and drain pan juices.
3. Clean pan, reduce to medium heat, add onions, cook until soft and fond forms on the skillet.
4. Deglaze with wine, then add beef stock, spices, and mushrooms.
5. Add beef, and half the reserved pan juices.
6. Reduce heat to low and simmer for 1 hour. Stirring occasionally.
7. Add half of the butter cubes, stirring to incorporate.


1. Heat salted water on high heat until boiling.
2. Add noodles, stirring moderately until cooked.
3. Drain water, return noodles to pot.
4. Add salt, pepper, and remaining butter cubes, stirring to incorporate.


1. Spoon seasoned buttered noodles into bowl.
2. Spoon Beef Stroganoff onto noodles.
3. Add a generous spoonful of sour cream, a pinch each of paprika and fine herbs.