Skip to main content

Steak and Mushroom Pie (Filling?)


With this dish, I nailed 3 new recipes last week that I had listed to try. This is just too much fun. The Sausage and Penne came out well and so did this dish, but the Swiss Steak from Joy of Cooking was not as great. This is the first recipe from Joy of Cooking which was not to my liking. Perhaps it was my fault for not following the instructions to bake it instead of improvising with my Shuttle Chef.

The steak and mushroom pie filling prep was much like any other stews that calls for browning the meat and then add onions and flour and pour wine over it to form the sauce. As this recipe calls for 2 cups of dry red wine, I had to look for a decent (and cheap) red wine to cook with. So now I know that whenever a recipe calls for dry red wine I should home in on these few: Cabernet Sauvigon, Bordeaux or Pinot Noir. For this dish, I picked up a Cabernet Sauvigon for S$16.90 (750ml bottle). When I poured it on and let the pan come to a simmer, I was shocked that my pan turned a dull shade of pink! But thank goodness it didn't come out pink but a nice lovely brown after the whole pot simmered for an hour. Just don't ask me what happened in the pot.

I didn't bother to fiddle with any pie crust, but instead served this with rice. Another dangerous food which will lead to overeating.

Comments

Popular posts from this blog

Post-meditated Pumpkin and Mushroom Soup

I cannot help but notice that recently the trendy words that seem to flood the wellness media always carry words like “self-care”, “meditation”, “gratitude”, and even “mindfulness” has been thrown in for good measure. Yes, all these single-word suggestions sound good. We all need to know how to take our stress level down a few notches at a time when we need to keep our face masks up.  So when I read the news about a nail being found in the pumpkin mushroom soup of an unidentified Asian passenger on board our national carrier bound for Auckland, imagine my dilemma. Should I feel grateful that my previous soups on board were served without any nails? Or should I feel grateful that I could not afford to fly our national carrier often enough to be served soups which might actually have carried nails or other specials in them? As you can see, I am pretty new to this wellness speak and hence very confused about this “gratitude” aspect of the trend.     Like any dutiful social m

Rosemary Cuttings

I think I am really bored with life. So bored that I am trying my hands are transplanting my rosemary plant! This is just after I killed by some mint off-shoots recently by transplanting them. I have black fingers, I think. Not that I need another rosemary plant. I am just plain curious why some people here are able to root a cutting from a Cold Storage pack . It sounds so easy that it is absurdly unfair. Maybe it is just my lack of technique and common sense when it comes to plants. Here's a link that I found helpful about transplanting rosemary . Seems that the chances of success for my transplanted rosemary doesn't look high. I didn't dip it in rooting powder (!!??), I transplanted it in medium sized container, and the soil is of highly questionable source (don't ask). Well, if the little fellow didn't make it, you will hear of it here soon.

Comparing Banana Breads

Most of the times, at least for the logical people, baking is the last thing on their minds as who would want their kitchens filled with hot air churning out from the ovens  in the land of eternal summer? If not for  those limp and blackened bananas sitting in their Tupperware coffins, dawdling towards its expiry, I would have happily nodded my head in wholehearted agreement. These banana were long gone their prime time for smoothies but these were ironically the best state to make banana-anything. If my helper was still around, I would have happily asked her to make those arteries-clogging Jemput-Jemput (aka banana fritters), unfortunately, she was not. So I cranked up my oven to 180 degC and got down to work. I have made banana bread many times with the recipe from Joy of Cooking ('97 edition) and was quite happy with it. So when I realised that JOC came up with a 2019 edition, I knew I need to get my paws on it ASAP and try out that version of Banana Bread.  So thanks to