After another successful cabin weekend, I am officially ready to conquer the week ahead. There is nothing like slow cooked food, great company, and a juicy read to rejuvenate you from the hustle and bustle of our everyday lives. In honor of slow food, I decided to make a beef stroganoff, a Russian dish of sauteed beef in a sour cream sauce. Stroganoff is creamy, comforting and delicious when you take the time to build flavor. I used a recipe I found online, adding a few secret ingredients here and there. Here and only here will I reveal the secret to my stroganoff success. Two hints,
1: Dijon mustard and 2: dried herbs. If you are desirous of a more detailed description of my secret success, shoot me a comment on this posting. For breakfast my mother made a roasted sweet and idaho potato hash with crisped bacon followed by a fried egg, yum! I am a sucker for a good hash, especially when the dice is thick (as pictured) and not minced into a mysterious glob. For dessert, I knew I wanted to make an apple pie, since I had never made one before. My mother is an expert pie maker and walked me through the steps. We used a traditional recipe, adding a few secrets. My mother insists, the best apple pies are made with a good squeeze of fresh lemon juice, a few dices of butter stuck into the pie before the final top crust is placed and using milk as glaze for the pie topping coated with a dusting of sugar. Whalaahh, not too hard after-all ;) Saturday night we ventured out to a new ice bar near by. I was expecting to see a few heat lamps inside this outdoor bar but no, true their the name, ice cold! The decor was carved intricately by ice into a bar, banquet, chairs, chandelier, even ice shot glasses! On the menu they serve hot and cold cocktails, beer, wine, oysters and sushi. I loved the concept, but could not imagine standing around sipping a cold-tini while freezing my butt off for very long. As I sit here on Monday morning I leave myself with the mental note: "you must do this R & R again often!"
*Recipes can be found at the bottom of this post.