Beef and Mushroom Stew

During these cold snowy days of winter a beef stew is appreciated and serves well in warming the whole family. Naturally a beef stew takes on a more complex rich flavor with the addition of earthy type of mushrooms, and that would be Porcini, Since Porcini when found, are extremely expensive, use the dried packets and the addition of Portobello and or cremini ( baby portobello) to flavor the stew. You may also add any other vegetables you desire only add them at the beginning of step 2, just cut them into smallish cubes.

Serve with crusty Italian bread and a glass of robust red wine which will make this a memorable meal.

1 pound sirloin, trimmed of fat, cut into cubes
⅓ cup all-purpose flour
1 tablespoon olive oil
1 packet dried Porcini – reconstituted in hot water
6 cup chopped cremini or portobello mushroom caps chopped
2 cups frozen pearl onions, thawed and patted dry
2 tomatoes, chopped or canned petit chop
2 cups frozen cut broad green beans, thawed
2 carrots thinly sliced
2-3 Potatoes peeled and cubed
1 can reduced sodium beef broth
¾ cup red wine
2 teaspoon chopped fresh thyme or ½ teaspoon dry
½ teaspoon salt
¼ teaspoon fresh pepper

Place the steak pieces in a large bowl and sprinkle with flour, tossing to coat
Heat the oil in a large saucepan over medium heat and add the steak pieces (reserving any excess flour) and sauté, stirring once or twice, until browned on all sides and somewhat pink in the middle, about 3-4 minutes
Transfer steak cubes to a plate and cover – tent like - with foil to keep warm

Once you remove all the beef pieces add the mushrooms, onions, and tomatoes, and any other vegetables at this stage, to the pan and cook, scraping up any browned bits, until the vegetables have released their juices, about 3-4 minutes

At this point sprinkle the reserved flour over the vegetables, stirring to coat and add the green beans, broth, wine, thyme, salt, and pepper.
Increase the heat to high and bring to a boil, stirring often and reduce the heat to a simmer and cook, until the broth has thickened, about 10 - 12 minutes

Add the reserved steak and any accumulated juices and cook, stirring often, until heated through, about 4 - 5 minutes

Photo borrowed from www.cooking-at-home.com

The pleasure of eating Sardines

The New York Times food writer Mark Bittman recently had a write-up and a video on the pleasure and benefits of eating fresh sardines. How right he is!

Sardines contain omega-3 oils, selenium, vitamins B12 and D. Sardines can be baked, as in this case, or fried, quickly in oil and I even eat the heads, nothing goes to waste except the spine bone or skeleton bone. You can also have them prepared stuffed, “Beccafico” (filled with a mixture of breadcrumbs, pine nuts, golden raisins, sugar, lemon juice add egg, to bind the ingredients together) style or ceviche style, marinated in lime or lemon juice with extra-virgin olive oil and a spice or two; Any style you prepare them, they are delicious.

Sardines are named after the island of Sardinia, where they are found in abundance, not as in the early part of the Century, but still abundant.
Sardines are commercially fished for a variety of uses, such as bait or for immediate consumption as well as for canning, drying, salting and smoking.

Having grow-up 18 kilometers (about 12 miles) from the sea and the city of Sciacca, which is south of Caltabellotta and one of the premier fishing cities of Sicily, eating fish is not an occurrence it’s a ritual. About 90 percent of all dishes served and eaten in and around Sciacca are seafood and / or contain seafood. A friend of the family gave me this recipe which is served in all the restaurants of the area.

Sardines Baked Sciacca Style
Sardi a la Sciacchitana 

2-3 lb. fresh sardines – depending on the size or 2-3 per person
½ cup white wine vinegar
½ cup olive oil
1 Tbsp oregano
4 cloves garlic – sliced thinly
½ tsp pepper
½ tsp salt
½ cup, freshly made, breadcrumbs
¼ cup olive oil

Pre-heat oven to 350 degrees F

Remove gills and guts from the sardines, leaving the heads on
Wash and pat dry and set aside

In a bowl prepare a marinade of vinegar and oil to which add oregano, garlic, pepper and a dash of salt
Pour the mixture over the sardines and allow marinating for ½ – 1hour refrigerated

Lay the sardines out in a baking dish, sprinkle breadcrumbs, extra-virgin olive oil and bake, without covering, for 4 to a maximum of 6 minutes, depending on the size of the sardines. If they are small, 4 minutes is just enough time to warm up, the vinegar will have cooked the sardine flesh during the time they marinate.