Matt Cooking Stuff, Recipes

Beef Stroganoff

This is always the “homecoming meal” when we are in Japan. But even if Aya’s mom is here visiting, Aya always requests it. It wouldn’t be a complete visit if we didn’t have this meal. I’ve made it once myself, but Aya’s mom always has the special touch.

RECIPES:

Beef Stroganoff

400-600g (1 to 1.5lbs) thinly sliced beef (Aya’s mom bought top round and sliced it thin)
1 onion minced
1 6oz can of sliced mushrooms
1/2cup frozen green peas, or more to taste
1 clove garlic minced
1 bay leaf
3tb flour
2tb butter
1tb vegetable oil
3cups chicken or beef broth
3/4cup evaporated milk
1tb red wine
Salt and pepper to taste

  1. Season the sliced beef with salt and pepper and coat it in flour, careful not to layer them.
  2. In a large pot, heat 1tb butter and 1tb vegetable oil and brown the beef.
  3. Add the broth and cook on low or medium heat for 30-40 minutes.
  4. Meanwhile in a pan, heat 1tb butter and saute the garlic and onions and add mushrooms(drain and save the liquid in the can). Season with 1/2ts salt, pepper, and 1tb red wine.
  5. Add the garlic, onions, and mushrooms to the beef and add a bay leaf and the liquid from the can of mushrooms.
  6. Once the liquid thickens, take out the bay leaf.
  7. Continue to cook on low or medium heat for 1-1.5 hrs, add evaporated milk and season to taste with salt and pepper.
  8. Add green peas and stir.
  9. Pour over rice.

 

Matt Cooking Stuff, Recipes

Tea Time!

After Japanese school we stopped at the Japanese Bakery to get cakes for tea time. So awesome! We go to the Hippo House Bakery in Novi Michigan.

We had pumpkin cheesecake, strawberry shortcake, chocolate cake, and a chestnut paste cupcake(Mont Blanc aux marrons).

 

 

Matt Cooking Stuff, Recipes

Pasta Carbonara

This is one of my favorites Aya makes. I have had it in awhile so it was a special treat. I love pasta and pasta carbonara is one of my favs. Aya added mushrooms and spinach to jazz it up a bit.

RECIPES:

Pasta Carbonara

1 tbsp olive oil
3 tbsp butter
3 1/2oz pancetta or bacon, diced
3 eggs beaten
2 tbsp milk
1 tsp thyme
12 oz pasta (she used linguine)
2 oz Parmesan cheese, grated
salt and pepper to taste

Heat the oil and butter in a skillet. Add the pancetta or bacon and cook until browned. Mix together the eggs and milk in a small bowl. Stir in thyme and season to taste with salt and pepper. Cooke the pasta according to the directions and drain thoroughly. Add the cooked drained pasta with the eggs and cook over high heat for about 30 seconds or until eggs just begin to cook and set. Do not overcook the eggs or they will become rubbery. Add half of the grated cheese, stirring to combine. Transfer the pasta to a serving plate, pour the over and toss to mix well. Sprinkle the rest of the grated Parmesan over the top.

Matt Cooking Stuff, Recipes

Grown-Up Grilled Cheese and Tomapple Soup

Tomatoes + apples + soup = tomapple soup. It’s fall and that means all is food is so much better with apple or pumpkins added. It doesn’t matter what it is. I even put pumpkins in meatloaf. Anyway, the soup is easy, and really good. I’m not a huge fan of tomato soup, but I really liked this one! Pair it with a nice grilled cheese sandwich with bacon and grilled onions and it’s a winner of a meal.

I made a few changes to the sandwich recipe though. Instead of sharp cheddar I used shredded mozzarella. And instead of red onion, I used regular white onions. We always use turkey bacon instead of regular bacon too. Nothing against bacon bacon, we just don’t buy it often. And for the bread, I used fresh Japanese bakery bread which we love. But I’ve used regular wheat before. But I think the lighter, fluffier, and thicker the bread, the better the sandwich will be.

RECIPES:

Tomato Apple Soup

Grown-Up Grilled Cheese Sandwich