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Sirloin Tips With Mushroom Gravy

Sirloin Tips With Mushroom Gravy (1)

Sirloin Tips With Mushroom Gravy (2)

This dish is one of our favorites. I can’t tell you how many times I’m asked to make my Sirloin Tips With Mushroom Gravy. The meat is so tender, the mushroom and onions pair perfectly with that deep brown gravy that swims over the egg noodles. This recipe is really easy to make.

I prefer to use a large sautèpan to brown and caramelize the meat because of its large surface area. I like to do this in two batches so as not to overcrowd the meat during the browning process before transferring the meat to the braising pot.

Olive Oil

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Rosemary

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Flat Leaf Italian Parsley

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Sirloin-Tips-With-Mushroom-Gravy-2-4

Prep Time: 15 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 40 minutes
Yields: 6 servings
Equipment: 1 heavy bottom braising pot with lid, 1 (12-inch) sauté pan, large pot, 1 large mixing bowl, 1 (6-quart) pot, whisk, small bowl

Ingredients:
1 pinch of granulated sugar
1/4 cup red wine, divided
1 1/2 pounds of top sirloin steak, cut into 1 1/2-inch bite-size pieces
5 tablespoons butter, unsalted, 2 tbsp for mushrooms, 3 tbsp for egg noodles
2 tablespoons Kosher salt
2 teaspoons freshly ground black pepper
1/4 cup of olive oil plus 1 tablespoon for the mushrooms
2 large garlic cloves, minced
1/2 teaspoon of fresh rosemary, minced
3 fresh sprigs of thyme (if the stems are woody, strip off the leaves, if the stems are still green and tender, no need to remove them)
1/4 cup of Cabernet Sauvignon
2 cups beef stock, unsalted, reserve 1 cup of chilled beef stock for a *slurry
1/4 cup soy sauce, low sodium
3 dashes Worcestershire sauce
1 (10 1/2-ounce) can of beef consommé
2 pints of Cremini mushrooms, sliced
1 pint of Shitake mushrooms, stems removed and sliced
2 onions, large dice
1 package of NO Yolks broad noodles
1 heaping tablespoon of cornstarch
2 tablespoons of Italian flat-leaf parsley, finely chopped to garnish egg noodles, (optional)

Directions For Browning Sirloin:
Cut the steak into 1 1/2 inch bite-size pieces, transfer to a large mixing bowl. Add 1/4 cup of olive oil, 1 tablespoon of Kosher salt, and 1 teaspoon fresh ground black pepper. Toss to coat.

In a preheated sautèpan over medium heat add half the steak cubes to the sautè pan, do not overcrowd. Allow them to brown, 3 to 4 minutes, then flip the sirloin tips to brown on the other side, again 3 to 4 minutes. Transfer them to the braising pot. Repeat this process for the second batch.

Using the same sauté pan, used to brown the steak, turn the heat up to medium-high. Add the olive oil and butter. Once the butter melts add the diced onions, mushrooms, fresh rosemary, and thyme, continue cooking for another 5 to 7 minutes. Next, add the garlic, stir to combine, cook for another 2 minutes.

Pour in the wine, using a wooden spoon, to *deglaze by scraping the bits off the bottom of the pan. Add 1 tablespoon of Kosher salt and 1 teaspoon of fresh ground black pepper, continue cooking until the wine reduces by half another 2 to 3 minutes, transfer the mushroom and onion mixture to the braising pot.

Pour 1 cup of beef stock into a small bowl or container. Transfer to the refrigerator to chill until the time comes to make the *slurry.

Preheat oven to 350-degrees F.
Still over medium-high heat, add the remaining unsalted beef stock, beef consommé, soy sauce, and Worcestershire sauce to the pot. Bring up to a simmer, turn the heat off, cover, and transfer to the oven to cook for 1 hour, or until meat is tender.

To the reserved 1 cup of chilled unsalted beef stock add 1 heaping tablespoon of cornstarch. Whisk both together until it forms a smooth paste.

Remove the pot from the oven. Remove the lid and turn the heat to medium. Add the *slurry slowly, stirring occasionally, cook until the sauce thickens, 3 to 5 minutes. Turn the heat to off, cover to keep hot.

In the meantime, cook the egg noodles according to package directions. In a large bowl add the remaining butter and chopped parsley. Drain noodles really well, then add to the bowl, toss to combine.

To serve. place buttered parsley egg noodles into a serving bowl, ladle the Sirloin Tips With Mushroom Gravy over top. Serve hot.

*deglaze: To dilute meat sediments on the bottom of a pan in order to make a gravy or sauce. Typically done with wine.

*Slurry: For each cup of liquid you want to thicken, start with 1 tablespoon of cornstarch in a bowl or measuring cup. Add an equal amount of cold liquid and whisk until smooth paste forms.

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Roasted Spiced Chickpeas

Roasted Spiced Chickpeas.jpg

Spiced Roasted Chickpeas.jpg

Easy to make Spiced Roasted Chickpeas are a great alternative to croutons on soup,  delicious for salad toppers, or even a healthy snack travels. If you’re serving appetizers, a bowl of Spiced Roasted Chickpeas will be a hit at any party.

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P.S. Flavor Spice Blends

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These spice blends above are part of the P.S. Flavor-Spice Blends collection by Pam Smith. An amazing chef and friend with her own spice blend products. There are so many spiced blends in her collection that would work perfectly for this recipe. One of my favorite blends is called Chili-Lime Spice, I use that on grilled chicken, roasted asparagus, and so much more.

You could also mix your own combination of spices together like I’ve done for this recipe.

Spiced Roasted Chickpeas

Roasted Spiced Chickpeas

 

 

 

 

Prep Time: 5 minutes
Equipment:  mesh sieve, paper towels, measuring spoons, 2 rimmed baking sheet pans
Cook Time: 30 minutes
Total Time: 35 minutes

Ingredients:
5-15 ounce cans of chickpeas, rinsed, drained, and dried really well
4 tablespoons of olive oil, divided
3 teaspoons Kosher salt, 1 teaspoon reserved for the spice mixture
1 teaspoon cracked black pepper
2 teaspoons of chili powder
2 teaspoons ground cumin

Directions:
Preheat oven to 400-degrees F.
Place rack in the middle of the oven.

Open the cans of chickpeas. Pour them into a strainer and rinse really well under running water. Next, pat the chickpeas really dry with paper towels. They should look matte and feel dry to the touch. If you’re able, let them air-dry for a few minutes. Remove any loose chickpea skins that come off while drying, but otherwise don’t worry about them.

Divide and spread the chickpeas evenly and in one layer between two rimmed baking sheets. Mix the chili powder, cumin, Kosher salt, and cracked black pepper in a large bowl. Drizzle olive oil (about 2 tablespoons per sheet pan) over the chickpeas. Divide and sprinkle 2 teaspoons of Kosher salt over the chickpeas.

Roast the chickpeas for 30 minutes, shaking the pans every 10 minutes. A few chickpeas may pop, that’s okay. The chickpeas are done when they are golden and slightly darkened, dry, and crispy on the outside, yet, soft and chewy on the inside. Transfer the hot chickpeas to the spice mixture bowl and toss until all the chickpeas are well coated.

Note: Do not add the spices to chickpeas before cooking. The spices may burn and turn bitter.

Serve while the chickpeas are still warm and crispy. Let them cool completely before storing them in an air-tight container.

Recipe notes:
1). You can use them as a snack,  salad toppers, or on top of soup in place of croutons.

2). P.S. Flavor Spice blends by Pam Smith have a variety of spice- blend choices that will enhance the flavor of any of your recipes.

3). Experiment mixing different spices and herbs

P.S. Flavor Spice Blends-Mocha Chili Spiced Roasted Asparagus

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Coeur à la Crème

Coeur-A-La-Creme

Coeur à la Crème is cream cheese and whipped cream #dessert with a fruit topping that’s traditionally made in the shape of a heart. I’d compare this dessert to being a French-style cheesecake. Coeur à la Crème, by its name alone, seems as though it would be so hard to make, it turns out is easier than a traditional cheesecake.

I saw this dessert made by Ina Garten, who I love, and knew I had to recreate this dish, but in a style of my own. At the time, I didn’t have the correct mold.  Ina Garten made this dessert using a mesh sieve, so that’s what I used as well. Since then, I have bought a traditional Coeur à la Crème mold. Let me show you what one looks like.

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Let me walk you through how easy this dessert is to make.

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Prep Time: 30 minutes
Inactive Prep Time: 24 hours
Equipment: Stand mixer fitted with a whisk and paddle attachments, 1 mesh sieve, heart-shaped mold, a large piece of cheesecloth, 1 large mixing bowl, 1 (3-quart) saucepot, large serving platter

Ingredients:
12 ounces of softened cream cheese
2 1/2 cups heavy whipping cream
1 1/2 cups of confectioner sugar
1 lemon, zested
1 vanilla bean, seeded
1 teaspoon pure vanilla extract
1 large piece of cheesecloth

Ingredients For Blueberry Sauce:
1 pint fresh blueberries
1/2 cup granulated sugar
1/2 a lemon, juiced
1/2 cup blueberry jam
1 sprig of fresh mint

Directions:
To start, add the softened cream to an electric mixer fitted with a paddle attachment. Let that mix on low speed for a couple of minutes. Next, add in the confectioner sugar and cream that together until the sugar is incorporated. A good tip is to have the mixer on very low speed while mixing in the sugar, otherwise, the sugar will spray all over the place.

Next, it’s time to change to the whisk attachment before adding in all the flavorings. Add in the lemon zest, vanilla bean seeds, (tip: add the empty vanilla pod to your sugar container and you’ll have vanilla sugar for future recipes), pure vanilla extract, and heavy whipping cream. Again, start the mixer on low speed, then crank it up to high. Whisk all the ingredients together until they have the consistency of whipped cream.

Using a mesh sieve or the traditional Coeur à la Crème mold lined with cheesecloth as seen in the above pictures, transfer the flavored whipped cream to the sieve. Make sure you have a large enough piece of cheesecloth ( you can purchase cheesecloth at your local grocery store) to cover the top of the flavored cream too.  Place the sieve with the covered flavored cream mixture inside a larger bowl to allow the excess liquid to drain, as seen in the pictures above. Transfer to the refrigerator and let it set up for 24 hours. Discard the liquid.

Directions For Blueberry Sauce:
Add the blueberries to a saucepot, reserving a good handful back for garnish.  water, sugar, and fresh lemon juice.  On medium heat, stirring all the ingredients together, watching until it comes to a bubble. Turn down to a simmer and let cook for about 5 to 7 minutes or until the blueberries start to burst and the juice thickened slightly.   I remove about 1/4 cup of the semi-cooked blueberries, place them into a small bowl cover with plastic wrap and transfer to the refrigerator along with the reserved fresh blueberries.

Add the cooked blueberries and blueberry jam to a food processor. Pulse until the mixture is smooth. Place into a plastic container with lid and chill overnight in the refrigerator. That’s the blueberry sauce. The semi-cooked and fresh blueberries will give our sauce a variety of different textures.

The next day, remove the flavored cream from the frig.  Unfold the cheesecloth from the top of the mold. Place a large serving plate over the top and invert the whole dessert onto the plate. Carefully peel off the rest of the cheesecloth from the cream. You’ll have a white silky dome-shaped dessert with little specks of vanilla resting like a soft pillow on your serving plate.

Next, take the blueberry sauce, semi-cooked blueberries, and fresh blueberries out of the frig. If the sauce is too thick, add 1 maybe 2 tablespoons of very hot water to thin out the sauce, and stir well. Using a spoon, spoon the sauce over the top of the dome-shaped cream and let the sauce fall down all over the sides. Spoon over the semi-cooked blueberries on the top of the sauce and let them fall all down the sides as well. Finally, take the fresh blueberries and sprinkle them all around the outside rim of the dessert. Garnish with a sprig of fresh mint. There you have it my Coeur à la Crème.

Note: You could use whatever berries you like for the topping. Raspberries would be delicious.

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