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Empower yourself with home-cooked meals

THE OLYMPIAN | • Published October 14, 2009

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I recently watched an interview with Kavita Ramdas, CEO of the Global Fund for Women. Her organization has awarded more than $71 million in micro-loans to 3,800 women’s organizations in 167 countries since 1987. The simple concept of micro-loans has made a major impact on the status of women in the world.

“The 21st century is our century,” Ramdas proclaimed in the PBS interview. This is certainly good news for those of us who remember being paid less than men who did the same job and other inequities only a few decades ago.

My financial planner, Nancy LaPointe, is another strong believer in the advancement of women. She has joined with a number of other community organizations to sponsor A Day of Empowerment for women on Oct. 23. Workshops will promote healthy minds, healthy bodies and healthy businesses.

I will be teaching two cooking classes titled “Pork T times Three.” I will demonstrate Caribbean Pork laced with Myers Rum; Pork Calvados prepared with French apple brandy; and Pork with Apricot Sauce. It would be wonderful to meet some of my readers at this all-day event. Check out the other workshops at www.communityguideonline.com/empowerment or send me an e-mail and I will forward the information to you.

While pork tenderloin is a big favorite with me, it’s also the season for Beef Stroganoff. Chanterelle mushrooms are in our forests and in the markets right now. These succulent fungi add wonderful flavor to a dish that has been around since the late 1800s.

Traditionally, Beef Stroganoff is made with tenderloin, but that’s an expensive cut unless you are entertaining royalty or other special guests. A thick, lean New York steak or sirloin will do very nicely.

Season the meat with salt and pepper or Montreal steak seasoning. Heat a large sauté pan over high heat and add just enough high smoke-point oil to cover the bottom. When a drop of water dances for a second or two before disappearing, add the meat to the pan. Sear it well on both sides (3 to 4 minutes per side), remove from pan and set aside on a cutting board with a groove around the edges to catch the juices. Even if you prefer well done meat, it should be very pink in the center to begin with. It will cook more when added to the mushroom mixture.

Turn down the heat, and add a pat of butter and a cup or two of sliced mushrooms. Mix it up by using more than one kind if you like, including the ordinary brown ones that are available year-round. Chop up a medium onion, and add it to the mushrooms. Add a tablespoon of dried thyme or a couple of teaspoons of fresh thyme. Cook until both mushrooms and onions are soft.

I like to add green peppercorns to this dish. They come pickled in a jar in the condiments section of the supermarket or freeze-dried at Buck’s Fifth Avenue. I like the freeze-dried ones far better. I use my trusty mortar and pestle to mash a heaping tablespoon of them into powder and add it to the sauté pan. They add a very bright and unique peppery flavor to the dish. I also like to add a tablespoon or so of tomato paste. It adds richness to the sauce.

Add a scoop of beef base to the pan (about 2 tablespoons). The good news is that Costco is now carrying Better Than Bouillon brand, one of the best products on the market. Add a half cup or so of water and allow the mixture to simmer slowly to blend flavors. Add more water if needed.

Beef Stroganoff is traditionally served over thick noodles. While the flavors of the sauce are blending, bring water to a boil and add noodles according to package directions. Drain and return to saucepan. Add a pat of butter, stir in and cover.

Cut up the beef into very thin slices and add them and a cup of sour cream to the sauté pan. Add a splash of cognac if you like at this point. Cook just long enough to heat through and serve over the noodles.

Shopping List

Beef (1 pound sirloin or New York)

Mushrooms (about 2 cups)

Onion (one medium)

Thyme (1 tablespoon dried or 2 teaspoons fresh)

Green peppercorns

Tomato paste (1 tablespoon)

Beef base

Sour cream (1 cup)

Noodles

Cognac (optional)

Pantry Items

Salt & pepper or Montreal steak seasoning

Cooking oil

Butter