3-day Beef Stroganoff (Adapted from ad hoc)
With Dan out Adventure Racing the world in “NorCal”, and me plowing through my Green Chile Stock pile at home I was on a mission for some culinary inspiration… I tried tapping my sister, Sheila, Executive chef at Jax Fish House. Unfortunately, the chef was busy so I ventured into cookbook land. I remembered reading an LA times article reviewing Thomas Keller’s new cookbook, so I cruised on over to Chaucer’s Bookstore (my local stand-in for the Tattered Cover) and threw down. The book is super dope, and in pretty plain language serves up serious doses of humble-pie. It took me 3 days to execute the Braised Beef Stroganoff. A day convincing my butcher to cut me some boneless beef chuck (as recommended by T. Keller) and in the end I bought the bone-in short ribs, another day braising my beef and forgetting to start culturing my Creme Fraiche, and another day cutting parchment paper lids and cheesecloth sachets. A sense of satisfaction flowed over me as we enjoyed this meal, but I still feel like I have a lot to learn.