comfort food

It's not just the abrupt and startling (and unwelcomed) blast of chilliness that's got me longing for comfort food. No, instead, it's a whole slew of other non-weather-related things that have managed to do a number on my appetite. Flavors are temporarily coming across somewhat muted and so my natural next step is to turn to soothing textures. And warmth. And there's nothing more soul-satisfying and comforting than a piping hot bowl full of familiarity that's enriched with some cream and spooned over buttered and parsley-flecked egg noodles.

Beef Stroganoff may not be instinctual for you, but there's something about the old school'ness of it that sends me right home. In fact, I promptly called my mom this morning to get this recipe from one of the cookbooks that happily fed us throughout my childhood, appropriately called Dinner In Minutes. Which means you can cozy up to this meal at the drop of a hat--and we all know that when we're hit with pangs of sadness or homesickness or whatever else it may be, there's a sense of urgency. And the faster, the better.

Beef Strognaoff

Recipe Courtesy of Dinner In Minutes (and amended by Mom)

1 1/4 pounds flank, rib eye, skirt or lean sirloin steak

1 1/2 tablespoons canola oil

1 pound mushrooms, sliced (about 4 cups)

1 medium onion, chopped (about 2 cups)

1 1/2 cups low fat chicken stock

3 tablespoons tomato paste

2 tablespoons dijon mustard or more to taste

1/2 teaspoon worcestershire sauce or more to taste

salt and freshly ground pepper

1/2 cup sour cream

1/2 cup cream

1/4 cup chopped fresh parsley for garnish

Remove fat from meat and slice into thin strips about 1/4 inch thick. If using flank steak, slice across the grain. Place 1/2 tablespoon oil in a nonstick skillet and brown a few slices at a time on high heat, adding more oil as needed. Do not overcook; the meat should be juicy and slightly rare. As soon as the meat is browned, remove from the pan. Continue to brown all meat slices in this manner. Add onions and sauté until transparent, about 10 minutes. If the pan seems too dry, add about 1/4 cup water to prevent burning.

Add mushrooms and cook for a few minutes. Pour in chicken stock. Add tomato paste, mustard, worcestershire sauce and salt and pepper to taste. Mix thoroughly, scraping the bottom of the pan to incorporate all of the browned bits into the sauce. Cook for 5 to 6 minutes to reduce the sauce and slightly thicken it. Taste. You may need to add sugar and a little more worcestershire sauce or mustard. There should be a delicate blend of flavors. Return meat to sauce and add cream and sour cream. Cook for 2 to 3 minutes without boiling to rewarm meat. Taste for seasoning again. Stir in parsley right before serving.

To serve: Place cooked, buttered egg noodles on each plate and serve stroganoff over noodles. Sprinkle with a little bit more parsley.

to make this week

What to do when the barometer hits 96 degrees in the shade? Crank the AC up to high, pour yourself a glass of well chilled Picpoul de Pinet, and start grazing through cookbook after glorious cookbook until your hand starts cramping from frantically jotting down recipes. Or at least that's how I like to capitalize on a day that's too hot to spend outside in the sun. And the best part? You all get to capitalize on that too. Because I'm fully loaded with recipes to share with you guys this week. The first of which comes from an old school classic in the Leess household called Dinner in Minutes by Linda Gassenheimer. While there are a fair share of Rachael Ray 30 Minute Meals-esque recipes to be found here, there are also an impressive amount of go-to recipes that totally deliver in the flavor department without intruding on your precious and always limited free time. Take for example this combo: grilled balsamic swordfish with hot arugula pasta. Feel free to whip this up for yourself and/or for company. This will instantly win hearts (or stomachs, same difference).

Note: This could all certainly be enjoyed chilled. And this week? I encourage it. Strongly. Seriously.

barbecued balsamic swordfish with hot arugula pasta

4 5-oz. swordfish steaks (or 1 large steak, cut into 1/4's)

1/4 cup balsamic vinegar

3 Tbsp. olive oil

1/2 cup fresh cilantro, coarsely chopped

2 cloves of garlic, grated

salt and pepper to taste

Combine the vinegar, olive oil, cilantro, garlic, salt and pepper and then add the swordfish (poking holes in the fish will allow marinade to penetrate faster). Allow to marinate for 20 minutes.

Over medium-high heat, grill the swordfish for about 3 minutes per side. Serve with hot arugula pasta (recipe follows).

hot arugula (or watercress) pasta

1/2 lb. fettuccine

1 lb. arugula (or watercress)

2 Tbsp. olive oil

4 cloves garlic, grated

2 jalapenos, seeded and chopped

1/2 cup freshly grated parmesan cheese

In a large pot of boiling, salted water, cook pasta according to package directions.

Heat olive oil in large nonstick skillet and add arugula, garlic, and jalapeno. Saute for a few minutes. Add drained pasta to the pan and toss. Add salt and pepper and toss again. Pass parmesan at the table.