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Sunday, April 29, 2007
Monday, April 23, 2007
measure
I like Barnes and Noble because it breaks my world down into predictable and managable catagories. Outside is like one big word jumble that somebody started but never finished in the back an airplane magazine. Whoa is the disorder. Blessed are the halls of the chain bookstore. It is as if I am on my own cooking show. Some little unseen person has pre-chopped all my vegetables, measured out all my ingredients and lined them up for me all ready to use. This is how I feel at the bookstore. Oh yes, Parapsychology, that is just what I was looking for!
carne cozida brasileira
Oh Bernardo! You and your seductive Brazilian cooking. EVERYONE should make this before they die or else they will perish without knowing true joy of the belly.
Beef Stroganoff de Brasil
1 lb. chuck, in small cubes
1 onion, diced
2 garlic cloves, crushed
olive oil/cooking oil
1 can or handful sliced mushrooms
1 jar Prego tomato sauce, Traditional style
1 pint whipping cream or heavy cream
For Rice
2 cups white basmati or jasmine rice
1-2 cloves garlic
1 Tb. cooking oil
4 cups water
Heat olive oil in large saucepan. Add onion and garlic, saute a couple minutes. Add beef chuck and saute until juices have come out and mostly reduced, 15-20 minutes. Add mushrooms, Prego and cream. Bring to boil then turn down to a simmer. Cook as long as you can stand it, it will get better the longer it cooks. Try for 30-40 minutes, until it gets nice and thick.
For rice heat oil in saucepan. Saute garlic for a couple minutes, until very aromatic, but do not brown. Rinse rice then add to pot, stirring to coat with oil and garlic. Add water, cover, and cook on low heat for 15-20 minutes until rice is done. Fork it up and get it all fluffly.
Serve stew over rice. Serve with plenty of red wine and good friends.
Beef Stroganoff de Brasil
1 lb. chuck, in small cubes
1 onion, diced
2 garlic cloves, crushed
olive oil/cooking oil
1 can or handful sliced mushrooms
1 jar Prego tomato sauce, Traditional style
1 pint whipping cream or heavy cream
For Rice
2 cups white basmati or jasmine rice
1-2 cloves garlic
1 Tb. cooking oil
4 cups water
Heat olive oil in large saucepan. Add onion and garlic, saute a couple minutes. Add beef chuck and saute until juices have come out and mostly reduced, 15-20 minutes. Add mushrooms, Prego and cream. Bring to boil then turn down to a simmer. Cook as long as you can stand it, it will get better the longer it cooks. Try for 30-40 minutes, until it gets nice and thick.
For rice heat oil in saucepan. Saute garlic for a couple minutes, until very aromatic, but do not brown. Rinse rice then add to pot, stirring to coat with oil and garlic. Add water, cover, and cook on low heat for 15-20 minutes until rice is done. Fork it up and get it all fluffly.
Serve stew over rice. Serve with plenty of red wine and good friends.
late in the evening
There are two kinds of grandparents in the world, those who encourage you to explore basements and attics, and those who don't. From this starting point we can discern a lot about our grandmas and grandpas.
I have vivid memories of tireless excavations in the damp depths of my grandparent's cellar. I can nearly taste the sour smell of those old National Geographic and Life magazines. Everything in that basement (and that enchanting crawlspace) was tired and wet and soggy with the weight of years. The air was stale and sharp like vinegar, but oh so inviting! Down there I uncovered enough tiny instruments to fill a small museum. Down there were doodads fashioned for such highly specific tasks as extinguishing candles and serving individual poached eggs, pursuits which we've long since streamlined or simply forgotten about.
I think my greatest fear in life is never finding that same basic but fantastic sense of wonderment. Is it possible to be nostalgic for a time we never lived through? I think so. At least I know I did then, when costume jewelry and retro bed sheets reminded me of something just below the surface of my memory. That basement on Jefferson Street now belongs to some other people. I wonder what kind of grandparents they'll be.
I have vivid memories of tireless excavations in the damp depths of my grandparent's cellar. I can nearly taste the sour smell of those old National Geographic and Life magazines. Everything in that basement (and that enchanting crawlspace) was tired and wet and soggy with the weight of years. The air was stale and sharp like vinegar, but oh so inviting! Down there I uncovered enough tiny instruments to fill a small museum. Down there were doodads fashioned for such highly specific tasks as extinguishing candles and serving individual poached eggs, pursuits which we've long since streamlined or simply forgotten about.
I think my greatest fear in life is never finding that same basic but fantastic sense of wonderment. Is it possible to be nostalgic for a time we never lived through? I think so. At least I know I did then, when costume jewelry and retro bed sheets reminded me of something just below the surface of my memory. That basement on Jefferson Street now belongs to some other people. I wonder what kind of grandparents they'll be.
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