How To Be Classy Like Me: Wine Drinking

Forget a series, this blog should pretty much just be called, “How To Be Classy Like Me”.  I don’t want to be pompous, but I’m probably the most classy person you’ll ever know.

Today’s lesson is on wine drinking.

First, you get the classiest wine you can find. For me, this is Margarita wine handmade by my Uncle. He makes much less classy wine like White Chocolate White Port, and Savignon Blanc, but if you really want to impress people you’ll always go for something like Margarita. If you are classy enough to get hives from some alcohol like I do with tequlia, to name one, you’ll find this wine is a handy replacement. That is, if you can find your own private distributor like I have.

Second, you pour extremely high end ionized salt in a bowl, or sugar if you’re so inclined. Make sure your bowl is clearly the nicest one you have, remember who you are here – you’re classy, and classy people don’t do anything half-assed. Or swear.

Thirdly, obtain your pure crystal wine glass from the china cabinet, wipe the rim in wine – nay, don’t use a fruit like lime or lemon, they are beneath you. Take said glass with wetted rim and place in the salt or sugar.

Fourth, and this is important you MUST absolutely only use a classy amount of ice in your glass with your wine which has not been previously chilled. Previously chilled white wine is for novices. It is required to chill your wine on the spot with ice. About 8 cubes should do the trick.

Fifth, pour oh so gently over the cubes without splashing any of the delightfulness off of the rim.

Finally, always fill your wine glass a classy amount.

For an added pop of glitz and glamour I highly suggest a dainty splash of juice or sparkling water.

And that, my friends, is how you can drink wine and be classy like me.

Oh, and if you’re wondering, five-heads, no makeup, a giant Steven Tyler-esque mouth and a thumbs up/wink combo is extremely classy.

Much Love,

Heather

Flourless Beef Stroganoff

Our wedding is only a couple weeks away. There has been so much to get done I haven’t been in the kitchen as much. It amazes me, even with our simple backyard bash, how fast the tiny details add up into a lot of work. Last night, I spent hours gluing programs to popsicle sticks to make fan type programs. I will be posting a blog on those too – but first I need to regain the stamina to write about them. I have about 85 more to go. Wish me luck.

With everything going on for the wedding, and the weather feeling more like March than May, I decided we needed a comfort dinner. Specifically I was craving Beef Stroganoff. I decided to go with a recipe from Kansas City Steaks. I liked the simple ingredients, but I had a couple changes I made along the way. One of the biggest ones was I didn’t add the flour in. To be entirely honest, it was a mistake – but one that I ended up liking.

Beef Stroganoff, adapted from Kansas City Steaks

Serves Four

  • 1 lb. sirloin steak thinly sliced (your grocer can cut a steak for you at no extra cost)
  • 1/2 large onion thinly sliced
  • 1 shallot
  • 3 tbsp. butter, divided
  • 4 cups mushrooms, sliced  (I used a mix of baby bella and storebought wild mushroom mix)
  • 3/4 cup beef broth
  • 1/4 cup dry white wine
  • 1/2 tsp. pepper
  • 1/2 tsp. dry mustard
  • 2/3 cup sour cream
  • few pinches of salt to taste
  • one package egg noodles, cooked

Directions: Heat heavy skillet over medium high heat. Add 1 tbsp. butter and quickly saute the sirloin strips until well browned.

Remove meat and keep warm. Once rested, chop into bite sized pieces. Add remaining 2 tbsp. butter to skillet. Sauté onions until very tender, 6-7 minutes. (please ignore my very dirty stove – that is on the roster to be cleaned very soon!)

Add mushrooms and sauté 5 minutes. (Due to the quantity of mushrooms, I would likely saute these in a separate pan and drain off all but a tablespoon of the liquid next time and then add to the onion.)

Stir in beef broth, wine and seasonings. Heat to simmer. Stir in browned meat.

Reduce heat to low. Blend in sour cream. (In lieu of flour, cook your noodles until almost done but not quite, then add your noodles to the sauce and simmer on low. The starch in the noodles will help thicken everything up just enough to give the noodles flavor, and it will still taste delicious.) Stir until sauce is heated and smooth and the noodles are fully cooked.

This truly was one of the most delicious stroganoff’s I’ve ever taste. Even though flour is in the original recipe, I didn’t miss  it a bit. It wasn’t as thick but it was plenty tasty. We ate it down so fast that we didn’t notice the different! You will be sure to like this recipe, it’s nice and solid.  If you want it thicker, stir in a couple tablespoons of flour before adding any liquid. Yum yum yum. This will be on the menu again!

Happy Cooking,

Heather

 

Chorizo, Tomato, Arugula, Penne + Piave Vecchio Salad

Lately I’ve been craving meat, so when my friend Cait over at The Patriotic Baker recently posted her version of a Cooks Illustrated recipe for Penne with Arugula, Chorizo and Romano, I was sucked in. It looked delicious. Of course, in my own fashion – I couldn’t leave it alone. Romano? Nope. (more…)