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| it is not the best picture but it shall suffice |
I cooked mushroom stroganoff last night. It was perfect timing as yesterday's 34 degree weather cooled to 19 today. Early summer is the biggest flirt. Unusually for me, I'm embracing the 'cool change' (<-very Australian expression for sudden dips in temperature). Being pregnant in the heat is no fun.
The stroganoff was sweet, rich and earthy. I have to admit I've made it in the past and been disappointed. I'm not sure why I persisted (except maybe because of an undying love for the way Nigel Slater eats, cooks and writes - I'm sure we would be friends if only I could get myself invited to his for dinner...) but I'm very glad I did. I realised last night that the secret is to follow the recipe very, very closely. Nige writes for the attentive cook so when he says 'let the onions cook slowly, with the occasional stir, until they are soft, pale gold and translucent', do it. Don't be like me and briefly sizzle your onions because it's a mid-week dinner and you're in a rush - cook languorously. It'll be worth it.
