Category — Linda

I hope you had a relaxing Labor Day Weekend! Part of mine was spent in the desert sun and the other in the cool pines of Flagstaff. I returned Connor to school and on the drive back this morning, I was trying to decide about dinner.

Cruising up and down the winding mountains between there and here, I was thinking about my kids and about my pregnancies, of all things! Expecting was wonderful, but pregnancy itself, for me, was not! Let’s just say (without getting too graphic) that I knew I was pregnant, both times because I was suddenly so ill. There was no “morning sickness” for me… more like “every-single-waking-moment sickness, for the full 9 months!”

Amazing that I gave it a second try and had Connor! But of course, I thank God every day that I did! So anyhow, what does that have to do with Beef Stroganoff?

Well, it was one of the few things I absolutely craved, and wasn’t sickened by the smell of, and was somehow able to keep down, at least for a while. Understandably, I made it at least twice a week. Somehow my darling Marissa claims that she can’t stand it. But I would dare her to not love this version.

Back then I used stew meat and white mushrooms. I believe my gourmet daughter would appreciate the beef tenderloin and the wild mushrooms used here.

For the wild mushrooms, I use 1 1/2 ounce shiitake (the most affordable) and only a 1/2 ounce mix of other varieties. Instead of sour cream, I love to use really great Greek yogurt. It’s hard to find anything better than the Fage brand, even their non-fat (0%) is amazingly delicious, and best of all, you can find it at Trader Joe’s! So enjoy, pregnant or not!

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My next-door neighbor, Michael Young started a golf tournament fundraiser for Phoenix Children’s Hospital four years ago when he was only 11 years old!

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My cute little kids… when they were little.. and they’re still cute!

I’ve spent the last two days, and I mean all day – never leaving the house; scanning old pictures onto my computer. It’s satisfying, but my neck and back are barking – loudly! I think a massage is in order for a Labor Day gift to myself.

This scanned picture is of my two little chefs back in 1994. Marissa is 6 and Connor is just 2 1/2 years old. One of their most loved vegetables is asparagus and this is their favorite way to have it prepared. The thing I like about it – is it’s quick and easy. If you end up having it as often as we do, be sure and double or triple the Parmesan-Butter mixture and either refrigerate or freeze. Another great thing, there is no need to blanch the asparagus first, it is perfectly tender-crisp when it comes out from under the broiler. Sorry, the pictures below are a bit out of focus and have so much glare, I think it’s the aluminum foil’s fault, but be sure to use the foil, otherwise, the pan is a huge pain to clean.

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Me at 2 years old

I finally took on a task that I’d been putting off for months… OK, not months, years!  Scanning pictures that are “pre-digital” onto my computer. See, this is what happens when your kids leave you for college – you do things! I found this picture in the stack and just couldn’t resist posting it. I am two years old here, according to my mom’s writing on the back. With an apron on! Wow, who knew?

Today’s tip has to do with fresh ginger root. It is something I don’t always have on hand but not something I’m willing to go to the store for if it’s the only thing I need. So I always buy a bit bigger piece than I’ll need, I peel the extra and slice it into “coins” about 1/2-inch thick. I have a jar in my fridge that I keep the ginger coins in that is filled with Sherry. That way whenever you need fresh ginger and don’t have it in the produce drawer, just pull out a coin or two, mince it up and you’re ready to go!

When working with pork tenderloin, you must always trim away the silver skin. Silver skin is a layer of white connective tissue or membrane that you find on pork tenderloin and a variety of other tender meats.  It is tough as rubber and needs to be removed before cooking.  It is not difficult to do; cut it off in then strips, angling a sharp paring knife against the membrane, not the meat, then slide your knife along the silver skin, pulling back tightly on it, and continue to do so until the loin is clean. See the picture below.
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Julia Child and Linda – April 2000

Instead of a recipe – today I’m posting a very special picture, special to me anyhow. It was taken at the 2000 International Association of Culinary Professionals (IACP) Conference.
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Happy Friday!   It’s time for a change… my youngest, Connor, is beginning his freshman year at Northern Arizona University.  My oldest, Marissa, is in her final year at the University of Arizona, so it’s time for me to learn something new too!  I’ve had my website up for many years, but I’ve never really “managed” it, so it is time to take the site into my own hands, have control, and be able to get my information out there more often and with more content.

So welcome to the new and improved LesPetitesGourmettes.com!  I’ll be blogging as often as possible with recipes, entertaining ideas, cooking tips, and much more.  And, of course, you’ll still be able to find out information about summer classes for kids ages 8-18.  So check back and in the next few hours, this site will be ALIVE!

Well, the big day is almost here. Tomorrow I will be moving my son, Connor, into his new digs in Flagstaff, Arizona…the dorms at Northern Arizona University – Go Lumberjacks! Tonight will be our last family dinner for quite some time. Marissa, my 21-year-old daughter, who is a senior at the University of Arizona, is home this week before she heads back to Tucson on Friday.  How did this happen? I know everyone says it but really… how and when did this happen… when did my two cute little toddlers grow into this gorgeous woman and handsome young man?!?! OK, don’t worry, although I am sitting here all melancholy – I am not crying…. yet!

Now on to a less dramatic and taxing subject – dinner! Since it is Connor’s last dinner before he leaves for college, I told him I would cook him anything his little heart desired or we’d take him out to the restaurant of his choice. He asked that it be homemade pizza night with something chocolate for dessert. He always has been the “easy” child! And on top of that, he even picked out a pre-made chocolate dessert – Yay! So Con and I went to Trader Joe’s and Safeway and purchased the makings for the pizzas and all his “pantry goods” for the dorm. The conveyer belt at Safeway was an especially funny site, for me anyway. The entire cart was full of Easy Mac, Chunky Progresso soups, Top-Ramen, cans upon cans of chili, beans, tuna, etc., and way too many packages of cookies, crackers, cereal, etc. And then at the very end of the belt, were just four items of fresh produce for the pizzas! Let’s just say that it’s usually the other way around when I shop. A few processed items and loads of produce, oh well, that’s dorm life, right?

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My treasured 1st Edition of Mastering the Art of French Cooking

I’ve been meaning to do my own blog for at least two years now. I’ve consulted with professionals, looked at templates (so very many templates!), wondering if I really had anything to say that would be worth reading, and so on. So today, Sunday, August 16, 2009, at 11:13 AM, is finally The Day! My inspiration to make the leap?

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