silver palate stroganoff question...no pearl onions

15 years ago

my store has no pearl onions. Should I get jarred ones? Or should I just cut up white onions? what is the best sub?

Thanks for all your help.

Does anyone know Joe's email to ask him about the love berries? Or can you help? Here is the recipe.. I am wondering if I can make the topping beforehand at all. I'd rather not be making it inbetween courses if possible.

"LOVE BERRIES" - gardenguru

Serves 8

Ingredients

3 pints strawberries, cored and halved (largest ones quartered)

1 pint red raspberries

2 Tbs powdered sugar

(or more if berries arenÂt perfectly ripe)

2 ounces heavy whipping cream

4 ounces white chocolate, chopped

8 ounces mascarpone cheese

2 Tbs white dessert wine

Directions

Clean strawberries and remove stem end and bad spots. Wash raspberries and drain. Sprinkle with powdered sugar (if needed) and chill overnight.

Over double boiler, combine cream, wine, and chopped white chocolate pieces. Stir occasionally until chocolate pieces are uniformly melted.

Remove from heat and add mascarpone cheese in dollops, stirring well between dollops to smooth consistency. Stir all until blended and soft. Allow to cool a little but not harden.

Cut strawberries in half (or quarters if theyÂre very large) and place them, mixed with the raspberries, into eight dessert glasses/cups, saving 8 small whole strawberries for garnish.

Spoon the cream mixture over the top. Depending on shape/size of glass, do two layers.

Garnish: Top with a whole strawberry (fanned)

Joe

Stacy

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Comments (13)

User
15 years ago
Stacie, others might disagree with this, but I would quarter small onions, and braise or brown them. (I'm assuming that the recipe calls for that?) Pickled onions tasted pickled and I would not want that vinegary flavour transferred to my stroganoff. Especially one that uses Beef tenderloin.

Ann
amck2
15 years ago
I was going to say what Ann suggested. Not in that recipe, but in others that have called for pearl onions, I have done just that. I like the flavor of cooked onions, but just don't like the texture of biting into a pearl onion...
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stacy3
Original Author
15 years ago
thanks Ann and amck - (and Ann, it's me - stacy rather than stacie - girlsingardens)...the onions are peeled and sauteed until golden. thanks for your help.

so, do you think white onions??? Or yellow?

Beef Stroganoff (Silver Palate)
3 Cup CrÃ¨me Fraiche (recipe follows...takes 2 days)
1 1/2 Tbl Dijon mustard
3 Tbl tomato paste
3 Tbl Worcestershire sauce
2 Tsp paprika
1/2 Cup demiglace (or good beef broth)
3/4 Tsp salt
fresh black pepper To Taste
1 Lb firm small sized, white button mushrooms
10 Tbl butter (or a combo of butter)and EVOO
24 pearl onions
3 Lb of beef filet
Italian parsley Chopped
Combine creme fraiche, tomato paste, mustard Worcestershire, paprika, demiglace (or beef broth if you don't have demi glace), salt and pepper in a medium size sauce pan.
Simmer slowly for 20 minutes or until sauce is slightly reduced. Do not boil. Remove from heat and let sit covered. Cut a small x in the bottom of each onion. Bring a pot of water to the boil and drop the onions in the boiling water for 5 minutes. Drain the onions and run under cold water. Peel the onions.
Melt 3TBSP of butter in saut pan. Saute Mushrooms until tender. Remove mushrooms and add 3 TBSP more butter, saute onions just until lightly golden. Remove the onions from the pan and add to mushrooms.
Cut the meat into thin slices on the diagonal. Heat the remaining butter in the same pan. Cook on high heat just until lightly browned,do not over cook.This dish can be prepared to this point several hours before serving.
To complete, set sauce over medium low heat and bring to a bare simmer. Add mushrooms, onions and any accumulated juices. Simmer 5 minutes. Add beef and juices, heat just until meat is heated through.
Serve immediately over hot noodles , garnish with the parsley.
User
15 years ago
Stacy, no jarred onions! Really doesn't have to be pearl onions, shallots or tiny yellow onions would work too. If you can't find them use sweet onions and cut them in quarters or eights, then proceed as the recipe says. It will be just fine.

Have a lovely dinner it's a great recipe and always pleases....
User
15 years ago
Stacy I'm so sorry. I knew it was you. I just typed your name wrong. Forgive me.

Do you have both? If so I'd use the white. But yellow will work too.

Ann
stacy3
Original Author
15 years ago
thank you darlings - and of course I forgive you! It wasn't anything to be forgiven for - just wanted to clarify.

Thank so much.
User
15 years ago
Oh Stacy, if using regular sweet onions or shallots do not parboil.... just peel and saute. Small yellow, same size as pearl, will need to be parboiled but not shallots or regular sweet onions.

The parboil is really just to get the skins to release easily and tenderize a bit.
lakeguy35
15 years ago
Stacy, I'm sure you checked the feezer section for frozen pearl onions. If not, you might find them there and they are already peeled and ready to go.

Not sure on that sauce but I'm thinking you could put it together and leave it in the DB off heat. I'd do this toward the end of dinner prep. When it's time to serve you may have to warm it a bit to thin it out again. Hope Joe checks in to help ya out.

Have a great evening!

David
stacy3
Original Author
15 years ago
Oh David - don't be so sure!!! - LOL!!! I never checked the freezer section. duh!

Thanks for the help. I think I will do as you say - Joe says it depends on the chocolate and I'm waiting to see what he thinks about what I have. Good idea though to heat it and cover and reserve.

Sharon, you're too funny. Thank you - for not assuming that I'd know that - even though this time I did! For some reason, my store - which has improved - didn't have ANY small onions...

Stacy
compumom
15 years ago
Funny, I was going to suggest the frozen onions too! Having never made this recipe I wasn't sure if they'd work or be watery, but it sounds like Ann and Sharon have come to the rescue. I'm not a big fan of most frozen veggies, but jarred onions are nasty!
caliloo
15 years ago
As everyone has already mentioned, you can easily sub white or yellow onions chopped a bit. A word of caution, I have used the frozen ones and it has been hit and miss with them. Sometimes they are great, but I don't think they sell well in my store and I have gotten a few bags in the past that were freezer burned. I ruined a wonderful Boeuf Bourgignon a few ears ago thinking they would work in a braised dish despite the freezer burn - they didn't!

Good luck and let us know how it turns out.

Alexa
rob333 (zone 7b)
15 years ago
Stacy,
Just email Joe about the berries; he's really responsive. Here's what he said his address is:

"thegardenguru" at that domain that sounds like a redneck hollering in the woods. There! -- that's MY e-mail address.
doucanoe
15 years ago
I don't care for pearl onions, so I always sub regular onions when a recipe calls for pearl.

Oh, and that "Love Berries" recipe sounds divine! Somehow I missed that one, but I've saved it now!

Linda

silver palate stroganoff question...no pearl onions

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