Guess what — food is comforting.
It can be a legitimate and soothing coping tool in times of distress. I love sharing delicious, hedonistic recipes — in particular because fat people are so often removed from access to the comfort of food, free of shame and stigma. We so often hear from the diet and wellness industry about "super foods" and how food is healing — it sure is, but I would invite you to gently excavate the ways you think about it and the ways you do or do not utilize it to heal. Sometimes it can be there for us — simply to nourish and soothe. Our tired bodies, minds, and spirits deserve comfort and pleasure.
Make or order something this week that brings you pleasure. If you can, turn it into an opportunity for mutual aid. Write down the recipe and send it to friends — or order the very same meal to be delivered to someone who deserves it.
It was snowing last night and so I made one of my very favorite cold night recipes — elegant, rich, and warming to the core.
Beef Stroganoff
(adapted from America's Test Kitchen)
1.5 lbs top sirloin, pounded evenly, dried, and seasoned with salt & pepper
4 T vegetable oil
10 oz white mushrooms, cleaned, dried, sliced thin
1 onion, chopped fine
2 T AP flour
3 C beef broth
1/3 C whiskey
3 C egg noodles
2/3 C sour cream
2-3 tsp fresh lemon juice
Heat one T of oil in a dutch oven or deep skillet until just smoking. Sear half the sirloin over med-high heat for 2-3 minutes on each side. Remove to plate, add another T of oil and repeat with the rest of sirloin. Remove and set aside.
Add the remaining oil, the mushrooms and diced onion to the same pan + a half tsp of salt. Cook down until the juice from the mushrooms has evaporated. Add the beef stock and the brandy, salt and a ton of black peppper. Bring to a simmer, cover and cook for 20 minutes. Slice the sirloin, and add it plus any juice to the pot and cook for another 10 minutes. Add the egg noodles, and cook for 10-12 minutes. Once the noodles are soft, take the pot off the heat and add in sour cream and lemon juice. Stir and serve with cracked black pepper and fresh parsley.