There are countless variations on the traditional “stroganoff” recipe—this happens to be one that I developed a few years ago. The turkey meatballs, seasoned with herbs and spices are made quite small (around ½ to ¾ inch in diameter), and roasted in the oven. Then, dried wild mushrooms (in this case porcini and morels), are reconstituted with hot water to create a flavorful broth. Next, chopped shallots are sauteed in butter, tossed with the mushrooms, enhanced with the broth and a drizzle of wine, and finished with a dollop of Dijon mustard. The meatballs are added until just heated, and finally, sour cream is added to enrich the sauce. Tossed with the house-made pappardele noodles, this is a joyous celebration of tastiness, and needs little more than a small salad with vinaigrette dressing and perhaps a small roll to go-with.

Turkey meatballs over pappardelle noodles with a stroganoff sauce
Salad vinaigrette
Roll Chez Edouard

Dried fruits and nuts