Archive for ‘Steak’

October 21, 2011

What to Serve with Steaks | Caramelized Shallots

I told you I’d have leftoversAnd on a Friday night, because that’s how we roll.

So after last night’s highly vegetarian dinner, I did feel like I needed a kick of iron.  A good piece of red meat.  Enter tonight’s steak, served with caramelized shallots and that fabulous leftover cauliflower.  I know.  Many of you are skeptical.  But trust me.   A very talented chef came up with that combo of white chocolate and cauliflower first.  Trust him.

PK’s Caramelized Shallots, Serves 2 (none for little Cherub, we meanies didn’t want to share tonight)

3 very large shallots, trimmed and thickly sliced

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March 14, 2011

Irish Cooking | Gaelic Steak

Steaks are the ultimate in quick cooking.  Fifteen minutes and dinner can be on the table.  Plus if you’re feeling a little sluggish, maybe you need a little more iron, or perhaps a Guinness.  Tonight’s Gaelic version was topped with sauteed onions, watercress and a whiskey reduction.  This is a wonderful combination, perhaps the best way to eat a steak, and like the Guinness it goes so well with, it gives you strength.

Gaelic Steak, Serves 3, Inspired by The Scottish Irish Pub and Hearth Cookbook

1 one pound rib steak

2T butter

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October 13, 2010

Juniper Rubbed Sirloin with Balsamic Dressed Potatoes

Weeknight meals aren’t super complicated around here.  That doesn’t mean they have to be the same old boring flavors that make you want to tear your hair out.  Ok, maybe that’s just me that gets worked up like that.  But I digress.  Today I’m not going to give you so much of a recipe as

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September 3, 2010

North Market Spices

I told you I was out of pepper.  I rectified that sad situation by visiting the newest addition to North Market this morning.  Ben Walters is the foodie that has filled the spice void at the Market.  And filled it he has.  “We’ve already rotated through just about all our original stock, and we’ve only been open just over a month.”  His personal favorite, the Applewood Smoked Salt sold out of 10 pounds in the first day

Part of the genius of North Market Spices is that you can buy in bulk.  If there is a hurdle for new cooks – or resistant cooks, for that matter – it’s that building a spice cabinet can be expensive.  Enter buying spices in bulk.  You can buy a little of what you need or try something new without committing to an amount that you might not use quickly.

This morning, Ben’s really lovely Mom Cindy helped me navigate the brightly stocked shelves full of glorious smelling culinary additions.  A cook’s dream, really. 

Ben stocks over eighty different spices, and even mixes original spice blends for beef, chicken and lamb.  Many of these are certified organic, kosher, or halal.  One blend, Mr. Bill’s Seasoned Salt smells like it’s dying to be matched up with a great piece of steak.  His lavender is locally sourced from Freckle Bear Farm.  And this fall he’ll be blending mulling spices for wines and cider as well as mixing spices for stews and cool weather favorites. 

Can you tell?  I’m already a fan.

North Market Spices is a super little shop with a great family behind it.  Make sure you pop by and try a little bit of something new when you stop at the Farmer’s Market open tomorrow.

September 2, 2010

Autumn Prelude – Steak and Potatoes

It was Beethoven who said that “when the ideas are good, the elaboration is not of such great importance.”  I think this attitude is equally important in the kitchen.  Take last night’s dinner, for example steak and potatoes.

As I said in my first post, you won’t find earth shatteringly new ways to cook here, just tasty ones.  The skirt steak was marinated very simply in olive oil and salt.  Why?  We were out of pepper and I was too lazy to shop for some.  (But I will shop for some tomorrow at the new North Market Spices.)

The idea for the potatoes originated from the Kitchen of Light: New Scandinavian Cookbook by Andreas Viestad.  The original recipe called for dill.  My neighbors with gardens and I will tell you sadly that the dill this year was terrible.  So what to do?  Being the first of September, the sage was growing gloriously, waving at me through the kitchen window, begging to be picked.  And tucked close by were some ridiculously long chives.  Add in a couple of cloves of garlic, some mushrooms and it was a beautiful dinner on the table in 20 minutes.

Whenever you are approaching a recipe, think about it like a musician thinks about a musical score.  Or a method actor thinks about building a character.  Ground your decisions in your experience. When you taste something fantastic, think about why it tastes fantastic.   What’s in it that’s makes it taste good?  The more often you do this, the more comfortable you’ll become in the kitchen, cooking with a recipe or (gasp!) cooking without.

Potatoes with Shitake Mushrooms

4 or 5 red skinned potatoes

1 or 2 handfuls of shitake mushrooms

1T. butter

1 or two cloves of garlic, minced

5 or 6 stalks of chives chopped

5 sage leaves, chopped

Salt, olive oil, Tabasco (optional)

Cube and rinse the potatoes, cover them with water and a copious amount of salt and boil for 8 to 10 minutes, or just until tender.  While the potatoes are cooking, melt the butter in a small sauté pan, and add the mushrooms and a bit of salt.  Just before the potatoes are done, add in the garlic to the mushrooms.  When the potatoes are tender, drain and mix in the mushrooms, the chopped herbs, drizzle with olive oil and taste for seasoning.  Add additional salt and/or a few dashes of Tabasco (or pepper, if you weren’t out like we were).

This serves nicely with a piece of flank steak that has marinated in olive oil and then been grilled.  Heat up a grill pan when the potatoes go in, sear the meat well (4 to 6 minutes per side) then let it rest while you assemble the potatoes.

Playlist included Beethoven’s Piano Sonata Op. 57 “Appassionata.”

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