|
|
By mlb, on August 25th, 2011%
Oh! My! Another French Fridays with Dorie that includes red meat. Hooray! This was…wow. I loved it! And I am not a big-big-big burger fan, normally 3-4 burgers a year at Cafe Castagna, and I’m good to go. But, that may have to change.
Notes/Things I Learned:
1. I made a half recipe. I think I didn’t quite halve the tasty what-nots (sundried tomatoes, pickles, capers, herbs) right, as my burgers fell apart a bit. But after I flipped them, they seemed to hold together okay.
2. I toasted my buns and added some Parmesan there. I melted some Reserve, Extra Sharp Tillamook Cheddar on top because that’s how I roll.
3. Beaujolais is good chilled.
4. My red onion was large. I added about 1/4 cup Balsamic Vinegar and 2 tbsp sugar to the onion while simmering because I didn’t quite trust the water and butter . . . → Read More: FFwD: Cafe Salle Pleyel Hamburger
By mlb, on April 28th, 2011%
Oh, what a luxurious French Fridays with Dorie! Red meat! Brandy! Cream! And all on a Thursday night too.
First things first, I was actually going to look for a cheaper cut of meat to use for this seeing that it was going to be a Thursday night meal and all that, but I happened to find filet mignon at Trader Joe’s (grass/vegetarian fed) for only $10. It was a small package of two 5 oz steaks and it was just perfect! So, filet mignon it was. Happy Thursday!
Here’s a link to everyone’s awesome and meaty posts!
Notes/Things I learned:
1. mmmmmm…red meat!
2. I only had tellicherry peppercorns, but they were excellent here. I put them in a plastic bag and bashed them with a meat tenderizer.
3. Three minutes on side one and four minutes on side two over high heat yielded lovely, slightly-on-the-rare-side, medium . . . → Read More: FFwD: Bistrot Paul Bert Pepper Steak
By mlb, on February 15th, 2011%
This was an easy and delicious Valentine’s Day dinner. I made the herb butter the day before (as well as grinding up the dried porcinis then) and the rest jwa and I made together last night. Teamwork!
I was surprised at how much I loved the kale. I’ve always cooked kale but this was a great way to eat it raw. I plan on making this salad a lot more this Winter.
And the beef. What is there to say about filet mignon with a nice, herbed pat of butter on top? Besides, “mmmmmmmmmmmmmm…” And of course, “Thank you cow, you were delicious!”
Porcini-Crusted Filet Mignon with Fresh Herb Butter
Adapted from Bon Appétit Magazine
3 tbsp butter
1 tbsp chopped fresh chives
1/2 tbsp chopped fresh tarragon
1 small garlic clove, pressed
about half of a .5 oz package dried porcini mushrooms
2 1-inch-ish-thick filet mignon steaks
1 tbsp olive oil
Kosher salt & freshly . . . → Read More: Be My Valentine: Porcini-Crusted Filet Mignon with Fresh Herb Butter
By mlb, on September 24th, 2010%
Thundering Hooves Grass-Fed Flat Iron — Madre Terra Extra Virgin Olive Oil, Fleur de Sel, Sauteed Chard.
Laurelhurst Market
3155 E. Burnside
Portland OR 97214
So, finally, FINALLY! We went to Laurelhurst Market a couple of weeks ago. Oh, it was so good! I loved everything I ate except for two things: the fries (not crisp enough for me) and the shortbread on the dessert was nothing special. But every other single thing was delicious. I am in love with the polenta. And my steak was wonderful and the olive oil ice cream was mmmm!!!
I can’t contain myself any longer…let’s go straight to the pictures!
Obligatory menu shot
The start to a great meal: the Gin & Tonic
House Charcuterie Plate — Daily Selection with Crostini, Mustard, Pickles. I remember mortadella, and venison pate but there were other things too.
 . . . → Read More: Bring on the Meat: Laurelhurst Market
By mlb, on February 9th, 2010%
Both jwa and I had short ribs recently at Tabla (New Year’s Eve, I believe) and ever since, I’ve wanted to make some. I finally gave it a try last weekend and was pretty happy with the results. The cooking liquid here is deeeeee-licious! And the meat was pretty good too! The meat just fell off the bones, nom-nom-nom-nom.
The original recipe said to make the ribs the day before you eat them, just re-warming before serving. An advantage to that is that you can pull some of the solid fat off the top. I didn’t do that, but I did cook it in the morning, let it cool, refrigerated for a couple of hours and was able to spoon some of the fat off the top that way.
But really, you’re eating a big pot of red meat, are you really concerned about the extra . . . → Read More: Braised Beef Short Ribs
|
About Me I like to cook. I like to eat. I like to take photos. I live in SE Portland with my husband jwa and a grumpy, old lady cat named Chelsea. That is all.
|
