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]]>

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 to make the onion marmalade-y. Also, instead of coriander, I added 1/2 tsp dried thyme. The onion marmalade turned out delicious!
5. I added a bunch of arugula to each bun, topped with the onion marmalade.
6. There was no garlic in this meal. I can’t believe I didn’t add any in. *Hangs head in shame*
7. Did I mention the Beaujolais? Okay. Good.
8. Totally unrelated but, yay! Going to see The Decemberists tomorrow night and I can’t wait! Updated with my pics from last night here, if you’re interested…

And here’s a link to everyone’s awesome posts.

Okay. On with the pics!

Onion Goggles donned and ready for danger.

A mountain of red onions.

Red onions, water, butter, thyme, balsamic and a bit of sugar.

All the what-not ready to get chopped up in the processor.

Ready for burgers to happen.

Patties formed, wine opened, ready for fire.

Toasting buns with Parmesan cheese.

Buns. Check. Arugula. Check. Onion Marmalade. Double-check.

And we have burgers, people.

I love how there’s a bottle of glue on the table from an earlier craft project…

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]]>

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 rare.
4. I chickened out with the flambe-ing. Just boiled the brandy. Maybe next time?
5. On the side we had sauteed broccolini and baked rosemary pommes frites (recipe below). Delicious meal!
6. The cream sauce, when it came into contact with some of the rosemary from my pommes frites, was AMAZING! Wow, adding rosemary to the sauce next time.
7. When I finally get my pricey, often dreamed-of DSLR camera (Canon Rebel!), I think I will continue to use my point-and-shoot for splattery, cooking meat photos.

Okay speaking of, on with the photos!

***

These were amazingly good. Go make some now!

Baked Pommes Frites
Recipe adapted from Michael Chiarello
2 medium russet potatoes, scrubbed well
1 tbsp extra-virgin olive oil
Kosher or sea salt and freshly ground black pepper
1/2 tsp garlic powder
1 tsp fresh, chopped rosemary

Preheat the oven to 425 degrees F.

I did not peel my potatoes, but you can. Cut potatoes lengthwise into quarter-inch thick slices. Cut again into 1/4-inch thick fries. Place the potatoes into a bowl with cold water; Michale C. says this will help keep the fries crisp. Dorie seems to disagree in AMFT…confused! Anyway, just before cooking, drain water and place on paper towel, pat dry.

Put the potatoes in a bowl; add olive oil, some salt, black pepper and garlic powder. Toss well and lay out in 1 layer on nonstick baking sheet. I lined my baking sheet with foil and gave it a healthy coating of non-stick spray before laying the potatoes out on it.

Bake for about 20 minutes. Remove from the oven and turn frites over. Sprinkle with half the rosemary. Increase the oven temperature to 450 degrees F and return the frites to the oven. Bake 10-15 more minutes until golden and crispy looking.

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]]>

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 ground pepper

Mix first 4 ingredients in small bowl for herb butter. Season butter to taste with salt and pepper.

Roll up in plastic wrap and refrigerate for a couple of hours to a day.

Process dried porcini mushrooms in spice grinder to fine powder.

Transfer powder to plate. Sprinkle steaks with salt and pepper. Press steaks into porcini powder to coat both sides well.

Melt 1 tablespoon herb butter and 1 tablespoon olive oil in heavy, large nonstick skillet over medium heat. Add steaks to skillet and cook to desired doneness, about 6 minutes per side for medium-rare.

Transfer steaks to plates. Spoon a rounded tablespoon of herb butter atop each steak and serve.

And to go with your plate of meaty deliciousness?

Tuscan Kale and Parmesan Salad
Adapted from Gourmet Magazine
1/3 – 1/2 pound Tuscan kale (also called lacinato kale) or tender regular kale, stems and center ribs discarded
1 tbsp finely chopped shallot or sweet onion
1 scant tbsp fresh lemon juice
1 clove garlic, minced
pinch of salt
pinch of black pepper
2 tbsp extra virgin olive oil
1/2 cup shaved Parmesan cheese

Whisk together shallot (or onion), lemon juice, garlic, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until combined well.

Toss kale and Parmesan in a large bowl with enough dressing to coat well, then season with salt and pepper. Let sit about 10-15 minutes before serving.

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]]>

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.

Venison Pate, Crostini & Stone Ground Mustard

House-made mortadella.

Tuna Crudo — Cucumber, Avocado, Viridian Farms Ice Lettuce, Agrumato, Fennel Pollen.

om nom nom nom nom

The mountain of meat jwa ordered: Grilled Niman Prime Ribeye — Blue Cheese Butter, Fried Sweet Onion Rings.

omg – the best polenta ever! Fried Anson Mills Polenta with Creamed Corn & Bacon.

Pommes Frites: needs more crispy!

The awesome steak I ordered: the Flat Iron with the chard…

Dessert: Arbequina Olive Oil Ice Cream with berries and thyme shortbread. The olive oil was also drizzled over the ice cream and this was just delicious! One of the best desserts I’ve ever gotten. I did think the shortbread was a bit disappointing. My shortbread is pretty good…so when I go out, I expect better shortbread because I am seriously no shortbread expert.

But really, this was one of the best meals out we’ve had in a long time! I can’t wait to go back again.

]]> http://www.jemangelaville.com/2010/09/24/bring-on-the-meat-laurelhurst-market/feed/ 5 http://www.jemangelaville.com/2010/02/09/braised-beef-short-ribs/ http://www.jemangelaville.com/2010/02/09/braised-beef-short-ribs/#comments Wed, 10 Feb 2010 03:51:32 +0000 mlb http://www.jemangelaville.com/2010/02/09/braised-beef-short-ribs/

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]]>

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 fat? So, you could probably time this to just be done when you want to eat it and not worry about it at all, or just try to skim some fat off while it’s still hot.

Braised Short Ribs
Recipe adapted from Michael Symon
5-6 Servings
2 tbsp olive oil
3 lbs meaty beef short ribs on the bone
Salt and freshly ground black pepper
1 carrot, coarsely chopped
1 medium onion, coarsely chopped
1/4 cup tomato paste
2 fresh thyme sprigs
2 fresh rosemary sprigs
1 tsp anchovy paste (or 1 anchovy)
1 bay leaf
1 head garlic, cloves separated
2 cups chicken stock
1 cup dry red wine
2 tbsp red wine vinegar

Preheat the oven to 325 degrees F.

Heat 1 tablespoon of the olive oil in a large enameled cast iron casserole or big, heavy pot. Season the ribs with salt and pepper. Add half of the short ribs to the casserole and cook over moderately high heat until browned, about 6 minutes. Transfer the ribs to a plate or bowl. Repeat with the remaining oil and ribs.

Add the celery, carrot and onion to the casserole and cook over moderate heat until softened, about 7 minutes.

Turn the heat down to low. Add the tomato paste and cook, stirring, until glossy, about 2 minutes.

Add the herb sprigs, anchovy paste, bay leaf and garlic and cook, stirring, for 2 minutes. Next, add the stock, wine and vinegar and bring to a boil.

Return the short ribs to the pot, then cover and braise in the oven at 325 degrees F for 1 hour. Drop heat to 225 degrees F and cook for 3.5 – 4 more hours or until meat is tender.

Let cool and then refrigerate until read to serve. When you are about ready to eat, skim as much fat from the top as you can and rewarm the pot of ribs over medium heat.

This was delicious with some polenta and roasted broccoli!

We got dinner & lunches the next day and one more dinner out of this!

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