Grilled Sirloin with Herbed Goat Cheese

Grilled Sirloin with Herbed Goat Cheese

Butt2

INGREDIENTS:

  • 2 Top Sirloin Butt Steaks
  • 2 ounces Raw Amish Garlic and Chives Goat Cheese
  • 2 tablespoons Beef Tallow
  • 1 package sliced white mushrooms
  • 1 yellow onion, thinly sliced
  • Salt and pepper to taste

METHOD:

  1. Rinse steaks under cold water and pat dry with a paper towel.

  2. Allow steaks to come to room temperature.

  3. Preheat the grill to high heat.

  4. In a non stick frying pan, heat tallow on medium heat.

  5. Sautee mushrooms and onion, seasoning with salt and pepper, until onions are translucent, and mushrooms have softened.

  6. Grill steaks 6 minutes a side.

  7. Place cheese on steaks after the initial flip to allow melting during the remaining time.

  8. Top with sauteed mushrooms and onions, and serve.

Hanger Steak with Caramelized Onions, Mushrooms, and Pan-Roasted Potatoes

Sometimes, but not very often, it isn’t all about the sauce. Sometimes it’s the sides. Steak, frites, caramelized onions, sautéed mushrooms. Need I say more.

Hanger

Fried potatoes

Hanger Steak with Caramelized Onions, Mushrooms, and Pan-Roasted Potatoes

INGREDIENTS:

  • 1 1/2 lb. medium white potatoes, scrubbed
  • 2 tablespoons unsalted butter
  • 1 1/2 tablespoons olive oil
  • 3 tablespoons chopped fresh flat-leaf parsley leaves
  • Perfect Saute Seasoning or salt and freshly ground black pepper
  • 3 tablespoons unsalted butter
  • 2 onions, sliced into 1/2 inch-thick rings
  • 3/4 lb. cremini mushrooms, wiped clean, trimmed, and sliced
  • Perfect Saute Seasoning (1/4 cup + 2 tablespoons salt blended with 1 teaspoon finely ground white pepper) or salt and freshly ground white or black pepper
  • 3 tablespoons chopped fresh flat-leaf parsley leaves (optional)
  • 2 teaspoons olive oil
  • 4 (7-ounce) hanger steaks
  • Perfect Saute Seasoning (1/4 cup + 2 tablespoons salt blended with 1 teaspoon finely ground white pepper) or salt and freshly ground white or black pepper

METHOD:

  1. To make the potatoes: Put the potatoes in a large pot and add salted water to cover. Bring to a boil. Cook the potatoes until just barely tender, 20 to 25 minutes. Drain and cool. Slice the potatoes into 1/4 inch-thick matchsticks.

  2. Preheat the oven to 450 degrees F.

  3. To crisp the potatoes, in a large skillet over medium heat, heat 1 tablespoon of the butter with the oil. Add the potatoes to the hot skillet and cook, tossing occasionally, until golden brown all over, about 10 minutes. Toss the potatoes with the remaining 1 tablespoon butter, the parsley, and the seasoning. Cover to keep warm, or transfer to a platter and tent with foil.

  4. Meanwhile, prepare the mushrooms and onions: In a skillet over medium-high heat, melt the butter. Add the onions and cook, stirring occasionally, until softened and translucent, 3 to 5 minutes. Add the mushrooms and cook, stirring, until they are browned and tender, 7 to 8 minutes. Sprinkle with seasoning and parsley, if using, and cover to keep warm.

  5. To cook the steak: Heat the oil in a cast-iron pan over high heat until very, very hot, at least 5 solid minutes. Sprinkle the steaks all over with the seasoning. Sear the steaks in the pan until well browned on all sides, about 2 minutes per side. Transfer the steaks to the oven and roast until desired doneness is reached, about 3 more minutes for rare (115 degrees F on an instant-read thermometer) and 5 for medium-rare (120 degrees F on an instant-read thermometer). Transfer to serving plates, tent with foil, and let rest for at least 3 minutes before serving with the potatoes, mushrooms, and onions.

Julia Child’s Napoleon’s Chicken

Here’s a dish, that at first glance, seems like an unworkable combination. And honestly, it’s one of those dishes where the chef threw what he had together. But it works. The best part is that you can leave parts of it out and it’s still delicious. If you cooking this with the thought of having leftovers, you can cook everything but the bread and eggs and do those as needed. You can also do a simple fried egg and it’s just as good.

Julia Child’s Napoleon’s Chicken

INGREDIENTS:

  • 1 chicken cut into pieces for frying
  • olive oil
  • 1 cup dry white wine
  • 1 tablespoon of Napoleon’s cognac (or Brandy)
  • 2 medium onions, diced
  • 2 lbs. peeled, cored, seeded and diced tomatoes
  • 2 cloves of garlic, crushed
  • 1 teaspoon Italian Seasoning
  • 8 large white mushroom caps with stems
  • 8 rounds of 1/4″ thick sliced Italian bread
  • 12 large shrimp, shelled and deveined
  • 4 eggs
  • 1 teaspoon chopped, fresh parsley
  • salt and freshly ground black pepper
  • black olives

METHOD:

  1. Rinse and pat the chicken dry with paper towels. Heat 2 tablespoons of oil in a large seasoned skillet (a chicken fryer with 3″ to 4″ high sides) over medium high heat until hot. Add chicken and brown well on all sides.

  2. Add 1/4 cup of the white wine, cover and simmer 10 minutes. Add cognac and flame. Add onions, cover and simmer another 10 minutes. Remove chicken to platter.

  3. Remove stems from mushroom caps and dice. Reserve caps. Spoon some grease from pan. Saute garlic and mushroom stems. Add tomatoes, 1/4 cup of the white wine, and Italian seasoning stirring up all the chicken bits. Salt and pepper to taste. Bring to a high simmer. Return the chicken pieces to the skillet, folding into the tomato sauce. Reduce heat, cover and simmer gently for 15 – 20 minutes until chicken is no longer pink.

  4. While the chicken is cooking, heat a saucepan over high heat with 1 tablespoon of oil and the rest of white wine. Add the mushrooms. Toss lightly a few times until they are tender, but not soggy or overcooked. The caps should be white and retain their shape. Set aside and keep warm.

  5. Heat a frying pan with the remaining 2 tablespoons of olive oil (may need more) until hot, but not smoking. Lightly fry the rounds of bread until slightly browned. Set them aside on paper towels. Keep warm in oven.

  6. Add the shrimp to the hot oil and fry until they just curl up, about 1-2 minutes. Set them aside on paper towels. Keep warm in oven.

  7. Heat another saucepan over high heat with oil at least an inch deep. Poach the eggs one at a time in the hot oil for a minute or so, lightly stirring with large spoon to keep egg together. Remove with a slotted spoon and set on paper towel to drain.

  8. Putting it all together: Set chicken pieces on serving platter. Spoon the tomato sauce over the chicken pieces and garnish with black olives.

  9. Place the eight croutons around the chicken. Place an egg on every other crouton and garnish with parsley. Place 3 shrimp on each of the other 4 croutons.

Filets De Poisson Bercy Aux Champignons

For our monthly Advanced Wine Class, I made this fish dish from Julia Child’s Mastering the Art of French Cooking. I thought it would go well with the wine theme, which was Wines of Champagne. Just a warning. This dish is rich. On the other hand, if you are someone who doesn’t really like fish, this dish is good choice. The earthy flavors of the mushroom and the creaminess of the sauce make the fish almost secondary.

Filets De Poisson Bercy Aux Champignons

INGREDIENTS:

  • 3/4 lb. or 3-1/2 cups sliced fresh mushrooms
  • 2 tablespoons butter
  • 1/8 teaspoon salt
  • Pinch of pepper
  • 2-1/2 lbs. filets of sole or flounder
  • 1-1/4 to 1-1/2 cups cold, white wine fish stock made from heads, bones, and trimmings
  • OR 1/4 cup dry white wine or 2/3 cup dry white vermouth plus 1/4 cup bottled clam juice, and water
  • OR 1-1/2 cups wine and water mixed
  • Buttered brown paper or waxed paper (do not use aluminum foil-it will discolor the wine)
  • 2-1/2 tablespoons flour blended to a paste with 3 Tb softened butter
  • 3/4 to 1 cup whipping cream
  • Salt and pepper
  • Lemon juice
  • 1/4 cup grated Swiss cheese
  • 1 tablespoon butter cut into bits

METHOD:

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. In an enameled skillet, toss the mushrooms in hot butter over moderately high heat for a minute or two without browning. Season with salt and pepper, and set aside.

  3. Season the filets lightly with salt and pepper and arrange them in one slightly overlapping layer in the dish. If filets are thin, they may be folded in half so they make triangles. Spread the mushrooms over them.

  4. Pour in the cold liquid and enough water so fish is barely covered. Bring almost to the simmer on top of the stove. Lay the buttered paper over the fish. Then place dish in bottom third of preheated oven. Maintain liquid almost at the simmer for 8 to 12 minutes depending on the thickness of the filets. The fish is done when a fork pierces the flesh easily. Do not overcook; the fish should not be dry and flaky. Place a cover over the dish and drain out all the cooking liquid into an enameled saucepan.

  5. Preheat broiler.

  6. Rapidly boil down the poaching liquid until it has reduced to 1 cup.

  7. Off heat, beat the flour and butter paste into the hot liquid, then 1/2 cup of the cream. Bring to the boil. Thin out the sauce with additional tablespoons of cream until it coats the spoon nicely. Season to taste with salt, pepper, and drops of lemon juice.

  8. Spoon the sauce over the fish. Sprinkle on the cheese, and dot with butter. Place dish 6 to 7 inches from a hot broiler for 2 to 3 minutes to reheat fish and brown top of sauce lightly. Serve as soon as possible.

  9. (*) Dish may be prepared ahead and reheated as follows: After sprinkling on the cheese and butter, set aside. Before serving, reheat just to the simmer on top of the stove, then run for a minute or two under a hot broiler to brown the top of the sauce.

Coq-au-vin

I made Coq-au-vin.

INGREDIENTS:

  • 1 bottle /1 liter plus 1 cup/225 ml of red wine
  • 1 onion, cut into a 1-inch/2.5 cm dice
  • 1 carrot, cut into 1/4-inch/6-mm slices
  • 1 celery rib, cut into 1/2-inch/1-cm slices
  • 4 whole cloves
  • 1 tbs. /14g whole black peppercorns
  • 1 bouquet garni, (2 sprigs thyme, 1 sprig parsley, 1 bay leaf wrapped in cheesecloth and tied with a string)
  • 1 whole chicken, about 3.5 lb/1.35 kg, – trimmed – meaning guts, wing tips and neckbone removed
  • salt and freshly ground pepper
  • 1 tbs. /28g olive oil
  • 6 tbs. /75g butter, softened
  • 1 tbs. /14g flour
  • 1/4 lb /112g slab or country bacon, cut into small oblongs (lardons) about 1/4 by 1 inch/6mm by 2.5 cm
  • 1/2 lb. /225 g small white button mushrooms, stems removed
  • 12 pearl onions, peeled
  • pinch of sugar

METHOD:

  1. DAY ONE: The day before you even begin to cook, combine the bottle of red wine, the diced onion (that’s the big onion, not the pearl onions), sliced carrots, celery, cloves, peppercorns, and bouquet garni in a large deep bowl. Add the chicken and submerge it in the liquid so that all of it is covered. Cover the bowl with plastic wrap and refrigerate overnight.

  2. DAY TWO: Remove the chicken from the marinade and pat it dry. Put it aside. Strain the marinade through the fine strainer, reserving the liquids and solids separately. Season the chicken with salt and pepper inside and out. In the large Dutch oven, heat the oil and 2 tablespoons/28 g of the butter until almost smoking, and then sear the chicken, turning it with the tongs to evenly brown it. Once browned, remove it from the pot and set it aside again. Add the reserved onions, celery, and carrot to the pot and cook over medium-high heat, stirring occasionally, until they are soft and golden brown. That should take about 10 minutes.

  3. Sprinkle the flour over the vegetables and mix well with the wooden spoon so that the vegetables are coated. Now stir in the reserved strained marinade. Put the chicken back in the pot, along with the bouquet garni. Cook this for about 1 hour and 15 minutes over low heat.

  4. Have a drink. You’re almost there.

  5. While your chicken stews slowly in the pot, cook the bacon lardons in the small saute pan over medium heat until golden brown. Remove the bacon from the pan and drain it on paper towels, making sure to keep about 1 tablespoon/14 g of fat in the pan. Saute the mushroom tops in the bacon fat until golden brown. Set them aside.

  6. Now, in the small saucepan, combine the pearl onions, the pinch of sugar, a pinch of salt, and 2 tablespoons/28 g of butter. Add just enough water to just cover the onions; then cover the pan with the parchment paper trimmed to the same size of the pan. (I suppose you can use foil if you must.) Bring to a boil, reduce to a simmer, and cook until the water has evaporated. Keep a close eye on it. Remove the paper cover and continue to cook until the onions are golden brown. Set the onions aside and add the remaining cup/225 ml of red wine along with salt and pepper and reduce over medium-high heat until thick enough to coat the back of the spoon.

  7. Your work is pretty much done here. One more thing and then it’s wine and kudos.

  8. When the chicken is cooked through – meaning tender, the juice from the thigh running clear when pricked – carefully remove from the liquid, cut into quarters, and arrange on the deep serving platter. Strain the cooking liquid (again) into the reduced red wine. Now just add the bacon, mushrooms, and pearl onions, adjust the seasoning with salt and pepper, and swirl in the remaining 2 tablespoons/28 g of butter. Now pour that sauce over the chicken and dazzle your friends with your brilliance. Serve with buttered noodles and a Bourgone Rouge.

Coq au-vin

Coq au-vin

INGREDIENTS:

  • 1 bottle plus 1 cup of red wine
  • 1 onion, cut into a 1-inch dice
  • 1 carrot, cut into 1/4-inch slices
  • 1 celery rib, cut into 1/2 inch slices
  • 4 whole cloves
  • 1 tbs. whole black peppercorns
  • 1 bouquet garni, (2 sprigs thyme, 1 sprig parsley, 1 bay leaf wrapped in cheesecloth and tied with a string )
  • 1 whole chicken, about 3.5 lb, ‚trimmed meaning guts, wing tips and neckbone removed
  • salt and freshly ground pepper
  • 1 tbs. olive oil
  • 6 tbs. butter, softened
  • 1 tbs. flour
  • 1/4 lb slab or country bacon, cut into small oblongs (lardons) about 1/4 by 1 inch by 2.5 cm
  • 1/2 lbs. small white button mushrooms, stems removed
  • 12 pearl onions, peeled
  • pinch of sugar

METHOD:

DAY ONE:

The day before you even begin to cook, combine the bottle of red wine, the diced onion (that’s the big onion, not the pearl onions), sliced carrots, celery, cloves, peppercorns, and bouquet garni in a large deep bowl. Add the chicken and submerge it in the liquid so that all of it is covered. Cover the bowl with plastic wrap and refrigerate overnight.

DAY TWO:

Remove the chicken from the marinade and pat it dry. Put it aside. Strain the marinade through the fine strainer, reserving the liquids and solids separately. Season the chicken with salt and pepper inside and out. In the large Dutch oven, heat the oil and 2 tablespoons of the butter until almost smoking, and then sear the chicken, turning it with the tongs to evenly brown it. Once browned, remove it from the pot and set it aside again. Add the reserved onions, celery, and carrot to the pot and cook over medium-high heat, stirring occasionally, until they are soft and golden brown. That should take about 10 minutes.

Sprinkle the flour over the vegetables and mix well with the wooden spoon so that the vegetables are coated. Now stir in the reserved strained marinade. Put the chicken back in the pot, along with the bouquet garni. Cook this for about 1 hour and 15 minutes over low heat.

Have a drink. You’re almost there‚

While your chicken stews slowly in the pot, cook the bacon lardons in the small saute pan over medium heat until golden brown. Remove the bacon from the pan and drain it on paper towels, making sure to keep about 1 tablespoon of fat in the pan. Saute the mushroom tops in the bacon fat until golden brown. Set them aside.

Now, in the small saucepan, combine the pearl onions, the pinch of sugar, a pinch of salt, and 2 tablespoons of butter. Add just enough water to just cover the onions; then cover the pan with the parchment paper trimmed to the same size of the pan. (I suppose you can use foil if you must.) Bring to a boil, reduce to a simmer, and cook until the water has evaporated. Keep a close eye on it. Remove the paper cover and continue to cook until the onions are golden brown. Set the onions aside and add the remaining cup of red wine along with salt and pepper and reduce over medium-high heat until thick enough to coat the back of the spoon.

Your work is pretty much done here. One more thing and then it’s wine and kudos.

When the chicken is cooked through‚ meaning tender, the juice from the thigh running clear when pricked, carefully remove from the liquid, cut into quarters, and arrange on the deep serving platter. Strain the cooking liquid (again) into the reduced red wine. Now just add the bacon, mushrooms, and pearl onions, adjust the seasoning with salt and pepper, and swirl in the remaining 2 tablespoons of butter. Now pour that sauce over the chicken and dazzle your friends with your brilliance. Serve with buttered noodles and a Bourgone Rouge.