Classics, Comfort food, Dinner, Meat

Steak and Potatoes

This is my super speedy weeknight steak dinner.  ready in  hr.   Marinade a 1.5lbs  round bottom roast or skirt steak with 1/4 cup Worcestershire sauce, 1/4 cup red wine, salt and pepper to taste, 1/2 Tbsp of whole mustard seeds and 3-4 springs of rosmary.  Let the meat marinade at room temperature for 30 mins.

In the meantime, cut up potatoes ( I love red bliss) and put in a shallow pot.  Cover with chicken stock, salt (to taste, some stocks can be very salty), whole peppercorns and some more rosemary.

After 30mins, heat 1tbsp of olive oil in a cast iron skillet and saute 2 sliced shallots and 5-6 springs of thyme.    

Once the shallots become tender, add the steak and the marinade into the skillet.  Sear on each side till desired done-ness.  I like my steak medium rare.  

In the meantime, check the potatoes and if they are done, drain the potatoes and plate them. 

Allow the steak to rest responsibly, about 10-15mins.  

Add a little bit of chicken stock or red wine, to the bottom of the skillet to deglaze the pan and create a quick pan sauce.    

Slice steak.  Plate steak.  Devour !  

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Classics, Comfort food, Poultry

Celebrating 1000 followers!!

A while ago this blog hit a milestone of 1000 followers ! Never in my wildest dreams did I see that happening, so thank you to all those have been a part of this flavor quest ! As a celebration, the initial plan was to go out for a nice dinner and update you all about the adventure. But instead I decided to challenge the boy and asked him to make me dinner instead ! The only rule was that he could not prepare something that we have made before ! So he decided to make a wonderful lemon rosemary roast chicken with potatoes and Brussels sprouts. Here are some pictures from the cooking event ,

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Classics, Comfort food

Corned Beef and Cabbage

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  • 2 celery stalks, cut into 3-inch pieces
  • 3 carrots, cut into 3-inch pieces
  • 1 small yellow onion, cut into 1-inch wedges (root end eft intact)
  • 1/2 pound small red potatoes, halved if over 21/2      inches long
  • 6 sprigs thyme
  • 1 beef brisket (about 3 pounds)
  • McCormick’s Pickling spice–about 4tbsp.
  • 1/2 head Savoy cabbage or 3/4 head common green cabbage, cut into 1 1/2-inch wedges
  • For serving: whole grain mustard

Procedure:

1. In a 5- to 6-quart slow cooker, place celery, carrots, onion, potatoes and thyme. Place corned beef, fat side up, on top of vegetables and sprinkle with pickling spice; add enough water to cover meat (4 to 6 cups).

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2. Cover and cook on high until corned beef is tender, 41/4 hours (or 81/2 hours on low).

3. Arrange cabbage over corned beef, cover and continue cooking until cabbage is tender, about 45 minutes (or 11/2 hours on low). Thinly slice corned beef against the grain and serve with vegetables and cooking liquid. Serve whole grain mustard as an optional condiment.

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Indian

Samosas

This versatile fried dumpling can be classified as street food to a gourmet appetizer. Either way it is delicious. The filling can change according to taste but traditionally it is savory and vegetarian. I hope you enjoy this recipie.

For the filling:
• 5-7 medium sized russet potatoes cut into small cubes.
• 1.5 cups of frozen petite peas
• Vegetable oil for cooking.
• 1Tbsp whole cumin seeds.
• 1 inch fresh ginger, grated.
• 1Tbsp turmeric powder
• Salt and Sugar to taste
• Chili Powder according to heat tolerance.
• 0.5 cups of peanuts (optional)


Heat oil in a nonstick pot and once it is warm, add the whole cumin seeds. Next add the potatoes, ginger, salt, chili powder, turmeric, salt and sugar and let the potatoes cook. Once the potatoes are half cooked add the peas.

Keep cooking till all the potatoes are soft and cooked through. Adjust the seasoning accordingly.


For the Dough:
• 1 cup flour
• 2 Tbsp vegetable oil
• 8 Tbsp water
• Dash of salt
Mix all the ingredients and knead the dough. Make small balls about a 1-1.5 inches in diameter. On a lightly floured surface roll them out into very thin ovals and cut them down the middle. Use the cut half to shape into a cone and fill it with the potato mixture. Seal the edge with water.

While you are making the samosas, heat enough oil in a pot for deep frying. Once the oil is hot, allow it to cool down and then start frying the samosas in it—this heating and cooling method quickens the frying process without soaking too much oil. Serve hot!