Sunday, August 22, 2010

Reunited and Back to a Favorite Steak and Pomme Frites

After a long holiday, I am reunited with my kitchen.  Initially, we were going to pick up take out on our way home, but I said if we get home early enough, I will make dinner.  And I'm glad I did.  Standing in my kitchen, dog milling around, television on in the background and me prepping our dinner... all seemed right in the world again.  


As a creature of habit, no matter where we go, home always seems the best.  We had a wonderful holiday away; 16 days in total.  This has never occurred in my life before.  Sad, but true.  After a week or so, I'd begun to let slide the basic upkeep of me.  Pedicure lost in the sand somewhere, forgetting to pluck my rogue eyebrow hairs, refusing to dry my hair, and forget about applying any makeup.  Beside the fact I was without my home kitchen inventory, I had lost interest in making a complicated meal.  This is the beauty of the extended vacation, particularly if you have never had one before.  But back to reality and I'm glad for it.  For without reality, there is no other.


So, we are back to a house favorite tonight with a little sauce, a large steak, and a good helping of french fries.  The sauce is a slight variation in my version of entrecote sauce.  
1 tbsp bacon fat
1 large shallot, minced
1 tsp minced fresh rosemary
1/4 tsp thyme
1/4 tsp sage
1 tbsp dijon mustard
1 cup beef stock
1/4 cup creme fraiche
freshly ground pepper


Melt fat in small saute pan and add shallot.  Saute over medium low heat until softened.  Add in rosemary, thyme, sage, mustard and freshly ground pepper and saute a little longer.  Puree mixture with beef stock in a blender.  Return to a sauce pan and bring to a simmer for about 7 minutes.  Add in creme fraiche and simmer until thickened.  You can make the sauce up to the point of the creme fraiche addition and set aside until ready to proceed.  Grill steak on the bbq to your liking.  The bacon fat added a nice smoky flavor to the sauce, but beware of the extra salt.


French fries are hand cut into slim sticks and soaked in water until ready to fry.  Get your oil to 250f, drain and dry fries on paper towels and par fry until the potatoes are softened.  Do this in batches if you need to.  Heat oil to 350f and fry until crispy and golden.  Salt immediately so that the salt will adhere to the fries.


Home sweet home.  Our summer comes to a quick close soon, as school starts in a week.  I look forward to what fall will inspire.

3 comments:

  1. Thanks Marcel! Next time you're in town, it's here for you!

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  2. Mary: Excellent sauce - and ran short on time so just did the Ore-Da fast food fries - still excellent! Also made the Winner, Winner Chicken dinner - had figs from Trader Joes which I had used in an orzo salad with eggplant from my yard! That chicken was the BEST!!! Have a fun last week of summer! xo, Kristen

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