Stinque Recipe Challenge

It’s Julia Child’s Steak Diane – two New York strips pounded to within an inch (more like half an inch) of their lives, marinated in smashed green peppercorns, olive oil, and a bit of soy, and finished in a sauce that turned out very well:

One of the great things about this dish is you can pound and marinate the steaks even the day before, refrigerate them, and cook them tableside the next day. Bon appetit!

And here it is plated with Potatoes Lyonnaise and green beans …

Sauce would have been a bit better had I flamed it, but overall it was a success. Let me know how you fare.

6 comments:

3:12 pm • Sunday • October 28, 2012

I was too lazy to take pictures, but here is the recipe (found it online but have made enough modifications that I consider it my own) for the pumpkin bread I made earlier this afternoon:

1 cup butter, softened
2 1/2 cups sugar
3 eggs, brought to room temperature
3 1/2 cups pumpkin (two 15-ounce cans or one 29-ounce can)
3 cups flour
1 tablespoon baking powder
1 1/2 teaspoons baking soda
1 teaspoon ground ginger
2 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1 1/2 teaspoons ground nutmeg
3/4 cup mini chocolate chips
1/2 cup chopped walnuts

Preheat oven to 350 degrees. Cream together butter and sugar in a large mixing bowl. Add eggs one at a time. Stir in pumpkin. Combine dry ingredients in a medium mixing bowl and slowly stir into liquid mixture. Fold in chocolate chips and nuts. Spoon mixture into two greased 9×5-inch loaf pans. Bake for one hour or until bread tests done.

3:36 pm • Sunday • October 28, 2012

Like pumpkin pie you can pick up with your hands? Yum …

4:14 pm • Sunday • October 28, 2012

@blogenfreude: Precisely.

6:52 pm • Sunday • October 28, 2012

Y’all ever make pumpkin pie from an actual pumpkin? I might try it this year…I did it once a LNG time ago but it wasn’t very good. Any hints?

9:26 pm • Sunday • October 28, 2012

@Tommmcatt May Just Have Some MJ In His System As Well, So What?: Don’t Do It. It never turns out well.

9:37 pm • Sunday • October 28, 2012

@Tommmcatt May Just Have Some MJ In His System As Well, So What?: Never have, but I think the main thing is that big carving pumpkins are stringy and not very good for cooking, so you’ll want to use smaller ones. And I wouldn’t recommend using a pumpkin pie spice mix, since you might want to play up some spices more than others. Also, pumpkin plays well with chipotle and other hot spices, if you want to give it a little kick.

Add a comment