It’s hard to pick a favorite part of this meal. A lot of work went into each step, and I’m very proud of the way everything turned out. The steak was bursting with flavor, and we did a pretty damn good job with the French onion soup. The potatoes are delicious, but to be honest they’re potatoes, and it’s hard to really mess those up. What really surprised me, however, was how much I liked the asparagus!
Herbed fingerling potatoes:
These reminded me a lot of roasted potatoes in their texture, but cooking them on the stove was a new method. The key to these are the fresh herbs. I didn’t have any sage, but the rosemary and thyme gave it an awesome boost of flavor.
You will need:
- 12 fingerling potatoes (Wegmans was out, so we just bought small white potatoes)
- Salt and pepper
- 2 tablespoons olive oil
- 1 teaspoon chopped fresh sage leaves
- 1 teaspoon chopped fresh rosemary leaves
- 1 teaspoon chopped fresh thyme leaves
Cook the potatoes in a saucepan filled with boiling water for 7-8 minutes, or until tender. Drain the potatoes and run under cold water until they are cool enough to handle. Chop them in half (lengthwise), and season with salt and pepper.
In a saute pan, heat the oil over medium-high heat. Add the potatoes, cut side down, and cook until browned and crispy.
Carefully flip the potatoes over, and add the rosemary, thyme, and sage. Cook for another 3-4 minutes, stirring to distribute the herbs evenly.
Add more salt and pepper as needed, and serve with the steak! Easy and delicious.
Recipe from Emeril Lagasse at FoodNetwork.com
Asparagus with French vinaigrette:
I’m very excited about this recipe in particular because I’ve never been a big fan of asparagus. Everyone I know seems to love this weird looking vegetable, and lord knows I’ve tried it many times, but I never really saw the appeal. Even roasting it with garlic and lemon and oil (my usual way to cook veggies) did nothing for me.
But there was something about this sauce, and the way they steamed so perfectly, that made me reconsider my feelings towards asparagus. The reason we didn’t cook the asparagus recipe that went with the rest of our Emeril meal was because it was made with walnut oil, and had walnuts in it (which is the only thing I’m allergic to). I bet it was so amazing though, so if anyone makes this, let me know how it turns out! Let me live vicariously through you. 🙂
You will need:
- 1 tbs Dijon mustard
- 3 tbs extra virgin olive oil
- 1 tbs white wine vinegar (we only had white wine balsamic, but that worked fine too)
- 1 tbs white wine
- salt and pepper, to taste
Steam the asparagus for 3-5 minutes, or until tender. While it’s cooking, mix together everything else in a jar, and shake to combine thoroughly. Pour the vinaigrette over the asparagus and serve.
That’s it. It’s that simple, and it takes less than ten minutes to throw together. What I loved the most about this recipe was how acidic the sauce was. Some people might find it to be overpowering, but I though it was awesome. The color was a little off-putting, but it didn’t stop me from finishing off my portion without hesitation.
Recipe from My Bit of Earth
So there you have it, folks. French week has come to an end, I created some seriously yummy dishes, and the house is still standing.
Come back next week, where I’m going to attempt to make some homemade bread for the first time ever, without a breadmaker!