To round out French week, here are the final recipes that we used to complete our delicious meal.
To recap, we had French onion soup for an appetizer, steak au poivre for our entree, and herbed fingerling potatoes and asparagus with French vinaigrette for our sides.
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. Continue reading
When you read a recipe that has a fire warning, you can’t help feel a little nervous. You also start to get really excited, anticipating the moment when you get to pour the brandy into the pan, imagining the flames leaping upwards to lick the hood of your stove, almost feeling the intense heat on your smiling face.
So when the moment finally arrives and nothing happens, it’s quite a let down. Which isn’t to say that the recipe wasn’t a success, because it was. The steak turned out perfectly, the sauce was so subtle and rich, and the combined flavors were awesome.
But I wanted to watch stuff blow up. *pouts*
Along with the steak, we also made herbed potatoes and asparagus with a french vinaigrette, recipes that I will post shortly. All in all, I think French week was a great success!
It was daunting going into this meal in particular, because everything cooked so fast. We found ourselves measuring out everything before hand and lining it up in the order that we would add it, so that we didn’t mess up once things started cooking (Mise en place, for you cooking people). I think it’s a great technique when you have meals that move quickly, but I prefer to take my time, chop as I go. I call it the “sit and drink some wine and surf the internet while your food cooks” method. 🙂
My first attempt at burgers this summer was disastrous. In an epic way. I had never grilled by myself before and I thought “how hard can burgers be?”
Imagine a hockey puck but thicker, made out of ground beef. The outside is completely charred. Oh, and the inside is still raw. Now picture it in a bun with a diameter 3x the size of the burger puck. It was pathetic.
Now, as the summer progressed, so did my burger making abilities. They slowly became flatter, wider, and more delicious. Finally I found this recipe, and I surprised even myself with how delicious an easy burger could be.
*Bonus: It goes perfectly with the Cajun grilled veggies*