Grilling with Herbs | Steaks & Herb Butter, Tomatoes & Basil, Squash & Thyme

<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBFThKMiVQgAH3BYIDQqWsgy3NK3gIqtQz2J_jOFtd2XOB9rwvcnkib1nDCZgyTRMMJdv87I1qCaZ9yBqOm5BZAZWfsXcx0fZExPt7ipf9b1bgo2_p1gI0ko7-qtO_oBnvGmjTjoQ711Zs/s1600/IMG_1404.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBFThKMiVQgAH3BYIDQqWsgy3NK3gIqtQz2J_jOFtd2XOB9rwvcnkib1nDCZgyTRMMJdv87I1qCaZ9yBqOm5BZAZWfsXcx0fZExPt7ipf9b1bgo2_p1gI0ko7-qtO_oBnvGmjTjoQ711Zs/s1600/IMG_1404.JPG" width="640" /></a><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;">During the summertime, recipes sort of go out the window around our house.  It is more about fresh, simple flavors drizzled with a little of this, sprinkled with a little of that and then grilled.  I love this sort of "cooking" because prep is minimal and cleanup is easy - everything goes outside on a baking sheet.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifpNKGo9N_tWyE-xPQbWJxCyAP8hYLcLXfnO60QGFKJlALsIewBNcHJJaTzEEGNR54fDa5dk3plyUDPtN3YGr8DZiXJck-cEOK4ES45vRJSSJNOCWwcERJO1KAHD9FpslO47dLWgfUwBJG/s1600/IMG_1370.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifpNKGo9N_tWyE-xPQbWJxCyAP8hYLcLXfnO60QGFKJlALsIewBNcHJJaTzEEGNR54fDa5dk3plyUDPtN3YGr8DZiXJck-cEOK4ES45vRJSSJNOCWwcERJO1KAHD9FpslO47dLWgfUwBJG/s1600/IMG_1370.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;">Emma's new favorite phrase is "I help make dinner, Mom?" (as she skootches her chair over to the counter) brings a whole new importance to the idea of simple and easy.  </div><div class="" style="clear: both; text-align: left;"><br /></div><div class="" style="clear: both; text-align: left;">Typically, her duties are peeling garlic, putting things in bowls after I chop them, drizzling olive oil, stirring, etc.  She looooved the idea of brushing the marinade on the squash with a paintbrush - it was almost like she thought I was kidding.  "Maahh-om"  her other new favorite thing to say.  Like a 3rd grader.</div><div class="" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPv30O_67Bzpw3W0OtiNHtbGkuGxbZDR7Up28flLvrZnKbMKB2nxtyqeV1bayz7AdonICik9ghlED3lL-RkraBBAZOmMuQZsBAyiojTX_D4LH2xFvv0v_v8ZN5kM8rHL7SNMRtCVuHiU2C/s1600/IMG_1386.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPv30O_67Bzpw3W0OtiNHtbGkuGxbZDR7Up28flLvrZnKbMKB2nxtyqeV1bayz7AdonICik9ghlED3lL-RkraBBAZOmMuQZsBAyiojTX_D4LH2xFvv0v_v8ZN5kM8rHL7SNMRtCVuHiU2C/s1600/IMG_1386.JPG" width="640" /></a> </div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoGD_j1l1GkUo1Xx2pXRH0VI9E1sRJLnD66hk5ap_HwuDkVc9SibVUKm4afdiHyxKMk9GiGUBIo32HEf1L_-PgxifLQ9xA2HicNIetmI2wkPqQqqhInzY-_t6dfwF-IIYairAx7fd1CwPi/s1600/herbs-grilling.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoGD_j1l1GkUo1Xx2pXRH0VI9E1sRJLnD66hk5ap_HwuDkVc9SibVUKm4afdiHyxKMk9GiGUBIo32HEf1L_-PgxifLQ9xA2HicNIetmI2wkPqQqqhInzY-_t6dfwF-IIYairAx7fd1CwPi/s1600/herbs-grilling.png" width="507" /></a>As I said before, these aren't really recipes, just sort of our favorite combos for simple summer dinners.</div><br /><span style="font-size: small;"><i>Steaks & Tarragon Butter </i></span><br />-butter<br />-fresh tarragon (or rosemary, thyme, basil...)<br />-salt & pepper<br /><br /><br /><span style="font-size: small;"><i>Zucchini & Squash</i></span><br />-chopped garlic<br />-olive oil<br />-thyme<br />-lemon juice<br />-salt & pepper<br /><br />Tomatoes & Mozzarella<br />-sliced tomatoes <br />-fresh mozzarella, sliced<br />-fresh basil<br />-salt & pepper<br />-olive oil<br />-balsamic<br /><div class="separator" style="clear: both; text-align: center;"></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2h3LK1WcN8-cvrWC8X5GF0hh9VhlQNo8HSid-Te5QwGmvenrE791p2aEkyKQ8z5w0-NlIvrdT379QM1eEo0c4lo8DmcJX5Rr5NcH1_JZ2O0XOsEkCr6uu0UYM0dfUwS7NFoUPKCEFwt1C/s1600/IMG_1371.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2h3LK1WcN8-cvrWC8X5GF0hh9VhlQNo8HSid-Te5QwGmvenrE791p2aEkyKQ8z5w0-NlIvrdT379QM1eEo0c4lo8DmcJX5Rr5NcH1_JZ2O0XOsEkCr6uu0UYM0dfUwS7NFoUPKCEFwt1C/s1600/IMG_1371.JPG" width="640" /></a></div><br />This is a great recipe for pre-tomato season because you need firm tomatoes so they hold up on the grill.  Local tomatoes aren't quite ready here yet, so these are just standard grocery store tomatoes.  Grilling them really amps up the "real" summer tomato flavor.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3kyoC7xg7YiEfT9NHFfhyphenhyphenn0uXbwZBl9xXLR0z3GP7Vgtr5ZlnXRFWeTriStjlG7Daxns5aWIwaWTEBx_Jd0W9QOGzfY17WP4TGmhlNBqDggS-9bhQmYXjzjfcx8FPcIGvc6wUTw8npbZF/s1600/IMG_1374.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3kyoC7xg7YiEfT9NHFfhyphenhyphenn0uXbwZBl9xXLR0z3GP7Vgtr5ZlnXRFWeTriStjlG7Daxns5aWIwaWTEBx_Jd0W9QOGzfY17WP4TGmhlNBqDggS-9bhQmYXjzjfcx8FPcIGvc6wUTw8npbZF/s1600/IMG_1374.JPG" width="640" /></a><br /><br />I just slice them, then top them with fresh mozzarella before they go on the grill.  After the cheese is melty, top with fresh basil, olive oil, salt & pepper and balsamic.<br /><br /><br /><br /><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxoSDFKIbZelJpAEr8nXc_L0-xoDRCXdJ5zBLL7JMkcrY6AJv2SLrKYVQo6LinpRfJWrDWT7JcQZJycmJ7igABw3Gw3Qfk42CAOIUCSDAhMddoEVvTIWTkJ_YThe8nNt6Jwxk0sWOh7KNg/s1600/IMG_1368.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxoSDFKIbZelJpAEr8nXc_L0-xoDRCXdJ5zBLL7JMkcrY6AJv2SLrKYVQo6LinpRfJWrDWT7JcQZJycmJ7igABw3Gw3Qfk42CAOIUCSDAhMddoEVvTIWTkJ_YThe8nNt6Jwxk0sWOh7KNg/s1600/IMG_1368.JPG" width="640" /></a></div><br /><br /><br />For the squash, I just stir together the olive oil, garlic, fresh thyme, lemon juice and salt & pepper.  This is a great marinade/sauce for anything and everything on the grill.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdJJebQc_2LNoeQxyhQ5Xo9tYyqD9Z2FtJNFqiddxEfavM-Cm4qCEP4CKdiMepEzlo_5Oy4E_yu82VXbET-zEmm2HIoM7kMagfKmPa4UuhDW9XHJjD0jd2u1fPvhirkRmgvI6eV4RAU7J4/s1600/IMG_1373.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdJJebQc_2LNoeQxyhQ5Xo9tYyqD9Z2FtJNFqiddxEfavM-Cm4qCEP4CKdiMepEzlo_5Oy4E_yu82VXbET-zEmm2HIoM7kMagfKmPa4UuhDW9XHJjD0jd2u1fPvhirkRmgvI6eV4RAU7J4/s1600/IMG_1373.JPG" width="640" /></a></div><br />We always just put olive oil, sea salt and pepper on our steaks - anything more always ends up being less.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrLc2WWwAqAaa8zUek0bELNzPodfaXqb5rxxr3UxM18q8VWnkVM8RyFK8MB9aK9F-_LnGXZqZaR5g1V_MP2kEhbEC433kKRc3cK9A7jBpuN6Xj8RaxZkuMPKYvKh8QWEuGoHkysRiGSlo6/s1600/IMG_1377.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrLc2WWwAqAaa8zUek0bELNzPodfaXqb5rxxr3UxM18q8VWnkVM8RyFK8MB9aK9F-_LnGXZqZaR5g1V_MP2kEhbEC433kKRc3cK9A7jBpuN6Xj8RaxZkuMPKYvKh8QWEuGoHkysRiGSlo6/s1600/IMG_1377.JPG" width="640" /></a></div><br />Everything on the grill.  I also did a portabella mushroom... but literally forgot it on the grill.  Found it the next night.  <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivx_idotuoTxbwWImqmuvmxvHpM2pmAxDUfWoAYghhL3f020Q-O1q2FYC0ZQ4NUHv_Vtm-9Tq_aduXM81ue6jM-xdqQOMxo0_F9Q4YZqwNy8daSC3q81sviGAJ7NZrZa3czX4Ludl9bEdK/s1600/IMG_1379.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivx_idotuoTxbwWImqmuvmxvHpM2pmAxDUfWoAYghhL3f020Q-O1q2FYC0ZQ4NUHv_Vtm-9Tq_aduXM81ue6jM-xdqQOMxo0_F9Q4YZqwNy8daSC3q81sviGAJ7NZrZa3czX4Ludl9bEdK/s1600/IMG_1379.JPG" width="640" /></a></div><br /><br /><br /><br />I started with the tomatoes on the bottom rack, them moved them to the top after a couple of minutes because they began to char.  They worked great on the top, though - were perfectly melty when the steak was ready. <br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8cynKYw1X1Av3Qpz-X4rPAtZA3NQyTNTy6dm-Z4UoFtMIGAnthVG2EzoZ4dk_enF6NFUEVKgYR-cN4aEYWrKOY0PVx3xF0tE1XHz4UIpy2tskidFQxoJoKVtvV3nISVJoi05dePqann-H/s1600/IMG_1380.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8cynKYw1X1Av3Qpz-X4rPAtZA3NQyTNTy6dm-Z4UoFtMIGAnthVG2EzoZ4dk_enF6NFUEVKgYR-cN4aEYWrKOY0PVx3xF0tE1XHz4UIpy2tskidFQxoJoKVtvV3nISVJoi05dePqann-H/s1600/IMG_1380.JPG" width="640" /></a></div><br />Mike and I often share a porterhouse, which, I've recently learned is the same as a T-bone, but the filet section is larger because it is cut from a larger part of the loin.  One side of the bone is a strip, the other is a filet - I get the filet, Mike gets the strip : )<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfsGS2b8us6X1RBrwLM0rD6wBi7-TEz-uYq6_-tw3knN4NFfGmVBHDxKeB4m9-bK9z3iQunJ6XpEVS521zrFf5Uz5MhM21vmBf3NrocJ5iUwxxDg3B-9xvbMOSXOltYmkmf1DqEdmDJraA/s1600/IMG_1401.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfsGS2b8us6X1RBrwLM0rD6wBi7-TEz-uYq6_-tw3knN4NFfGmVBHDxKeB4m9-bK9z3iQunJ6XpEVS521zrFf5Uz5MhM21vmBf3NrocJ5iUwxxDg3B-9xvbMOSXOltYmkmf1DqEdmDJraA/s1600/IMG_1401.JPG" width="640" /></a></div><br />I grabbed some tarragon from our herb pots and ran inside to make the butter while everything finished cooking.  I made it in our mini food processor, but you could make a larger batch in a large one and keep it in the fridge for easy access.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRa1oKaEWhfcpA9tX9yBAbBJlfvPmvcSN-VEn9AiYl0atPZkOKUQPzB1T5udWLs-WnYEfovLZnOGSeBnGb02a1a6ENsJcyE6cfwgEUEXq_dhXmO_7Qtg-xlbR1ZEWhO3uvF3fZyzIOAtf_/s1600/IMG_1407.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRa1oKaEWhfcpA9tX9yBAbBJlfvPmvcSN-VEn9AiYl0atPZkOKUQPzB1T5udWLs-WnYEfovLZnOGSeBnGb02a1a6ENsJcyE6cfwgEUEXq_dhXmO_7Qtg-xlbR1ZEWhO3uvF3fZyzIOAtf_/s1600/IMG_1407.JPG" width="640" /></a></div><br />Any herb goes great with steaks - I think we'll be doing a thyme and rosemary blend next. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQx_LAEI6TeOS4xhmXAyNA060VUgAbNHiiKaJpcXhiuujHXZf72rLFTWKDbJ-tUsgQGAw9z8oWOe7J3IGXU6JCQpkQOViXEAYDppHNIrJDkWPsDWrAw5fIEKpqUj_jynJRgfxW3YEdD5IA/s1600/IMG_1412.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQx_LAEI6TeOS4xhmXAyNA060VUgAbNHiiKaJpcXhiuujHXZf72rLFTWKDbJ-tUsgQGAw9z8oWOe7J3IGXU6JCQpkQOViXEAYDppHNIrJDkWPsDWrAw5fIEKpqUj_jynJRgfxW3YEdD5IA/s1600/IMG_1412.jpg" width="524" /></a></div>As I often do, I put everything on one platter for serving.  It makes this simple dinner looks like something special when it is all piled together.<br /><br />These tomatoes were my favorite part of the meal - very summery.  I told Emma they were tiny pizzas.<br /><br />I also topped the zucchini & squash with a little parmesan just before serving.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAl5D8R7z8YDykqcxC0UsuGkNT9KrJxCUbzFMXO6JEqbIH60Y87GOPxaruDDzMDpp3GJ9aIiZnzTPRWNWQUtTnQYp8SMMQ8Qc9gCBt7KnPYOkVZIHJ5b3dHw3sIfiQ_nsuo5rpmSTwddJ7/s1600/IMG_1423.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAl5D8R7z8YDykqcxC0UsuGkNT9KrJxCUbzFMXO6JEqbIH60Y87GOPxaruDDzMDpp3GJ9aIiZnzTPRWNWQUtTnQYp8SMMQ8Qc9gCBt7KnPYOkVZIHJ5b3dHw3sIfiQ_nsuo5rpmSTwddJ7/s1600/IMG_1423.jpg" width="426" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Jtu5_Q30rL9or6p6L21FBujxzynFCKQiCFLy5ASOpV4eixxij2_oybCYxDNIAuQ-JI1JrdEVs7srN6b6iZ6d5qqvFZ842NUlzd7K6UopEgHlKSCILpHuUkAHUj0p-KtaEmTC-zUasCPy/s1600/IMG_1425.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a>The steak was so good - the herb butter makes it just a little bit more special.<br /><br />I'm planning to share some of my favorite recipes for the 4th this week (and next) along with a couple of new festive baking recipes and products.  I'd love to here your favorite recipes for summer holidays, too.  Happy Monday - I'm off to go package some products : )<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><!-- Blogger automated replacement: "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifpNKGo9N_tWyE-xPQbWJxCyAP8hYLcLXfnO60QGFKJlALsIewBNcHJJaTzEEGNR54fDa5dk3plyUDPtN3YGr8DZiXJck-cEOK4ES45vRJSSJNOCWwcERJO1KAHD9FpslO47dLWgfUwBJG/s1600/IMG_1370.JPG" with "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifpNKGo9N_tWyE-xPQbWJxCyAP8hYLcLXfnO60QGFKJlALsIewBNcHJJaTzEEGNR54fDa5dk3plyUDPtN3YGr8DZiXJck-cEOK4ES45vRJSSJNOCWwcERJO1KAHD9FpslO47dLWgfUwBJG/s1600/IMG_1370.JPG" --><!-- Blogger automated replacement: "https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2F4.bp.blogspot.com%2F-pE022CNppAw%2FU5XO2Gb6ndI%2FAAAAAAAAXWI%2F5ykeVZxheHw%2Fs1600%2FIMG_1370.JPG&container=blogger&gadget=a&rewriteMime=image%2F*" with "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifpNKGo9N_tWyE-xPQbWJxCyAP8hYLcLXfnO60QGFKJlALsIewBNcHJJaTzEEGNR54fDa5dk3plyUDPtN3YGr8DZiXJck-cEOK4ES45vRJSSJNOCWwcERJO1KAHD9FpslO47dLWgfUwBJG/s1600/IMG_1370.JPG" -->

Grilling with Herbs | Steaks & Herb Butter, Tomatoes & Basil, Squash & Thyme

During the summertime, recipes sort of go out the window around our house.  It is more about fresh, simple flavors drizzled with a little of...

Read more »

"Homemade" Truffle Fries | Baked Truffle Parmesan Fries | Steak Frites

<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsjmzb1rvBgvQG3sGkBxUbwG9DuVlVxoQMhYCa-hC4jr6jQAO9Eox6e4CwmkUw3bmNR2kTLl1cxcNpKXxPMjFxfPSQ7o58RcwkM5a85AysphDRvkn7xhY-34g-5fnw1bJqwUWHAOiP3OOp/s1600/IMG_6643.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsjmzb1rvBgvQG3sGkBxUbwG9DuVlVxoQMhYCa-hC4jr6jQAO9Eox6e4CwmkUw3bmNR2kTLl1cxcNpKXxPMjFxfPSQ7o58RcwkM5a85AysphDRvkn7xhY-34g-5fnw1bJqwUWHAOiP3OOp/s1600/IMG_6643.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: left;">"Homemade" Truffle Fries</div><div class="separator" style="clear: both; text-align: left;"><a data-pin-config="beside" data-pin-do="buttonPin" href="https://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2014%2F02%2Fhomemade-truffle-fries-baked-truffle.html&media=http%3A%2F%2F3.bp.blogspot.com%2F-1pFiSkWzrB0%2FUw99Sy_H43I%2FAAAAAAAAV4Y%2FpODAnZEfu3k%2Fs1600%2Ftruffle-fries.jpg&description=%26quot%3BHomemade%26quot%3B%20Baked%20Truffle%20Fries%20-%20so%20easy%20and%20fabulous.%20%20Add%20truffle%20oil%2C%20sea%20salt%20and%20parmesan%20cheese%20to%20frozen%20fries%20for%20bistro%20style%20Steak%20Frites%20at%20home.%20"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a><!-- Please call pinit.js only once per page --><script async="" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">For <a href="http://jennysteffens.blogspot.com/2014/02/progressive-dinner-party-prep-steak.html">the dinner party</a> we had last weekend, I served these Baked Truffle Parmesan Fries with Roasted Beef Tenderloin and <a href="http://jennysteffens.blogspot.com/2014/02/slow-simmered-cabernet-thyme-mushroooms.html">Cabernet & Thyme Mushrooms</a>.  It was one of my favorite meals to date.  The thing that makes me dream about <a href="http://jennysteffens.blogspot.com/2014/02/progressive-dinner-party-prep-steak.html">Steak Frites</a> is how the fries soak up the simple wine sauce usually served with the steak - in this case the Cabernet sauce that the mushrooms had simmered in all day long.  Ahh.  </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I'm a complete fool for candle light, a big glass of red wine, steak and fries soaking up that fabulous sauce.   My favorite "restaurant" dinners are at small, cozy bistros that "get it" and serve dinners just like these.  If Steak Frites (Steak & Fries) is on the menu, it is usually what I order... or Moules Frites (Mussels & Fries), if I'm in the mood for seafood.  But, for some reason at home, anytime we make steak I serve it with mashed or roasted potatoes - I forget about fries.  Or, maybe it is that fries seem too daunting to make.  Don't you need a deep frier for that?  </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I came across a recipe for "Italian Fries" in Lucinda Scala Quinn's cookbook, Mad Hungry.  The recipe calls for peeling and cutting potatoes into fries, then baking them layered with herbs and Romano cheese.  I decided that this would be a fabulous addition to our dinner party - but instead of Italian herbs, I thought I'd add truffle oil and parmesan to make them a little more ala French Bistro.  </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUJfO4mGYRQhj9cnyIQhfbRjAUoGduthAPmC2Jptk1e4K1Aiuuil2GmhL4VKTISzOBOYTu_cqplNspx3J4-CZGoGGlz1kPYc8rKc-VDpCsIR0J8q6rccIIeH_52qdW1XdGT4mR7jrvqBJK/s1600/truffle-fries.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUJfO4mGYRQhj9cnyIQhfbRjAUoGduthAPmC2Jptk1e4K1Aiuuil2GmhL4VKTISzOBOYTu_cqplNspx3J4-CZGoGGlz1kPYc8rKc-VDpCsIR0J8q6rccIIeH_52qdW1XdGT4mR7jrvqBJK/s1600/truffle-fries.jpg" width="426" /></a>The day of the party, I was all geared up to peel and cut potatoes... then I got very lazy.  I found myself with a bag of russet potatoes in one hand while I was browsing the freezer section.   I found some really good frozen french fry options - all-natural, sea salt fries that had already been perfectly cut and par-cooked.  In the interest of relaxed entertaining (and not being exhausted before the party began) I decided to just jazz those up and make a fabulous dinner.  </div><br />However, if you would like to peel and cut your own fries (which I'm sure I'll opt for at some point when I have more time), the recipe is exactly the same.<br /><br />Don't you like this shapely little platter?  It just might be a sneak peek of what's to come to the store in a couple of weeks...<br /><br /><i>"Homemade" Baked   </i><span style="font-size: large;"><i><br />Truffle Fries</i></span><br /><a data-pin-config="beside" data-pin-do="buttonPin" href="https://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2014%2F02%2Fhomemade-truffle-fries-baked-truffle.html&media=http%3A%2F%2F3.bp.blogspot.com%2F-1pFiSkWzrB0%2FUw99Sy_H43I%2FAAAAAAAAV4Y%2FpODAnZEfu3k%2Fs1600%2Ftruffle-fries.jpg&description=%26quot%3BHomemade%26quot%3B%20Baked%20Truffle%20Fries%20-%20so%20easy%20and%20fabulous.%20%20Add%20truffle%20oil%2C%20sea%20salt%20and%20parmesan%20cheese%20to%20frozen%20fries%20for%20bistro%20style%20Steak%20Frites%20at%20home.%20"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a><!-- Please call pinit.js only once per page --><script async="" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script><br /><br /><i>Get my <a href="http://mad.ly/signups/118273/join"><span style="background-color: #f7f7f8;">Printable Recipes</span>, here.</a></i><br /><br />Frozen Fries (or russet potatoes peeled and cut)<br />Truffle Oil<br />Parmesan cheese<br />Thyme<br />Sea Salt & Pepper<br /><br />Preheat the oven to 425 degrees (or how directed on the package).     <br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcJWdDNnicenvbuYk0Dhil4nEcWujRIXiZ_W0phvzwFDtXvOB9ZAayJpR9LbYgh34BSlj3vfYBSue55FqvLPMZk0itLUg3o8K1iUOTKeCbj7c2ePzZktp69twiK2JYqXNRpCE4XfOQBRks/s1600/IMG_6583.JPG" width="640" /></div><br />Drizzle truffle oil on a baking sheet, then add fries - overlapping is fine. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSYzIzDjfBU_5ziMR7dTR7yPfGrtOnvCCZa2HbUBZ_yZMc3iv_eNYZoruBL9GIuMsnWOBt9RAy7uHI0IxSvTvDsBsTtlYvXvi1Vu2kLWf4gJwMPW2OqdNkbYNnvflOQgkxV1CJixwJsPbK/s1600/IMG_6584.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSYzIzDjfBU_5ziMR7dTR7yPfGrtOnvCCZa2HbUBZ_yZMc3iv_eNYZoruBL9GIuMsnWOBt9RAy7uHI0IxSvTvDsBsTtlYvXvi1Vu2kLWf4gJwMPW2OqdNkbYNnvflOQgkxV1CJixwJsPbK/s1600/IMG_6584.JPG" width="640" /></a></div><br />Drizzle again with truffle oil, then sprinkle with fresh grated parmesan cheese.  <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjotz25T1L3lnwukbXi-V9sR7pSCPwlCgMqNKTw2PHpBZqIpgPinrJL_dULarXYaAdineBA0DbHeCKxuZe0_jFR814dlCah9Gz7CyvXleY007hAsDlGDJWRYmpG90wpQlGrQHGqkBdxiG3s/s1600/IMG_6586.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjotz25T1L3lnwukbXi-V9sR7pSCPwlCgMqNKTw2PHpBZqIpgPinrJL_dULarXYaAdineBA0DbHeCKxuZe0_jFR814dlCah9Gz7CyvXleY007hAsDlGDJWRYmpG90wpQlGrQHGqkBdxiG3s/s1600/IMG_6586.JPG" width="640" /></a></div><br />Bake as directed - for about 30 minutes.   <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAfqHeRlbhszUjEo7oL8w8gY_s-qvh63LAIlvZRbtM3-flrORjbkPgvafCbuK0LGkBVB2L4Zv0NR9TZ4mEMRxc7G8ulestM4fRdjYqSbqEj_JgwUJUwqIwE7EwnXReTmV5JjcjpppK2pDD/s1600/IMG_6588.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAfqHeRlbhszUjEo7oL8w8gY_s-qvh63LAIlvZRbtM3-flrORjbkPgvafCbuK0LGkBVB2L4Zv0NR9TZ4mEMRxc7G8ulestM4fRdjYqSbqEj_JgwUJUwqIwE7EwnXReTmV5JjcjpppK2pDD/s1600/IMG_6588.JPG" width="640" /></a></div><br />Remove from oven, drizzle more truffle oil, generously salt with sea salt, and sprinkle parmesan cheese.<br /><br /><br /><br />Pile onto a serving platter and top with fresh thyme as a garnish. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7TzhOuKSphIJhtK47e_hjHSlB74wrrDh9_qvRc7v-WBWDuy9ZRC1xnZTSRtE417OobuTo2TdC5kLMrxVXCgHjInkvmiOeInXlyPj0Z4SAJDwUeEhN4_shH12Ze7NOIOmSm2yzE-lxiFoK/s1600/IMG_6607.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7TzhOuKSphIJhtK47e_hjHSlB74wrrDh9_qvRc7v-WBWDuy9ZRC1xnZTSRtE417OobuTo2TdC5kLMrxVXCgHjInkvmiOeInXlyPj0Z4SAJDwUeEhN4_shH12Ze7NOIOmSm2yzE-lxiFoK/s1600/IMG_6607.JPG" width="640" /></a></div><br />Here is everything ready to go into the oven pre-party last Friday night.  I baked the tenderloin for 1 hour at 275 first, then raised the heat to 425 and baked the roasted carrots and fries for 30 minutes.  It was such an easy dinner to prepare... especially with frozen fries.   Read all of the details about the party, <a href="http://jennysteffens.blogspot.com/2014/02/progressive-dinner-party-prep-steak.html">here</a>.  Roasted Carrots recipe coming tomorrow.<br /><br /><br /><br /><a data-pin-config="beside" data-pin-do="buttonPin" href="https://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2014%2F02%2Fhomemade-truffle-fries-baked-truffle.html&media=http%3A%2F%2F3.bp.blogspot.com%2F-1pFiSkWzrB0%2FUw99Sy_H43I%2FAAAAAAAAV4Y%2FpODAnZEfu3k%2Fs1600%2Ftruffle-fries.jpg&description=%26quot%3BHomemade%26quot%3B%20Baked%20Truffle%20Fries%20-%20so%20easy%20and%20fabulous.%20%20Add%20truffle%20oil%2C%20sea%20salt%20and%20parmesan%20cheese%20to%20frozen%20fries%20for%20bistro%20style%20Steak%20Frites%20at%20home.%20"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a><!-- Please call pinit.js only once per page --><script async="" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>

"Homemade" Truffle Fries | Baked Truffle Parmesan Fries | Steak Frites

"Homemade" Truffle Fries For the dinner party we had last weekend, I served these Baked Truffle Parmesan Fries with Roasted Beef ...

Read more »

Slow-Simmered Cabernet & Thyme Mushroooms

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqgT9p72YZEcCeTXRhS0WdgJUFrdaZKy6rQyeVC03XKs3SQIpBQylJDe31c6-aQKnaGshNmOOyMPhpNPe6ACyFjdkYzWi8NvS0Av8-kyhbpuUVmIuZ8a8KyhtLPgr6zFqx5q-Gsn0Sf6Jq/s1600/IMG_6521.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqgT9p72YZEcCeTXRhS0WdgJUFrdaZKy6rQyeVC03XKs3SQIpBQylJDe31c6-aQKnaGshNmOOyMPhpNPe6ACyFjdkYzWi8NvS0Av8-kyhbpuUVmIuZ8a8KyhtLPgr6zFqx5q-Gsn0Sf6Jq/s1600/IMG_6521.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfA-Ss1etCAmADsbcXP6S4lyJESchyA8SXEeHD_Kn2H5AZTVjUwRaYHF9Q29jOzlebyVzusGW8tz3KQy-mTgi2t0qJ7X_75CyJfo6Ugqk8MUXUYxGdb8XdCPi_oGbwo6AfwGdnc7C-3GTa/s1600/mushrooms.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfA-Ss1etCAmADsbcXP6S4lyJESchyA8SXEeHD_Kn2H5AZTVjUwRaYHF9Q29jOzlebyVzusGW8tz3KQy-mTgi2t0qJ7X_75CyJfo6Ugqk8MUXUYxGdb8XdCPi_oGbwo6AfwGdnc7C-3GTa/s1600/mushrooms.jpg" width="425" /></a> It is hard to believe that these slow-simmered mushrooms were my favorite part of the meal last weekend.  You know something's good when it <i>almost</i> outshines Beef Tenderloin.  Even Mike (a known non-mushroom fan) took a liking to them.  They had almost transformed after being simmered in cabernet all day a turned an amazing deep purple color.    </div><br />They are completely effortless to prepare - you just have to make them early in the day so they have time to cook about 4-6 hours and make the transformation.   <br /><br /><i>slow-simmered</i><br /><span style="font-size: large;"><i>Cabernet & Thyme Mushrooms</i></span><br /><a data-pin-config="beside" data-pin-do="buttonPin" href="https://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2014%2F02%2Fslow-simmered-cabernet-thyme-mushroooms.html&media=http%3A%2F%2F1.bp.blogspot.com%2F-X6g47aS7Tgo%2FUwzfPyNoJSI%2FAAAAAAAAV2s%2FzwBU3cafHtE%2Fs1600%2Fmushrooms.jpg&description=Slow-Simmered%20Cabernet%20%26%20Thyme%20Mushrooms...%20AMAZING%20%26%20easy.."><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a><!-- Please call pinit.js only once per page --><script async="" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script><br /><br /><i>Get my <a href="http://mad.ly/signups/118273/join"><span style="background-color: #f7f7f8;">Printable Recipes</span>, here.</a></i><br /><br />1 stick of butter <br />4 cloves of garlic<br />4 cups of Mushrooms (I used baby bella), cut in half<br />1/2 bottle of Cabernet<br />2 cups of beef broth<br />2 teaspoons of sea salt<br />6 sprigs of thyme<br /><br />In a medium/large heavy pot, melt butter over medium heat.  Add garlic and cook for 30 seconds, then add mushrooms and cook for 2 minutes.  Add wine, broth, salt & thyme.  Reduce heat to a low simmer and cook, covered for 4-6 hours.<br />  <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOJxiNTAGK-Ik9NxVLY4zzdUqU0Ph12xZsuT0K9fzkjOVfKOTpXbvmYGKopsJuUgJzJ_0LAyKR-dr-TEhN1T0goMIO7JhMRWSIqosZoSaRroysGRWw6cd85isjdOetMja-vUI0Mr8cjRME/s1600/IMG_6514.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOJxiNTAGK-Ik9NxVLY4zzdUqU0Ph12xZsuT0K9fzkjOVfKOTpXbvmYGKopsJuUgJzJ_0LAyKR-dr-TEhN1T0goMIO7JhMRWSIqosZoSaRroysGRWw6cd85isjdOetMja-vUI0Mr8cjRME/s1600/IMG_6514.JPG" width="640" /></a></div><br />Looks like a great way to start a recipe - all of my favorite things. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbRatiD3FxzZWBzZvx2DC2M0H8wcxIG8LKlqRxrcPvlMekMDWXdhfgZ-y_gRkBYCWyvaeN_UJplFdfs0-t3Ps5wJpLwdbKWIb3MLjjAbRgo5t6wUfa1NM9LT39akTmQPx2CL6eEENlog1o/s1600/IMG_6517.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbRatiD3FxzZWBzZvx2DC2M0H8wcxIG8LKlqRxrcPvlMekMDWXdhfgZ-y_gRkBYCWyvaeN_UJplFdfs0-t3Ps5wJpLwdbKWIb3MLjjAbRgo5t6wUfa1NM9LT39akTmQPx2CL6eEENlog1o/s1600/IMG_6517.JPG" width="640" /></a></div><br />Be careful not to burn the garlic, keep the heat low. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHhp3fWG6L0vY7Cz3ltpPPhg_wbbRcjPXc_38FaAnse8rBvH7SGxPxQODsoeACdyQiE9rrJm_4RTmUKfYH5CDjmWNwllpD1WhmVwoKkoJ2hich6OmEHIf7xfay0t5trOvo0IyM3IhSSKuA/s1600/IMG_6518.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHhp3fWG6L0vY7Cz3ltpPPhg_wbbRcjPXc_38FaAnse8rBvH7SGxPxQODsoeACdyQiE9rrJm_4RTmUKfYH5CDjmWNwllpD1WhmVwoKkoJ2hich6OmEHIf7xfay0t5trOvo0IyM3IhSSKuA/s1600/IMG_6518.JPG" width="640" /></a></div><br />Add mushrooms and let them begin to soften and absorb the butter. <br /><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqgT9p72YZEcCeTXRhS0WdgJUFrdaZKy6rQyeVC03XKs3SQIpBQylJDe31c6-aQKnaGshNmOOyMPhpNPe6ACyFjdkYzWi8NvS0Av8-kyhbpuUVmIuZ8a8KyhtLPgr6zFqx5q-Gsn0Sf6Jq/s1600/IMG_6521.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqgT9p72YZEcCeTXRhS0WdgJUFrdaZKy6rQyeVC03XKs3SQIpBQylJDe31c6-aQKnaGshNmOOyMPhpNPe6ACyFjdkYzWi8NvS0Av8-kyhbpuUVmIuZ8a8KyhtLPgr6zFqx5q-Gsn0Sf6Jq/s1600/IMG_6521.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Add wine, broth, sea salt and thyme.  Rosemary would also work - especially around the holidays. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguR5esDFfalnxeaJaQR_0gATyrCq3rmi-oFmyUx2O5UhQCP0BAcY8b8-W872MmiSQpj5Je_n-r8qM4bTkdBOjFENNzbH2yvDgOtTyW7qJ_NU1650W9QwWYquFeCRYeZHOiZXng8r1TMKFb/s1600/IMG_6596.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguR5esDFfalnxeaJaQR_0gATyrCq3rmi-oFmyUx2O5UhQCP0BAcY8b8-W872MmiSQpj5Je_n-r8qM4bTkdBOjFENNzbH2yvDgOtTyW7qJ_NU1650W9QwWYquFeCRYeZHOiZXng8r1TMKFb/s1600/IMG_6596.JPG" width="640" /></a></div><br />Simmer on low (or put in the oven covered) for 4-6 hours until the mushrooms have absorbed the wine and become deep purple.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-2jDLS3J3F4ppSrbfDXnS3ZNR7bFy8F9H32nW2fNgsOuHblkaWHFKnqErCIte6GKqfxwD-LxFVoa4-DCK8T5nYMfqg1H2Y-HA9_hi0O2FUo_vPyQDQd0qMvN6tabNlgzUxcK0IKmrDDmV/s1600/IMG_6615.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-2jDLS3J3F4ppSrbfDXnS3ZNR7bFy8F9H32nW2fNgsOuHblkaWHFKnqErCIte6GKqfxwD-LxFVoa4-DCK8T5nYMfqg1H2Y-HA9_hi0O2FUo_vPyQDQd0qMvN6tabNlgzUxcK0IKmrDDmV/s1600/IMG_6615.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a data-pin-config="beside" data-pin-do="buttonPin" href="https://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2014%2F02%2Fslow-simmered-cabernet-thyme-mushroooms.html&media=http%3A%2F%2F1.bp.blogspot.com%2F-X6g47aS7Tgo%2FUwzfPyNoJSI%2FAAAAAAAAV2s%2FzwBU3cafHtE%2Fs1600%2Fmushrooms.jpg&description=Slow-Simmered%20Cabernet%20%26%20Thyme%20Mushrooms...%20AMAZING%20%26%20easy.."><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a><!-- Please call pinit.js only once per page --><script async="" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">I served the mushrooms piled next to the <a href="http://jennysteffens.blogspot.com/2014/02/progressive-dinner-party-prep-steak.html">Slow-Roasted Beef Tenderloin</a> and Roasted Colorful Carrots at our <a href="http://jennysteffens.blogspot.com/2014/02/progressive-dinner-party-prep-steak.html">Dinner Party</a> with friends last weekend.  More of the recipes coming this week... including Baked Truffle Parmesan Fries!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Follow me... <a href="http://instagram.com/jennysteffenshobick">Instagram</a> | <a href="http://pinterest.com/jennysteffens/">Pinterest</a> | <a href="http://www.facebook.com/pages/Everyday-Occasions-by-Jenny-Steffens-Hobick/158431867535965">Facebook</a> | <a href="http://twitter.com/jennysteffens">Twitter</a></div>

Slow-Simmered Cabernet & Thyme Mushroooms

It is hard to believe that these slow-simmered mushrooms were my favorite part of the meal last weekend.  You know something's good whe...

Read more »

Steaks with a Sweet Shallot Wine Sauce

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCUF9mA68Oh_VF02ESsbAaWz5uIPDmRFhAT0ObYhoCy_iLO4jO6pekQb9qkp_T21_n7j12cWR9gqGTmwilyq6z6iWDPH_2DKDa79Gdj9tJHgBzTj7xA4V74-KxlAdlfwbqmOsp_f7Y0x0/s1600/IMG_9418.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCUF9mA68Oh_VF02ESsbAaWz5uIPDmRFhAT0ObYhoCy_iLO4jO6pekQb9qkp_T21_n7j12cWR9gqGTmwilyq6z6iWDPH_2DKDa79Gdj9tJHgBzTj7xA4V74-KxlAdlfwbqmOsp_f7Y0x0/s640/IMG_9418.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><a data-pin-config="beside" data-pin-do="buttonPin" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2013%2F04%2Fsteaks-with-sweet-shallot-wine-sauce.html&media=http%3A%2F%2F2.bp.blogspot.com%2F-33cJLgGpH2w%2FUWRYTKWwyUI%2FAAAAAAAAR4g%2F2UzyNSMSLG4%2Fs400%2Fsteaks-and-shallot-sauce_03.jpg&description=Steaks%20with%20Sweet%20Shallot%20Wine%20Sauce"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a><br /><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">As I've said (way too many times...) whenever I ask Mike what he'd like to have for dinner, or what he'd like me to serve if we're having company the answer is usually steak (and a <a href="http://jennysteffens.blogspot.com/2012/03/chocolate-cake-not-from-box-and-it.html">chocolate cake</a>, for that matter).  Sometimes I resist, insisting that we should try something new and different that I can blog about.   </div><br />Last weekend we were having the same conversation on Sunday night, then I thought - I bet everyone has this conversation with their husband.  Instead of resisting, I decided to prepare the steaks as we always do (<a href="http://jennysteffens.blogspot.com/2011/12/filet-mignon-filet-of-beef-seared.html">seared on the stove, finished in the oven</a>...), but try a new sauce on top and a new interesting side.  <br /><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjex_M8Vmrak-8WGXv_9cwhounJu5lEZjH1_D5__F-ZJ94OdcZcM8z_OOhY6Bnd0dpUEsq3jFhfIwaOtrjHGu2kv1u2RvgonRy7oviygt-Dm0JOaY6P2d3FbYL7MtKmrVSByOuK420wgfk/s1600/IMG_9432.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjex_M8Vmrak-8WGXv_9cwhounJu5lEZjH1_D5__F-ZJ94OdcZcM8z_OOhY6Bnd0dpUEsq3jFhfIwaOtrjHGu2kv1u2RvgonRy7oviygt-Dm0JOaY6P2d3FbYL7MtKmrVSByOuK420wgfk/s640/IMG_9432.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"><br /></div>The interesting side (besides the roasted asparagus) was a curry cauliflower gratin... it needs a little work, but the steak sauce was a definite keeper.  Inspired by Ina's Veal Chops with Caramelized Shallots (yes, I'm still working my way through <i>Foolproof</i>...), I prepared my own version of the Caramelize Shallot sauce and served it over seared steaks.  Her recipe called for sherry vinegar and port wine, neither of which I had, but I used red wine and it worked great.<br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW-6zFiMuuBUqgEG6lo1OQdRFl7Cm94lToWD_Q7YH66yT0SBPVCsb_KfTp9gz45Bfi0se2tiVA182mVkqQ4ee6cvLG7YDIAA2Gy1pLB_xEA-lsi__4zYqiX5H9Rq9sLMdh68A9LtepVDE/s1600/IMG_9423.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW-6zFiMuuBUqgEG6lo1OQdRFl7Cm94lToWD_Q7YH66yT0SBPVCsb_KfTp9gz45Bfi0se2tiVA182mVkqQ4ee6cvLG7YDIAA2Gy1pLB_xEA-lsi__4zYqiX5H9Rq9sLMdh68A9LtepVDE/s640/IMG_9423.JPG" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">As I mentioned <a href="http://jennysteffens.blogspot.com/2013/04/a-porch-kind-of-weekend-breakfast.html">in my last post, we had all of our meals on the porch</a> last weekend to take advantage of the first real springy weekend.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0zFBSvaNXbwzH4XpzToyH8ymT7IpsMbbkFHu31iVRhWB3dHpGfQq25s22PbJx8oqnswoaZUpdVd7y4YFKYY6Xeuql2I-Cwq544In5bMZpwGmQId9nK3_k_QFg8brS07VfWTpSY8QRx48/s1600/steaks-and-shallot-sauce_03.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0zFBSvaNXbwzH4XpzToyH8ymT7IpsMbbkFHu31iVRhWB3dHpGfQq25s22PbJx8oqnswoaZUpdVd7y4YFKYY6Xeuql2I-Cwq544In5bMZpwGmQId9nK3_k_QFg8brS07VfWTpSY8QRx48/s400/steaks-and-shallot-sauce_03.jpg" width="311" /></a>I served the sauce over steaks that I seared in a skillet - my favorite way to prepare steaks.  Here is <a href="http://jennysteffens.blogspot.com/2011/12/filet-mignon-filet-of-beef-seared.html">the link with step-by-step instructions</a> that has recently taken off on pinterest... I guess everyone <i>is</i> looking for a great way to make steaks at home.  Here I used strip steaks, but you can use your favorite cut.</div><br /><span style="font-size: large;">Sweet Shallot Wine Sauce</span><br /><span style="font-size: small;"><i>with <a href="http://jennysteffens.blogspot.com/2011/12/filet-mignon-filet-of-beef-seared.html">Seared Steaks</a></i><a data-pin-config="beside" data-pin-do="buttonPin" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2013%2F04%2Fsteaks-with-sweet-shallot-wine-sauce.html&media=http%3A%2F%2F2.bp.blogspot.com%2F-33cJLgGpH2w%2FUWRYTKWwyUI%2FAAAAAAAAR4g%2F2UzyNSMSLG4%2Fs400%2Fsteaks-and-shallot-sauce_03.jpg&description=Steaks%20with%20Sweet%20Shallot%20Wine%20Sauce"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a><br /><br />6 whole shallots<br />6 cloves of garlic<br />4 tablespoons of butter<br />Sea Salt & Cracked Pepper<br />1 cup of red wine<br />1 1/2 tablespoon of brown sugar<br />red pepper flakes, </span><span style="font-size: small;">small pinch of </span><br /><span style="font-size: small;">1 teaspoon of fresh thyme<br /><br />Preheat the oven to 375 degrees.<br /><br />Peel outer paper skin from shallots and trim the roots off leaving the end intact to hold it together.  Cut them into quarters lengthwise.  </span><br /><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfZFy-KNs2hUGXF7o4vex4Xo8WQn4jlJOWL5ytaVX352BuiLQ8dwVf16rVNpdpFSnMhDTnDI611WvCUrkqocMAzupYBBmPp40q9-fYRfV-hoJNMAbZL93Cpeg8cHZD5h4-SJdfXBnGWlI/s1600/IMG_9402.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfZFy-KNs2hUGXF7o4vex4Xo8WQn4jlJOWL5ytaVX352BuiLQ8dwVf16rVNpdpFSnMhDTnDI611WvCUrkqocMAzupYBBmPp40q9-fYRfV-hoJNMAbZL93Cpeg8cHZD5h4-SJdfXBnGWlI/s640/IMG_9402.JPG" width="640" /></a></div><br /><span style="font-size: small;">In a large ovenproof pan, melt half of the butter then add the shallots, garlic, salt and pepper.  Cook for a couple of minutes then place the pan in the oven for 30 minutes.  Toss half way through.</span><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLNdD1moJPCTZOBVHQOFwcTavNg-s8IrgLkqWwdOLjIeclpwa_QnVZWMXo4hK551Lj1QxpUa-f2WYYKiGQSfodPC-FO1MXsQ-f_Hl_uoPDNOwHrFZIuzu3ZOaDSyMqU2cajqhxmw4yyc4/s1600/IMG_9405.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLNdD1moJPCTZOBVHQOFwcTavNg-s8IrgLkqWwdOLjIeclpwa_QnVZWMXo4hK551Lj1QxpUa-f2WYYKiGQSfodPC-FO1MXsQ-f_Hl_uoPDNOwHrFZIuzu3ZOaDSyMqU2cajqhxmw4yyc4/s640/IMG_9405.JPG" width="640" /></a></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5QhC5YurMHBufsqLDkx57zllY3graXfBjZKHgZyw4Cj0c1LiG7dP7qjvbAUNYL7FIH3Y26NgvQJXYbHCIP7hAduCu8RkiwISD-RVz5vmEM5monyM4DpTHzB2DQl5zjw9zWjB9ZI0PEaU/s1600/IMG_9424.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5QhC5YurMHBufsqLDkx57zllY3graXfBjZKHgZyw4Cj0c1LiG7dP7qjvbAUNYL7FIH3Y26NgvQJXYbHCIP7hAduCu8RkiwISD-RVz5vmEM5monyM4DpTHzB2DQl5zjw9zWjB9ZI0PEaU/s640/IMG_9424.jpg" width="426" /></a><span style="font-size: small;">Remove the pan from the oven and place it on the stove top.  Add the rest of the butter and wine.  Bring to a simmer and cook for 6 minutes until thickened.  Add brown sugar, red pepper flakes and thyme.  Cook for just 1 more minute until thick.  Serve poured over steaks.</span> <br /><br /><br /><a data-pin-config="beside" data-pin-do="buttonPin" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2013%2F04%2Fsteaks-with-sweet-shallot-wine-sauce.html&media=http%3A%2F%2F2.bp.blogspot.com%2F-33cJLgGpH2w%2FUWRYTKWwyUI%2FAAAAAAAAR4g%2F2UzyNSMSLG4%2Fs400%2Fsteaks-and-shallot-sauce_03.jpg&description=Steaks%20with%20Sweet%20Shallot%20Wine%20Sauce"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a><br />Because steaks are such a great (and popular) option to serve for entertaining, I plan to do more versions of "Steaks and Sides" - share with me your favorites!  I'll let you know if I ever get the Curry Cauliflower Gratin worked out...<br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><script src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>

Steaks with a Sweet Shallot Wine Sauce

As I've said (way too many times...) whenever I ask Mike what he'd like to have for dinner, or what he'd like me to serve if we...

Read more »