Cooking
Saturday night, another retro meal for Matt. Once again using this book (and wow...am I getting my mom's money's worth), I served up organic beef tenderloin, cooked the way Matt likes it (rare), with a rich, creamy, sauce. Matt said it was a nice accent for the steak, although given the quality of the meat, almost not necessary.
To go with, red-skinned potatoes which were quartered, tossed with melted butter and thyme, rosemary and oregano. They were roasted at a high temperature till soft and almost sweet...just perfect.
And because Matt loves them, and it seemed the perfect accompaniment to the steak, I made popovers from a 1955 Gold Medal Jubilee recipe booklet. They puffed up beautifully, were crunchy on the outside and a delicate web of layers inside; soft and chewy. Yum.
Tagged with
Food and Drink, Retro, Dinner, Steak, Organic, Cookbooks, Blogging
- Wartime Wednesdays: Manly Dinner
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I'm known for being a bit of a retro-gal. My 1950's kitchen (with original stove, sink and metal cabinets), movies, clothes...and yes, cooking. I have a nice collection of older cookbooks, plus a hefty shelf of Gourmet magazines, going back to...
- Daddy's Day Dinner
Matt got to have anything he wanted; so it was a nice piece of Australian, grass-fed, beef, and rosemary roasted potatoes. Nothing too fancy, but with quality, if simple, ingredients, it was the perfect meal. For him! Tagged with: Food & Drink + Beef...
- The Best $17.60 He Ever Spent
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Cooking
Retro Dinner: Chateaubriand with Bearnaise Sauce, Herbed Roasted Potatoes, and Popovers
Saturday night, another retro meal for Matt. Once again using this book (and wow...am I getting my mom's money's worth), I served up organic beef tenderloin, cooked the way Matt likes it (rare), with a rich, creamy, sauce. Matt said it was a nice accent for the steak, although given the quality of the meat, almost not necessary.
To go with, red-skinned potatoes which were quartered, tossed with melted butter and thyme, rosemary and oregano. They were roasted at a high temperature till soft and almost sweet...just perfect.
And because Matt loves them, and it seemed the perfect accompaniment to the steak, I made popovers from a 1955 Gold Medal Jubilee recipe booklet. They puffed up beautifully, were crunchy on the outside and a delicate web of layers inside; soft and chewy. Yum.
Tagged with
Food and Drink, Retro, Dinner, Steak, Organic, Cookbooks, Blogging
- Wartime Wednesdays: Manly Dinner
Planked Steak Amount of Meat to Buy for Each Person Meat shrinks from one-third to one-half in cooking. Therefore allow one-fourth pound of meat without bone for each serving, and one-half pound of meat consisting of lean, fat and bone as a minimum for...
- Wartime Wednesdays: From The Victory Kitchen
I'm known for being a bit of a retro-gal. My 1950's kitchen (with original stove, sink and metal cabinets), movies, clothes...and yes, cooking. I have a nice collection of older cookbooks, plus a hefty shelf of Gourmet magazines, going back to...
- Daddy's Day Dinner
Matt got to have anything he wanted; so it was a nice piece of Australian, grass-fed, beef, and rosemary roasted potatoes. Nothing too fancy, but with quality, if simple, ingredients, it was the perfect meal. For him! Tagged with: Food & Drink + Beef...
- The Best $17.60 He Ever Spent
Even though Matt is a carnivore, he doesn't actually consume a lot of meat. The majority of the animal-based foods he eats are chicken. Some sausage here and there, maybe, and occasionally, smoked salmon. It's something that just happened; neither...
- Not From Philly Cheesesteak
I'm from Northwestern Pennsylvania. Within driving distance from Pittsburgh. Ask anyone from PA, and they'll tell you the state should be divided in two, down the middle. Because the West and the East are so very different. The main cities...