Steak Diane

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The moment the flame leaps from the pan is when Steak Diane stops being just dinner and turns into theater. One second the skillet is quietly sizzling with butter, shallots and mushrooms; the next, a splash of cognac ignites into a dramatic burst of fire that fills the kitchen with warmth, aroma, and a bit of adrenaline! It's a dish with old school flair~rich, fast, and unapologetically indulent-and making it at home feels like bringing a bit of tableside restaurant magic right to your own stove.

 

Steak Diane

Two filet mignon steaks

Kosher salt and pepper

1- 2 tsp garlic powder 

6 T unsalted butter- divided

1 1/2 cup beef stock (homemade or Swanson)

3 garlic cloves, finely chopped

1 large shallot, finely chopped

4-6 ounces of mushrooms (I generally use a mixture of button, Shitake or hen of the woods or what ever is on hand)

1/4 cup cognac

1/4  heavy cream

1 T Dijon mustard

1 T Worcestershire sauce

1/4 tsp Tobasco sauce (any hot sauce will do)

1 T finely chopped chives

1 T finely chopped Italian parsley 

 

 Set the steaks out 1-2 hours ahead of searing the steaks. Season the steaks generously with salt, pepper and garlic powder.

In a large skillet over medium-high heat, heat 3 tablespoons butter until sizzling and almost brown, add the steaks and cook, turning once, until evenly browned, 4-5 minutes for medium rare. Transfer to a plate to rest.

Return the skillet to medium high heat and add the beef stock. Cook, stirring to deglaze, until the liquid is reduced by two thirds, about 8-10 minutes. Pour the demi-glace through a sieve into a heatproof bowl and set aside.

 Return the skillet to medium-high heat and add 3 tablespoons of butter. When the butter is melted and the foam begins to settle, add the garlic and shallot, cook, stirring frequently, until soft, about two minutes. Add the mushrooms ad cook, stirring until they soften and begin to release their liquid, they will then begin to brown....about two minutes more.

 

NOW the fun begins! (I always have a small extinguisher nearby or a flame retardant blanket)

 

Add the cognac, then carefully light  with a long match or lighter to flambe', shaking gently until the flame dies down. Stir in the reserved demi-glace along with the cream, Dijon mustard, Worcestershire, and the Tabasco.

Return the reserved steaks to the skillet, lower the heat to simmer, and cook, turning to coat with the delicious sauce. Simmer until the sauce thickens and the meat is warmed through, about four minutes.

To serve- transfer the steaks to your warmed plates; stir the chives and parsley into sauce, and drizzle it over the steaks.

 

When the flames fade and the sauce settles into its silky, savory finish, you're left with the true reward of Steak Diane: tender steak coated in a deeply flavorful, buttery pan sauce that tastes more complicated than it is. It's the kind of dish that feels a little dramatic, a little luxurious, and completely worth the few minutes of excitement at the stove. 

Enjoy the quiet satisfaction that comes after the show is over...... 

 

Our little Brody! We are back home to our puppy.... we enjoyed our relaxing three weeks in Ocho Rios, but missed our Brody boy. Thankfully, we have a wonderful live in caregiver for him who sent us photo's every day. They hiked, walked, shopped and some of the photos, made us laugh! Cheers! JJ

 

Buffalo Chicken wings

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The big game is almost here and my Seahawks are in!! We are so excited! I love wings and created this easy and delicious recipe for the game!

Buffalo Chicken Wings

3 lbs. chicken wings

1  T Baking powder

3/4 tsp salt

1/2 cup Franks hot sauce

4 T melted unsalted butter

1 T molasses 

Pre heat oven to 250 F degrees

Combine baking powder, salt and put into a one gallon zip lock bag. Next, throw in the wings and shake to coat thoroughly.

Arrange the wings on a baking sheet and bake in lower middle of oven for 30 minutes.

Increase the oven temperature to 425 F degrees. Move the wings  up to upper middle of oven. Bake the wings until they are crispy.

While the wings are in oven, whisk the melted butter, molasses and hot sauce together in large bowl.

When the wings are crispy, take them out and put them into  the bowl and mix to coat them thoroughly.

I serve with my Blue Cheese dip, carrots, celery and some Frito dippers.

 

 We are off Jamaica! Our annual trip to our cottage is here! This is where I unplug, reading 8 or more books, watercolor painting by the ocean, getting massages, needle pointing and just totally relaxing. And yes, I write a few blogs, so, come on back to see what I have for you. Go Seahawks!

 

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French Dip sandwiches- slow cooker

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 It's game day! And my team is in the play offs! Wee Bear and I will be watching and my slow cooker will be cooking! Easy squeazy! 

 

Whether you're planning an intimate gathering for close friends or a massive party for the big game, this recipe will have guests talking long after game day.

 

The magic of great game day food isn't just in the recipes, it's in the memories you create when friends and family gather around delicious food to cheer, laugh, and celebrate together. 

 

 

French Dip Sandwiches- slow cooker

 

2 T olive oil

2 1/2 - 3 lb. Chuck roast (I order my beef from Snake River)

Kosher salt

Pepper freshly ground

2 1 ounce packages of dry onion soup 

2 C water 

2 cans of Beef broth

 

Crusty rolls- I use Ciabatta 

Butter 

Optional - Provolone cheese

 

 Season the Chuck roast with salt and pepper while heating the olive oil in a large skillet.

 

When the oil is sizzling, brown the roast on all sides.

  

 Put the roast in the slow cooker and add the dry onion soup, the water and the broth.

 

Cook on high for 4-6 hours or on low for 8-10.

 

When the meat is tender. Take out of the cooker, and slice thin or shred on a cutting board. I use a electric knife that I have had for 40+ years to slice thin.

 

Butter the Ciabatta and broil until toasty on top. 

 

Pile the thinly sliced meat on the rolls, put a slice of provolone on top if you like. If you put the provolone on, broil quickly to melt.

 

Strain the juices of the slow cooker into small ramekins and serve! 

 

Serve with french fries, salad, chips or pickles! 

 

 

 Meet our new family member, Brody! Brody came to us at less than 5 lbs, now he is a whopping 8.2 lbs! He is a Cavapoo, a mix of a 8 lb poodle (sire) and a 12 lb Cavalier King Charles (dame). Needless to say he is our new obsession! We even shortened our annual trip to Jamaica by a week and cancelled our 4 month world cruise because of this heart melting puppy. We just can't be away from him!

 

 

 

 

Pork Milanese

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Wee bear loves this dish....and I can tell you....so do I! 

The key to making this dish is to not overcook. I do it all in the skillet-not in the oven. It takes just 2-3 minutes per side of pan frying and that's it. The outside is crispy and wonderfully crunchy...yum, yum yum! Inside is juicy and flavorful.

Chai Shortbread

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 In India, chai means tea, and it derives ffrom the Chinese word, cha'. The sweet, spiced beverage we know as "Chai" in america is a specific preparation called Masala Chai, which translates to "spiced tea".

So, while we often hear the phrase, Chai Tea, in America, it's actually a redundancy. Saying "Chai tea" is literally, "tea-tea"! The same can be said for "shortbread cookie", since shortbread are cookies.

I added a classic blend of ground spices to my Chai Shortbread: allspice, cardamom, ginger, pumpkin spice and nutmeg. I find a splash of vanilla extract rounds out the sweet and spicy flavors.

I also added a dot of white chocolate on top (entirely optional).

These cookies scream Fall and Winter! They are warmly spicy without being to assertive. If you like it milder, just reduce the quantity of spices to your personal preference. Or, you can pump it up further by adding a little ground pepper or crushed fennel seed.

 

Chai Shortbread

1 cup unsalted butter, room temperature

2 tsp vanilla extract

2/3 cup granulated sugar

2 tsp ground black tea leaves

2 tsp pumpkin pie spice

2 tsp ground ginger

1/2 tsp allspice

1/2 tsp cardamom

1/2 tsp kosher salt

2 cups all purpose flour

Preheat the oven to 350 F. Line a baking sheet with a silpat or parchment paper and set aside.

Mix the butter, sugar, vanilla, tea, pumpkin spice, ginger, allspice, cardmom and salt on medium speed in a bowl with your mixer for 2 minutes.

Add in the flour with mixer on low until just combined.

Transfer dough to a lightly floured surface or between plastic wrap. Using a rolling pin, roll out to about 1/3 inch in thickness. Cut out with a 2 inch round cutter or any shape you prefer.

Place the cookies on the prepared cookie sheet and bake for 8-10 minutes until golden on edges.

Move the cookies to wire rack to cool for a few minutes.

Optional - melt some white chocolate and dot the top of each cookie.

 

Perfect with a cup of tea- Chai is ideal for digestion and relaxation because of its blend of spices...it aids gut health and reduces bloating.

You can store in a airtight container for 7 days or freeze for a month.

 

 

 

French Onion Soup

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 Fall is on it's way! Here in Coeur d' Alene, Idaho, temperatures are dropping. It is still sunny and the river is beautiful, but, the temperature is cooler. I'm getting my power walk in every morning on the centennial trail and it is perfect! 

I decided to make a Fall soup that my hubster loves! He orders it every chance he gets at a restaurant.....I have never shared that I can make this soup...this is one that we learned to make in my culinary journey. He was thrilled!

Mixed Berry Pavlova

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I think of Pavlova as a Summer dessert, however, it is delicious anytime when you want a easy, light dessert. This mixed berry pavlova is not only elegant and delicious, but also easy to make! These individual meringues are crisp on the outside and soft and marshmallow- like in the center.