Whew. What a blog-post-title, right?
I mentioned earlier that my hubby has been shoveling a lot snow. Big, fat, wet, sloppy snow. And that perhaps my squash soup wasn’t really holding its own and making up for all the work he’s been doing. So, I decided to rectify that with some steak.
Steak rectifies all.
A note about my hubby: he truly is a trooper. He pretty much eats whatever bizarre concoction I put before him.Without any complaint. And I think that’s saying a lot, because I can get a little, um, experimental in the kitchen. So like I said, a good steak rectifies all. Just look at it sitting in that pan, sizzling-away.
I’m not usually into the meat-potato-vegetable kind of dinners. But strange things happen when you have loads of potatoes, and a 30 lb head of cabbage to use up.
There’s kind of a lot going on here. I’ll give you the recipe for all three dinner elements.
Well, here is the recipe for the filet. I don’t use the butter, and I also omit the Roquefort Chive Sauce. Otherwise, this is an awesome, simple, solid steak recipe. And why wouldn’t it be? Ina Garten is a goddess. Ummm what about the fleur de sel? That’s just salt. No need to say it in French, folks. I got to use my mortar and pestle to coarsely ground pepper. How fun.
Mashed Rutabagas and Potatoes
(Adapted from this recipe)
2 medium sized rutabaga, peeled
4 medium sized peeled potatoes (mine were russets)
1 clove of roasted elephant garlic (or, like, 4 regular cloves of garlic)*
Salt, to taste
fresh ground black pepper
1/4 cup of milk
1/4 cup of light sour cream
3 ounces of asiago cheese
1 tbs green onion, sliced thin
1 tbs of chopped fresh parsley
- Cut the root veg into similarly sized pieces. Potatoes tend to cook faster than rutabaga, so its okay if they are a little bigger.
- Place the rutabaga and potato in a large pot. Cover with cold water and bring to a boil.
- Turn the heat down to a simmer, cover and cook for 10 minutes or until done.
- It’s done when you can easily poke it with a fork.
- Drain the root veg.
- Mash them up a bit.
- Add garlic, a bit of salt, pepper, milk, sour cream and cheese.
- MORE MASHING! I like to use a hand held mixer at this point, but who am I to tell you how to make mashed potatoes? Don’t be alarmed if you can’t get it super smooth. The rutabaga tends to be chunkier than the potato.
- Stir in the green onions and parsley.
*If you haven’t conveniently roasted your garlic ahead of time, you can saute it in a little bit of olive oil until soft, instead.
2 cups of savoy cabbage, cut into thin strips
1 tbs olive oil
2 cloves of garlic, finely chopped
1/2 cup quinoa
1 cup of vegetable broth
- Cook the cabbage in the olive oil for a few minutes on medium heat until it begins to get soft.
- Add the garlic and quinoa. Cook until the quinoa gets a lil toasty.
- Add the broth and cover. Bring to a simmer and cook until quinoa has absorbed the liquid, about 10 minutes.