When I got the news that my topic submission for this months FoodBuzz 24,24,24 had been chosen I couldn’t have been happier! I have wanted to post on the subject of pairing wine with food for some time; however, I wanted to make sure I had all of the information correctly formatted before doing so.

First, a little aside, I want to thank Glenn for being able to put this class together on such short notice as sometimes is the case with the Foodbuzz 24,24,24 event. Glenn is the owner of Wineshark.com which is quickly becoming Dallas’ premier wine education website. What I love most about WineShark is the notion that “wine is for the real world. Wine doesn’t have to be snobbish or elite. It can be approachable, fun and affordable, but you need to be armed with the right knowledge. With a WineShark tasting, you’ll learn the simple tricks and techniques to dive into wine on your own and have a great time learning!” a concept that Glenn brings to light brilliantly throughout the entire class with both witty humor and fantastic stories. His class was full of information and I hope to do my best at bringing this information to you. However, if you have any questions please feel free to contact Glenn at Wineshark.com as he would be more than happy to answer any questions you might have!

When you sit down for a meal, whether it’s at home or at an elegant 5 star restaurant, knowing how to pair wine with food is a handy skill to have as wine is a fantastic way of taking whatever meal you are about to enjoy to the next level. Glenn does a great job of breaking wines into three categories which allows you to quickly make a decision without too much complicated thinking on your part. In the Wineshark class you learn that wines can do one of three things: they can serve as a compliment, contrast, or substitution to the dish.

Complimentary wines have flavors that are similar to that of the food. They blend and enhance a small range of tastes.

Contrast wines have flavors that are different from that of the food and can strengthen the flavor by providing an opposing taste.

Substitution wines provide a flavor the food lacks altogether, filling a hole in the flavor profile.

It’s really amazing how a complimentary wine can enhance the flavor of subtle notes within your dish. We began our meal by pairing a 2005 Domaine de la Becassone Cotes Du Rhone wine with a light summer salad. The summer salad consisted of greens, a little cilantro, and some black pepper along with a light vinaigrette dressing. The slight herbal note within this wine was able to compliment and enhance the herbal notes contained within the greens of the salad creating a light and refreshing meal starter.

Substitution wines can be a great choice for many dishes as well. Substitution wines do a great job of tricking your taste buds into thinking there is an additional layer of flavoring when really there isn’t one. To exemplify this we did a quick butter sauté to our shrimp and served them with some herb butter. This was then paired with a 2008 Brancott Sauvignon Blanc which is a wine that is known for its citrusy characteristics of honeydew lemon and grapefruit. I must admit I was really surprised as to how much a difference a substitution wine can make. The citrus flavors in the wine really burst through and tricked the taste buds into believing the shrimp had been marinated within a citrus sauce for hours.

Glenn then provided us with another example of the effects a complimentary wine can have. We were served a cracked peppercorn and salt crusted roast pork loin with a chipotle cream sauce. He paired this with a 2003 Rincon Pinot Noir. The peppery notes within the wine really caused the pepper flavor with the dish to explode. Despite the fact that this dish was served with a spicy chipotle cream sauce, the peppery notes were the star as they really came forward with the wine.

Contrast wines have exactly the opposite effect than that of a complimentary wine. A seared blackened tuna was prepared with an extremely hot wasabi sauce. The purpose here was to show how a contrast wine will strengthen flavor by providing an opposing taste. The fruitiness of the 2007 Monchof Estate Riesling was able to cool the flames emanating from the heat of the wasabi causing the silky flavor of the tuna to really pop! Contrast wines can be great for meals that have a strong flavor that sometimes overpower the dish.

One of the things I really enjoyed about this class was the fact that Glenn truly believes that wine can be paired with every meal, even something as simple as Texas BBQ Brisket. The 2006 Vina Gormaz was served as a substitution wine. The spicy flavors of the brisket will fill the tip of your tongue while the wine can fill in the gaps causing the smoky flavor of the brisket to really explode.

Finally we finished our meal with another example of a complimentary wine. We paired one of Glenn’s favorite wines a 2006 Writer’s Block Syrah with some milk and dark chocolates. The compliment here showed how the silkiness of this wine can bring out the silkiness of the chocolate.

When asking yourself how to pair wine with food you really only need to remember this one simple concept. Wines can compliment, contrast or substitute flavors contained within a dish. So the next time you sit down for a meal choose your wine based on whether you want to enhance the flavor, tone down the flavor or create a flavor within your meal and enjoy, enjoy, enjoy!

The August 2009 Daring Bakers’ challenge was hosted by Angela of A Spoonful
of Sugar and Lorraine of Not Quite Nigella. They chose the spectacular Dobos
Torte based on a recipe from Rick Rodgers’ cookbook Kaffeehaus: Exquisite
Desserts from the Classic Caffés of Vienna, Budapest, and Prague.

My vacation is officially over. While I had fun on my trip and enjoyed massive amounts of relaxation I was extremely excited about getting back into the kitchen and what better way to kick the rust off by starting with a Daring Bakers Challenge?

While last month was my first dip into the Daring Bakers world I definitely felt as though this months challenge was really a difficult challenge. Maybe it was the fact that I have enjoyed myself too much on vacation; or maybe it was the fact that I was under the gun to get this challenged baked in a short time I found myself rushing to finish my torte in a reasonable amount of time.

If you are not failure with this cake I would recommend you give yourself a little more time then what is described in the recipe but the extra effort is really worth the effort. Light and fluffy this cake is extremely delicious! Bon Appetite!

Equipment

2 baking sheets
9” (23cm) springform tin and 8” cake tin, for templates
mixing bowls (1 medium, 1 large)
a sieve
a double boiler (a large saucepan plus a large heat-proof mixing bowl which fits snugly over the top of the pan)
a small saucepan
a whisk (you could use a balloon whisk for the entire cake, but an electric hand whisk or stand mixer will make life much easier)
metal offset spatula
sharp knife
a 7 1/2” cardboard cake round, or just build cake on the base of a sprinfrom tin.
piping bag and tip, optional

Prep times

Sponge layers 20 mins prep, 40 mins cooking total if baking each layer individually.
Buttercream: 20 mins cooking. Cooling time for buttercream: about 1 hour plus 10 minutes after this to beat and divide.
Caramel layer: 10-15 minutes.
Assembly of whole cake: 20 minutes

Sponge cake layers

6 large eggs, separated, at room temperature
1 1/3 cups (162g) confectioner’s (icing) sugar, divided
1 teaspoon (5ml) vanilla extract
1 cup plus 2 tablespoons (112g) sifted cake flour (SUBSTITUTE 95g plain flour + 17g cornflour (cornstarch) sifted together)
pinch of salt

Chocolate Buttercream

4 large eggs, at room temperature
1 cup (200g) caster (ultrafine or superfine white) sugar
4oz (110g) bakers chocolate or your favourite dark chocolate, finely chopped
2 sticks plus 2 tablespoons (250g) unsalted butter, at room temperature.
Caramel topping
1 cup (200g) caster (superfine or ultrafine white) sugar
12 tablespoons (180 ml) water
8 teaspoons (40 ml) lemon juice
1 tablespoon neutral oil (e.g. grapeseed, rice bran, sunflower)
Finishing touches
a 7” cardboard round
12 whole hazelnuts, peeled and toasted
½ cup (50g) peeled and finely chopped hazelnuts

Directions for the sponge layers:

1.Position the racks in the top and centre thirds of the oven and heat to 400F (200C).
2.Cut six pieces of parchment paper to fit the baking sheets. Using the bottom of a 9″ (23cm) springform tin as a template and a dark pencil or a pen, trace a circle on each of the papers, and turn them over (the circle should be visible from the other side, so that the graphite or ink doesn’t touch the cake batter.)
3.Beat the egg yolks, 2/3 cup (81g) of the confectioner’s (icing) sugar, and the vanilla in a medium bowl with a mixer on high speed until the mixture is thick, pale yellow and forms a thick ribbon when the beaters are lifted a few inches above the batter, about 3 minutes. (You can do this step with a balloon whisk if you don’t have a mixer.)
4.In another bowl, using clean beaters, beat the egg whites until soft peaks form. Gradually beat in the remaining 2/3 cup (81g) of confectioner’s (icing)sugar until the whites form stiff, shiny peaks. Using a large rubber spatula, stir about 1/4 of the beaten whites into the egg yolk mixture, then fold in the remainder, leaving a few wisps of white visible. Combine the flour and salt. Sift half the flour over the eggs, and fold in; repeat with the remaining flour.
5.Line one of the baking sheets with a circle-marked paper. Using a small offset spatula, spread about 3/4cup of the batter in an even layer, filling in the traced circle on one baking sheet. Bake on the top rack for 5 minutes, until the cake springs back when pressed gently in the centre and the edges are lightly browned. While this cake bakes, repeat the process on the other baking sheet, placing it on the centre rack. When the first cake is done, move the second cake to the top rack. Invert the first cake onto a flat surface and carefully peel off the paper. Slide the cake layer back onto the paper and let stand until cool. Rinse the baking sheet under cold running water to cool, and dry it before lining with another parchment. Continue with the remaining papers and batter to make a total of six layers. Completely cool the layers. Using an 8″ springform pan bottom or plate as a template, trim each cake layer into a neat round. (A small serrated knife is best for this task.)

Directions for the chocolate buttercream:

1.Prepare a double-boiler: quarter-fill a large saucepan with water and bring it to a boil.
2.Meanwhile, whisk the eggs with the sugar until pale and thickened, about five minutes. You can use a balloon whisk or electric hand mixer for this.
3.Fit bowl over the boiling water in the saucepan (water should not touch bowl) and lower the heat to a brisk simmer. Cook the egg mixture, whisking constantly, for 2-3 minutes until you see it starting to thicken a bit. Whisk in the finely chopped chocolate and cook, stirring, for a further 2-3 minutes.
4.Scrape the chocolate mixture into a medium bowl and leave to cool to room temperature. It should be quite thick and sticky in consistency.
5.When cool, beat in the soft butter, a small piece (about 2 tablespoons/30g) at a time. An electric hand mixer is great here, but it is possible to beat the butter in with a spatula if it is soft enough. You should end up with a thick, velvety chocolate buttercream. Chill while you make the caramel topping.
Lorraine’s note: If you’re in Winter just now your butter might not soften enough at room temperature, which leads to lumps forming in the buttercream. Male sure the butter is of a very soft texture I.e. running a knife through it will provide little resistance, before you try to beat it into the chocolate mixture. Also, if you beat the butter in while the chocolate mixture is hot you’ll end up with more of a ganache than a buttercream!

Directions for the caramel topping:

1.Choose the best-looking cake layer for the caramel top. To make the caramel topping: Line a jellyroll pan with parchment paper and butter the paper. Place the reserved cake layer on the paper. Score the cake into 12 equal wedges. Lightly oil a thin, sharp knife and an offset metal spatula.
2.Stir the sugar, water and lemon juice in a small saucepan. Bring to a boil over a medium heat, stirring often to dissolve the sugar. Once dissolved into a smooth syrup, turn the heat up to high and boil without stirring, swirling the pan by the handle occasionally and washing down any sugar crystals on the sides of the pan with a wet brush until the syrup has turned into an amber-coloured caramel.
3.The top layer is perhaps the hardest part of the whole cake so make sure you have a oiled, hot offset spatula ready. I also find it helps if the cake layer hasn’t just been taken out of the refrigerator. I made mine ahead of time and the cake layer was cold and the toffee set very, very quickly—too quickly for me to spread it. Immediately pour all of the hot caramel over the cake layer. You will have some leftover most probably but more is better than less and you can always make nice toffee pattern using the extra to decorate. Using the offset spatula, quickly spread the caramel evenly to the edge of the cake layer. Let cool until beginning to set, about 30 seconds. Using the tip of the hot oiled knife (keep re-oiling this with a pastry brush between cutting), cut through the scored marks to divide the caramel layer into 12 equal wedges. Cool another minute or so, then use the edge of the knife to completely cut and separate the wedges using one firm slice movement (rather than rocking back and forth which may produce toffee strands). Cool completely.

Assembling the Dobos

1.Divide the buttercream into six equal parts.
2.Place a dab of chocolate buttercream on the middle of a 7 1/2” cardboard round and top with one cake layer. Spread the layer with one part of the chocolate icing. Repeat with 4 more cake layers. Spread the remaining icing on the sides of the cake.
3.Optional: press the finely chopped hazelnuts onto the sides of the cake.
4.Propping a hazelnut under each wedge so that it sits at an angle, arrange the wedges on top of the cake in a spoke pattern. If you have any leftover buttercream, you can pipe rosettes under each hazelnut or a large rosette in the centre of the cake. Refrigerate the cake under a cake dome until the icing is set, about 2 hours. Let slices come to room temperature for the best possible flavour.

Variations

Shape: The traditional shape of a Dobos Torta is a circular cake, but you can vary the shape and size if you want. Sherry Yard in Desserts By The Yard makes a skyscraper Dobos by cutting a full-size cake into four wedges and stacking them to create a tall, sail-shaped cake. Mini Dobos would be very cute, and you could perch a little disc of caramel on top.
Flavour: While we both love the dark chocolate buttercream and this is traditional, we think it would be fun to see what fun buttercreams you all come up with! So, go wild! Or, you could brush each layer with a flavoured syrup if you just want a hint of a second flavour. Cointreau syrup would be divine!
Nuts: These are optional for decoration, so no worries if you’re allergic to them. If you don’t like hazelnuts, then substitute for another variety that you like.

Egg concerns

The cooking process for the buttercream will produce lightly cooked eggs. If you fall into a vulnerable health group then you may wish to use an egg-less buttercream.

My bags are packed and I’ve never been so ready to go. I don’t know why but this year has seemed to be a little more hectic and chaotic then years in the past. My wife and I will be heading north with her twin sister and fiancé for the next 10 days. We will be staying at my family’s cabin in Minnesota. Our little slice of heaven! I have been making trips to this destination yearly ever since I was about 1 year old. There is no other place in the world I would rather be.

I don’t know what it is that draws me there the most. It could be the peace and tranquility of being miles away from the hustle and bustle of everyday life. IT could be that I LOVE fishing and being able to walk out the cabin door and hit the lake every morning causes me to wake up at sunrise without an alarm or cup of coffee. Or it could be…the insane amount of junk food I get to stuff my face with the entire trip!

Every year we make our trip north; which is no small feat considering it’s a 16 hour drive north. I would love to fly every year but due to the remote location you one; need a car and two; you would pay 10 million dollars in bagging fees at the airport with how much stuff you need to bring out there. So every year I make one recipe that is super simple, super quick, and super delicious. It’s not vacation time until I have made my favorite Traditional Chex Party Mix.

While I know that Traditional Chex Party Mix is not exactly “gourmet” or something that no one has seen before, however, it’s literally been a tradition in my family ever since I was a little child. I could eat this Chex mix daily. In fact; when I have been longing for a vacation and don’t have one anywhere in sight I will sometimes make this as a little mini escape. Never underestimate the power of food and how much it can alter one’s psyche.

Traditional Chex party mix can be made with a few simple steps. First pre heat your oven to 250 degrees. As the oven is warming place a stick of butter on a 10 x 15 baking sheet. When the butter has melted, pull it out of the oven mix in your seasoned salt and Worcestershire sauce. Now add your Chex cereal and nuts and in my families case pretzel sticks.

While the Chex mix calls for you to use bran and wheat Chex I find that these have become increasingly harder to find. Don’t fret! Feel free to substitute any of your favorites. This year we added honey Chex mix in place of the bran. If they are short two of the flavors just add a cup more of your two favorites!

Place this in the oven and stir every fifteen minutes. Once it comes out of the oven allow it to cool for 15 minutes and spread it on some super absorbent paper to cool. Once the mix has cooled place it in some large sealable containers and mix in your favorite M&M’s. I love to use peanut but my wife prefers regular. We usually make 2 batches. You’re now ready to hit the road! What I really love about this recipe is that it’s super simple, super delicious and super portable.

While I am on vacation I will try to photograph some of my favorite vacation foods but I can’t really promise anything because… well… I’M ON VACATION. So as I head out the door I ask you….

What’s your favorite vacation road trip food? Who knows maybe it can become a new tradition later on down the road….

Traditional Chex Party Mix
(I believe this recipe came right off the box of Chex mix but if not can you point me to where it came from so I can give credit where it is due.)

Ingredients:

½ cup margarine or butter
1 ¼ teaspoons seasoned salt
4 ½ teaspoons Worcestershire sauce
2 cups Corn Chex cereal
2 cups Rice Chex cereal
2 cups Bran Chex cereal
2 cups Wheat Chex cereal
1 cup unsalted peanuts
2 cups pretzel sticks
2 cups M&M’s

Directions:

Preheat oven to 250 degrees. While oven is heating melt butter on 10 x 15 baking sheet. When butter has melted mix seasoned salt and Worcestershire sauce.
Add Chex cereal, pretzels and nuts, mix until all pieces have been coated.
Heat in oven for 1 hour; stirring every 15 minutes.
Remove from oven and allow to cool for 15 minutes. Place on absorbent paper to cool. Once cooled place in air tight container and add M&M’s.

It just so happens that Peaches are in season (well sort of)! A friend of mine happened to be driving though the Texas Hill Country (down by Fredericksburg) and was gracious enough to pick me up some fresh peaches. It’s like the peach capital of Texas down there…. As soon as I saw them I knew exactly what I was going to make!

When we took out trip down to Fredericksburg Texas the other month the peaches were just becoming ripe and now we are at the end of the season, a somewhat sad reminder that the end of summer is slowly drawing near. While those of us in Texas would never guess that as 100 degree plus days seem to stretch late into the weekly forecast the end of the peach season here in Texas tells us that cooler days are not too far away.

I do have to admit Peaches are one of my favorite fruits. They look extremely beautiful, they smell fantastic, and they can be used for a million different delicious desserts from a simple peach cobbler to a delicious smooth and creamy ice cream.

With my vacation fast approaching (sometimes it feels as though it couldn’t come fast enough). This is why I wanted to share with you the recipe that I will be using to enjoy the peaches that were graciously brought up for me the other day.

That’s right Peach Sangria! I love Sangria during the summer (especially Peach Sangria) because it is such a light and refreshing drink. Peach Sangria for me is best enjoyed while on vacation; at a time when worries and schedules melt away and the fleeting days of summer seem to last forever.

This Peach Sangria recipe has been my go to recipe for pretty much every big summer vacation I’ve taken in the past couple of years. So if you happen to have a friend (or if you yourself decide you want to) stop and pick up some of the last fresh Peaches here in Texas I suggest you make yourself a large pitcher of Peach Sangria and do a little nothing for the next couple of hours or days (that’s really up to you).

Peach Sangria
Makes 10 tall drinks

Ingredients:

6 peaches skinned and sliced
1 cup peach schnapps
½ cup fine sugar
750ml bottle of rose wine
4 cups 7 up or other citrus flavored soda
1 cup rose champagne

Directions:

Place ingredients in a pitcher and stir with a spoon until well combined. Refrigerate for about 2 hours. Sit back drink and relax!

I am on a mission…..

And when I’m on a mission nothing can stand in my way. Not even the sacred traditions of what time certain meals are to be enjoyed.

Heck who am I kidding? I love to do breakfast for dinner all the time! Maybe it’s the kid in me but there is something about it that is comforting to me when you take a traditional breakfast meal and make it for dinner (like French toast).

But this week was a little different not only was this inspiration part kid it was also part MacGyver of me as I try to clean out my fridge (the very important mission).

Why is this such an important mission? Well in two weeks I will be taking a 1 week long vacation! I’m going to be heading north to Minnesota to stay at my family’s cabin in an effort to escape the heat of Texas.

Well I’m actually going because…well….I need a vacation…. Don’t we all?

As I was on this mission I noticed that a had an unusually large amount of Gruyere cheese left that desperately needed consuming (at least that’s what I told myself) as well as a couple dozen farm fresh eggs. Now when I say farm fresh eggs were talking strait from my parents neighbors farm where the chickens run free and peck at your feet as you collect your eggs fresh. I can’t even begin to tell you the difference these eggs make when you are baking (or in my case making Croque-Madames).

What I love about the Croque-Madame is the fact that it takes the already super delicious Croque-Monsieur and slams a fried egg on top to improve the already super nutritional meal. I can’t help but feel when the Croque-Madame was invented the very talented chef was on a mission to clean out his/her fridge as they were on their way to vacation.

I can even hear them in the kitchen going…. Gruyere…. Ham….Bread… well I could definitely do a Croque-Monsieur ….but what the heck am I going to do with all those eggs? I’m leaving for vacation in a week…. Hum… this gives me an idea!

To being our Croque-Madame we in fact start by creating a Croque-Monsieur. In a small saucepan melt some butter over low heat. Then add 2 tablespoons of flour and cook stirring for two minutes to create your (yup you guessed it) roux. What I love about a Roux is that all great sauces tend to begin with one!

Next we whisk in our milk and bring to a boil. The sauce will begin to thicken as we reduce the heat and allow to simmer for five minutes.

While the sauce is simmering shred a ½ cup Gruyere cheese. Add this and the mustard into the sauce and whisk until the cheese is melted.

Remove this form the heat and sprinkle with salt, pepper, and nutmeg. You now have a classic Mornay sauce (Which is one of the best parts of the Croque-Monsieur/Madame).

Now it’s time to build your sandwich. I know the recipe says to place the sauce on first but I find this difficult and confusing. Begin by buttering one side of our bread and placing it butter side down on a pan. Next spread 1 tablespoon Mornay sauce over your slices.

Stack your sandwich high with ham and some moderately thick slices of Gruyere. Don’t go skimping on the Gruyere here (you’ll thank me later).

Butter the remaining slices of bread and place them butter side up on top of the Gruyere. Allow these to cook on your skillet for a few minutes on each side until each side is a golden brown.

Spread the remaining Mornay sauce and place these in a broiling pan. If you don’t have a broiling pan don’t panic as it’s not really necessary here as this will not need to drain anything. Broil your sandwiches until the Mornay sauce begins to brown (about 2 minutes). While these are browning quickly fry up some eggs to place on top. When the Croque-Monsieurs come out of the oven allow to cool for 10 seconds and then make them Croque-Madames by placing the fried eggs on top. Bon Appetite!

Croque-Madame
A slightly altered recipe from The Gourmet Cookbook

Ingredients:

5 tablespoons unsalted butter, softened
2 tablespoons all-purpose flour
1 cup whole milk
6 ounces thinly sliced Gruyere
1 teaspoon Dijon mustard
Salt and freshly ground black pepper
Pinch of freshly grated nutmeg, or to taste
8 slices firm white sandwich bread, crusts discarded
¼ pound thinly sliced ham

Directions:

Make the Sauce:

Melt 2 tablespoons butter in a small heavy sauce pan over moderately low heat. Stir in flour and cook, stirring, for 2 minutes to make a roux. Whisk in milk and bringto a boil, whisking constantly. Reduce heat and simmer, whisking occasionally for 5 minutes.

Meanwhile, chop enough cheese to measure ½ cup. Whisk chopped cheese and mustard into sauce, then whisk until cheese is melted. Remove from heat. Season with salt and pepper and sprinkle with nutmeg. Cover with wax paper placed directly on surface to keep warm.

Make The Sandwich:

Lay 4 slices bread on work surface. Divide ham and remaining cheese slices among them. Spread 1 tablespoon Mornay sauce evenly on each of remaining bread slices and invert over ham and cheese. Spread half of remaining butter evenly on top of sandwiches and transfer, buttered sides down, to an oven proof 12 inch skillet. Spread remaining butter on top of sandwiches. Cook over low heat, turning ounces, until both sides are golden, 6 to 8 minutes total.

Preheat broiler. Leaving sandwiches in skillet, spread tops of sandwiches evenly with remaining Mornay sauce. Broil 5 to 6 inches from heat until sauce is bubbling and golden in patches, about 2 minutes. Transfer sandwiches to plates.

I wasn’t planning on posting this today.

In fact, I wasn’t planning on posting this at all….

But this dish was so delicious I just couldn’t think of anything that I could have posted in its place. Lucky for you and (more importantly) me that I like to photograph almost all of the meals I make just in case something like this comes up.

The funny thing is Steak au Poivre or “pepper steak”, is traditionally cooked with a filet mignon. Steak au Poivre is coated with loosely cracked peppercorns and seared to create a peppercorn crust to provide a pungent but complementary counter point to the high-quality beef. Steak au Poivre is usually seared at high temperature to cook the outside crust quickly while leaving the interior rare to medium rare and is traditionally served with a cognac pan sauce. What’s funny about this you ask?

Well the other day I was cruising through my gourmet cookbook looking for a little different way to dress up a steak. I came across this recipe and almost dismissed it because it called for New York Strips rather then the traditional filet mignon. That would have been a terrible tragedy.

What I love about this recipe is the very sophisticated flavors that have been balanced almost perfectly. The shallot and cognac pan sauce work wonderfully to balance the sharp contrast of the crushed peppercorns to create harmony in a dish that not only tastes great but really brings out the full flavor of a good steak. The fact that this recipe broke down my barriers with regards to the meat selection which means I now have a go to recipe for just about anytime I cook a steak. I have yet to try this however; I suspect that other cuts of meats may be just as delicious in the end….

To being Steak au Poivre, coarsely crush peppercorns in a sealed plastic bag and beat with the bottom of a heavy skillet. Crushing rather then grinding fresh peppercorns is key to the success of this dish as the intense bursts of flavor caused by biting into the little chunks of pepper are hallmarks of the dish. Pat your steaks dry and press the crushed peppercorns onto both sides of the steak at room temperature and let sit for a few minutes. While the recipe calls for the meat to sit at room temperature for 1 hour I really don’t recommend this as this places your steak in the temperature danger zone for too long a period for me to recommend it, especially for a steak that is traditionally cooked rare which can be risky in and of itself.

Preheat your oven to 200 degrees and season your steaks with a coarse salt. Heat some oil and butter in a 10 inch skillet over moderately high heat. Once the foam subsides add steaks and cook for 4 to 5 minutes for medium rare flipping once halfway through cooking.

Transfer the steaks to a baking sheet and place them in the oven. To keep warm and cook a little more while you prepare your pan sauce. Make sure you create your pan sauce quickly as your steaks will cook at this temperature. Take to long and your steak will go from rare to well done if you dilly dally (did I just use that phrase?).

Sweat some shallots and remaining butter until the shallots have softened which should take about a minute. Add your cognac (oh how I love the smell of cognac on the stove something about it is just so aromatic!) and bring this to a boil. Boil the cognac until it has been reduced to a glaze, which should take about 2 minutes.

Add your heavy cream and bring to a boil, stirring occasionally until the sauce is slightly thickened and reduced to about ¾ cup. This should take about 3 minutes. That’s it! I know this is traditionally served with various forms of mashed potatoes however, I love to substitute some extremely aldente cooked noodles to add a little more crunch to my dish. I highly recommend you make this for dinner tonight!

Steak au Poivre
From The Gourmet Cook Book

Ingredients:

3 tablespoons black peppercorns
4 (¾ inch thick) boneless top loin steaks aka New York or Kansas City etc.(about 8 oz each)
Coarse Salt
1 tablespoon vegetable oil
3 tablesppons unsalted butter
¼ cup minced shallots
½ cup Cognac
2/3 cup heavy cream

Directions:

Coarsely crush peppercorns in a sealed plastic bag, or between two sheets of wax paper, with the bottom of a heavy skillet
Pat steaks dry. Press pepper onto both sides of steaks and let stand at room temperature, loosely covered with wax paper for 1 hour.
Preheat oven to 200 degrees.
Season steaks with salt. Heat oil and 1 tablespoon butter in a 10 to 11 inch heavy skillet over moderately high heat until foam subsides. Add steaks in 2 batches and cook, turning once, until meat is just springy to the touch, 4 to 5 minutes per batch for medium-rare. With a slotted spatula, transfer steaks to a baking sheet with sides and keep warm in oven.
Pour off fat in skillet, then add shallots and remaining 2 tablespoons butter and cook over moderate heat, stirring, until shallots are softened, 1 to 2 minutes. Add cognac, bring to a boil, and boil until reduced to a glaze, about 2 minutes. Add cream and any meat juices accumulated on baking sheet, bring to a boil and boil stirring occasionally, until sauce is slightly thickened and reduced to about ¾ cup about 3 minutes. Season with salt.