Steak and Potatoes

Perhaps one of the fundamentals that every good cook should have down pat, the humble steak and potatoes provides an ample canvas for people to paint with, using herbs, spices, sauces, and whatever tickles their fancy. However, my dad (and any chef worth his salt) stresses that making a good steak requires only salt, pepper, paprika and oil (in addition to a really super cut of beef). As for the potatoes, both he and I are generally roasters, but I decided to go a different route by semi-poaching my potatoes and carrots (yes, we do need vegetables sometimes) in butter, followed by white wine. Here's the simple recipe I had (thanks to Fred Meyer for their reduced value steak, since I'd never purchase steak loin at $15.99/lb).

Seared and Broiled Steak

(serves 2)

2 4 oz. loin steak.

Salt

Pepper

Paprika

Pre-heat your oven to broil. Let your cast-iron pan heat up on high heat until very hot, then add olive oil (it should not smoke, but you should see a few wisps). Season both sides of your steaks, then sear each side for one minute each. Then, place the pan in the oven, broiling for a total of four minutes, turning the steak every minute. Remove steak and wrap it in foil to cook with the residual heat for five minutes. Serve. Comes out medium, medium-rare.

Butter and White-White Poached Potatoes and Carrots

(serves 2)

2 small to medium sized russet potatoes, peeled

1 carrot

1 shallot, chopped

3-4 tablespoons butter

some leftover white wine

sage, chopped chiffonade

chives, chopped

Place your sauce pan on medium to medium low heat to melt two tablespoons of the butter. Add the shallot and sage first to saute. Then add your potatoes and carrots, making sure not to crisp or sear. Cook it at medium heat, adding the rest of the butter. Leave covered for about ten minutes. Afterwards, turn heat up to high and pour in your white wine, enough to leave a layer of liquid, but not even close to submerging the root vegetables. Cook off all the alcohol, then cover and cook again for another five to ten minutes, or until tender. Add chives at the end.

In addition to these dishes, I ended up making a pseudo-dessert, which started out as a meal for Nealon until I made too much. Basically, it's a mashed yam recipe, sweetened with raisins, brown sugar and maple syrup. I incorporated half-and-half into the yams. Top it off with some whipped cream and chocolate syrup: