From France...to the Backyard

Well, we have gone from France for dinner..(which sounded really jet setter)...to the backyard. Yep. We're gonna do it again. We're bbqing. I tried to slide that french steak dinner thingy in under the radar..but he caught it.."What?" "We're not going to bbq that steak?" O boy, so there you go. And I went from scalloped potatoes with gruyere to every guys favorite...double stuffs...

Double Stuffed Potatoes

Bake some russet potatoes till done.

Cut in half and scoop out.

Mash potatoes in a bowl with some butter, milk, sour cream, black olives, gruyere cheese and s and p.

Fill potato shells with mixture.

Bake @ 350 degrees till hot and bubbly. About 35 to 40 minutes.

First Crush

This was my first crush. I was in high school and I fell hard. " A Treasury Of Great Recipes" by Mary and Vincent Price. I have had this book for over 30 years and Vincent is the one for me. I love how the book takes you to restaurants all over the world. And tonight we are going to have dinner in France.We are going to have Steak Chevillot. Chef Chevillot of the Hotel de La Poste is the chef that considers this dish as one of his specialties. The recipe is simple, really. "A Treasury of Great Recipes" was first printed in 1965. It is out of print, but I have seen it on Alibris.


Steak Chevillot

Serves 4

butter
fillets of beef
shallots
red Burgundy
flour
marrow bones
(optional)

STEAK:

In a skillet heat: 1 tablespoon butter and in it cook over high heat 4 fillets of beef, each 1 1/2 inches thick, for about 4 minutes on each side, or until brown and done to taste. Remove fillets to a warm serving platter and keep warm. Drain fat from skillet and return skillet to moderate heat.

SAUCE:

1. Add: 1/2 teaspoon butter and 1 tablespoon minced shallots and cook for 30 seconds.
2. Add: 1/2 cup red Burgundy and cook until wine is reduced by half its quanity.
3. Stir 1 teaspoon flour mixed to a smooth paste with 1 teaspoon butter and cook, stirring, for 30 seconds.
4. Swirl in 1 tablespoon butter and when butter is melted, add: 2 tablespoons red Burgundy.

Presentation:

Spoon 2 tablespoons of the sauce over each fillet, and serve immediately. If desired, top each fillet with a slice of poached beef marrow.

High Hopes

Today is the day that I hop on the wagon and join "The Bread Bakers Apprentice" challenge. It is a group of bakers that have joined Nicole at "Pinch My Salt" and are making a bread a week out of Peter Reinhart's award winning bread book.

A friend of mine told me recently (you know who you are) to keep your expectations low..that way, you're never dissapointed. I think that may be pretty good advice for me here. I tried this once before when the "Baking With Julia" book came out. It didn't go well. Those breads looked so beautiful in the pictures. Mine, however, were another story. And I consider myself a pretty good baker.But it was a challenge to be sure. So here I go again. Apron on, book in hand, got the King Arthur flour, got fresh yeast, am actually studying the book like a textbook...and this time... I hope I'm not dissapointed. To be honest, I'm keeping my expectations...low.

Oh, and that's Dande ..just hangin' out....