Back at ‘er – Steak and Potatoes

  • Recipes: Pan-fried sirloin steak with simple Chianti butter sauce and olive oil mash (page 158) & Braised peas with spring onions and lettuce (page 318)
  • Prep: Moderate
  • Taste: Good to Very Good
  • It sure has been awhile, hasn’t it? This happens when you land in Vancouver late on Sunday night, have to be at work the next morning while fighting jet lag and, to top it all off, the Sochi Olympics are on T.V. Now that that is all behind us, it is time to start up our challenge of making every recipe from the Jamie Oliver Cook book again

    With Laos down, the Dominican not until November, we have plenty of time to bang off some recipes. We are looking forward to an extended period of recipe making and hope that you ready to come along for the ride with us.

    Tonight I prepared two recipes, in what some would call a classic North American meal – steak and potatoes, with some braised peas thrown in for variety and colour. Each of the recipes were simple to make. Both required similar ingredients (read: lots of butter) and were very easy to prep. The only reason that I gave them a moderate in terms of prep, was not because of the technique required, but rather because there was a lot happening at the same time and it was difficult to keep things warm while I was making another piece of the dish. The sirloin and potatoes were actually listed as one recipe in the book. I feel that I am pretty competent in the kitchen but this did throw me off a bit. That and the fact that I decided to add another recipe, the peas. Thankfully the peas were very easy and required little time and did not need to be watched. It was another, ‘chuck everything in the pot, simmer, serve, enjoy.’ My kind of recipe. The fact that they were tasty was a bonus

    I used buffalo sirloin steaks, as that is what I had in the fridge. If I were to make this recipe again I would use beef. It has a higher fat content, which would have kept the steaks a touch more tender. I am not saying they were bad, but they were not as tender as they could have been. The red wine sauce that accompanied (third recipe within a recipe) was very tasty. I always enjoy wine in my food, or my glass for that matter. The most difficult part of this recipe was keeping the steak warm, while using the pan to make the wine sauce. Perhaps I poured too much wine, a common problem for me, in the pan, which caused it to take longer than normal to cook. I will remember to keep some in my glass next time.

    The potatoes….delicious. How could they not be with butter, olive oil, pepper and parmesan cheese? I did not find them as moist as my mom’s mashed potatoes, which simply have egg, milk and butter in them, but they were very good regardless and very easy to make.

    I would probably make each of these recipes again, with the enhancements mentioned above. Of course there are still another 100+ recipes to make before I can start repeating any of them!

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