A three-item value-pak of nicely-priced beef steaks formed the heart of last Wednesday's plan for dinner: grilled ribeyes, seasoned only with salt and pepper, but cooked to a pretty solid medium-medium rare in spite of their thinner cut. Red-skinned potatoes were transformed into scallion-and-sour-cream mashed potatoes, and I made a red wine demiglace cream sauce to ride over top. It was a triumphant weeknight dinner, if I may say so, given how much I love warm weather and steak and the joy of good people around the table.
This take on mashed red potatoes was inspired by "Sour Cream and Onion Smashed Potatoes," by María del Mar Sacasa. In Cook's Country, February/March 2009, p. 9.
Creamy Peppercorn Sauce loosely adapted from “Steak au Poivre," by Dawn Yanagihara. In Cook's Illustrated, September & October 2001, p. 8-9.
No comments:
Post a Comment