Tuesday, December 2, 2008

steak frites

the night before thanksgiving last week, b and i made a traditional steak frites dinner.

recipe for the bernaise sauce via gourmet magazine:

For béarnaise

* 1/4 cup dry white wine
* 1/4 cup white-wine vinegar
* 1/4 cup finely chopped shallots
* 2 tablespoons chopped fresh tarragon, divided
* 3 large egg yolks
* 1 stick unsalted butter, cut into 8 pieces
* 1/2 teaspoon fresh lemon juice, or to taste

Boil wine, vinegar, shallots, and 1 tablespoon tarragon in a small heavy saucepan until liquid is reduced to 2 tablespoons, then strain through a fine-mesh sieve set into a medium metal bowl, pressing on and then discarding solids.
Whisk yolks into vinegar mixture, then set bowl over a pan of barely simmering water and cook, whisking constantly, until yolks have thickened slightly (do not scramble).
Whisk in butter 1 piece at a time, adding each piece before previous one has melted completely. Remove from heat and whisk in lemon juice, remaining tablespoon tarragon, 1/2 teaspoon salt, and 1/2 teaspoon pepper (or to taste). Serve steaks with sauce.

For frites (via msnbc a la balthazar chefs)


• 6 Idaho potatoes
• 2 quarts peanut oil
• Good-quality sea salt


Peel the potatoes and cut each one lengthwise into 1/4-inch-thick slices. Stack a few slices and cut lengthwise every 1/4 inch, resulting in fries that are about 4 to 5 inches long and 1/4-inch thick.

Transfer the sliced potatoes to a large bowl and cover with water. Refrigerate and soak for at least 12 hours or overnight. Drain the fries at least 20 minutes before cooking them and dry on kitchen towels.

Pour the peanut oil into a Dutch oven or large saucepan. Attach a candy thermometer to the pot to gauge the oil's temperature and turn on a medium flame. When the oil reaches a temperature of 370º F, add a third of the cut potatoes. The oil temperature will drop to about 280º F when the potatoes are thrown in. Cook for 3 minutes, remove with a slotted spoon, and set aside on a baking sheet. Return the oil to a temperature of 370º F and add the next batch. Repeat the process until all the fries are done.

For the second fry, heat the same oil to 380º F. Add half the fries and cook for 3-1/2 minutes, or until golden brown. Remove from the oil and drain on absorbent paper while the other half is frying. Sprinkle with sea salt on a baking sheet and serve as soon as possible.

recipe for the sauteed mushrooms via the silver spoon:

1 1/2 pounds cremini mushrooms, sliced
juice of 1emon
2 tablespoons olive oil
1 fresh tarragon sprig, chopped
4 fresh chives, chopped
1 fresh thympe sprig, chopped
1 fresh chervil sprig, chopped
1 teaspoon fennel seeds
salt and pepper

slice the mushrooms thinly and sprinkle with lemon juice. blanche in boiling water for a few minutes then drain. heat the oil in a pan, add the mushrooms, herbs, and fennel seeds and cook, stirring frequently, for 5 minutes. lower the heat and cook the mushrooms slowly in their own juices until tender. season with salt and pepper, remove from heat, and place in a warm serving dish.

ta da!!

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