Showing posts with label entertaining. Show all posts
Showing posts with label entertaining. Show all posts
With the holidays fast looming over us, I thought it would be fun to share a recipe with you today that is not the usual turkey or ham. Maybe you are wanting something decidedly different for your holiday meal.
If you are an American, you will have just had turkey only a few weeks ago, so more than likely are not wanting to have it again so soon.
Perhaps, like me, you are just wanting a change. Classic Steak Diane is a fabulous entree that would go perfectly on the holiday table. It works well as a celebratory dinner be it Christmas or New Year's Eve.
Not only is it delicious, but it is very simple to make and can be on the table in about half an hour tops!
Steak Diane is one of those vintage type of recipes that is very much coming back into vogue these days. My recipe was taken from Chatelaine's Adventures in Cooking, which was published in 1968, but the recipe is really much older than that.
The original recipe is reported to have been invented in the city of London, England, in the 1930's, and from the forties to the sixties was considered to be haute Cuisine! Very continental.
It is very similar to Steak Au Poivre actually, which also boasts a creamy rich sauce, with the main difference being in Steak Au Poivre the brandy is not ignited and in Steak Diane it is.
If you are afraid of fire, simply boil the cognac to reduce it to a stick glaze, rather than ignite. (I, myself don't really like igniting anything in my home.)
You will get all the lovely flavors of a good brandy without any of the fear.
WHAT YOU NEED TO MAKE CLASSIC STEAK DIANE
Nothing is extraordinary. Just simple ingredients of the best quality.
- 4 (4 ounce/115g each) beef tenderloin steaks
- 3 TBS light olive oil
- 10 medium sized button mushrooms, wiped clean
- 2 TBS butter
- 1 small shallot, peeled and finely diced
- 3 cloves garlic, peeled and minced
- 1/4 cup (60ml) cognac (can use a good brandy)
- 1 1/2 cups (360ml) good beef stock
- 1/3 cup (80ml) heavy or whipping cream
- 1 TBS Worcestershire sauce
- 2 tsp good Dijon mustard
- 2 TBS finely minced fresh flat leaf parsley
- 1 1/2 tsp fresh lemon juice
- fine sea salt and freshly ground black pepper to taste
- thyme sprigs, chopped spring onions or chopped parsley to garnish (optional)
Of course, the most important element of this dish is the steak. I have chosen to use beef tenderloin steaks. What my sister and I do is when they put the whole tenderloin on offer at the store, we will buy it and cut half into steaks and leave the other half for a roast.
Its win/win.
You can also use other steaks such as ribeye, sirloin, flank, skirt or hanger steaks. The trick is not to overcook any of the steaks so as to ensure a nice tender finish.
You will need to pound the steaks lightly to flatten them out slightly. Don't bash them.
The only mushroom I would not use are portabella mushrooms. They have a tendency to color the sauces you put them in a ghastly color and you want the sauce for this dish to be a lovely color of creamy brown.
If you only have banana shallots, then only use half the shallots. Also use smaller cloves of garlic unless you really enjoy the flavor of garlic.
HOW TO MAKE CLASSIC STEAK DIANE
This is really very simple to make and if you have everything in place (mise-en-place) before you start, it goes together very quickly!
Pound your steaks lightly to flatten them out slightly and then season your steaks generously on both sides with salt and black pepper.
Heat the oil in a heavy bottomed skillet over high heat until it almost smokes. Add the steaks. (Don't crowd the pan. Work in batches if necessary.) Sear for two minutes on one side, flip over and sear for one minute longer (medium rare) on the other side. Remove, set aside, and keep warm.
Add the mushrooms to the pan. Sauté for 6 to 8 minutes until they are golden brown. Push them to one side in the pan.
Add the garlic and shallots to the other side of the pan. Cook, stirring frequently, until they have softened and are starting to brown. Stir everything together and remove the pan from the heat.
Stir in the cognac, scraping up any brown bits. Return the pan to high heat and carefully ignite. (Stand back.) Leave until the flames die down and the alcohol is cooked out. Pour in the beef stock.
Bring to the boil, then reduce to a simmer and simmer gently until the stock reduces by half. Pour in the cream, Worcestershire sauce, mustard, lemon juice and parsley. Taste and adjust seasoning.
Return the steaks to the pan and heat through for one to two minutes.
Serve the steaks immediately with some of the sauce spooned over top of each. Garnish as desired.
This really is delicious. Juicy and tender, perfectly cooked steak in a lush and creamy sauce that is to die for. It doesn't really get much better than this.
I don't really recommend that you make this too far ahead of time. It is meant to be cooked and then eaten almost right after you cook it. To do anything else would really ruin a beautiful piece of meat and a spectacular sauce!
A salad would also be very nice on the side and, if you are a drinking person, a bottle of really nice red wine. Enjoy and Happy Holidays!
All of the content you see here on this page, both photography and written, are the sole property of The English Kitchen, Marie Rayner. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Yield: 4
Classic Steak Diane
Prep time: 5 MinCook time: 25 MinTotal time: 30 Min
This quick and easy steak dish from the 1960's is very simple to make and most impressive. It is perfect for a special meal or occasion. You can have it on the table in less than half an hour as well.
Ingredients
- 4 (4 ounce/115g each) beef tenderloin steaks
- 3 TBS light olive oil
- 10 medium sized button mushrooms, wiped clean
- 2 TBS butter
- 1 small shallot, peeled and finely diced
- 3 cloves garlic, peeled and minced
- 1/4 cup (60ml) cognac (can use a good brandy)
- 1 1/2 cups (360ml) good beef stock
- 1/3 cup (80ml) heavy or whipping cream
- 1 TBS Worcestershire sauce
- 2 tsp good Dijon mustard
- 2 TBS finely minced fresh flat leaf parsley
- 1 1/2 tsp fresh lemon juice
- fine sea salt and freshly ground black pepper to taste
- thyme sprigs, chopped spring onions or chopped parsley to garnish (optional)
Instructions
- Pound your steaks lightly to flatten them out slightly and then season your steaks generously on both sides with salt and black pepper.
- Heat the oil in a heavy bottomed skillet over high heat until it almost smokes. Add the steaks. (Don't crowd the pan. Work in batches if necessary.) Sear for two minutes on one side, flip over and sear for one minute longer (medium rare) on the other side. Remove, set aside, and keep warm.
- Add the mushrooms to the pan. Sauté for 6 to 8 minutes until they are golden brown. Push them to one side in the pan.
- Add the garlic and shallots to the other side of the pan. Cook, stirring frequently, until they have softened and are starting to brown. Stir everything together and remove the pan from the heat.
- Stir in the cognac, scraping up any brown bits. Return the pan to high heat and carefully ignite. (Stand back.) Leave until the flames die down and the alcohol is cooked out. Pour in the beef stock.
- Bring to the boil, then reduce to a simmer and simmer gently until the stock reduces by half. Pour in the cream, Worcestershire sauce, mustard, lemon juice and parsley. Taste and adjust seasoning.
- Return the steaks to the pan and heat through for one to two minutes.
- Serve the steaks immediately with some of the sauce spooned over top of each. Garnish as desired.
Fresh Fruit Bruschetta makes for a beautiful breakfast or brunch dish at the weekend, especially when it is drizzled with a lush Orange-Honey Cream!
One of the things I love most about the summer months is the availability of beautiful fresh and local fruit! One of the best ways to showcase and take advantage of it is to serve it every chance you can and this beautiful bruschetta is not only a great way to do that, but its quick, easy and delicious as well!
Perfect for when you are entertaining, (not that many of us are doing that at the moment) or even for when it is just you and the family!
Like any bruschetta you begin with slices of baguette, which get brushed with melted butter, sprinkled with cinnamon sugar and then toasted in a hot oven until they are beautifully crisp and golden around the edges.
Once cooled you top them with your favourite fruits. Today I have used kiwi, mango and strawberries from the garden. If you are not fond of any of those, substitute them with fruits you do like!
Any mix of ripe berries would work beautifully! Can you imagine how tasty strawberries, raspberries, blueberries and blackberries would be?
Just so long as your fruit is bite sized and the favours go together I think the sky is your limit!
These tasty Fresh Fruit Bruschetta are topped with a drizzle of Orange-Honey Cream!
If I was using blueberries I would be tempted to use lime instead of orange! Mint also goes well with most berries!
I always keep bake at home French baguettes in my freezer, ready to whip out and bake up for delicious options such as these tasty bruschetta!
If you think the Honey-Orange Cream is a bit messy for the top, keep it on the thick side and spoon it onto each brushetta before topping with the fruit.
On top or beneath, this lush cream is the perfect pairing with everything here.
It would be really fun to serve these for a special brunch with some Breakfast Taquitos and Virgin Margheritas (or real ones if you are a drinker!) Maybe throw in something lush for dessert. (Mmmm . . . cheesecake bites would be wonderful!)
Not too big, not too small . . .
These are a perfect two-bite indulgence, each bite bringing you a bit of crisp, creamy, tart, sugary and fruity deliciousness!
Fresh Fruit Bruschetta
Yield: 16 slices
prep time: 10 Mcook time: 12 Mtotal time: 22 M
Light and fresh, these delicious bruschetta are fabulous for a breakfast or brunch. Don't like the fruits suggestted? Substitute with your favourites!
Ingredients:
- 1 fresh French Baguette
- 4 TBS butter, melted
- 2 TBS castor sugar
- 1/2 tsp ground cinnamon
- 60g dairy sour cream (1/2 cup)
- 3 TBS honey
- 1 tsp freshly grated orange zest
- 10 medium strawberries diced
- 1 medium ripe mango, peeled and finely diced
- 3 kiwi fruits, peeled and finely diced
Instructions:
- Preheat the oven to 200*C/400*F/ gas mark 6. Line a baking sheet with some aluminium foil.
- Slice your baguette into 1/2 inch thick slices. Place on the baking sheet. Brush the top of each with some of the melted butter.
- Mix together the sugar and cinnamon. Sprinkle this evenly over top of the baguette slices. Bake for 10 to 12 minutes until golden brown around the edges. Allow to cool completely.
- While the bread is toasting, whisk together the honey, sour cream and orange zest.
- Prepare your fruits and gently combine together.
- Place your cooled baguette slices on a serving tray. Spoon some of the fruit over top of each slice. Drizzle some of the orange honey cream over top of each and serve immediately. (If the cream is too thick, you can thin it slightly with a bit of orange juice.)
What combinations of fruit would you use for these if you could? I think strawberry/blackberry/kiwi would be nice, as would raspberry and peachs or nectarines . . . . banana, pineapple, kiwi and coconut! You really can let your taste imagination go wild here!
I have seen quite a variety of these crisp buttery potato stacks on the Internet over the past few years. Some done like roses, some simply stacked. All attractive and crisp edged. All requiring a certain amount of faffing about.
At the weekend, I decided to put a different spin on them, and decided to try just layering them in concentric circles, radiating in size from larger overlapping slices on the bottom, topped with slightly smaller ones, all the way to a couple of really small slices in the centres, if that makes sense.
I was completely pleased with the end result. I ended up with beautiful rosettes of potatoes . . .
with buttery crisp edges, some of them being ruffled . . .
and yet at the same time meltingly tender in the middle . . . the tip of a sharp knife will slip very easily into the centres without any resistance . . .
Aren't they pretty? I think so . . .
At the same time they are beautifully flavoured . . .
with fresh herbs . . . earthy rosemary, grassy thyme, sweet parsley . . . .
fine sea salt and coarsely ground black pepper. Such a delicious combination!
You could add some garlic if you wanted to, but do be careful it won't burn. Burnt garlic can be quite bitter. These are actually quite perfect as is.
They look so pretty on the plate and would go with just about anything . . . poultry, meat, fish . . .
They would also make a beautiful side dish for dinner parties, especially if you are serving more than one course and you don't want people to fill up too much on any one course . . .
For a dinner party with multiple courses the recipe below could easily serve twice the number . . . as you would only want to put one rosette on each plate . . .
Such a pretty addition. I can hear all of the oooohs and aaaahs now!
I can't get over how very pretty these turned out and how incredibly delicious they are. Especially if you are a fan of crisp edges mixed with flavourful tenderness!
Yield: variable
Crispy Herbed Potato Rosettes
Crisp and buttery on the outsides, meltingly tender inside, with plenty of flavour. Pretty too!
ingredients:
- 2 pounds potatoes, washed, dried and unpeeled
- 2 TBS butter, melted
- 2 TBS light olive oil
- 1 tsp finely chopped rosemary
- 1 tsp finely chopped thyme
- 1 tsp dried parsley
- 1 tsp salt
- 1/2 tsp coarse ground black pepper
- low fat cooking spray.
instructions:
How to cook Crispy Herbed Potato Rosettes
- Preheat the oven to 195*C/375*F/ gas mark 6. Line two or three baking sheets with foil and spray generously with low fat cooking spray. Set aside.
- Trim the ends of each potato and then cut the remainder into 1/8 inch thick slices. Put into a bowl along with the melted butter, oil, herbs, salt and pepper. Toss together with your hands to combine well and coat all the potato slices as best as you can.
- Arrange the potato slices in layered rosettes on the prepared baking sheets, by creating circles of overlapping potatoes, with the largest size slices on the bottom, topped with smaller slices of overlapping potatoes, placing the smallest slices in the centres. You should get three or four layers, counting the centres.
- Bake in the preheated oven for 35 to 40 minutes, until the edges are golden brown and the potatoes are tender when you prod them with the tip of a knife. Keep a watch on them to make sure they don't burn, depending on how thin you have sliced them. Remove from the baking sheet with a spatula to a heated serving plate and serve immediately.
I really hope you will try these out at your next dinner party or occasion! I am having people over for Todd's Birthday later this week and really wanted to be able to present something as a delicious and yet very simple side for the Roast Beef I am planning on serving. I think this is it!
Up Tomorrow: Garlic Cheddar Chicken Bake
You are going to fall in love with this Sticky Toffee Pudding Cake Recipe that I am going to share with you today. Not only is it very simple to make, but its incredibly delicious.
It is also a great make-ahead dessert that you can make a few days before you want to serve it. You neeed only simply re-heat and sauce it when you want to serve it. This makes it the perfect recipe for entertaining.
Before retiring I worked as a personal Chef for a family that lived in a Manor House down in Kent. We had our own cottage on the Manor Estate and I cooked for the family, three squares a day on a daily basis.
On top of that I also cooked for special occasions such as Silver Service Dinner Parties, Ladies Luncheons and just about every special holiday going!
I did all the shopping, prepping, cooking and delivery of every meal, from one person on up to 25+ , and in the case of dinner parties that could mean 5 courses, not counting the appetisers I would to make to go along with pre-dinner drinks. I would usually make 3 or 4 of them.
It was a great opportunity for me to stretch my abilities and to grow as a chef. Money was no object as you can imagine. The lady of the house often spent in access of £500 on just the flowers for the table, so I had the best of ingredients to work with. In that way it was a dream job.
These Baby Sticky Toffee Pudding Cakes were a very popular dessert that I would serve on occasion. Individual date cakes, topped with a sticky toffee sauce and served with more toffee sauce for pouring and double cream. Everyone loved them.
I loved them too but not because of how delicious they were but because of the ease of preparation and for the fact that I could have them all but made up to two days before the occasion.
As you can imagine with so much food and so many courses to prepare, I tried to have quite a few dishes that were simple to make ahead as well as being delicious.
This was a real favourite. You can bake the cakes and cover them with the sticky toffee sauce up to two days prior to serving.
Covered and refrigerated, you only need take them out when you are ready to serve dessert and warm them up in a moderate oven while you warm up the remaining toffee sauce!
I would often have to double or triple the recipe depending on how many guests were in attendance. The cakes are single serving sized, moist and deliciously stogged full of lovely rich sticky dates . . .
It is the dates that give them that sticky toffee-ish flavour and incredibly moist texture. No dryness here.
The sticky toffee sauce is delectably delicious. You could almost be tempted to eat it with a spoon, its so tasty, but don't . . . its loaded with more than just flavour, lol.
There be PLENTY of calories, butter, cream and sugar in it as well. That's what makes it so gorgeously rich and decadent!
Best reserved for special occasions . . .
Once reheated you simply use a spatula to scoop them into heated dessert plates and spoon more toffee sauce over them. Pass the remainder at the table for those who care to pour it over their desserts . . .
My husband loves pouring cream with his . . .but you can also enjoy custard or clotted cream. I dare say even a small quenelle of vanilla ice cream would go well.
I remember being really surprised when I moved over here to the UK and saw people pouring cream right from the jug over their desserts. That was competely alien to me.
As well as warm vanilla custard sauce, they will often have both. They do love their puddings here in the UK, and they have some of the best and most delicious in the world!
Decadent and delicious like Sticky Toffee Pudding, which comes from the Lake District. If you are ever visiting the Lake District do partake of it as they have a secret recipe up there which nobody likes to share with outsiders . . .
I wouldn't be surprised if when you cut them open their veins don't run with Sticky Toffee Sauce!!
This dessert is not as dark and as rich as theirs is up in Cartmel, but it IS pretty darned delicious all the same!
Put it this way, if you serve these at your next Dinner party you are sure to get the treasured reputation of being the Hostess with the Mostess!
Resistance is futile . . . trust me on this.
Yield: 10
Baby Sticky Toffee Pudding Cakes
Delicious, easy and impressive. What's even better is you can make it all up ahead of time the day before you are having company for dinner and reheat it all at the last minute to serve. These were a popular dessert I used to make for dinner parties when I cooked at Brenchley Manor.
ingredients:
For the Cakes:
- 7 ounces coarsely chopped pitted dates (about 1 1/4 cups)
- 240ml water ( 1 cup)
- 1 tsp vanilla
- 1 tsp baking soda
- 235g plain flour (about 1 2/3 cups)
- 1/2 tsp baking powder
- 1/2 tsp salt
- 250g caster sugar (scant 1 1/3 cups)
- 60g unsalted butter, room temperature (1/4 cup)
- 1 large free range egg
For the Toffee Sauce:
- 400g soft light brown sugar (2 cups packed)
- 120g unsalted butter (1/2 cup)
- 500ml of double cream (2 cups)
- 2 TBS dark rum or brandy
To Serve:
- Vanilla ice cream, pouring cream or sweetened whipped heavy cream
instructions:
How to cook Baby Sticky Toffee Pudding Cakes
- Make the toffee sauce first. Whisk the sugar and butter together in a heavy saucepan over medium heat until the butter is melted. (The mixture will be grainy) Add the cream and bring to the boil. Boil until the mixture coats a spoon, whisking constantly. This will take about 10 minutes. Remove from the heat and allow to cool slightly. Whisk in the rum or brandy. (I use a tsp of vanilla at home instead.) This can be done up to two days ahead. Just put into a bowl, cover and refrigerate. Rewarm before serving.
- To make the cakes, combine the dates and water in a saucepan. Bring to the boil and then cook until the dates are soft, about 2 minutes. Remove from the heat and allow to cool to room temperature, stirring occasionally. When cooled, whisk in the vanilla and baking soda.
- Preheat the oven to 180*C/350*F/ gas mark4. Butter and flour 10 muffin or custard cups.
- Whisk the flour, salt and baking powder together in a bowl. Using an electric mixer, beat the butter and sugar together in another bowl. Beat in the egg. Add the flour mixture alternately with the date mixture in two additions, beating to blend well after each addition. Divide the batter equally amongst the prepared muffin cups.
- Bake the cakes for 25 minutes, until a toothpick inserted in the centre comes out clean. Remove from the oven. Allow to cool in the pan on a wire rack for 10 minutes before turning out onto a baking sheet which you have lined with foil. If the cakes have rounded tops, trim them off so that they sit flat on the baking sheet. Spoon 2 TBS of the toffee sauce over each warm cake. Let cool completely. (This can be done a day ahead. Cover with foil and refrigerate.)
- When ready to serve, preheat the oven to 180*C/350*F/ gas mark 4. Reheat the cakes on the baking sheet for about 10 minutes. Place onto hot serving plates and drizzle with any remaining toffee sauce (heated). Serve with cream or whipped cream.
My husband was in British Pudding Heaven with this. I don't know how he stays so thin. Most of them were sent next door to our neighbour. She has a big strapping lad who could polish off a few of these with one hand tied behind his back. Nobodies complaining!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
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