Weekend Cooking

April 6th, 2008 · No Comments · Food Porn

Real quick, without a lot of 'splainin.

Friday night Ribeye steak. Cooked in the pan by first trimming some of the fat and melting it, adding some butter, and then some lard. Once done to a perfect medium rare, as you can see, set the steaks aside to settle while you add some red wine to the pan along with some fresh or sour cream to thicken. Then add the juice that has escaped from the steaks in the interim. I had a bit of chopped onion, minced garlic, and lots of freshly ground pepper. Much like a pepper steak sauce. So yummy.

I forgot to get a picture of the finished dish (just as I was late on the one above), but here is a tomato, basil & garlic purée that is a great addition to a dish of chicken mushroom fettuccine, which is what I made for guests and was devoured. (Yes, I'll do non "Paleo" for guests, from time to time.)

I took two small tomatoes, cleaned out the seeds so they are just skin & flesh, dice 'em and rapidly sauté in a little olive oil, crushed garlic, and basil fresh or dried. That was for five people. It's simply a dollop on the sautéed chicken breasts, which I did in olive oil (that's paprika seasoning). When complete I set the breasts aside in the warm oven, added white wine to deglaze the pan, and in the meantime nuked a big handful of fresh shredded Parmesan in a cup of heavy cream until it was smooth. Once the wine has reduced, I added just a couple of medium sized crimini mushrooms, chopped pretty fine and a small amount of onion, also chopped fine, and a touch of minced garlic. Once that was all soft, add the nuked cheese & cream, then about a half tub of créme fraîche. Then toss in the pasta. Then, add in all the juice that has exited the cooked breasts. I serve it with the breast alongside rather than cut in strips and mixed in. Add the dollop of purée and garnish with a light dusting of dried parsley. Wish I had take a photo of the finished deal.

Last up, this morning's frittata, which employed use of the leftover crimini mushrooms and Parmesan cheese. There's also a little bacon inside, as well as onion, and it's topped with some chopped prosciutto. Alongside are blueberries and red grapes in some heavy cream.