Again, hope Tiffy is feeling better and i think she should be quite done with Rome by now lol.
The last entry was about steak and man.. How can I leave out the classic potatoes that goes with ur steak hehe
Well of cos if u are weight concicious u can always have grill veggie instead of potatoes hehe
Ok let's see what I have done so far with my potatoes to go with steak. There are no hard rules but here are the options;
Roasted potatoes ; crunchy , to the bite
Mashed potatoes ; creamy , goes well if ur sauce is wholesome
Potatoe anna ( potatoe layer cake) ,
Sauteed potatoes; nutty,similar to. Roasted but takes slightly shorter time to do
Actually the list could go and go,but I doubt whomever is reading this actually wants to know the whole potatoe family so let's look at rough guide on 2 of the recommendations based on how easy or how long you wana stay in the kitchen while making them haha.
Roasted potatoes; 6-8mins to parboil, and another 30-40mins to roast in the oven
Skin them, parboil in salted boiling water for 6-8mins.
Drain them, cut into chunks, season with salt n pepper,drizzle with olive oil.
Put on a roasting tray, into an oven on abt 175-180deg for 35-40mins
Done!
Tips; always take a look at ur oven, ans learn to know its "temper", not all ovens give u perfect roasting based on reciepts, so stay around, look at the colour n make ur judgement call.
Mashed potatoes :15mins- skin them , cut into chunks, into boiling salted water for 10mins,
Test with fork to see doneness, once can go through easily means done.
Drain them, add sour cream, salt pepper to it n start mashing!
In short time u should end up with a creamy n delicious REAL mash you have ever tasted.
Rule no.1: never as in NEVER EVER buy those powdered mashed potatoes u find in supermarkets, those stuff are atriocious & might possibly be evil.. So stay away
Alriteee, I think that's quite alot of reading for 1entry, remember if ur sauce is very wholesome, go with mash, otherwise anyother is pretty fine. Till next time foodies!!!
p/s I dont really take pics of just potatoes so this shall be my 1st post without pics :)
Saturday, June 21, 2008
Monday, June 16, 2008
The perfect steak sauce ?
Tiffy was on MSN the other day and asked me how to make a good steak sauc, and I was like "haha finally I have a very good reason to update my blog since 6 mths ago LOL!"
Ok now back on track, let's talk about steak first, many ppl have certain flavour preference when it comes to their choice of food, just like say.. Pasta , some like it in tomato based sauce, some creamy, others maybe just in olive oil herbs.
So a steak sauce is just like how u prefer to eat ur steak, but the basic concept of a sauce is still there; remember always, a sauce is meant to compliment a dish by adding or enhancing the flavour, NEVER drown ur dish in a sauce ( like what those coffee shop western food store always do to their "steak")
So if ur goal is to make a steak dish , the options of sauce are plenty, there's diane sauce, pesto sauce, mushroom sauce, red wine ,marsala etc.
Since tiffy asked for a recommendation that would not mask too much of the steak itself, I would go with a red wine sauce.
Ok now HOW to make it,
Steak first
Season it with salt n pepper,herbs like rosemary parsley garlic etc. never add salt too early, always a few mintues even its about to go into the pan or grill, reason is if u add salt early, it will extract water or blood out of the steak, making it very wet n dry later on
Sear ur steak, remember, no colour, no flavour..so yeah..and yes i love the sound of it ..only nemo hates it..she likes to stand at the kitchen door and shake her head LOL.
After u pan fry ur steak to ur prefered doneness, let the meat rest in a foil for a few mintues, what this does protein will relax and the juice will "come back" evenly later when u eat it.
So u get a juicy n delicious steak later, anyway, if u eat well done steak.. Pardon me but I think you dunno how to eat steak LOL
Ok while the meat is resting, its time to work on the sauce, see those brown marks or stains in the pan after u take out ur steak? That's where a lot if the flavor is, so what u do now is add red wine into the pan.
This is call deglazing, be careful if there's lots of oil in pan,
Reduce the wine till at least 1/2 are gone, this pretty much cooks off the alcohol but retains the flavour. Add salt n pepper, beef stock or lemon zest if u like to it.
When reduced till it can coat the back of ur spoon, that's pretty much about it.
Now ur meat is well rested, ur sauce is ready, add friends , wine , laughter and time to serve :)
so yeah, a simple n delicious red wine reduction sauce to go with ur steak dinner hehe
Here are various pics of steaks I did in the past 6mths LOL
Fillet mignon steak with dauphinoise potatoes
Rib Eye Steak with marsale sauce accompanied by dashes of hollandaise
yeahhh tats how i like my steak..medium rare. this is a garlic and parsley ribeye in teriyaki sauce.
maybe i have a fetish or something but pics like these makes me wana dive in and eat up tat MEAT!!! arghhhhhh lolol
OK thanks for reading if u bothered to read so far and maybe i shall talk about potatoes or grilling in my next entry.hehe
Cheers and stay hungry !! haha
Ok now back on track, let's talk about steak first, many ppl have certain flavour preference when it comes to their choice of food, just like say.. Pasta , some like it in tomato based sauce, some creamy, others maybe just in olive oil herbs.
So a steak sauce is just like how u prefer to eat ur steak, but the basic concept of a sauce is still there; remember always, a sauce is meant to compliment a dish by adding or enhancing the flavour, NEVER drown ur dish in a sauce ( like what those coffee shop western food store always do to their "steak")
So if ur goal is to make a steak dish , the options of sauce are plenty, there's diane sauce, pesto sauce, mushroom sauce, red wine ,marsala etc.
Since tiffy asked for a recommendation that would not mask too much of the steak itself, I would go with a red wine sauce.
Ok now HOW to make it,
Steak first
Season it with salt n pepper,herbs like rosemary parsley garlic etc. never add salt too early, always a few mintues even its about to go into the pan or grill, reason is if u add salt early, it will extract water or blood out of the steak, making it very wet n dry later on
Sear ur steak, remember, no colour, no flavour..so yeah..and yes i love the sound of it ..only nemo hates it..she likes to stand at the kitchen door and shake her head LOL.
After u pan fry ur steak to ur prefered doneness, let the meat rest in a foil for a few mintues, what this does protein will relax and the juice will "come back" evenly later when u eat it.
So u get a juicy n delicious steak later, anyway, if u eat well done steak.. Pardon me but I think you dunno how to eat steak LOL
Ok while the meat is resting, its time to work on the sauce, see those brown marks or stains in the pan after u take out ur steak? That's where a lot if the flavor is, so what u do now is add red wine into the pan.
This is call deglazing, be careful if there's lots of oil in pan,
Reduce the wine till at least 1/2 are gone, this pretty much cooks off the alcohol but retains the flavour. Add salt n pepper, beef stock or lemon zest if u like to it.
When reduced till it can coat the back of ur spoon, that's pretty much about it.
Now ur meat is well rested, ur sauce is ready, add friends , wine , laughter and time to serve :)
so yeah, a simple n delicious red wine reduction sauce to go with ur steak dinner hehe
Here are various pics of steaks I did in the past 6mths LOL
Fillet mignon steak with dauphinoise potatoes
Rib Eye Steak with marsale sauce accompanied by dashes of hollandaise
yeahhh tats how i like my steak..medium rare. this is a garlic and parsley ribeye in teriyaki sauce.
maybe i have a fetish or something but pics like these makes me wana dive in and eat up tat MEAT!!! arghhhhhh lolol
OK thanks for reading if u bothered to read so far and maybe i shall talk about potatoes or grilling in my next entry.hehe
Cheers and stay hungry !! haha
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