horseradish cream


Posting that chicken chiffon pie really took a lot out of me, but I think I’m in recovery. Now we can move on to better, and yummier, things. Like horseradish cream.

I just discovered this easy sauce on Friday – I had gotten a tenderloin out of the freezer for dinner, and was trying to figure out what to cook alongside. I pulled out Suzanne Goin’s Sunday Suppers at Lucques, which is helpfully arranged both by season and by menu, and found a suggestion of roasted beets with horseradish creme fraiche. We bought some enormous beets recently at the farmer’s market, so that was an easy call, and the sauce sounded fantastic. I walked down to the co-op and picked up a container of creme fraiche. I’ve made this myself in the past, but it takes time to culture so this time I took the easy route. And all I had to do was stir in a heaping spoonful of prepared horseradish and some salt and pepper (Goin adds a few other seasonings, but it didn’t seem necessary). It was SO GOOD with the beets, which we cubed and roasted in olive oil and herbed salt, as well as the steak and the steamed broccolini. And it was good the next morning with latkes, and eaten cold that night stirred into leftover beets. And the tiny bit that’s left is fated to be drizzled over tonight’s beef stew with barley and mushrooms. I’m looking forward to it.

steak night, with herbs and anchovies

Friday nights are often steak nights around our house – we have steak in the freezer, so we don’t have to go to the store, plus it’s both easy to cook and festive to eat. Last Friday we were racking our brains trying to think of something to go with the steak we’d pulled out to thaw, and eventually J came up with an idea for pasta mixed with fresh herbs and breadcrumbs. Sounded good to me!

herbs for pasta

garlic breadcrumbs

J did most of the cooking for this dinner – he trimmed and seared the steaks, picked and chopped the herbs, sauteed the breadcrumbs and chose the wine. I helped season the meat, boiled the pasta and stirfried some spinach to go on the side. The pasta was very simple – rotini cooked al dente, then tossed with olive oil and chopped fresh rosemary, thyme and sage, and served with breadcrumbs cooked with oil and garlic until golden and crispy. Yum. Continue reading

Steak & potatoes

steak and potatoes

Sometimes Friday night is pizza night, or crêpe night, or going-out-to-eat night – something festive. Often it’s steak night. Last Friday we went for the super traditional steak-and-potatoes meal, with a nice big T-bone, some oven roasted Yukon Golds, and a pile of steamed broccoli. Nothing too complicated here:

The steak was salted and peppered, allowed to come up to room temperature, and pan seared until just done. J made a pan sauce with chicken stock and some chianti from the freezer.

The potatoes were cut into chunks about an inch across, rubbed with olive oil, salt and pepper and put in a 400° oven for half an hour or so. I turned them a couple times so they’d get crusty all around.

The broccoli was chopped up and steamed. We poured the pan sauce over everything.

We opened a bottle of Sandhill Cabernet that we bought at the winery in Benton City last September. It was awesome.

Sometimes it doesn’t need to be any more complicated than that.