Showing posts from November, 2018

Easy Steak Enhancement for the Restaurant Experience: Bercy Butter

This is a lazy bum's approach to Bercy Butter. I skipped the traditional wine and stock because reducing liquid is too much for my patience on a workday. Cooking shallots in the pan that you seared steak in will give it a good amount of beefy flavor. Regular olive oil/butter works too. When it's topped on a steak the difference won't be too noticeable. What you're really looking for is the aromatic shallots and parsley.


1 stick butter, softened* (see shortcut for quick softening)
1 shallot, minced
1/4 cup parsley, finely chopped
1 tbsp oil/butter/tallow, for frying the shallots


Fry minced shallot on medium heat until softened and slightly caramelized. You can cook this in the pan that you just cooked steak in.
To soften butter quickly, microwave a whole stick with wrapping paper on, for 5~7 seconds, rotate the stick 90 degrees, repeat 4 times for all 4 sides. This will heat the butter evenly. butter should be just softened and not liquid.

Easiest Cinnamon Raisin Bread

Our local steakhouse makes the most amazing bread. After shamefully asking for seconds for the nth time, I decided to take matters into my own hands, for ~10 minutes.

Yes this bread takes no more than 10 minutes of active time on your part. Just mix the ingredients and leave it overnight. Form the dough the next morning & bake in a 4qt dutch oven, and you have fresh bread!


3 cup flour
1 tbsp cinnamon
1 tsp salt
1/2 tsp yeast
1 cup raisin
1.5 cup water


In a large mixing bowl, whisk together flour, cinnamon, salt, yeast together. Add raisin and water, stir & form a dough (this is easier with a wooden spoon, but a spatula will do). Leave the dough in the bowl; cover with clear wrap and top with a lid (optional, prevents drying out if wrap isn't sealed tight). Leave it overnight. In the morning, scrape down the dough and kneed for 1~2 minute; grease & dust with flour as needed to make dough less sticky. Cover and let it rest while oven preheats.