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. Ingredients: 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 Instruction: 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 n

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! Ingredients: 3 cup flour 1 tbsp cinnamon 1 tsp salt 1/2 tsp yeast 1 cup raisin 1.5 cup water Instruction: 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