Monthly Archives: October 2015

Salisbury Steak for Two

  • 1/4cup milk
  • 3tablespoons instant potato flakes
  • 8ounces 90 percent lean ground beef
  • Salt and pepper
  • 2tablespoons unsalted butter
  • 1/2cup thinly sliced onion
  • 8ounces white mushrooms, trimmed and sliced thin
  • 1tablespoon all-purpose flour
  • 2teaspoons tomato paste
  • 1cup beef broth
  • 1/4 c red wine
  • 1. Whisk milk and potato flakes together in large bowl. Add beef, 1/2 teaspoon salt, and 1/2 teaspoon pepper and knead until combined. Shape into two 1/2-inch-thick oval patties. (Patties can be covered and refrigerated for up to 24 hours.)

    2. Melt 1 tablespoon butter in 10-inch nonstick skillet over medium-high heat. Cook patties until well browned, 3 to 5 minutes per side. Transfer to plate.

    3. Return now-empty skillet to medium-high heat, add onion and remaining 1 tablespoon butter, and cook until browned, about 5 minutes. Add mushrooms and 1/4 teaspoon salt and cook until liquid has evaporated, 5 to 7 minutes. Stir in flour and tomato paste and cook for 2 minutes. Slowly whisk in broth and wine and bring to simmer. Return patties to skillet, cover, reduce heat to medium-low, and cook until meat registers 160 degrees, 8 to 10 minutes, flipping patties halfway through cooking.

    4. Transfer steaks to platter. Continue to simmer sauce until slightly thickened, 2 to 4 minutes. Season sauce with salt and pepper to taste. Pour sauce over steaks and serve. You can refrigerate at this point for 2 days or freeze for a couple of months



1 small head of cauliflower (about 1 3/4 pounds)

1 teaspoon coarse kosher salt

6 tablespoons (3/4 stick) butter

2 tablespoons fresh lemon juice

2 tablespoons whole grain Dijon mustard\

1 1/2 teaspoons finely grated lemon peel

1 tablespoon chopped fresh parsley


Preheat oven to 400°F. Butter rimmed baking sheet. Cut cauliflower in half, then cut crosswise into 1/4-inch-thick slices. Arrange slices in single layer on prepared baking sheet; sprinkle with salt. Roast until cauliflower is slightly softened, about 15 minutes.

Meanwhile, melt butter in small saucepan over medium heat. Whisk in lemon juice, mustard, and lemon peel.

Spoon mustard-lemon butter evenly over cauliflower and roast until crisp-tender, about 10 minutes longer. DO AHEAD Can be made 2 days ahead. Let stand at room temperature. If desired, rewarm in 350°F oven until heated through, about 10 minutes.

Transfer cauliflower to platter. Sprinkle with parsley and serve warm or at room temperature.


Good and interesting recipe.Make ahead 2 days in advance



3 lb. beets (about 10 large)
3 tbsp. olive oil
Kosher salt and freshly ground black pepper, to taste
1 cup crème fraîche
Zest and juice of 1 orange


Heat oven to 400°. Place beets in a 9” x 13” ovenproof dish; toss with oil, salt, and pepper. Cover tightly with aluminum foil; bake until tender, 40 minutes. Meanwhile, mix crème fraîche with orange zest and juice. Season with salt and pepper and set aside. [at this point you can refrigerate and keep for 2 days.  just reheat before serving].To serve, transfer beets to a serving platter and drizzle with dressing.


very good and can be made ahead

2 large Vidalia onions, cut crosswise into 12″-thick slices
4 tbsp. extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
6 tbsp. bread crumbs
2 tbsp. unsalted butter, melted
1 tbsp. finely chopped parsley
1 tsp. finely chopped oregano
1 tsp. finely chopped thyme
2 cloves garlic, minced
Heat oven to 450°. On a foil-lined baking sheet, coat onion slices in oil, keeping them as intact as possible; season with salt and pepper. Bake, turning once, until soft and lightly caramelized, about 15 minutes.
Meanwhile, stir together bread crumbs, butter, parsley, oregano, thyme, garlic, and salt and pepper in a small bowl; sprinkle evenly over onion slices. [ at this point you can refrigerate until ready to use – up to two days ahead] Continue baking until topping is golden brown, about 15 minutes more.


New recipe with me using a new technique for cooking chicken breast (at least for me!)

  • skin on boneless chicken breast
  • salt
  • pepper
  • 5 sauge leave
  • 1 tbsp chives
  • 4-5cloves of garlic
  •  tablespoons of butter

crush garlic and thinly slice sage. Mix in mixer with butter

Cut a small slit in chicken and stuff with mixture and also stuff under skin

Make sauce

1 tbsp butter

1 shallot

1 tbsp flour

1 cup cream or milk

2 tbsp dijon

4 tbsp brie

melt butter, add shallot, cook until soft. Add flour and cook until slightly browned.  Add Cream or Milk  cook until slightly thickened.  Add Dijon and Brie and cook until well combined

Cook chicken in 2 tbsp on skin side in butter until well browned. Flip chicken and add in 1 cup of chicken broth and cover until breast reaches 160,  Then flip and re crisp for 5 minutes on skin side until crispy and serve with sauce

I served with mashed potatoes, string beans and carrots