Rib Eye Steak with Burgundy-Mushroom Sauce & Potato-Parsnip Latkes

My primary reason for leaving the house on what turned into an eight kilometre journey was to get groceries for this evening's meal. There wasn't anything on our menu that required a special trip, but we hiked over to a distant grocer in order to pass Duchess, my favorite bakery. After loading up on raspberry-chocolate brioche, I was ready to tackle our remaining errands. What a rough life. 

The parsnip latke recipe was the first discovery of the morning and sent me on a search for a beef dish of some kind to accompany it. Once I found the steak with burgundy-mushroom sauce, I opted for sauteed spinach to round out the meal. 

As far as preparing the spinach is concerned, simply sauté 1 tablespoon of minced garlic or about two cloves in a soup pot with 2 tablespoons of olive oil for two minutes. Add a bag of baby spinach and stir well to coat the oil and garlic mixture over all of the greens. Once softened, removed from heat and add salt and pepper to taste. Thumbs up with respect to this threesome. 

http://eclecticrecipes.com

Rib-Eye Steak with Burgundy-Mushroom Sauce

Serves 2

Ingredients

• 2 Rib-eye steaks
• 1 small container sliced mushrooms
• 2 cloves garlic, grated
• 2 T Worcestershire sauce
• 1 1/2 cup red wine (Burgundy or a Cab will do)
• 2 T butter
• 2 - 3 T olive oil
• kosher or sea salt and pepper, or steak seasoning to taste 

Method

Bring steaks to room temperature on the counter. Preheat a large skillet. Season steaks with salt and pepper or steak seasoning. Drizzle pan with olive oil and add steaks to pan.

Brown steaks on each side, cooking just shy of desired doneness. Turn heat to low. Remove steaks from pan and add mushrooms, butter and garlic. Saute until mushrooms have softened. Add red wine and Worcestershire sauce. Reduce by half. Add a splash more of wine and add steaks back in to pan turning and covering in sauce. Serve immediately.

http://smittenkitchen.com

Potato-Parsnip Latkes with Horseradish and Dill

Yield: About 18 latkes

Pancakes

• 1/2 pound (about 1 large) Russet potato
• 1 T lemon juice
• 1 pound parsnips (about 2 large or 4 medium)
• 1/4 cup all-purpose flour
• 1 t baking powder
• 2 large eggs, lightly beaten
• 2 T chopped fresh dill
• 1 t table salt
• 1/4 t freshly ground black pepper
• Olive oil for frying

Sauce

• 1 cup sour cream
• 1 T lemon juice
• 1/2 t table salt
• 1 T freshly grated or prepared horseradish
• 1 T chopped dill

Method

Preheat: Oven to 250 degrees. Line one large or two smaller baking sheets with foil and leave them in the oven until needed.Peel vegetables and grate them on the large holes of a box grater or (my preferred method) using the shredding blade of a food processor. If using the food processor, I like to lay the vegetables sideways in the chute, in an attempt to get the longest strands of vegetables. This creates latkes that look like little piles of mops, which is my goal.Transfer shredded vegetables to a lint-free dishtowel or square of cheesecloth, and wring out as much liquid as possible. Let stand for two minutes, then wring again. Wetness is the enemy of crisp, light latkes, so we want to get rid of as much as possible.

Transfer wrung-out vegetables to a large bowl. Add lemon juice. In a tiny dish, stir together the flour, baking powder, salt, pepper and any herbs or additional seasonings and toss with vegetables, evenly coating the strands. In the same tiny dish, whisk your eggs and then stir this into the vegetable-flour mixture, evenly coating the strands.

Heat a large, heavy skillet, preferably cast iron, over medium heat. Once skillet is hot, add 3 tablespoons oil and heat oil until shimmering. If you’re unsure, you can flick a droplet of water onto the oil; if it hisses and sputters, you’re good to go. Using a fork or your fingertips gather spoonful-sized mounds of battered vegetables and drop them onto the heated skillet. When golden underneath, 3 to 4 minutes later, flip pancakes. Cook on the other side until nicely bronzed underneath, another 2-3 minutes, and transfer to paper towels briefly to drain pancakes, before transferring them again to a tray in warm oven. If latkes cook too quickly or slowly on the stove, adjust the heat accordingly. Add more oil if needed (you want to keep the pan at that 3 tablespoon level), being sure it is heated before adding more pancakes to the skillet. Repeat with remaining batter. I like to keep the latkes in the oven for at least 10 minutes to ensure they’ve cooked through before serving them. Mix sauce ingredients in a small dish.  Adjust seasonings to taste. Serve: Warm with a dollop of the sauce.