To celebrate my coming to Toronto to visit the parents we went to the market to buy some good food for dinner. At the butcher's we picked up these incredible thick juicy looking rib steaks and some delicious looking mushrooms at one of the vegetable stores. The St-Laurence market is huge and has an enormous amount of variety. Of course it helps that my mother has an amazing eye for good quality, fresh and tasty produce. We came home with the spoils and got cooking right away. On the menu for the night was rib steaks with spice rub, mashed potatoes with sauteed garlic scapes (which are basically the buds and stems of sprouted garlic) and a mushroom Marsala sauce:
Rib Steaks With Spice Rub:
The delectable steaks we'd picked up at the butcher's got rubbed with the following then seared in a pan and cooked in the oven at 350 degrees until they were cooked to medium-rare (my dad can't remember for how long):
- Shwartzes' Steak Spice
- Smoked Paprika
- Chili powder
- Cumin
Garlic Scape Mashed Potatoes:
The mashed potatoes were pretty simple: just boil the potatoes, drain them, mash them with butter and add the scapes which have also been sauteed in butter and olive oil. Simple but tasty!
- Large Potatoes
- Sauteed Garlic Scapes (buds)
Mushroom Sauce
The mushroom sauce was by far the most complicated of the dishes but it was still pretty simple. First we sauteed the shallots in butter (you might notice a theme here. We like butter). Then we sauteed the mushrooms. The oyster mushrooms were huge and watery so in ten minutes or so we had a goodly amount of mushroom juices in the pan. We then added a mix of garlic, course salt, fresh rosemary and fresh thyme which I had mushed up with the mortar and pestle to get the flavors really going. After that we added a few ice cubes of demi-glace (my mom makes her own veal demi-glace then freezes it in ice-cube trays; very convenient!) and about a quarter bottle of Marsala red wine. After that we let the whole thing simmer and reduce while we waited on the potatoes and steak, then we added a big chunk of butter at the end. It turned out amazingly! I love mushrooms!
- Shallots
- Oyster Mushrooms
- Hedgehog Chanterelle Mushrooms
- Black Trumpet Mushrooms
- Marsala Red Wine
- Garlic
- Rosemary
- Thyme
- Course Salt
- Veal Demi-glace
- Butter
And: Steamed Broccoli!
A tasty hardy meal which actually wasn't nearly as difficult to cook as it would seem. All you need is some good ingredients and family to help!
I wonder what the Sibs are doing for their dinners while I'm here?
I actually just developed a recipe for an egg and rice salad which I've now made two nights in a row.
ReplyDelete- Take about a cup of rice and cook however you please (I used a rice cooker)
- Fry up 3 eggs with a tablespoon of freshly cut ginger and two hefty cloves of garlic. Eggs should be scrambled and cut into bit size pieces
- Toss cooked rice with eggs and a tablespoon of peanut butter and a teaspoon of chili paste.
- top with a salad of cucumber and lettuce dress with 1/4 cup rice vinegar, a teaspoon-tablespoon of sesame oil and a tablespoon of sugar.
Serves two, or one hungry college boy
This makes a really nice vegetarian meal or a good complement to Asian style meat or Fish. I think it would go well with some tuna with limes and ground black pepper.
Really classic Glaser meal you had up there :)
Sounds good! Also Josh, I think if you follow this blog I can make you a contributor and then you can post your own entries.
ReplyDeleteMy spice rub is not as inventive as Josh's but was still very tasty.
ReplyDeleteJosh, I like your recipe. Peanut butter is interesting. Sounds like it would be good with BBQ pork or duck.