Supply Line Update #3http://radicalgardens.com/wp-content/themes/osmosis/images/empty/thumbnail.jpg 150 150 Radical Gardens Radical Gardens http://radicalgardens.com/wp-content/themes/osmosis/images/empty/thumbnail.jpg
This Box was an interesting one and a fun one to curate, a hard one to come up with recipes for though.
There are a few things you could do:
Coffee Crusted Steaks
For the Coffee Seasoning Salt:
- 1 tablespoon coarsely-cracked black peppercorns, freshly ground
- 2 tablespoons Smoky Paprika
- ½ cup Seasoned Salt or equivalent
- ½ cup granulated sugar (if using a darker roast coffee, add an extra ¼ cup granulated sugar)
- ½ cup coffee granules, finely ground
Rub your steak with this about one hour prior to grilling.
Pour some of this delicious Brandy peppercorn cream sauce on it and serve with fries!
- 2 tablespoons butter, unsalted
- ¼ cup minced shallot or sweet yellow onion
- Pan-drippings from seared steak or beef tenderloin, if available.
- ¾ cup brandy or cognac – divided into ½ cup and ¼ cup. (The ¼ cup will be used to deglaze the drippings from the seared beef.)
- 3/4 cup chicken stock
- 4 small sprigs fresh thyme
- 1½ cups heavy cream
- 1 beef cube or 1-2 teaspoons beef granules (per taste)
- 2-4 teaspoons freshly cracked black pepper, per taste
- ¼ cup finely grated Parmigiano-Reggiano or Parmesan cheese
- Kosher salt to taste.
- 2-4 tablespoons extra cream, if needed
- Optional and only add if needed: 1 tablespoon corn starch and 2 tablespoons cold water mixed together to thicken
- Over medium-low heat, melt butter in a 3-quart saucepan. Add shallot and cook until translucent and tender, approximately 2-3 minutes.
- Remove the pan from the heat.
- Add ½ cup brandy and any de-glazed pan drippings from the seared steak or beef tenderloin, if available.
- Return the pan to med-high heat and boil the butter, shallot, chicken stock, beef cube (or beef granules), brandy, thyme and pan-drippings mixture until liquid is reduced by half, 15-20 minutes.
- Remove the thyme sprigs.
- Lower the heat and add-in the heavy cream and black pepper. Keep mixture at a gentle boil, stirring occasionally, until the sauce is reduced and is the thicker than heavy cream. 10-20 minutes.
- Remove the mixture from the heat and whisk in grated cheese.
- Once cheese has melted, season with more pepper if needed and salt, to taste.
For the Haskap wine syrup:
Boil this down until it’s a thick syrup, add more sugar if needed (not a lot, maybe a tbsp at a time and wait for it to fully dissolve)
Once it’s nice and thick pour it over some ice cream and enjoy.
Enjoy the beautiful strawberry jam from Garden Pleasures, Bev grows the best strawberries! If you’ve every eaten strawberries at our restaurant or purchased them from us at markets or from our store, it’s the same strawberries!
Thank’s for enjoying this months Northern Supply Box! Remember to post your delicious creations!