Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay
For Your Information
Please watch this area for important information like updates, food recalls, polls, contests, coupons, and freebies.- [March 19, 2020] - Effective Mar 17, this blog will no longer accept advertising. The reason is very simple. If I like a product, I will promote it without compensation. If I don't like a product, I will have no problem saying so.
- [March 17, 2020] - A return to blogging! Stay tuned for new tips, resources and all things food related.
- [February 1, 2016] - An interesting report on why you should always choose organic tea verses non-organic: Toxic Tea (pdf format)
- Sticky Post - Warning: 4ever Recap reusable canning lids. The reports are growing daily of these lids losing their seal during storage. Some have lost their entire season's worth of canning to these seal failures! [Update: 4ever Recap appears to be out of business.]
Popular Posts
-
Food manufactures have so convinced us that home cooking is not possible without a ready-made mix that many of us actually believe that myth...
-
I am very much a scratch cooking most of the time. One thing that has always been a concern is coming across a recipe I want to try that ca...
-
As a result of milder fall temperatures the pepper plants were still producing nicely through the mid portion of last week. The plants were...
We eat a lot of beef and nothing goes better with beef than mushrooms! By far the mushrooms we consume the most of are the common white mushrooms bought directly from the mushroom farm. Our next favourite mushroom is the portobello mushroom. Looking through Cook's Thesaurus there are a lot more mushrooms for us to discover! Now that I'm back on my feet discovering different mushroom varieties is on my culinary to-do list.
My husband pan fried New York strip steaks with cremini mushrooms for last night's dinner. Portobello mushrooms are giant cremini mushrooms with a more pronounced flavour. Cremini mushrooms are about the same size as the common white mushrooms but they are brown. They have a deep, rich flavour that lends itself nicely to the caramelization of sautéing.
The steaks were seared to medium rare once the mushrooms were sautéed. The mushrooms and small amount of liquid was poured over the steaks. The steaks were served with mashed potatoes for a simple yet tasty meal.
3 food lovers commented:
It looks really good, too.
I am terrible with steaks. I love to eat them, but invariably I overcook them. :/
All I can say is, "WOW!"
Now I want me some steaks!!
Awesome. I-m making this today. Thanks for a great idea.
Post a Comment