Quiche Lorraine

One of the most simple things to make- an absolute requirement to know for living with a Frenchperson!

Categories:  Eggs, Quiche, Bacon, Dinner

Frenchman Rating:  Alright, a little truth- this was actually made BY him.. but STILL!  I gave it 9/10.

Ingredients

• 1 pâte feuillité
• 3 eggs
• 1 package lardon fumé
• 200g emmenthal, shredded
• 20 cl of crème
• 1 cup of milk
• salt/pepper to taste
• dash of nutmeg

Instructions

1. (PREHEAT TO 220c) Begin by speading the pâte feuilleté onto a pie dish, it's simple by just rolling it onto it.
2. Heat a pan and flash cook the lardon fumé- don't cook all the way through just for a few minutes on high heat, lay on a paper towel to drain.
3. Beat the eggs, cream, milk and seasonings together.
4. Lay the bacon and the emmenthal in the pie crust.
5. Pour the egg mixture over the top.
6. Season the top.
7. Place in over for 25-27 minutes until crust is crisp and inside is cooked... brown on top

Peasant Beef Stew (Great for Poor Students too!)

I imagine in the 'peasant' era that once in awhile they would get some beef... and make a stew!  Stews are filling and warm.  This stew is inspired by those people and while it turns out colorless and unattractive, it's so delicious with a crusty bread.  Plus it's really fun to pretend you're a peasant in France.

Category: Beef, Dinner, Stew

Frenchman Rating/Comments:  8.5/10,  "It's good but it's missing something.. like a deglaze or more wine."

Cost per Serving: Serves around 4 people.. so.. €3.00 a serving.

Ingredients

• 1 lb stew beef (500g) (Basically ask, 'boeuf pour un boeuf bourginion a deux'), cut in chunks
• 2-3 tablespoons flour, seasoned w/ salt and pepper
• 1.5 cups carrots, sliced in rounds
• 1 cup celery, chopped
• 1 onion, quartered & separated
• 2 cups potatoes, chopped
• 2 cups beef stock (homemade or from instant)
• 1/2 cup water
• 1/4 cup red cooking wine
• 3 bay leaves
• 1 tablespoon rosemary
• 2 tablespoons 'herbes de provence'
• 1 tablespoon parsley
• Salt/Pepper to taste

Instructions

1. Begin by placing the seasoned flour into a bag or plastic container and add the beef.  Shake until completely covered.
2. Heat a small amount of oil in a stock pot to medium-high, once hot, add the beef.  Stir around and flip around until all sides of the beef are cooked.
3. Add the beef stock, all vegetables (EXCEPT POTATOES), rosemary, herbes, parsley and bay leaves.  Season with salt (like 1 teaspoon) and some pepper.
4. Stir the mixture until all coated, add the wine and the 1/2 cup water.  Bring to a boil on medium-high, cover, then reduce to a medium-low and cook for 1 HOUR, add in the potatoes, cook for another 45 MINUTES.
5. Adjust seasonings, I added more salt at the end, some more herbs, depending on your taste buds.
6. Serve hot with crusty bread!

Salmon in a Packet

At the marché I found a fish-seller that was selling the most incredibly fresh Salmon I'd seen in awhile.  I nabbed two of the filets- a little higher in my average grocery price at €9 total.  This recipe was delicious.

Category: Fish, Dinner

Frenchman Rating/Comments:  9.5/10,  "The fish was perfect and the seasonings went really well!"

Cost per Serving: €5.00 each

Ingredients

• 2 medium sized Salmon filets
• 3 small lemons
• 1 teaspoon capers
• 1/2 cup white wine
• pinch of salt
• pinch of pepper
• pinch of rosemary
• tin foil

Instructions  (PREHEAT TO 200)

1. Begin by placing the salmon filet in the center of the tin foil.  Place thinly sliced lemons on top of the fish and 1/2 teaspoon of capers.
2. Add the salt/pepper and rosemary.
3. Begin pulling up the sides and wrapping, like a bag, and pour in 1/4 cup of white wine.  Close tightly.
4. Repeat with the second fish.
5. Place both wrapped filets onto a baking dish and into the oven for about 15-20 minutes until flaky but not overly cooked!

Serve directly out of the packet... Goes great with a white wine!

Tarte aux Moutarde

One of my favorite savory pies, the tomatoes/mustard work really well together and make for a delicious lunch or dinner.

Category: Savory Pies, Tomatoes, Dinner, Lunch

Frenchman Rating/Comments:  8/10,  "The mustard was not strong enough, next time use 'extra fort'."

Cost per Serving: The entire pie came to about €4.00... so very minimal.

Ingredients

• Pastry shell or enough pastry dough for one open-faced 'pie', ensure the dough is not sweet, but is salty
• 3 Large House Tomatoes sliced thinly, or 6 medium size roma tomatoes sliced thinly
• 6 slices swiss cheese (3x5 inches is good, with a width of 1/4 inch)
• 1/3 cup mustard with seeds (like a rough mustard or a brown mustard- better flavor), 1/4 cup Dijon mustard (yellow and kinda spicy) extra strong.
• 2 tablespoons Herbes de Provences, or just plain old oregano and basil (one tablespoon of each, mixed)
• 2 tablespoons olive oil
• Pie Dish

Directions

1. Preheat oven to 375°F or 200°C
2. Lay out the pastry dough into the pie pan, if it's a pastry shell with a pie pan attached skip to step 3.
3. Poke holes all over the bottom of the crust, this will ensure the pie will not bubble up.
4. Spread the mustard evenly over the bottom of the crust, if need more add more, ensure the pie crust does not show through.
5. Place slices of swiss cheese along the bottom on top of mustard, it will resemble a pizza
6. Layer tomato slices clockwise starting from the outside edge swirling to the interior until the bottom is covered. If there is extra, continue to layer to cover spots.
7. Drizzle 1 tablespoon olive oil and about 2 tablespoons of the seasoning, plus salt and pepper to taste
8. Place in oven, cook uncovered for about 20 minutes, or until the tomatoes are curled on the edges, the outside crust is brown, like the photo below:
    

 

Serve with a chilled wine and a tossed salad!

Tartiflette for Champions

This recipe made Brian love me a little more, and helped us to waddle to bed about 1 kilo bigger... but it's a must try.  It's amazingly delicious.  Tartiflette is a regional dish from the Haute-Savoie region, it's creamy and cheesy.  My version is.. well.. special.  Enjoy.

Category:  Main Dish, Potatoes, Reblochon, Dinner (or lunch)

Frenchman Rating: 9.5/10

Comments: "This dish made me pee myself it was so good."


Ingredients

• 4 large potatoes, cut in quarters and boiled OR steamed
• 1/2 of a reblochon cheese, cut in two long halves
• 200g lardon fumé
• 2 medium onions, sliced
• 1 tablespoon butter
• 1/4 cup white cooking wine
• pinch of nutmeg
• 1 clove of garlic
• 1/4 cup white wine
• 10 cl of cream
• salt/pepper to taste

Equipment

• Small casserole dishes (like in the photo), if not then a tart dish will work.
• Medium frying pan w/ cover 

Instructions  (PREHEAT OVEN TO 220)

1. Begin by washing the potatoes, slicing the onions.  I steam my potatoes in the microwave (has a little plastic bowl thing) until soft.  You can also boil these until soft. Put aside to allow to cool.
2. Cook over medium heat the onions and the butter, plus some salt.  Cook for about 5 minutes until golden color, and then add in the lardons... add the nutmeg and continue to cook until the lardons are cooked.. add a bit of salt/pepper.
3. Cut the potatoes into cubes and set aside.
4. Pour the white wine into the pan, allow to reduce slightly... then place half the mixture in the bottom of the baking dish (or dishes).
5. Put back on medium heat and pour in 5cl of the cream.
6. Place the cut potatoes into the baking dish, salt lightly.
7. Pour the cream/onion/lardon mixture over the potatoes in the baking dish and then pour the rest of the cream in a stream over that.
8. Place (skin side UP) the reblochon cheese on top of the mixture.
9. Bake for 15 minutes or until the cheese is browned and bubbly.

Serve hot with a tossed salad... it is incredible!

If you do this you might make someone who's eating it do this:

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And then later while doing dishes...

Yes he is eating the plate- mostly the crusted cheese off of it.

Wok Veggies, Roasted Brussel Sprouts and Pan Roasted Chicken Legs

Yes, a totally complete menu!  I had all these leftover vegetables from a previous dinner... so I decided to cook them all up!  Be original!

Category: Complete Meals, Vegetables, Chicken


Frenchman Rating/Comments:  7.5/10,  "While the wok veggies were awesome, the roasted brussel sprouts were a bit dry... but the chicken and sauce was AMAZING.. wish the skin was more crispy."

Cost per Serving: €2.00 per serving, makes around 2 servings.



Ingredients

• Two chicken legs (with thighs/skin)

• 1/4 cup white cooking wine

• 1 carrot (cut into match sticks)
• 1 medium zucchini  (cut into matchsticks)
• 1/2 eggplant  (cut into matchsticks)
• 1 medium bell pepper (sliced)
• 3 lemons, wedged
• 200g brussel sprouts, cleaned 
• 2 tablespoons olive oil
• 1/2 tablespoon garam masala
• salt & pepper to taste

Equipment

• 1 wok  w/ large cover
• 1 glass baking dish
• 1 medium frying pan w/ cover

 Instructions

1. (preheat oven to 220 c) Begin by prepping all the vegetables, cleaning the brussel sprouts, peeling/chopping the carrot... with the eggplant and courgette- place aside in a bowl and cover with about 1 tablespoon of salt.  Leave this for 30 minutes and drain/dry.. it gets rid of excess water.
2. Dry the brussel sprouts and place in the baking dish, roll around with some olive oil, salt/pepper and 1 whole lemon squeezed all over... and then placed directly in the dish.  Place in oven for 30 minutes until brown.
3. For the chicken, heat some butter/oil in the frying pan over medium-high heat and place the legs (after seasoning simply with salt/pepper and a squeeze of half a lemon) skin side down in the hot oil.  Allow to fry uncovered for about 6 minutes then turn over and allow to fry 3 minutes more.  Add the white wine, another squeeze of lemon, cover and reduce the heat to a medium.

1. 4. While the chicken is cooking, heat a small bit of vegetable oil in the wok (medium-high), toss in all the vegetables and stir fry for about 3-4 minutes.  Add the 'garam masala' and a little water to prevent sticking.  Salt/pepper liberally.  Reduce the heat, cover with the large cover and allow everything to finish cooking... about 5 minutes left.  The chicken may need more time, around 10 minutes- just check for clear liquids.

Serve all hot with a crusty baguette!!  Ohhhh yaaahhh...

Chicken Caccitore

Chicken caccitore, one of those homey favorites... and tend to be complicated.  My version is one where you can start it and leave it to stew while watching some TV or even better, hanging out and snacking on some buttery popcorn.

Category:  Chicken, Pasta, Tomatoes; Dinner


Frenchman Rating/Comments:  8/10, "Incredibly delicious, the chicken was tender and well cooked, the sauce worked well with the chicken and the olives actually added some round to the flavor."

Cost per Serving:  Chicken = €1.50ea,  Tomato Sauce = €1.00 per serving.  Total Estimated: €2.50 per serving.


Ingredients

• 2 Chicken Breasts, deboned
• 1 can stewed/chopped tomatoes
• 3 cloves garlic
• 1/2 can black olives
• 1/2 cup shredded emmenthal
• 2 tablespoons romano shredded
• salt/pepper to taste
• 2 tablespoons oregano
• 1/2 cup flour, seasoned with salt and pepper, put in a shallow plate.

Equipment

• 1 medium sauce pan
• 1 large frying pan
• 1 shallow plate

Instructions

1. Begin by heating up some oil (medium high heat) in the large frying pan.  Take the two chicken breasts and roll around in the flour, knocking off any extra.
2. When the oil is hot, lay the chicken in it.
3. As the chicken fries on one side, crush the garlic cloves and put in with the canned tomato and seasoning.  Cook over a high heat, stirring constantly.
4. 3 minutes later, turn the chicken, it should be nice and dark brown.  Cook for another 3 minutes.
5. Pour the tomato mixture over the chicken in the frying pan, ensuring it gets under the chicken and on top.  Add the olives, cover and cook on medium heat.
6. Go do something interesting for about 15 minutes, checking the chicken mixture once in awhile to ensure it's not burned.
7. Start cooking up some pasta; al dente at 8-9 minutes.. Continue cooking the chicken, but add the cheese on top, recover.
8. Serve when the pasta is al dente; on the side.  I like to eat the sauce like a ratatouille with the chicken and compliment it with the sauce.

Oven Baked Dorade

Dorade, a stable in French seafood- and something I've never cooked in my life.  I got lucky when my local Carrefour was selling them for 2 bucks a pop 'pret a cuisiner', ready to cook, and so I snagged them.  I just threw it to the wind, so don't be surpised if it might not be the best thing ever.

Category:  Fish, Main Dish, Lunch OR Dinner


Frenchman Rating/Comments:  4/10, "It was good, but the bones were left in so it made it difficult, the fish was a little dry- so maybe more juice or sauce... maybe even a different fish.  Kind of a fail."

Cost per Serving:  Dorade = 1.92 each, Herbs/Lemon = .20 each; TOTAL COST (per serving) = €2.12 a serving.


Ingredients

• Two butt-end parts of the dorade, ready to cook, de-boned if possible.  (I don't know the real name, so sue me)
• 2 tablespoons softened butter
• 1 tablespoon olive oil
• 3 small lemons
• Salt & Pepper to taste

Equipment

• Glass baking dish 
• Paper Towels
• Frying Pan

Instructions

1. Preheat oven to 200 degrees C.
2. Dry the fish with the paper towels,then fry in a hot pan in a little olive oil for 1 minute on each side.
3. Open the fish and stuff with lemon and a little butter, salt lightly.
4. Slice one lemon thinly, and lay the slices on top of the seasoning/butter mixture.. or inside of the butt piece.
5. The last lemon, cut in quarters, reserve one half for after and the other half to bake in the dish.
6. Cover with tin foil, bake for 15 minutes in preheated 200c oven, then uncover, place higher, turn skin side up and broil for another 2-3 minutes.
7. Serve hot with the juice from the dish poured over!... I served with 'tomato lentils' and baked potatoes with a yogurt sauce.

Salade Niçoise

I had a can of tuna and I didn't want to make another tuna fish sandwich- so I let it hang out in the pantry until one night I was totally inspired a la Julia Child to make a salad niçoise.. my version.

Category:  Dinner OR Lunch, Main Dish, Salad


Frenchman Rating: 9/10, "Incredibly delicious, and surprisingly was not simply just a salad, but a filling meal."

Cost per Serving:  €2.53 per serving

 Ingredients

• 1/2 sac of mache lettuce OR 1/2 head of any type of green leafy lettuce

• 2 whole tomatoes, chopped into chunks  

• 1 can of tuna (usually about 15oz can)

• 2 lemons

• 1 tin of sardines (suprisingly delicious, tastes like a rich tuna)

• 1 large can green beans

• 4 boiled eggs, shelled, chopped
• 3/4 medium onion, sliced
• 1/3 cup black olives (pitted or non pitted)
• 3-4 baked or steamed potatoes
• 1/4 cup balsamic vinegar
• 1/2 cup olive oil
• Salt/Pepper to taste

Instructions

1. Begin by opening the tuna, draining, opening the green beans, draining, and pretty much preparing everything (chopped tomatoes/eggs, sliced onions, steam the potatoes)..
2. Mix up the '*super ball-samic dressing'
3. Layer:
1. Lettuce
2. Tomatoes/Olives/Greenbeans
3. Tuna/Onions with a little spritz of lemon juice or oregano
4. Eggs
4. Serve with dressing on side, or dressing tossed into it.  Serve with two slices of lemon. I like to ensure my potatoes are still warm when I do the tossing.. really goes well with a crusty bread.

*super ball-samic dressing
1/4 cup balsamic vinegar
1/2 cup olive oil
2 tsp salt
1 tsp pepper
1 tablespoon red wine
2 tsp grainy mustard
(Shake well, serve)

Salade Lyonnaise

Typical Lyonnaise, typically delicious.  A salad that's like breakfast for dinner- easy, uncomplicated and totally filling.


This is my version.


Category:  Dinner, Main Dish OR Entrance

Frenchman Rating:  8/10, Successful



Ingredients 

Salad

• 1/2 butter leaf lettuce, chopped bite size
• 1 cup frisee lettuce
• 1 cup smoked bacon (chopped) and cooked
• 2 roma tomatoes (sliced) or chopped
• 1 small red onion (sliced thin)
• 1 garlic clove (chopped fine)
• 2 eggs

Dressing

• 1/2 cup extra virgin olive oil
• 1/4 cup balsamic vinaigrette
• 1 tablespoon dijon mustard
• 1 teaspoon sugar
• Salt and pepper to taste

Directions

1. Begin by heating a pan over medium heat, add the bacon once the temperature is reached.
2. While bacon is cooking, insure all lettuce is cleaned and well dried and place in a salad bowl, mixing the arugula or curly endive (aka frisée) and the romaine lettuce.
3. Remove bacon from heat, place on layered paper towels to soak up the oil.
4. Poach all eggs, ensuring it's squishy in the middle, set each aside on a plate. To poach eggs: place about 2-3 cups water into a shallow pan and bring to a boil. Reduce the heat so there are no bubbles. Either break the egg directly (gently) into the hot water, or place in a separate bowl and release into the hot water. Once in the water, use a spoon to lift the white and more water over the egg. Do each egg separately. You can also serve with a sunny-side up fried egg, yolk still squishy, if the poaching does not work.
5. Mix together the dressing ingredients, which will create a mild vinaigrette. Simply whisk the ingredients together in a bowl or shake in an empty glass jar. Adjust according to personal taste.
6. Assemble the salad by the following layers for each plate: 1.5 cup lettuce mixture, 1 teaspoon chopped garlic, sprinkled around lettuce, 1/4 of the roma tomatoes, 1/4 of the chopped onions, 1/4 cup smoked cooked bacon and finally top with the poached or sunny-side fried egg
   .
7. Serve the vinaigrette on the side, or place about 1/4 of the mixture over the finished salad.
8. Enjoy as an entrance to a meal, or double for a main dish.

Essum ut vivas, bon appetit.

Southern Dinner.. Done Light!

We all love Southern dinners, southern food. The problem is our middles usually are the results from these such events.

Last night I decided to make a "healthy Southern dinner" and reduce the calories by 2/3.

My Menu for the evening:
"Fried" chicken (175 calories per serving)
Mashed "potatoes"(78 calories per serving)
Green beans (15 calories per serving)
Green Spinach Salad with Tomatoes and Vinaigrette (25 calories per serving)
Gallette de Pommes : French Apple Pastry (200 calories per serving)


Grand Total: 493 calories

My mom decided to compete and do a fattier version and see if anyone could taste the difference and which they preferred. Plus, southern food, as Paula Dean says, "Ain't good unless it got some fat in it!"

Her Menu:
Buttermilk Fried Chicken (480 calories per serving)
Buttermilk Biscuits (160 calories per serving)
Mashed Potatoes (200 calories per serving)
Chicken Gravy (75 calories per 2 tablespoon serving)
Corn on the Cob (78 calories per half ear of corn, with butter)
S'mores (140 calories per serving)

Grand Total of a Southern Feast: 1,133 calories

So. here are my recipes for each item... enough for 5 small stomachs or 3 big stomachs.

"Fried" chicken
1 whole cut up chicken (or two legs and two thighs)
2 cups corn flake cereal
1 cup bread crumbs
whatever seasonings you want, I chose: (onion powder, salt, pepper, paprika, garlic powder and some cayenne pepper)
2 eggs
1/2 milk or buttermilk

Step 1: I peeled the skin off of the legs. This is a delicious part, but in order to create a crispier crust the skin has to go. Think of it as... creating chicken armor. A crunchy seasoned chicken armor and to do that you gotta get rid of the skin.

Step 2: Whisk eggs, buttermilk, salt and some pepper into the eggs for the dip.

Step 3: Take a large plastic bag fill with the crunchy stuff and seasonings. Close tightly and take a hammer to IT!!! No, kidding.. I just rolling pinned it out. Roll roll rolll... crunch crunch... it's great for aggression. Keep going until you're either not pissed any more or it's in fine grain pieces.

Step 4: Open bag.

Step 5: Dip two pieces of chicken into awesome egg dip, roll around and roll around. Place in bag. Shake shake shake. Then use hands to press in the crunchy mixture. Repeat. Repeat. Until it's completely covered and all chicken pieces are done.

Step 5 1/2: Place chickens on venilated cooking thing. Basically like a wire rack over a dripping pan, tie air will create that extra crunch the chicken desires.

The finished product looks like this. Stick in fridge until ready to bake.

Step 6: BAKING! Bake in oven @ 375 degrees Fahrenheit for  35-60 minutes, or until the thermomator states "165-170". Then blast the heat on the broiler for 5 more minutes for extra crunch.

The FINAL product. SO good. And a final sprinkling of salt makes it better.

Now... the sides..

Mashed "Potatoes"
This was an interesting recipe I researched and researched. The first time I heard about it was from a vegetarian friend of mine at an old job. He mentioned how the taste was amazingly similar to mashed potatoes. I tested.. I inquired, "What is this?" The consistency was a little runnier.. but sure enough same flavor.

He smiled, "cauliflower."

Now those of you tied to a low carb diet- this is amazing stuff. Try it once, just for tasting sake.

This is enough for 2 people...

you'll need:
1 bag frozen cauliflower
1-2 tablespoons cream cheese
heavy whipping cream
couple pats of butter
pepper
salt
immersion blender, or a strong hand and a masher
imaaagination...

Step 1: Cook cauliflower for 8-10 minutes in salted boiling water.

Step 2: Strain and dry thoroughly with paper towels, or for the eco friendly folks, a washable clean dish towel.

Step 3: Add rest of ingredients and immerse the shit out of it. Wrr wrrr.

Step 4: Place in microwave until time to serve.

 

That's it. It's like 1/3 of the calories, awesome flavor and takes 10 minutes. Fresh. bye bye boxed potatoes.


Finally.. the lovely, fatty and flavorful.. but yet.... not. Dessert!

Galette aux Pommes (apple tart)

Ingredients... are as follows...
2 apples. I used gala, they are sweeeet.
2 tablespoons apple pie mix (ginger, cinnamon, nutmeg)
1/2 cup white sugar
1/2 cup brown sugar
2 tablespoons lemon juice
1/2 package of Phyllo dough
1 stick of butter (yes. one stick.)
preheat oven to 400 degrees..

Step 1: Cut up apples (I leave the skin on) into 1/2" chunks and put into bowl minus stems and seeds.

Step 2: Mix into the apples all the other stuff minus phyllo dough and butter.

Step 3, "the hard part": Lay out the phyllo dough two sheets at a time. Do like this:
 Two sheets, brush with enough butter till it's wet, two sheets, repeat, two sheets, repeat... until you are done buttering it up.

Step 4: Drop all of apple mixture into the center and fold one corner in, then another... it'll be like a really rough looking octagon in the end.

Step 5: Place galette onto a bake sheet toss about a tablespoon of brown sugar over the top and the rest of the butter and into the oven for only 12-20 minutes... depending on when it looks sufficiently crunchy and browned. Like the photo below...

Great served with a low fat soy ice cream or even a home whipped cream. YUM!

The BEST Steak in the World

Last night mom and I decided we wanted steak. The best kind of steak, surprisingly, comes from the bargain bin at the grocery store. The steak marked down 40% is online marked down because it's next to expiration and on top of this has lost the added coloring luster. Store in the U.S. often add colorants to make the meat appear redder and "bloodier" but a brown steak is typical in France and has the best flavor due to aging.

SO!

The following is my personal recipe for the steak:

1 16 oz rib eye steak, aged 5-6 days (meaning you either buy it fresh and let it set in plastic for 5 days or buy it from the "bargain bin" at the store and it's ready to go!)
2-3 tablespoons worcestershire sauce
salt, pepper (be generous)
1/2 tablespoon cayenne pepper
3 slices smoked bacon
1 iron skillet (with grill marks if possible)

Then the sides, which I prepare at the same time:
2 medium baking potatoes
Butter
Condensed milk
Vegetable broth (1 cup worth)
2 sheets tin foil, appropriately sized with potatoes
2 1/2 tablespoons salt for each potato
Greens (for this recipe I used spinach and tomatoes)
Dressing (for this I used a balsamic spray)

Do the following 2 hours before cooking:

Step 1: Dry steak then add the seasonings on each side in the following order:
Salt
Pepper
Cayenne pepper (1/4 tablespoon)

Step 2: Place seasoned steak in plastic bag and put 1 1/2 tablespoons of the sauce on each side.

Step 3: Place bag of steak in refrigerator...

Next Steps..

Potatoes:

1. Rinse potatoes thoroughly and roll in the salt afterwards placing in the tin foil.



2. Place potatoes in oven at 375 degrees Fahrenheit for one hour.




Salad:
1. Take spinach out of bag and cut tomato into slices onto plate.

Cooking the Steak
1. Cook three slices of bacon in skillet (in photo I used 4, too many)

2. Remove bacon, cook steak in same skillet on high, 3 minutes, flip and turn, 3 minutes, flip and turn, 2 minutes flip and turn, 2 minutes flip and turn...

3. Remove tin foil from potatoes, place back in oven.

4. Place steak in oven on the broiler for 5 minutes, during this time massage potatoes, and cut down the center add one pat of butter and 2 tablespoons of the condensed milk, salt and pepper.

5. Add 1/2 cup vegetable broth to leftover remnants in the skillet, reduce for 5-10 minutes. Add more liquid if necessary.

5. Remove steak from oven, place on plate with potato and spray the vinaigrette on salad. Pour sauce on potatoes and steak.

I like to plate with roughly chopped green onions and homemade rosemary bread.. yum!!!

You'll see it's the most amazing steak. Ever.

SERVE WITH RED!

Bon Appetit!