#peachdish

[destinationtoast]

RIBEYE STEAK WITH BACON BUTTER, GREEN BEANS IN VINAIGRETTE, AND ROASTED NEW POTATOES

My mom and I cooked together!  And it was utterly delicious.

She was visiting, and I made her help move furniture and cook for me.  ;)  I’m glad I had her help — this recipe was by far the most complicated I’ve taken on.  Worth the effort, though.  (Spoiler -- best part: BACON BUTTER.)

The potatoes were the simplest thing — I simply cut a bunch of small potatoes in small pieces, salted them and applied olive oil, and stuck them in the oven.  I turned them over once, but they were otherwise able to be left alone.

I cooked a bunch of tiny pieces of bacon in a pan, letting them crisp up and grease accumulate in the pan.  We removed the bacon pieces and combined with softened butter and finely chopped shallots.  This was the bacon butter, which was basically the best thing ever ever ever.

In the pan with the bacon grease, I cooked the green beans (until they “blistered” on all sides; a term I hadn’t encountered before).  We made a vinaigrette for them, first putting shallots in vinegar for 15 minutes to soften them.  Then my mother whisked in dijon mustard and drizzled in olive oil while I watched, creating an emulsion.  I totally would have screwed that up on my own, and it’s fortunate I didn’t — the beans in the vinaigrette were really fantastic.

The steak was also simple for me, because my mom defrosted and cooked it.  :)  I watched and learned, though.  We rubbed salt & seasonings into it, then pan-cooked it, again in the pan with the bacon grease.  I have never cooked steak before; I didn’t realize it helps to stand the steak up on its side in the pan to render the fat.  We cooked it several minutes per side and for once did not overcook it (because I wasn’t cooking).  Ribeye is a fattier cut than I would order in a restaurant, but the steak turned out really tender and delicious.

We put a big dollop of bacon butter on the steak, as recommended — then, for good measure, we put a bunch on the potatoes, too. :D  The potatoes were excellent for mopping up extra vinaigrette, as well.  

DELICIOUSNESS: 9/10

PAIN IN THE ASSNESS: 8/10

AMOUNT OF SELF-FOOD POISONING: 0/10

TIME REQUIRED: Allegedly 40 min; I think we spent more like an hour.  Definitely way better than if I’d been cooking alone.

BEST THING: bacon butter bacon butter bacon butter bacon butter bacon butter bacon butter bacon butter bacon butter bacon butter bacon butter bacon butter bacon butter bacon butter bacon butter bacon butter bacon butter bacon butter bacon butter bacon butter bacon butter bacon butter

LEVEL OF CAT INTEREST: surprisingly none, maybe because they were confused/intimidated by my mom being in the kitchen as well.

OVERALL VERDICT: This was one of the best meals I’ve had in quite some time.  And I am totally never making it again — way too complicated.  Which was what I expected, but the recipe looked too delicious not to try, and I have no regrets.  I learned some useful things, though, and might replicate components of this in the future.

—

AWESOME NEWS FOR FUTURE COOKING:  A friend of mine just got me a really awesome kitchen thermometer, so that in the future I don’t have to worry about undercooking meat!  :D  This is very exciting.

[destinationtoast]

I'm trying out PeachDish, a recipe + ingredient weekly delivery service. (NB: I hate cooking, and basically every night I get takeout or choose some other option that does not involve me coming into contact with the food before it joins in matrimony with my tastebuds. But I thought such a service might eliminate some of the cooking pain, improve what I was eating, and reduce my food bills.) I chose them because they're relatively flexible in choices for people with low gluten tolerance, they let you skip weeks, and they have a variety of tasty looking meals to choose from each week. They came out at/near the top of various rankings I found. First box arrived this week. First meal was cod, potatoes, and asparagus with salsa verde. It was pretty good; not remarkable, but will be happy to eat the leftovers (they send a minimum of two servings of each meal). It was supposed to take 35 min, and if I knew my way around food prep at all, that seems quite plausible. Took me closer to 50. Ingredients/equipment I had to supply: olive oil, black pepper, foil, baking sheet, knife, cutting board, teaspoon, tablespoon, two bowls, oven. Work I had to do myself that I was not anticipating: slice potatoes, cut asparagus, peel and finely chop garlic, look up YouTube videos on best ways to peel garlic, pick parsley leaves off stems (wtf), chop parsley leaves. Unexpected bonus materials sent to me: OKRA southern culture magazine (PeachDish is headquartered in Atlanta, but offers many types of food), dark chocolate.

[destinationtoast]

My latest cooking adventures were my easiest and most delicious so far.

I chopped a bunch of mushrooms and garlic -- prepping the garlic was WAY easier this time; I found an old garlic peeling/crushing tube thing (apparently more formally called a “garlic peeler,” but my name is more descriptive) that my roommate had left behind -- and I mixed them with ground beef.  Then I cooked the patties in butter in a saute pan, melting parmesan on top.

One good lesson here: I not only replaced cooking oil with butter again, but I tripled the intended amount (I kept misreading tsp as tbsp).  I do not regret this in the least.

Another lesson: cooking meat is not as terrifying as I thought; zero instances of death or food poisoning transpired.  I ended up cooking the burgers well-done without meaning to... but they were still delicious and pretty moist (maybe because of all the excellent mushroomy goodness).

After cooking the burgers, I sauteed green beans in butter and garlic, then added sesame seeds (aka benne seeds, apparently).  Another important lesson: I LOVE butter and garlic.  (Sesame is also awesome.)  I mean, I knew that.  But more data points can never hurt, right?  And it’s incredibly easy to cook almost anything in butter and garlic, so, yay.  There was sriracha included for the beans, but I skipped it.

I omitted the bun (because gluten :’( ) and the mustard (because I’ve never been that sold on mustard), and just ate the burger -- which had plenty of flavor -- with arugula and the green beans.  It was all utterly delicious.  Because I didn’t have the bun and/or I was extra hungry, I ended up eating one and a half burgers and all the beans.

Since I ended up with half a burger as leftovers, and with some veggies still leftover from the Epic Salad of Much Massiveness (my previous adventure), I sauteed the remaining burger with the leftover veggies, spreading the garlicky buttery taste all around.  It was delightful.

[amandaleerow]

SuperFood Series 2016 : SuperFood Salad

SuperFood Series 2016 : SuperFood Salad

Susan food is an ingredient that’s packed to the brim, with nutritional benefits, so you’re going to get the best bang for your healthy box. We’ve created this delicious super food salad so that you can order it. Every week, from the first of the year, three februari

https://m.youtube.com/watch?v=1DpRdCpK2nI

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[angelafaustina]

🎉Guess what? I'm part of @peachdish's artist series! Discover the farm-fresh taste of the South with their meal kits. 🍑 Use the code FAUSTINA for $10 off your first order + if you order by Sunday at midnight this post card will be included in your box. 💌 Repost from @peachdish ➡️ Drum roll please! 🥁 Introducing the newest addition of our peach postcard series, by @angelafaustina! #oilpaint #georgiapeach #georgiagrown #mealprep #peachdish #Atlantaartist #Atlantaart #atlfoodie #Atlantaeats #freshpicked #peachseason #peach #farmersmarketfinds #eatlocal #Atlanta #atlantanews (at Atlanta, Georgia) https://www.instagram.com/p/BnWg8BKHawz/?utm_source=ig_tumblr_share&igshid=gw9jowjml1iz

[ncdweller]

We are having skate for dinner tonight!

Offered by our local mail-order meal company. Most food they offer is local, but we don’t have any ice rinks here, so this is more exotic.

[ncdweller]

Trying out a new mail order dinner plan. This one is local, with food from local farms. Check out that packaging, too! Tonight was glazed pork chops with roasted potatoes and greens. Really good. I still like Sunbasket a lot, but this was shipped this morning and got here this afternoon. Some of these farmers sell at our local farmers market, so it's nice having a face to go with the food.

[thetravelingtotoros]

Hmm...<whatcha doing?> if our box turns up broken and bad again, we should look for anew service. But this one is all fancy stuff and expensive! #peachdish #expensive #no #recipes #totoro