Friday, December 30, 2011

Happy New Year!

And a very Happy Birthday to Bethy!

The menu is set and the champagne is cold (Jenna we're finally enjoying our wedding gift).  Ahhhh... can you believe it's 2012 already? 2011 was an amazing year, Sweet Baby Jane was born! 

Chocolate and Christmas

My addiction right now.  Meg brought this over to my house for the first time a few months ago and I now always keep an eye out for it while grocery shopping.  The good thing is the Sea Salt flavour is difficult to find so I don't get it all the time, and it kind of makes it more special when I do find it.  Phil put this in my stocking.


I wish I got more photos of Christmas. I'm hoping some family members got some good ones they can share.  Look how beautiful my mom's table is!  The theme was Winter Wonderland.
 She also worked for a month on this Christmas cake.  She is really quite talented.

Thursday, December 29, 2011

Wine-Marinated Flank Steak

What are your plans for New Year's Eve?  Phil and I usually stay in for dinner and sip champagne while watching people celebrate on TV.  I don't like paying the exorbitant prices and trying to find a cab after a meal at an overcrowded restaurant with bad service. 

After all the spending over the holidays you might not have the extra cash for lobster and caviar, even if it is at home, so why not make reasonably priced flank steak.  It's easy and it'll taste like something just as fancy. 

Ingredients:  

1  Flank steak 
1 Cup red wine 
4 Cloves garlic, minced
2 Shallots, diced 
3 Sprigs thyme 
2 Dried bay leaves
1 Tbs  peppercorns 
1 Tbs red wine vinegar
Freshly ground pepper, to taste
Kosher salt, to taste 
2 Tbs cold butter, diced 
1 Cup beef stock

For the steak:

Combine red wine, garlic, shallots, thyme, green peppercorn and red wine vinegar in shallow baking dish.  Score flank steak lightly in a criss-cross pattern on both sides and season well with pepper. Marinate steaks for at least an hour; overnight is ideal.
Preheat a heavy pan on high heat. Remove steak from marinade, pat dry, and season both sides generously with coarse salt.  Grill each side for 3-4 minutes, remove from heat, and let rest for at least 5 minutes. When rested cut steaks against the grain into four equal pieces. If desired, carve each portion against the grain into thinner slices.
Pour marinade and beef stock into a large wide saucepan and bring to simmer.  Reduce volume by half; liquid should be about sauce consistency.  If you're having trouble thickening the sauce add a few tablespoons of the liquid to a cup and mix in some cornstarch and pour back into the sauce. Reduce heat to low and gently swirl in 2 tbsp cold butter, one piece at a time. Adjust seasoning with salt and pepper to taste.

For the potatoes and brussel sprouts:

Yukon gold potatoes, quartered
Brussel sprouts, cut in half
1 Tbs of Caonola oil 
Extra virgin olive oil
Kosher salt, to taste
Freshly ground pepper, to taste

Boil potatoes until cooked and set aside to cool.  Steam brussel until cooked, about 7minutes.  In a large sautee pan heat canola oil and add potoes sauteing until starting to brown slightly, add the brussel sprouts and cook for about 4 minutes.  Toss with a good glug of olive oil and salt and pepper.  Serve the steal ontop. 
 


Wednesday, December 28, 2011

Leftovers


How was your Christmas?  We had a great time with family starting with Christmas Eve with my in-laws, Christmas with my family, and on Boxing Day we threw a party with both our families.  I was worried about not having enough food for everybody and now I'm left with lots of leftovers.  That's okay though because I get to eat this for lunch today.  Leftover pulled pork with barbecue sauce and coleslaw sandwiches, and Quinoa salad with dried cranberries.


I think I may hold out on the recipe until Super Bowl.  It'll be nice to do a whole menu for you guys panning a party.  Trust me, it's so easy and feeds a big crowd.

Saturday, December 24, 2011

Happy Holidays!


I've been cooking up a storm the past 3 days.  We're hosting a Boxing Day party at our place with both sides of our family attending, 24 people.  The tricky part is we'll be away from the house doing the Christmas dinner thing two days leading up so I've had to prep everything early.  I have to say I feel the most organized I have ever felt before a party. All that will be left to do is make the salad and the ice. 

Above is the final product of my Orange-Cranberry Sauce with Amaretto.  Should I call Martha (Stewart) or should you?  

Thursday, December 22, 2011

How short is too short?

 



What is the the appropriate length to wear in the office... or should I ask what is the inappropriate length? I'm always looking at clothes I can wear at both at work and outside of work.  Love this dress but is it too short?