Pour Some Love on that Steak au Poivre

Do you ever think cooking is passionate? For starters, you could chop onions in your sexiest Victoria's Secret undie get-up.  However, there might be a couple of problems with this: a) dinner might never be cooked or eaten with the obvious distractions and/or b) depending on your age and level of attractiveness, this could lead to a lack of appetite by the very one you are flaunting your special self at.  Personally, it's been so many years since I've even believed I was ever thin enough to contemplate embarrassing myself in a teeny bikini or overpadded push-up bra that I just glance through the catalog to see if anything even comes near my knees or mid-way to my collarbone and then toss it in the trash. Perhaps the idea of dinner by candlelight puts you in the mood or a bottle of champagne chilling in the ice bucket waiting for the moment when he looks into your eyes and says something romantic as in, 'What's the special occasion?'...and it's your birthday.  Uh-oh.  Well, the truth of the matter is we just don't take the time to make special happenings on at the table as often as we should or could.  Who needs a holiday to cook great food for the one(s) we love? Who knows? We might get lucky and interrupt whatever sports are on TV long enough to spend time at the table having a conversation about dogs, vacations and people who constantly make us shake our heads in wonder--seriously, the Olympics in T-Town(?), open carry governors and what new and never-ending projects are coming up when the weather stays above 50 and that's not happening this week with winter storm warnings on the way.

Now, don't think everything has to be difficult and time consuming to put together the Pièce de Résistance. It doesn't always take half the day standing in the kitchen or cooking with ingredients you've never heard of.  One of my very favorite special dinners is Steak au Poivre.  It is a guaranteed almost sinfully-delicious-you-will-get-in-trouble-in-a-good-way to prepare a steak.  It requires only a few items.  I promise great thank you's will await those who 'do what they should do' (says Julia C.) in one way or another. Mais, oui!

You may serve this with the simplest vegetable dish as the steak and sauce are rich and deserve most of the attention on the plate.  The steak can be prepared without the sauce if you are silly enough to cut calories when you should be indulging every now and then.  A very fun and tasty side dish is Hasselback Potatoes you can start just a little before hand.  Grab some good bread or follow my lead and get that can of Pillsbury Crescent Rolls out for some easy Crescent Bites.

Ah, here's to love and sustenance.

Steak au Poivre (Pepper Steak, and no, it is not going to be a spicy hot steak)

2 TBSP peppercorns, smashed with a rolling pin
  and don't just pour ground pepper on it--it will ruin it
2-2.5 lbs 3/4-1" steak--I prefer a tender cut to be assured the steak will be perfect in the short time cooked
2 TBSP butter, 3 TBSP olive oil
2 TBSP chopped onions or shallots
1/2 c white wine or chicken stock
1/4 c cognac
1/4 c cream
1-2 oz butter
Fresh sliced and whole mushrooms, optional

Melt butter with olive oil in skillet over medium high heat.
Dry steak with paper towels. Press crushed peppercorns into both sides of steak. Be sure your butter/oil is hot enough to really put a nice brown seal on the meat. Place steak in hot butter/oil and brown for 2-3 minutes, turn to other side and cook to medium rare (3-4 minutes) or your desired doneness--do not overcook. Remove from skillet and set aside--wrap plate in foil to keep warm.

Add butter to skillet and cook onions until beginning to turn translucent and if cooking mushrooms (remember to dry them thoroughly), add them to onions and brown slightly. Add wine/broth and cook down to thicken--about 5 minutes on medium high heat. Stir in cream. Continue cooking for several minutes. Carefully add cognac--it can flame so be very careful. Stir and cook until sauce has thickened.

Spoon sauce on dinner plate. Top with steak. Serve with Hasselback Potatoes.

Hasselback Potatoes

This lovely way to serve potatoes are from Nigella Lawson's new cookbook, Nigella Fresh...with a tweak, of course.

Preheat oven to 400 degrees
3-4 new or red potatoes (serving for two people...adjust accordingly for more)
Place peeled potato (if you want to leave on peel, it's OK) on a wooden spoon (like you're holding an egg in a race) to hold potato while you slice thinly into 1/4-1/2" slices BUT NOT all the way through to the bottom.

3 TBSP butter
5 TBSP olive oil
1-2 tsp Herbs de Provence or garlic or any subtle herb/spice combination you prefer

Place baking sheet on stovetop and heat butter/oil until sizzling. Turn the potatoes so they are oiled on all sides. Turn cut side up. Spoon oil over top, sprinkle with salt and Herbs, place in oven and cook for 30 minutes or until tender and starting to brown.



Crescent Bites
375 degree oven
1 pkg Pillsbury Crescent Rolls (refrigerated section of grocer)

Take the crescent roll squares--there should be four with two triangles per square. Press down on each triangle perforated line to form a solid rectangle. Roll each rectangle into log and cut into 2" bites. Sprinkle with garlic salt, herbs or parmesan cheese. I like them plain. Place bites on baking sheet or in mini muffin pan and cook for 10-12 minutes until golden brown.



Light Berry Shortcakes

Usually found in the fresh produce section are the (used to be Hostess) shortcake dessert cups. Confession--I truly miss (frozen) Twinkies. So sad, thank you hips and thighs but they are GONE FOREVER. Anyway, these are wonderful little cakes for sharing with the one you love when you top them with berries and wrap them up with the new Cool Whip Frosting or regular or lite Cool Whip. I'm sure these would be Weight Watchers-some-point-or-the-other but just split it with your sweetheart and it really isn't high calorie.

2-4 pre-made shortcakes
1 tub Cool Whip Frosting or Regular or Lite Cool Whip
1 c fresh or frozen (thawed) berries--your choice
1/4 c sugar or if you're not able to have sugar, very lightly sprinkle with a low-or-no-calorie sweetener like Splenda.
Stir sugar into berries and set aside for 20-30 minutes
1/2 c bittersweet or milk chocolate pieces, melted (over simmering water in separate pan w/lid) or in microwave--15 seconds at a time in microwave, stir, repeat until melted and creamy).

Stack one shortcake on your dessert plate. Spoon a tablespoon berries onto cake. Spread 1-2 TBSP Cool Whip over top to cover berries. Place another cake on top and repeat with berries. Frost top and edges of cakes. Sprinkle with more berries, drizzle juice and chocolate.

 Serve and watch the smiles. 
 
If you aren't swept off to romantic places, smack him up side the kiss his head and put on your ugliest, big t-shirt a smile. 

Bon Amour!