Tuesday, October 23, 2007

For the last 2 days...

I have cooked dinner. Seriously, me! This may seem like a small task for some, but for me? Huge. Like Mt. Everest huge. If it's more than heating something up, or putting pasta on to boil, it's out of my league.

Now, I can bake like something fierce and would do more if I had a bigger work space/kitchen. Oh and a dish washer too! Remember these? Yeah, those were awesome. Simply mouth watering, pass the milk kind of delicious.

So like I said, I cooked, I'm still shocked. Crooked eyebrow cooked and it was good! Here is what I made...you should try it too. It's from Cook's Country and honestly, everything we tried from them has been yummy. I totally would have taken a picture of it, but quite honestly, we ate it too fast!


Salisbury Steak

Serves 4

When shaping the patties in step 1, be sure to wet your hands to
prevent sticking. Tawny port or dry sherry can be substituted for the
ruby port. Do not use potato granules, which add an off-flavor.

1/2 cup milk
7 tablespoons instant potato flakes
1 pound 90-percent lean ground beef
Salt and pepper
4 tablespoons unsalted butter
1 onion , halved and sliced thin
1 pound white mushrooms , sliced thin
1 tablespoon tomato paste
2 tablespoons all-purpose flour
1 3/4 cups low-sodium beef broth
1/4 cup ruby port (see note)

1. Whisk milk and potato flakes in large bowl. Add beef, 1/2 teaspoon
salt, and 1/2 teaspoon pepper and knead until combined. Shape into
four 1/2-inch-thick oval patties and transfer to parchment-lined
plate. Refrigerate for 30 minutes or up to 4 hours.

2. Melt 1 tablespoon butter in large nonstick skillet over medium-high
heat. Cook patties until well browned, about 5 minutes per side.
Transfer to plate.

3. Add onion and remaining butter to empty skillet and cook until
onion is softened, about 5 minutes. Add mushrooms and 1/2 teaspoon
salt and cook until liquid has evaporated, 5 to 7 minutes. Stir in
tomato paste and flour and cook until browned, about 2 minutes. Slowly
stir in broth and port and bring to simmer. Return patties to skillet,
cover, and simmer over medium-low heat until cooked through, 12 to 15
minutes. Season sauce with salt and pepper. Serve.

4 comments:

chrissy said...

Good job, isn't it great to cook when everyone enjoys! It really stinks when the kids say: "Can I make myself a sandwich". I think you found a cookbook you like, keep it up, good job!!!!!!!!!!!

Crooked Eyebrow said...

quite honestly while cooking it was making me anxious. But while we were eating it, I enjoyed it for that reason.


You chrissy are the trained chef, you need to start doing posts about pointers for the novice cook like me!

I Should Be Folding Laundry said...

Soon your blog title will be "Cooking Eyebrow."

or not.

Did you save any leftovers for me, my dear sweet friend of mine????

Ann(ie) said...

I am extremely impressed since I've gotten so used to Matt cooking that I don't even entertain the thought anymore.
Lazyness at it's finest!!