Dinner

[ksmith]

Made the Steak in Shallot Sauce, which I found on arcaedia's Foodie Page.

Make that an approximation of Steak etc... I didn't use a sirloin cut, but a cut the name of which I can't recall, which I think maybe needed to be braised or stewed rather than quick-cooked. And I didn't have any steak sauce, so I made do with a tablespoon of tomato paste mixed with enough Worcestershire sauce to give the tell-tale rust color.

And I used scallions instead of shallots.

All that aside, it was really good. I will definitely reuse the recipe with a more suitable cut of meat.

Dinner on Friday turned out tasty as well. A Chicken Creole recipe of the inside lid of a Campari tomato container. It took me 45 minutes to chop up and cook all the veggies, *and* I used stock that I made myself from scratch. Left the leftovers on the counter to cool...and forgot about them until Saturday afternoon, when I discovered them as I put away groceries. Thus did one for the pot become one for the trashcan.

I hate it when I do things like that.

Comments

[arcaedia.livejournal.com]

Hey, neat. Sounds like a wide approximation. Shallots are a lot sweeter than scallions. I'm glad it was edible. You can leave comments on the Spice blog about it too if you want. Then I can look back at this more easily.

[kristine-smith.livejournal.com]

It was really pretty good, but more on the tomatoe-y/rich onion-y side of the Force. No sweetness. But a very nice, not overpowering, grace note for/to a decent piece of beef.

I will post on the Spice blog later today.