October 9, 2022
I had a few days home alone, so decided to treat myself to a yummy meal and good movie, both enjoyed from the comfort of my big cozy couch. The oysters were my starter so I grilled them up over a wood fire along with a steak after making Spaetzle and a small Waldorf salad. I had been looking through my #lostkitchen cookbook, by Erin French, earlier in the day, and her Waldorf salad looked so refreshing...so decided it would be the perfect match for the steak and spaetzle that I was craving for dinner. For the spaetzle, I added a lot of dill to the dough because I can't seem to get enough of dill lately. I sprinkled some dill fronds over my dressed salad as well. You can barely see the spaetzle above, to the left of the steak on my plate. This dinner was decadent for sure, and I got to enjoy it again the next day...leftovers were just as mouthwatering delicious!
Grilled Oysters
GF
After cleaning, opening and separating the flesh from the shell, I added some finely diced shallot, a little chopped parsley and chive, and about a tsp each of heavy whipping cream and wine, to each shell. Normally I would first saute the shallot in butter, then add wine and reduce it, then add the cream and herbs, all in a separate saute pan...before adding to the oysters in their shells. But today it was just me, and my shortcut worked...the grilled oysters inmy shortcut sauce were delicious!
Herbed Spaetzle
feeds two
1. Put a pot of water on the stove and turn to high. Salt the water.
2. Finely dice some dill, parsley and chives until you have 1/4 cup total. Set aside.
3. In a one cup glass measuring cup, measure 1/2 cup milk then add an egg. Whisk well..
4. In a small bowl, add 3/4 cup flour, a pinch of salt, and half of the diced herb mix.
5. Add just a little of the milk-egg mixture at a time, stirring it into the middle of the flour mixture.
6. Using a hand-held potato sieve or collander with large holes, press the dough through into the boiling pot of water. Boil for 3mn.
7. Strain, then toss with a small slice of butter and remaining herbs.
Grilled Bone-in Ribeye Steak
one steak will feed 2 people
1. Take your steak out of the fridge about an hour before cooking, & let it comes to room temp.
2. While it sits, mix some finely chopped parsley, rosemary and chives into a couple tbsp of butter. Roll in plastic and stick in freezer.
3. Brush steaks with olive or avocado oil and salt generously.
4. Turn flame on grill almost to high and quickly sear the steaks on each side. Turn the heat down and cook until the steaks feel as firm or soft as the fleshy part of your palm in the corner next to your thumb. Or if you're not comfortable with the touch method, the steaks are med-rare when they read 130F in the middle. The steaks will be on your grill for about 10mn total, including the sear time.
5. Remove the steaks from the grill and loosely cover in foil while they rest for about 10mn. While they're resting, take the herb butter out of the freezer, unwrap it and slice it. When the steak has rested, slice it against the grain, horizontal from the bone. Keep the meat in place against the bone, for serving. It will also stay warmer if not spread out too much. Put a few slices of butter over the steak, smear them around a bit using a fork, and serve!
Waldorf Salad
The recipe I used for this meal can be found in the #lostkitchen cookbook, by Erin French. It's also available online by various folks who have typed up the recipe from her book. Just search "Erin French Waldorf Salad." It's yummy!
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