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It had started so well. The night after I wrote my first-ever blog entry, I made Bifteck Saute au Beurre and Artichauts au Naturel- the first recipes in the meat and vegetable chapters of , respectively. The steak I merely fried in a skillet with butter and oil- butter and oil because not only did I not have the beef suet that was the other option, I didn't even know what beef but . Then I just made a quick sauce out of the juices from the pan, some vermouth we'd had sitting around the house forever because Eric had discovered that drinking vermouth, even in martinis, made him sick, and a bit more butter. The artichokes I simply trimmed- chopping off the stalks and cutting the sharp pointy tops off all the leaves with a pair of scissors- before boiling them in salted water until tender. I served the artichokes with some Beurre au Citron, which I made by boiling down lemon juice with salt and pepper, then beating in a stick of butter. Three recipes altogether, in just over an hour.
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butter
french-cooking
steaks
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Julie Powell |