Saturday, September 29, 2012

Steak with Mashed Potato and Creamed Leeks

Thursday 27 September
We're still feeling a mite red-meat-deprived, and there's no cure for that like a steak. 
Said beefy object got pan-fried and frequently flipped, while four or five Yukon golds were sliced, boiled, and mashed with cream.  What made it special, though, was the extra-long, extra-pale leeks from Madison's, just chopped, sautéed in butter and oil, steamed with a little chicken broth, and enriched with heavy cream and salt.  Made a perfect topper and dipper for both meat and mash.

No comments: