Linderhof


Gardening, Cooking and Decorating on the Prairie of Kansas


Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Sunday, October 26, 2008

A good steak and a bottle of wine

The prairie is known for beef. Many farmers grow beef here and as we leave our little town, you'll see many pastures full of cattle.

So we love our steak. We happened to go to the little town south of us yesterday and were able to stop at our favorite meat market. It's an old fashioned butcher's shop that, when you step inside, you feel as if you're in an earlier decade. They sell the best beef and it is the place to buy steak, roasts, lean hamburger, fresh never frozen chickens.

Our cut of choice is Kansas City strip and we prefer our steaks grilled. Husband Jim does them to perfection. Topped with a pat of chive butter from the freezer, it is a meal worthy of any expensive steak house.

Sometimes we accompany our steak with the traditional baked potato but last night we decided that out of season roasted asparagus and sauteed baby bella mushrooms would be the perfect accompaniment.

And what is a steak without a bottle of wine? Husband Jim chose a great cabernet -- from Gallo. It was the perfect wine for the steak.
The mushrooms were my adaptation of The Barefoot Contessas Sauteed Wild Mushrooms which I assume is in her new cookbook, Barefoot Contessa, Back to Basics, and which she demonstrated on her show last week. Since the wild mushrooms on the prairie come in little boxes, I chose to use only baby bellas. It is the perfect accompaniment for a steak.


Barefoot Contessa Sauteed Wild Mushrooms

2 pounds mixed wild mushrooms, such as cremini, shiitake, porcini, and portobello
1/2 cup good olive oil
1 cup chopped shallots (4 large)
4 tablespoons (1/2 stick) unsalted butter
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped garlic (6 cloves)
1 cup chopped flat leaf parsley

Brush the caps of each mushroom with a clean sponge. Remove and discard the stems. Slice the small mushrooms thickly and cut the large ones in a large dice.
Heat the olive oil in a large (11 - inch) Dutch oven or saucepan. Add the shallots and cook over low heat for 5 minutes, or until the shallots are translucent. Add the butter, mushrooms, salt, and pepper and cook over medium heat for 8 minutes, until they are tender and begin to release their juices, stirring often. Stir in the garlic and cook for 2 more minutes. Toss in the parsley, sprinkle with salt, and serve warm.

3 comments:

Bethany Blubaugh said...

Just wanted you to know that I love your blog! I love to cook, but knew nothing when I got married 4 years ago. Barefoot Contessa is one of my all time faves. :)

I am going to try these shrooms. :) Did you get your steak at Beck and Hill? We also like the filets at Paluca's.

Martha said...

Thank you Bethany --

Yes, those steaks are from Beck and Hill. Our favorite! The grocery store only has packages of the mushrooms so I just got one variety but the baby bellas were really good!

Martha

Audrey said...

Kennett Square (which is nearby) is the mushroom-growing capital of (something), but I haven't really seen local evidence of that yet. I just watched this episode too and was in here downloading this recipe while it was still on. Looks great!