No recipe here, just some how to's!
Fingerling potatoes are really good if you leave the skins on and roast then at 375*
Just cut them in half, and toss in olive oil. Then place in a roasting pan. Now here's the trick to really good spuds! Sprinkle them with very coarse salt such as Maldon salt from the UK, it really makes a big difference! Cook until they are crispy and soft in the middle, about 45 minutes. Maldon salt is available at Gourmet Galley.
To caramelize the onions, simply slice them thin, and saute them in olive oil and butter. When they just starting to brown, turn the heat down so they caramelize and not brown. You may have to raise the heat up again, to get them cooking and then turn it down again... Add the kale to the onions just before serving, so the kale still bright green and just wilted.
The trick to a great steak, whether you're pan frying or grilling, you must bring the meat up to room temperature, season well with salt and pepper, and have a hot pan or grill! It's also a good idea to let the meat rest for a few minutes, after it's done cooking.
If you pan fried your steak, you can make a simple sauce for it by deglazing the hot pan with a little red wine, and reducing it down by two thirds over high heat. Then add some stock and do the same thing. When done, turn off the heat and add a little butter, shaking the pan back and fourth until it's melted and shines.
Always plate hot or warm food onto warm plates!
Bon Appetit! Chef Hobbes
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