Mixed a few recipes here, came out with one I liked. Notes on the pastry dough: - Adjust sugar to taste and to your final products. You can skip the sugar in the pastry if making a savory, or sprinkle sugar on top of the egg wash right before baking if going sweet. - thanks to Butter for Y’all for inspiration. - Great way to use up some starter, as the finished pastry dough can sit in the fridge for a few days. - I’ve found best results with starter to mix it thoroughly with the wet ingredient (here butter, but water or milk) very well before adding to flour mixture. YMMV. Pastry Ingredients 375 grams (3 cups) flour (all purpose or pastry, not bread) 227 grams (1 cup) unsalted butter, melted (try European style for the higher fat content) 166 grams (2/3 cup) active sourdough starter 20-30 grams (1/4 cup) sugar 6 grams (1 teaspoon) salt flour for dusting - mix the melted butter and the sourdough starter together in a small bowl. - whisk the flour, sugar and salt together in ...
Fabulous way to start the summer. The fewer kids eating, the better steaks to buy. I did this with tenderloin steaks, but any grill-ready steaks work.
4 tenderloin steaks (or other)
Olive oil
1.5 lbs butter, softened (unsalted)
3-4 tbl chopped fresh tarragon
1 cup crumbled thin plain breadsticks (or several day old french bread)
Salt
Pepper
Steamed green beans
Corn on the cob
1) 2 hours before cooking, take the steaks out, lightly oil, salt and pepper both sides. Cover with wax paper and let come to room temperature. Keep from edge of counter if your dog is a) hungry or b) big.
2) Mix butter, chopped tarragon, breadsticks and 1/2 tsp of salt. If a garlic fan, add one or two minced cloves to the butter. Put butter back in fridge.
3) Heat a grill. Charcoal, wood, gas, or a heavy pan on top of the stove.
4) Grill steaks on high 3-4 min per side to sear, then lower heat or move slightly to side, and cook for about 6-7 minute more per side (depending upon cut and how thick they are). Place in small broiler proof pan and let rest for 10 minutes.
5) Cook corn and steam green beans.
6) Cover each steak with 2Tbl of the butter mixture. Broil for 2 minutes or until butter/crumb mixture is starting to brown.
7) Remove and serve immediately. Toss beans with 1/2 the remaining butter mixture, and pass remaining butter mixture for use with corn.
8) Go for a run the next morning to keep your cardiologist out of your life.
4 tenderloin steaks (or other)
Olive oil
1.5 lbs butter, softened (unsalted)
3-4 tbl chopped fresh tarragon
1 cup crumbled thin plain breadsticks (or several day old french bread)
Salt
Pepper
Steamed green beans
Corn on the cob
1) 2 hours before cooking, take the steaks out, lightly oil, salt and pepper both sides. Cover with wax paper and let come to room temperature. Keep from edge of counter if your dog is a) hungry or b) big.
2) Mix butter, chopped tarragon, breadsticks and 1/2 tsp of salt. If a garlic fan, add one or two minced cloves to the butter. Put butter back in fridge.
3) Heat a grill. Charcoal, wood, gas, or a heavy pan on top of the stove.
4) Grill steaks on high 3-4 min per side to sear, then lower heat or move slightly to side, and cook for about 6-7 minute more per side (depending upon cut and how thick they are). Place in small broiler proof pan and let rest for 10 minutes.
5) Cook corn and steam green beans.
6) Cover each steak with 2Tbl of the butter mixture. Broil for 2 minutes or until butter/crumb mixture is starting to brown.
7) Remove and serve immediately. Toss beans with 1/2 the remaining butter mixture, and pass remaining butter mixture for use with corn.
8) Go for a run the next morning to keep your cardiologist out of your life.
Comments
Post a Comment