Wednesday, March 31, 2010

Tomato and goat cheese tarts

{Photo credit: House Beautiful}

I found this recipe on House Beautiful's website and am adding it to the list to make over the Easter weekend. I love tarts...and goat cheese and tomatoes, so basically this recipe couldn't be more perfect. You can make it as a lunch/dinner sized portion or mini-tarts as an appetizer. I can't wait to try it! If you have any tart recipes to share please comment on this post or send me an email to

Barefood Contessa's Tomato and Goat Cheese Tarts (Recipe from House Beautiful)

Makes 4 tarts


3 tablespoons good olive oil,plus more for brushing
4 cups thinly sliced yellow onions (2 large onions)
3 large garlic cloves, cut into thin slivers
Kosher salt & freshly ground pepper
3 tablespoons white wine
2 teaspoons minced fresh thyme plus sprigs for garnish
1 package (17.3 ounces) puff pastry sheets, thawed overnight in the refrigerator. Use cold.
4 tablespoons grated Parmesan cheese
4 ounces garlic & herb Montrachet goat cheese
1 large tomato, cut into 4 (1/4-inch-thick) slices
3 tablespoons julienned basil leaves
2 ounces Parmesan cheese, shaved with a vegetable peeler


1. Preheat the oven to 425°F. Line a sheet pan with parchment paper.

2. Heat 3 tablespoons of olive oil in a large skillet over medium-low heat and add the onions and garlic. Sauté for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine and thyme and continue to cook for another 10 minutes, until the onions are lightly

3. Unfold each sheet of puff pastry on a lightly floured surface and roll it lightly to an 11-by-11-inch square. Using a six-inch-wide saucer or other circular object as a guide, cut 2 (six-inch) circles from each sheet of puff pastry, discarding the scraps. Repeat with the second sheet of pastry.

4. Using the tip of a sharp paring knife, score a circle 1/2 inch inside the edge of each pastry. Prick the pastries all over with the tines of a fork and place them on the sheet pan. Sprinkle a tablespoon of the grated Parmesan on each round, staying inside the scored border.

5. Place 1/4 of the onion mixture on each circle, again staying within the scored edges. Crumble 1 ounce of goat cheese on top of the onions. Place a slice of tomato in the center of each tart. Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper. Finally, scatter 4 or 5 shards of Parmesan on each tart. If the pastry is warm, chill for 15 minutes.

6. Bake for 20 to 25 minutes, until the pastry is golden brown. Garnish each with a sprig of thyme and a drizzle of olive oil. Serve warm.

Tuesday, March 30, 2010

Banana cupcakes with honey-cinnamon frosting

I baked these banana cupcakes with honey-cinnamon frosting last weekend. They were super easy and basically taste like a really moist piece of banana bread with frosting. You definitely can't go wrong with this recipe. The only problem you'll have is deciding whether to eat them for breakfast or as dessert.

I was having some major issues with lighting for these photos so they're not great. I'm learning (slowly...)!

Banana cupcakes with honey cinnamon frosting (adapted from Martha Stewart)


1 1/2 cups all-purpose flour (spooned and leveled)
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
1 1/2 cups mashed bananas (about 4 ripe bananas), plus 1 whole banana, for garnish (optional)
2 large eggs
1/2 teaspoon pure vanilla extract
Honey-Cinnamon Frosting (recipe below)


1.Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

2.Make a well in center of flour mixture. In well, mix together butter, mashed bananas, eggs, and vanilla. Stir to incorporate flour mixture (do not overmix). Dividing evenly, spoon batter into muffin cups.

3.Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes. Remove cupcakes from pan; cool completely on a wire rack. Spread tops with Honey-Cinnamon Frosting. Just before serving, peel and slice banana into rounds, and place one on each cupcake, if desired.

Honey-Cinnamon Frosting

1 1/4 cup confectioners' sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon honey
1/8 teaspoon ground cinnamon


1.In a medium bowl, using an electric mixer, beat confectioners' sugar, unsalted butter, honey, and ground cinnamon until smooth, 4 to 5 minutes

Speaking of cupcakes, have you entered to win cupcakes and macarons from Sweets Bakeshop in St. Paul, MN?

Monday, March 29, 2010

Giveaway: Sweets Bakeshop treats

{Sweets Bakeshop cupcake flavors: top row from left to right: Dreamsicle, Berries and Champagne, Breakfast. Bottom row from left to right: Black and White, Cookie Dough, Thyme Honey Walnut. Click here for a description of each flavor.}

I LOVE today's giveaway because it is for a local bakeshop that couldn't be sweeter. I walked into Sweets Bakeshop about a month ago to see a huge crystal chandelier hanging above a table with gorgeous displays of cupcakes and macarons. The three mini cupcakes I purchased that day were as delicious as they were pretty. And the people behind the counter were nice, nice, nice!

{A sampling of their adorable mini cupcakes}

Sweets Bakeshop is located on 2042 Marshall Ave in St. Paul and offers daily cupcakes, French macarons, brownies, and blondies. They use natural, local ingredients whenever possible (such as butter from Hope Creamery located in Hope, Minnesota and organic, free-range eggs from Larry Schultz Organic Farm in Owatonna, Minnesota.)

{Cute storefront}

If you live in the Twin Cities, MN this giveaway is for you (to be eligible to win, you must be a Minnesota resident). Sweets Bakeshop is giving away a dozen cupcakes and a dozen French macarons (a $45 value). To enter simply go to Sweets Bakeshop website and choose a cupcake flavor or macaron that you'd love to taste. Comment on this post the name of the cupcake/macaron. I will choose a comment using Entries close at 11:59pm CT on Thursday, April 1 and the winner will be announced on Friday.


I look forward to your comments! Good luck!

Friday, March 26, 2010

Spring centerpiece inspiration

{Photo credits: Martha Stewart}

Are you hosting an Easter dinner or a spring brunch? Check out these colorful, pretty centerpiece ideas from Martha Stewart. My favorites are the calla lilies and the cherry blossom branches. Post a comment with your favorite!!

Happy Friday and have a wonderful weekend!

Winner of the Clancy Designs giveaway

The winner of the Clancy Designs H20 goblets is comment number 12, Zoe Boshoff who said:

"I would love to celebrate the abundance of life by serving cupcakes in the Clancy Superfruit Domed Desert Platter at our November wedding.... I love the juicy colours!"

Zoe, please send your address to was used to choose the winner. Thanks to the 82 comments and 10 email entries for this giveaway!

Check back in a couple hours for the second post of the day, spring centerpiece inspiration.

Thursday, March 25, 2010

Chipotle cheddar scones

Yesterday's post was all about sweet, sweet cupcakes and today we are switching to savory scones. There is definitely something about scones that creates a feeling of comfort, maybe it is the wonderful scent of flaky dough wafting from the oven along with the anticipation of sitting down to a huge breakfast with a cup of perfectly brewed coffee.

I served these scones at breakfast last Sunday and it was heavenly. They are smoky with a bit of heat from the chipotle chiles, the slightest bite from sharp chedddar and are perfect served with scrambled eggs and bacon.

I slightly modified the recipe because I didn't quite have a full 3/4 cup of sour cream, so I used about 1/2 cup of sour cream (I used original, not fat free) and 1/4 cup nonfat plain yogurt.

Chipotle cheddar scones (recipe adapted from Cooking Light)


2 cups all-purpose flour (about 9 ounces)
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons chilled butter, cut into small pieces
3/4 cup fat-free sour cream
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
1 tablespoon water
1 tablespoon minced chipotle chile, canned in adobo sauce
1 large egg, lightly beaten
Cooking spray


Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a medium bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add sour cream, cheddar cheese, 1 tablespoon water, chipotle chile, and egg; stir just until moist. Knead in bowl with lightly floured hands just until dough forms.

Divide dough in half. Shape each half into a 6-inch circle on a baking sheet coated with cooking spray. Cut each circle into 6 wedges; arrange wedges 1 inch apart on pan. Bake at 350° for 20 minutes or until browned. Serve warm.

Nutritional Information
Calories:134 (30% from fat)
Fat:4.5g (sat 2.6g,mono 0.9g,poly 0.3g)

These are perfect for the weekend but also reheat nicely for about 25 seconds in the microwave. I ate one for breakfast everyday this week!

I was a bit intimidated to try baking scones, this was my first attempt and they turned out great. Definitely give them a try. Do you have a favorite scone recipe? I'd love to hear about it, comment on this post or email me at

Wednesday, March 24, 2010

Adorable strawberry cupcakes

If Martha Stewart's name is attached to something you know it is going to be lovely and delicious. This was exactly the case with these strawberry cupcakes I baked on Saturday. I love how they turned out and I had fun practicing with my new camera, too.

I'd love to take full credit for making these cupcakes completely from scratch but I can't. The cupcakes are, but the frosting isn't. By the time I got to the frosting recipe I realized I was short one egg and out of sugar. Oops! Luckily, I had the good sense to dig way in the back of my pantry and there I found a container of Duncan Hines vanilla frosting. Thank goodness. The last thing I want to do is have to run to the grocery store mid-baking. I added strawberry jam to the frosting to make it pink and give it a strawberry flavor (the homemade frosting recipe does this, as well).

To decorate each cupcake I tied a knot with twine around the base, cute isn't it? This recipe isn't the easiest I've ever tried, but the extra couple steps are worth it. They turn out very light/airy and moist.

Strawberry Cucpakes (adapted from Martha Stewart)

3 cups cake flour (not self-rising)
2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, room temperature
2 1/4 cups sugar
1/2 teaspoon pure vanilla extract
1 cup milk
8 large egg whites
Strawberry Meringue Buttercream (see below for recipe)
24 small fresh strawberries, washed (hulls intact), for garnish


1.Preheat oven to 350 degrees. Line two standard 12-cup muffin pans with paper liners; set aside.

2.In a medium bowl, sift together flour, baking powder, and salt; set aside.

3.In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 2 cups sugar until light and fluffy, 3 to 4 minutes, scraping down sides of the bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until just combined. Transfer mixture to a large bowl; set aside.

4.In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. With mixer running, gradually add remaining 1/4 cup sugar; beat on high speed until stiff, glossy peaks form, about 4 minutes. Do not overbeat. Gently fold 1/3 of the egg-white mixture into the butter-flour mixture until combined. Gently fold in remaining egg-white mixture.

5.Divide batter evenly among the muffin cups, filling each with a heaping 1/4 cup batter. Bake, rotating pans halfway through, until the cupcakes are golden brown and a cake tester inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Transfer pans to a wire rack. Invert cupcakes onto rack; then reinvert and let cool completely, top sides up. Frost cupcakes with strawberry meringue buttercream, swirling to cover. Cupcakes may be stored in a covered container in the refrigerator for up to three days. Garnish with strawberries just before serving.

Strawberry Meringue Buttercream

4 large egg whites
1 1/4 cups sugar
1 1/2 cups (3 sticks) unsalted butter, room temperature, cut into tablespoons
1 teaspoon pure vanilla extract
1 1/2 cups (12 ounces) strawberry jam, pureed in a food processor


1.In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine egg whites and sugar. Cook, whisking constantly, until sugar has dissolved and mixture is warm to the touch (about 160 degrees).

2.Attach the bowl to the mixer fitted with the whisk attachment. Beat the egg-white mixture on high speed until it holds stiff (but not dry) peaks. Continue beating until the mixture is fluffy and cooled, about 6 minutes.

3.Switch to the paddle attachment. With mixer on medium-low speed, add butter several tablespoons at a time, beating well after each addition. (If frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Beat in vanilla. Beat on lowest speed to eliminate any air bubbles, about 2 minutes. Stir in strawberry jam with a rubber spatula until frosting is smooth.

Have you entered to win the gorgeous Clancy Designs handblown drinkware? Check out this post for details.

Happy baking!

Monday, March 22, 2010

Giveaway: Clancy Designs Handblown Glassware

I am super excited about today's giveaway for three reasons. First, it is the highest value giveaway I've ever had on Eat Drink Pretty. Second, the product is totally awesome; it is handmade from a family-owned company. And lastly, it is for drinkware, and if read my blog on a regular basis, you know I love to drink pretty cocktails out of pretty glasses.

Today's giveaway is for four H2O Goblets from Clancy Designs in the colors raspberry, orange, lime, and turquoise (pictured above). These adorable goblets are handblown and totally functional. You can use them to sip cocktails, to hold a dessert parfait, or as mini vases to hold flowers. The four goblets are a $270 value.

Here are some photos of Clancy Designs handblown drinkware.

These plaid tumblers are a new design and Jennifer Clancy's (co-owner) favorite. They are adorable!

To enter the giveaway, simply visit Clancy Design's website and choose a product you would love to own. Post a comment on this post containing the name of the product and what you would use it for (sipping margaritas, everyday drinkware, to hold flowers, etc). Entries close at 11:59pm CT on Thursday, March 25th and the winner will be announced on Friday.

Clancy Designs is owned by a husband and wife duo that describe their business as a "collaboration that bore fruit to a craft business focusing on handblown functional glassware, interior accessories, and objects d’art". Be sure to check out their other products such as lighting, sinks and sculptures in their art portfolio here. They also make handblown wedding cake toppers and can set up wedding registries.

I'm looking forward to your comments!

Note: I've received a few emails from people having a difficult time posting comments, sorry about that! If you don't have one of the accounts to choose from in the comment drop-down box select "anonymous" and just be sure to include your name in the comment (first name and first letter of your last name is fine). When I accounce the winner I will post the winning comment, including your name. Be sure to check back on Friday, March 26!! If you continue to have issues you can enter by emailing

Friday, March 19, 2010

Cupcake love

Everyone loves cupcakes. They are so pretty and perfectly portioned. They feel like a huge treat but without too much guilt. These gorgeous cupcakes are from, click the links to be taken to the recipe. Which one do you think I should bake this weekend?

{Recipes - top row, left to right: Strawberry cupcakes, Triple Citrus cupcakes,
Lemon Meringue cupcake. Bottom row, left to right: Banana Cupcakes with Honey-Cinnamon Frosting, Maple-Walnut cupcakes, Frosted Chocolate-Buttermilk cupcakes }

Thursday, March 18, 2010

Inspiration board: a classic Washington DC wedding

This is the inspiration board my friend Amy created for her upcoming wedding that will take place in DC. She is going to have a multicultural wedding that is both Christian and Hindu with multiple ceremonies, a sangeet and an Indian reception. It is going to be an amazing wedding. To see the Indian-inspired details of Amy's wedding, click here. Unfortunately, I don't have photo credits, if I am using any of your photos and you would like credit please email,

The Christian ceremony will be followed by a luncheon on a Friday afternoon. Amy is going for a classic look and will be getting married in a church that was built in 1924 and is a faithful copy of St. Martin-in-the-Fields of London. Since her Hindu wedding (the following day) will be very bright and colorful, Amy wants to keep the church wedding very simple and toned down. She will be using green apples for a modern, classic look that is also budget-friendly. The luncheon will have simple white or light green linens, white wooden folding chairs, surrounded by pink hydrangeas.

Stay tuned for professional photos in October!

Wednesday, March 17, 2010

Happy St. Patrick's Day!

Happy St. Patrick's Day!!! I hope you all have fun plans (if you do, comment below and share!) I'm not Irish, but I certainly enjoy the excuse to have cocktails on a Wednesday.

My company is throwing a St. Patrick's Day party that begins at 3pm, yay! There will be Finnegans (one of our clients), Guiness, live music, a best "Irish" dressed contest and I'm sure plenty more. A St. Patrick's Day party is just one of many perks from working at an ad agency. Fun, fun, fun.

Since I don't really drink beer, I decided to make Shamrock Sparklers (Prosecco and a splash of Midori). I'm sure they will be festive and delicious.

{Photo credits: top row from left to right: Hostess blog, Bakerella, Food Thinkers. Bottom row from left to right: Style Me Pretty, Lovely Scribbles, Style Me Pretty}

Tuesday, March 16, 2010

The not-so-perfect / perfect cheesecake

I made this cheesecake for a family gathering last weekend. It was only my second time ever baking a cheesecake, and the first time was with my friend, Siobhan, who is an awesome cook and did most of the work. (Thanks to my sister-in-law Nikki for taking the photo).

I was not very confident in my cheesecake skills, 45 minutes into the baking time there was a giant crack forming. Oh, the dreaded crack.

Well, let's just say by the time I took the cheesecake out of the oven there was a huge X-type crack in the middle. I fretted and stressed and tweeted about my ugly cheesecake. I then spent the next 30 minutes reading the reviews from the recipe. Turns out the recipe is great for taste, but there are modifications to be made if you want a perfect-looking cheesecake.

The first modification is to bake the cheesecake in a water bath. This apparently will prevent cracking, though I've also heard that sometimes you can do everything right and still have cracks.

I covered the imperfections with strawberries and it began to resemble somewhat of a pretty dessert. All worries went out the window when I had my first bite. Amazing. Seriously, this cheesecake was delicious.

Be sure to read the notes below before attempting to bake this cheesecake, you can learn from my mistakes!

Chantal's New York Cheesecake (recipe adapted from


15 graham crackers, crushed
2 tablespoons butter, melted
4(8 ounce) packages cream cheese
1 1/2 cups white sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour


1.Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
2.In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
3.In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
4.Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

Notes, the cream cheese and eggs should be at room temperature. 2 tablespoons wasn't nearly enough butter to mix with the graham crackers so I just kept adding melted butter until the crust was the texture I thought it should be. I think I ended using at least 6 tablespoons. Do not overbeat the batter, that also can lead to cracks. Mix enough to incorporate all the ingredients and get rid of lumps. I thought leaving the cheesecake in the oven for 5-6 hours (with it turned off) seemed a bit excessive, so I left it in for about an hour and a half. I think they recommend leaving it in the oven to avoid cracks, so it may work for you. I encourage you to read the reviews for more tips and modifications.


Monday, March 15, 2010

Spring fever

I couldn't resist posting these pretty spring images after we had a 63 degree day in Minnesota yesterday. It was completely glorious. Minnesotans get a bit carried away at the first signs of spring; I'm talking about the children on the sidewalk in flip flops, people sitting on lawn chairs grilling, and more walkers/joggers than I've ever seen.

My hubby and I participated in the spring fever and took an hour and a half walk with short-sleeve shirts on. It was pure bliss.

These images are all from and have inspired me to begin planning my first outdoor brunch/garden party. I'm thinking wild flowers from the farmer's market, floral fabric napkins, champagne cocktails, quiche and fresh fruit. Maybe I'll recruit one of my girlfriends to bake some muffins or scones. I can't wait!

Parisian bistro cooking class part 5 - crepes with seasonal fruit

The Whole Foods Parisian Bistro cooking class ended with a delicious crepe recipe. At this point in the class I was beyond stuffed, but somehow still had it in me to eat two crepes. They brought back memories of the month I spent in Paris and the crepe vendor that was located on Rue Monsieur le Prince. After drinking too much wine at The Whitney my friends and I would stumble down to the vendor at 2am and eat crepes. Sometimes I would eat nutella crepes with bananas and othertimes savory. They were always delicous.

Crepes with Seasonal Fresh Fruit (recipe credit to Ani Loizzo and Whole Foods)

2 eggs
3/4 cup whole milk
1/2 cup water
1 cup flour
3 tablespoons butter, melted, plus more for the pan
Pinch of salt
2 pounds pears, peeled and chopped
2 tablespoons butter
1/2 cup sugar
1 vanilla bean, split and scraped


Combine first six ingredients in a blender and pulse 10 times to blend. Heat a small nonstick pan or crepe pan over medium low heat and add just enough butter to coat. Add a ladleful of batter and swirl to distribute. Cook until dry on one side, then flip with a spatla. While you're making the crepes, set another, larger pan over medium heat and melt the butter. Add vanilla and sugar, bring to a simmer. Incorporate pears and cook until softened and liquid syrupy, about 5 minutes. Set aside to cool slightly while you finish the crepes. Makes approximately 25-30 crepes.

Note - the first crepe probably won't turn out well. It's the same as when you make a batch of pancakes and the pan isn't quite hot enough with the first. Simply discard the first one. Bon appetit!

Saturday, March 13, 2010

Weekend edition: chorizo, spinach and onion quiche

I made a quiche-like dish the other weekend with ingredients I had around the kitchen. I say quiche-like because it didnt have a traditional crust. Instead I used thinly sliced red potatoes as the "crust". I also used spinach, red onion, chorizo, heavy cream and freshly grated parmesan. It turned out to be a delicious breakfast.

I don't remember the exact amount of each ingredient so I am estimating a bit here.

Chorizo, spinach and onion quiche

2-3 red potatoes, thinly sliced
1/2 of a red onion, chopped
1 cup of spinach
2 chorizo sausages, casings removed
1/2 cup shredded parmesan (or any cheese you have)
4-5 eggs
1/4 - 1/2 cup heavy cream (if you don't have heavy cream substitute milk)
2 teaspoons olive oil


Preheat oven to 350 degrees. Grease pie pan with butter or cooking spray. Layer the potatoes on the bottom of the pan, overlapping is fine. Drizzle olive oil on the potatoes. Season with salt and pepper. Bake the potatoes in the oven for 15 minutes. Remove from oven and let cool for 5 minutes.

Using a skillet on medium to high heat, brown and cook the chorizo, breaking it up with a wooden spoon. Spoon the chorizo in a layer on top of the potatoes. Add the red onion, spinach and cheese. Mix the eggs and heavy cream together and pour over all the ingredients in the pie pan (don't fill to the brim, leave room for the eggs to rise a bit). Place on middle rack of the oven and bake for about 30-35 minutes, or until eggs are set.

Optional: about 20 minutes into baking time, sprinkle cheese on top.

Have a lovely weekend!!

Friday, March 12, 2010

Parisian bistro cooking class part 4 - steak au poivre

Steak Au Poivre was the main entree recipe that we received at the Whole Foods cooking class. This steak is amazing and delicious. Best of all, it's easy. Seriously, make it for dinner tonight, I think you'll be happy.

Steak Au Poivre (recipe credit to Ani Loizzo and Whole Foods)


4 tenderloin steaks cut 1 1/2 inches thick
1 tablespoon butter
1 teaspoon olive oil
1 cup heavy cream
2 tablespoons white wine


Bring steaks to room temperature. Liberally season with salt. Crush ppeppercorns coarsely. Coat steaks with peppercorns. Heat butter and olive oil in a large stainless steel (not non-stick) skillet over medium high heat. When the oil is hot, add steaks and cook approximately 4 minutes onn each side (medium rare). Remove steaks from pan and set aside to rest. Deglaze pan with white wine, scraping to remove any little brown bits stuck to the bottom. Add cream and bring to a simmmer. When cream mixture thickens, taste for seasoning and serve over steaks. Serves 4.

This steak was paired with Celriac (celery root) mash. It was delicious but is a lot of work to quarter and peal the celriac. I recommend pairing this steak with mashed potatoes or roasted red potatoes. Bon appetit!