Because I was mentally and physically exhausted from doing my taxes last night—All those numbers to key into the H&R Block screens! All those NEXT buttons to click!—I felt like staying in and cooking instead of going out today, so I reviewed what I had on hand, and came up with this simple lunch.
I took some top round, seared it, and then braised it in beef stock and red wine, something I could probably do with my eyes closed. (I decided to keep them open, though, because there was no one around to impress with my daring, kitchen skills, and savoir faire, so there was no point in risking major injury. I still have bad memories, and a few second degree burn scars, from the last time I tried it….)
My basic rule for the 2017 Cookery Project is that each dish must include a new-to-me technique or ingredient. This time, that requirement was met when I used a method for cooking potatoes that I learned from a recipe called Chef John’s Cottage Fries from allrecipes.com. I’ll let Chef John himself describe it:
I like it spicy, so I went a bit overboard with the cayenne pepper. I’ll reduce it next time.
I crumbled some bleu cheese over the beef, and garnished the dish with parsley, because why not?
Another success in the kitchen!