Setting the World on Fire … well, my steak at least
When I started really cooking, it was kind of a big deal if I made a meal that had nothing to do with boxes. I remember several years ago purchasing a box of roasted potato seasoning mix. Seriously. I cut up potatoes and then sprinkled this box of seasoning over them. What an eye-opener it was for me when I one day realized that I could use the spices in my own cupboard and achieve the same, if not better, results!
But I would do things like spend hours making Chicken Cordon Bleu, and then serve it with Rice-a-Roni and canned green beans on the side. Or make the most delicious and fluffy mashed potatoes from scratch, and then drown them in a packaged gravy mix.
Now, I’m not so snobby as to say that convenience foods don’t have a place. Even as I type this, I must admit that there are cheap, frozen pizzas in my freezer and canned chili in the pantry (that’s for Paul’s chili dogs). But I have gotten to the point where I realize that for the most part, someone with even a moderate amount of experience in the kitchen can make a meal entirely from scratch that will WOW almost anyone.
It sometimes just takes a bit of bravery.
Last month, I got into a conversation with Temperance, one of the founders of Recipes to Rival. I have been particularly lax in participation of the recipes over the last couple of months. Part of that is because of my crazy life. But I was also a little uncertain of some of the recipes that were chosen. Not that I thought they were bad choices…don’t misunderstand me! It was more the fact that I didn’t know if my family would eat them, and it sure seemed like a whole lot of work for something that was such a gamble.
Basically, I was being a wuss.
But during this conversation with Temperance I realized that I really didn’t have a right to complain if I wasn’t prepared to do something about it. And when Temperance told me that her planned co-host for March’s challenge had to back out, I felt compelled to step up and put my money where my mouth was. So I became March’s Recipes to Rival co-host.
Because it was so last minute, we had a very short amount of time in which to choose a recipe. I wanted something that had a classic technique that would challenge, but not frighten (too badly). Temperance wanted something special for her birthday month. After a couple days of debate, inspiration hit.
Flambe’!
Temperance thought it sounded like a great idea, a quick recipe search found a delicious sounding Steak Diane Flambe’ recipe, and we were set. Ready to light the world on fire. Or at least, beef and mushrooms on fire.
It was fun. I had a hard time getting a good picture of the fire, it doused itself out so quickly, but the results were stupendously delicious. A couple weeks later I flambe’d some mushrooms for dinner and it was just as good.
I guess that means I need to make sure there’s always brandy in the house.
Oh, the sacrifices I make.
But, what this showed me is that while flambe’ sounds scary, it’s really pretty approachable and quite fun. I look forward to an opportunity to Flambe’ For Friends. (Sounds like a fundraising event, doesn’t it?)
Here’s the official link to the Recipes to Rival Steak Diane Flambe’ post, recipe included.
Enjoy!
THE FINE PRINT DISCLAIMER: I do not require that you flambé, if you choose to flambé and burn down your kitchen, don’t sue me. If you choose to flambé try and get a picture (I recommend getting someone to help). Remember when playing with fire keep a fire extinguisher close and never use water on a cooking fire.
Tags: beef, recipes to rival, romantic
Recipes | greengrassliving | 
April 1, 2009 12:06 pm
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