What's For Dinner? Sirloin Tip Steaks & Cafe de Paris Butter

The current June/July Fine Cooking Magazine features a cut of meat

called Sirloin Tip Steak.  I found this cut at Costco for $5.99/lb.

in a four pound package. I brought it home and portioned it

out, packaging four separate freezer ziplocs.  Three went into

my freezer and one remained refrigerated for tonight's dinner
which featured the magazine's recipe using the meat for
 Sear-Roasted Sirloin Tip Steaks with Cafe de Paris Butter.
(French?!)

Earlier in the day I put together the Cafe de Paris Butter which is

a compound butter flavored with tomato paste, smoked paprika, curry
powder, shallots, chives, capers... and the list goes on. Next time
I will cut down on the smoked paprika but, other then that, it was tastey.

The Sirloin Tip Steaks were cut into portions, paper towel-dried, salt &
peppered, seared stove-top, then finished cooking in the oven.

I accompanied it with another recipe from their magazine
for Herb-Roasted Potatoes and Onions baked in a 450 degree
hot oven. A quick tip, having made them, is to keep the
bed of sliced onions directly underneath the potato halves
to keep them from burning on the pan in the hot oven. 

To round out the dinner I fired up my grill for quick grilled
romaine hearts.  I drizzle them with olive oil, sea salt
(easy does it!), and freshly ground pepper.  I then place them
on the grill until they have a slight char.  They are good
still warm or at warm temperature.  A chopped tomato would
be nice color and taste added before the Caesar dressing,
but I went really simple here.  I chose to just do a quick char
on the grill then drizzled the Caesar dressing over them.

The Sirloin Steaks came out nicely, medium rare like I like them.
A slice of the Cafe de Paris Butter was added to each top then served.
The butter was delish and the more the better!

It was a delightful weeknight dinner.

My opinion of this cut of meat is that it can be a bit chewy, but do
give it a try!  I think it will try it next in a marinade then a
low-and-slow cooking to really break it down and make it more tender.

 

Sear-Roasted Sirloin Tip Steaks with Cafe de Paris Butter

Source: Fine Cooking

 

Ingredients:

4 oz. (1/2 cup) unsalted butter, softened

1 Tbs. tomato paste

2 tsp. Dijon mustard

1 tsp. fresh lemon juice

1/2 tsp. fresh lemon juice

1/2 tsp. Worcestershire sauce

1/2 tsp. hot smoked paprika

1/4 tsp. curry powder

Kosher salt and freshly ground black pepper

1 medium shallot, minced (about 1/4 cup)

2 Tbs. chopped nonpareil capers

1 tsp. chopped fresh thyme

1-1/2 lb. sirloin tip steaks (about 1 inch thick), cut into 4 portions

2 Tbs. extra-virgin olive oil

 

Directions:

In a small bowl, mix the butter, tomato paste, mustard, lemon juice, Worcestershre, paprika, curry powder, 1/2 tsp. salt, and 3/4 tsp. black pepper with a fork until smooth. Stir in shallot, chives, capers and thyme. Transfer the butter to a large piece of plastic wrap. Using the plastic, roll the butter into a log about 2 inches in diameter, twist the ends to close. Refrigerate for at least 2 hours. 

 

Position the rack in the center of the oven and heat the oven to 400 degrees F. Season the steaks on all stides with 1 tsp. salt and 1/2 tsp. pepper.  heat the oil in a heavy-duty 12-inch skillet over medium-high heat until shimmering hot. Add the steaks and cook, undisturbed, until browned around the edges, 2 to 3 minutes.  Flip and cook until the over side is browned, 2  minutes. Transfer the skillet to the oven.  Roast until cooked to your liking, 4 to 6 minutes for medium rare (130 degrees F to 135 degrees F). Transfer to a cutting board, tent with foil, and let rest for 5 minutes. Serve each steak with a slice or two of the butter on top.

Herb Roasted Potatoes and Onions
Source: Fine Cooking

Ingredients:
1/4 cup extra-virgin olive oil; more for the baking sheet
2 lb. small (about 1-1/2-inch) potatoes, halved
Kosher salt
2 Tbs. coarsely chopped mixed hardy fresh herbs, such as rosemary, savory, and thyme
1 large onion, halved lengthwise and thinly sliced
1/2 cup coarsely chopped mixed tender fresh herbs, such as chives, parsley, and tarragon
Flaky sea salt for serving (optional)

Directions:
Position a rack in the center of the oven and heat the oven to 450 degrees F. Oil a large rimmed baking sheet. In a medium bowl, toss the potatoes with the olive oil and 1 tsp. salt to coat.  Sprinkle the hardy herbs over the bottom of the baking sheet, spread the onion slices over the herbs, and top with the potatoes, cut side down.  Scrape any olive oil remaining in the bowl over the potatoes.

Roast until the potatoes are tender and brown on the edges, 30 to 35 minutes. Transfer the potatoes and onions to a bowl and toss with the tender herbs. Season to taste with sea salt, if using, or kosher salt and serve.

 



Enjoy!

I will be joining:

 

Thank you for visiting!

 

Fondly,

~Karen

Childhood Home of Julia!

I attended culinary school located just a few blocks from a

home Julia Child lived in as a child, until possibly before

she left for college back East. 

What a beautiful and grand home it still is!  I had previously

seen pictures of this home on the internet where it was painted yellow. 

As you can see,it has gone through a color change and is

now a French grey. I wonder if the current owners ever

tire of the lookie-lous and picture-takers?  Heck, I'd be so thrilled

to be living in this glorious home, it wouldn't phase me.

I try to visualize a young, tall, Julia Child walking through its doors.

 

I recently read a book written about her which came out last summer.

It is called, Dearie. The Remarkable Life of Julia Child,
by Bob Spitz.  In his book, the author talked about Julia being ever
the prankster and instigator.  She had a sister four years younger
and Julia used to lock the door so her little sister couldn't come in. 
Then... when she was let in, Julia would pretend she didn't
know who the sister was and threaten to call the

police on her for intruding.  Oh my goodness Julia!

Just a little tidbit of info...
and I will be joining
The Tablescaper for Oh! The Places I've Been

Thanks for visiting!

Fondly,
~Karen

 



Red Pepper Dip For Memorial Day

Like Independence Day, we all like to come up with foods

representing either red, white, or blue, or a balance of all three.

This Memorial Day was spent on my mother's patio and an

appetizer I prepared, in keeping with the RW&B, was

this Red Pepper Dip. Known as Muhammara in

Turkish cuisine, it is made throughout the Middle East.

It is typically made with red bell peppers or hotter peppers

and includes coarsely ground walnuts, bread crumbs,

and pomegranate molasses, which can be purchased

in Middle Eastern markets (while you are there,

also pick up some Rose Water!).

I intentionally left out the walnuts from my version

because I have family members who cannot eat nuts.

My version also remained on the sweet side with

hardly any heat.  If you have never eaten or made

Muhammara, do give it a try. I think you will be

pleasantly surprised how nice the flavor is.

It is typically served with toast or bread and can also be served

with kebobs.  I enjoy it drizzled over grilled vetetables.
I decided to serve it with a really cool bag of

red, natural, blue, and orange potato chips I found at the

market which provided the perfect color for my color theme.

Give this a dip a try!

 

Muhammara - Red Pepper Dip

My Version

 

1 lb. red bell peppers (I used 4 medium)

1 medium onion, diced

1 tbsp. neutral oil

1 1/2 Tbsp. pomegranate molasses (Taste as you go!)

Fresh lemon juice, to taste

1 tsp. red wine vinegar

a couple quick sprinkles of red pepper flakes

1 head of roasted garlic

2 tbsp. bread crumbs (or more)

Salt & pepper, to taste

 

1.  Roast and char each bellpepper on the open flame on the stove top.  (Can also be roasted in a 500 degree oven - lightly rub in neutral oil).  Place in ziploc and steam.  Remove skin and seeds.  Rough chop and place in food processor.

 

2.  Heat neutral oil in skillet and cook onion until translucent.  Add to the food processor.

 

3.  Add remaining ingredients except for the bread crumbs, salt & pepper.  Give the processor a good whirl.  Give it a taste and adjust any of the ingredients as you wish. 

 

4.  Add bread crumbs.  Depending on how much liquid the bellpeppers let off will determine how much bread crumbs you will need.  I added them until I got the dip the consistency I wanted.  Add salt & pepper to finish.

 

Enjoy!

 

I will share this recipe on 



 

Have a great week and thank you for visiting!

 

Fondly,

~Karen

Memorial Day Remembrance

Remembering those who have given their lives

for our country and remembering a special 23 of those.

 

Thank you to those people serving in our military so

that we can wake up every day in a free country.

We owe you so much!

 

Wishing everyone a safe Memorial Day weekend!

 

Fondly,

~Karen



Mother's Day Brunch at My Daughter's

Okay, I obviously lagged a week but I wanted to

give kudos to my oldest daughter for her Mother's Day Brunch

she held for me, my mother, and my sister ("the moms").

 

On her menu:

Mimosas

Caprese Egg Sandwiches

Roasted Asparagus

Turkey Sausages

and

are you ready for this?

Paula Deen's Not 'Yo Mama's Banana Pudding

(But made healthier. Thanks Sweetie!)

She said she lightened the banana pudding by

using light cream cheese and light pudding.

 

The Caprese Egg Sandwiches were a newbie to me and I found

them to be delightful and wanted to share how she made them.

 She sliced a nice sourdough bread, topped each slice of sourdough

with a spread of basil pesto, slices of tomato and mozzarella,
and a medium sunny-side up egg.  She then popped them all into the
oven to slightly melt the cheese (warming them up!) and garnished them
with fresh basil leaves. They were delicious!

 

My daughter enjoys cooking, just like her mom. (Me!)

My mother reminds me of how I used to often have one of my

small children up on the counter top with me "helping"

as I cooked.  I guess the seeds were planted!

 

It was a great day to be a mom!

 

This week I will be joining these hostesses:  

 

 

Thanks for visiting!

 

Fondly,

~Karen

Honoring Mothers

Say Good Morning to Muffins!

What a way to start a morning!

Strawberry and White Chocolate Chip Coffee Cake Muffins.

Yum to both strawberries and white chocolate chips!

I saw this recipe while visting Will Cook For Smiles and this is

actually the second time I have made these.

The first time was for my sorority chapter's

breastfast-for-dinner themed social and they were a hit!

The coffee cake muffins are not very sweet but the white chocolate

chips sprinkled on their tops just before baking add that

sweet deliciousness your tastebuds anticipate.

I made a compound butter to serve with them by combining

softened butter with some of the chopped strawberries.

I found these cup/saucers and luncheon plates marked down

at my local Pavillions and thought they would look great with

my frenchy No. 1 basket I had found at Home Goods.

These coffee cake muffins have been added to my breakfast/brunch

recipes and I look forward to making them for future morning guests.

Here is the recipe:

 

 

Strawberry White Chocolate Chip Coffee Cake Muffins

Courtesy of: Will Cook for Smiles

Makes 18 muffins

 

Ingredients:

1 1/2 sticks of butter (12 Tbs), room temperature

3/4 cup of brown sugar

1/3 cup of white sugar

3 eggs, room temperature

1/2 cup of milk

1 1/2 tsp vanilla extract

1 cup sour cream

2 1/2 cups of flour

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 cup chopped strawberries

1 cup of white chocolate chips (for sprinkling on top)

 

Instructions:

1. Preheat oven to 350 degrees F. Line the 12 cup muffin pan with cupcake liners.

2. In the large mixing bowl cream the butter and sugar until light and fluffy.

3. Add the eggs, 1 at a time, beating on low speed after each addition.

4. Add the vanilla, sour cream, and milk. Beat until well combined.

5. Sift in the flour, baking powder, baking soda, and salt. Beat on low speed until just mixed.

6. Fold in strawberries.

7. Scoop the batter into the prepared muffin pan, filling each cup until almost full (but not completely).

8. Sprinkle the muffins with white chocolate chips.

9. Bake for 25 to 30 minutes, until the muffins are lightly browned on top and a toothpick, inserted in the center, comes out clean.

 

Enjoy and thank you for visiting!

 

This week I will be linking up with

 

The Tablescaper's Seasonal Sundays

A Stroll Through Life's Table Top Tuesday

Cuisine Kathleen's Let's Dish Wednesday

Between Naps on the Porch's Tablescape Thursday

Rattlebridge Farm's Foodie Friday

 

 

Fondly, 

~ Karen