French Inspiration

My Sunday consisted of the usual getting up late, making brunch and doing those little things to get ready to face the week; like cleaning and organizing. However in my time relaxing; I found a little inspiration. After flipping through channels trying to find something to watch (Sunday TV is pretty awful) I landed on Anthony Bourdain’s “No Reservations”. The show has long been a favorite of mine and his book Kitchen Confidential single handedly sparked my interest in food and cooking. So it is no surprise that when watching a re-run of an old episode which featured him cooking in the line of the French restaurant that prompted his career (Les Halles)I immediately felt inspired to make something that would be found on said menu. I went with a tried and true favorite; Steak Au Poivre. As a side; I roasted some potatoes and carrots with a little rosemary and I must admit I was quite happy with the results. I hope you are all enjoying your Sunday, and wish you a fantastic New Year filled with blessings, peace and most importantly; health:)

Xox

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sirloin steaks
Salt
1 cup coarse black pepper
1/2 cup plus 1 tablespoon Dijon mustard
2 tablespoons olive oil
1/2 cup minced shallots
1 clove of garlic, peeled
1/4 cup brandy
1 cup demi-glace
1/4 cup heavy cream

Season the steaks with salt. With a small knife, spread a tablespoon of mustard on one side. Pack the pepper into the steak. Turn the steaks over and repeat. In a large skillet, over medium heat, add the oil. When the oil is hot, add the steaks and sear for 4 to 5 minutes on each side. Remove the steaks from the pan. Add the shallots and garlic to the pan. Saute for 15 seconds. Carefully add the brandy and flame. Add the demi-glace, cream and mustard. Mix well. Bring the liquid to a simmer and cook for 1 minute and voila!

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Back Home

So, it’s been quite some time since my last post, but I am truly happy to be writing again. So much has happened this month; getting married most importantly 🙂 Michael and I really wanted our wedding to be laid back and fun, so when we got engaged, we quickly decided on a Las Vegas Elvis wedding. We traveled to Vegas along with friends and family (23 of us total) for a weekend of fun and celebration. While there we got the chance to get together for dinner,gambling and even found time for a little karaoke! Our photos were taken by a great friend of ours and talented photographer; Chris Martin. It was simply everything we hoped it would be and I am happy to be home and ready to enjoy Christmas and New Year’s as Mr. and Mrs. Dasch. I wish you all and your loved ones a very joyful Holiday season and a wonderful New Year! Xoxo

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Holiday Breakfast Casserole

After last night’s Tex Mex dinner I am ready to get back in holiday cooking mode. With my favorite holiday around the corner; I thought I’d take a stab at one of the recipes I’ve really been meaning to try. What says Christmas morning more than an Eggnog French Toast Casserole? Best of all, it is super simple and can be prepared ahead of time.

Let me know what you think!

<;3

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You’ll need:

1 loaf Bread ( I used oatmeal bread)
6 large eggs
2 1/2 cups eggnog
3/4 cups granulated sugar
2 tablespoons almond (or vanilla) extract
1/2 teaspoon ground nutmeg

Crumb Topping:

1/2 cup all-purpose flour
1/2 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup cold butter, cut into small pieces

Maple syrup (for serving)

Directions:

Spray baking pan with cooking spray. Cut bread into cubes, and arrange in an even layer in the pan.

In a large bowl, mix together eggs, eggnog, sugar, vanilla extract, and nutmeg ( I add a pinch of salt as well). Then pour evenly over bread. Cover pan with saran wrap and store in the refrigerator ’till you’re ready to bake.

For the topping:

In a separate bowl, mix together flour, brown sugar, cinnamon, nutmeg, and salt. Add butter pieces and cut into the dry mixture using a fork or your hands. Combine until you create small clumps.

When you’re ready to bake; preheat oven to 350 degrees F. Sprinkle crumb mixture over the top. Bake for 45 minutes, or until the French toast is set and crumb topping is golden brown.

Don’t forget the maple syrup!!

Sunday Salsa

Now I know it’s fall and there are tons of delicious veggies in season that truly reflect the taste of the Holidays. But I couldn’t help myself when my fiancé suggested Tex Mex for dinner (tacos to be exact). It’s so flavorful, and I love the idea of making a bunch of different toppings, so that each taco can be customized 🙂 My favorite part is the Pico de Gallo, so bright and fresh! I left the Jalapeños out, but if in the mood for a little heat; I definitely suggest them.

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Recipe (serves two):

1 large Diced Tomato

1/4 cup finely chopped white Onion

Bunch of finely chopped Cilantro

1 tablespoon each Salt and Pepper

1 Pinch Of Sugar

2 Tablespoons Olive Oil

Juice from 2 Limes

Delicioso!!!