Rustic Lodge
![Picture](/uploads/3/9/1/6/3916068/4178462.jpg?265)
November 15, 2015
Some experiences are more of a feeling that comes from an idea. A fire was in place in the fireplace. Cider Hot Toddies were on the stove top, delicious dip, steak, potatoes, and a great rustic apple dessert.
Some experiences are more of a feeling that comes from an idea. A fire was in place in the fireplace. Cider Hot Toddies were on the stove top, delicious dip, steak, potatoes, and a great rustic apple dessert.
French Onion Dip
Courtesy of Alton Brown
3 tablespoons olive oil
1 pound onions, diced (I added more onions the next time I made this, and I liked it better)
1 teaspoon kosher salt, divided
1 1/2 cups sour cream
3/4 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon white pepper, freshly ground
Courtesy of Alton Brown
3 tablespoons olive oil
1 pound onions, diced (I added more onions the next time I made this, and I liked it better)
1 teaspoon kosher salt, divided
1 1/2 cups sour cream
3/4 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon white pepper, freshly ground
- Place the oil, onions and 1/2 teaspoon salt in a 10-inch saute pan over medium heat.
- Cook, stirring occasionally, until the onions are golden brown, about 20 minutes. Remove from the heat and set aside to cool for 15 minutes.
- Place the remaining ingredients and the remaining 1/2 teaspoon salt in a medium mixing bowl, add the cooled onions and stir to combine.
- Refrigerate for at least 1 hour and stir again before serving.
Apple Cider Hot Todddy
(From The Little Epicurian) INGREDIENTS:
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The Perfect Steak
http://www.thekitchn.com/how-to-cook-a-perfect-steak-in-the-oven-cooking-lessons-from-the-kitchn-108490
Ingredients
One approximately 1-pound ribeye steak, 1 to 1 1/2 inches thick
Canola or vegetable oil
Kosher salt
Freshly ground black pepper
Equipment
Cast iron skillet
Long tongs
Very thick or well-padded oven mitt
Instructions
- Let the steak come to room temperature: open the package and drain out any juices. Blot the steak dry with paper towels or a rag. Let the steak come to room temperature, if it isn't already.
- Heat the skillet under the broiler 20 minutes before cooking: Turn on your oven's broiler and place an oven rack 6 to 8 inches below the broiler element. Put a cast iron skillet on the rack to heat up with the oven.
- Prepare the oil and salt and pepper: Pour a little canola or vegetable oil (about 2 tablespoons) into a small bowl. Put about 1 tablespoon of kosher salt into a ramekin and mix in a generous amount of freshly ground black pepper.
- Brush the steak with oil and sprinkle with salt and pepper: Brush the oil all over the steak, coating it generously on both sides and on the ends. Sprinkle the salt and pepper mix generously on both sides of the steak, patting it into the steak so it sticks.
- Turn on a stove burner to high heat.
- Transfer the hot skillet from the oven to the stovetop: Very, very carefully remove the hot cast iron skillet from the oven, using your thickest and most reliable oven mitt or pad! Place it over the stovetop burner.
- Place the steak in the pan: Use long, sturdy kitchen tongs to place the steak on the hot pan. It should sizzle immediately.
- Cook the steak for 30 seconds on each side: Cook the steak for 30 seconds, then flip it over. Cook the steak for an additional 30 seconds on the other side.
- Transfer the skillet with the steak back to the oven: Carefully put the skillet and steak back in the oven. (Don't forget to turn off the burner.)
- Roast the steak in the oven for 2 minutes per side: Cook the steak for 2 minutes. Open the oven and carefully flip the steak, using the long tongs. Return to the oven and cook for an additional 2 minutes. At this point your steak will be medium-rare (as seen in the photos). If you prefer your steak closer to medium, add 2 minutes to the oven time.
- Rest the steak: Take the steak out of the oven and turn off the oven. Remove the steak from the pan and put it on a large cutting board. Cover it with aluminum foil and let the steak rest for about 5 minutes.
- Slice the steak and serve: Slice the steak against the grain and fan slices out on each plate. Serve immediately.
Mashed Potato Casserole
i followed this recipe, courtesy of New York Times cooking, with slight alterations - to make it feel warmer, richer (and more rustic!), i caramelized 1 large onion and added it in step 3 instead of using the chives, and i added 2-3 T of french fried onions to the topping in step 4. ~N
Ingredients
Preparation
i followed this recipe, courtesy of New York Times cooking, with slight alterations - to make it feel warmer, richer (and more rustic!), i caramelized 1 large onion and added it in step 3 instead of using the chives, and i added 2-3 T of french fried onions to the topping in step 4. ~N
Ingredients
- 9 tablespoons unsalted butter, softened, and more for the pan
- 6 pounds Yukon Gold potatoes, peeled and cut into chunks
- 1 teaspoon kosher salt
- 1 ½ cups sour cream
- 1 teaspoon black pepper
- 6 tablespoons finely chopped chives
- ⅔ cup bread crumbs
- ⅔ cup grated Parmigiano-Reggiano cheese
Preparation
- Lightly grease a 9-inch-by-13-inch baking pan.
- In a large pot, bring the potatoes and 4 quarts of water to a boil. Boil potatoes until fork tender, about 20 minutes. Drain.
- Mash potatoes with 8 tablespoons butter, sour cream, salt, and pepper. Mash in the chives. Taste and adjust seasoning, if necessary. Spread potatoes into the prepared pan. Cover and refrigerate for up to three days.
- In a small bowl, combine the remaining tablespoon butter, bread crumbs and cheese. Mix together until it forms coarse crumbs. Crumbs can be refrigerated for three days.
- Heat the oven to 400 degrees. Sprinkle crumbs over the top of the potato casserole and bake until golden and crisp, 30 to 40 minutes.