Dinner at the Muir's - Handmade in the Heartland

Dinner at the Muir's

Last week i really tried to cook dinner most nights.  Don't you hate when you get out of that habit?  Picking up takeout or fixing your child his 100th quesadilla in the last week.  Well here are a few dishes i made last week.  I love spring because it means back to fresh produce from my favorite farmers market! 

Spring Vegetable Risotto
I used THIS recipe from one of my favorite cookbooks.  I swapped out the zucchini for asparagus and it was delicious.

Have you ever seen morel mushrooms? they look like so crazy, like something out of a dr.Suess book, but they are SO delicious.  I make this cream sauce with asparagus to put over steak, oh sooo good.

Steak with Morel Mushrooms & Aspargus in a Red Wine Cream Sauce

Ingredients
1 1/2-ounce package dried morels, or 6 ounces fresh morels plus 1/2
cup beef broth
2 6- to 8-ounce beef tenderloin steaks
2 tablespoons (1/4 stick) butter, divided
1 chopped shallot
1 small bunch chopped fresh asparagus
3/4 cup chopped green onions
2/3 cup heavy whipping cream
1 tablespoon dry Marsala or Red cooking wine
Preparation
If using dried morels, place in 2-cup measuring cup. Add enough hot
water to reach 1 1/2-cup mark; let soak until soft, about 20 minutes.
Drain, reserving 1/2 cup soaking liquid. Cut morels in half if large.
Meanwhile, sprinkle steaks with salt and pepper. Melt 1 tablespoon
butter in medium nonstick skillet over medium-high heat. Add steaks
and cook to desired doneness, about 4 minutes per side for
medium-rare. Transfer steaks to plates.

Add remaining 1 tablespoon butter to skillet; add shallots and asparagus cooking for a few minutes.  Add the wine to deglaze the pan, scraping up any bits on bottom of pan, let cook for a few minutes until it reduces a little bit.
Add morels and green onions, cook until tender, 3 to 4 minutes. Add cream and reserved 1/2 cup morel soaking liquid or beef broth; simmer until thickened to light sauce consistency, about 5
minutes. Season with salt and pepper. Pour sauce over steaks and serve.


One of my favorite dinners: Pad Thai
You can find the recipe HERE its also from the same cookbook as the risotto.  I used chicken instead of shrimp. 
 Matt's fancy cheese plate.  we just had to show it off :)

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