Product Review: Williams-Sonoma's Steak Au Poivre Seasoning Paste

I just took another technique class at Williams-Sonoma last weekend on Steak & Chops.  I love these classes! 

One of the steaks featured their product called "Steak Au Poivre Seasoning Paste".  Monique, our chef cooked a flank steak for us using this product.  Since hers was so tasty I quickly bought it and tired it at home during the week.  Boy am I glad I bought this!

It has all the ingredients you would actually use to make homemade Steak Au Poivre.  Here are the ingredients:

Canola oil, black Tellicherry peppercorns, white peppercorns, pink peppercorns, allspice, green peppercorns, kosher salt, granulated garlic.

That's it, nothing but good stuff!

Here's what they say about their seasoning paste:

To mellow their heat and enhance their flavor, we gently poach the peppercorns in pure canola oil, creating a rich, savory paste that adheres easily to steak.

Easy to use: simply rub the paste into your meat, then pan-fry or grill as usual for a tender, juicy steak with authentic French flavor.

8.5 oz.

It's really as simple as they say.  You put about 1 tsp per 8oz of steak.  Rubbing it on both sides.  Then you wrap it in some plastic wrap and let it sit on the counter for about 30 min to allow the flavors to develop and  the meat come to room temperature.

I used a New York steak.  Cooked it in my skillet.

Looks nice and coated. Peppercorns adhered well to the steak.  Didn't need any additional oil in the skillet as the paste has oil in it.  This created a nice peppery crust on the outside when searing the steak.

Once the steak was done I created a Steak Au Poivre sauce using about 1/2 c. of beef broth and  1 Tbl. Brandy (didn't have Cognac!), and 1 Tbl. minced shallots, reducing the sauce by half to intensify the flavors and thicken the sauce.  Then took it off the heat and added 1 T butter. (You could add cream instead of broth if you want.)

I poured it over the steak.  Took a bite....Heaven!

And the best part...you use so little...

Make sure to put the jar in the refrigerator to use for another time!

This is a definite keeper and all around great buy!

Make gourmet style food, simple!

Potato Cakes

Did everyone have a happy St. Patrick's Day?
Did you celebrate?
Did you wear green?
Did you get pinched?


MGG and I had a little dinner which was really nice.   One thing I made was potato cakes.


You know I always thought my mom held out on us with this dish.  She ate them all the time growing up and we did every once in a while but never enough to say, "Oh, I love potato cakes".


So on my last visit to Tennessee, where she lives now, we made some.  Boy, how do I love potato cakes!


Here's my version, which is kind of a shortcut on flavors....I use a flavored cream cheese!  Yes, a flavored cream cheese...!  This gives you the basic flavors of being savory, but's easier to do.


So if you have left over mashed potatoes...make these!  They are AWESOME!


So let's make potato cakes!


You will need:  leftover mashed potatoes, onion and chive cream cheese, egg, panko or regular bread crumbs, and oil to pan fry them in.

Place your mashed potatoes and flavored cream cheese, mix well.  Then add your egg, and 1/2 cup of panko.  Blend it all up until mixed throughly.  

Form the mixture in to 3" patties.  Dredge the patties in the other 1/2 cup of panko.

Heat oil in skillet over medium high heat until hot.  Add patties and cook on each side until golden brown. About 3 minutes per side.

Remove to a paper towel to drain off any excess grease.  Repeat with any remaining patties.

My oh my, these are truly comfort food!  Hot, crispy, savory bites of yumminess!

Excuse me, I have to go make more mashed potatoes now...I have a craving..!
Enjoy!

Potato Cakes

Ingredients

2 cups mashed potatoes

1/4 cup of chive and onion cream cheese

1 cup panko breadcrumbs, divided

1 large egg

1/8 cup canola oil, enough to fully coat the bottom of your skillet 

Directions

In a bowl, combine your mashed potatoes and the cream cheese.  Mix well.  Then add 1/2 cup panko, and an egg.  Blend until mixed thoroughly.  Shape the potato mixture into 3-inch patties. Dredge the patties in the remaining 1/2 cup panko.

In a large nonstick skillet over medium heat, add your oil. Add your patties and cook until golden brown, 2 to 3 minutes. Don’t crowd your skillet.  Repeat the procedure if needed, with remaining patties. Serve hot.

St. Patrick's Day Cheddar Biscuits

These are the cutest biscuits!

I can't take credit for these though...I know, I know...

But I just had to make them...and share them with you...cause Kraft Foods shared them with me!

And they are so yummy!

They are perfect as an accompaniment for your St. Patrick's day meals.  They look like they are topped with tiny shamrocks!  I love it!

So, bring out the Irish in your and make these...now.


You will need:  All purpose baking mix, cheddar cheese, herbs, parsley, sour cream, milk, Dijon mustard, and an egg. That's it!

Place baking mix, cheese, and herbs in a large bowl.  ( I used a combination of parsley and thyme to compliment my dinner, but you can change it up.)

Put sour cream and mustard in a small bowl. 

Add milk and stir to combine.

Add to dry ingredients and stir until just combined and moist.

Turn dough out on to a flour dusted board.  Knead about 10 times.

Pat in to a circle. the recipe state 1/2 " thick.  I made mine about 1 inch thick.  I like a substantial biscuit!  Cut with a 2" biscuit cutter.  Place on baking sheet.  Recipe says 12 servings, but I got 8 because I made mine thicker.

Brush the tops with a beaten egg. 

Place a parsley leaf on each biscuit.  Cover with more egg.

Bake 12 min.  Mine came out nice and brown at 12 minutes, any more and they would have burned.

How adorable are these??? And they taste good too...I was leery when I tasted the dough and it had a strong mustard taste, however, when fully cooked they are mild and savory.

Please make these...you won't be disappointed!

St. Patrick's Day Cheddar Biscuits

by Kraft Recipes

2-1/4 cups all-purpose baking mix

1/2 cup  KRAFT Shredded Cheddar Cheese

2 Tbsp. chopped fresh herbs

1/4 cup  BREAKSTONE'S Sour Cream

2 Tbsp. GREY POUPON Dijon Mustard

1/3 cup  milk

1 egg, beaten

12   fresh Italian parsley leaves

HEAT oven to 425°F.

COMBINE baking mix, cheese and herbs in large bowl. Mix sour cream and mustard in small bowl. Gradually stir in milk. Add to baking mix mixture; stir just until moistened.

PLACE dough on surface lightly dusted with additional baking mix; knead 10 times. Pat into 1/2-inch-thick circle. Cut with 2-inch biscuit cutter dusted with baking mix. Place biscuits, 2 inches apart, on baking sheet. Brush lightly with egg; top with parsley. Brush with remaining egg.

BAKE 12 to 15 min. or until lightly browned. Serve warm.