Steak frites


 

Clay Neubauer

TVWBB Super Fan
Just about to hit the point here where a lot of stuff can come straight from the plant to the table.

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But we've got some potted herbs that I've been too busy to do anything with and needed a cook to trim a few of them back.

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Made some chimichurri with the contents of the above container.

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Starting a base for some bernaise sauce.

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Megan made some homemade creme de mure for blackberry brambles recently because it's not something you can find around here, pretty excellent stuff.

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Good swimming day too.

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Did a sirloin with salt, pepper, and a little of the chimichurri to marinate, took off at medium rare. But I do err toward the side where there is no capital M on medium rare...

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Plated pic. Got too busy to photograph some other steps, but I was kinda disappointed about one component of this. Found a recipe for "foolproof" bernaise or hollandaise where you add hot butter over an immersion blender instead of whisking the ingredients in a double boiler. Might try it that way one more time to see if I screwed something up and it was a fluke, but was definitely not satisfied with the texture of that sauce. Everybody said it smelled and tasted good, though.

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JimK

TVWBB 1-Star Olympian
Straight outta the Food Network kitchen! Looks delicious. I also like mine medium rare - capital M optional. ;)
 

Brad Olson

TVWBB Diamond Member
Gorgeous plate, Clay! What didn't you like about the béarnaise texture? Did it break a little bit? If the recipe's online could you please post a link - I'll bet my daughter would be interested in giving it a try. Thanks!

I'm guessing that if you have any pens the runoff goes nowhere near the pond...;)
 

Clay Neubauer

TVWBB Super Fan
Gorgeous plate, Clay! What didn't you like about the béarnaise texture? Did it break a little bit? If the recipe's online could you please post a link - I'll bet my daughter would be interested in giving it a try. Thanks!

I'm guessing that if you have any pens the runoff goes nowhere near the pond...;)

https://www.seriouseats.com/recipes/2015/04/foolproof-bearnaise-sauce-recipe.html

Brad, yes it broke some. And I may give it another try when I don't have several other things going on at once and can pay more attention- just don't think it was quite so foolproof as advertised lol.

Actually, this has been a stock pond since it was built in the 1960s, used to be a fenced-in cow pasture and there was a feedlot about a quarter mile uphill at the silo to the left in this photo. That equipment and fencing was so shot after 30+ years of cattle that we decided not to spend tons of money and effort to replace things and make this a mostly recreational spot instead. When we first put the cabin here in 2011-2012, the moss and crap on the pond from all that runoff sediment was pretty ugly. It's way better now, but it's taken a lot of work to clean up 8 acres of water and maintain it well enough for fishing and swimming.

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M Craw

TVWBB Super Fan
I looked at that first picture, @Clay Neubauer and immediately thought "That's gotta be Iowa!" Love it! :love:

Good looking pond! If you were closer to DSM I'd have to ask you if I could get a line wet. ;)
 

Clay Neubauer

TVWBB Super Fan
I looked at that first picture, @Clay Neubauer and immediately thought "That's gotta be Iowa!" Love it! :love:

Good looking pond! If you were closer to DSM I'd have to ask you if I could get a line wet. ;)

Two hours might be a bit much to drive for a pond that's mostly bass and bluegill, but you'd sure be welcome lol. Plenty of fishing gear, firearms, kayaks, firewood, life jackets, Weber machinery, a few bunks, and plenty of fridge space for chow and refreshments.
 

 

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