Risotto-Style Potatoes With Rosemary Steak
This is an out there recipe that absolutely hits the mark. Take a few potatoes, cut them into chunks, and then cook them more or less like risotto. You can make them spicy if you want (I want) and they are the perfect complement to a nice steak if you're tired of mashed potatoes or steak fries. Not only that, but they'll have your friends confused about what exactly they are eating, which is always fun.
Risotto-Style Potatoes
1 lb Yukon gold potatoes (3-4 potatoes)
1 tbsp butter
1 small yellow onion
1/8 tsp cayenne pepper (more if you like it hot!)
1 1/2 C chicken broth
1/2 C heavy cream
1/4 C Parmesan cheese
1/4 fresh chives
Start by cutting the potatoes into itty bitty teeny tiny pieces - around 1/8 inch cubes. Place them to the side and toss the chopped onion and butter into a saucepan. Let the onions cook until they're softened up and see through, somewhere around 5-7 minutes. Then, add in the potatoes and the cayenne. Stir it up a bit, and pour in the chicken broth. Bring the mixture to a boil, and then reduce heat and let it simmer for about eight minutes. While the potatoes and broth are simmering, stir pretty frequently, to make sure nothing is burning on the bottom. The potatoes should soak up some of the broth and soften up; if the potatoes get too dry, add a little bit more broth as you see fit.
After the mix has simmered (down now) for around 8 minutes, add the cream and continue to do the simmer/stir for another 10 minutes or so. Put on some music so you don't get bored. After those 10 minutes are up, add in the cheese and chives and stir until everything is mixed in. Save some chives to sprinkle on top so it'll look all fancy-like.
BOOM. You're done. Soft, supple, spicy potato risotto that is absolutely killer.
Rosemary Steaks
fresh rosemary
steaks
salt and pepper
I think these potatoes go particularly well with steak, but I don't have a particular recipe to push at the moment. Although I am particular to Coffee-Rubbed Steak, I think maybe a lighter treatment of the meat fits better here. I cut the steaks into strips, tossed them in some salt, pepper, and chopped fresh rosemary and called it a day. Fantastic.
December 4th, 2012 - 21:03
Yes, cook the bacon first to cook off the fat, or your soup will be fatty and your bacon limp. If you used dried beans, you will definitely need to add lquiid. The beans need something to soak up. I’d add lquiid until your beans are covered at least, and probably more. You can always cook it down later if there’s too much lquiid, but if there’s not enough, you’ll just have a burned mess.