The Green Apron

Posts Tagged ‘pepper’

Suffice to say I’m easing into the year. Unfortunately I haven’t wanted to really play on the laptop. Even checking my E-mail hasn’t been much of a priority. This doesn’t mean I’ve been completely lazy. Would you believe I’ve already finished and filed my taxes? Fat Refund, I hope to see you soon my friend. I’ve also planned a getaway to Portland (Oregon) in less than two weeks to see another friend, SugarBush & Co. I am really, really excited! Now as I look outside on a beautiful “grey” day it makes me think about the friends I’ll be seeing soon. I’ve already expressed an interest in cooking for them and thankfully it was well received.

Pepper and spice! This is our concern, dude. There are a few sensitive stomachs in the mix and I don’t want to upset them. This doesn’t mean going bland. Flavor will not be sacrificed. In the most recent issue of Wine & Spirits magazine I found a recipe for Oxtail with Malbec Reduction. What got me about this dish, other than the photo provided, was the secondary recipe: Potato-Cauliflower Puree. Ever had one? It’s like having that bite of ultra-rich-butter-laden-baked potato right there with the steak. Um yes, more please.

So I think I’ll probably do something very similar to the overall dish. I know the group loves wine and reduction sauces are simple. They’re also easy to infuse and really let fly. I’ll probably go with a Malbec by Gozzo (Argentina). It’s about $10 a bottle and awesome. Great to drink and definitely good enough to cook with. Probably nix the oxtail. Not sure how available it is and don’t have the time to cook it. Lightly salted strips of grilled steak will probably do nicely. Oui? Add a touch of fresh rosemary with the plate to show the violet and blackberry coming from the wine? Oui! O si? It is a Malbec after all. Serve it all with some hot garlic bread and I’m set. Enough blathering. Try this puree some time. It’s relatively simple and should serve about 6 people.

POTATO-CAULIFLOWER PUREE

INGREDIENTS
4 medium potatoes, peeled and diced
1 small bunch cauliflower, in florets and diced
1 teaspoon garlic salt
½ stick butter, cut into cubes
½ and ½

DIRECTIONS
Over high heat bring a large pot of salted water to boil. Add the potatoes and cauliflower and cook until tender. Drain and beat with next two ingredients. Add just enough cream to make a smooth puree. Serve warm.