Doughnuts and Dostoevsky

I don’t own a television. At least, not currently. It’s not that I have anything against them. Not all of the programs fall under the category of “quality programming,” to be sure, but the lineup on AMC alone is enough to make me long for cable some days. (Damn you, Don Draper. You are my cocaine.)

But in this economic climate, everyone is cutting costs. This past June, I moved into the only apartment I’ve had by myself. Years of living with a roommate tend to distort your concept of how much the monthly utilities bill should be. Choices had to be made. So I traded the luxury of television for the luxury of not having to put on pants when I make breakfast.

And to be honest, it wasn’t that hard of a choice. Mad Men aside, I prefer to curl up with a good book and a home-cooked meal. That’s what I’d like to share: the novels that’ll get stuck in your head and the recipes that won’t get stuck in your teeth.

Check back weekly and I’ll have a new review and a new recipe. Better yet, leave me a comment with your favorite reads and/or recipes. 

And just so you’re not cheated on this, my first Patch blog, here’s an easy French recipe I make all the time. I originally found this recipe in the Williams Sonoma cookbook Savoring France by Georgeanne Brennan.

Bifteck Marchand de Vin or Steak with Red Wine and Shallots

Serves 2

Ingredients:

2 steaks, your choice of cut

3 Tbl. butter

Kosher salt

Pepper

Thyme

¼ c. shallots, minced

1/3 c. red wine

1) Start with the steaks. I usually go with New York Strip steaks. Hy-Vee now sells grass-fed beef steaks which are a little more expensive but totally worth the cost. You really can taste a difference.

Rub down both sides of the steaks with the salt, pepper and thyme. Melt 2 Tbl. butter in a pan over med-high heat. Add the steaks and sear. How long you keep the steak in the pan depends on the thickness of the steak and how well done you like them. I like mine medium rare so I usually cook them about 4 minutes a side, for a medium thin steak.

After the steaks are done, place them on a plate and drain as much of the drippings back into the pan as possible. Cover the plate and set aside.

2) Turn the heat down to medium. Add the minced shallots (I’m a really big fan of shallots so I usually use a little more than 1/3 c., but that is up to you). Sauté for  5-6 minutes, or until golden brown.

3) Add the 1/3 c. of red wine to deglaze the pan. Deglazing basically means unsticking any food that’s stuck to the bottom of the pan. It’ll become part of the sauce. My cardinal rule with the wine is never cook with what you wouldn’t drink. Of course, I’m also a fan of “Two Buck Chuck” from Trader Joe’s so make of that what you will. Cook the wine until it reduces by half; stir occasionally.

4) Add the remaining 1 Tbl butter and stir. Plate your steaks and divide the sauce between them, pouring it directly on top of the steaks. I usually serve them with a salad and oven roasted potatoes. Enjoy with glasses of the remaining wine.