Chives from the Garden
This weekend I did a deep dive into the cookbook, Jean-Georges Cooking at Home with a Four Star Chef, by Jean-Georges Vongerichten & Mark Bittman.
Below is what I have planned on the menu for this week:
Mushroom Soup with Greens (I already made the mushroom broth. It is waiting patiently in my refrigerator.)
Gently Cooked Salmon with Mashed Potatoes
Sautéed Chicken with Green Olives and Cilantro
Steak with Red Wine Reduction & Carrot Puree
Let me begin by saying that I do not eat a lot of red meat. I save it for special occasions (such as making meatballs and sausage for Sunday tomato sauce, beef tenderloin skewers with cognac mustard dipping sauce or marinaded beef kabobs). Occasionally, I will ‘splurge’ on a good cut of beef. This past weekend was one of those occasions.
Getting Ready to Make the Chive Oil
I made this steak recipe for the first time on Sunday. It involved 3 ingredients: porterhouse steak, red wine & carrots (plus sea salt, pepper & H2O).
The grilled steak turned out perfectly, but the sauce did not work for me. We let the steak sit at room temperature for 20 minutes, preheated the grilll, sprinkled the steak with sea salt & pepper, and cooked the porterhouse 4-5 minutes per side over medium heat.
Porterhouse Steak – soon to be topped with chive oil
I used an inexpensive Cabernet Sauvignon for my red wine reduction. While the wine tasted fine in a glass on its own, by the time I reduced it for almost 30 minutes, it was very apparent that there was little nuance in flavor. All that hit my palate were peppery, bitter notes. I plan to re-make this recipe in the future with a different wine.
Grilling a Porterhouse Steak
While the wine reduced, I thought I would make the chive oil ahead of time for Tuesday’s salmon dinner. This oil is so easy – chives, canola oil & sea salt. The most time consuming part of making this flavored oil was cutting and washing the chives from my garden. I made the oil by whirling all the ingredients together in the mini food processor. Voila! Magic! I tried the flavored oil and just said “wow.” I ended up drizzling this on my porterhouse steak and mashed potatoes instead of the red wine reduction that I (conveniently) botched. It was so good that all attempts at taking photos of the finished product were forgotten.
Porterhouse Steak – soon to be topped with Chive Oil
I still have a little bit left for the salmon we are having Tuesday evening!
If you can, please try making and serving this flavored oil with fish, vegetables, rice, chicken or steak. It is excellent and I will be making it often in the future. I can see adding this simple recipe to both my Thanksgiving and Easter menus.
Original Recipe from Jean-Georges Cooking at Home with a Four Star Chef
20 chives, cut into 2″ pieces
4 tsp. canola oil (or other neutral flavored oil such as grapeseed)
pinch of sea salt
Combine all ingredients in a small food processor. Pulse 10-15 seconds or until mixture begins to get creamy. Scrape sides of bowl down with spatula if needed. Pulse one last time prior to serving.
Spoon atop your favorite vegetables, fish or meat. Store in sealed container in fridge no more than 5 days.
Peel and chop 2 lbs small yellow potatoes. Place in a large, heavy bottomed saucepan. Cover with water by 2″. Bring to a boil. Reduce heat slightly and allow potatoes to boil for 30 minutes or until fork tender. Drain. Immediately transfer potatoes to stand of a MixMaster. Using paddle attachment, beat on speed 4 (medium) until smooth. Mix in up to 4 T. unsalted butter, 1 T at a time, up to 3/4 c milk (we use skim) and a pinch of sea salt to taste. Serve warm. These are excellent with a little chive oil drizzled on top.
Grilled Porterhouse Steak
Let the steak sit at room temperature for 20 minutes. Preheat the grill. Sprinkle the steak with sea salt & pepper, and cook the porterhouse 4-5 minutes per side over medium heat or to desired doneness.
Serve the above meal with a mixed greens salad.