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The New Steak: Recipes for a Range of Cuts Plus Savory Sidesby Cree Lefavour
Synopses & Reviews
55 steaks with tantalizing sides for any occasion
Cree LeFavour loves steak--especially those often overlooked but versatile (and reasonably priced) cuts such as skirt, flat iron, hangar, and flank.
In The New Steak, Cree LeFavour offers a fresh approach to steak entrées with recipes for American, bistro, Latin, and Asian meals that are big on taste and quick to the table. Using a range of ingredients and a variety of methods--pan-frying, grilling, braising, and wok-frying--these recipes teach cooks of any skill level how to prepare the perfect steak, including:
• Shallot and Sherry Vinegar–Marinated Flank Steak with Sautéed Wild Mushrooms and Robinson Bar Potatoes
• Caribbean Spice Paste–Rubbed Top Sirloin with Lime-Cilantro Crema and Red Beans and Rice
• Triple Sage T-Bone: Sage Butter, Fried Sage Leaves, and Scattered Fresh Sage with Roasted Tomatoes
• Lemongrass Flank Steak with Broccoli, Snow Peas, and Lotus Root
Featuring a primer on buying and cooking steak, a pantry section with tips on special ingredients, and advice on building menus, The New Steak provides a stunning array of recipes sure to delight any carnivore.
Going beyond the traditional T-bone, this book offers a diverse range of mouthwatering recipes for roasting, broiling, grilling, braising, wok-frying, and sauting various cuts of steak. It includes a handy primer on buying steak, a pantry section with tips for building menus, and recipes for flavor-packed side dishes.
Steak is synonymous with big flavor, but home cooks often dismiss it as "eating out" food on account of the expense and care it takes to prepare the perfect tenderloin or strip. In this substantive take on steak entr?É¬©es, Cree LeFavour shares convenient recipes for all-American, bistro, Far East, and Latin meals that are big on taste, convenience, and value. Using fresh ingredients and a variety of methods-saut?É¬©ing, roasting, broiling, grilling, braising, and wok-frying-these recipes teach novices as well as experienced cooks how to cook steaks well.A collection of 55 contemporary steak recipes paired with 90 flavor-packed side dishes for mouthwatering dinners. Steak for the way people cook today, going beyond the T-bone. Includes a primer on buying and cooking steak, an overview of cuts for novice cooks, and a pantry section with tips for building menus. Reviews"A carnivore'?Ç¬?s delight." ?Ç -LHJ.com (Ladies Home Journal) ?Ç
About the Author
CREE LeFAVOUR was born into the food world and grew up in the kitchens of her father's acclaimed restaurants, including The Paragon in Aspen and Rose et LeFavour in the Napa Valley. She received her PhD in American Studies and has taught writing at New York University; run her own baking business, Pink Frosting; and authored food articles with her husband, Dwight Garner. Once an avid traveler, Cree now spends her time cooking, gardening, and writing at her home in Garrison, New York. For more information, and to read her On the Plate blog, visit www.creelefavour.com.
THE AUTHOR SCOOP
Do you eat your vegetables?
Definitely. As you can tell from The New Steak, I love vegetables! Once I figured out how to move beyond the basics of steaming one vegetable at a time, I started eating more and more of them. Nuts, nuts oils, good vinegars, fruity olive oil and mixtures of vegetables in a range of textures make vegetables one of my favorite things to eat.
Do you have a favorite dish that your mother used to make?
Despite being a terrific cook, my mom seldom gets much credit for her work in the kitchen. That's what happens when you're married to a chef. Among other things, my mom used to make outrageously good banana bread with tons of dates, walnuts, bananas and whole wheat flour. I wish she'd written down the recipe. Hot out of the oven and slathered with butter, my sister and I used to gobble down half a loaf after school before it had a chance to cool.
What's your favorite dessert?
That's a tough one I love sweets! Vacherin the intense combination of crisp meringue and ultra-rich vanilla ice cream comes to mind. It's something I remember eating as a kid in my father's restaurant in Aspen, The Paragon. I like a lot of other desserts, but it's tough to compete with the foods of childhood when you start naming favorites.
What do you like to make by hand?
I love making pasta like the oxtail stuffed ravioli I made last weekend. From cracking raw eggs right onto my marble board and using my hands to mix them with the soft flour to rolling the dough through the machine and watching it emerge in perfect sheets I find the whole process deeply satisfying. Of course, sitting at the table with a glass of wine and biting into one of these elegant pockets with their rich filling is pretty great, too.
Table of Contents
Steak Basics 4
Kitchen Essentials 21
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