We ordered nearly all of the costumes needed for this year’s Barn, plus a few new “tricks” guaranteed to freak out most of the people who go through, and got ideas for the future too.
Can’t be specific on what we got because I hate spoilers. If you wanna know, we’re open every weekend in October 🙂
Anyway, it sleeted. Then this morning, it rained. This evening, it snows. I love to cook when it’s like this outside. And believe it or not, I did not make soup.
In hopes that my parents will come down this coming weekend with a greatly anticipated dishwasher, I stocked up on meat and poultry Friday night. With the thought of this dinner, I set in my cart 2 bone-in steaks, which is a big deal in this house as I usually buy ribeyes or filet mignon.
For the steaks:
2 bone-in steaks of your choice
3 cloves garlic
3-4 tbsp olive oil
1 sprig fresh rosemary
Fresh ground black pepper
For the potatoes:
5-6 large potatoes (I used a mix of what I had, namely 3 reds and 2 huge russets)
1/4 tsp sea salt
1/8 tsp fresh ground black pepper
2 tbsp butter
3/4 cup heavy cream
1/2 cup grated Asiago cheese
Preheat the oven to 425 degrees. Remove the steaks from the fridge and set on the counter to come to room temperature.
Peel and cube the potatoes; place in a pot of water with a pinch of sea salt. Bring to a boil and then reduce the heat, cooking until the potatoes are tender.
Peel and crack the garlic cloves. Pour the olive oil into a skillet large enough to hold the steaks. Turn on low heat; add the garlic. All you are trying to do is infuse the oil with the garlic. After 6-7 minutes, add the rosemary. Keep the heat on low.
Sprinkle the steaks with sea salt and fresh ground black pepper. Set aside.
When the potatoes are done, drain them well. Put them back into the pot and onto the stove to allow the heat to dissapate any remaining moisture. Then pour the potatoes into a clean bowl. Mash them with the cream and butter; if you have a hand mixer, use it, because you want these as smooth as possible. Once the potatoes are whipped smooth, mix in the cheese, salt, and pepper.
Lightly spray a small casserole dish with cooking spray. Spoon the potatoes into the dish, cover, and bake for 15 minutes with the cover on and then an additional 10 minutes with the cover removed.
While the potatoes are baking, remove the garlic and rosemary from the olive oil in the skillet and then turn the heat up to high. Once the oil is smoking hot, add the steaks. Fry for 7-8 minutes on the first side, flip, and then fry for an additional 5-8 minutes, depending on how done you like them. Remove from the pan and allow to sit for 10 minutes before serving.