Steakhouse Sides a la carte


Steakhouse Sides a la carte

 

Potatoes au Gratin

Au Gratin- Is French, meaning topped with a crust of bread, sometimes grated cheese and browned under a broiler.

Shopping List: Potatoes au Gratin

  1. Do you have butter and flower?
  2. 3 ounces of grated Gruyere cheese
  3. White pepper and Salt
  4.  1 ounce of Chopped Italian Parsley
  5.  Nutmeg
  6.  8 large baking potatoes
  7.  1 cup of bread crumbs

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Equipment:

Heavy-bottomed sauce pan

Whisk

2 Tablespoons

Chef knife

Mandolin

Large bowl

Oven

Cheese grater

Micro-plane zester (for nutmeg)

Pyrex dish (Rectangle)

Mornay sauce

Ingredients:

3 tablespoons of AP flour (all-purpose)

3 tablespoons butter

3 ounces of grated Gruyere cheese

White pepper to taste

1 ounces of Chopped Italian Parsley

Nutmeg

Salt to taste

Procedure:

  1. Turn oven to 350 degrees (you want the oven to wait on you. You don’t want to have to wait on it to heat)
  2. Combine flour and butter in a heavy-bottomed saucepan

Cook over medium heat while whisking until the roux is smooth and smells toasty, about 2 minutes (Here we are making a blond roux)

  1. Add hot milk to the roux while whisking.
  2. Turn the heat to medium low and simmer gently until the sauce thickens. Continue simmering for 30 minutes to one hour while skimming to eliminate the raw flour taste.
  3. Grade in a pinch of nutmeg
  4. Add cheese stir to melt
  5. Add Salt and pepper to taste or (S&P To Taste)
  6. Turn heat to low

Potato

Ingredients:

8 large baking potatoes

1 cup of bread crumbs

2 cups of Mornay sauce

Procedure:

  1. Wash the bake potatoes in cold water.
  2. Set up the mandolin to cut the potatoes into thin disks. If you don’t have a mandolin see step 2A

2A. Use the chef knife and cut thin disks

  1. Add an even layer of potatoes to the bottom of the pan and add the Mornay sauce to evenly cover.
  2. Add another layer of potato.
  3. Repeat steps 3 and 4 until you are out of Potatoes and sauce

   The last layer needs to be sauce

  1. Add bread crumbs to top.
  2. Add the dish to the preheated oven
  3. Cook till the top is golden brown, sauce is bubbly and the potatoes are fork tender. Cook time is about 45 minutes to an hour.
  4. Add chopped parsley

 

 

Haricot vert (Green Beans)

Shopping List   Haricot vert

  1. 1 pound Haricot vert
  2.  4 tablespoons of extra virgin olive oil
  3.  1 tablespoon of unsalted butter
  4.  3 cloves of garlic
  5.  1/2 ounce of Pine nuts
  6.    Red pepper flakes
  7.   Salt and Pepper

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Equipment:

Sauté Pan

Paring Knife

Chef Knife

A Pot for boiling

Colander or Spider

A bowl

Ingredients:

  1. 1 pound Haricot vert
  2. 4 tablespoons of extra virgin olive oil
  3. 1 tablespoon of unsalted butter
  4. 3 cloves of garlic
  5. 1/2 oz of Pine nuts
  6. Red pepper flakes to taste
  7. Salt and Pepper to taste
  8. A punch of salt (for the water)
  9. Ice water

Procedure:

  1. Fill the pot with water add a punch of salt and put on high heat. The water needs to be as salty as the ocean.
  2. Cut all the tips off the green beans (with paring knife) and add to the boiling water.
  3. Fill a bowl with ice water and set aside
  4. Thinly slice the garlic and set aside.
  5. The beans will be done at this point because they only need to be par cooked. Take out of the water and put in the ice bath about 5 minutes
  6. With a dry sauté pan on medium heat add the pine nuts and toast. The pine nut need to constantly move or they will burn DON’T LET THIS HAPPEN! Turn the heat down if needed. After the pine nuts are toasted set aside.
  7. Add oil and butter to the sauté pan and heat on medium.

Add the garlic. Add red peppers flakes (if you want a little heat!)

  1. Toast the garlic with out burning.
  2. Take the beans out of the ice bath making sure you get all of the water off and add them to the pan. Sauté till al dente.
  3. Add the pine nuts and season with salt and pepper.

Serve and enjoy!

 

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