James Beard's Roquefort-Broiled Steaks
A hearty steak dinner in only 15 minutes from broiler to dinner table? What a wonderful week-night strategy.
This recipe is an adaptation of one of James Beard's favorites included in "Beef for All Seasons" by Frederick J. Simon and John Harrisson (HarperCollins, $25). The authors suggest serving it with watercress and mesclun tossed in a sherry vinaigrette.
3/4 cup Roquefort cheese (about 6 ounces)
2 tablespoons butter, at room temperature
1 tablespoon Worcestershire sauce
2 tablespoons chopped chives
4 sirloin steaks (each about 1 1/2 inches thick and 11 ounces)
Freshly ground black pepper to taste
In a medium bowl, cream together the Roquefort cheese, butter, Worcestershire sauce and chives. Set aside.
Season the steaks with pepper to taste.
Heat a nonstick pan over medium-high heat. Add the steaks to the pan and sear until they are nicely browned on 1 side, about 1 1/2 minutes. Turn and sear for another 1 1/2 minutes. Reduce the heat to medium and cook, turning once, until desired degree of doneness, about 2 minutes per side for medium-rare.
Preheat the broiler.
Transfer the steaks to the broiler pan. Divide the cheese mixture evenly among the steaks, mounding it in the middle. Broil just until the cheese melts, about 2 minutes. Serve immediately.
Per serving: 858 calories, 104 gm protein, 2 gm carbohydrates, 46 gm fat, 332 mg cholesterol, 23 gm saturated fat, 1,011 mg sodium, trace dietary fiber
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It's hard to master the making of the perfect dry martini. A steady hand is required to pour just a teensy-weensy drop of vermouth into the shaker. Many a drink has been ruined by an overly generous splash. Here's a solution: the Cocktail Mister ($15 and up), a palm-size atomizer that sprays a light mist of vermouth, bitters or flavoring. It comes with a tiny funnel for refilling. We think this cool little Mister is going to be this year's hot stocking stuffer. We spotted them at Bloomingdale's and Williams-Sonoma.
More For Your Condiment Collection
"Who comes home after a long day at work and has time to peel garlic and then puree it with lemon juice and olive oil?" wondered Irene Denning.
Exactly. So Denning bottled her family recipe for the savory paste and named it for the three ingredients: GarLeO (pronounced "gar-LAY-o"). A simple, albeit very garlicky paste, GarLeO accomplishes much more than just keeping werewolves at bay.
How do you use it? "On everything and anything," quips one addict.
For those obsessing over fat grams, serve it with crackers, veggies, crusty Italian bread or sandwiches. Toss it with pasta or smear it on fish, chicken or steak prior to roasting or broiling.
For those who embrace fat, mix it with softened butter or olive oil, slather it over fresh bread and broil for garlic bread. Mix it with mayonnaise and use as a sandwich spread. Stir it into cream sauces for chicken, fish or potatoes Dauphinois. Stir it into vinegar prior to blending with oil in a vinaigrette. Spread it over pizza and broil for just a few minutes to keep that blind date at arm's length.
GarLeO ranges in price from $4.49 to $5.75 per six-ounce jar. Available at specialty stores including Arrowine (4508 Lee Hwy., Arlington; call 703-525-0990), Dean & DeLuca (M St. NW; call 202-342-2500) and Market on the Boulevard (7945 MacArthur Blvd., Cabin John; call 301-229-2526).
Add this Web site to your bookmarks:
Alice Waters groupies, listen up! Now you can access recipes from any of Waters' seven cookbooks via a simple click. Waters, who rarely needs introduction, is the founder and chef of Chez Panisse, a restaurant in Berkeley, Calif. She emphasizes the glory of local organic products and incorporates seasonal produce into her rotating menus. Love to read about food but cooking isn't your thing? Tune in to the weekly Q&A with Waters.
TONIGHT: Book signing and demonstration with cake decorator and "Sweet Celebrations" author Sylvia Weinstock at Barnes & Noble Georgetown. Free. 7:30-8:30 p.m. M St. NW. Call 202-965-9880.
TONIGHT: Kids' Nutrition for Parents--lecture and meal ideas at Fresh Fields Georgetown. Guest speaker: nutritionist Alana Sugar. Free. 7-8 p.m. 2323 Wisconsin Ave. NW. Call 202-333-5393.
THURSDAY: An Evening at the Embassy of the Czech Republic--beer, wine and food tastings. Hosted by the D.C. Society of Young Professionals. $50. 7-9:30 p.m. 3900 Spring of Freedom St. NW. Call 202-686-6085 or www.dcyoungpro.com.
FRIDAY-SUNDAY: Russian bazaar at St. Nicholas Cathedral. Free admission. Friday, 5:30-9 p.m.; Saturday, 11 a.m.-5 p.m.; Sunday, noon-4 p.m. 3500 Massachusetts Ave. NW. Call 202-333-5060 or www.stnicholasdc.org.
MONDAY: Garden Rolls--cooking class at Fresh Fields Arlington. Guest chef: Asia Nora chef Christian Thornton. $35 in advance; $40 at the door. 7-9 p.m. 2700 Wilson Blvd. Call 703-527-6596.
TUESDAY: St. Supery Vineyard wine dinner with chef Brian McBride at the Park Hyatt Hotel. Sponsored by the Tasters Guild. $70 includes tax and tip. 7 p.m. 1201 24th St. NW. Call 202-223-1700.
TUESDAY: Italian wine dinner at San Marco. $41.50 excludes tax and tip. 7:30 p.m. 2305 18th St. NW. Call 202-483-9300.
TUESDAY: Lungarotti wine dinner and 1990 vintage preview at Maggiano's Little Italy Chevy Chase and Tysons Corner. $70 includes tax and tip. 6:30 p.m. 5333 Wisconsin Ave. NW; call 202-966-5500. Tysons Galleria, McLean; call 703-356-9000.
TUESDAY: Gallo wine dinner at Russia House restaurant. $70 includes tax and tip. 7 p.m. 790 Station St., Old Town Herndon. Call 703-787-8880.
OCT. 20: Napa Valley: Reflections in Style--wine tasting at the French Embassy. Benefits the Shakespeare Theater. $70 for nonmembers of the Shakespeare Theater. 6:30-9 p.m. 4101 Reservoir Rd. NW. Call 202-547-3230.
OCT. 21: Robert Kacher wine dinner at La Bergerie. Sponsored by Arrowine. $74.99 includes tax and tip. 7 p.m. 218 N. Lee St., Alexandria. Call 703-525-0990.