Wednesday, February 17, 2010



The flambé. I love flamethrowing in the kitchen. I'm pretty confident in my ability to not burn off my eyebrows, or cause other fire-related mishaps...just took lots of practice. When my parents were out and clueless on exactly what I was developing. Sautée the mushrooms in the same pan as what you seared the beef in. Season, and pour in your wine and brandy. Light with a match, make sure everything cooks evenly, don't crowd the mushrooms. As soon as the flames go out, simmer down. Time it so that this finished cooking at precisely the same time as the beef is done in the oven.


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