November 24th, 2013

Illya drinking

From Arcadii

Peppermint Paddy

Shared by my friend, Nverland

Peppermint Paddy

1 ounce brandy
1 ounce white crème de menthe
1/2 ounce dark rum
4 ounces white hot chocolate
Chocolate-flavored whipped cream and crushed Peppermint Altoids, for garnish (optional)
My default

Again, from Lidia's Kitchen

Pan-Seared Steak with Pizzaiola Sauce
Bistecca Alla Pizzaiola
serves: 4 servings

The tomato sauce and vegetables in this dish will bring to mind the flavors of pizza, an American favorite. And when those flavors are paired with steak, another American favorite, how could you go wrong? I always enjoy a good grilled steak, but the sauce and earthiness of the vegetables here make for a perfect pairing with the meat and a good piece of crusty bread to mop up the leftover sauce on your plate.

1 red bell pepper, cored, seeded, and cut into 1-inch strips
1 yellow bell pepper, cored, seeded and cut into 1-inch strips *
3 tablespoons extra-virgin olive oil
3 garlic cloves, peeled and sliced
2 cups sliced white button mushrooms
1¼ teaspoons kosher salt
½ teaspoon dried oregano
1 14.5-ounce can Italian plum tomatoes
Four 8-ounce bone- in steaks, about 1 inch **


Heat the olive oil in a large skillet over medium- high heat. When the oil is hot, add the sliced garlic. Let the garlic sizzle a minute, then toss in the bell peppers and mushrooms. Season with 1 teaspoon of the salt and the oregano. Sauté until the mushrooms and peppers are caramelized on the edges, about 5 minutes.

Pour in the tomatoes, and slosh out the can with ½ cup hot water, adding that to the skillet as well.

Bring to a simmer, and cook, uncovered, until the sauce is thickened and the peppers break down, about 12 to 15 minutes.

Season the steaks with the remaining ¼ teaspoon salt. Sear the steaks in a large cast- iron skillet over high heat until done to your liking, about 2 minutes per side for rare. Let the steaks rest for a few minutes while the sauce finishes cooking.

To serve, put the steaks on plates and top with the pepper sauce. Serve immediately.

* we also used an onion, sliced

** we used rib steaks and grilled them instead of frying them on the stove.
My default

So, here's the thing, Sisyphus really liked his job.

Have you ever waited for something with wild anticipation, such as a particular gift for Christmas only to have it fall far below your expectations? Did that temper your enthusiasm for the next time? Did a constant stream of disappointments bring you to the point of where you not only expected but anticipated the disappointment?

And when was the last time your socks were blown off by something being all that it promised to be and delivered? Did that rekindle your hope for future successes?

Oeufs au lait with rum and orange

For 8

- 1 liter milk
- 6 eggs
- 125 g sugar
- 1 orange
- 10 cl rum
- 1 bag vanilla sugar
- caramel (ready made is fine!)

In a bowl, beat the eggs. Grate the orange zest and add it.
In a pan, boil the milk with the sugar. When hot, add vanilla sugar and rum.
Pour the eggs in the hot milk while stirring.
Pour the mixture in the ramekins. Put in oven (150°C) for 20 minutes, then cool to 30°C for 10 minutes (which means that you've better watching it very often. I'm used to simply switch off the oven after 20 min and wait 7/10 min.)
Better served the following day. Add the caramel just before serving!

When I have time, I candy some orange quarters in syrup with rum... and put it as a (delicious) ornament.