Thursday, December 6, 2007

Home alone with mushrooms

We have a wonderful cookbook called The Cuisine of the Sun by Mirielle Johnston, which has several really delicious French recipes from Nice and Provence in it (excellent marinated salad recipes, including a good non-mayo potato salad).

One of the recipes we've used over the years may fall in the 5 minutes in the kitchen category, sort of: Tian de Boeuf aux Légumes - Baked Beef with Onions, Mushrooms, and Garlic. A wonderful redux for leftover roast beef.

Yesterday, or the day before, make too much roast beef or rib eye steak.
Turn the oven on 375.
Then, slice up 1/2 pound of mushrooms - or maybe 2-3 ounces of mushrooms/person.
Mince 1 garlic clove/person.
The recipe calls for green onions, 1/person, but I didn't have that and substituted some leeks.
1 tablespoon of bread crumbs/person
1 tablespoon of chopped parsley - I didn't have fresh, so used a teaspoon of dried/person.
Salt & pepper.
Put all this together in a bowl.
Oil the bottom of a baking dish, and put 1/2 of the vegetable mix in.
Then sliced up the leftover meat, or cut into chunks, and arrange it over the veggies. Put the rest of the veggies on top.
Drizzle some wine (maybe 1/4 cup/person) over the top and a bit of olive oil. Maybe a teaspoon.
Bake for 30 minutes.

While that is cooking, clean some lettuce, make a salad. Slice up some kiwi fruit.
Clean the little radishes that came in "the box" reserving the tops that are in good shape. Wash them pretty well, they are kind of gritty.

Just before the Tian is ready, melt butter in a small sauté pan, add a little garlic, then the little radishes. Sauté just 30 seconds, then put in a little water, about 1/2 way up the little radish bodies. Add the radish greens. Cook about 2-3 minutes. Take them out, and then turn up the heat, add a little lump of butter and reduce the cooking liquid to a nice saucy texture and pour it over the radishes.

Serve the meal with Lindeman's Shiraz and life is good. Worth making extra potroast for for sure!

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