Hello Padawans,
We have now published our first podcast episode, and the excitement is near overwhelming. Check out the episode on the site podcast page at:
https://homegastronomics.podbean.com/
Here are the show notes for this first episode…
We went over the format of the show, and then talked about seasoning… What is it? and How to do it!!
We talked about an experiment in seasoning that was done by J Kenji Lopez-Alt at seriouseats.com. Read his article for yourself at:
https://www.seriouseats.com/2011/03/the-food-lab-more-tips-for-perfect-steaks.html
Our Word for this episode was:
Fond – (FAWN) which has two meanings…
1) A French term for stock. Commonly 3 types (fond blanc, fond brun, fond de vegetal)
2) The browned bits of food remaining in the pan after food has been sautéed or roasted. It is typically incorporated into a sauce by deglazing, or adding a small amount of liquid to a pan and stirring to loosen the bits of food.
Last was Steak Pasta with Garlic Cream Sauce Recipe
8 oz Steak (Strip or Skirt are both good), sliced about 1/8″-1/4″ thick
2 tbsp Garlic, minced
2 oz Button Mushrooms, cleaned and quartered
2 oz Asparagus Heads
1 oz Sun-Dried Tomatoes
1/4 c Chicken Stock
1/2 c Heavy Cream
Olive Oil, as needed
Salt and Pepper, to taste
8 oz Cooked Pasta
Parmesan Cheese, as desired
1) Get your pan nice and hot, about medium high on a standard home oven.
2) Add a little oil to cook the meat, then season the meat.
3) Toss the meat into the pan and cook until the meat starts to brown. You don’t want to cook it all the way through, as it’s still going to have some time cooking.
4) Now toss in the garlic and cook for about a minute without burning the garlic.
5) Add mushrooms, season and cook about a minute.
6) Add asparagus heads and sun-dried tomatoes. Season and cook until mushrooms and asparagus are tender.
7) Deglaze the pan with about ¼ c of chicken stock.
8) Add about ½ c of heavy cream. Season one more time. Simmer until sauce coats the back of a spoon or your desired thickness.
9) Add cooked pasta and toss in sauce until coated.
10) Adjust seasoning and top with fresh grated parmesan cheese.