A New Year!

As we start 2012 I ask myself what am I going to do this year to better myself, become more creative, more happy, and discover who I am. Each new year brings a new beginning, a new start, so why not start this year off doing what I love most...cooking and enjoying those meals with friends and family. I love to cook and I love to spend time with my loved ones, so here you will learn all about my favorite meals and recipes as I cook and entertain, create recipes, menus and parties to celebrate life and happiness.
      I love sharing my love of cooking with others, to see the smiles on their faces when they taste that first bite of a spectacular meal, to watch them clean their plates and ask for more.
      I guess I learned this love of cooking from my family, they taught me the importance of a family dinner and traditional recipes, how one batch of cookies can bring a family together, or how a simmering pot of sauce can remind you of home. Food is the what brings us together, what keeps the tradition alive and brings a little piece of home right to your plate wherever you may be at the time.

      I started off this year at home with my husband and a very traditional meal. He had been sick for most of the week so I was very excited to get back into cooking for us. While I was brainstorming a grocery list I realized I wanted to make something with the big box of meat that my Aunt had gotten us for Christmas from Omaha Steaks. I finally decided on a very traditional favorite of ours "Steak Au Poivre" which basically translates to Steak with Pepper. It is usually a good cut of top sirloin steak crusted in a mixture of cushed peppercorns and herbs, traditionally served with a brandy cream sauce. It wasn't a very fancy meal, sitting on the couch watching a movie, but it was nice to have a night with just the two of us relaxing after a whirlwind of Christmas parties, entertaining and New Years parties.

Steak Au Poivre:
Ingredients
1Tbsp whole peppercorns
2 tsp fresh thyme
Kosher salt
Sirloin Steaks (2 lbs. total)
1 Tbsp canola oil
2 Tbsp butter
1/4 cup chopped shallot
1/3 cup + 1 tsp cognac
1/2 cup heavy cream
1 Tbsp fresh tarragon

Crack the peppercorns in a mortar and pestle with 1 tsp. thyme and 1 tsp. salt. Coat steaks with the peppercorn mixture and press in to form a crust, let sit at room temperature for 30 minutes.
Preheat the oven to 425.
Heat a heavy duty oven proof skillet over medium-high heat. Cook steaks in canola oil for about 2-3 minutes on each side. Transfer skillet to oven and cook for about 7 minutes more until steaks reach 140. Transfer to a plate and tent with foil.
Melt butter in same pan over medium-high heat and saute shallots for 2 minutes until softened. Add 1/3 cup cognac and cook 1-2 minutes. Add cream, tarragon and 1 tsp thyme, bring to a boil and simmer 2 minutes Stir in remaining 1 tsp cognac and season with salt.
Spoon the sauce over the steaks and serve with your favorite potato and vegetable dishes.