Cook-the-Book Fridays – Steak with Mustard Butter & French Fries
When our first grandchild was a year old, she and her parents visited us in Aspen. While Melissa and Stephen probably saw this as a vacation and relief from 24/7 parenting, I viewed their visit as an opportunity to introduce sweet Emma to our friends. I planned a party. To be truthful, I planned two parties, back-to-back, inviting forty guests to each.
Just the thought of that is now cringe-worthy.
Hummingbird Cake, a traditional southern classic
Last week-end Melissa’s family came to Cambria to celebrate her 50th birthday, a definite make whoopee moment. The Central California coast is wine country, offering memorable dining experiences. To honor this special birthday, I envisioned an elegant evening at her favorite local restaurant with my additional make whoopee add-ons.
Readers, you know where I’m going with this, don’t you?
“No, Mom,” she said, quietly. “I want filets, roasted potatoes, green beans and salad. At home.”
This is what 50 looks like: two teenagers, two businesses, and two Mothers to watch over. Like most of the Sandwich Generation, too little vacation and relaxation time.
All sorts of Buts in response to her request danced in my brain. This is a cottage not equipped for a party. The oven has only one rack. I don’t have fine china, champagne flutes or sterling silver nor a tablecloth and matching napkins. No ice cube maker. Small fridge. Could I even cobble together a matching set of dinnerware for 5? Yes, I answered myself, I’ve learned to grow where I’m planted. I can make this happen.
COOK-the-BOOK FRIDAYS
Luckily her birthday coincided with our bimonthly journey through David Lebovitz’s “My Paris Kitchen”. This week’s recipe choice, Steak with Mustard Butter and French Fries, would be good prep for the requested meal.(The recipe is below.)
French Fries, baked, not fried. Authentic in taste with less calories. Peel Russet potatoes leaving some additional skin (which is fun to do).
Nothing says bistro classic like entrecôte (rib-eye) and pommes frites (french fries). That I could pull this together in my kitchen needing only a cast-iron grill pan purchased at Cambria Hardware and a grocery market cookie sheet seems amazing.
After cutting potatoes into 1/3 inch slices, cut each slice into 1/3-inch wide strips.
A flavor-packed, top-of-the-stove steak in the winter or if you have no outdoor grill, seals my bond with David. His french fries are baked in the oven but taste like the real deal. Magical. Not traveling in France this year? Open a bottle of good red wine, toss a warm baguette on the table with this classic duo à la Lebovitz and pretend.
Put the potato strips on a cookie sheet and mix with olive oil, kosher salt, rosemary and thyme. The oven and high heat make bonafide french fries
THE BIRTHDAY
It took two barnstorming trips through Michael’s craft store and Target for me to crank into party mode. After settling on a pink plastic tablecloth and big silver tinsel birthday banner, the decor started to pull, Gulp! Gulp!, together.
I bought 50 roses but had no container. Scrounging around the garage, I discovered a huge fish bowl, hosed it down, scrubbed it mightily and, voila, perfect. The champagne would need ice and a bucket. Three bags of ice solved one problem and a huge popcorn bowl hidden on a top cabinet shelf, another. The light over the table was unreliable, it blinked. God bless duct tape. The filets fit beautifully in my newly purchased grill pan. Since the one-rack oven was engaged, I created roasted potatoes in my slow cooker. The dinnerware didn’t match. We re-washed some forks.
Yep, it’s a fishbowl.
The birthday cake. Since Melissa was born in Tallahassee I baked the classic southern Hummingbird Cake (recipe is below). Because they now live in the Eastern Sierras, the white frosting replicated those mountains. Admittedly, it took several guesses and clues for them to figure out that frosting/mountain thing.
After buying 3 bags of ice, I was able to keep the champagne very comfy in its popcorn bowl container.
My family has returned to Bishop. The birthday, well celebrated. The decorations, however, are still hanging, the pink plastic cloth, still in place. Whatever the reason, all this silly stuff seems good company and makes me happy. I can’t think of one reason to take it down.
While this was not the birthday celebration her Mother envisioned, it was the one Melissa wanted.
STEAK with MUSTARD BUTTER by David Lebovitz, My Paris Kitchen
I grilled this steak on high heat for a total of 7 minutes for a delicious Rare to Medium Rare.
Serves 2
INGREDIENTS:
STEAKS
Two 8-ounce rib-eye steaks
1/2 teaspoon hickory-smoked salt, sea salt, or Kosher salt
1/4 to 1/2 teaspoons chipotle chile powder
1 teaspoon finely chopped fresh cilantro or flat-leaf parsley
Freshly ground black pepper
Vegetable oil or clarified butter
MUSTARD BUTTER
2 tablespoons unsalted butter, at room temperature
2 teaspoons dry mustard powder
1 generous teaspoon Dijon mustard
DIRECTIONS:
1. Pat the steaks dry and rub them with the salt, chipotle powder, and cilantro or parsley. Refrigerate the steaks, uncovered, for at least 1 hour, or up to 8 hours.
2. To make the mustard butter, mash together the butter with the mustard powder and the Dijon. Form it into two mounds and chill on a plastic wrap–lined plate.
3. Heat a little oil or clarified butter in a grill pan or cast-iron skillet and cook the steaks over high heat, being sure to get a good sear on each side. For rare steaks, cook 5 to 7 minutes total on both sides, or aller-retour (“to go and return”).
4. Remove the steaks from the pan and put on plates. Top each steak with a knob of the mustard butter and some ground black pepper and serve with a big pile of frites.
Author Notes: To make this bistro classic in my kitchen, I use a cast-iron skillet or grill pan that I get really hot, and then I sear the steak on both sides. David Lebovitz
NOTE: We cannot publish David’s recipes unless they are already on the Internet. If you want the recipe for Pommes Frites, find it on page 219 of My Paris Kitchen or e-mail me.
HUMMINGBIRD CAKE, Southern Living Magazine
INGREDIENTS
CAKE BATTER
1 1/2 cups chopped pecans
3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 large eggs, lightly beaten
1 3/4 cups mashed ripe bananas (about 4 large)
1 (8-oz.) can crushed pineapple (do not drain)
3/4 cup canola oil
1 1/2 teaspoons vanilla extract
GLAZE
4 ounces cream cheese, cubed and softened
2 cups sifted powdered sugar
1 teaspoon vanilla extract
1 to 2 Tbsp. milk
DIRECTIONS
1. Preheat oven to 350°. Bake chopped pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.
2. Stir together flour and next 4 ingredients in a large bowl.
3. Mix in 3 lightly beaten eggs and next 4 ingredients, stirring just until dry ingredients are moistened.
4. Sprinkle 1 cup toasted pecans into a greased and floured 14-cup Bundt pan. Pour or spoon batter carefully over pecans.
5. Bake at 350° for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean.
6. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).
7. Prepare Glaze: Process cream cheese, powdered sugar, vanilla, and 1 Tbsp. milk in a food processor until well blended. Add remaining 1 Tbsp. milk, 1 tsp. at a time, processing until smooth. Immediately pour glaze over cooled cake, and sprinkle with remaining 1/2 cup toasted pecans.
TIP: I used a 10-cup bundt pan and filled it 2/3 full. With the remaining batter, I baked muffins.
COOK-the-BOOK FRIDAYS is an international, on-line group cooking its way through David Lebovitz’s My Paris Kitchen. To see what we’re cooking or to join the group, go here.
Really appreciate your sharing the party with your followers. What a memorable event for you, for Emma, Clara, Stephen and of course for Melissa. You are my go to party planner.
Will email you about the pomme frittes recipe which I want to devour!
Hugs, Rocks
Wow! Your photos are great! I could not believe how good this was either! Lovely cake xxxx
Mary – you pulled that party together like a pro, way to make magic with what you have on hand. I would be one happy birthday girl if someone made me David’s steak frites for my birthday.
Happy Birthday Melissa! What wonderful time for all.
Hummingbird cake brings fond memories. Smitty’s wife would make it for his birthday every year.—It is delicious—-I need to make it —maybe for BJ’s BD when they are here mid-March!!
Perfect meal—and there is something very warm about using what is available and making it delicious and look beautiful!!
My kind of dinner! Looks great!
Mary, what fun!!! I knew you were making the hummingbird cake – I almost did too, but settled on chocolate and salted caramel.
This really did make for a terrific birthday party, didn’t it? I’m not surprised that Melissa wanted to stay home and have you cook for her. What a special evening!
I didn’t make the fries, and I see that I’ve been chastised a bit for it. Next time. This really is a great way to make a steak!!!
So happy that you had such a great visit!!! XOX
Love the look of the steak Mary, but the cake has my heart – beautiful and I am sure delicious.
I love how Melissa’s birthday party came together seamlessly (or seemingly seamlessly). It sounds like you both got what you wanted from the party. Happy Birthday to Melissa! And your granddaughters are growing up so fast. Wow! I’m loving this book. So many great recipes. And it’s so great to have our pals together again.
Happy Birthday to Melissa. 50 is the new 40, you know! She looks fabulous and I can’t get over what lovely young ladies your granddaughters have become.
Mary – I would never doubt your ability to pull off a party. I have a feeling that you could be dropped in the middle of the jungle survivor style and still pull it off. XOXO
Happy birthday to Melissa!!! I can’t believe Maddy will be 50 in September, too. Note to self: don’t throw huge dinner parties when I “finally” have a grandchild 🙂 Cute story. Great dinner.
Beautiful photos, Mary, and it looks like Melissa had a great time. I imagine myself having similar conversations with my little girl, though we may be on opposite sides (I’ll want something at home and she may want the big to-do–she’s a bit more social than I am). How fantastic that the steak dish timing worked so perfectly and I think it’s one of those sumptuously simple recipes that is perfect for a low-key celebration.
Love that mustard butter. And the pink Champagne. You are the original party girl!
Such a nice way to celebrate Melissa’s birthday, everything looks so lovely. This week’s recipe really fit the bill.
Happy birthday to her, this is the year of the fifties, since Tricia hit the big one in January. It’s amazing how they
are all getting older but we are not. Ha! Ha!
Melissa is a lucky girl! What a wonderful meal and party you organised and I agree this is the PERFECT birthday dinner!
What a lovely party and a delicious meal to add to it! Your “growing where planted” seems to be working quite well!
What a wonderful celebration. I have to admit, it’s more my speed than a big bash. I’m so impressed that you threw back-to-back parties for forty when Emma was born! That must have been a (fun) whirlwind. I’m not sure if I love your steak frites or hummingbird cake more – they both look fabulous.
I so appreciate your posts – they’re truly pieces of writing, not just accounts of what you’ve cooked.
This was a great party!! Thank you for sharing the hummingbird cake, while I have never had one- I look forward to making it-it looks like fun was had by all
What a lovely birthday celebration. I think Melissa looks more beautiful than ever.
I am embarrassed to say that I have never even heard of Hummingbird Cake…perhaps it never made its way to Mississippi!
Mary, you have always known how to make a great party…all those lovely times on SilverQueen Drive!
What a beautiful family you have Mary. I think your decorations are perfect! And your steak and fries look fantastic! Sounds like she appreciated and enjoyed the effort 🙂
I like leaving decorations up from the kids’ birthdays, I totally understand!
Happy Birthday to Melissa! My daughter’s birthday is also in February, the 16th! Sounds like you threw a perfect party! Funny how you can improvise with what ever is handy. Love the roses in the fish bowl…delightful!
Your steak and fries are lovely and I’m sure were a hit with all!
Thank you Mary, for all your encouragement and kind words! They have been so appreciated! I have so much to celebrate and be grateful for! The celebration starts in March with a 3 week visit to Long Island..soaking up my grandkids! Enjoy the rest of your time in Cambria! Hugs!
Happy 50th, Melissa! And hooray to Grandma and mother for pulling off the greatest (on holiday) birthday party ever! Steak and fries, amazing! Birthday cake, Super! Great looking ladies in the family photos. The guy is pretty amazing too. Wonderful, memory-in-the-making time for all, thanks for sharing.
ps: hope this comment gets through, its the umpteen time!
Sounds like a wonderful celebration! Both the cake and steak frites look delicious!