Always an enthusiastic proponent of sharing good food - whether that means meals with your family, an impromptu get together with friends, or simply appreciating a quiet evening at home.
Food comforts, sustains, and renews our daily lives. We are so fortunate to live in this great country where ingredients are readily available to stock our kitchen pantries. I am grateful to people who plant. People who have gardens. People who bring their goods to a market. People who run our grocery stores. People who farm, and take the risk every single year that cooperating weather conditions will help raise a decent crop.
Love of good food begins at the home and lasts a lifetime. Our challenge is to return to the kitchen. Let us look at each other, talk to each other, and cook with each other. Let us take our family and ourselves from just getting by at mealtime to creating our own food experiences. Without a doubt, positive reinforcement turns an aspiration into inspiration. I encourage you to share good food and make lasting memories with those you care about.
Significant life skills of communication, appreciation, cooperation and attention to detail our honed to a fine edge in the kitchen. These recipes will work for one set of hands or many.
Your kitchen is your room of inspiration to create a balance of flavors, colors, and textures. Taste as you go. Touch the food. You'll learn how it feels when it's done just right. Listen to the sizzle of the steak, and smell the aroma of your home baked breads.
Transform food and its enjoyment into a deep and memorable experience. Fall is a great time to get in the kitchen. Sit down with your family to enjoy a dinner you've prepared together. Life is an interactive experience. Live it.
Eunice Naomi Wiebolt
Creator of the cookbooks, "Cooking with Confidence"
and "Cooking with More Confidence"
Make sauce first. Melt butter in a small, heavy saucepan over medium heat. Add shallots and mushrooms; cook and stir 3 minutes until shallots are translucent. Add garlic and wine; cook about 4 minutes, or until mixture has been reduced by half. Whisk in mustard, broth, and cream. Season with salt and pepper. Cook about 15 minutes, stirring occasionally, until liquid has reduced in volume to about 1 cup. Stir in 2 tablespoons parsley. Set sauce aside; re-warm when the steaks are ready.
Mix black and white peppercorns; press into both sides of each steak. Season each side with salt. Heat oil over medium high heat in heavy skillet. When oil begins to shimmer, add steaks. Cook to desired doneness (actual time will be determined by the thickness of your steaks). Transfer steaks to a platter; tent with foil. Allow steaks to rest for 5 minutes before serving to allow redistribution of juices.
To serve, spoon sauce over the steaks; garnish with remaining parsley. Pairs well with mashed potatoes.