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M-J's Miscellany

Steak au Poivre

Posted on January 23, 2015 at 3:30 PM

Thin slices of sirloin tip beefsteak are coated with salt and cracked black pepper, then sautéed in butter. To make the sauce on which the cooked steaks are presented, a third-cup of flour is browned in the pan with a bit more butter, and stirred until brown. Gradually, brandy and cream or milk are poured into the pan, and the mixture is whisked until smooth. A hand-blender may be employed to integrate the brown bits and smooth the sauce.

©M-J de Mesterton 2015

M-J's New Favorite Cottage Cheese: Daisy

Posted on March 16, 2009 at 1:24 PM

I've been searching for an ideal cottage cheese. This is it:

Daisy Cottage Cheese from Garland, Texas--brought to you by the folks who have the largest sour cream plant in the world. The flavor is fresh and clean, with slightly tangy overtones reminiscent of sour cream. The low-fat variety tastes as good as the regular Daisy cottage cheese. Daisy Cottage Cheese is not watery like other brands, therefore, you get more for your money.

Daisy introduced its cottage cheese lately at Albertson's, King Soopers, and other western supermarkets. Some Sam's Clubs also carry it, in the low-fat variety. See this page for a distribution map.


~~M-J