Tuesday, March 11, 2014

Ham Steak with Dijon Chanterelle Mushroom Sauce

I'm trying to have salad every day and avoid beef so I'm being creative with everything else.  Romaine lettuce was on sale so I bought a head and cut it up into my bin.  It lasted 2 days so it stayed crisp until eaten. Keeping salad in a bin ready to be tossed in dressing is working great! We have a salad every day because I can whip up a vinaigrette and toss the lettuce in it in less than a minute.

Romaine is typically used in Caesar Salad so I made a faux Caesar dressing. I started with 1 tablespoon of mayonnaise, few drops Worcestershire Sauce, few drops tabasco, crushed and chopped small garlic clove, lemon juice to taste, black pepper and parmesan cheese grated over top or tossed with the dressing. I was surprised how good this dressing was.

The vegetables were partly steamed, then dumped in cool water to stop cooking and reheated in olive oil to finish cooking. They steam till the florets darken but the stem is still crisp. Properly done, this really improves the vegetables.

The ham steak was fried with a little hotdog mustard spread on it. The sauce was a roux of flour and butter to which I added an ounce or two of chicken stock and a dab of dijon mustard, salt and pepper. I forgot to sear the mushrooms first so I just threw them in water and all.  It worked, they tasted great. Fern defrosted them by mistake and I had never used frozen ones so it was nice to know they are easy to use that way. Friends go picking chanterelles in the fall and we always end up with a few. This was a great easy meal.

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