Sometimes steak is the main dish and sometimes it looses its starring role. Case in point - when a very nice grilled steak is served on the same plate as an equally nice potato that is prepared in the Swedish way called Hasselback. The original version is thin sliced and drizzled with butter and breadcrumbs, producing a crisp, crunchy skin and smooth, creamy center. This variation included thicker slices (easy to do with a wooden spoon handle placed next to a large precooked potato) interspersed with cooked bacon and cheese (cojack - because that is what we had on hand). A quick broil effected the finishing touches of melty cheese and crisp top, and when removed from the oven a sprinkling of fresh chives was added. We even added dollops of sour cream at the table!
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