The title says it all folks. And it’s even more amazing than it sounds.
Josh’s sister Rachel & her husband Seth gave us a year’s subscription to a foodie magazine for Christmas. Yea! Our first edition had a beautiful set of recipes in it that were not only inspiring, but I had everything on hand to make it (or suitable substitutions).
I love that when that happens.
I made a few changes to make it suit us. For one, we weren’t cooking for a dinner party of 10, but just the two of us.
I also didn’t have skirt steak, but a couple of nice little fillet mignons in the freezer, so those got used. We seared them on medium-high heat (after rubbing them with olive oil and s&p) so they were dark on the outside, nice and pink inside. The garlic, butter, paprika & lemon sauce stayed the same, and was delectable.
For the hash, I didn’t have any farro (and I will admit I didn’t know what it was) but after googling it, realized some on-hand quinoa would be a suitable substitution. I was really motivated by this recipe by the fact that I had sunchokes on hand, which was a first for us (thank you CSA) and wanted to do something fun with them. I had no kale, but chard was a perfect substitution, as well as regular button mushrooms for oyster mushrooms. Use what you have folks! ;)
Can I just say, where have sunchokes been all my life?? This was my first taste of them, and I cannot believe I’ve lived for 31 years without them. If you love artichokes, especially the base, heart & stem, you’ll love these little suckers. Ours were organic so we didn’t bother peeling them and they were fantastic. Boiled till just tender, sliced and seared in butter…. O Glory!
This recipe was definitely a hit, one we’ll have to make for friends sometime when we’re feeling like showing off a bit. ;) It was a perfect winter dish, full of umami, rich, complex, beautifully contrasted with the butter sauce, and just all around delightful.