|Pepper Steak with Cognac Cream Sauce and Pommes Frites|
This simple green salad is made from Red Leaf Lettuce, Celery, Green Onions, and Avocado and served with Penzeys Green Goddess Salad Dressing made with Katz Late Harvest Sauvignon Blanc Vinegar. You know about my obsession with Penzeys, but when you can have just enough fresh salad dressing in a couple of minutes that's seasoned to your exact preference, why would you want a bunch of jars rattling around in your fridge filled with stabilizing chemicals until past their expiration dates? We've also discovered some wonderful vinegars and oils this way. Of particular note are Katz, Chaparral Gardens, We Olive, and O & Co. Not only are these products wonderful to cook with, but they make lovely gifts as well.
|Pepper Steak with Cognac Cream Sauce|
|Les Frites sprinkled with Sea Salt|
We've featured two other versions of Steak au Poivre on our blog. It's easy to understand why it's standard bistro fare. It's delicious, elegant, and easy to prepare with just a few ingredients. A winning combination in our *cook* book!
Definitely a Bonne Idee!
|Church in Saint Paul-de-Vence, France|