Rib-eye Steak cooked medium rare.(about two ounces for me and six+ ounces for my husband)
Twice Baked Potatoes with Hazelnuts & Blue Cheese
Curried Carrot Soup
To be clear this is not a "pick-up" meal. The steps, though simple, take some time. I was in the kitchen for about 90 minutes. The results were delicious and there are leftovers. Tomorrow we're having beef stew (to use up the other rib-eye steak in the package I bought). If you're feeling an itching to be adventurous in the kitchen then read on . . .
- Place potatoes in an oven at 325 deg Fahreinheit. I used three medium potatoes per person. Personally I slice almost all the way through the potatoes, then wrap each in aluminum foil.
- About 60 to 90 minutes later take the potatoes out of the oven to cool. Turn the oven up to 400 or 425 deg Fahreinheit.
- Chop up 5 cups worth of carrots (about 1/2 lb of carrots) I used four small carrots (the kind sold with the green tops attached) and two large carrots and two large yellow carrots. Peel and slice 3 tsp of fresh ginger (about 1 1/2 inches). Also chop up half of a large red onion (or a whole small red onion), four garlic cloves, and two celery stalks.
- To a large skillet pan add 1 Tbsp butter, half the carrots, the red onion, the garlic and 2 whole cloves. Cover with lid. Turn heat to low and "sweat" the vegetables. This brings out their natural sweetness.
- In a second pan place the remaining carrots, celery stalks and ginger. Add 4 cups chicken stock (or 4 cups water and 2 bouillon cubes). To this add 1/2 tsp cinnamon and 1/2 tsp cardamom.
- Rip up dried pepper (or chop up a fresh one). Discard/save the seeds for a later purpose. Place pepper in a bowl with 1/2 - 1 cup of apple-carrot juice.
- Use small bread pans/ramekins for individual potato servings or use a single 8 x 8 (or larger as necessary) pan. Butter bottom of pan.
- Roughly chop blue cheese. About 1 1/2 ounces per person. Place a thin layer of blue cheese along bottom of pan and then dump back out. Set this aside (the butter will help it brown up later and a few bits will be left clinging to the bottom of the pan).Roughly chop 1/3 cup hazelnuts per two people, mix with remaining blue cheese.
- Unwrap potatoes. Scoop out flesh. Place a layer of potato in pan, follow up with a layer of half the cheese & nut mixture. Add another layer of potato and the remaining half of cheese & nut mixture. Add a final layer of potato. Place the reserved cheese on top. Cover with alfalfa sprouts (or bean sprouts). Add some small dollops of butter (optional). Place in heated oven.
- Add carrots in chicken stock & pepper in apple-carrot juice to the carrots and onions. Turn heat of skillet up to medium.
- Chop up a few sprigs of cilantro leaves. Remove mint leaves from a single stem. Roughly chop these leaves.
- Using a blender and working in batches, puree the soup, mint & cilantro. Add vegetable stock (or water) if needed. Pour the completed soup in the soup pan (not the skillet). Place on a burner on low.
- Wash the skillet out, place on a burner on high.
- Place some olive oil & butter in the pan. When the butter melts sear the steak on both sides. Cover and cook on each side about six minutes.
- Set table.
- Allow the meat to rest 3-5 minutes before cutting.
- Cut meat into portions. Ladle soup into bowls. Dish up the now browned potato "casserole."
- Enjoy!






