Guest Blogger: Casey Grant with Kitchen Staples and her recipe for Pepper Steak

Kitchen Staples by Casey Grant

                Certain foods are used in almost all stations of the kitchen.  These items have become known as staples; included are many of the processed, packaged items we often take for granted: Salt, pepper, flour, sugar, oil and flavorings, these being just a small list. Everyone will have their own list depending on what they cook in their home. Herbs and spices are the kitchen staples used as flavorings.  Spices are among the kitchen staple list as well.  Spices have been used for many purposes for thousands of years.  Many cuisines have created recognizable combinations of flavors that are found in a variety of dishes. Although many of these blends are available ready-prepared for convenience, most can be mixed by the chef as needed.

                Fresh herbs should be kept refrigerated at 34-40 degrees Fahrenheit. Large bouquets can be stored upright, their leaves should be loosely covered with plastic wrap and their stems submerged in water. Smaller bunches should be stored loosely covered with a damp towel. Excess fresh herbs can be dried for later use in an electric dehydrator or spread out on baking sheets in a 100 degree Fahrenheit oven. Dried herbs and spices should be stored in airtight, opaque containers in a cool, dry place. Avoid light and heat, both of which destroy delicate flavors. Herbs and spices are a simple, inexpensive way to bring individuality and variety to foods. Their proper use leads to better flavored and distinctively different dishes. They add neither fat or sodium and virtually no calories to foods; most contain only 3 to 10 calories per teaspoon.

Below is a list of a few herbs and spices and common uses for them

Flavoring	Form	Suggested uses
Basil	Fresh or dried	Tomatoes, salads, eggs, fish, chicken, lamb, cheeses
Cilantro	Fresh or dried	Salsa, salads, Mexican cuisine, fish, shellfish, chicken
Ginger	Fresh root or powder	Asian,  Caribbean and Indian cuisines, pastries, curries
Nutmeg	Ground	Curries, relishes, rice, eggs, beverages
Thyme	Fresh or dried	Fish, chicken, meats, stews, charcuterie, soups, tomatoes
Allspice	Whole or ground	Fruits, relishes, braised meats
Rosemary	Fresh or dried	Lamb, veal, beef, poultry, game, marinades, stews
Sage	Fresh or dried	Poultry, charcuterie, pork, stuffing, pasta, beans, tomatoes
Turmeric	Ground	Curries, relishes, rice, eggs, breads
Dill	Fresh or dried; whole seeds	Fish, shellfish, vegetables, breads, potatoes, vegetables

                                                                 Pepper Steak

Casey Grant

This recipe yields 2 servings

The ingredients you will need:

2 each  8 oz. Boneless Strip Steaks
Salt - to taste
3 Tbsp. Fresh Cracked peppercorns
1 fluid oz. Clarified Butter
2 fluid oz. Cognac
4 fluid oz. Heavy Cream
2 oz. Whole Butter
 

1.       Season the steaks with salt. Spread the peppercorns in a deep dish and press the steaks into them, lightly coating each side.

2.       Sauté the steaks in the clarified butter over high heat for 2 to 3 minutes on each side. You will want to cook longer if you want it cooked beyond medium rare.

3.       Remove the pan from the heat. Pour the cognac over the steaks, return the pan to the heat and flambé. When the flames subside, remove the steaks from the pan and keep them warm.

 

Add the cream to the pan. Bring to a boil and reduce for 2 minutes over high heat, pour this sauce over the steaks and serve immediately.