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American, Appetizers, Cooking cream, Cream, Easy, FI26: Foundation Recipes, Light, Soup
Pumpkin soup
While you can never go wrong with a classic sea salt and cracked pepper combination, adding dried herbs (our favorites are thyme, rosemary, or oregano) to the mix is a quick and easy way to infuse even more flavor into the meat. As a finishing touch, melt butter into the meat during the resting process for an even deeper, nuttier flavor.
While there are many restaurant secrets when it comes to the preferred steak, the grade of the meat and ageing are two of the most important factors, and probably the hardest to replicate at home. Most top steakhouses have close relationships with specialist butchers who sell the highest quality (grade) meat. Due to high demand, finding these cuts in your normal grocery store is near impossible, but specialized delis and butchers should have pre-aged cuts. The best restaurants also have an on-premises ageing process (anything from a few days to a few weeks) to intensify flavors and significantly up their melt-in-your-mouth game. It’s a difficult and very precise technique that requires years of experience to prevent spoilage.
While this is a matter of personal preference, butter melting into your steak will add an extra depth of flavor and richness to the meat. It can also soften any charred bits, creating a smoother mouthfeel in every bite. For best results, most chefs recommend that the butter is added at the very end of the cooking process when the meat is resting.
The secret to the most mouth-watering, tender and juicy steak is the quality of the meat. Our first tip is to choose free range and grass-fed beef as far as possible as it will almost always have a better, almost sweeter, flavor profile. To ensure freshness, check the color of the meat: it should always be a deep red with no browning or greying on the edges. Marbling is also a straight path to flavor town and the more streaks of fat in the meat, the juicier and more tender your meal will be.
Pasta is arguably one of the most versatile ingredients in your pantry and serves as the perfect base for this recipe’s, bold, and rich flavors. Taking inspiration from the classic beef stroganoff, it combines cooked strips of sirloin with mushrooms, cooking cream, and tangy blue cheese to transform your standard pasta dinner into a celebration that would make any steakhouse proud!
Few pairings are as well documented as Steak and potatoes are, a classic pairing, with the mild flavors of the vegetables complimenting the savory, earthy notes of the steak. Most starches will do, however, and this recipe uses pasta, while also taking it one step further by adding a creamy rich and tangy contrast from the blue cheese.
Place any leftovers in an airtight container and refrigerate for up to five days. Slowly reheating in the oven or on the stove is your best option to prevent the creamy ingredients from separating and pasta from turning mushy. The microwave will also work, and we recommend that you reheat each portion separately on a low setting.
Fall in love with pasta all over again, as you serve your loved ones creamy dishes made richer with Puck—and your special touch. Our inspiring recipes, general guidelines, and detailed articles will set you on the path to culinary creativity. With Puck’s entire range of cooking creams and sauces that meet your high standards, you’ll love putting your personal spin on pasta.