An American inspired dinner part II, steak and apple pie
After our little break and some more wine it was time for the main course. The previous courses had been quite small but as we had more to come still we had more food to come so I didn’t want the main course to be too big, I hope there was enough but the plates were cleaned.
Cubed steak with roast potatoes, beetroot, corn pudding and grilled salad onion What is more American than steak? I was thinking about a t-bone steak at first I thought it might be a little too heavy. I served it with cubed fillet of beef and roast potatoes and beetroots.
Truffled corn pudding
Preparation time: 15 minutes
Cooking time: 30-50 minutes or until set
Oven: 175C or 350F
- 6 eggs
- 2 corn on the cob
- 3.5 dl or 1.4 cup milk
- 1/2 tsp corn starch
- 1 tbsp cream (optional)
- butter or oil for the ovenproof dish(es if you make individual dishes)
- 1/4 tsp salt
- a pinch of finely ground white pepper
- 1/5 tsp truffle oil
Boil the sweetcorn and when slightly cooled cut the corn off the cob. Separate the sweetcorn in half and set aside.
Use 1/2 dl or 0.2 cup of the milk, bring to a boil and add the corn starch, whisk until thickened, taste with salt and white pepper, add a tbs of cream if you want it creamier. Add the sweetcorn, run a knife along the cob to get the sweetcorn “milk” in to the mixture, it adds lots of flavour! Last add the truffle, start with a little!
Whisk the eggs lightly, pour in the milk, add the sweetcorn and the creamed corn. Pour the mixture in to the greased oven proof dish(es) and bake in a bain marie (water bath) for 30-50 minutes or until they have set. This took about 35-40 minutes.
They tasted fine but they were slightly more like a soufflé than a pudding and clearly needs more work!
When the sweetcorn puddings are cooking in the oven toss chopped potatoes and cubed beetroot in oil and spices and then bake them at the same time. They will come out ready together.
Cube the steak, try to make the pieces as even as possible, salt and pepper and pan fry until done. I did an onion mayo to go with the steak, but in hindsight I would have made a sauce as well, it was ok but that tiny bit more moisture would have made a difference.
Deconstructed apple pie – cinnamon biscuits, apple filling and vanilla custard
For dessert the first thing that came to mind was apple pie. I did think that a regular apple pie might be a bit over the top and too heavy and I found these cinnamon cookies, recipe here. Lighter than pie crust and a bit of fun with a classic.
I don’t bake very often so this was a bit of an event for me. I was guarding the cookies like a hawk to make sure they were not burnt! They did turn out lovely, crispy and chewy just as promised and I had a bit of a proud Martha Stewart moment in my kitchen!
I did an apple filling in a pan with apple, butter, sugar and a chopped (seeds removed) chilli and set aside until serving. I did a crème Anglais, I used milk as a base to keep it as light as possible, make this and let cool.
Before serving gently heat the apple filling, make sure that the crème Anglais is smooth and serve. I started with the crème Anglais, then the cookie and then the filling. sadly I forgot my beautiful, and especially for this occasion bought edible dried rose petals! But it still tasted like apple pie but it was a lot lighter!
Our guests had brought macaroons, home made flavoured with saffron and with a lime filling, delicious!
We also got the liqueurs out and they had also bought coffee flavoured tequila, very naughty but fun!
The American influences were there there but all a bit different, I might try the same with another cuisine later as it was lots of fun to think about and to make!