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Greetings and lots of love!🦃🦃🦃 ...

I love a little ginger in my traditional pumpkin pie. But, Ginger crystals add a decorative, crunchy and delicious accent! ...

Took a day off from posting. In the meantime, I made this crostada, just for me! ...

If you love chocolate as much as I do, this Salted Caramel Chocolate Pie in flaky, buttery, crust, is for you! ...

Brown butter Pumpkin Pie. A customer favorite. Simply delicious! ...

How about Key Lime Pie w/Graham Cracker Crust for Thanksgiving instead of Pumpkin?! So tart. So good! ...

Take a deeply, moist and rich chocolate brownie, and combine it with a buttery oatmeal crust, and WOW! A Sandra’s Soups and Sweets favorite! Order yours for the holidays! Avail on our website, or by contacting us via text (in profile). ...

Lemon Shortbread and raspberry jam! Those tiny bites of citrusy-sweet goodness, in guilt-free bite sizes. 😋 ...

Order Sweet Potato Pie instead is Pumpkin (we do amazing pumpkin as well too!) this holiday season! It’s 😋 Available: through our website @gobakesale and by texting our # in our Profile. Happy holidays! ...

#Holidayseason Pies are back! Order on our
site, or text your order to 4246457480!
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You know it’s #fall when I’m prepping #creole chicken. #haitianfood #haitianwomen #caribbeansoulfood ...

Chocolate for days! For all of you Chocolate lovers. Espresso chocolate cake, Dark Chocolate buttercream frosting. Encased in dark, Belgium Chocolate chips. You’re welcome. 😋 ...

Happy 4th of July!!! Enjoy your time with friends and family! 🥰🥰🥰🥧🥧🥧 ...

#Sunday teriyaki #salmon #dinner on a stick. #eatyourveggies 🥦🥬🫑🍆🌶🧅🌶🧅 ...

To all of the service men and women, who gave up their lives. And to all of the people, who continue to serve, day in and day out. Thank you. 🙏 ...

STEAK AU POIVRE RECIPE!!! I so enjoyed making this recipe. It’s very quick. But you need to have all the ingredients in place(“Mis en place,” as the French say!), because everything cooks up fast! Here’s the recipe below: Steak au Poivre
1-2 tblsp Canola Oil
2 tblsp cracked black pepper Kosher Salt to taste
4 NY Strip Steaks
1 shallot chopped very thin
4- 5 tbls butter
1/4 cup Cognac
1 cup rich veal or beef stock
1/4 heavy cream
1 tblsp green peppercorns out of the brine, but buy the ones soaked in it!
2-4 tblsp sweet butter.
THE METHOD
Pat steaks down with a paper towel. Season one side generously with salt and cracked black peppercorns. Press peppercorns in firmly so they get embedded into the steak. Season other side with just salt.
Heat oven to 500 degrees. Heat stove top to med-high. Add oil to pan. When pan begins to smoke, add steaks salt side face-down first. Sear for 2-3 mins depending on how rare you want it. Make sure side is brown and caramelized all over. Turn over to peppercorn side. Add 2 tbls butter and baste the steaks with the drippings. Cook, making sure that peppercorn side is also well carmelized. Another 2-3 mins. Sear all steak sides till caramelized. Place steaks on wire rack over sheet pan and place in oven to complete cooking. Another 3-5 mins depending. While steaks are cooking in oven, empty frying pan of the grease, but don’t rince. Add remaining butter and shallot and sautee till translucent. Check steaks and If done, place on plate to let steaks rest. Add beef or veal stock to saucepan and get it to a rolling boil. Then add cream. And simmer on low- med heat. Off the heat, add Cognac. Then flambé(cooking off the smell of the Cognac). Bring sauce to another boil then reduce until sauce thickens. Season with salt and pepper and serve with sautee green beans with shallot and pomme frites. Enjoy!
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