#herriott grace

Roast beef baguette with fingerling chips

YOU’LL NEED -1 batch homemade potato chips (here’s a basic recipe, i like to substitute fingerlings for russets) -baguette, sliced & pan fried in butter -roast beef, thinly sliced (leftovers from the night before are best, but your local deli will likely carry it ready to go) -1 batch horseradish cream (recipe follows) -a hard white cheese, very thinly sliced (optional) (i used parmesan this time, it’s okay if it’s a little crumbly) -enoki mushrooms, sauteed -spanish onion, thinly sliced -frissee lettuce -salt & pepper to taste

HORSERADISH CREAM -crème fraîche -fresh grated or prepared horseradish mustard (i like Kolzlik’s Horseradish Mustard if you’re using prepared) -a touch of pommery mustard -a large pinch of fresh tarragon leaves, finely chopped -a few stems of fresh chives, finely chopped

Mix together equal parts crème fraîche and horseradish. (i was serving 2 so i used between 2 & 3 tablespoons of crème fraîche and less than a teaspoon of mustard) Stir in a touch of pommery mustard and a small handful of tarragon leaves and chive stems. Finish with salt & pepper.

HERE’S HOW: Slice the potatoes, while they’re drying make the horseradish cream. Refrigerate. Next, saute the mushrooms, slice the onions, bread and cheese. Pan fry the bread in salted butter. Next, build your sandwiches! I like a dollop of horseradish cream on the bottom, then all the toppings and then a little more cream. Serve alongside a good helping of chips and a touch bowl of ketchup.

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Steak sandwich

the process

make the tarragon and lemon crème fraîche, refrigerate

wash and dry the greens, set aside

slice and butter the bread, set aside

season and grill or pan fry the steak

allow it to rest for at least 5 minutes

pan fry both sides of 4 slices of bread that has been buttered on both side

fry two eggs, season with sel gris and bali pepper

slice the steak

mash the avocado with the back of a spoon

get ready to assemble

ingredients

1/4 loaf of country white bread, sliced

unsalted butter, room temperature

1 strip loin steak, seared or grilled

2 eggs, seasoned and fried sunny side up

1/2 a ripe avocado, roughly mashed

a couple handfuls of fresh arugula

a few dollops of tarragon and lemon crème fraîche

a small bit of cloth bound cheddar, shaved*

long bali peppercorns, cracked

fleur de sel

tarragon and lemon crème fraîche

1/4 cup crème fraîche

the juice of half a lemon, strained

2 1/2 teaspoons kozliks triple crunch mustard

1/4 of a small shallot, finely diced

a large handful of fresh tarragon leaves, lightly chopped

a couple pinches bali long peppercorns, freshly cracked

a couple pinches sel gris

wash and dry the tarragon, remove the leaves, discard the stems, chop and set aside

with a mortar and pestle grind a couple long bali peppercorns, set aside juice and strain half a lemon and chop the shallots in a small bowl mix the crème fraîche and lemon juice

add the mustard and shallots and mix in the tarragon

season to taste, cover and refrigerate

to assemble

spread the avocado on the bottom slice of each sandwich

arrange the arugula atop the avocado

divide the steak between the two sandwiches

add a couple dollops of the tarragon and lemon crème fraiche

season with fleur de sel and bali pepper

gingerly place the sunny side up egg atop there

shave a liberal portion of cloth bound cheddar on each

place the remaining pieces of bread squish down a little and that’s it, you’re all done. yum!

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Spicy Crab Brioche

for the crab mixture:

3 tablespoons homemade mayonnaise

2 teaspoons grain mustard

1 teaspoon chopped parsley

the juice of 1/2 a lemon, strained

1 serrano pepper, finely chopped

1/2 a scallion, chopped

3 teaspoons tarragon vinegar

2 teaspoons capers

3/4 cup fresh crab (give or take)

pink australian salt to tastecracked black pepper to taste

mix all ingredients together and fold in the crab