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@emilylegler: nyc

Emily Legler
Emily Legler
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Region: US
Friday 16 September 2022 19:00:19 GMT
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erick_hopson
𝖋𝖗𝖆𝖘𝖊𝖗 :
hello New York
2022-09-16 19:18:57
7
glenn856789
user3501706716895 :
Nice. I love grand central station. Beautiful architecture.
2022-09-16 19:17:28
6
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Put my whole vocussy into this #whataboutus #pink #viralcover #viral
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#هلا_مدريد_دائما_وابدا👑❤
#هلا_مدريد_دائما_وابدا👑❤
Pommes pavé with steak au poivre #potatoclassics Pommes pave (4 portions) 6 Large potatoes (Maris piper) 250g Butter Salt + pepper - Start by clarifying your butter. Add the butter to a cold pan and slowly bring to the boil, you want to remove the scum that comes to the top and leave the milk solids to sink to the bottom. The clear butter you’re left with is what you want. - Line an oven dish with parchment paper. Start layering your thinly sliced potatoes, brushing each layer with clarified butter and a little seasoning. Place a pan on top of the layered potatoes to weigh them down. - Cook in the oven at 160C for 2 hours. The potato should be soft throughout and crispy on the outside. - Press lightly and leave in the fridge overnight to press. Portion when cold. Brush with clarified butter and roast in the oven at 220c for 15 minutes or until golden brown all over. Steak au poivre (2 portions) 2 Sirloin steaks 1 Shallot (diced) 1 Garlic (diced) 30g Green peppercorns 30g Butter 100ml Cognac 200ml Beef sauce 100g Double cream - Start by seasoning your steak on all sides, go heavy on the pepper. (make sure it is room temperature) Sear in a hot pan. - Give each side approx. 2 minutes, add the butter and baste for another minute. Leave to rest and make the sauce. - Cook the shallot and garlic first, followed by the green peppercorns. - Next, flambe the Cognac. Add all the remaining ingredients. - Carve the steaks. - Plate up and cover in peppercorn sauce. #potato #butter #terrine #crisp #steak #peppercorn #sauce
Pommes pavé with steak au poivre #potatoclassics Pommes pave (4 portions) 6 Large potatoes (Maris piper) 250g Butter Salt + pepper - Start by clarifying your butter. Add the butter to a cold pan and slowly bring to the boil, you want to remove the scum that comes to the top and leave the milk solids to sink to the bottom. The clear butter you’re left with is what you want. - Line an oven dish with parchment paper. Start layering your thinly sliced potatoes, brushing each layer with clarified butter and a little seasoning. Place a pan on top of the layered potatoes to weigh them down. - Cook in the oven at 160C for 2 hours. The potato should be soft throughout and crispy on the outside. - Press lightly and leave in the fridge overnight to press. Portion when cold. Brush with clarified butter and roast in the oven at 220c for 15 minutes or until golden brown all over. Steak au poivre (2 portions) 2 Sirloin steaks 1 Shallot (diced) 1 Garlic (diced) 30g Green peppercorns 30g Butter 100ml Cognac 200ml Beef sauce 100g Double cream - Start by seasoning your steak on all sides, go heavy on the pepper. (make sure it is room temperature) Sear in a hot pan. - Give each side approx. 2 minutes, add the butter and baste for another minute. Leave to rest and make the sauce. - Cook the shallot and garlic first, followed by the green peppercorns. - Next, flambe the Cognac. Add all the remaining ingredients. - Carve the steaks. - Plate up and cover in peppercorn sauce. #potato #butter #terrine #crisp #steak #peppercorn #sauce

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