I got married at the tender young age (have you ever wondered where that expression came from?) of eighteen. I have never been what would be considered a “natural” in the kitchen, and although I did want to learn my mother and sister often shooed me away right when I would begin working on something. I either wasn’t stirring the mix right or I was taking it out of the oven too soon…whatever the reason, they both assumed I was on my way to messing up a nice box cake or what have you, and would take over.
I grew up assuming I was a disaster in the kitchen without really ever having had a chance. My first few attempts at cooking when I first got married did end in near disastrous results. Sometimes we even threw the food away and ordered takeout. I found my savior in the form of hamburger helper and frozen meals that even I couldn’t screw up. Well, not entirely anyway.
The first time I had a baby I began exploring the idea of making my own baby food. It seemed like a daunting task given my history, but I found it quite easy. Buoyed by that success—I mean, my adorable baby ate it and made it through the night without vomiting and/or becoming a mutant monster baby, so it must have be OK, right?—I began trying things out. I still relied mostly on boxed dinners, but I dabbled a little here, a little there. Even as I became more confidant in my cooking old habits were hard to break. Hey, it’s less time consuming and easy cleanup. Hard to beat that.
Recently, my husband told me he was tried of eating so much processed food and would like me to cook more. That may be been just what I needed to get me out of my cooking funk. Steak is always something I have considered a challenge. I don’t know how to grill, and have never tried. The best I have ever done is to cook in strips; whole steaks have still kept me leery. Still, I decided to give it a go. I found a recipe that my husband absolutely adores. I am my own worst critic, and even I like it!
Here it is if you’d like to give it a try:
Preheat oven broiler to 500 degrees. Cook on each side for 7 minutes. (Can cook frozen or thawed)
I add a dollop of special butter on top that makes it absolutely delicious.
4 TBSPs of butter, softened
1/3 TSBP of lemon juice
1 Tbsp Tarragon leaves
All you do is mix the lemon juice and leaves into the butter and whip it together. Adding this garnishment to your perfectly cooked steak is just what it needs to completely be mouth-wateringly good! Go on, give it a try!