The discovery (not so much a discovery as our friend Sam taking us) of the farmer’s market up the road from our house was the inspiration that I needed to pull me from my culinary doldrums. As we wandered the market looking at all the wonderful fresh locally grown veggies, Shawn spotted something that with which I had little experience, rhubarb! The experience I had was only in the eating pie form and that was coupled with some yummy fruit like strawberries. Shawn began to reminisce of her childhood when she would eat rhubarb fresh from the garden with just salt to bring out the flavor. Not that I don’t believe her when she recites such tales, but I had always heard of how tart rhubarb truly was. So I decided to break the “Joy of Cooking” free of its home on the shelf. As always it provided me the proper guidance to create a new dish. All of the main ingredients came from that wonder farmer’s market; I hope you can find one in your neck of the woods too. (FYI, Shawn, raw rhubarb and salt, not all she remembered)
2 cups chopped Rhubarb
1 cup Orange Juice
1 cup Sugar
1 Lime
16 oz. Prime Steak Tips (I prefer NY Strips here)
4 medium Red Potatoes
1 cup Crumbled Blue Cheese
1 cup Milk
2 tablespoons of Flour
2 tablespoons of butter
½ cup finely diced Yellow Onion
½ cup finely diced Celery
¼ cup minced Garlic
4 tablespoons of Olive Oil
Salt
Pepper
Cayenne Pepper
Garlic Powder
In a 2 Quart Sauce Pan put Rhubarb, Orange Juice, Sugar and juice and zest of Lime. Place on med to med low heat and reduce. Stir occasionally.
Thinly slice the Red Potatoes. Now there are three options for this task two that take skill, one that takes toys. Option 1: The Knife, if you choose this option you better take your time and get really even cuts, otherwise you may find yourself chomping down on raw potato or mashed, neither are what you are looking for. Option 2: The Mandolin, I have seen the TV Chefs use this thing a million times, I have even had my buddy Wayne show me, but alas, I rarely get it right and end up mutilating perfectly innocent potatoes. All while running the high risk of slicing of the tip of my fingers. Option 3: The Food Processor, if you have spent the cash to purchase this wonderful toy, congrats. If you haven’t spent the cash on all the attachments, reach back into your wallet it makes prep time simple. Mine has a really cool slicer option where I feed the tater in the top and perfectly cut, even, slices of potato fill the bowl.
In a 4 Quart Pan place Potatoes and cover with water, about 2 inches higher than top of Potatoes. Add salt. Place on high heat and bring to boil. You aren’t looking to get the potato fork tender, just cooked most of the way through. Strain potatoes when done.
In a Medium skillet heat 2 tablespoons of Olive Oil over medium high heat. Add Yellow Onion, Celery, Garlic and sauté until onions are translucent. Add Butter and completely melt. Whisk in Flour to create Rue. Whisk in Milk, and continue to whisk until smooth. Add Blue Cheese and continue to whisk. (This is my basic Blue Cheese Mornay, any cheese works, and you will see it again)
In a 13”x 9” baking dish layer in Potatoes and Mornay Sauce. Place in pre heated 425 degree oven until top begins to brown.
In a Medium Skillet heat 2 tablespoons Olive Oil on medium high heat. Season Steak Tips with Salt, Pepper, Garlic Powder, and Cayenne Pepper. Cook Steak to doneness you prefer ( Just to be clear, that would be medium rare. I know it is a matter of personal preference, but that is just silliness to me)
Spread Rhubarb compote on plate too with Steak and spoon out Potatoes on side!
