We’ve reached the end of The Steakhouse Series, and what a ride it’s been. We’ve dissected the institution that is the North American steakhouse, poked fun at its failings, celebrated its triumphs, and finally, eradicated our need for it. If you can pull off an iceberg wedge salad with poached figs, a loaded baked potato with creamy, creamy goat cheese sauce, and a beast of a porterhouse, why do even you need a steakhouse? You don’t. And with this Winter Citrus Tart joining the roster, you’re pretty much a full-service dinner party machine. Feel free to bask in your self-sufficency.
What would a Steakhouse Series be without the steak? All sizzle? Ugh, sorry! But bad puns aside, when I launched into this steakhouse enterprise, I knew it would have to include a show-stopping carnivorous dish somewhere. Well, I’m fairly certain that today’s Porterhouse Steak with Malt Shallot Butter and Shiitake Mushrooms more than fits the bill. It’s over-the-top, expensive, and oh so indulgent. But in spite of its extravagant appearance, it’s fairly simple to pull off. And, in comparison to the price you’d pay at a quality steakhouse, this steak won’t break the bank. So, if you’re down with butter and beef, buckle up because this dish will make your heart go pitter-pat. And if you’re vegan…well, maybe check back next week?
I’m back with the second installment of Rhubarb & Cod’s Steakhouse Series and this time I brought along a baked potato… Bet you saw that coming. The baked potato with sour cream and chives is a classic form of comfort food and it enjoys a moderate amount of popularity outside the steakhouse oeuvre. I mean, even Wendy’s sells them. But when they’re placed alongside a prime cut of dry-aged beef, the baked potato tends to have a lot more going on. Pancetta, caramelized veggies, sometimes even truffles find a place on a steakhouse bake potato. So, to suit the steakhouse vibe, I adorned my baked potato with roast Brussels sprouts, a velvety goat cheese sauce, and shards of prosciutto fried crispy.
Congratulations! You made it through January. Bonus points if you made it through Canadian January. I know we’re not out of the woods yet – February is not exactly a sunny walk in the park. But when January dies, I remember winter months actually do come to an end. It’s all very encouraging. But we still have February to wade through, so let’s keep the comfort coming. Today I offer delicious solace in the form of a Roquefort-packed dressing draped over Iceberg Wedge Salads. Retro to be sure, but delicious nonetheless. Welcome to the first installment of Rhubarb & Cod’s Steakhouse Series.