Blueberry reduction adds savoury sweetness to steak
Who needs to make a reservation at a fancy restaurant when you could cook something just as good at home? Jarrid Phillips, sous-chef at Leyda’s, showed The StarPhoenix two easy-to-make dishes that are sure to impress your date.
Steak with blueberry reduction and roasted veggies
Steak Two five or six-ounce organic steaks Pinch of salt and pepper
Heat fry pan on medium high heat with oil until oil is hot (not smoking). Sear steak for two minutes on each side, finish in oven at 350F until desired doneness.
Blueberry reduction
1/2 large or 1 medium onion, sliced 3-5 garlic cloves 2 bay leaves 10 sprigs of fresh thyme or 1 tbsp. dried thyme 1 small can tomato paste 500 mL of your best cooking red wine 500 mL beef, chicken, or veg stock 1/2 cup frozen or fresh blueberries 1 tsp. smoked paprika 1 tsp. cinnamon
Salt and pepper to taste Heat sauce pot on medium high with a good coating of your best oil on hand. Once pot has reached temperature add onions and garlic. Sautee until translucent or caramelize for a deeper flavour.
Reduce heat to medium to avoid burning. Add tomato paste and cook for two to four minutes.
Add red wine, then add blueberries, herbs and spices and allow wine to thicken. Add stock and stir. Bring to a boil and blend. Check sauce consistency Roasted potatoes 5-8 baby potatoes cut in half 2 tbsp. smoked paprika 2 gloves of garlic minced 1 stem of fresh rosemary chopped 1-2 ounces Olive oil to coat potatoes
Salt and pepper for seasoning Mix all ingredients together in a mixing bowl. Toss to evenly marinate potatoes. Preheat oven to 400F. Place potatoes on a sheet pan and bake for 30-40 minutes. Set a timer to check at 25 minutes.
Roasted veggies
1 bell pepper cored and seeded 1/2 zucchini quartered 1 carrot peeled and quartered
Salt and pepper to taste Heat sautee pan on medium high heat, with a higher temperature oil. Once pan is almost smoking,
Green curry mussels
1 L fresh mussels 1/4 cup white wine 1 half onion small diced 2 gloves garlic minced 1 tomato diced 1 lemon cut in to wedges
2 tbsp. of green curry paste Heat pan with olive oil on medium heat. Add garlic and onions and sautee until translucent.
Add mussels and toss in pan with salt and pepper. Once mussels start to cook (when they open) add your green curry paste and white wine. Cover pan and steam for 3-5 minutes until all shells are open and fully cooked. Add fresh tomatoes, a squeeze of lemon and reduce broth until you’re ready to serve.