Quote:
Originally Posted by Fire Me Boy!
Personally, I'd do the steak au poivre with a great KC strip (prime if you can find it), but filet is probably not in my top 5 steaks. I just think they're terribly overpriced and the only thing they really bring to the table is tenderness.
As for potatoes, without looking up what those are you mentioned, a well made potato galette is always elegant and tasty.
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I'm probably gonna come across as a rube, but it's on the tip of my tongue [name wise] and I've been hankering it for a while.
What's the name for the casserole type dish with small [pea-sized] cubed potatoes with a hint of onion and a lot of sour cream. It's cooked in a casserole dish so it's browned and crispy on top and is almost creamed mashed underneath, with just a bit of the cube structure remaining for texture/chew. Shredded cheese may be part of the concoction, but sour cream dominates the flavor.