Sun 18 May 2025

Pizza Bianca

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This recipe from Peak Season by Deirdre Buryk produces a fabulous crust with fresh toppings. Use “00” flour for the dough and start making it the night before. If you don’t have time to prepare the dough the night before, purchase a good quality pizza dough. After baking the crust for about 8 minutes, top with the oil, garlic, dried spices, tomato and cheeses and bake for another 15-20 minutes. Serve with fresh basil on top. Cook’s note: Keep a close eye near the end of the baking to avoid burning.

Avoiding Additives and Preservatives

Check the dried spices to make sure they don’t contain colour or anti-caking agents. I used Tre Stelle bocconcini and genuine Parmesan cheese. For the latter, look for the name stamped on the rind.

This recipe calls for tomatoes instead of tomato sauce

Bake the crust for 6-8 minutes before adding toppings and baking for about 15 minutes

Pizza bianca

Ingredients:

Dough

6 oz (173 g) lukewarm water

1 tsp (3 g) sugar

½ tsp (2 g) traditional dry active yeast

1 tbsp (10 g) extra-virgin olive oil

8 oz (230 g) “00″ flour

1 tsp (6 g) kosher salt

Toppings

3 tbsp (45 ml) extra-virgin olive oil

2 cloves garlic, minced

1 tbsp (15 ml) fennel seeds

2 tbsp (30 ml) dried oregano

1 heirloom tomato, sliced

4 ½ oz (125 g) fresh mozzarella, torn

¼ cup (25 g) freshly grated Parmesan

1 bunch fresh basil leaves for topping

Preparation:

Mix water, sugar and yeast together in large bowl. Let sit for 10 minutes; make sure yeast bubbles. Whisk in the oil. Add flour and, using your hands, mix and knead in the bowl until the flour is mixed in. Cover with a tea towel and set aside for 30 minutes.

Uncover dough, add salt and knead in. Cover again and let sit at room temperature for 1 hour. Then cover bowl with plastic wrap and refrigerate overnight.

Two hours before eating, oil pizza sheet or stone and transfer dough onto it. With oiled hands, press the dough down as best you can. Cover with a tea towel and set aside at room temperature for 30 minutes.

Press down dough again. Repeat at 30-minute intervals until dough fits the sheet with an equal amount of thickness all around. It usually takes two or three pressings.

Place wire rack at lowest level and one wire rack in centre of oven and preheat to 500 F (260 C). Par-bake the dough with no toppings on the lowest rack, 6 to 8 minutes, until the dough has set and the bottom is golden brown. Remove from oven. Turn oven temperature down to 475 F (250 C).

Evenly spread oil, garlic, fennel seeds and oregano on par-baked pizza. Top with the tomato slices and mozzarella. Sprinkle the Parmesan over the pizza, covering all the way to the edge to get that fried cheese crust everyone loves. Place the pizza in the centre rack of the oven and bake until the cheese on the edge is set and the crust achieves the desire marking (mini bubbles with black spots), 15 to 20 minutes. Use a flat spatula to help get the pizza and excess cheese off the sheet. Top with fresh basil, slice and serve. Serves 4.

From Peak Season

 

Sun 11 May 2025

Cheesy Ham and Potato Soup

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I had some leftover Easter ham in the freezer, so I used it to make this delicious soup from NYT Cooking. Cook the vegetables until softened and then add the broth, potatoes and ham. Simmer for about 15 minutes. Meanwhile, melt the butter and add flour and then milk. Whisk and heat until thickened. When the soup is finished simmering, add the milk mixture and heat through. Serve garnished with shredded cheese and chopped scallions.

Avoiding Additives and Preservatives

I used Better Than Bouillon chicken paste for the stock and Free From ham. Check the cheese to make sure it does not contain colour.

Cheesy ham and potato soup

Ingredients

2 tablespoons (30 ml) extra-virgin olive oil

½ white or yellow onion, diced

2 stalks celery, diced

1 medium carrot, diced

1 garlic clove, minced

Salt and freshly ground black pepper

4 cups (1L) chicken broth

1½ pounds (680 g) russet potatoes, peeled and cut into 1-inch (2.5-cm) cubes (about 4 cups/1L)

1½ to 1¾ cups (375 to 437 g) diced cooked ham

5 tablespoons (75 ml) unsalted butter

¼ cup (60 ml) all-purpose flour

2 cups (500 ml) whole milk

Shredded cheddar, for serving

Chopped scallions, for serving

Preparation:

Heat the olive oil in a large pot or Dutch oven over medium. Add the onion, celery, carrot, garlic and 1 teaspoon (5 ml) each salt and pepper and cook, stirring, for 2 to 3 minutes, until the onion is just softened and everything is fragrant.

Adjust the heat to medium-high, then add the broth, potatoes and ham to the pot and cover to bring to a boil. Reduce heat and simmer, covered, until potatoes are soft when pierced with a fork, 10 to 15 minutes.

Meanwhile, in a small saucepan over medium heat, melt the butter. Add the flour and whisk until light brown and fragrant, about 1 minute. Add milk and continue to whisk until thickened, making sure no lumps form, 4 to 5 minutes more.

Add the milk mixture to the pot. Stir until incorporated and the soup is fully warmed through and creamy, about 3 minutes. Taste and season with salt and pepper as needed. Serve warm, topped with shredded Cheddar and chopped scallions. Soup can be refrigerated for up to 5 days. Serves 6-8.

From NYT Cooking

 

Sun 4 May 2025

BLT Pasta

Posted by Recipe Sleuth under New Finds
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This delicious pasta recipe from NYT Cooking is ready in about 30 minutes. Cook the pasta and drain, reserving some of the pasta water. Meanwhile, cook the bacon until crisp and set aside. Cook the tomatoes until they begin to break down. Return half the bacon to the pan and add the cooked pasta, arugula and cheese to the tomatoes, adding pasta water if needed. Serve garnished with the rest of the bacon and more cheese

Avoiding Additives and Preservatives

I use Free From bacon, which is additive-free. Genuine Pecorino Romano does not contain preservatives or colour.

BLT pasta

Ingredients:

1 pound (454 g) pasta, such as penne or rigatoni

8 ounces (227 g) bacon, diced into ½ -inch (1.25-cm) pieces

1 pound (454 g) cherry tomatoes, halved

Kosher salt (such as Diamond Crystal) and black pepper

5 ounces (142 g) baby arugula

½ cup (125 ml) grated Pecorino Romano, plus more for serving

Flaky salt, for serving (optional)

Preparation:

Bring a large pot of well-salted water to a boil. Add pasta and cook until it is just under al dente, 1 minute less than package directions. Reserve 1 cup (250 ml) of the pasta cooking water and drain the pasta.

Meanwhile, make the sauce: Place the bacon in a large skillet and cook over medium-low heat until crisp, stirring occasionally to make sure it does not burn, about 8 minutes. Remove with a slotted spoon and set aside on a plate lined with paper towels. Turn heat to medium and add the tomatoes to the skillet, tossing them to coat in the bacon fat. Season with salt and pepper. As the moisture from the tomatoes releases, scrape any browned bits that have accumulated at the bottom of the pan (add a bit of pasta water if you need to) and continue to cook until the tomatoes begin to fall apart, about 5 to 7 minutes more. Add half of the cooked bacon back to the skillet and toss to combine.

Increase the heat to medium-high and add the pasta directly to the skillet, tossing to coat with the sauce. Add the arugula and ¼ cup (60 ml) of the pasta water and carefully toss (you’ll have a very full pan) until the arugula wilts. Add the cheese and another ¼ cup (60 ml) pasta water and toss together until the cheese emulsifies and the pasta is glossy with sauce. If needed, add another ¼ cup (60 ml) pasta water to loosen the sauce.

Serve in bowls and top with remaining bacon. Pass the grated Pecorino Romano at the table and season with flaky salt, if desired. Serves 4.

From NYT Cooking

 

Sun 27 Apr 2025

Weeknight Fancy Chicken and Rice

Posted by Recipe Sleuth under New Finds
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This one-pot meal from NYT Cooking combines onion, savoury spices and chicken with fragrant basmati rice. Cook the onions and spices until the onions are deep brown. Add the chicken, stock and rice, bring to a boil, cover, reduce heat and simmer for 12 minutes or until the rice has absorbed the liquid. Remove from heat, let stand for 12 minutes and fluff with a fork. Serve garnished with dried apricots, almonds and cilantro. Cook’s note: I omitted the almonds.

Avoiding Additives and Preservatives

Use butter that contains only cream or milk, no colour. Check the spices and dried apricots to make sure they don’t contain colour, preservatives or anti-caking agents. I used Better Than Bouillon chicken paste for the stock.

Weeknight fancy chicken and rice

Ingredients:

¼ cup (60 ml) ghee (or use unsalted butter)

1 large yellow onion, peeled, halved and thinly sliced

6 green cardamom pods, crushed

3 whole star anise

1 ¼ teaspoons (6.25 ml) kosher salt, divided

6 garlic cloves, finely chopped

1 ½ teaspoons (7.5 ml) turmeric powder

1 pound (454 g) boneless, skinless chicken breasts, cut into ¾ -inch (2-cm) pieces

2 ¼ cups (562.5 ml) low-sodium chicken stock

1 ½ cups (375 ml) basmati rice

¼ cup (60 ml) chopped dried apricots

¼ cup (60 ml) sliced raw almonds, toasted

¼ cup (60 ml) chopped cilantro leaves

Preparation:

In a medium saucepan with a lid, melt ghee over medium-high heat. Add onions, cardamom, star anise and ¼ teaspoon (1.25 ml) salt. Cook, stirring frequently, until onions are soft and a very deep golden brown, about 15 minutes, lowering heat if necessary to keep from burning them. Add garlic and turmeric; cook and stir for 1 to 2 minutes, or until very fragrant. Add chicken and cook for 4 minutes, stirring to coat chicken with the onion mixture.

Add stock and remaining salt, increase the heat and bring to a boil. Add rice, stir and cover. Reduce heat to low and simmer until the rice has absorbed liquid, about 12 minutes. Remove from heat and let stand, covered, for 12 minutes. Remove lid and fluff rice with a fork.

Transfer chicken and rice to a bowl, taking care to remove and discard cardamom pods and star anise. Garnish with apricots, almonds and cilantro. Serve at once. Serves 4-6.

From NYT Cooking

 

Sun 20 Apr 2025

Roasted Fish with Peas and Radishes

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This lovely spring meal from NYT Cooking combines succulent salmon or trout with sautéed radishes and peas. While the fish is roasting, sauté radishes in butter and oil. Then add water, peas, capers, miso and mustard and cook until the peas are tender. Add more butter, season and stir in fresh dill.

Avoiding Additives and Preservatives

Use butter without colour or preservatives. Green Giant frozen peas, Unico capers, Smart Miso white miso and President’s Choice Old-Fashioned Dijon Mustard are all free of additives.

Roasted fish with peas and radishes

Ingredients:

4 (6-ounce/170 g) skin-on salmon or trout fillets

¼ cup (60 ml) extra-virgin olive oil

Kosher salt and black pepper

3 tablespoons (45 ml) unsalted butter

2 bunches radishes, halved

1 ½ cups (375 ml) fresh or frozen peas (no need to thaw)

2 tablespoons (30 ml) drained capers

1 tablespoon (15 ml) white miso

1 teaspoon (5 ml) Dijon mustard

¼ cup (60 ml) chopped dill or parsley

Preparation:

Heat oven to 425 degrees F (218 degrees C). On a rimmed baking sheet, coat salmon with 2 tablespoons (30 ml) oil, season lightly with salt and pepper and arrange skin-side up. Roast until fish is just opaque throughout and cooked to medium, 8 to 10 minutes.

Meanwhile, in a large nonstick skillet, melt 1 tablespoon (15 ml) butter in remaining 2 tablespoons (30 ml) oil over medium-high. Add halved radishes, season with salt and pepper and cook, stirring occasionally, until golden and slightly softened, about 8 minutes. Add 1 cup water, the peas, capers, miso and mustard, and cook, stirring to dissolve the miso and mustard, until peas are tender, 3 to 4 minutes.

Add remaining 2 tablespoons butter and simmer until a light sauce forms, about 2 minutes. Season with salt and pepper and stir in dill.

Divide vegetables among plates or shallow bowls and top with salmon. Spoon pan sauce on top and serve warm. Serves 4.

From NYT Cooking

 

Sun 13 Apr 2025

Yogurt-Marinated Chicken Thighs with Potatoes and Broccolini

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This sheet-pan recipe from Food and Wine combines succulent chicken thighs with roasted potatoes and broccolini. Marinate the chicken in a yogurt-lemon-spice mixture. When ready to cook, toss potatoes and broccolini in olive oil, salt and pepper and arrange on a baking sheet. Remove the chicken from the marinade and place on a second baking sheet. Roast the chicken and potatoes for 25 minutes. Remove the potatoes from the oven, flip and add the broccolini to the baking sheet. Return to the oven and cook for another 12-15 minutes or until the chicken is cooked through and the veggies are tender. Cook’s note: I did not use the lemon slices.

Avoiding Additives and Preservatives

I used President’s Choice organic yogurt and Old-Fashioned Dijon Mustard. Use freshly squeezed lemon juice and check the dried spices to make sure they don’t contain colour or anti-caking agents.

Roast potatoes and broccolini on a separate baking sheet

Yogurt-marinated chicken thighs with potatoes and broccolini

Ingredients:

¾ cup (187.5 ml) plain whole-milk strained (Greek-style) yogurt2 tablespoons (30 ml) fresh lemon juice

2 garlic cloves, grated

1 teaspoon (5 ml) coarse-ground Dijon mustard

1 teaspoon (5 ml) paprika

¾ teaspoon (3.75 ml) ground coriander

5 tablespoons (75 ml) extra-virgin olive oil, divided

3 ½ teaspoons (17.5 ml) kosher salt, divided

1 ½ teaspoons (7.5 ml) black pepper, divided

3 pounds (1.36 kg) bone-in, skin-on chicken thighs (about 8 small thighs)

1 pound (454 g) baby gold potatoes, halved

1 (8-ounce/227 g) bunch broccolini, trimmed

2 lemons, halved crosswise

Preparation:

Whisk together yogurt, lemon juice, garlic, mustard, paprika, coriander, 2 tablespoons (30 ml) oil, 2 teaspoons (10 ml) salt, and 1 teaspoon (5 ml) pepper in a large bowl until smooth. Add chicken thighs; toss to coat, rubbing yogurt mixture evenly over chicken. Cover and refrigerate for at least 30 minutes or up to 4 hours.

Preheat oven to 425°F (218°C) with racks in the upper and lower third positions. Toss potatoes and broccolini with remaining 3 tablespoons olive oil, remaining 1 ½ teaspoons (7.5 ml) salt, and remaining ½ teaspoon (2.5 ml) pepper in a large bowl until evenly coated. Arrange potatoes, cut sides down, in a single layer on a large rimmed baking sheet; set broccolini in bowl aside. Remove chicken thighs from marinade; place chicken, skin side up, on a second large rimmed baking sheet; discard marinade. Arrange lemon halves, cut sides down, around chicken.

Place baking sheet with chicken on upper rack and baking sheet with potatoes on lower rack of oven; roast for 25 minutes. Remove potatoes from oven, and flip using a thin metal spatula; arrange broccolini on baking sheet with potatoes. Return to oven; continue roasting until potatoes and broccolini are tender and a thermometer inserted into thickest portion of chicken registers 165°F (73.8°C), 12 to 15 minutes.

Skim off fat from chicken pan juices and discard. Drizzle pan juices over chicken and vegetables. Serve hot. Serves 4.

From Food and Wine

 

Sun 6 Apr 2025

Honey Garlic Shrimp

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This tasty dish from NYT Cooking can be on the table in less than 30 minutes. Marinate shrimp briefly in a honey-garlic marinade (reserving some for later) and then cook the shrimp a few minutes on each side. Add the reserved marinade to the cooked shrimp, cook until the sauce thickens slightly, sprinkle with scallions and serve.

Avoiding Additives and Preservatives

I used thawed President’s Choice frozen shrimp, which do not contain additives. Use pure honey and tamari instead of soy sauce.

Honey garlic shrimp

Ingredients:

1 pound (454 g) extra-large or jumbo shrimp, peeled and deveined (tails on or off)

1/3 cup (83 ml) honey

3 tablespoons (45 ml) soy sauce

1 tablespoon (15 ml) minced garlic (from 2 large cloves)

½ teaspoon (2.5 ml) grated fresh ginger

1/8 teaspoon (0.6 ml) crushed red pepper, plus more to taste

¼ teaspoon (1.25) cornstarch

1 tablespoon (15 ml) extra-virgin olive oil or vegetable oil

Thinly sliced scallions, for serving

Preparation:

Place the shrimp in a large bowl.

In a small bowl, combine the honey, soy sauce, garlic, ginger and crushed red pepper; whisk until smooth. Pour 3 tablespoons (45 ml) of the marinade over the shrimp and toss to coat. Marinate for at least 15 minutes at room temperature, or up to 1 hour in the fridge.

While the shrimp marinate, combine the cornstarch with the remaining marinade and set aside.

Lift the shrimp from the marinade to paper towels and pat dry; discard any marinade remaining in the bowl.

Heat a large (12-inch/30-cm) skillet over medium-high. (A cast-iron skillet will help the shrimp brown more deeply than a nonstick skillet.) Add the oil, swirling to coat the pan, then arrange the shrimp in the skillet in one layer. Cook for 2 minutes, until lightly browned on the bottom, then flip the shrimp and cook for 1 more minute.

Add the reserved marinade to the skillet and cook for 1 to 2 minutes, until the pan sauce thickens. (If your shrimp are on the smaller side and already cooked through before it’s time to add the sauce, transfer them to the serving dish and reduce the sauce on its own. Pour the sauce over the cooked shrimp.)

Transfer the shrimp and sauce to a serving dish, sprinkle with scallions and serve. Serves 4.

From NYT Cooking

 

Sun 30 Mar 2025

Fish Marbella

Posted by Recipe Sleuth under New Finds
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This quick and tasty recipe from NYT Cooking substitutes fish for chicken in the traditional Marbella recipe. Thinly slice lemons and place the slices on a baking sheet. Top the slices with the fish fillets. Mix lemon juice (or red wine vinegar), oil, garlic and oregano in a small bowl. Drizzle the mixture over the fish and top with olives and capers. Bake the fish until cooked through and serve with the olives and capers. Cook’s note: I omitted the parsley.

Avoiding Additives and Preservatives

Check the dried oregano to make sure it does not contain colour or anti-caking agents. You could also use a tablespoon of chopped fresh oregano. I used President’s Choice garlic-stuffed olives and Unico capers; both are additive-free.

Place fish on top of lemon slices and top with dressing, olives and capers

Fish Marbella

Ingredients:

2 whole lemons

4 whitefish fillets, such as cod, lake whitefish, haddock or halibut

Canola, olive or other vegetable oil, for cooking

1 small garlic clove, finely crushed

¼ tsp (1.25 ml) dried oregano

½ cup (125 ml) pitted green olives

2 tbsp (30 ml) capers

Salt and freshly ground black pepper, to taste

Chopped flat-leaf parsley (optional)

Preparation:

Preheat the oven to 425 F (218 C).

Thinly slice the lemons, leaving about a quarter at one end. Spread the slices on a parchment-lined sheet and lie your fish fillets overtop.

Squeeze the juice from the reserved ends into a small bowl (alternatively, to make it more Marbella-ish, use a splash of red-wine vinegar) and add about twice as much canola, olive or other vegetable oil and the garlic and oregano. Drizzle over the fish and scatter with olives and capers, and season with salt and pepper.

Bake for about 10 minutes for thin fillets such as cod, plus an extra five or so if you have a thicker piece of fish, such as halibut, until it turns opaque and the edge begins to flake with a fork. Serves 4.

From NYT Cooking

 

Sun 23 Mar 2025

Halloumi Wraps with Hot Honey

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This wrap from Evergreen Kitchen is fresh and delicious. Make the cilantro yogurt sauce and set aside. Prepare your wrap topping and then sear the halloumi on both sides. Toss the halloumi with honey and hot sauce. Spread some sauce on a wrap, add the veggies and halloumi, drizzle with more sauce and wrap tightly to serve.

Avoiding Additives and Preservatives

I used President’s Choice organic flour wraps, organic yogurt and halloumi cheese. I also used pure honey, freshly squeezed lime juice and Nature Value sriracha.

Halloumi wraps with hot honey

Ingredients:

Cilantro yogurt sauce

¾ cup (187.5 ml) plain Greek yogurt

¼ avocado (use the rest of the avocado for topping)

½ cup (125 ml) fresh cilantro

1 small clove garlic

½ to 1 jalapeno pepper, cored and chopped

½ teaspoon (2.5 ml) fine sea salt

Halloumi with hot honey

1 tablespoon (15 ml) extra-virgin olive oil

8.8 oz (250 g) sliced Halloumi cheese (¼-inch/0.5cm thick)

2 tablespoons (30 ml) honey

1 teaspoon (5 ml) Mexican-style hot sauce or sriracha

1 tablespoon (15 ml) fresh lime juice

Other

4 (10- to 12-inch/25- to 30-cm) flour wraps

Vegetable toppings (sliced avocado, cucumber, tomatoes, lettuce, etc.)

Preparation:

To a food processor (or blender), add yogurt, avocado, cilantro, garlic, jalapeno pepper and fine sea salt. Blend until smooth. Set aside.

In a large nonstick skillet, warm extra-virgin olive oil over medium heat. Arrange sliced Halloumi cheese in a single layer, then cook until both sides are golden-brown, about 2 minutes per side.

Meanwhile, in a small bowl, combine honey and hot sauce. Reduce heat to low, then drizzle hot honey over the halloumi. Toss to coat, then cook for 1 to 2 minutes until honey is bubbling. Stir in fresh lime juice and toss to coat both sides of halloumi. Then, remove skillet from heat.

Spread some cilantro yogurt sauce on 4 flour wraps. Slice the remaining avocado (left over from making the sauce). Scatter sliced avocado and your desired vegetable toppings (such as lettuce, tomato, cucumber). Top with the seared halloumi. Drizzle with more sauce, then roll each wrap tightly. Serves 4.

From Evergreen Kitchen

 

Sun 16 Mar 2025

Steak au Poivre for Two

Posted by Recipe Sleuth under New Finds
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If you are planning a special dinner for two, try this steak au poivre from NYT Cooking. Crush peppercorns and dredge the steak in them. Sear the steak on both sides and finish cooking in the oven. Set the steak aside to rest. In the same skillet, cook the shallot, add the cognac, reduce the sauce and then add the stock. When the sauce has thickened, remove from heat, add the butter and cream and season. Slice the steak and serve with the sauce.

Avoiding Additives and Preservatives

I used Better Than Bouillon chicken paste for the stock and butter that did not contain colour.

Sear the steak on both sides before finishing in the oven

Add shallot, Cognac and stock to skillet

Add butter and cream

Drizzle sauce on steak slices and serve

Ingredients:

1 large (1½-inch/3.8-cm thick) boneless rib-eye (or strip) steak

3 scant tablespoons (45 ml) whole black peppercorns

Kosher salt (such as Diamond Crystal)

2 tablespoons (30 ml) canola or vegetable oil

3 tablespoons (45 ml) minced shallot (ideally as finely minced as possible)

¼ cup (60 ml) Cognac or brandy

¾ cup (180 m) chicken stock

2 tablespoons (30 ml) unsalted butter, at room temperature

1 to 2 tablespoons (15 to 30 ml) heavy cream (optional)

Preparation:

Remove the meat from the fridge and let sit for 20 minutes.

Prepare your peppercorns: Set your peppercorns on a cutting board and, little by little, using the flat side of a large chef’s knife, press a small cluster of peppercorns until they’re crushed. You can also crush the peppercorns in a mortar and pestle. Transfer to a pie dish or similar vessel.

Lightly season both sides of the meat with about ¾ teaspoon (3.75 ml) salt total. Be conservative, as you’ll be preparing a pan sauce from the meat drippings later, and you can always add salt then. Dredge the meat in the peppercorns, coating both sides.

Heat the oven to 425 degrees F (218 C), then heat the oil in a large cast-iron skillet over medium-high. Once the oil is rippling hot — it should sputter if you flick a peppercorn into it — place the meat in the pan and brown on both flat sides, about 4 minutes per side. If you have a sizable fat cap — a thick layer of white, chewy fat — on either of the smaller sides, sear them off until browned, 30 seconds to 1 minute per side. If possible, take the temperature of your meat before adding it to the oven, so you have a sense of how long it’ll need to cook.

Transfer the pan to the oven and cook to desired doneness, about 3 minutes for medium-rare (the temperature should be about 132 degrees F/55 degrees C). Remove the pan from the oven and transfer the meat to a cutting board to rest.

Add the shallot to the skillet and cook over medium-high until softened, stirring frequently, about 1 minute. Turn off the burner, then pull the hot skillet off the heat. Add the Cognac. If the reaction between the heat and alcohol produces a flame, don’t panic! It will subside in a minute.

Return to the stovetop, stir to deglaze and cook over medium-high 1 to 2 minutes, until the liquid evaporates. Add the stock and cook until thickened and saucy, 6 to 8 minutes.

When the sauce is almost done reducing, slice the steak crosswise into ½-inch (1.25-cm) slices.

Once the sauce has reduced until thick enough to coat a spoon, pull it off the heat. Whisk in the butter, then the heavy cream (if using) and season with salt and pepper. Drizzle the sauce on a serving plate and transfer the steak on top. Serve immediately. Serves 2.

From NYT Cooking

 

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