Steak au Poivre

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            FOOD FUNNY
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Thanks again to Anna Welander of Uppsala, Sweden for sending this
along:

Signs Your Kitchen Remodeling Isn't Going Well

9. You're having a hard time believing that "bidet" is really
French for "very nice sink."

8. New countertop height, 31". Current water depth, 33".

7. Thanks to your kitchen designer's poor penmanship and your
contractor's sub-par reading skills, your new "Steve" will be
installed some time next week.

6. You're pretty sure that being able to open the cabinet doors
would make them more useful.

5. Your contractor delivers the "new" appliances in a Goodwill
truck.

4. The garbage disposal is belching spackle.

3. Your new cabinets look strikingly like a stack of milk crates.

2. They put in your island like they said they would, but it's got
sand, palm trees and a little guy in a white suit.

And the #1 Sign Your Kitchen Remodeling Isn't Going Well:

1. "... and these hooks are where you can hang the carcasses."

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            TODAY'S RECIPE
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It's amazing to me that, after publishing a recipe almost every day
for over seven years, I haven't published this classic dish before.
I keep a mixture of whole black, white, green, and pink peppercorns
(and Szechwan peppercorns when I can find them) on hand to refill my
pepper grinders, and I strongly recommend using a homemade mixture
of your own for this dish.

Steak au Poivre

Whole peppercorns (black, white, green, pink,
or any combination)
4-6 thick beef steaks such as rib eye, Porterhouse,
filet mignon, or T-bone
Salt to taste
Heavy cream, red wine, or beef stock (optional)

Crush the peppercorns by pressing them against a flat surface with
the bottom of a heavy pot. Cover the steaks with the crushed
peppercorns, pressing them into the steak firmly. Season with salt
and pan fry, grill, or broil until cooked to desired degree.
Deglaze the pan with cream, red wine, or beef stock if desired,
reducing the liquid and stirring up the brown bits in the pan before
spooning it over the steaks. Serves 4 to 6.
Received on Thu Jun 2 10:31:16 2005