Green Peppercorn Sauce & Buckskin Bread

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              FOOD FUNNY
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Here's a groaner from Ruth in Washington, DC:

An Aussie traveling in England had made it as far as Liverpool.
As he walked the banks of the Mersey, he was pleased to see
a branch of his favorite tea shop from back home - Koala Teas.
Excited, he went in and ordered a cup of Toowoomba Tango,
the tastiest tea on offer. Taking a big swig, he sputtered and
spit when he felt his mouth filled with twigs and sprigs.
Immediately he complained to the proprietor, who calmly replied
in the immortal words of the Bard, "The Koala Tea of Mersey is
not strained."

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              TODAY'S RECIPES
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I have used this recipe many times since Harriet St. Amant
contributed it to the Pen-Pal Forum on February 26, 2004. It is
very good on steaks, as Harriet suggests, but I have also made
it for duck breasts, and we had this on our Christmas goose
just last night. Here is Harriet's intro:

I was looking for some recipes appropriate to the upcoming
"green" holiday, and came across this wonderful one. Sure an'
'tis time for the eatin' o' the green!

Green Peppercorn Sauce with Steaks

6 good quality boneless steaks (I've use filet mignon)
3 tbs oil
1 cup dry red wine
3-4 tbs water-packed green peppercorns (with a little
of the water)
1 cup heavy cream
1/2 cup sweet butter, cut into small pieces

Heat a heavy skillet over medium-high heat. Add oil. Add steaks
and cook, turning once, until desired degree of doneness (preferably
not too well done!). Transfer steaks to a hot plate and keep warm
while you fix the sauce. Pour off any remaining fat but don't scrape
out the brown bits. Deglaze the pan with the wine, stirring up any
bits of meat which have stuck to the pan. Stir in peppercorns and
cream and cook until sauce begins to thicken. Whisk in butter a
little at a time. Taste and adjust seasoning. Serve steaks topped
with sauce.

Our Culinary Chronicles editor Marian Allen submitted this recipe
on February 12, 2001 when the theme was "The Recipe I Am Most
Famous For." It became a favorite in my family because it is,
without question, the easiest bread recipe in the world. It is rather
bland in flavor, so you might want to sprinkle it with some fresh
herbs such as rosemary or thyme before baking, as I have done.
Thanks to Marian for this entertaining introduction:

Okay, this one's for Jack, my hound dog. He's such a nag! I got
this from a book of American Indian recipes. It couldn't be easier.
I usually serve this with a spicy stew because it's very bland and
just great for soaking up juices, but once you get used to it not
tasting like other bread, it's great just hot with butter or preserves.

Buckskin Bread

2 cups self-rising flour
1 cup water

Mix. Spread in a greased or sprayed pie pan at 400F for about
20 minutes. One pan serves four, here, including Jack.
Received on Wed Dec 27 08:01:28 2006