A night in with your significant other can (and should!) go beyond the typical – takeout, we’re looking at you. So we teamed up with All-Clad and Chef & Founder, Sarah Ashley Schiear, of Salt House, to make a cozy meal comprised of seasonal ingredients filled with warmth and flavor. Here, two delicious and easy-to-make recipes, for the seasoned and novice chef alike.
What is your favorite dish that Sarah made for you?
Sarah makes a lot of things, and they’re all very good. But my favorite would have to be the first dessert she ever made for me, which is Sarah’s signature dish. It’s this olive oil cake, it’s perfect, really simple, salty, delicious. It comes with a scoop of her homemade whipped cream, with a hint of rose. She makes it all the time and it’s so good.
Sarah, what do you love most about cooking with Jared?
It’s become a ritual for us. We gather around my kitchen island and Jared sits on one of the stools by the counter while I cook dinner. I have a glass of wine and he has a glass of bourbon, and I cook, and he’s always ready to help! Mostly, he’s really good at eating and cleaning!
Jared, what is the first thing Sarah ever made for you?
Lamb chops with a salsa verde. It was over black rice and sugar snap peas, plus the lamb chops were seared, it was incredible.
Beef and Vegetable Roast
– 2 cups pearl onions, halved
– 1 ½ cups carrots, roughly chopped
– 3 tablespoons olive oil
– 2 tablespoons dijon mustard
– beef tenderloin
– 5 sprigs rosemary
– 1 sprig thyme
– salt and pepper
1. Preheat the oven to 375F.
2. In a large mixing bowl, blend the onions and carrots with 1 tablespoon of olive oil and 1 tablespoon of the dijon mustard. Add in the thyme and mix. Set aside.
3. Coat the beef tenderloin with the dijon mustard, and then generously salt and pepper the cut.
4. Heat a heavy bottomed skillet on medium heat, and add in the olive oil. Place the beef tenderloin on the skillet and sear on all sides until browned.
5. Once the beef has a nice brown to it, add in the vegetables and herbs.
6. Place the skillet in the oven and roast for 40-45 minutes. This will result in a medium finish.
7. Once the meat is cooked, set on a wooden surface to rest for 10 minutes. Slice and serve with the vegetables.
Sage Brown-Butter Mashed Potatoes
– 1 pound Russet potatoes (about 3-4 medium)
– 4 tablespoons butter
– 5 sage leaves
– ⅓ cup whole milk
1. Bring 6 cups of lightly salted water to a boil, and cook the potatoes for about 20 minutes, until tender to the touch.
2. Once the potatoes have cooked, peel them and then return to the pot. Gently mash them over low heat and set aside.
3. Melt the butter in a small saucepan over medium heat and add in the sage leaves, stirring frequently. Let the leaves cook until crisp and browned, about 5 minutes.
4. Add the butter mixture and milk to the mashed potatoes and gently stir. Season with salt and pepper to taste. Garnish with the sage leaves to serve.
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