This classic ham steak is one of our best recipes, ever:
Julia Child was a longtime Food & Wine contributor—and a champion of ham. She feared most cooks outside of the South didn’t care much about the beautiful hunk of meat if it wasn’t breakfast, and she was determined to change that. For this recipe, she was inspired by a dish called jambon à la morvandelle, the signature dish of Alexandre Dumaine, one of France’s most famous chefs in the 1930s, ’40s, and ’50s.
1 cup unsalted chicken stock1/4 cup English peas Heat oil and 1 1/2 tablespoons butter in a large skillet over medium-high. Add 1 ham steak to skillet, and cook until browned, about 2 minutes per side. Remove from skillet, and repeat procedure with remaining ham steak.Return steaks to skillet. Add Madeira, and cook, stirring occasionally, 1 minute. Add stock, mushrooms, and shallots to skillet; cook, periodically spooning cooking liquid over steaks, until mushrooms are tender, about 8 minutes.
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Broiled Lemon-Honey Arctic Char with Citrus Sauce Recipe on Food52If you’ve made any sort of New Year’s resolutions regarding food and health, chances are (unless you’re a vegetarian or hate seafood) fish has worked its way into your meal planning. Dinners that include lean protein, low-but-good fat, and minimal carbs may be a priority. Broiled Lemon-Honey Arctic Char with Citrus Sauce fits the bill. However, it’s for none of these reasons I suggest you make this. Why you should, coming from someone who could not tell you what it means to be Whole30 compliant (until just now, that is, when I Googled it) is this: First and foremost, it’s delicious. Second, it’s easy and demands about 15 minutes of active time. Third, it requires a handful of ingredients, most of which you have on hand—there’s a crate of orange sitting on your countertop, right? And last but not least, it tastes fresh and bright, just what we need the most this time of year. Here’s the gist: Broil fish and top with citrus sauce. The latter’s a long-time favorite of mine from Sally Schneider’s A New Way to Cook. Sally describes it as an “all-purpose sauce for fish.” It’s essentially segments of oranges and lemon, their juice, olive oil, and salt. It tastes like a not-so-sharp vinaigrette, and it’s not emulsified. I add minced chives for color. In the past I’ve served this sauce with whole grilled snapper or roasted striped bass fillets, but most recently I’ve been spooning it over broiled arctic char. Arctic char, if you are unfamiliar, looks similar to salmon in hue, but genetically is closer to trout. This is most apparent in arctic char’s thickness, which rarely measures greater than three-quarters of an inch. It tastes mild but there’s an appealing richness in its texture. When marinated briefly with a tablespoon each of citrus juice (stolen from the aforementioned sauce), olive oil, and honey, its flesh caramelizes under the broiler, creating visually appealing spots of charred char (ha!). Fillets will cook in no more than 5 minutes, at which point they’re r
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