It’s a chilly, rainy day in Portland and I’ve been thinking about the delicious Swiss steak my mom used to make. In those days, with a largish family to feed, a big slab of inexpensive round steak was often served in our house. Never working from a recipe, I recall my mother dredging the meat in flour and then pounding it vigorously to tenderize it before browning it on both sides. Then onion, celery, carrots and tomato were poured over the top and the dish was left to cook, usually in her electric skillet on the counter, for an hour or two. The meat came out tender and flavorful and we loved it. Although my mother would probably consider the dish routine and boring, I haven’t had it for many years, so I went looking for a recipe. Alton Brown’s Swiss Steak recipe looks similar to what mom made so that’s what I will try today. It’s probably not the most glamorous of meals to serve while the Academy Awards are being broadcast but it sounds like a nice, savory, comfort food on a rainy day.
And as an experiment in preparation for the March 7, Dinner Party I am going to prepare Hasselback Potatoes. I’ve prepared potatoes in similar fashion before but not seasoned with butter and sage leaves. What could go wrong?