HANGAR STEAK WITH HORSERADISH SAUCE

Onglet, or hanger steak, is a very special cut of beef, highly regarded here because of its flavor and tender, slightly elastic texture. It is considered an organ meat, in part because it is so perishable, and it requires quick, brief grilling so that the exterior is deep golden and almost crisp, and the interior is juicy and red. The horseradish is a spicy counterpoint, and altogether it goes perfectly with a rich yet smooth Bordeaux Supérieure, such as a Chateau Panchille.

ASTUCE: hangar steak is best served rare because it stays tender that way but as always, this depends on your taste. Also, the weight called for is hangar steak trimmed of any nerve tissue (most likely the way you will purchase it). I cut the hangar steak in half, lengthwise, because I find it much easier to handle than one long, narrow steak. Finally, don’t let the instructions for tying the hangar steak intimidate you – just cut pieces of string, slip them under the steak and tie a bow if you have to, or a quick little knot. Simple.

SPECIAL EQUIPMENT: kitchen twine, tongs, cutting board
PREPARATION AND GRILLING TIME: 25-30 minutes, if preparing the White Sauce, and depending on how rare you like your steak; 10 minutes maximum if the White Sauce is already prepared.
DIFFICULTY LEVEL: moderate

Beef Brochettes with Curry

ASTUCE: note that the onions are cooked separately, because they take longer than the zucchini and the beef. You might say “Why include them, then?” Because they go so we-e-l-l with the beef and zucchini. You might just want to slide them on the skewer to make life easier, but it won’t make what’s in your mouth more tender or delicious, nor will leaving them out of this recipe. Sometimes things in life are just a little more complicated than they are simple. Note too that yellow zucchini makes this recipe sit up and sing. Milder than their green cousins but equally delicious, they add a festive note to the brochettes. I like to remove the ingredients from the skewers before serving, which works particularly well here since the onions are skewered and cooked separately from the beef and the zucchini.

SPECIAL EQUIPMENT: Long metal skewers, gloves, tongs, platter for serving
PREPARATION AND GRILLING TIME: for the marinating: up to 2 hours; for the grilling, 12 minutes total
DIFFICULTY LEVEL: simple

Grilled Bacon Wrapped Goat Cheese on Salad

goat cheese and bacon

This is a quintessential entrée in the French household. You can even purchase goat cheese already wrapped in bacon at the épicerie, grocery store. Typically, the cheeses are heated in the oven until they begin to melt and the bacon softens. I’ve stolen this idea and put the cheeses on the grill, after tucking grilled pepper underneath the bacon for some extra lusciousness. The bacon entirely covers the cheese and as it crisps on the grill, the cheese softens so that when you cut into it, OH MY. It’s molten and delicious.

Musqué de Provence Squash

Cut Squash | Susan Herrmann Loomis - On Rue Tatin

The French adore maple syrup, and they adore Musqué de Provence squash. Most of the maple syrup here comes from Canada, and is a staple on just about every grocery shelf. It is mostly used in savory dishes like this one, since pancakes don’t exist here, particularly for breakfast, and it hasn’t made it to the crêpe repertoire yet. Maybe with our new, americanophile president that will happen!