The Opinionated Foodie: The Love (or Not) of Food and Everything That Goes with It


Seriously? This Is Getting Ridiculous: The Pioneer Woman’s Blue Cheese Steak

The PW is coming out with a new cookbook in the fall!

I am not sure if excitement is appropriate though.

The PW’s book is all about celebrations. That could be a great thing, as I see it. Paula Deen’s cookbook about celebrations, Paula Deen and Friends is one of my favorites. I have many tried and true recipes from it. Of course, all that was before Paula went and destroyed her career the old-fashioned way-by crying on national TV. Still, I like the recipes, so celebration recipes may be a plus for PW.

Also, the last PW cookbook was full way too many animal/kid pictures. I could just imagine the cat hair in my food as I looked at Miss Kitty while cooking. Same thing with all the dogs. And the kids. Blech. Plus, all the dang cows. Do you know why we call Beef beef? Because calling it cow is a little too uncomfortable. Know what? So is looking at beautiful pictures of them while cooking them. Too close to home, my friend.

Another thing, I have tried too many recipes from PW #2 that have not turned out like I (and hopefully PW) had planned. Case in point:

Rib-eye Steak with Onion-Blue Cheese Sauce.

My spin on this little recipe here went like this:

I decided to follow PW bit by bit except for one thing-the onions. Instead of one onion in a skillet, I made two on the grill along with the steak.

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Lovely. We grill onions all the time. I followed everything else to a T. I added the cream and the seasonings. I had high hopes.
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I also tweaked the steaks just a small bit. Instead of smearing the butter at room temperature, I melted it first. No big deal.
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At the end of the grilling time, I added the blue cheese to the sauce as the steaks were all but done.
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How was it?

Now, I love blue cheese. This was not quite what I expected, however. One could argue that I fixed the dish wrong because it was prepared totally on the grill.

One could also be wrong.

I used two onions over very high heat. I allowed it to bubble as the recipe said. So the sauce should have been thick like the non-cat photo of the sauce, right?

It wasn’t. It was a thin, liquidy, blue cheese gravy-type thing. Not what I had planned.

Taste-wise, it wasn’t bad, but the runniness nullified the deliciousness. A good steak needs very little help from a sauce. I can make a great steak without the extra work of making a sauce that may or may not be worth the effort.

So, the new PW cookbook is something I will purchase with caution. She’s just burned me one too many times with recipes that aren’t worth the pictures of her dogs.

On the bright side, cookbook number three might be the charm. We’ll just have to wait and see…

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2 Comments so far
Leave a comment

Sounds as if you are trying your best to like her slop. Do you have money on this THING? In my opinion, There’s no hope here except for a few and fewer reeples who are so caught up in her fairy tale world that it’s unbelievable!

Comment by Joan Madden

Thanks for writing this! I myself cannot stand Ree Drummond or her excuses for recipes (none of which I made, have come out right, and I’ve been a professional pastry cook for 16 years!) Glad to see there’s more and more people out there coming to their senses about her and her phoniness!

Comment by Lynn




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