I did my weekly shopping yesterday, because I’m still taking Victor’s mom shopping on Monday’s – and I don’t like the store where she shops. (If the car is still not ready and we need to do this again next Monday, we’re going to PathMark.)

In the nice big produce display right inside the door, there  were 5 pound bags of potatoes buy one, get one free.  10 pounds of potatoes for 30¢ a pound.  I rarely buy a 5 pound bag of potatoes, because they tend to go bad before I can use them.  10 pounds is insane.

I passed them by and went over to see what else they had.  Loose potatoes were anywhere from 99¢ to $1.49 per pound.  I did the math.  Back to the front to pick up 10 pounds of potatoes.  I’m committed. (Or should be committed…)

So… 10 pounds of potatoes means I have to think meals in terms of what goes with potatoes.  (It doesn’t make sense to get a deal like that and then throw them out.)

Also at the store, yesterday, I picked up a head of cauliflower.  I wanted a bit of cauliflower au gratin, or something cheesy. I really like cauliflower, but, like those potatoes, a head goes a long way.   There’s only two of us, after all…

Tonight, I started with a classic – London Broil.  Salt and cracked black pepper.  That’s it.  Plain and simple.  On the grill 5 minutes per side.  Done.

I decided on a Guinness cheese sauce for the cauliflower au gratin, and a mushroom sauce for the steak.  I started making the base for the Guinness sauce and realized I had enough for both the cauliflower AND the steak, so half went to cheese and the other half went to mushrooms and green peppercorns (along with a splash of brandy).

Guinness Cheese Sauce/Mushroom and Green Peppercorn Sauce

  • 2 tbsp butter
  • 2 tbsp flour
  • 1/2 cup Guinness Stout
  • 1/2 cup beef broth
  • 1/2 tsp worcesterhire sauce

Melt butter, add flour and cook until lightly browned.  Add Guinness and beef broth and cook and stir until thickened.

For the cheese sauce add to half of the base:

  • 4oz shredded cheddar cheese

Stir until melted.  Thin with additional broth, if necessary.  Season with salt and pepper

For the Mushroom and Green Peppercorn Sauce:

  • 2 oz mushrooms, diced
  • splash brandy
  • 1 tbsp green peppercorns, drained

Saute mushrooms in a bit of butter or olive oil until browned.  Add a splash of brandy and cook down.  Add sauce base and green peppercorns.  Check for seasoning and add salt and pepper, if needed.

Thin with additional beef broth, as desired.

The cheese sauce would also make a most excellent Welsh Rarebit.  Poured over toast with fried eggs on top… (Hmm…..  I think I see a Sunday Breakfast in my future!)

I steamed the cauliflower, mixed it into the sauce, and placed it into 6oz souffle cups.  I topped them with buttered panko bread crumbs and into a 350° oven for about 20 minutes.


And the potatoes that started this whole thing?!?

Really simple:

I cubed the potatoes and boiled them until tender. (I left them unpeeled.  I like the skins!)  Drained, I mashed them a bit and then put them into a hot skillet with just a bit of olive oil, salt, and pepper.  I browned them a bit, stirred in 2 diced green onions and a bit of salt and pepper.  Browned them a bit more. and that was it.

It really was easy, and I can see that Guinness sauce being used for all sorts of things.

Life is good!