Dark Days Challenge Meal #2

This meal was much better than my first meal.  Grass fed rib steaks from Missouri Grassfed Beef with a red wine reduction sauce (Missouri Wine and Locally made butter), cauliflower "rice" with cauliflower from a local farm that I purchased at the farmers market, a salad with some lettuce and peppers from a local farm and some sauerkraut I made from local cabbages earlier in the fall.

The first dish I made was the cauliflower rice.
Take a head or two of cauliflower and wash it and shred it.  I use my food processors shredding blade for this.







I put about 2 cups of broth and a good 1/3 cup or more of the fat from the top of the broth into a deep skillet.






Then add the shredded cauliflower and turn the heat on to medium.  Stir it some while it is cooking to get the raw stuff to the bottom.  You want it to be cooked but not mushy.  Add some salt too.

This is how it looks when it is done.  You can see that it shrank a lot.

While that was cooking I put the steaks on to cook.  I really like them fried in a pan best personally.  Plus it makes it easy to make a reduction sauce.  I learned recently to not salt till the steak is done because it draws the moisture out of the meant.  That might be ok for corn fed beef but not for grass fed.  

Here are the two main players for the red wine reduction sauce.  

Into the empty pan where the steaks were goes some wine and some butter. 

Whisk and simmer till reduced and syrupy

Here's that lovely salad and my homemade sauerkraut.

And the whole meal together.  It was so good!  W was saying that she didn't want the sauce on her meat and then said that she didn't like the meat.  Finally we talked her into trying it.  

Yum!  She discovered that she adored it and ate a huge serving.

Everything but the salt for this meal was SOLE * by anyone's definition.  (although I'm not sure how much of it is certified organic)

*Sustainable Organic Local and Ethical