Recipe(tried): Bifteck hache au basilique (Ground beef patties with basil), Crisscrossed Roasted Potatoes, or Carottes a la Creme (Carrots in cream sauce), Steamed Green Beans

Bifteck hache au basilique (Ground beef patties with basil), Crisscrossed Roasted Potatoes, or Carottes a la Creme (Carrots in cream sauce), Steamed Green Beans

The following recipes for the ground beef patties and carrots in cream sauce came from The Washington Post Food Section years ago. They have become comfort food for DH and myself. We have this year round whenever the spirit moves us or when we are hungry for them. Though it is a simple meal, I think it is nice enough to serve on a Saturday night with a glass of wine, in place of a real steak, or even to serve to company. These freeze well. I freeze the extra sauce and the patties separately.

Bifteck hache au basilique

1 1/2 pounds groung beef or sirloin
1 Tbl. butter
1/4 c. finely chopped onion
1/4 c. fine fresh breadcrumbs
Salt and freshly ground black pepper, to taste
1 Tbl. coarsely chopped fresh basil (or up to 2 Tbl., or to your liking. I have also used 1 to 2 tsp. dried basil leaves if I don't have fresh, but use fresh if you can.)
2 Tbl. cold water
1 tsp. canola oil
Fresh Tomato Sauce with basil (recipe below)

Put the meat in a mixing bowl. Heat butter and add the onion; cook until wilted, then let cool briefly. Add onion to the meat; add the crumbs, salt, pepper, basil and water. Divide the mixture into 4 portions and flatten into round or oblong shapes.

Place hamburgers on a grill or heat a lightly oiled skillet and add hamburgers. Cook until nicely browned on the bottom. Turn and cook until browned on the other side. Continue cooking to the desired degree of doneness. Spoon the hot tomato sauce on a platter and arrange the hamburgers on top, or serve the sauce in a sauce boat or dish. Yield: 4 servings

Tomato Sauce with Basil

4 large, ripe, unblemished tomatoes (about 1 3/4 pounds) (I have also used a large, 28 oz, can of Hunts whole tomatoes, drained and sort of crushed into large chunks or pieces - especially in the winter when it is hard to find good fresh tomatoes.)
3 Tbl. butter
1/2 - 1 tsp. finely chopped garlic
1/4 c. finely chopped onion
Salt and freshly ground pepper, to taste
2 Tbl. (or more to taste) coarsely chopped fresh basil

Peel and core the tomatoes and cut them into 1 inch cubes (there should be about 4 cup). Heat 2 Tbl. butter in a skillet or saucepan and add the garlic and onion; cook until wilted but don't let either burn). Add the tomatoes, salt and pepper and cook 5 minutes. Swirl in the remaining butter and stir in the basil. Yield: 4 servings

Carrottes a la Creme

6-8 large carrots (about 1 1/2 pounds)
2 Tbl. butter
Salt and freshly ground pepper, to taste
1/2 c. heavy cream

Trim and peel the carrots, and using a sharp knife or a slicer or a food processor, cut the carrots into thin slices, about 1/8 inch thick (there should be about 5 cups). Heat butter in a heavy deep skillet and add the carrots and salt and pepper to taste. The skillet must have a thick bottom because the crrota will cook without liquid and will otherwise burn. Cover closely and cook 8 minutes. Stir and shake the skillet as the carrots cook. When the carrots are tender, add the cream. Cook about 8 - 10 minutes longer or until carrots are tender but not mushy. The sauce should be slightly absorbed and somewhat thickened. Yield: 4 servings

Crisscrossed Roasted Potatoes

Cut each of 8 medium potatoes crosswise at 1/4 inch intervals to within 1/2 inch from the bottom of the potatoes. Cut lengthwise (or in the opposite direction in the same manner, creating the crisscross pattern. (I have also used 4 large baking potatoes, cutting them in half, then treating each half as an individual potato.) Place potatoes in ice water for 1 hour. (I have been known to skip this step with no apparent adverse affect to the recipe). Dry potatoes. Place in a baking pan or dish. Brush with 1/2 c. melted margarine. Mix 2 tsp. paprika, 1 1/2 tsp. salt, and 1/8 tsp. garlic powder(Garlic is optional if you don't like garlic.) Sprinkle on top of potatoes. Bake in a 425 degree F oven (lower to 400 or even 375 degrees if using a glass baking dish) for 45 minutes or until tender. I like to turn and baste these every 15 minutes but the original recipe does not call for this.

Serve with steamed fresh green beans, and/or a green salad and French bread.