Comforting Foods

 

During a recent trip to the UK we celebrated Charlie’s graduation, and then prepared for his tonsillectomy,  poor lamb!  His “last supper” centred around steak and other hard to swallow and pointy foods.  For this and the soup-making ingredients required for the rest of the week we headed to the local Stepney Market and shops in his neighbourhood;  The Ginger Pig and The Deli Downstairs.   To remind him of Canada, I whipped up some decadent  and soothing Maple Pudding.

Steak with Warm Spices

The spice blend below is also excellent on grilled or roasted sweet potatoes.

4 well-marbled 1” thick striploin steaks

for the rub:

2 tablespoons black peppercorns

2 teaspoons paprika

1 teaspoon whole cumin seeds

1 teaspoon whole coriander seeds

1 teaspoon chili powder

2teaspoons kosher salt

1 teaspoon sumac

1 teaspoon toasted sesame seeds

1 teaspoon dried thyme leaves

1 teaspoon cayenne

In a small skillet, combine the peppercorns, paprika, cumin and coriander seeds and the chilli powder.  Heat on MEDIUM until it begins to smoke, then transfer to a spice grinder or grind with a mortar and pestle until fairly fine.  Add the rest of the ingredients.

Pat the steaks dry with paper towels, brush them very lightly with oil and sprinkle liberally with the spice blend.  Let stand at room temperature for ½ hour. 

Meanwhile, preheat the barbecue on MEDIUM HIGH.  Reduce the heat to MEDIUM, brush the grids clean and grease them with vegetable oil. 

For medium rare, cook for a total of 8 minutes, turning 3 times for Perfect Grill Marks.  Let rest for 5 minutes before serving.

Maple Pudding

 

2 cups milk

1 cup heavy cream

1 cup pure maple syrup

pinch salt

1/4 cup cornstarch

2 egg yolks

3 tablespoons unsalted butter

1 teaspoon vanilla

whipped cream

Place 1 cup of the milk, the cream, maple syrup and salt in a medium-sized pot and heat until simmering.

In a separate bowl, mix the cornstarch, remaining cup of milk and egg yolks and whisk until blended.

Slowly pour about 1 cup of the heated liquid into the egg mixture, whisking the whole time. Return the egg mixture to the pot and slowly bring it up to a quiet simmer, while continuously whisking. When the mixture thickens, remove it from the heat immediately. Incorporate the butter and vanilla, stirring until the butter has disappeared.

Transfer the pudding to 6 individual serving dishes (ramekins or stemware).  Lay some plastic wrap directly on the surface of the pudding.   Top with whipped cream if desired.