Tasty Thursdays Archives | Page 2 of 2

I can count on one hand the number of times I’ve had steak. Once when I saw Ella Fitzgerald in concert in Toronto, and the other at Le Relais de l’Entrecôte in Paris.

I wouldn’t have known about Le Relais de l’Entrecôte but for my friend, Karen, who’d been working in Paris for a few months before I arrived. Karen and I had tried to meet for dinner in New York but couldn’t seem to synchronize our schedules. Then we found out we were going to be in Paris at the same time, we knew we had to meet.

When Karen mentioned Le Relais, admittedly, I was hesitant. Steak is never my first choice for a meal and the idea of having steak in a country that is known for its delectable cuisine seemed, well, pedestrian. But she sold me and since I’m always ready to try something different – who wouldn’t want to try steak and fries in Paris? – I relented.

At Le Relais de l’Entrecôte, steak and fries are the only things on the menu. I guess the only difference in each order is how the steak is prepared – rare, medium or done.

Steak & Fries from Le Relais de l'Entrecôte — Steak and Fries

We decided on 7 p.m., an early dinner, by Parisian standards, and there was still a short wait for a table.

Each plate arrived with steak doused in a lovely greenish gravy backed up by a side of fries. I wish I had the recipe to share but believe me when I tell you, it was good. When I finished, the only thing left was the plate. Yes, and the flatware. Neither Karen nor I even looked at dessert.

Our server was pleasant and efficient. Although I speak enough French, it was great to know that our server spoke some English. There was constant turnover during the time we were there and a line outside when we left.

Although I’m a steak novice, I’d give the steak and fries at Le Relais de l’Entrecôte a thumbs up.

If you ever make it to Paris, be sure to check them out. You’ll not be disappointed.

Le Relais de l’Entrecôte
20 Bis Rue Saint-Benoît
Paris
Metro: Saint-Germain-des-Prés

When I was growing up in Jamaica, certain foods were associated with certain religious holidays, days of the week, etc. For example, rice and peas were reserved for Sundays and special occasions, like weddings, parties, etc., rum cake at Christmas, and Easter bun for, you guessed it, Easter. Now, the Easter bun can be found in most grocery stores at any time during the year, rice and peas has become an everyday and rum cake can be bought at any time.

I didn’t always like Easter bun. learned to like it when I was away at university. And I started making it myself a few years ago. It’s not particularly difficult to make. I found two recipes that I liked in The Real Taste of Jamaica, by Enid Donaldson, and combined the ingredients I wanted in my bun.

So here’s my recipe for a popular favorite – our answer to the Hot Crossed Bun.

How to Make Easter Bun

Ingredients

3 cups flour
4 tsps. baking powder
1 tsp. cinnamon
1 tsp. nutmeg
2 cup brown sugar
1 egg
1 tbsp. butter
1 tsp. lime juice
¼ tsp. salt
1 cup raisins
1/2 cup cherries (you can also use mixed fruits)
1 cup Guinness stout

Method:

Preheat the oven to 350 Degrees
Over low heat, dissolve sugar, butter, spices in stout.
Mix flour and baking powder.
Beat egg and mix all the ingredients together
Pour into a greased loaf tin and bake for 1 hour.
Remove and allow to cool.

Easter bun’s usually accompanied by a processed cheese that’s close in taste to Chedder but use the cheese you like. It also works with American cheese. Some people substitute butter for cheese.

Hope you can try this out and let me know what you think.

Enjoy!