{"id":892,"date":"2010-05-16T10:02:11","date_gmt":"2010-05-16T10:02:11","guid":{"rendered":"http:\/\/www.marga.org\/foodblog\/?p=892"},"modified":"2010-05-16T10:02:11","modified_gmt":"2010-05-16T10:02:11","slug":"steak-with-shallot-red-wine-sauce","status":"publish","type":"post","link":"https:\/\/www.marga.org\/foodblog\/2010\/05\/steak-with-shallot-red-wine-sauce\/","title":{"rendered":"Steak with shallot-red wine sauce"},"content":{"rendered":"<p>Top-sirloin is on sale at Safeway, but I don&#8217;t find this cut (or most Safeway meat) tasty enough to eat by itself (though normally I prefer my steaks with just some salt and some bread to soak in the juices) &#8211; so I made <a href=\"http:\/\/www.epicurious.com\/recipes\/food\/views\/Steak-with-Shallot-Merlot-Sauce-100643\">this epicurious.com<\/a> recipe.  I&#8217;m pretty sure I&#8217;ve made it before, but I couldn&#8217;t find any mention of it on my archives.  In any case, the sauce was very good and this is a recipe worth making again.<br \/>\nI used Malbec instead of Merlot.  My philosophy is to use whatever wine I have already open or, in this case, whichever wine I want to drink with dinner.  I never pay attention to what varietal it is.<br \/>\nThis recipe is for two people &#8211; but it produces enough sauce for four, so if you double the amount of meat you cook, don&#8217;t double the ingredients for the sauce.<br \/>\nI served the steaks with <a href=\"http:\/\/www.marga.org\/food\/rest\/books\/zuni\/potatoes.html\">buttermilk mashed potatoes<\/a> and peas.  The kids mostly ate the mashed potatoes and peas, but they are not great meat eaters.<br \/>\n<a href=\"food\/all.html\">Marga&#8217;s Best Recipes<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Top-sirloin is on sale at Safeway, but I don&#8217;t find this cut (or most Safeway meat) tasty enough to eat by itself (though normally I prefer my steaks with just some salt and some bread to soak in the juices) &#8211; so I made this epicurious.com recipe. I&#8217;m pretty sure I&#8217;ve made it before, but [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-892","post","type-post","status-publish","format-standard","hentry","category-recipes","post-preview"],"_links":{"self":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/892","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/comments?post=892"}],"version-history":[{"count":0,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/892\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/media?parent=892"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/categories?post=892"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/tags?post=892"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}