Baked potatoes with butter and truffles, pan-seared mini rib eye steaks and a whole head of braised and roasted cauliflower. Less than 30 minutes of active time, and perhaps an hour of elapsed cooking time. Pre-heat an oven to say 425F. Wash and scrub several large potatoes and place them directly onto the stainless shelves in your hot oven. If you want to go a step further, lightly brush the skins of the potato with some vegetable oil and season with some salt and pepper. They should soften after about 35-45 minutes, depending on the size of the potato.
Meanwhile, braise a whole head of cauliflower in a pot with some salt, white wine, red pepper flakes, and water until tender, say 10-15 minutes (not my recipe, I read it in a food magazine but didn’t do the whole recipe). When its firm-tender, take it out, place it in an oven-proof casserole, and place it in the oven until the florets are just slightly golden brown, say 20 minutes or so. Two items down, one to go.
Pan-fry some rib-eye or other steaks to desired level of doneness, then let them rest while you do the finishing touches to your potatoes. Cut a slit on the top of each potato, push from both ends so the flesh starts to pop out. Add a generous amount of butter, a half tablespoon of minced truffles, plate everything up and sit down to dinner. I added some chives to the potatoes, as you can see in the photos, but I wouldn’t do that again as the onion seemed to battle with the truffles a bit. A simple but luxurious dinner for three.