< Previous164 E N T E R T A i N i N G w i T h C l A u D E M O N E T E V E R Y D AY M O N E T 165STEAK SANDWICH WITH CARAMELIZED ONIONS, FRESH DANDELION GREENS, AND WASABI HONEY SPREADHere is a steak sandwich with a decidedly modern twist. It includes a bit of wasabi mustard, bringing the Japanese influence— so loved by Monet— into the recipe. Monet’s cellar at home was always stocked with root vegetables and onions during the colder months. For this recipe, look for smaller, younger dandelion greens as they are more tender and less bitter than older ones— though any delicious green will do. Monet was crazy for cracked black pepper, so much so that he always had his own dish of pepper separate from his family and guests. As a nod to Monet, pack or place nearby a wonderful pepper mill for your guests. As a vegetarian alternative, you can substitute sliced grilled portobello mushrooms.FOR STEAK: Heat grill over medium- high heat. Brush steaks on both sides with olive oil and season with salt. Grill steaks for 2 to 3 minutes per side for medium rare. Remove the pan from the heat and allow the steaks to rest. Cut the steaks on bias into thin slices.FOR SANDWICH: Slice the batard horizontally. Spread the wasabi honey lightly and evenly on the bottom half of the sliced batard or on each sliced roll. Top with the steak, then the onions. Garnish with the dandelion greens. Place the top half of the bread on the bottom half. If using a batard, cut into sandwich- size portions. Wrap each sandwich in waxed paper and then in tinfoil. Transport the sandwiches to the picnic site.MAKES 6 SERVINGSCARAMELIZED ONIONS½ tablespoon extra- virgin olive oil1 large Vidalia or other sweet onion, very thinly sliced¼ teaspoon sugar⅛ teaspoon salt1 tablespoon waterWASABI HONEY SPREAD3 tablespoons honey2 tablespoons fresh lime juice1 tablespoon wasabi powderSTEAK2 pounds sirloin steak, room temperatureExtra- virgin olive oil, for brushingCoarse sea salt, kosher or Fleur de Sel (French sea salt)Freshly ground black pepperSANDWICH1 bunch dandelion greens, ends trimmed or any preferred greens1 large loaf batard bread or 6 ciabatta rollsFOR ONIONS: Heat olive oil in twelve- inch cast- iron skillet over low heat. Add the onion, sugar, and salt and cook until the onion turns deep brown, stirring frequently, about 30 minutes; do not burn. Add the water and stir to bring up browned bits. Remove from heat.FOR SPREAD: Place honey, lime juice, and wasabi powder in small bowl. Whisk until smooth.164 E N T E R T A i N i N G w i T h C l A u D E M O N E T E V E R Y D AY M O N E T 165STEAK SANDWICH WITH CARAMELIZED ONIONS, FRESH DANDELION GREENS, AND WASABI HONEY SPREADHere is a steak sandwich with a decidedly modern twist. It includes a bit of wasabi mustard, bringing the Japanese influence— so loved by Monet— into the recipe. Monet’s cellar at home was always stocked with root vegetables and onions during the colder months. For this recipe, look for smaller, younger dandelion greens as they are more tender and less bitter than older ones— though any delicious green will do. Monet was crazy for cracked black pepper, so much so that he always had his own dish of pepper separate from his family and guests. As a nod to Monet, pack or place nearby a wonderful pepper mill for your guests. As a vegetarian alternative, you can substitute sliced grilled portobello mushrooms.FOR STEAK: Heat grill over medium- high heat. Brush steaks on both sides with olive oil and season with salt. Grill steaks for 2 to 3 minutes per side for medium rare. Remove the pan from the heat and allow the steaks to rest. Cut the steaks on bias into thin slices.FOR SANDWICH: Slice the batard horizontally. Spread the wasabi honey lightly and evenly on the bottom half of the sliced batard or on each sliced roll. Top with the steak, then the onions. Garnish with the dandelion greens. Place the top half of the bread on the bottom half. If using a batard, cut into sandwich- size portions. Wrap each sandwich in waxed paper and then in tinfoil. Transport the sandwiches to the picnic site.MAKES 6 SERVINGSCARAMELIZED ONIONS½ tablespoon extra- virgin olive oil1 large Vidalia or other sweet onion, very thinly sliced¼ teaspoon sugar⅛ teaspoon salt1 tablespoon waterWASABI HONEY SPREAD3 tablespoons honey2 tablespoons fresh lime juice1 tablespoon wasabi powderSTEAK2 pounds sirloin steak, room temperatureExtra- virgin olive oil, for brushingCoarse sea salt, kosher or Fleur de Sel (French sea salt)Freshly ground black pepperSANDWICH1 bunch dandelion greens, ends trimmed or any preferred greens1 large loaf batard bread or 6 ciabatta rollsFOR ONIONS: Heat olive oil in twelve- inch cast- iron skillet over low heat. Add the onion, sugar, and salt and cook until the onion turns deep brown, stirring frequently, about 30 minutes; do not burn. Add the water and stir to bring up browned bits. Remove from heat.FOR SPREAD: Place honey, lime juice, and wasabi powder in small bowl. Whisk until smooth.168 E V E R Y D AY M O N E T E N T E R T A i N i N G w i T h C l A u D E M O N E T 169APPLE CIDER DONUTSThis recipe is an homage to the apple fritters Monet enjoyed at Giverny. The little bits of fresh apple in the batter add a wonderful texture. There is nothing quite like apple cider donuts: the flavor is subtle yet distinct and just sings of the season. These are delicious as is or rolled in cinnamon sugar or powdered sugar. If you prefer a glaze, try reduced apple cider mixed with powdered sugar and vanilla.golden brown on both sides, about 5 minutes. Remove the donuts using a slotted spoon and drain them on paper towels. Fry the holes separately if desired. Cool the donuts completely. Store the doughnuts in an airtight container. Pack the cinnamon sugar and the powdered sugar separately in containers, if using. Just before serving the donuts, ask your guests if they would like the powdered or cinnamon sugar. Roll the donuts and enjoy!MAKES 12 SERVINGS1/2 cup apple cider23/4 cups all- purpose flour3/4 teaspoon baking powder1/2 teaspoon baking soda1/8 teaspoon salt1/2 teaspoon ground cinnamon1/4 teaspoon freshly grated nutmeg2 tablespoons (1/4 stick) butter, room temperature1/2 cup sugar2 tablespoons firmly packed light brown sugar1 egg1/4 cup buttermilk1/2 teaspoon vanilla1 small tart apple, peeled and cut into 1/4- inch diceAdditional all- purpose flourCanola oil (for deep frying)Cinnamon sugar (optional)Powdered sugar (optional)Place the apple cider into a small saucepan and boil until reduced to ¼ cup. Then set it aside.Sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl. Set aside. Place the butter and both sugars in the bowl of an electric stand mixer and beat until creamy. Beat in the egg. Then beat in the reduced cider, buttermilk, and vanilla. Scrape down the bowl. Add the dry ingredients and beat until just blended. Using a wooden spoon, stir in the apple. Form the dough into a ball, cover, and then refrigerate for 30 minutes.Heat oil in a deep fryer, large pot, or wok to 300°F degrees. Meanwhile, roll out the dough on a lightly floured surface to rough discs about 1/2- to 3/4- inch in thickness. Using a 21/2- inch donut cutter, cut out the donuts, reserving the holes. Add the donuts three at a time to the hot oil and fry them until a deep 168 E V E R Y D AY M O N E T E N T E R T A i N i N G w i T h C l A u D E M O N E T 169APPLE CIDER DONUTSThis recipe is an homage to the apple fritters Monet enjoyed at Giverny. The little bits of fresh apple in the batter add a wonderful texture. There is nothing quite like apple cider donuts: the flavor is subtle yet distinct and just sings of the season. These are delicious as is or rolled in cinnamon sugar or powdered sugar. If you prefer a glaze, try reduced apple cider mixed with powdered sugar and vanilla.golden brown on both sides, about 5 minutes. Remove the donuts using a slotted spoon and drain them on paper towels. Fry the holes separately if desired. Cool the donuts completely. Store the doughnuts in an airtight container. Pack the cinnamon sugar and the powdered sugar separately in containers, if using. Just before serving the donuts, ask your guests if they would like the powdered or cinnamon sugar. Roll the donuts and enjoy!MAKES 12 SERVINGS1/2 cup apple cider23/4 cups all- purpose flour3/4 teaspoon baking powder1/2 teaspoon baking soda1/8 teaspoon salt1/2 teaspoon ground cinnamon1/4 teaspoon freshly grated nutmeg2 tablespoons (1/4 stick) butter, room temperature1/2 cup sugar2 tablespoons firmly packed light brown sugar1 egg1/4 cup buttermilk1/2 teaspoon vanilla1 small tart apple, peeled and cut into 1/4- inch diceAdditional all- purpose flourCanola oil (for deep frying)Cinnamon sugar (optional)Powdered sugar (optional)Place the apple cider into a small saucepan and boil until reduced to ¼ cup. Then set it aside.Sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl. Set aside. Place the butter and both sugars in the bowl of an electric stand mixer and beat until creamy. Beat in the egg. Then beat in the reduced cider, buttermilk, and vanilla. Scrape down the bowl. Add the dry ingredients and beat until just blended. Using a wooden spoon, stir in the apple. Form the dough into a ball, cover, and then refrigerate for 30 minutes.Heat oil in a deep fryer, large pot, or wok to 300°F degrees. Meanwhile, roll out the dough on a lightly floured surface to rough discs about 1/2- to 3/4- inch in thickness. Using a 21/2- inch donut cutter, cut out the donuts, reserving the holes. Add the donuts three at a time to the hot oil and fry them until a deep EVE R YD AYM ONE TA GIVERNY-INSPIRED GARDENING AND LIFES TYLE GUIDE T O LIVING Y OUR BES T IMPRES SIONIS T LIFE100+ IDEAS FOR YOUR GARDEN, YOUR KITCHEN, AND YOUR BEDROOMEVERYDAY MONETAILEEN BORDMANDISCOVER GREAT AUTHORS, EXCLUSIVE OFFERS, AND MORE AT HC.COM.Available from HarperCollins e-booksJacket design by Mumtaz MustafaJacket photograph by Aileen Bordman and Steven Rothfeld (front); Aileen Bordman (back); back flap photograph courtesy of Latour-MarliacAuthor photograph © Nancy KleinPM: MELANIEDESIGNER: OWENPRINTER: PLEASE SUPPLYMECH OUT: 03/21 PUB: 06/18USA $26.99 / CANADA $33.500618A GIVERNY-INSPIRED GARDENING AND LIFESTYLE GUIDE TO LIVING YOUR BEST IMPRESSIONIST LIFEWelcome the timeless beauty of impressionist painter Claude Monet’s art and garden into your home and watch your life be transformed!In this extraordinary glimpse into the world of iconic painter Claude Monet, Everyday Monet showcases the exquisite taste of a beloved and legendary artist. Monet’s garden, home, and paintings provide inspiration for styling any home—from floral arrangements to dinners to decor and beyond. Whether you are working with a large rural garden or a windowsill in a city apartment, this stunning book is filled with practical tips that will allow you to beautifully emulate Monet’s lifestyle, both inside and outside of your home.Monet’s aesthetic truly shines through in this breathtaking and essential guide to transforming your home with the magic of Monet and impressionist style. In Everyday Monet, Aileen Bordman—with the support of her mother, Helen Rappel Bordman, an American steward at Giverny—takes you on a magnificent tour of Monet’s home, from the garden to the various rooms to the kitchen. It includes step-by-step instructions on how to grow your own water lilies, roses, tulips, and poppies; how to create a Monet-inspired picnic with delicious recipes; and how to decorate even a bathroom with glim-mers of Monet, among many other easy-to-implement ideas.Gorgeously illustrated and infused with the gen-tle spirit and quiet beauty of the beloved artist, Every-day Monet is without a doubt a one-of-a-kind, practical, and stunning keepsake that will delight lifelong and new Monet devotees.AILEEN BORDMAN is a filmmaker, author, pho-tographer, and the president and founder of Monet’s Pal-ate, Inc., a company dedicated to sharing the world of Claude Monet. She is the coauthor (with Derek Fell) of Monet’s Palate Cookbook: The Artist & His Kitchen Gar-den at Giverny. Aileen is also the creator, writer, and pro-ducer of the acclaimed documentary film Monet’s Palate: A Gastronomic View from the Gardens of Giverny, which was narrated by Meryl Streep. She lives in New Jersey.You can derive additional daily inspiration by scrolling through the Monet’s Palate Facebook page as you grow a beautiful garden of your own. MonetsPalate.com /Monets.Palate.Claude.MonetPR AISE FOR EVER YD A Y MONET“Aileen has captured the essence of Giverny in the beautiful text and photography of Everyday Monet.”—MERYL STREEP“Aileen knows Monet’s home and garden at Giverny like few others. Her photographs in particular are worth the price of the book, for they are some of the most sensitive images I have seen of Monet’s property.”—DEREK FELL, MASTER GARDENER AND AUTHOR OF THE MAGIC OF MONET’S GARDEN“Aileen Bordman’s Everyday Monet is a lovingly curated collection of photos and a deeply personal reveal of Monet’s vividly colorful home and enchanting garden at Giverny. Her camera’s graceful eye and the firsthand text have captured the ethereal spirit of this country haven. Everyday Monet is more than a poem—it is a poem set to music, a melodic song of tribute to a beautifully tended life, imprinted in history and retold here as an everyday fairy tale come to life.” —BARBARA LAZAROFF, ASID IMAGININGS DESIGN, RESTAURATEUR, AND COFOUNDER OF THE WOLFGANG PUCK BRAND“Every reader of this book will be immersed in the joy of the artist’s color palette. Everyday Monet provides a window into all areas of Monet’s life, which goes beyond painting, allowing the reader a glimpse of Monet’s thoughts, of his love for the pleasures of the table, and of a lifestyle honoring artistry, to counter life’s daily vicissitudes.” —BARRY WINE, DESIGNER AND RESTAURATEUR OF THE QUILTED GIRAFFE“Everyday Monet is an extraordinary book filled with the lushness of Giverny. It brings the aesthetic of one of the world’s most spectacular painters and his garden home. Personally, looking through every beautiful page of this beautiful book brought back so many memories of when I moved to France and how I would travel to Monet’s garden every weekend for inspiration. That is what this book does—inspire. Thank you, Aileen Bordman, for creating something so spectacular for flower lovers across the globe.”—JEFF LEATHAM, ARTISTIC DIRECTOR OF THE FOUR SEASONS HOTEL, GEORGE V, PARIS, AND LOS ANGELES AT BEVERLY HILLS9 × 9.5 SPINE: 0.625 FLAPS: 4We hope youenjoyed this EYB Book PreviewThe complete book is available from all major booksellers. Or use the "Buy Book" button and help support EYB.Next >