Tag Archives: beef
From A Platter of Figs – totally doable on a Tuesday night, shopping and all!
Recipe for Fried Baby Artichokes and Potatoes with Flank Steak
1.5-2lb flank steak
2 C new potatoes or other tender spring potatoes, washed, boiled until just tender and halved/quartered
8-10 baby artichokes, outter layers peeled, tops cut off and halved or quartered*
4 cloves garlic, minced
10 sprigs parsley (or more/less), chopped finely
1.5 C arugula, optional
2 T olive oil
lots of vegetable oil (sunflower or safflower or other high heat oil)
salt & pepper
* As you clean and prep the artichokes, place them in acidulated water (water with juice of a lemon or lime) to prevent browning.
For the Steak
Generously salt & pepper both sides of the flank steak and set aside. Can refrigerate overnight ahead or season within 2 hours of cooking and leave out at room temp.
For the Potatoes & Artichokes
Prep all ingredients ahead. Heat the grill for the steak and begin cooking steak as you start this processs:
Heat a large skillet to medium high heat and cook the artichokes until beginning to color. This is to remove moisture and prepare for frying. Add the potatoes after about 2-3 minutes of cooking and cook. In a large cast iron or other high sided skillet, heat a generous inch of vegetable oil to frying heat. Test with a potato if needed for even bubbling. Add the potatoes and fry 1 minute, then add artichokes and fry all until deep golden. Remove and drain on paper towels or cooling racks.
In original skillet, heat 2 T olive oil with garlic, cooking at low heat until flavor is infused, about 3 minutes. Add fried artichokes and potatoes, salt, pepper, and parsley. Toss and serve. * Original recipe calls to add fresh arugula to potato mixture if you like.
Sometimes you just feel like a good meal, and if you can cook, you know you can either make a much nicer one for less money at home, or something better than what you could eat out. So, when my gentleman asked me what I’d like to do that evening, I said, “cook.”
For the Steak
2 filet mignons of a size appropriate to you
1/2 lb crimini or other meaty mushrooms, diced
1/2 leek, sliced finely and sauteed in butter, set aside
leftover bechamel sauce or some cream if you’re desperate (or make a roux and add some milk and salt)
Heat the oven to 375. Using a metal skillet (not non stick) big enough for both steaks, heat enough olive oil to coat the bottom of the pan and add 1-2 T butter, melting at high heat. Salt & pepper the raw steaks. Add to the pan, cooking on one side until browned (about 2 minutes). Flip the steaks, cook 2 more minutes and then without moving the steaks, put the whole pan in the oven. For medium/medium rare, it should take about as long as it takes to make the sauce (5-8 minutes).
In a sautee pan of your choosing, heat 1-2 T butter until melted. Add the chopped mushrooms, cooking at medium heat until slightly shriveled and browned. Raise heat slightly and add 1/2 C sherry, cooking until mostly reduced. Add the bechamel sauce, warming and combining. Add salt & pepper to taste, keep warm.
I served this with wilted spinach (zest of 1 small lemon, juice of same lemon, into a big, hot pan), and couscous (cooked in vegetable stock).
For the salad
2 endives, cleaned and trimmed into seperate leaves
1/3 C candied walnuts (or plain ones, but why bother with going halfway?)
1 bosc pear (or apple, etc), sliced thinly
Juice of 1 lemon
1-2 tsp walnut oil
Whisk lemon juice and blue cheese together. Use a bit of heat if necessary, the dressing should be fairly thick. Add oil and salt & pepper. Taste and adjust. Dress the endive leaves and assemble on plates, alternating with pear slices. Add more blue cheese crumbles on top and place the walnuts into the salad.
I hosted 8 (including myself) for dinner on Friday to celebrate my gentleman’s birthday; it was lively all night, everybody got full and we washed about 25 wine glasses. We drank champagne, prosecco, sparkling wine from california; we drank mouvedre from Chateau Margene, cuvee from Beckmen, a roussane blend from Tablas Creek–we had delicious wine, and the food came out great.
Recipes to follow in the next day or two. I wish I’d taken a photo of the refuse after making the crab stock, it was a pretty mess in my backyard compost container.
This recipe will feed about 4 people with a side dish or 3 hungry people without one. It helps to have a food processor available.
2/3 lb spicy or sweet Italian pork sausage, out of casing
3 cups chopped chard and/or spinach
1 cup ricotta cheese (preferably sheep’s ricotta)
1/2 yellow or white onion, diced
Cook the sausage in a medium high heat skillet in a little chunks, seperating with your fingers, until brown on one side. Add the onions, and cook until mostly tender. Add the chard/spinich, and cook briefly until wilted. Allow mixture to cool slightly in pan or in thin metal bowl, and if you have one, use a food processor to make the mixture more even/fine. Once cooled to room temperature or close to it, add the ricotta and stir until blended. Adjust seasoning.
1 container chopped or strained tomatoes (I used a carton of POMI)
1 stick butter
1/2 onion, peeled and intact
Combine all ingredients in sauce pan and simmer until delicious. Add salt. About 30 minutes. Can make ahead.
1 T butter
2 T flour
1-2 cups milk
salt & pepper
1/2 tsp thyme or 2 tsp fresh thyme chopped
Melt the butter until the water content has fizzled off, add the flour and whisk, cooking about 1 min until slightly darker. Slowly add milk until you have a nice, somewhat thick consistency sauce. Set aside. You’ll be reheating this shortly and possibly adding more milk to pour over the cannelloni.
00 white wheat flour if possible
0 semola / semolina flour
Use this recipe and roll out as thin as possible into sheets, cutting into strips about 10 inches long by 4 inches wide, roughly. It is ok if the sheets vary in size, so long as they’ll roll into a cannelloni giving it a few layers around. Boil water, add salt, and one at a time blanch the strips for 30 seconds or so, until they toughen up a bit. Remove, set on paper towels flat, not touching other pasta, in layers, to reserve for use.
Alternatively you can buy cannelloni tubes from the grocery or lasagna sheets without the ruffles.
Put a thin layer of red sauce in your baking/casserole dish to prevent pasta from sticking to bottom. Roll several spoonfuls of filling into each pasta sheet, placing each closely against the next in the dish. Once finished, top with red sauce thoroughly, then white sauce. Top with grated parmesan or asiago, bake at 375 for 25 minutes until golden and beautiful on top.