Posts for August 20th 2010
We nonetheless found the time to contemplate overrated foods, make Roman pasta inspired by Eat Pray Love, and relish the blackberry season. Were you up to speed on everything YumSugar? Find out when you take this quiz!Take the Quiz
1-1/2 pounds trimmed, boneless beef sirloin, sliced 1/4 inch thick
3 tablespoons soy sauce
1 bunch broccoli rabe, florets separated and long stems cut into 1/2-inch pieces
1/2 cup sun-dried tomatoes packed in oil and garlic, halved, plus 3 tablespoons of their oil
2 large cloves garlic, chopped
2 bunches scallions, cut into 1-inch lengths
1 to 2 pickled cherry peppers or other hot peppers, chopped
1/2 pound angel hair pasta
1 cup beef broth
1 tablespoon cornstarch
- In a bowl, combine the sirloin and 1 1/2 tablespoons soy sauce; set aside.
- In a wok or large skillet, bring enough water to reach a depth of 2 inches to a boil. Add the broccoli rabe, lower the heat and simmer for 3 minutes. Drain in a colander and rinse well with cold water; set aside.
- Return the wok to high heat, add 2 tablespoons sun-dried-tomato oil and the garlic and stir-fry for 1 minute. Add the sirloin and stir-fry for 2 minutes. Transfer the meat and its juices to a bowl. Add the remaining 1 tablespoon sun-dried tomato oil to the wok, then the scallions, peppers and sun-dried tomatoes; stir-fry for 1 minute.
- In a large pot of boiling, salted water, cook the pasta until al dente, about 3 minutes. In a small bowl, stir together the beef broth, cornstarch and remaining 1 1/2 tablespoons soy sauce. Add the mixture to the wok, stirring until thickened, about 1 minute. Return the meat, its juices and the broccoli rabe to the wok; cook until heated through.
- Divide the pasta among 4 plates; top with the steak and vegetables.
- Main Dishes, Beef
- Other Asian
1⁄4 cup roughly chopped flat-leaf parsley
1 tbsp. capers
12 large green olives, such as cerignola, pitted and roughly chopped
6 oil-packed anchovy filets, drained and finely chopped
4 cornichons, roughly chopped
1 shallot, finely chopped
1 clove garlic, finely chopped
1 jalapeño, stemmed and finely chopped
1⁄2 cup extra-virgin olive oil
1 tbsp. dijon mustard
Kosher salt and freshly ground black pepper, to taste
4 1⁄2 "-thick top sirloin steaks (about 2 lbs.)
- On a cutting board, pile together the parsley, capers, olives, anchovies, cornichons, shallots, garlic, and jalapeño. With a large knife, finely chop and scrape the ingredients to combine.
- Transfer the parsley mixture to a large bowl and stir in 6 tbsp. of the olive oil and the mustard with a fork to make a thick and chunky sauce. (Drizzle in more olive oil for a thinner consistency, if you like.) Season with salt and pepper. Set the sauce aside at room temperature to let rest for 30 minutes, to allow the flavors to mingle.
- Build a hot charcoal fire in a grill or heat a gas grill to high heat. Rub steaks with the remaining olive oil and season lightly with salt and pepper. Grill steaks, turning once, until lightly browned and medium rare, about 2–3 minutes per side. Transfer steaks to a platter and let rest for 3 minutes. Stir the sauce (it will begin to separate slightly as it sits) and spoon it over the steaks. Serve hot or at room temperature.
- Main Dishes, Beef
Although the recipe calls for roma tomatoes, the heirloom varieties were too pretty for me to pass up. That's what I love about this recipe, it's more of a suggestion than something set in stone.
Select the tomatoes and herbs you want to use. If you feel like adding in a layer of fresh mozzarella cheese between the toasts and tomatoes, do it. Want to stir crumbled feta in with the tomatoes? Why not? Just be sure to enjoy while the tomatoes are at their peak season, now! Here's the recipe.
1/4 cup (1/2 stick) butter
1 large shallot, chopped
1 teaspoon cumin seeds
6 cups fresh corn kernels (cut from about 9 large ears)
1 teaspoon coarse kosher salt
3/4 teaspoon freshly ground black pepper
1 cup chopped assorted fresh herbs (such as basil, cilantro, chives, and parsley)
1/4 cup chopped fresh dill*
1/4 cup chopped fresh tarragon*
- Melt butter in heavy large skillet over medium heat. Add shallot and cumin seeds. Sauté until shallot is golden brown, about 4 minutes.
- Add corn kernels, 1 teaspoon coarse salt, and 3/4 teaspoon pepper. Sauté until corn is tender, about 5 minutes.
- Remove from heat and mix in all herbs. Season to taste with salt. Transfer corn to bowl and serve.
*Instead of using dill and tarragon, I increased the amount of assorted herbs to 1 1/2 cups.
- Side Dishes, Vegetables
- North American
- The stories behind Bryan Voltaggio's five tattoos. — Eatocracy
- Milk Bar's pastry chef Christina Tosi will sell cookies at Fashion's Night Out. — Feast
- Josh Ozersky on burger purists. — The Daily Beast
- The time to get tickets to the SF vs. NY chef showdown known as Le Fooding is now. — Grub Street SF
- 15 chefs reveal their favorite off the beaten track restaurants. — Huffington Post Food
- Avoiding dinner-party wine gaffes. — Chow
- Foods to consume while breastfeeding. — The Epi-Log
- How to trim and portion tenderloin steaks. — Serious Eats
- Master chefs will cook and compete at the US Open. — Eater
Over lunch and wine, she shared her incredible life story — along with some thoughts on the ever-changing wine industry. Hear what she has to say when you read on.