Posts for September 16th 2010
1/2 cup extra-virgin olive oil (EVOO), plus more for drizzling
4 small 1- to 1 1/2-inch-thick strip steaks, at room temperature
Salt and pepper
8 slices bacon
4 leeks, white and light green parts only, sliced 1/4 inch thick
1 tablespoon Worcestershire sauce
3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
2 hearts romaine lettuce, coarsely chopped
2 beefsteak tomatoes, thickly sliced
- Preheat a grill or grill pan to medium-high. Drizzle EVOO over the steaks and season with salt and pepper. Grill the steaks, turning twice, 12 to 15 minutes for medium-rare. Let rest for 5 minutes.
- In a large skillet, cook the bacon over medium-high heat until crisp. Drain on paper towels and let cool. Pour off all but about 1 tablespoon of bacon drippings from the skillet, then add the leeks, cover and cook over medium heat, stirring often, until wilted, about 5 minutes. Season to taste with salt and pepper; set aside.
- Crumble the bacon and transfer half to a food processor. Add the Worcestershire sauce, vinegar, mustard, some pepper and a splash of water. With the machine on, pour in the 1/2 cup EVOO in a steady stream.
- Arrange a bed of the romaine and tomatoes on each of 4 plates. Slice the steak against the grain and layer over the tomatoes. Scatter the leeks over the steak and pour the bacon dressing on the salad. Top with the remaining crumbled bacon.
- Salads, Meats
I have a love for roasting vegetables and honestly it's the most low maintenance way to prepare veggies. This week I stumbled upon a great combination using some fresh produce I picked up at the store and quinoa, my new favorite go-to grain.
To plate, I scooped a little mound of the grain into a deep bowl, arranged the mushrooms and asparagus, then shaved a few long curls of hard Parmesan over the top . . . then ate within 5 minutes.
Get inspiration from her laid-back dinner when you read more.
After we introduced you to the contestants yesterday, the premiere of Top Chef's sweetest spinoff, Top Chef Just Desserts, aired last night. Contestants were challenged with creating the most decadent chocolate dessert, to be judged by Mr. Chocolate himself, Jacques Torres. The pastry chefs were also met with head judge Johnny Iuzzini's somewhat intimidating, no-nonsense style — something I found immensely entertaining. Did you tune in, or are you Top Chef-ed out?
Photo courtesy of Bravo
1 carton baby bella mushrooms
1 pack (or 15 spears) asparagus
1 cup quinoa
2 cups water
Preheat oven to 350 degrees F.
Break the ends off of each asparagus spear and place in 9x9 roasting dish.
Place mushrooms in separate 9x9 roasting dish.
Sprinkle each with salt, pepper, and olive oil to coat.
Cook 20 minutes, stirring halfway through.
In the meantime, cook quinoa according to package, set aside to cool slightly.
Remove vegetables and cut each asparagus spear in half.
Scoop quinoa into bowl, top with mushrooms and a handful of asparagus spears.
Using a vegetable peeler, shave a few curls of hard Parmesan.
- Main Dishes
- North American
Over the last few weeks, I've spent some serious time downsizing the amount of clutter in my house — and I'm here to say that it gets worse before it gets better. Ultimately, I did cut down on the number of products in my kitchen, but it wasn't until I'd combed through every last gadget and gizmo that I was able to recognize the diamonds in the rough. So here's my ode to key pieces I rely on nearly every day — fork, knife, and spoon excluded.
Throw in some nutty broccoli rabe and chickpeas (garbanzo beans), toss in a light, garlicky sauce, and you have a healthy vegetarian dinner that's a cinch to make.
For the recipe, keep reading.