Note: I have tried to photograph this recipe at least three times since November. Every single time something goes wrong, without fail. So this time I am simply putting up the pictures I was able to get and asking you to trust that this recipe is worth trying! I’m dedicating this post to two of my friends: Mr. W. Libby, who said o.i.h. could use a bit more meat and potatoes (I aim to please), and Mrs. Kelly Oliver, who questioned the possibility of a really great steak without a grill (I believe it can be done!).
Growing up, the best steaks I ever had didn’t come from a restaurant. Restaurants produced flavorless slabs of hard to chew meat, never cooked to the customer’s specified degree. The great steaks of my childhood were found at home. My dad cooked them, under the broiler, covered in garlic and glistening with butter, and I thought they were the best. My technique as an adult is a bit different, but its origins are definitely inspired by my dad; my dad, who ingrained in me (among other things) the idea that meat cooked properly does not require sauce.( The fact that my husband did not grow up with that mantra led to some severely hurt feeling while eating our first meals as newlyweds!) So this steak is jam packed with flavor, no sauce required!
we use N.Y. Strip, but sirloin, filet, flank. . .most any cut would be fabulous with this seasoning
I started with a beautiful 1.3 lbs. of N.Y. Strip; in our house that makes four servings. We all know by now that we are not supposed to consume large quantities of red meat. So, let’s assume we are all pretty heart-smart and this is an occasional treat. Do yourself a favor and buy the very best quality and cut of meat you can for this indulgence; the meat makes all the difference. For the sake of cooking time I cut this in half to make two 1 1/4″ thick steaks
seasoned. . .still needs a bit more cumin
Season liberally with ground cumin, kosher salt, freshly ground black pepper and, if desired, rub with fresh or powdered garlic. Rub seasonings into both sides of steak and allow it to rest at room temperature while you preheat oven to 425 degrees and begin heating a cast iron skillet over medium on the stove top. For your cooking fat I strongly recommend butter (sounds super healthy, I know) but you can also use ghee (butter with milk solids separated and removed) or a high heat oil. Once your cast iron pan is thoroughly heated–flick some water from you fingers and listen for intense sizzle–add roughly 1 tbs unsalted butter to the pan and melt.When butter begins to bubble and brown place steaks in pan and LEAVE IT ALONE.
You want to develop good, crusty browning on each side of the steak to lock in juices and create good texture. . .this will not happen if you constantly move the meat around. Around the 1.5 to 2 minute mark, raise one of your steaks and check for browning.
checking for browning. . .still needs a few moments
Once color is good, flip both steaks and continue to brown on stove top for another 1.5 to 2 minutes. Transfer pan from stove top to oven and continue to cook to desired doneness. In this house that is medium (that is our compromise between my vampiric tendencies and Jason’s medium-wellness).That means for this steak we do about 5 minutes in the oven before removing and setting the meat out to rest (either spooning pan juices over the meat or putting a little pat of butter on each).
rest meat for 5 to 10 minutes to let it re absorb it juices
If you are uncertain about meat cooking times here is a handy, dandy chart I found on the Canadian Beef website. Now, you may be thinking, didn’t she promise meat and potatoes? You are absolutely right.
Spicy Sweet Potatoes with Feta-Olive Salad from The Traveler's Lunchbox. Image property of Melissa Kronenthal of The Traveler's Lunchbox
This is the most perfect meat and potato marriage I have ever experienced. The flavor combination is beautiful and I strongly encourage you to step outside the Idaho potato box and try something new over at The Traveler’s Lunchbox. I’ve now made myself thoroughly hungry, so I’m off to my left-overs. Bon appetit!
Good morning! For a change it is an absolutely radiant, though windy, day here in the D.C. area. I want to start off apologizing for the long radio silences this spring. To be honest, cooking has simply not been my number one priority. Innovative cooking and recipe testing have given way to tried and true recipes that take little time and preparation as I’ve been busy painting these,
hand painted stripes on bathroom wall. . .10.5 ft. tall bathroom wall!
making this,
my new shirt ( I have mad love for navy blue gingham)!
tagging along on work trips, visiting family and . . .preparing for Australia part 2! That’s right, on May 30 we will once again be heading down under for a month of work (for J), play and exploration. We are hoping to expand beyond the bounds of Canberra this time; any suggestions on must see places in the Sydney/Canberra region (remember, it will be winter while we are there)?
All of that said, I hope to have some good food to share with you soon. For the time being, I encourage those of you in the Northern Hemisphere to take advantage of the amazing fruits and veg that are flowing into stores and farmers markets: succulent strawberries, mind-blowingly sweet melon, refreshingly tart rhubarb. My challenge to myself every spring/summer is to try a seasonal food that I currently think I do not enjoy and see what happens. Our taste buds and perceptions of flavors are constantly changing; that formerly belittled berry may be your mouth’s new best friend!(On the opposite end of the spectrum you may still hate it and have the fun of lots of spitting and pulling faces.)
For anyone who is not yet entirely sick of hearing about our first trip to Australia, here is a video my husband put together from the hundreds of clips he took in January (he went recorder crazy)!
Hi there! I’m back with something toasty to get us through the (hopefully) last few cold days of Spring. A completely cozy, warm and rosy bowl of homemade tomato soup!
Roasted Tomato and Basil soup
I know, I know, they are out of season, but I proceeded with good reason: my Mr. had a tomato craving. Now this recipe has him raving (glad, not mad I’m happy to say). The recipe is below; I hope you’ll stay. But stop, delay, just one moment please; what would you say to a nice grilled cheese?
The High-Vibe Sandwich Makeover. Image property of Sarah Britton at My New Roots
Arrrrg, stop the rhyming! My brain has been working in badly composed rhyme schemes all morning. In plain English, this soup is really good and Sarah Britton‘s grilled cheese sandwich is a phenomenal accompaniment. The only changes I make to the sandwich are, first and most obvious, the use of gluten-free bread, second, a thin layer of goat cheese and , third, the addition of cheddar for Jason. I hope you enjoy this most warming of meals!
Roasted onions, tomatoes and garlic
Ready to puree
Roasted Tomato Soup
Ingredients
3 pounds fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes)
8 cloves garlic, peeled
1 large yellow onion, thickly sliced
1/3 to 1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 quart chicken stock
2 bay leaves
4 tablespoons butter
½ to 1 teaspoon fresh lemon juice
1/2 cup tightly packed fresh basil leaves
3/4 cup heavy cream, optional
Directions
Preheat oven to 450 degrees F.
Wash, core and cut the tomatoes into halves. Remove seeds and liquid; strain and reserve juice. Spread the tomatoes, garlic cloves and onions onto a baking tray lined with parchment paper. Drizzle with 1/3 to 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.
Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot . Add 3/4 of the chicken stock, reserved tomato juice, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.
Wash and dry basil leaves and add to the pot. Use an immersion blender (or your best substitute) to puree the soup until smooth. Return soup to low heat, add cream if desired and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper.
I love butternut squash. Apparently, I’m not alone in this unlikely adoration. Nearly every restaurant I went to in Australia offered several butternut or other winter squash options: spinach salad with roasted butternut squash, sun dried tomatoes and feta, pumpkin and butternut ravioli, purees,pastas and, my favorite, butternut squash risotto. For nutritional reasons and honest preference I do not eat white rice frequently, but I knew after one bite I would have to have a butternut risotto recipe in my arsenal after returning home. I wanted something creamy and warm but with a bright flavor, something that let the simple goodness of the ingredients shine through. Here are the results (I’m not quite sure why there is a halo of light around the rice. . .I like to think it is glowing with goodness!).
Butternut squash risotto with parmigiana reggiano
Risotto in its most basic form consists of a sofrito, one or more aromatics such as onion or garlic sauteed in olive oil or butter, rice, wine, and stock. Most people say that butter and parmigiana reggiano are also part of the basic list, though I’ve found a few dissenters. Use of the correct rice is essential to a successful risotto. Short grained round or semi-round rices such as arborio, carnaroli, and vialone nano are the only rices with a high enough starch content to produce the creamy yet toothsome texture that makes risotto so enticing. Arborio rice is the most readily available in the U.S.; carnaroli (actually a medium grained rice) and vialone nano have higher starch content, said to make for a creamier, less sticky finished product. The richness of the rice, cheese and butter are cut by the citrus brightness of the wine and the delicate sweetness of the squash. For an extra kick of protein and flavor try mixing in some smoked salmon.
arborio rice
pistachios
spanish onion
creamy, but with no excess liquid pooling
Butternut Squash Risotto with Parmigiano Reggiano and Pistachios
serves 2 as a main dish, 4 as a first course or side
Ingredients
1 c. arborio, carnaroli, or vialone nano rice
½ of a small white or yellow onion, medium dice
olive oil
½ small butternut squash, grated
½ c. white wine, heated
2 ¼ c. chicken stock
(*arborio rice absorbs roughly 1.5 times its volume in liquid. The rice you use may vary slightly. It doesn’t hurt to have a bit more heated stock on hand the first time you make this. Once you see how much liquid the rice you prefer absorbs, adjust the recipe accordingly.)
2 tsp. butter
1/2-3/4 c. parmigiano reggiano, finely grated
roughly chopped pistachios
In a small pan heat chicken stock to a simmer.
Sautee onion in 1 Tbs. olive oil until just beginning to soften. Add grated squash and cook until both are softened and onion is translucent. Remove from pan to clean bowl and set aside. Add more oil to the pan if necessary and add rice, stirring to cover each grain in the fat. Over medium heat sautee rice until it begins to become translucent and give off a warm, toasty fragrance, roughly five minutes. Add squash and onion back to the pan and mix. Cook for approx. two minutes longer, then add heated wine (if the wine is cold it will shock the rice causing the outside surface to flake while the inside remains hard).
When the wine has evaporated, increase the heat to medium high and begin to gradually add the simmering stock,one ladle at a time, stirring constantly from this point on. Before the liquid has completely absorbed add more stock. Continue the cycle of stock and stir for 15 to 20 minutes until two cups of the stock have been absorbed. Taste to see if the risotto has reached a desired level of doneness. If you like yours a bit less al dente, add and cook down remaining ¼ cup of stock. Remove from heat; add butter and parm. regg. and stir till smooth and creamy. Serve immediately, sprinkled with chopped pistachios.
enjoy
Can’t think what to do with that left-over squash. Try this soup, or maybe these treats!
Hi there! It has taken longer than anticipated to get in the kitchen and get some photos of this recipe. A combination of trying to readjust to winter and its accompanying darkness, and lack of a tripod account for most of it. The rest is completely my fault. I always find it difficult, after one of these long trips, to get myself reorganized, to slip back into the routine of our normal lives. All that to say: I finally have a recipe to share! Gluten-free Banana Nut Bread as promised. This bread has a very moist, cake-like crumb. To me it is a homely, southern style banana nut bread, straightforward, basic and good.
parchment lined
hot from the oven
snacking loaves
Gluten-free Banana Nut Bread
Ingredients
Batter
3/4 c. millet flour
1/2 c. almond and/or pecan flour, mixed
1/4 c. cornstarch
2 Tbs. chia gel (1/2 Tbs. chia seeds soaked in 2 Tbs. water for at least 10 minutes)
2 large eggs, room temperature
2 bananas, mashed or finely chopped
1/4 c. cane sugar
6 Tbs. maple syrup
4 Tbs. unsalted butter, melted
3 Tbs. olive oil
pinch of salt
1/2 tsp baking soda
1 tsp baking powder
1 Tbs. vanilla
1/3 cup chopped pecans, toasted
Optional topping
2 Tbs sugar
2 tsp cinnamon
Makes two snacking loaves or 1 full-sized loaf
Preheat oven to 350 degrees. Line loaf pan(s) with parchment paper.
Mix flours, cornstarch, salt, baking soda and powder together. In a separate bowl, mix together all other batter ingredients except toasted pecans. Fold wet and dry ingredients together until moistened and add pecan pieces. Pour batter into pan(s) and sprinkle with topping if desired I also threw on some cocoa nibs I had in the pantry).
For two snacking loaves cook for roughly 24 minutes. For one full-sized loaf check for doneness at 30 minutes. Removed from oven and let rest in pan for 10 minutes. Remove from pan and complete cooling on rack.
with cocoa nibs
