Balsamic Skirt Steak with Polenta and Tomatoes

Dec 10, 2012 by

Elegance is often confused with wealth. Yet you should not associate the two with one another; they can each exist entirely independent of the other.

Take, for example, the dinner that I prepared tonight. A little salt, pepper, oil, and vinegar were the only seasonings necessary for this $10 sophisticated meal. Sliced skirt steak drizzled with a balsamic reduction balances oh-so-nicely with creamy Parmesan polenta and savory roasted tomatoes. I found that by omitting the spoonfuls of aromatics and spices from these basic ingredients allowed the true beauty of the steak, cornmeal, and tomatoes to emerge. I got this recipe idea from Martha Stewart, who has let me down a few times recently. You cannot go wrong with such basic preparation, though. No tricks or secrets are necessary for this hearty winter menu of balsamic skirt steak with polenta and tomatoes.

Ingredients

  • 1pint grape tomatoes
  • 6 scallions, white and green parts separated and cut into 1-inch pieces
  • 2 tablespoons olive oil
  • Coarse salt and ground pepper
  • 1 cup yellow cornmeal
  • 1 tablespoon butter
  • 1/4 cup finely grated Parmesan
  • 1 pound skirt steak (cut into 2 or more pieces, if necessary, to fit in skillet)
  • 1/2 cup balsamic vinegar

Nothing Fancy Here

Instructions

Preheat oven to 400 degrees. In a large saucepan, set 4 cups water to boil. On a large rimmed baking sheet, toss tomatoes with scallion whites and 1 tablespoon oil; season with salt and pepper. Roast until tomatoes are tender and some skins have split, 12 to 15 minutes; toss with scallion greens.

Meanwhile, add 1 teaspoon salt to boiling water; gradually whisk in cornmeal. Simmer very gently over low heat, whisking occasionally, until polenta is thickened and cooked through, about 10 minutes. Whisk in butter and Parmesan, and keep warm over very low heat (whisk in some water just before serving if polenta becomes too thick).

Heat remaining tablespoon oil in a large skillet over high. Season steak with salt and pepper; add to skillet. Cook, turning once, 6 to 8 minutes total for medium-rare. Transfer to a plate, cover loosely with aluminum foil, and let rest, 5 to 10 minutes (reserve skillet).

Add vinegar to skillet, and boil over high until reduced to 1/2 cup, 5 to 7 minutes; stir in any juices from resting steak. Slice steak, and serve with vinegar sauce, polenta, and tomatoes.

The elegance of this meal stems from its simplicity. Just real food, prepared with a touch of thoughtfulness.  I enjoyed serving dinner on our new fine china just to “break it in” after the honeymoon. The protein in this affordable cut of beef  really satisfied me tonight.  By slicing the meat prior to serving, you add to the presentation and reducesthe effort necessary to cut into this normally tough  portion of steak. My dining companion, though, loved the polenta so much that he went back for seconds. I allowed it since the polenta cost mere pennies to prepare. It was impossible to pick a winner on our plates.

 

Until next time, enjoy the elegance of the little things. Perfection needs no adornment.

Lindsey

Simplicity is the ultimate form of sophistication

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Shepard’s Pie

Nov 13, 2012 by

For those cold winter days when there is a lot on your mind, you deserve a piece of Shepard’s Pie. Nothing will cure what ails your mind or body faster than this savory, hearty beef stew topped with smooth mashed potatoes. If this is what life as a shepard is like, then I spent a few too many years in law school.  This is a casserole to end all casseroles.  Whip up a shepard’s pie on  a cozy evening at home and cherish the warm, peaceful feeling it brings you.

 

Total time: 90 minutes, Serves 4-6

Ingredients

  • 2 lbs high quality ground beef
  • 2 tbsp olive oil
  • salt and pepper
  • 1 cup bold red wine, like beaujolais or bourdeaux
  • 1 1/2 cups beef stock
  • 1 leek, white/light portion only, sliced into half moons
  • 2 celery stalks, sliced into half moons
  • 1 handful baby carrots, chopped
  • 2 cups frozen peas and carrots
  • 1 yellow onion, chopped finely
  • 2 tbsp tomato paste
  • 1 tsp thyme (dried)
  • 2 bay leaves
  • 1/2 tsp corn starch
  • 2 garlic cloves, minced
  • Mashed potatoes (approx 3 cups)
  • 1/2 cup panko bread crumbs
  • 1/2 cup freshly grated parmesan
  • 1 tbsp butter
Instructions
Preheat your oven to 400 degrees.
1. Prepare your mashed potatoes. I will not impart judgment if you buy pre-made potatoes from the grocery store, but the homemade style is so simple. Boil 6 small white potatoes for 20 minutes. Drain and combine with 1/4 cup cream, 3 tablespoons of butter, plenty of salt, pepper, and a few dashes of beef stock for moisture. Set aside for later.

chopping before boiling reduces cooking time

2. Heat the oil in a large wok or skillet. Season the ground beef and cook until no longer pink. Drain of all grease and set aside.
3. In the same pan, melt the butter and sautee the leeks, onion, garlic, celery, and carrots. Let them sizzle and steam for 10 minutes over medium heat.
4. Add the tomato paste and stir until it turns a dark, brownish hue in the heat.  At this point, add the wine and let it bubble and reduce for 8 minutes. It should reduce by half in this time period. Your whole world will smell heavenly.
5. Add the beef stock, thyme, bay leaves, frozen peas/carrots, and corn starch. Reduce the heat to medium-low and busy yourself with other tasks for 5 minutes. Add the beef back into the skillet and stir to incorporate. Let the ingredients get to know each other for five to ten minutes. I used this time to clean up and do dishes.
6 .When all of the elements are ready and peace has restored itself to the universe, pour the beef stew into a large casserole dish. Remove the bay leaves if you can.
7. Using a spatula, spread the mashed potatoes generously over the top of the casserole.  Try not to faint when you are completing this heavenly task. You may need to pour yourself a glass of that bourdeaux to keep your wits about you.
8. In a separate bowl, mix together the panko breadcrumbs and parmesan cheese. Top the potatoes with the cheese/crumb mix (shown above).
9. Place in the oven for 30 minutes. Let cool for 10 minutes prior to serving.

The red wine adds a much-needed depth to this soul-comforting stew. Even for a chatterbox like myself, I was silenced by this meal; savoring every bite. The mashed potatoes are the perfect compliment to  the complex flavors of the underlying beef stew. Not to mention the presentation…What’s not to love about the simplicity of this one-pot casserole, teeming with countless  flavors and textures within.

I will be preparing this recipe again and again. I hope that this is a recipe that our family will enjoy for a long time.

Sometimes, our minds become a whirlwind of activity over the smallest things. We lose our sense of what makes us happy versus what makes other people happy. For this problem, I think you need a home-made dinner to center yourself. This is what home cooking is all about.

Lots of love,

Overcooked

I call this picture: “two things that I like”

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Classic Lasagna

Oct 15, 2012 by

Today was a magical day.

I have been so busy lately buzzing from one project to another that I rarely have time to just cook. Some nights, I whip up some stir fry, tortellini, pizza, or other 15-minute meals that my husband and I can enjoy after we have both worked late into the evening. Today was different though. I tied my apron on and chopped, boiled, rinsed, simmered, baked, and grated. It was so cathartic! If preparing this recipe does not make your heart soar like it does mine, then eating it surely will.

 

 

Here is how to make my favorite, heart-warming lasagna.

Ingredients

1 box of lasagna noodles

1 cup yellow onion, diced

2 garlic cloves minced

2 tbps olive oil

1 lb sweet italian sausage, casings removed

28 oz crushed tomatoes with basil

6 oz tomato paste

1 egg, beaten

6 oz goat cheese

12 oz riccotta cheese

1 lb mozzarella cheese

1 tsp salt

1 tsp pepper

1.5 cup freshly grated parmesean

1 pinch of red pepper flakes, to taste

Instructions

Preheat the oven to 400 degrees and prepare a large casserole dish.

Start by soaking the lasagna noodles in a bowl of hot tap water. Let them sit until you are ready to assemble the casserole. *Tip: Soak your onion in there also so you do not cry when chopping :)

In a large pan, simmer the onion for five minutes in olive oil. After 5 minutes, add the chopped garlic and stir for one minute.

Add the sausage and break apart. Cook until no longer pink. Add the crushed tomatoes and tomato paste. Simmer for 5 minutes.

Now is time for an important step. Put away your Kraft Parmesan powder and grate yourself some real, fresh parmesan cheese. A $30 box grater will change your life. The real cheese makes all the difference!

While the sauce is simmering, combine the egg, ricotta, goat cheese, fresh Parmesan, salt, and pepper in a bowl. Set aside.

 After the sauce has simmered for 10 to 15 minutes, pour 1/2 of the sauce onto the bottom of a casserole dish.

Everything that is right in the world is about to happen in this pan. Get ready. After the first layer of sauce goes down, drain the noodles from the water and place a layer across the pan.  (I am such a geek, I just typed “lawyer” instead of “layer.” Pathetic!) Next, a layer half of the ricotta mixture topped with half of the mozzarella.

Now, do it all again. Layer the remainder of the sauce, noodles, ricotta, mozzarella.

Top with some freshly-grated parmesan cheese and a dash of red pepper. I was feeling a little spicy tonight. Put in the oven for 30 minutes, uncovered.

The end result is a golden, bubbly, delicious-smelling miracle right on your stovetop. Let it sit for 10 minutes before diving in.

 How can you not love this? The goat cheese is the perfect savory ingredient to this dish; harmonizing with the sweet italian sausage and salty parmesan cheese. Jason and I enjoyed this meal watching our latest TV-obsession, “Damages” with Glenn Close. We are almost done with Season 2 and are dying to know who put the hit on Uncle Pete. And where does Ellen get her fabulous lawyer-chic wardrobe? Everything about this show intrigues me lately. Luckily, the comforting effects of this lasagna has kept us calm and collected.  You should see what it does for you!

See you guys next time! Thank you for reading my blog, and enjoy!

Lindsey

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A Little Bit of Chicken Fried Steak

Oct 1, 2012 by

This recipe just feels right. It is as though all of the good forces in the universe combined tonight and created chicken fried steak right in my kitchen. It is an amazing thing. This is why I am so excited to introduce you to to the most comforting meal you will eat all week… Chicken Fried Steak.

I adapted this recipe from a few that I have come across in some cookbooks. The main ingredients (not photographed) are:

  • 3 cups of all-purpose flour
  • 1 tbsp salt
  • 1 tbsp pepper
  • 1/2 tbsp Emeril’s “Essence” Spice Blend
  • 1/2 tbsp Cayanne Pepper
  • 1 cup milk
  • 2 eggs
  • 2 cube steaks (about 1 pound)
  • approximately 1/2 cup of Canola Oil

Cube steak is an amazing thing… its cheap and ultra-tender. I’ve never used it before today.

To start, combine the flour and spices in one bowl. In a separate bowl, whisk the milk and eggs together until combined.

Next, pour the oil into the pan and turn to high heat. It needs to be plenty hot for the steaks to cook.

While the oil is warming up, dredge the steaks into the egg, then flour, then back into the egg, and flour again. Set aside until ready to fry.

Step 1 – Egg

Step 2 – Flour

Step 3 – Back to the Egg Mixture

Step 4 – Flour Again and Done!

Now, wash your hands. You deserved it with all the batter you just handled. Once you’re clean, drop a little bit of batter into the oil. If it sizzles and starts to fry, you’re ready to go.

Use tongs to set the steaks into the pan. Simmer for 3 minutes per side.

The steaks are done when they are a rich, golden brown and juices stop leaking from the steaks. They will be firm when you pick the up with tongs, and not “flop” the other way, if you know what I mean.

When the steaks are fully cooked, remove them to a plate lined with paper towels. If you are feeling ambitious, you can drain the oil, add a little flour, milk, salt, and pepper, and create some gravy for your steaks.

I made some simple mashed potatoes and green beans to round off this true Southern Sunday Supper. This is comfort in a bite.  Or twenty.

Enjoy, Y’all!

Lindsey

 

 

 

 

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Rigatoni with Bechamel Sauce (aka “Mac-a-Lindsey”)

Oct 31, 2011 by

Do you like pasta? If yes, please keep reading.

Do you like cheese? If yes, please keep reading.

(If your answer is no, who are you??)

Do you like making elegant dishes that are easier than they sound? If yes, keep reading.

Because I have the recipe for you!!

I am in a neighborhood “Gourmet Club” that regularly meets for theme dinners. Our most recent theme was Giada de Laurentis and I prepared her most amazing recipe for Baked Rigatoni with Bechamel Sauce. I hate to toot my own horn, but I think it was the best dish of the night! I have made this pasta again and again and cannot stop thinking about it. I consider it a “grown-up” version of Macaroni and Cheese, which is why Jason lovingly calls it “Mac-A-Lindsey.” I’ve made a few alterations to Giada’s original recipe to call it my own and encourage you to stop what you’re doing and try this recipe! “Bechamel sauce” is a fancy name for butter, flour, and milk whisked together to form a thick, creamy sauce. Add some fontina cheese, prosciutto, and truffle oil, and you’ve got yourself one heck of a side dish.

Here’s how I make it.

Ingredients

  • 1 stick unsalted butter
  • 1/2 cup flour
  • 1 quart whole milk
  • Pinch fresh nutmeg
  • Salt and Pepper
  • 1 cup grated fontina
  • 4 slices of thinly sliced prosciutto, julienned
  • 1 pound dry rigatoni
  • 1/2 teaspoon truffle oil (if you have it!)

Instructions

Start by preheating the oven to 425. In a large pot, boil your rigatoni until it is al dente.

In a 2-quart saucepan, melt the butter and whisk in the 1/2 cup of flour until it is thick and coats the bottom of the pan.

Pour the milk in, slowly, and whisk to prevent sticking or burning. Continue to whisk until the sauce is simmering and thick enough to coat the back of a spoon. It took me about ten minutes at medium-high heat. This is when you have “Bechamel Sauce.”

Remove the pot from the heat and stir in the fontina, prosciutto, truffle oil, salt, and pepper.

If prosciutto is wrong, I don't want to be right.

Love using my truffle oil!

The pasta should be done by now. Drain in a collander and stir into the sauce while it is still steaming hot.

Pour the pasta into a small casserole dish and bake for approximately 25 minutes at 425 degrees. I let my pasta cool for about 30 minutes before serving.

I served my “Mac-A-Lindsey” with a side of pan-fried italian turkey sausage for protein. But really, I only ate the pasta for dinner. It is really an amazing recipe - soft, cheesy, and full of decadent flavors. I love how the large rigatoni noodles have the sauce both inside of the shells and outside. What a great texture!

Oh, Giada, she doesn’t look like she’s ever eaten this in her skinny life…

But, you should! This is a great side dish or main course for any occasion.  It only uses a few ingredients so you can feel good about including it in your weekly grocery budget. Recipes like this are truly hard to find. It  uses “grown up” ingredients to create a classic dish we are all familiar with – cheesy pasta. Anyone, from picky eaters to real “foodies,” can enjoy this meal.

Hope you enjoy it! HAPPY HALLOWEEN :)

Lindsey

 

 

 

 

 

 

 

 

 

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