Salisbury Steak
2 servings
Ingredients
2 tablespoons butter
Steak
12 oz lean ground beef
1 tablespoon steak sauce
2 teaspoons Worcestershire sauce
2 cloves garlic minced
¼ teaspoon garlic powder
1 teaspoon dried minced onion
1/4 teaspoon ground black pepper
1/2 teaspoon salt
2 tablespoons water
Gravy
1/2 large onion sliced
4 oz sliced mushrooms
¼ cup flour
2 tablespoons butter
2 cups beef broth
Salt to taste
Ground pepper to taste
Directions
Crumble all the steak ingredients into a medium bowl.
Once well combined, form the mixture into two patties.
Heat 2 tablespoons butter in a medium skillet and add the patties.
Cook until a brown crust forms, then turn the patties over and repeat. Remove the patties from the skillet before they are completely cooked through.
Add onion slices and mushrooms to the drippings in the skillet and saute until tender. Then remove to a bowl and set aside.
Turn the heat to low and prepare the gravy by melting butter into the skillet and sprinkling in flour. Continue to whisk this mixture for 5 minutes.
Slowly add the beef broth to the mixture while continuing to stir.
Once all beef broth has been added return the onion, mushrooms, and patties to the skillet. Let simmer until patties are cooked through and gravy has thickened about 10 minutes.
Serve the cooked patties with mashed potatoes and a green vegetable.
Sugar snap Peas
2 servings
Ingredients
2 cups sugar snaps
2 tablespoon olive oil
2 whole garlic cloves
½ teaspoon salt
1/4 teaspoon black pepper
Directions
Remove the ends and strings from the peas. Combine all the ingredients in a small saucepan. Cook, stirring several times, over low heat until tender, about 5-6 minutes. Remove the garlic and serve.
Simple Mashed Potatoes
ingredients
2 pounds russet or Yukon Gold potatoes, peeled
1/2 cup buttermilk or whole milk
1 teaspoon salt, divided
1/2 teaspoon ground black pepper
2 tablespoons unsalted butter
Directions
Place the potatoes in a saucepan and cover with cold water. Add ½ teaspoon salt. Bring to a boil, lower the heat, and cook the potatoes until very soft. Darin and return the potatoes to the pot. Mash the potatoes with a potato masher. Turn the heat to very low and add the remaining ingredients. Stir until the mixture is smooth and fluffy.
Pepper-Crusted Filet Mignon
Serves 2
Ingredients
2 filet mignons, (5 to 6 ounces each, about 1 1/2 inches thick)
Coarse salt and very coarsely ground pepper
2 teaspoons olive oil
Wine Sauce, recipe bel0w
Directions
Season filets very generously on both sides with salt and pepper (especially pepper), patting it firmly.
Heat oil in a small skillet over medium-high. Cook filets until desired doneness, 3 to 5 minutes per side (depending on thickness) for medium-rare.
serve with Wine Sauce
Wine Sauce
Ingredients
½ cup sliced mushrooms
1 shallot, minced
1 tablespoon unsalted butter
1 cup red wine
2 tablespoons cold salted butter, cut up
Directions
Melt 1 tablespoon butter in a saucepan and cook the mushrooms and shallots until tender. Remove to a bowl.
Place 1 cup red wine in the same saucepan; boil until reduced to ½ cup, 8 to 10 minutes.
Remove from heat; add the 2 tablespoons cold cut-up butter, and swirl pan until butter is melted and sauce is thickened about 2 minutes. Add the mushrooms mixture Derve over Pepper-Crusted Filet Mignon.
Twice-Baked Potato
This recipe can be prepared early in the day, refrigerated, and reheated at 400 degrees F. for 20-26 minutes.
2 servings
Ingredients
1 large russet potato (about 10 ounces}
Extra-virgin olive oil, for brushing
Kosher salt and freshly ground black pepper
¼ cup sour cream
2 tablespoons heavy cream
2 tablespoons unsalted butter, at room temperature
1/2 cup shredded cheddar cheese
Directions
Preheat the oven to 400 degrees F. Prick the potato all over with a fork. Brush lightly with the oil. Roast on a sheet tray until tender, 50 minutes to 1 hour. Cool for about 30 minutes.
While still hot, split the potatoes lengthwise and scoop the potato flesh into a medium bowl, leaving a 1/4-inch shell all around. Season the insides of the potato shells lightly with salt and pepper.
To the bowl with the potatoes, add the sour cream, cream, and butter. Use a potato masher and mix until almost smooth. Season with salt and pepper to taste. Stir in cheese, and the Mound into the potato shells. Place on a baking sheet and bake until heated through and the cheese is browned and bubbly, about 20 minutes.
Caesar Salad
2 servings
Ingredients
Salad
1/2 head Romaine lettuce, washed and finely chopped
1 cup croutons, see recipe below
½ cup grated Parmesan cheese
Freshly ground black pepper for garnish
Dressing
1 anchovy, finely chopped or use anchovy paste
3 tablespoons Parmesan cheese
2 tablespoons mayonnaise made with olive oil, if available
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
1 garlic clove, minced
1/2 teaspoon Worcestershire sauce
1/4 cup extra-virgin olive oil
Directions
Add the anchovy, Parmesan cheese, mayonnaise, lemon juice, mustard, garlic, and Worcestershire sauce to a bowl and whisk together.
Gradually whisk in the 1/4 cup of olive oil, whisking until the dressing is emulsified.
Place the chopped lettuce in a bowl and toss it with the dressing, and croutons. Top the salad with extra cheese and freshly ground black pepper.
Croutons
Ingredients
2 cups cubed bread
1 tablespoon olive oil
Directions
Preheat the oven to 375 degrees F.
In a mixing bowl combine the bread cubes and olive oil. Toss well to coat.
Pour the bread cubes onto a baking sheet. Spread them into a single layer. Bake in the oven for 10 to 15 minutes, stirring every five minutes to prevent burning. Cool completely before storing in an airtight container or ziplock bag.
2 servings
Ingredients
1 medium zucchini (about 9-10 oz}
Kosher salt
For the filling:
1 tablespoon extra-virgin olive oil
4 ounces lean ground beef
2 tablespoons minced onion
Freshly ground black pepper
1/4 cup finely chopped peeled and seeded tomatoes
1 teaspoon minced garlic
1 tablespoon freshly chopped basil leaves
1 teaspoon freshly chopped thyme leaves
2 tablespoons fine dry bread crumbs
1/4 cup finely grated Parmesan
Directions
Lay the zucchini down on a flat work surface and, using a sharp knife, cut the zucchini in half lengthwise. Using a small melon baller or paring knife, remove the inner flesh from the zucchini to form a small boat shape, leaving a thin shell on the sides and bottom,.
Cut the trimmings into 1/4-inch dice and reserve. Lightly salt the inside of each zucchini and set aside, cut sides down, on paper towels to drain while you prepare the filling.
For the filling:
In a small skillet, heat 1 tablespoon of the olive oil and, when hot, add the beef and saute until brown, using a spoon to break it into small pieces, about 6 minutes.
Add the onion and cook until soft, 3 to 4 minutes. Add the chopped zucchini and season lightly with salt and pepper and cook, stirring, until squash is soft and lightly caramelized about 3 minutes. Add the tomatoes and garlic and cook, stirring, for 2 minutes. Add the basil, thyme, and bread crumbs. Season, to taste, with additional salt and pepper, if necessary, and set aside to cool.
Preheat the oven to 350 degrees F and lightly grease a baking dish with cooking spray.
Pat the insides of the zucchini with paper towels. Spoon the mostly cooled filling into the zucchini. Sprinkle with the cheese. Bake for 30 minutes, or until golden brown and crispy on top.
Serve with a simple pasta, such as Linguini Pesto Sauce
Linguini with Pesto Sauce
2-3 servings
Ingredients
Sauce
2 cups washed basil leaves
1/4 cup pignoli nuts
2 garlic cloves, peeled
1/2 teaspoon salt
½ teaspoon black pepper
1/3 cup extra virgin olive oil
Pasta
1/2 lb linguini
Pesto sauce
1/2 cup grated Parmesan cheese
Freshly ground black pepper
Directions
For the pesto sauce
Place the nuts, garlic, salt, and pepper in a processor bowl. Process until the nuts and garlic are chopped. Add the basil leaves and process for a minute or two. In the opening spout at the top, pour the olive oil as you process. Keep processing until the mixture is smooth.
Cook the pasta al dente according to the package directions. Reserve ½ cup of the pasta cooking water. Drain the pasta in a colander.
In the same pot add the pesto, cooking water, and Parmesan cheese. Warm over low heat and then add the cooked linguine. Cook for a minute or two. Pour into a serving bowl and top with freshly ground black pepper.
Serves 2
Ingredients
1 large sweet onion, sliced thin
1 teaspoon salt, divided
1 teaspoon black pepper, divided
2 hamburger patties 85 percent lean ground beef, about 5 oxen each
1 tablespoon unsalted butter, plus extra for buns
1 tablespoon vegetable oil
½ teaspoon sugar
2 slices American cheese
2 hamburger buns
Directions
Mix onions with ½ teaspoon salt, ½ teaspoon pepper, and sugar.
Season the burger patties with ½ teaspoon salt and ½ teaspoon pepper. Place on a plate.
Cut the hamburger buns in half and butter each side. Wrap in foil and heat in a 300-degree oven while you cook the burgers.
Melt butter with the oil in a 12-inch nonstick skillet over medium heat. Add the onions. Cook for 10 to 12 minutes, stirring occasionally, until the onions are browned and caramelized. Divide the onions in half. Place each half on the prepared burger. Press the opinion mixture down on the burgers with a large metal spatula.
Using the spatula, transfer burgers to the skillet onion side up and cook for 5 minutes. Carefully turn the burgers over, increase heat to high, and cook until well browned on the second side, about 5 minutes.
Remove the hamburger buns from the oven. Place one slice of American cheese on each bun bottom. Transfer burgers to buns, and add serve desired toppings.
Make a side salad or serve with sliced cucumbers and tomatoes topped with your favorite salad dressing.
For 2 servings
Ingredients
Eggplant
1 medium eggplant, about 1 lb, peeled and sliced
Salt
Olive oil
Filling
1 cup of ricotta cheese
1 ½ tablespoons grated Parmesan cheese,
1/4 cup of freshly shredded mozzarella 2 tablespoons chopped fresh parsley
1 egg
Salt and pepper
Marinara Sauce
2 tablespoons olive oil
2 cloves of garlic, minced
¼ cup finely chopped onion
28 oz. can whole tomatoes, crushed by hand
2 tablespoons tomato paste
1 tablespoon dried Italian seasoning
Salt and pepper to taste
1/4 teaspoon red pepper flakes
Directions
For the sauce
Heat oil in a sautépan and cook the onion until soft. Add the remaining ingredients.
Let the sauce simmer for 30 minutes. Keep warm.
For the eggplant
Brush slices with olive oil and place on a baking sheet. Roast in a 400-degree F oven for 20 minutes, flipping eggplant halfway through cooking.
Combine the filling ingredients in a medium bowl.
When the eggplant has cooled for about 10 minutes, begin the rolling process. On each slice, put about 2 tablespoons of ricotta cheese mixture. Spread it on the eggplant and then roll. Repeat with all eggplant slices.
Coat the bottom of a deep baking dish with Marinara sauce. Start placing the rolled eggplants in the baking dish. Pour sauce on top of the eggplant. Sprinkle some more grated cheese on top.
Bake in a 400-degree oven for about 30 minutes.
Meatballs
1 lb lean ground beef {or any ground meat you prefer}
1 cup dried bread crumbs
2 eggs
3 tablespoons heavy cream
1/3 cup grated pecorino Romano
4 tablespoons shallots, minced
2 tablespoons dried Italian Seasoning
Directions
Working with your hands, combine all ingredients and let sit in the refrigerator for one hour.
Use a muffin scoop to form the meatballs. Roll until smooth. Place on a baking sheet and bake the meatballs in a 350-degree F oven until brown all over, about 30 minutes. Add the meatballs to the Marinara Sauce in the recipe above and heat over low for about 30 minutes.
Ingredients
Meatballs
1 lb lean ground beef {or any ground meat you prefer}
1 cup dried bread crumbs
2 eggs
3 tablespoons heavy cream
1/3 cup grated Pecorino Romano cheese
4 tablespoons shallots, minced
2 tablespoons dried Italian Seasoning
Soup
4 tablespoons olive oil
3 large garlic cloves, sliced
1 cup yellow onion, minced
1 cup leeks, diced
1 celery stalk with leaves, diced
10 oz fresh spinach leaves chopped
8 cups rich chicken broth
2 carrots, chopped
Half a small red chili pepper, seeded and finely chopped
2 eggs, lightly beaten
Salt and pepper to taste
1/2 cup orzo
Grated Pecorino Romano cheese, for garnish
Make the Meatballs
Working with your hands, combine all ingredients and let sit in the refrigerator for one hour. Roll into small meatballs, about 1 inch.
For the Soup
In a large heavy pot over low heat add the olive oil, garlic, chili pepper, carrots, onion, and leeks. Gently cook for 10 minutes until tender.
Add the broth. Bring mixture to a boil, add orzo, and cook for 5 minutes.
Add the spinach and cook for 1 minute.
Add the meatballs, and lower the heat to maintain a gentle simmer. Cook for 10 minutes.
Slowly pour in the beaten eggs, mixing gently to form fine threads.
Season with salt and pepper. Serve the soup with grated cheese and crusty Italian bread.
Italian Stuffed Cabbage
AIny ground meat combinations can be used, including ground meat substitutes.
4 servings
Ingredients
1 head of cabbage placed in the freezer overnight and then thawed (it’s easier to roll wilted leaves and eliminates the boiling step
Remove 8 leaves and place them on a kitchen towel.
Tomato Sauce
2 cloves of garlic minced fine
1 teaspoon salt
½ teaspoon dried Italian seasoning
2 fresh basil leaves minced
¼ teaspoon black pepper
1/4 teaspoon cayenne pepper
1 – 141/2 ounce can of chopped Italian tomatoes
Filling
½ cup water
2 cups meatloaf mix (ground beef, pork, and veal)
¼ cup finely chopped onion
1/2 cup Italian seasoned bread crumbs
1 egg
Salt to taste
Directions
Combine the sauce ingredients in a medium bowl.
Place the filling ingredients in another bowl and mix well.
Cut the core out of the bottom of each cabbage leaf.
Place ¼ cup filling at the bottom of each cabbage leaf. Fold in the sides of the leaf and roll up. Place the rolls in a greased 8×8-inch pan. Pour the tomato sauce over the rolls and cover the dish with foil.
Bake in a 350-degree oven for 30 minutes. Remove the foil and bake the rolls for 30 minutes more.
Mashed Potatoes
Ingredients
1 1/2 pounds Russet potatoes 1 ½ lbs Yukon gold potatoes
2 cloves garlic
¼ cup salted butter at room temperature
1 cup milk, cream, or sour cream
Salt to taste
Directions
Peel and quarter potatoes, and place in a pot of cold salted water.
Add cloves of garlic and bring to a boil, cook uncovered for 15 minutes or until fork-tender. Drain well.
Heat milk on the stovetop (or in the microwave) until warm.
Add butter to the potatoes and begin mashing. Pour in heated milk a little at a time while using a potato masher to reach desired consistency.
Season with salt and pepper. Serve hot.
For 2 servings
Ingredients
2 large bell peppers
½ lb green beans
12 grape tomatoes, halved
1 cup canned chopped Italian tomatoes
½ teaspoon dried Italian seasoning
Salt and pepper to taste
Filling
4 oz ground beef
¼ cup finely chopped onion
½ teaspoon garlic powder
¼ teaspoon dried Italian seasoning
⅓ cup cooked rice
⅓ cup canned chopped tomatoes
⅓ cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
Directions
Preheat the oven to 400 degrees F.
Combine the filling ingredients in a medium bowl. Set aside.
Cut a thin slice off the top of the peppers. Remove seeds and set aside.
Cut green beans into 1-inch pieces.
Place the green beans, grape tomatoes, and canned tomatoes in a large casserole dish. Mix well.
Divide the filling in half and fill the peppers, pressing the mixture down into the peppers.
Place the filled peppers in the casserole dish. Cover the dish with foil. Bake for 20 minutes. Remove the foil and bake for 25 minutes more.
Butter Basted Rib Eyes
Salt
Two 1-inch thick boneless rib eye filet {petet} steaks
4 tablespoons) unsalted butter
1 large clove of garlic, grated
½ teaspoon dried thyme
Mushroom Sauce
4 oz can of sliced mushrooms, drained
¼ cup red wine
Coarse black pepper to taste
Directions
Heat a medium skillet over high heat.
Salt each rib eye on 1 side. Place salt-side down in the pan and sear until brown, about 3 minutes. Salt the top side of the rib eyes and turn over. Cook until brown on the flip side, about 3 more minutes.
Add the butter to the pan and allow it to foam. Add garlic and thyme and baste steaks with butter. Cook, flipping after 2 minutes and continuing to baste until desired internal temperature is reached, about 2 more minutes for medium rare.
Remove steaks to a platter and cover lightly with foil.
Add the mushrooms and wine to the skillet and simmer on low heat, for about 5 minutes. Add pepper and pour over stacks to serve.
Green Salad With Dried Cranberries And Nuts
Salad
4 cups torn Romaine lettuce
1 tomato, diced
¼ of red onion, diced
¼ cup crumbled blue cheese
½ cup dried cranberries
½ cup toasted walnuts
1cup croutons
Dressing
¼ cup raspberry vinegar
1tablespoon honey
1teadpoon dried Italian seasoning
¼ teaspoon salt
1garlic clove, grated
½ cup avocado oil
Directions
Make the dressing in a jar, Shake well, and set aside.
Arrange salad ingredients in a salad bowl and drizzle with some of the dressing. Toss until well combined and serve with the steaks.
This sauce has many versions that originated in the Emilia-Romagna province in Italy in the 18 h century. To me, the most authentic recipe comes from Marcella Hazen and that is the version I make.
Classic Bolognese Sauce
Ingredients
1 tablespoon olive oil
3 tablespoons butter plus 1 tablespoon for tossing with the pasta
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
1 pound ground beef chuck, not too lean
Salt
Freshly ground black pepper
1 cup whole milk
1 cup dry white wine
1 1/2 cups canned imported Italian plum tomatoes, cut up, with their juice
For serving: cooked pasta and grated Parmesan cheese
Directions
Put the oil, 3 tablespoons of butter, and chopped onion in a heavy-bottomed pot and turn the heat to medium. Cook and stir until the onion is translucent. Add the celery and carrot and cook for about 2 minutes, stirring to coat the vegetables with fat.
Add the meat, a large pinch of salt, and some freshly ground pepper. Break the meat up with a fork, stir well, and cook until the meat has lost its raw color.
Add the milk and let it simmer gently, stirring frequently until it bubbles.
Add the wine and let it simmer. When the wine has evaporated, stir in the tomatoes.
(Cooking the meat in milk before adding the wine and tomatoes protects it from the acidic bite of the latter.) When they begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through to the surface.
Cook, uncovered, for 3 hours (or more—she says more is better), stirring from time to time. If the sauce begins to dry out, add 1/2 cup of water whenever necessary to keep it from sticking. In the end, there should be no water left, and the fat must separate from the sauce. Taste for salt.
Toss with cooked, drained pasta and the remaining tablespoon of butter. Serve freshly grated cheese at the table.
