Oven Roasted French Cut Ribeye Steak
1 large sweet onion, sliced
2 tablespoons butter
1 ½ lb bone-in rib-eye steak, frenched
Kosher salt and coarsely ground black pepper
5 sprigs fresh thyme
2 sprigs rosemary
3 tablespoons unsalted butter, divided
1 tablespoon olive oil
For the onions: In a medium skillet melt the 2 tablespoons butter and add the sliced onions. Cook until golden brown, about 10-12 minutes. set aside.
Preheat the oven to 400°F. Season steaks generously with salt and pepper; let rest at room temperature for 30 minutes. Melt 1 tablespoon butter with 1 tablespoon. oil in a large heavy ovenproof skillet over medium-high heat. Reduce heat to medium and add the steak to the skillet. Cook until seared and golden brown, 2 minutes per side. Scatter thyme and rosemary sprigs evenly in the skillet and dot with 2 tablespoons butter.
Roast steak in the oven, turning halfway through cooking and basting frequently with the herb butter in the skillet until an instant-read thermometer inserted into steak registers 125° for medium-rare, 12-15 minutes, or to your desired doneness.
Transfer steak to a cutting board. Drizzle with herb butter from the skillet and let rest for 10 minutes. Slice against the grain and divide among serving dishes. Top each serving with some of the sauteed onions.
1 pound small potatoes, cut in half
2 cloves garlic, peeled and smashed
2 sprigs fresh thyme
1/2 lemon, sliced
1/4 cup olive oil
Place the sliced potatoes in a skillet cut side down. Top with the garlic, thyme and lemon slices. Add salt to taste. Cover with cold water. Place over medium-high heat and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are tender when pierced with a fork, about 5 minutes. Drain well and reserve the garlic. Return the potatoes to the pan cut side down, add the garlic and olive and cook the potatoes until brown.
10 pkg, frozen spinach, defrosted and drained
2 garlic cloves, peeled and smashed
¼ cup olive oil
Salt and pepper to taste
Combine all the ingredients in a small saucepan. Heat until the spinach is hot and tender about 6-7 minutes.
Shrimp Wrapped in Prosciutto di Parma (Saltimbocca)
2 tablespoons olive oil
12 fresh sage leaves
12 large shrimp, peeled, deveined, and tails removed
6 pieces Prosciutto di Parma, sliced very thin
Coarsely ground fresh black pepper
Cut each piece of prosciutto in half, lengthwise. Place a sage leaf on each shrimp. Wrap one Proscuitto half around each shrimp. Refrigerate for a few hours if you have time.
Heat a stovetop grill. Coat the pan with olive oil. Place the wrapped shrimp on the grill and cook for about 4 minutes on each side. The prosciutto will get crispy. Sprinkle with the black pepper and remove to a serving plate.
Spinach and Pear Salad
1/2 cup chopped walnuts, toasted
3/4 cup crumbled blue cheese
2 medium red pears, cut into bite-sized pieces
1 celery stalk, diced
1 (6-8ounce) package pre-washed baby spinach
1/4 of red onion, sliced
1 tablespoon finely chopped shallot
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons honey
1 teaspoon Dijon-style mustard
1/8 teaspoon coarse ground pepper
Place all salad ingredients in a large bowl; toss to combine.
Combine the salad dressing ingredients in a small bowl with wire whisk until well blended. Pour dressing over salad; toss to coat. Sprinkle with toasted walnuts. Serve immediately.
Use your favorite store-bought mix or my quick biscuit recipe.
I use a cast iron biscuit pan.
2 cups flour
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon sugar
10 tablespoons cold butter
5 tablespoons heavy cream
Combine the flour, baking powder, salt and sugar in a large mixing bowl. Cut the butter into small pieces and add to the flour mixture. Cut the butter into the flour with a pastry blender. Combine the cream and eggs. Mix into the flour mixture just until combined.
Coat a 6 cup biscuit baking pan with butter-flavored cooking spray. Divide the biscuit mixture evenly among the six wells. Refrigerate the pan until ready to bake.
Preheat the oven to 375 degrees F. Place the biscuits in the oven and bake for about 25 minutes or until the biscuits are golden brown.
1 tablespoon coriander seeds
1 tablespoon fennel seeds
2 teaspoons black pepper
1/2 teaspoon rosemary sea salt
16-ounce tuna steak (1 inch thick)
1 tablespoon olive oil
To prepare the spice blend, grind all spices in a mini-food processor or spice grinder until they are powdery. Spread the spice mixture evenly on a large plate. I used half the rub for one tuna steak. save the remainder for another time.
Rinse the tuna fillets and pat dry. Place one side of the tuna on the spice mixture.
In a 10 inch non-stick skillet, heat olive oil over high heat until almost smoking. Carefully place the tuna steak, spiced side down, into the skillet. A spice crust should form within 1 minute. Cook 3 minutes more. Using kitchen tongs, turn the tuna over, lower the heat to medium, and cook for 4 minutes or to your desired doneness.
Cannellini Bean Salad
1 (15.5 ounces) can cannellini beans, drained, rinsed ( or 2 cups cooked dried beans; directions below)
1 cup frozen and cooked or jarred in water artichoke hearts
1 cup sliced fresh grape tomatoes, cut in half
1/4 cup chopped red onion
2 cups arugula
2 tablespoons olive oil
2 teaspoons lemon juice
1 small garlic clove, minced
1/4 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon paprika
1/4 teaspoon salt
Fresh ground black pepper to taste
In a serving bowl, mix together the dressing ingredients. Add the cooked or canned beans, sliced artichokes, sliced tomatoes, and red onion. Stir into the dressing. Refrigerate. Remove from the refrigerator 1 hour before serving and let stand at room temperature until serving time.
How to cook dried beans
1 Pound Dried White Beans (Cannellini)
Pinch Baking Soda
Carrot, Cut In Half
1 Celery Stick, Cut In Half
1/2 Onion, Peeled And Quartered
1 Sprig Rosemary
The night before serving, rinse the beans picking out any bad ones and place in a large bowl. Cover with water, add a pinch of baking soda and let soak at least 12 hours.
The next day, drain well. Place the beans in a heavy stockpot with the vegetables and rosemary and bring to a boil. Reduce the heat to a simmer and cook until the beans are tender about 45 minutes. Drain, remove the vegetables and rosemary sprig.
Tzatziki with Feta
Half of an English cucumber, unpeeled
1 1/2 cups plain whole-milk Greek yogurt
1 clove garlic, minced
1/2 cup crumbled Greek feta cheese
2 tablespoons olive oil
1 tablespoon fresh lemon juice
2 tablespoons finely chopped fresh parsley
1/2 teaspoon Greek seasoning
Seed and finely chop the cucumber. In a medium bowl, stir together the cucumber and yogurt. Stir in the remaining ingredients and mix well. Refrigerate for several hours before serving.
Tip: Did you know you can freeze whole lemons and limes? They are perfect for cooking. Leave the frozen fruit on the counter for an hour. The zest is easy to remove, and the fruit slices and juices easily also. Next time you see lemons and limes on sale, buy a bag and freeze them for future cooking.
Southern Italian Style Lemon Chicken
Cooking a whole chicken is very economical because you get several meals from one chicken.
3 large lemons
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh rosemary leaves
1 garlic clove minced
2 teaspoons sea salt
1/4 cup olive oil, divided
4-pound whole chicken
Remove the zest from the three lemons and set aside. Cut the lemons into thin slices and set aside.
Cut the chicken along the backbone on one side with kitchen shears. Do not remove the bone. Turn the chicken over and flatten it. (The reason I did not remove the backbone is that I want to use the entire chicken carcass for soup.)
Preheat the oven to 450 degrees F.
Line a rimmed baking sheet with foil.
Drizzle 2 tablespoons olive oil on the baking sheet. Lay the lemon slices in the olive oil down the middle of the tray as a “rack” for the chicken. Sprinkle one-third of the lemon rub on the underside of the chicken. Turn the chicken over and rub the remaining lemon mixture over and under the skin of the whole chicken. Lay the chicken, skin side up, on the bed of lemons and drizzle with remaining 2 tablespoons of olive oil.
Roast, basting every 15 minutes until golden brown and an instant-read thermometer reads 165 degrees F in the thigh about 45 minutes. Transfer the chicken to a cutting board and allow to rest for 10 minutes before carving.
Using a fork, mash the lemon pulp into the juices on the baking sheet, discarding the rind. Mix the pulp into the drippings and use this mixture to spoon over the chicken just before serving.
Serve some of the chicken for dinner. I was able to remove about 4 cups meat. I left some meat clinging to the leg, wing and breast bones for soup. Shred 1 to 2 cups for the recipe below. Use the carcass and some of the cooked chicken for chicken noodle soup. You may even have enough leftover for some chicken salad.
Baked Chicken Taquitos (Rolled Tacos)
The entire recipe makes 20 taquitos. I cut the recipe in half and made 10 for my family. I like tortillas made from cassava flour for this recipe because they are grain-free, light and easy to roll.
For the Taquitos:
2 cups shredded cooked chicken
1/2 teaspoon ground cumin
1/2 teaspoon ground chili powder
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
2 teaspoons fresh lime juice
1 cup shredded cheddar or Mexican blend cheese
20 corn tortillas
For the Toppings:
Chopped Green Onion
Crumbled Queso Fresco
Pico de Gallo
Preheat the oven to 425 degrees F. Spray two large baking sheets with nonstick cooking spray and set aside.
In a medium bowl, combine the shredded chicken with cumin, chili powder, salt, garlic powder, paprika, and fresh lime juice. Stir until chicken is well coated with the seasonings. Stir in the shredded cheese.
Wrap the tortillas in a damp paper towel and place on a plate. Microwave for 1 minute or until the tortillas are warm and pliable.
Layout the tortillas on a flat surface and divide the chicken and cheese mixture among the 20 tortillas. Roll up each tortilla tightly and secure with a toothpick.
Place a heaping tablespoon of the chicken and cheese mixture in the center of the tortilla and roll it up tightly. Place the taquito, seam side down on the prepared baking sheet. Continue rolling taquitos until the tortillas and filling are gone.
Spray the taquitos generously with nonstick cooking spray. Bake for 15-20 minutes or until the taquitos are golden brown and crispy. Remove from the oven and serve warm with desired toppings.
Chicken Noodle Soup
Leave some meat on the bones, especially the legs, wings, and breast bone
Chicken bones leftover from the roasted chicken recipe above
1 whole onion, cut in half
2 carrots, cut in half
4 celery stalks with leaves, cut in thirds
6 fresh thyme sprigs
1 garlic clove, peeled
1 tablespoon peppercorns
8 quarts water
Place all the ingredients in a large stockpot. Bring to a boil, reduce heat and simmer for 2 hours. Cover the pan with the lid ajar.
Strain the broth in a colander lined with cheesecloth over a large bowl. Let drain completely. Pick out any meat in the cheesecloth and set aside. Discard the cooking vegetables and bones and return the broth to the stockpot.
Reserved chicken meat
3 carrots, diced
3 celery stalks, diced
5 scallions, diced
6 oz fettuccine or noodles
1 teaspoon dried dill
1/4 cup chopped fresh parsley
Salt and pepper to taste
Place the strained broth, carrots, celery, and scallions in the stockpot. Bring to a boil, lower heat and cook the vegetables, about 20 minutes. Return toa boil, add the noodles and cook for about 5 minutes. Add salt (I added 2 teaspoons) and black pepper to taste. Stir in reserved chicken meat, dill, and parsley.
I recently saw Katie Lee prepare this steak dish on an episode of “The Kitchen” and decided to adapt it for our dinner. The marinade gives the steak great flavor.
Skirt Steak with Plum Sauce
3 ripe plums, a combination of red and purple, diced
1 cup teriyaki sauce/marinade, homemade (see recipe) or store-bought
1 tablespoon sesame oil
2 teaspoons Dijon mustard
2 teaspoons sriracha
1 pound skirt steak
Kosher salt and fresh ground pepper
Puree the chopped plums in a blender until smooth. Stir together the pureed plums with the teriyaki sauce, sesame oil, Dijon and sriracha in a large ziplock bag. Add the steak, tossing to coat in the marinade, and marinate in the refrigerator for at least 1 hour.
Remove the steak from the marinade letting most of it drip off the meat into the bag and pat dry on paper towels.
Pour the marinade in the bag into a small saucepan over medium-high heat and bring to a boil. Reduce the heat and simmer for 5 minutes.
Salt and pepper each side of the steak and grill over medium heat on each side for 2 to 3 minutes. Once grilled on both sides, remove from the heat to a cutting board and let rest for 10 minutes.
Slice the skirt steak against the grain and brush some of the boiled marinade on it.
Save some of the marinade to serve with my baby back rib recipe that will be posted Monday.
1 cup of water
1/4 cup soy sauce
1 teaspoon sesame oil
3 tablespoons mirin
5 teaspoons packed brown sugar
1 tablespoon honey
1/2 teaspoon minced fresh ginger
1 garlic clove minced
2 tablespoons cornstarch
1/4 cup cold water
Combine all the ingredients except the cornstarch and 1/4 cup cold water in a saucepan over medium heat. Cook until nearly heated through, about 1 minute.
Mix cornstarch and 1/4 cold water together in a cup; stir until dissolved. Add to the saucepan. Cook and stir sauce until thickened, 5 to 7 minutes. Set aside.
Italian Pan-Fried Lemon Potatoes
1 pound whole small potatoes
2 whole cloves garlic, peeled
2 sprigs fresh rosemary
1 lemon, cut in half
Place the potatoes in a large saucepan and cover with cold water. Add garlic, rosemary sprigs and one lemon half to the water and season well with salt. Place over medium-high heat and bring to a boil. Reduce the heat to a simmer and cook until potatoes are tender when pierced with a fork, about 15 minutes. Drain well and reserve the lemon half, garlic cloves and rosemary.
Let potatoes cool to room temperature and peel them. Cut potatoes in half. Place on a plate until ready to cook.
Zest the lemon half that was not cooked with the potatoes. Chop the reserved garlic and rosemary and mix together with the lemon zest. Set aside.
Heat a large skillet over medium-high heat. Add enough olive oil to cover the bottom of the skillet and heat. Add the potatoes cut-side down to the skillet. Cook until the bottom of the potatoes are a deep golden brown, 3 to 4 minutes. Using a metal spatula, turn the potatoes and cook on the second side for an additional 3 minutes. Remove to a paper towel-lined plate and drain well. Place the potatoes in a serving bowl. Squeeze both lemon halves (cooked and uncooked) over the potatoes and sprinkle with the garlic, rosemary reserved mixture.
Green Beans with Shallots and Almonds
Salt and black pepper to taste
1 pound fresh green beans, trimmed and cut into thirds
2 tablespoons butter
1 shallot, sliced
2 tablespoons chopped parsley
1/4 cup almond slices, toasted
Bring a saucepan of salted water to boil. Add green beans and cook until just tender, 4-5 minutes. Drain in a colander. Set aside.
Heat the butter in the empty saucepan over medium heat. Add the sliced shallot and cook, stirring occasionally, until softened and light golden brown, 4 to 5 minutes. Return the drained beans to the saucepan and add parsley, almonds, and black pepper and toss gently. Transfer to a serving bowl.
In Italian, “torta” simply means a sweet or savory cake. A traditional Italian torta usually includes ricotta cheese, parmesan, parsley, and onions. There are also variations that contain meat and some that are completely vegetarian. These vegetarian tortes sometimes contain artichokes and herbs for flavor. This torta is made in a springform pan instead of a traditional pie pan.
I have made potato tortes many times through the years, but this summer, not only did I have an abundance of potatoes but also an abundance of yellow squash from my CSA share. So I thought why not combine them. Turned out delicious. Serve with a mixed green salad and if you want a side of meat, grilled sausage would be good. This torte also makes an excellent antipasto course. Serve at room temperature cut into thin wedges.
Summer Squash and Potato Torta
1 green onion, finely minced
1 cup grated Parmesan cheese
2 tablespoons all-purpose flour
1 teaspoon dried Italian seasoning
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 pounds small red potatoes, peeled, cut into 1/8-inch-thick rounds
1 1/2 pounds yellow crookneck squash, cut into 1/8-inch-thick rounds
3 tablespoons olive oil
Preheat oven to 375°F.
Butter an 8-inch springform pan. Wrap the outside of the pan in heavy-duty foil.
In a mixing bowl combine the green onion, Parmesan cheese, flour, Italian seasoning, garlic powder, salt, and pepper.
Layer 1/2 of the potatoes in concentric circles in the bottom of the prepared pan, overlapping slightly. Sprinkle with 1/4 of the cheese mixture.
Layer 1/2 of the squash slices in concentric circles on top of the potatoes/cheese mixture. Sprinkle with 1/4 of the cheese mixture. Repeat with a second layer of the potatoes, cheese mixture, squash slices and cheese mixture. Drizzle the olive oil over the top Cover the pan tightly with foil. Bake until the potatoes are almost tender, 90 minutes. Remove the foil; bake uncovered until the torte begins to brown and potatoes are tender, about 90 minutes longer.
Place the pan on a wire rack and let cool to room temperature. Remove the sides of the pan and place a serving plate on top. Turn the torte over and remove the pan bottom. Cut the torte into wedges to serve.
Insalata Caprese (literally, the salad from Capri) is the perfect summertime dish for cooks in a hurry; slicing is the hardest part. The salad was created in the 1950s at the Trattoria da Vincenzo for regulars out for a light lunch. They’d order a just-picked tomato and fresh fior di latte (cows-milk mozzarella — no buffalo on Capri). The salad has evolved on the island to include a few leaves of rughetta (wild arugula) and a pinch of dried wild oregano, both local products; everywhere else in Italy it takes the form of tomato, mozzarella, and basil. The dressing is always a drizzle of extra-virgin olive oil — only. Vinegar would destroy the delicate flavor of the cheese and is never used. Sometimes I add Italian black olives to the salad for a change but it is not traditional.
2 pounds vine-ripened tomatoes (about 4 large), sliced 1/4 inch thick
1 pound fresh mozzarella, sliced1/4 inch thick
1/4 cup packed fresh basil or arugula leaves, washed well and spun dry
1/4 teaspoon dried oregano, crumbled if using arugula instead of basil
3 to 4 tablespoons extra-virgin olive oil
Fine sea salt to taste
Freshly ground black pepper to taste
On a large platter arrange tomato and mozzarella slices and basil leaves, alternating and overlapping them. Sprinkle salad with oregano and arugula and drizzle with oil. Season salad with salt and pepper.
1 lb turkey breast cutlets
1/4 cup all-purpose flour
1/8 teaspoon salt
1/8 teaspoon pepper
1 large egg
2 tablespoons water
1 cup soft bread crumbs
1/2 cup grated Parmesan cheese
1/4 cup butter, cubed
Minced fresh parsley and lemon wedges for serving
Flatten turkey to 1/4-in. thickness. In a shallow bowl, combine the flour, salt, and pepper. In another shallow bowl, beat egg and water together. In a third shallow bowl, combine the bread crumbs and cheese.
Dredge turkey in flour mixture, then dip in the egg mixture and coat with crumbs. Place on a plate and let stand for 5 minutes.
Melt butter in a large skillet over medium-high heat; cook the turkey cutlets for 2-3 minutes on each side or until meat is no longer pink and the coating is golden brown. Sprinkle with parsley and serve with lemon wedges.