Steak au poivre with mustard sauce

July 20, 2010

Steak au poivre with mustard sauce
Simple to Spectacular by Jean- Georges Vongerichten & Mark Gittman, pg 276

1 ½ to 2 pounds boneless ribeye or sirloin steaks, about 1” thick
salt
4 T cracked black pepper, more or less
2 T butter
2 T neutral oil, such as canola or grapeseed
1 T cognac
¼ cup Dijon mustard
½ cup heavy cream

Sprinkle the steaks with salt and press about 1 tsp of pepper into each side of the steaks. Put the butter and oil in a 10 or 12 inch skillet and turn the heat to medium high. When the butter melts, turn the heat to high and add the steaks. Cook until almost done, 3 to 4 minutes per side for rare. Turn off the heat and transfer the steaks to a warm platter in the oven.

Add the cognac to the pan, turn the heat to low and stir, then add the mustard and cream. Bring to a gentle boil, then reduce the heat to low.

Add the steaks and any accumulated juices to the sauce and turn once or twice. Serve.

How I did it: I used the only boneless steak that Trader Joe’s had that day. They were small sirloins. I pounded them between waxed paper for a bit. Everything I was serving with the steaks (steamed Swiss chard, broiled asparagus) is very quick cooking so it all had to be done at once. I didn’t have cognac and I don’t use cream, so I didn’t do the sauce as described. I melted butter in a sauce pan, added white wine and Dijon mustard. It was thin, but decent.

The steaks turned out really nice. They were fabulous. The sauce was good enough (would have been fabulous if I could have used the cream!)

Jalapeno-peach turkey breast

Saturday, July 17, 2010

Today is the third Saturday which means I work in at the thrift store in the morning. It went well, but I forgot to eat breakfast before I went. Needless to say, I was starving by the time we were done at noon. I beat-feet to Mac’s and ate there, but… it’s Saturday, so I also had wine. Then a friend showed up and we talked and drank, drank and talked.

Then I went grocery shopping for the turkey breast for the bbq. Whole Foods Market had one when I was there on Wednesday, so I figured I’d be safe picking one up today. I had to make a few concessions since they didn’t have the fresh ones any longer. The one I bought was semi-frozen. I hadn’t reread the recipe in a couple of days and I knew I’d be forgetting things and coming back, but I shopped anyway.
I didn’t need to get that many things on the second trip, just wood chips for the bbq. I should have picked up some more jalapeños, but didn’t.

Then I came home, put the turkey on to marinate (that was at about 4PM) and took a nap. I need a hobby. Saturdays are just too long if you don’t have anything to do.

Here’s a reminder: read the entire recipe before starting. The turkey had to marinate for 3-6 hours. After not letting the steak marinate long enough on the 6th, I wasn’t going to short the time for the turkey. So, this turned into a two day event.

This recipe calls for 1 cup of peach preserves, but the recipe for peach preserves is: peaches and sugar, cook until syrupy. So, I adjusted the recipe to accommodate that.

Jalapeño-peach turkey breast
Weber’s Big Book of Barbeque, Jamie Purviance and Sandra S. McRae, pg 270

For the marinade:

1 T black peppercorns
1 T cumin seeds
1 T chili powder
1 T dried oregano
1 T dried sage
1 tsp granulated garlic
¼ cup fresh lime juice
2 T extra virgin olive oil

1 turkey breast, 4-5 pounds, bone in.

For the Jam:

6 firm, ripe peaches, peeled and chopped
1 cup peach preserves
2/3 cup peach juice
¼ cup granulated sugar
2 T cider vinegar
4 jalapeño peppers, seeded and chopped
1 T chopped fresh cilantro

Mesquite chunks for grilling, soaked in water at least 30 minutes.

For the Paste: Toast the cumin seeds until fragrant. Combine the cumin seeds and peppercorns in a spice mill and grind into a coarse powder. Add the remaining herbs and the lime juice and oil, mix into a paste.

Rinse the turkey and pat dry, place in a gallon sized resealable bag and cover with the marinade. Refrigerate for 3-6 hours.

For the jam: In a heavy bottomed sauce pan, combine the peaches, preserves, sugar, and peach juice. Cook over medium-low heat until the peaches are cooked and the juice is thick, about 30-40 minutes. (Allow to cool, and puree in a food processor if desired). Add the cilantro, jalapeños and cider vinegar

Grill over indirect heat for 1-1 ½ hours or until temperature reaches 170° degrees. Let stand for 20 minutes before slicing.

How I did it: I took two days to make this because I didn’t get started early enough on Saturday and Sunday I had to read the book for book club and didn’t want to risk not getting that finished, since I’m the moderator.
This could easily be done in one day, throw on the marinade in the morning, then make the jam while the turkey bbqs.

Since the recipe for making peach preserves is so simple, I blanched, peeled and chopped twelve peaches. There was enough peach juice that I didn’t need to add any extra. I cooked six of them with one cup of sugar for about 20 minutes, added the remaining peaches (no additional sugar) and cooked until thick, another 20 minutes. I added the cilantro and jalapeños to the jam for the last 10 minutes. I wanted the flavors to blend more. I only had one fresh jalapeño, so I used a handful of pickled jalapeños. It was good with fewer jalapeños. The sweetness balanced the spiciness of the marinade.

For the paste: I think my granulated garlic is about 20 years old. I smelled it and couldn’t really smell anything, so I used about 1 T of garlic paste instead. It seemed to work well.

I used a boneless turkey breast and decreased the cooking time. I started them skin side down, for 20 minutes, turned them over for 20 minutes, then checked the temp. The smaller of the two breasts was done, but the larger breast needed about 10 more minutes.

During the last 10 minutes, I threw some asparagus on the grill (spray with olive oil). I served the turkey with steamed greens, asparagus and topped the turkey with the jam.

I manage to actually cook the turkey right. I didn’t burn it and the center was actually cooked. I think this is a first, which is good because that turkey breast cost me $36 at Whole Food. I would have been pissed if I’d ruined it.

Leek risotto with lemon fish

Friday means happy hour at Mac's, so I wanted something fast and easy (cooking with wine--not in the food). This is ready in under 30 minutes.

Leek risotto with lemon fish
Flavors, by Donna Hay, pg 96

3 leeks, thinly sliced
5 cups or so of vegetable broth
*1 cup white wine
2 T olive oil
1 cup Arborio rice
½ cup parmesan cheese, shredded
2 T lemon juice
cracked black pepper

Lemon fish:
2 T lemon rind, shredded
2 T flat leaf parsley, chopped
4 firm white fish fillets
2 T lemon juice

For the risotto: Heat the broth until simmering in a separate pan. Thinly slice the leeks and break into rings, heat the oil in a large skillet. Sauté the leeks for about 5 minutes, add the wine and the rice, sauté for 1 minute or until wine is absorbed. Add the broth, one ladle at a time until absorbed. Start the timer when the first ladle of broth is added. Cook for 18-22 minutes. Save one ladle of broth to add later.

For the fish: toward the end of the cooking cycle for the risotto, heat 1 T olive oil in a skillet , add the parlsey and lemon rind, sauté. Add the fish and cook for 2 minutes on each side. Add the lemon juice. Season with sea salt

When the risotto is finished, add the parmesan, black pepper, lemon juice and remaining ladle of broth. It should be a little soupy, not too soupy.

Serve in bowls with the fish on top.

How I did it: I used Mahi Mahi, skipped the pepper in the risotto, added wine to the risotto. The technique for the risotto (used here) is the one I learned years ago from Cooking up an Italian life, and it has served me well for all sorts of risotto. Tried and true and pretty easy.

North African Spiced Fish

I decided to go shopping between appointments today which threw off my routine. I had about 15 minutes before the next appointment and I was getting a hungry so I went to Carl’s Jr and got a bun-less burger (actually a menu item). Well, that means I won’t be hungry for dinner (that was dinner). So, I didn’t cook when I got home. Keeping with new-found tradition, here is something I made recently.

June 13, 2010

This is pretty easy and very tasty. An easy dinner to make quickly.

North African Spiced Fish
Mediterranean Diet, pg 362

Half a large bunch of fresh cilantro
Half a large bunch of flat-leaf parsley
8 garlic cloves, crushed
1 tsp sea salt, or more to taste
1 T freshly ground cumin
1 T ground or crushed dried red chile pepper, or more to taste
1 T ground mild red paprika, or more to taste
½ cup extra virgin olive oil
¼ cup freshly squeezed lemon juice
6 to 8 small salmon steaks

Chop together the cilantro and parsley to make one cup of finely minced herbs.

Crush the garlic with the salt to make a paste (use a mortar or back of a spoon). Combine the garlic, salt, minced herbs, cumin, chile, paprika, olive oil and lemon juice in a small saucepan or skillet. Set over medium heat and warm until hot but not boiling. Taste the mixture and adjust to taste.

Place the fish in a baking dish large enough to hold them in one layer. Pour the warm marmalade over the fish and cover with plastic wrap. Set aside for an hour or so, refrigerating if necessary.

When you’re ready to cook, set the over at 450 degrees.

Uncover the fish and transfer the dish, with the marinade to the oven.* Every five minutes or so, baste the fish with the marinade. Bake for about 20 minutes or until done.

*Do not put a cold glass or ceramic dish in a hot oven. Bring it to room temperature first or put it in a cold oven, before preheating the oven.


How I did it: I followed this recipe exactly. It was very good. I’ll make it again.

Lebanese fish baked in a tomato-cilantro sauce (kousbariya)

I got home late and didn't really feel like cooking and my refrigerator is full!! So, I had left-overs before they go off. I hate wasting food to carelessness. So here is a recipe I made in June and, therefore, won't be revisited for at least a year.

This is yummy and pretty fast (the way I do it). I’ll keep this as a regular recipe.

Kousbariya (Lebanese Fish baked in a tomato-cilantro sauce)
The new Mediterranean Diet by Nancy Harmon Jenkins, pg 370

2 pounds firm-textured white fish fillets such as cod, scrod, haddock or snapper
a little flour for dusting the fish
¼ cup extra virgin olive oil
1 medium onion, halved and thinly sliced
1 garlic clove, chopped
3 very ripe tomatoes, seeded and chopped, or 4 whole canned tomatoes, drained and chopped.
1 T ground cumin
1 cup minced cilantro
sea salt and freshly ground pepper

Cut the fish into serving size pieces, about 1 inch thick. Lightly dust with flour Heat 2 tablespoons of the olive oil in a heavy skillet or sauce pan. When hot, add the fish and brown slightly.

When the fish is done, discard the oil and wipe out the pan with paper towels. Add 2 T olive oil and heat over medium-low. Add the onion and garlic and sauté until soft but not brown, about 10-15 minutes. Add the tomatoes and cook, stirring occasionally, until the tomatoes have given off their juices and started to thicken, about 10 minutes. Stir in the cumin and cilantro. Taste for seasoning and add salt and pepper if necessary.

Heat the oven to 350 degrees. Arrange the fish pieces in a shallow baking dish or gratin dish and cover them with the sauce. Bake for about 20 minutes or until the fish is done and the sauce is bubbling. Serve immediately.

How I did it: I skipped step one completely. I used tilapia and left the filets whole (just laid them flat in the pan and covered them with the sauce). I used canned whole tomatoes, coarsely chopped. Other than that, I followed the rest of the recipe.

It was terrific. I will definitely make this again.

Poached salmon in wine sauce

I wanted something fast and easy tonight, so I abandoned the scheduled meal and poached some salmon. I like having left-over salmon for salads or for a quick lunch with left-over quinoa or rice.

Poached salmon in wine sauce (home recipe)

1-2 pieces of salmon , 6-8 oz each
juice from one lemon
½ cup white wine
1 T butter
1 T olive oil
½ onion, chopped
2 cloves garlic, chopped
1 T fresh tarragon, chopped
1 T fresh dill, chopped
1 T fresh thyme, chopped
1 small lemon, thinly sliced
salt to taste

Heat the olive oil and butter in a skillet, when hot add the onion and sauté for about five minutes. Add garlic and sauté for one more minute. Add the lemon juice (watch for splattering) and wine. Add the herbs and salt. Add enough water to cover the fish. Heat to simmering. Add the fish, skin side down if a fillet. Cover. Reduce heat and cook for 10 minutes or until fish is done.

If making a reduction sauce, drain the liquid. Scrape the pan. Add the liquid back into the pan and bring to a simmer. Cook until reduced by half. Add 1-2 T butter, whisk until melted. Continue cooking until reduced to ¼ of original amount.

What I would change: I’m not sure it needs butter at all and the water makes it harder to reduce. Consider adding parsley to the poaching liquid. It was very lemony. It would be better with more wine and less water.

I served it over quinoa with steamed kale. (start the kale before you begin cooking the fish).

This will make good left-over salmon for salads and it was pretty quick, about 20 minutes.

Ground turkey taco salad

The other day, I was binge shopping at Trader Joe’s and bought the lamb and some ground turkey. I used the lamb yesterday and decided I should probably use the turkey today before I forget and it goes off.

I looked up a recipe for ground chicken taco salad in Better Homes & Garden’s “Chicken” cookbook. It looked pretty good, but it called for an entire jar of salsa and chili powder. I didn’t want to use the last of my picante sauce and I don’t have any chili powder (lots and lots of chile powder but no chili. Chili powder has dried chiles, cumin, oregano and garlic powder. Chile powder is just ground dried chiles.)
So I improvised a new recipe. The amounts for the spices are estimates. After the meat is cooked, check for spices.

Linna’s turkey (or chicken) taco salad

1 pound ground chicken or turkey
2 T olive oil
1 medium onion, diced
3 cloves garlic, minced
1-1 ½ tsp cumin seeds
½ - 1 tsp pasilla chile powder (or ancho)
salt
1 large tomato, chopped
1 small can of diced chiles
1 T diced pimentos
½ cup Pace hot picante sauce
1 can of black beans
Mexican Rice (optional)
Lettuce, rinsed, dried and cut into pieces for a salad
Avocados (optional)
Olives (optional)
Cheese (optional)
Additional salsa (optional)

Heat a large skillet and add 1 T olive oil. When hot, add the onions and cumin seeds and sauté for about five minutes. Add garlic, chile powder, salt. Sauté for a couple of minutes. Push the onion and garlic to one side and add the additional 1 T of olive oil. Let heat for a minute or so. Add the ground turkey. Break up with a wooden spatula. Sauté, stirring frequently. When the meat is about half cooked, add the tomato, canned chiles, picante sauce and pimentos. Sauté until the meat is cooked through. Taste and adjust spices.

While that is cooking, drain the beans (reserve some of the liquid) and heat through. When heated, mash with a potato masher. Add liquid if needed to make a nice paste.

If you have any Mexican Rice, heat that. I’m still working on a recipe for that, but I improved my last attempt by adding more Pace Picante to it.

To assemble, scoop beans onto a plate, top with rice, add turkey mixture, surround with lettuce. Garnish with cheese, avocados, additional salsa, as you like.

Mexican Rice (work in progress)

1 cup long grain white rice
2 Cups water
1 medium onion, diced
3 cloves garlic, minced
1 large tomato, diced
1 T cumin seeds
1 T coriander seeds
1 tsp salt
1 T olive oil
½ cup corn (optional)

In a large skillet, heat the olive oil. When hot, add the onion and sauté for about 5 minutes. Add the garlic and sauté for another minute. In the mean time, toast the cumin seeds and coriander seeds in a dry skill. When toasty and fragrant, cool slightly and run through a spice mill until powdered. Add to the onions and garlic.

Add the rice to the onions and garlic, sauté for a minute until it glistens with oil (you might need to add a bit more oil to the pan). Add the two cups water and bring to a boil. When nearly all the water is absorbed, about 10 minutes, add the tomato. Cook until all the water is absorbed, total 15-20 minutes. Add salt, ½ tsp at a time, check seasonings.

Mine has been too bland (but last time I made it I forgot the garlic and didn’t toast the cumin or add the coriander, that might have had something to do with it).

Pace Hot Picante sauce can fix this if it’s not to your liking.