HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.

Thursday, December 11, 2014

Evan and Sarah Rich's Grilled Strip Steaks with Green Bean Chimichurri



Food and Wine has just come out with another of its compendiums of recipes, this one titled “Chef’s Easy Weeknight Dinners” (Time Inc. Affluent Media Group 2014).  There are all kinds of recipes here from soups to seafood, side dishes to desserts.  What strikes me is their overall simplicity.   Apparently, Chefs are every bit as time-pressured as the rest of us.  Or perhaps more so.  Can you imagine cooking all day and then going home and doing it all over again?   That’s likely why the book is loaded with recipes none of which take over 55 minutes to make, the majority even less than that. So in keeping with my promise of pre-holiday meals that are full of flavor and not so full of effort, today’s recipe is for a main dish that’s hard to beat for simplicity.  It’s Steak and it takes all of 35 minutes to get on the table.

Monday, December 8, 2014

Lazy Man's Lasagna with Turkey Sausage Bolognese


        


At our house, we seem to have gone into high Christmas gear this week. So I have decided to feature posts from now until the big day that minimize your time in the kitchen and maximize the flavor you get out of some terrific recipes all that come together in under an hour at most.   The first is a Lasagne recipe that knocked me out. I have to confess to having been a terrible Lasagna snob.  I think true lasagna is rich in béchamel sauce, with a ragu that’s been melding flavors for hours in an all-afternoon of cooking and reducing and tasting.  My kitchen has been draped with crinkle-edged lasagna noodles parboiled on the stove more times than I can remember.  And I still make lasagna that way.  Not for me the Americanized versions that I’d been subjected to at some long-ago student dinners.  The version I found most awful was the one with cottage cheese.  But I was craving a baked pasta dish when I came across a recipe in Bon Appetit that gave a prep time of 45 minutes and then baked for another 45.  This sounded very do-able on a weeknight.  But believe it or not, I managed to cut the time down to a little over an hour!  And this lasagna, while hardly authentic Italian, is absolutely terrific.  It’s so good, it should be emailed to everyone in the family who says they can’t cook.  It’s so good, it would convince a girl to marry the guy who made it.   And since this recipe is for 4 servings, you won’t be left eating a huge pan of lasagna until Spring.  Served with a green salad, it’s a dinner not to be forgotten.