HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.
Showing posts with label Steak. Show all posts
Showing posts with label Steak. Show all posts

Thursday, February 7, 2013

Flank Steak Diane and how I fell in love with New York


Flank Steak Diane, Photo by Fine Cooking Magazine 

         Beef prices have escalated this year to the point where a perfectly ordinary New York Strip is 15.99 a lb.  Filet Mignon? 29.99. Last week, I even noted that our favorite neighborhood bistro's Steak Frites has diminished in size and risen $4.00 in price.  So when Fine Cooking’s February/ March issue arrived, I was excited to see a recipe for Steak Diane that used the humble flank steak. It just so happens that flank steak is on special this week at Fresh Direct for 5.99 a lb.  Now I have a special connection to Steak Diane.  It goes way back to my first visit to New York.  Bear with me and I’ll get to that story in its entirety. First, Fine Cooking’s budget friendly recipe. 

Monday, April 30, 2012

Steak Pizzaiola


         My friend Kate says that when she lived in Santa Fe NM, people used to refer to their local Whole Foods market as “Whole Paycheck”. The Whole Foods nearest me is certainly more expensive than most of the neighborhood groceries but then the produce is magnificent and almost everything in the store is either organic or close to it.  Then Trader Joe’s moved into the same geographical locale.  Everyone in the area noted the sizeable price differences on very much the same caliber of food. Trader Joe’s features any number of products with a green halo around them. Those that are not completely organic are pretty close to it.  But what price differences!  So it was not entirely a surprise when I went to Whole Foods this week and discovered a whole raft of Sale items.  Among these was Sirloin Steak at 6.99 a lb. marked down, according to the signage, from 12.99 a lb.  The price alone would have instantly attracted me.  But Whole Foods reputation for minimally processed foods is another huge draw. It’s reflected in everything the store does down to the wrapping my sirloin came in which is branded as “Great-Tasting Meat from Healthy Animals.’ Sold!   From there, it was just a matter of how to cook the steak in a new way.  I discovered a recipe for Steak Pizzaiola.

Thursday, February 2, 2012

Asian Spiced Flank Steak With Basmati Rice and Mango Salad


You can serve the steak atop the salad...
Or make the salad all by itself...either way, these dishes are terrific!

         If there is a first for everything, today’s Chewing the Fat qualifies.  The first in this case was my discovery that one of my go-to heroes of the kitchen seriously let me down.  I went to his well-thumbed cookbook.  I found a chicken recipe that had a lot going for it –combining lemons and curry.  It looked relatively easy, involved a quick yogurt marinade and a simple roast in the oven.  It was awful.  A dreadful color, it took ‘tangy’ to a place I couldn’t get away from fast enough.  But lo and behold, what was under the chicken was fantastic! A wonderful rice salad with crunchy cashews, fresh mint, ripe mango and crisp haricots verts folded into fragrant basmati rice was a total winner.  So for the first time ever, I decided to share the salad with you and forget all about the chicken.  What to serve with the rice salad was a no-brainer.  I’ve collected any number of steak recipes and it seemed to me that a recipe for Asian inflected Flank Steak would be a perfect accompaniment to my hero’s terrific rice salad.

Monday, October 3, 2011

Peruvian Steak and Potato Stir-Fry Or Lomo Saltado courtesy of Grace Parisi of Food and Wine



At the Mercado Central in Santiago,
you can dine on all the fresh seafood
 from the market...
even if you're not entirely sure what it is.

         I’ve had the good fortune to travel to South America several times.  But I have only touched down in Peru. On my way back from Santiago de Chile, our plane made a stop there.  I must confess that Chilean food left me a little cold.  The Chileans will basically eat anything that comes out of the sea. While that befits a country that is a sliver of land an average of 110 miles wide with a 2653 mile Pacific coastline, it leads to eating all manner of sea creatures. Many of these look strangely like barnacles.  In fact, I think it would be possible to eat an entire seafood dinner at the famous Marcado Central without being able to identify a single thing on your plate.  The only meal I relished in Santiago was at a Brazillian steak house.  By the time we got there, I was dying for some bife.  I should have gone next door…to Argentina. Now there’s a country that is a fantastic place to eat – especially if you’re mad for meat.  I am a complete carnivore but after my last trip, I had an appointment with my cardiologist who asked what in god’s name I’d been eating.  Apparently I’d had at least one beef empanada too many.  But when I saw this recipe for a dish with Peruvian roots, it had some important things to recommend it.

Thursday, August 25, 2011

Balsamic & Soy Glazed Steaks, Chicken and Beef Sliders, Shitake Mushroom Ragu, Caprese Salad and Strawberry Cupcakes--All in honor of our Birthday Girl!




Andrew and the Birthday Girl
Last week was the 12th birthday of our godchild, Olivia.  Now since Andrew and I saw her within her first hours here on earth, it’s sometimes unbelievable that all those 12 years have passed with the speed of summer lightening.  And that for all twelve of those birthdays we have celebrated with our own Birthday Party with her other two ‘Uncles’, Shawn and Terry.   This year was no exception except that this year we spent a whole weekend celebrating because Olivia and her parents stayed with us.  If the title of this post terrifies you for its size, this issue of Chewing the Fat is really an amalgamation of several delicious meals we had last weekend.  The food was wonderful and Olivia got to bake alongside her Uncle Andrew to produce delicious Martha Stewart-inspired Strawberry Cupcakes.  

Monday, June 6, 2011

Skirt Steak with Sweet Corn, Haricots Verts and Pesto



        I don’t know whether you’ve been following the histrionics that have been going on over the re-designed Bon Appetit.  The new editor, Adam Rapoport, has taken over from Barbara Fairchild, who bowed out when Conde Nast moved the magazine from California to New York and she wouldn’t.  Mr Rapoport knows a thing or two about magazines having been at GQ for over ten years.  And he knows a bit about food since he worked as an Editor and Writer for the James Beard Foundation’s publications office before that.  His first issue was dedicated to Italy and didn’t seem to arouse much anxiety.  Next, however, he had the temerity to feature Gwyneth Paltrow on the cover and you’d think he’d knocked over Ruth Reichl with his car. 

Friday, May 7, 2010

New York Strip Steaks with Mushroom Sauce and Cornmeal-Crusted Onion Rings


      
        Friday night has been Steak night at our house for a long time. New York Strip is right up there with our favorites.  It’s easy to cook on the stove top and the chewier texture of the steak appeals to the meat-eater extinct.  You can be a purist and simply salt and pepper the steak vigorously, put it into a very hot pan with a tablespoon of peanut oil and one of butter and you’ve got a beautiful steak in about 8 minutes.  But occasionally we like to try it with a sauce to give it another dimension.  This mushroom sauce is both easy and delicious, a take on one we say Tyler Florence making on Tyler’s Ultimate, his terrific show on Food Network. And along with it, nothing goes better than Ina Garten’s Cornmeal Crusted Onion Rings and some simple sautéed spinach.  So on to the recipes.