I LOVED THIS MENU!! All my notes are at home, but maybe I can remember.... here's what we were to cook -
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Here's a suggestion but now that I'm at home and not going to school I'm came for anything! Woot
It's a more casual menu.
Seared Flank Steak w/Shallot-Mustard Sauce
Oven Fries with Lemon-Fennel Salt
Green Salad with Feta and Fresh Fruit
Now I can only hope for good weather so we can enjoy this dinner outside with a nice bottle of wine.
1 flank steak, about 1-1/2 lb.
Kosher salt and freshly ground black pepper
1 Tbs. corn oil
6 Tbs. cold unsalted butter (4 Tbs. cut into 1/2-inch cubes)
3 Tbs. finely minced shallot
3 medium cloves garlic, minced
1/2 cup dry red wine
3/4 cup low-salt beef broth
1 tsp. chopped fresh thyme
1 tsp. Dijon mustard
1 Tbs. chopped fresh tarragon
Set a rack in the center of the oven and heat the oven to 400°F. Season the steak generously with salt and pepper. Heat an ovenproof 12-inch sauté pan over high heat until very hot. Add the oil to coat the pan and sear the steak on one side until well browned, about 1-1/2 minutes. Flip with tongs and cook until the second side is well browned, about another 2 minutes. Put the pan in the oven and roast until the steak is cooked to your liking, 5 to 7 minutes for medium rare. Transfer the steak to a cutting board and let rest, lightly covered with foil, while you make the sauce.
Set the same skillet over medium heat and add 2 Tbs. of the butter. When the butter melts, add the shallot and garlic and cook until soft and translucent but not browned, about 2 minutes. Add the wine, increase the heat to medium high, and boil until syrupy, 2 to 4 minutes. Add the broth and thyme and boil until about 1/3 cup of liquid remains, 6 to 8 minutes. Reduce the heat to low and whisk in the mustard. (Don’t let the sauce boil after the mustard is added.) Stir in the 4 Tbs. butter cubes, a few at a time. Stir in half the tarragon and season the sauce to taste with salt and pepper.
With a sharp knife, slice the steak thinly across the grain on the diagonal, drizzle with the sauce, and sprinkle with remaining tarragon.
Oven Fries
2 lg russet potatoes about 1 3/4 pounds peeled and cut lengthwise into 1/4 -1/2” sticks.
2 Tbs Extra Virgin Olive Oil
Lemon-Fennel Salt
Put the sliced potatoes in cold water to rinse off starch. Remove potatoes after about a minute and drain. Dump water and refill with enough to cover the potatoes by 1 1/2 inches and add some kosher salt. Put a baking sheet in the middle of the oven and preheat oven to 450. Bring to a boil over high heat. As soon as it comes to a boil turn the heat down so they simmer for about 3 minutes. Gently drain and place on paper towels to dry. Place in a bowl and gently toss with the olive oil. Remove pan from oven and arrange the potatoes quickly on the sheet pan leaving about 1/2 inch between slices. Roast for about 15 minutes, turn fries over and roast again for about 6-8 minutes and turn again till nicely brown. Total cook time is about 30 minutes. Finish with Lemon Fennel Salt.
Lemon Fennel Salt –
1/2 tsp fennel seeds
1/2 tsp coriander seeds
1/4 heaping tsp. white peppercorns
1 tsp finely grated lemon zest
1/2 tsp kosher salt
Toast fennel, coriander and peppercorns in a small dry skillet over med. heat until fragrant, about 2 mins. Pour into a mortar or spice grinder and grind till a fine powder. In a small dish combine the lemon zest and salt with the spices.
Green Salad
4 tablespoons olive oil
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 pinch white sugar
1 teaspoon chopped fresh parsley
1 teaspoon fresh lemon juice
2 cloves garlic, chopped
1 avocados - peeled, pitted, and cubed
4 cups mixed salad greens
1/2 cup sliced almonds
2 ounces feta cheese, crumbled
1. In a large bowl, whisk together the olive oil, white wine vinegar, mustard, salt, pepper, sugar, parsley, lemon juice and garlic. Add the avocado, and stir to coat with the dressing.
2. Just before serving, add the salad greens, and toss to coat with dressing. Sprinkle sliced almonds and feta cheese over the top.
You can add sliced pears or tangerines supremes.
I'm excited about preparing the planned dinner, although if I doing a full dinner menu, I find it fun to do a dessert too. May I suggest a dessert to add to the menu for those who would like to prepare it? Here it is (it is actually a Cuisine at Home recipe):
STRAWBERRY- LEMON BUTTERMILK PIE
FILLING:
1½ cups granulated sugar
1 cup buttermilk
1 Tbs flour
2 large eggs
2 large egg yolks
½ tsp vanilla extract
minced zest and juice of 1 lemon
pinch of Salt
SHELL:
One 9-inch unbaked pie shell
TOPPING:
¼ cup honey
juice of 1 lime
2 pints strawberries, hulled and halved
whipped cream
1. Preheat oven to 350°F.
2. Prepare filling: Whisk all ingredients together in a large bowl until blended. Pour into pie shell and place on a baking sheet. Bake until filling is just set, yet still a bit jiggly, 40-50 minutes. Remove from oven and cool to room temperature; chill if not serving right away. (Let chilled pie stand at room temperature for 15 minutes before serving.)
3. Prepare topping: Heat honey and lime juice until melted. Pour over berries and let stand at least 5 minutes. Just before serving, arrange on pie with a slotted spoon. Top individual servings with whipped cream.
Yield: One 9-inch pie
Cooking Tips
*Don't top the pie until just before serving or the filling will collapse. You could serve the berries on the side also.
Recipe Source:
Cuisine at Home
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Loved the sauce for the steak - mine was about 1" thick, so I did put in the oven, but for a very short time, because we like it rare.
The potatoes! also loved the spice blend tossed into the fries.
Salad was nice...
Lemon Buttermilk Pie with mascerated strawberries - oh my, this was so good (made it a 2nd time for Easter yesterday!) The combination of honey and lime is just great with the berries. The first time I didn't do whipped cream, not a real fan, but yesterday I did and the guys really liked it.
I'd give the dinner a strong 8 - but, remember the dinner I'm coming off..... Can't compare...
Did anyone else do the dinner?
~~~~~~~~~~~~~~~~~~~~
Here's a suggestion but now that I'm at home and not going to school I'm came for anything! Woot
It's a more casual menu.
Seared Flank Steak w/Shallot-Mustard Sauce
Oven Fries with Lemon-Fennel Salt
Green Salad with Feta and Fresh Fruit
Now I can only hope for good weather so we can enjoy this dinner outside with a nice bottle of wine.
1 flank steak, about 1-1/2 lb.
Kosher salt and freshly ground black pepper
1 Tbs. corn oil
6 Tbs. cold unsalted butter (4 Tbs. cut into 1/2-inch cubes)
3 Tbs. finely minced shallot
3 medium cloves garlic, minced
1/2 cup dry red wine
3/4 cup low-salt beef broth
1 tsp. chopped fresh thyme
1 tsp. Dijon mustard
1 Tbs. chopped fresh tarragon
Set a rack in the center of the oven and heat the oven to 400°F. Season the steak generously with salt and pepper. Heat an ovenproof 12-inch sauté pan over high heat until very hot. Add the oil to coat the pan and sear the steak on one side until well browned, about 1-1/2 minutes. Flip with tongs and cook until the second side is well browned, about another 2 minutes. Put the pan in the oven and roast until the steak is cooked to your liking, 5 to 7 minutes for medium rare. Transfer the steak to a cutting board and let rest, lightly covered with foil, while you make the sauce.
Set the same skillet over medium heat and add 2 Tbs. of the butter. When the butter melts, add the shallot and garlic and cook until soft and translucent but not browned, about 2 minutes. Add the wine, increase the heat to medium high, and boil until syrupy, 2 to 4 minutes. Add the broth and thyme and boil until about 1/3 cup of liquid remains, 6 to 8 minutes. Reduce the heat to low and whisk in the mustard. (Don’t let the sauce boil after the mustard is added.) Stir in the 4 Tbs. butter cubes, a few at a time. Stir in half the tarragon and season the sauce to taste with salt and pepper.
With a sharp knife, slice the steak thinly across the grain on the diagonal, drizzle with the sauce, and sprinkle with remaining tarragon.
Oven Fries
2 lg russet potatoes about 1 3/4 pounds peeled and cut lengthwise into 1/4 -1/2” sticks.
2 Tbs Extra Virgin Olive Oil
Lemon-Fennel Salt
Put the sliced potatoes in cold water to rinse off starch. Remove potatoes after about a minute and drain. Dump water and refill with enough to cover the potatoes by 1 1/2 inches and add some kosher salt. Put a baking sheet in the middle of the oven and preheat oven to 450. Bring to a boil over high heat. As soon as it comes to a boil turn the heat down so they simmer for about 3 minutes. Gently drain and place on paper towels to dry. Place in a bowl and gently toss with the olive oil. Remove pan from oven and arrange the potatoes quickly on the sheet pan leaving about 1/2 inch between slices. Roast for about 15 minutes, turn fries over and roast again for about 6-8 minutes and turn again till nicely brown. Total cook time is about 30 minutes. Finish with Lemon Fennel Salt.
Lemon Fennel Salt –
1/2 tsp fennel seeds
1/2 tsp coriander seeds
1/4 heaping tsp. white peppercorns
1 tsp finely grated lemon zest
1/2 tsp kosher salt
Toast fennel, coriander and peppercorns in a small dry skillet over med. heat until fragrant, about 2 mins. Pour into a mortar or spice grinder and grind till a fine powder. In a small dish combine the lemon zest and salt with the spices.
Green Salad
4 tablespoons olive oil
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 pinch white sugar
1 teaspoon chopped fresh parsley
1 teaspoon fresh lemon juice
2 cloves garlic, chopped
1 avocados - peeled, pitted, and cubed
4 cups mixed salad greens
1/2 cup sliced almonds
2 ounces feta cheese, crumbled
1. In a large bowl, whisk together the olive oil, white wine vinegar, mustard, salt, pepper, sugar, parsley, lemon juice and garlic. Add the avocado, and stir to coat with the dressing.
2. Just before serving, add the salad greens, and toss to coat with dressing. Sprinkle sliced almonds and feta cheese over the top.
You can add sliced pears or tangerines supremes.
I'm excited about preparing the planned dinner, although if I doing a full dinner menu, I find it fun to do a dessert too. May I suggest a dessert to add to the menu for those who would like to prepare it? Here it is (it is actually a Cuisine at Home recipe):
STRAWBERRY- LEMON BUTTERMILK PIE
FILLING:
1½ cups granulated sugar
1 cup buttermilk
1 Tbs flour
2 large eggs
2 large egg yolks
½ tsp vanilla extract
minced zest and juice of 1 lemon
pinch of Salt
SHELL:
One 9-inch unbaked pie shell
TOPPING:
¼ cup honey
juice of 1 lime
2 pints strawberries, hulled and halved
whipped cream
1. Preheat oven to 350°F.
2. Prepare filling: Whisk all ingredients together in a large bowl until blended. Pour into pie shell and place on a baking sheet. Bake until filling is just set, yet still a bit jiggly, 40-50 minutes. Remove from oven and cool to room temperature; chill if not serving right away. (Let chilled pie stand at room temperature for 15 minutes before serving.)
3. Prepare topping: Heat honey and lime juice until melted. Pour over berries and let stand at least 5 minutes. Just before serving, arrange on pie with a slotted spoon. Top individual servings with whipped cream.
Yield: One 9-inch pie
Cooking Tips
*Don't top the pie until just before serving or the filling will collapse. You could serve the berries on the side also.
Recipe Source:
Cuisine at Home
~~~~~~~~~~~~~~~~~~~~~
Loved the sauce for the steak - mine was about 1" thick, so I did put in the oven, but for a very short time, because we like it rare.
The potatoes! also loved the spice blend tossed into the fries.
Salad was nice...
Lemon Buttermilk Pie with mascerated strawberries - oh my, this was so good (made it a 2nd time for Easter yesterday!) The combination of honey and lime is just great with the berries. The first time I didn't do whipped cream, not a real fan, but yesterday I did and the guys really liked it.
I'd give the dinner a strong 8 - but, remember the dinner I'm coming off..... Can't compare...
Did anyone else do the dinner?
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com