Neglect

I know it might look like I’ve been a very bad blogger over the last few months.

In truth, I’ve started a new blog with my other half from high school, Rachel.

You can check us (and new recipes) out here!

Spanish Style Steaks

I love steak.

I love steak more than just any other food.

A great piece of meat, seasoned well and cooked to a perfect medium-rare is like a small view of heaven to me. Maybe that seems a little extreme to some people, but it makes me so very happy.

The other day, I was flipping through my Jamie Oliver Jamie’s Food Revolution cookbook (one of my favorites!) and saw this steak recipe. I thought it looked great, so I decided to tweak it and try it. So very glad I did! I served this with some great asparagus (recipe to come) and some store bought bruschetta.  So yummy, and the colors were absolutely beautiful too.

Spanish Style Steaks

  • 2 beef filets
  • Olive oil
  • Salt
  • Pepper
  • Smoked Paprika
  • 1 large clove of garlic
  • 2 red bell peppers
  • 1 lemon

Heat a grill pan to very hot. Generously sprinkle steaks with salt, pepper, and smoked paprika. Drizzle with olive oil, and rub the steaks to get well coated in oil and spices.

Cut bell peppers in quarters, removing all innards.

Cut one end off of the garlic clove.

Once the pan is smoking slightly, put steaks and peppers on it (note: might want to open a window at this point. Hello smoke!). Every minute or so flip peppers and steaks. Each time you flip the steaks, rub them with garlic clove, and press down.

I cooked ours for about 4-5 minutes, then removed to a plate to rest. This resulted in a perfectly juicy medium rare steak. I cooked the peppers for probably another 5 minutes at least, until softened and starting to char nicely. Remove these to a plate and drizzle with olive oil.

To serve, slice the well rested steak thinly against the grain. Drizzle with lemon juice, and serve with peppers.

Salted Browned Butter Rice Krispie Treats

I don’t have much of a sweet tooth. I like desserts, but I don’t crave them like some people do. If I bake a cake, I usually wind up throwing most of it away a week or two later. I love creme brulee, but only once in a while. Cheesecake? Occasionally, and I prefer it to be tart.

However, throw some salt into the mix, and I’m a goner.

Anything with the magical mix of sweet and salty I will eat until I’m sick. I love it. Love love love.

These rice krispie treats are one of the ultimate (and easy) treats. Crunchy, chewy, salty, sweet: I’m in heaven.

http://smittenkitchen.com/2009/11/salted-brown-butter-crispy-treats/

The (mostly) Dairy Free Life

The boy is back (hooray!), and in thinking about what to cook over the weekend, I stumbled across this article:

http://www.thekitchn.com/thekitchn/cooking-discussion/on-doing-without-dairy-142339

The article itself isn’t bad, but the comments below make some fantastic dairy alternative suggestions that I can’t wait to try out!

Fettuccine Alfredo

The boy has been out of town on business all week, so I decided to take advantage of that fact and make something with loads of dairy. This was pretty much the perfect recipe to accomplish that. I’ve always loved alfredo, typically poured from a jar, but once I started making my own, there was no going back.

The recipe really couldn’t be easier

Fettuccine Alfredo

  • Heavy cream
  • Butter
  • Parmesan (the good stuff)
  • Salt
  • Pepper
  • Fresh nutmeg (optional)
  • Pasta (Fettuccine really is best)

Put a pot of salted water on to boil for the pasta.

Melt the butter in a saucepan, then add an equal amount of cream. Add pepper and nutmeg to taste, then a little salt (Parmesan is pretty salty). Heat until barely simmering. Turn heat off and put grated Parmesan in. I typically add about half the amount of cheese as cream/butter. Stir around to melt the cheese, and let sit.

Cook pasta according to directions. Taste the sauce to see if it needs any more salt, then add the noodles to the pan. Toss is all together, then sprinkle on a little more cheese, just because you can. If the sauce is too thick, pour in a little pasta water.

I’d like to say that I ate a salad with this, but I didn’t. Just lots and lots of pasta.

Braised Short Ribs

A really good way to judge how much we like a dish is how long it takes us to make it again. In this case, we only lasted a week before we made it, which is especially impressive considering how much time this dish takes to make. It’s an extremely easy dish, but it takes a lot of time.

The first time we made it, we started in the morning, let it cook for 4 hours, pulled it out for at least an hour to cool before sticking it in the fridge for a few hours (the blessing/curse of cast iron heat retention), pulled it out of the fridge, scooped off the fat, and reheated. The second time, I put it on as soon as I got home from work, and then let it cool overnight so it was ready the next day. Super easy, just can’t be rushed.

SO worth it.

Here’s the full recipe:  http://thepioneerwoman.com/cooking/2011/03/short-ribs-in-tomato-sauce/

Do yourself a big favor and make it!

St-Germain Gin and Tonic

We have a new favorite drink at our house; one that will transition perfectly into summer.

I love a good gin and tonic, and I love St-Germain, a French elderflower liqueur. The combination of the two is brilliant!  The boy makes it perfectly, and I’m a very happy girl.

St-Germaine Gin and Tonic

  • 1½ parts Gin
  • 1 part St-Germain
  • 3 parts Tonic Water
  • Lime wedge

Combine first three ingredients in a glass with ice. Squeeze in lime and stir. Serve with a lime wedge garnish.

Official recipe: http://www.stgermain.fr/cocktails.php?r=GT

 

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