Marinated Flank Steak w/ Salsa Verde... and Chocolate Cake for Dessert!

Happy Memorial Day Weekend!

What could be better than a nice juicy piece of steak on this patriotic 3-day weekend!?

Having never made Flank Steak before, I decided to try a recipe we found in our Wine Spectator magazine.  I didn't follow the recipe for the steak because I really wanted to use my own marinade in order to impart the most flavor into the meat.  Flank Steak can be absolutely delicious, or it can easily resemble a piece of shoe leather if not seasoned well and cooked perfectly!  I wanted to avoid the latter, so here is the marinade recipe I used:

Flank Steak Marinade

Ingredients:
1/2 cup soy sauce
2 tbsp. Brown Sugar
2 tbsp. lemon juice
2 tbsp. olive oil
2 cloves garlic, minced
1 tbsp. minced onion
1 tsp. ground ginger
1/2 tsp. ground black pepper

Directions:
Combine all of the above ingredients in a small bowl.  Whisk together.  Place the steak in a shallow baking dish and pour the marinade over the meat.  Cover with plastic wrap and refrigerate for at least 6-8 hours, flipping the meat over halfway through the process. (Note: I left my steak in the marinade overnight).
________________________________________________

The Wine Spectator recipe did provide a fabulous recipe for Salsa Verde, which provided a wonderfully fresh flavor that complimented the steak and cut through its richness perfectly!

Here is the recipe:

Salsa Verde


Ingredients:

Juice and zest of 1 lemon
1 Shallot, chopped
2 cloves garlic, peeled
1 small bunch of fresh parsley
1/2 cup extra virgin olive oil

Directions:
Combine the above ingredients into a blender or food processor.  Blend until smooth.  Store in a sealed container in the refrigerator until ready to use.

_________________________________________________

Cooking the steak was simple and quick!  The key is not to overcook this piece of meat.  Flank Steak is a very lean cut of beef, and therefore will quickly become dry and tough if overcooked... and no steak should EVER be cooked well-done!

So here is what you must do:

Step 1: Drizzle 2-3 tbsp. of olive oil into the bottom of a skillet.  Heat over medium-high heat.

Step 2: Carefully place the steak in the pan and cook for about 3 minutes on each side, depending on its thickness.  The meat should be cooked to medium-rare and retain a pink center.

Step 3: Remove the steak to a cutting board, cover with aluminum foil, and let rest for another 2-3 minutes.

Step 4: Slice the meat into thin strips, being sure to slice against the grain of the meat.  This method ensures that the meat will stay tender.

Step 5: Serve 3-4 strips of meat per person and top with the Salsa Verde!

We paired this dish with a fruity/oaky Malbec from Argentina.  It was delicious!

And for dessert.........

Black Bean Chocolate Cake with Strawberry Sauce

Ingredients:

1 1/2 cups semi-sweet chocolate chips, melted

19 oz. black beans, rinsed and drained

4 eggs

3/4 cup sugar

1/2 tsp. baking powder

Directions:

Preheat oven to 350 degrees.  Grease a square or round cake pan with butter.

Place the chocolate chips in a microwave safe bowl and microwave at 50% power for 1-2 minutes, or until chips are completely melted and smooth.

Combine the beans, eggs, sugar, and baking powder into a food processor, and blend until smooth.  Add the melted chocolate and blend until smooth.

Pour the batter into the baking pan, and bake for 35 minutes, or until a knife inserted into the center comes out clean.  

Let cool 30 minutes before serving.  Top with homemade strawberry sauce (recipe to follow).

Strawberry Sauce

Ingredients:

1 pint fresh strawberries, cleaned and sliced into small chunks

1/4 cup sugar

1 tsp. vanilla extract

Directions:

Combine the strawberries, sugar, and vanilla in a small saucepan.  Bring to a boil over medium-high heat and cook for about 5 minutes until mixture has thickened.

Remove from heat, puree in a blender or food processor, and store in a sealed container in the refrigerator until ready to serve.  

_________________________________________________

I must give credit to my Sister-in-Law for sharing this awesome recipe with me!  It may sound incredibly weird (who makes cake with black beans anyway?!), but believe me, it is the best "healthy" chocolate cake I have ever had!  It turned out dense and creamy, like a cross between a flourless chocolate cake and a brownie.  The homemade strawberry sauce really took it to the next level and was the perfect compliment to the rich dark chocolate :-)

Eat, Drink and be Merry!!!!

Librarian turned Foodie

 

Rigatoni Woodsman Style (Rigatoni alla Boscaiola)

One of the best gifts I received at my bridal shower was the cookbook "Lidia's Italy in America," which was given to me by my mom.  She and I both adore all of Lidia Bastianich's tv shows and recipes!  All of the recipes in this cookbook feature the Italian-American versions of traditional Italian dishes.

Last night, I made Rigatoni Woodsman Style, a recipe that originated in the shepherd community of the Apennines in Italy.  I modified a few of the ingredients based on what I had available in my kitchen at the time --- the modifications I made appear italicized below.

Jeff said that this meal is a "keeper," so I guarantee I will be making it again!

Here is the recipe, along with my modifications:
________________________________________________

Rigatoni Woodsman Style (Rigatoni alla Boscaiola)


Ingredients:

1 teaspoon kosher salt, plus more for pasta pot
1 lb. rigatoni (I used 3/4 lb. penne)
3 tbsp. EVOO
1 medium onion, chopped
1 lb. sweet Italian sausage, without fennel seeds, removed from casing (I used 1/2 pound with fennel)
1 lb. mixed fresh mushrooms (I used one small package of baby bella mushrooms, quartered)
6 fresh sage leaves (I used 2 tsp. ground sage)
28-ounce can Italian plum tomatoes, preferably San Marzano, crushed by hand (I used 3/4 jar of Classico Portobello, Cremini, & Champignon Mushroom sauce)
1 cup frozen peas
1 bunch scallions, chopped (I omitted the scallions)
1/2 cup heavy cream (I substituted 1/2 cup 1% milk)
1 cup grated Grana Padano or Parmigiano-Reggiano (I grated my own Grana Padano)


Directions:

Bring a large pot of salted water to a boil for the pasta.  Slip the rigatoni into the pasta water and cook until al dente.

Heat the EVOO over medium heat in a large pan.  Add the onion and cook until softened, about 4 minutes.  Add the sausage and cook, crumbling with a wooden spoon until the sausage is no longer pink, about 4 minutes.

Next, add the mushrooms, cover, and cook until the mushrooms release their juices, about 2 minutes.

Uncover and add the sage and crushed tomatoes/tomato sauce.

Bring to a simmer.  Slosh out the tomato can/jar with 1 cup of the pasta cooking water and add to the sauce, along with the salt.  Bring the sauce to a simmer and cook, uncovered, until thickened, about 10 minutes.

Once the sauce is thickened, toss in the peas and scallions.  Cook until the scallions wilt, about 2 minutes.  Pour 1 cup of pasta water (I used 1/2 cup pasta water) and the heavy cream into the sauce.  Bring to a boil, and cook until thickened, about 2 minutes.

When the pasta is done, remove it with a spider and add it directly to the sauce, tossing until the pasta is coated.  Remove from the heat and sprinkle with grated Grana Padano or Parmigiano.

Toss the pasta again, and serve immediately.

As you can see, I topped each plate of pasta with another sprinkling of freshly grated Grana Padano!

Delizioso!

________________________________________________

Although I was slightly concerned that my minor modifications to this recipe might make a huge difference in how it tasted, it ended up being very delicious and flavorful!  Unlike a typical tomato-based sauce, this one has much more meaty, creamy, and earthy flavors.  The mushrooms with the mildly flavored sausage is a wonderful combination, and the peas added a nice color, texture, and subtle sweetness to the dish.  The cheese offered the perfect nutty/salty notes to bring everything together nicely on the palate!  I can definitely imagine shepherds in Italy sitting down to this rustic pasta dish at the end of a long day :-)

We paired this dish with a 1998 Brunello di Montalcino.  This well-aged wine was very smooth, with flavors of earth, leather, and some spice.  It went perfectly with our meal!

The label on this bottle is a painting by Sandro Chia, appropriately named "Cocktail".  Oh how I love Italians and their wine!

Librarian turned Foodie

Stella's Fish Cafe... an Uptown delight :-)

Summertime is approaching, and that usually brings about some serious seafood cravings in my world!  If you are a seafood fan, you should definitely try Stella's Fish Cafe, located in the Uptown area of Minneapolis  <http://www.stellasfishcafe.com/>.     

My desire to go here was born a few years ago when I spied their awesome rooftop seating, which is said to be one of the best rooftop dining experiences in the cities!  Unfortunately, rooftop seating depends upon nice weather, and with last night's rain, we had no choice but to be seated inside.  

Nevertheless, I am pleased to report that Stella's provided us with a 5-star dining experience.  The service was impeccable.  From the moment we were greeted by our female server, we knew we were in good hands.  She was remarkably friendly, knowledgeable, and had the most bubbly personality I have ever encountered in any restaurant in a very long time!

Now for the food... ohhhhh the food :-)  I can't help but smile as I recall the shockingly delicious, perfectly executed dishes we enjoyed...

Here is what we ordered:

Appetizers: 

Oysters Rockefeller with spinach, prosciutto, parmesan cheese & Creole hollandaise.  $12.95

This platter of 6 oysters on the half-shell was outstanding!  For someone who has never had oysters before, these were a perfect introduction to such a delicacy.  All of the ingredients seamlessly combine to create a wonderfully rich and creamy bite.  The actual oyster flavor was a bit lost among everything else, but the oysters were perfectly cooked and simply melted in my mouth.  Yum!

Sushi Roll: Rolls Royce $14.95

This picture was taken after more than half of the sushi roll had already been devoured by my companions.  It was a very unique roll filled with spicy tuna and topped with salmon and avocado.  Although I do not consider myself a sushi connoisseur, I thought the presentation was beautiful and the flavors fresh and vibrant!  This is definitely a dish for sharing.

Entrees:

Fresh Catch: Pan-seared Diver Scallops (Nantuckett) with grilled Asparagus  $26.95

These were by far the BEST scallops I have EVER had in my life... again, another melt-in-your-mouth piece of seafood!!!  The asparagus was perfectly crisp and flavorful.  The Lemon Basil Buerre Blanc sauce served on the side was good, but not necessary.  The diver scallops were so fresh and flavorful on their own that I it would have been a crime to douse them with any kind of sauce.  I would order this again in a heartbeat!

Chef's Plate: Scallop Special $29.95

I had the privilege of tasting my Fiance's meal, and this was yet another amazing seafood creation.  The scallops were, again, perfectly cooked and served on a bed of linguine with Morel Mushrooms and shaved Parmigiano Reggiano.  The light garlic butter sauce was the perfect compliment to the dish.  The mushrooms were incredibly rich and flavorful, and definitely the best I have ever tasted in my life!  Again, this is an A+ dish that I would highly recommend ordering if it ever appears on their menu again.  Magnificent!

____________________________________

I will undoubtedly be scouting out the perfect Summer day to return to Stella's Fish Cafe and dine alfresco.  If you live in the cities, I highly recommend dining at Stella's the next time you crave seafood.  A reservation is a must for a Friday or Saturday night, as this place is incredibly popular.  The atmosphere here is very lively and attracts a very diverse crowd of all ages.  Fun, friendly, and fabulously fresh fare... Stella's is an Uptown delight that is not to be missed :-)

Librarian turned Foodie

Crispy Skillet Potatoes with Bacon

I'll admit, everything truly is better with bacon!

If you read my previous post about Rabbit Stew, you may have noticed that a key ingredient in this recipe was in fact, bacon.  Truth be told, I do not often buy/cook bacon.  I must admit that it was my Fiance's idea to purchase it for use in the Rabbit Stew recipe.  (He did get the 1/3 less fat variety, which is just as good as the full-fat stuff, in my opinion).

It isn't that I don't enjoy bacon.  To admit such a thing would be crazy talk! I'm not a huge bacon-for-breakfast person.  However, I absolutely adore the intense flavor it imparts into any dish.   I also believe there are very few savory recipes that are not enhanced by this ingredient.

Today, I share with you the 'Mother of all Potato Recipes!'  My Fiance went head over heels for this flavor-packed side dish, and the leftovers didn't last long!

For once, I can take full credit for this recipe, as it is one of my own invention born out of an attempt to use up a 5lb. bag of Russet Potatoes. I began by simply pulling out all of the potato-friendly ingredients in our kitchen, and then got to work.  Here is the recipe I came up with...

______________________________________

Crispy Skillet Potatoes with Bacon


Ingredients:

3 strips of bacon
1 medium size onion, chopped
3 cloves garlic, minced
1 sprig fresh rosemary, finely chopped
1/2 teaspoon freshly ground black pepper
1 tablespoon Extra Virgin Olive Oil (EVOO), and more for drizzling
6 medium-sized potatoes, thinly sliced (~ 1/8"-1/4" thickness) using a food processor or by hand
Fresh asparagus spears (tough ends removed), sliced into 1 1/2 inch long slices
1/4 cup Parmesan Cheese, grated

Directions:

1:  Cooked the bacon in a large oven-safe skillet over medium-high heat, turning once to brown both sides.  When bacon is crispy, remove it to paper towel to drain.  Reserve the bacon fat in the pan.

2:  Saute the onion and rosemary over medium heat in the skillet with the reserved bacon drippings until tender.  Add the asparagus and garlic to the pan.  Saute 2-3 minutes longer.  Stir in the black pepper.

3: Add the 1 tbsp. of EVOO to the pan, then add in the sliced potatoes and stir to combine with the other ingredients.

4:  Layer the potatoes evenly in the skillet and let them brown over medium heat for an additional 5 minutes.  Do not stir!

5:  Crush the reserved bacon strips into small pieces and sprinkle them evenly over the top of the potatoes.  Follow with a generous sprinkle of grated Parmesan Cheese.  Drizzle evenly with EVOO.

6:  Set the oven to broil and put the entire pan of potatoes under the broiler for 10-15 minutes, or until the top layer of potatoes is golden brown and crispy.

Serve while hot!

As you can see, we had no problem devouring half the pan just the two of us!

These potatoes paired extremely well with the Pinot Noir we had with our meal:

It had a really awesome looking wax sealed bottle!

______________________________________________

I hope you give this recipe a try!  I guarantee it will become part of your recipe repertoire in no time :-)

Librarian turned Foodie

Hasenpfeffer (aka Rabbit Stew)

I know what you're thinking... but trust me, butchering/cooking a rabbit was the most foreign, yet surprisingly delicious experience I have had in my kitchen to date!

Here's how it all started...

My Fiance wanted to surprise me with a "Chopped" style basket of mystery ingredients, from which I could create a meal for the two of us to enjoy, minus the time limit.  Now, if you have ever seen the show "Chopped" on the Food Network, you know that the ingredients the chefs must use in each meal they create are anything but ordinary!

In my special basket I found a whole skinned rabbit, along with Rutabaga, a vegetable I had never cooked before.  Luckily, Jeff had done a little research to make my task a bit easier, and found a recipe a tradiational German rabbit stew called Hasenpfeffer.

To my surprise, this turned out to be an amazing recipe that was quite easy to prepare!  It is unlike the typical fare you might associate with Germany.  If you aren't shy about eating an animal you might see hopping around your yard, give this recipe a try :-)  You may need to call around to some specialty grocers to find one that carries game meat, but it's worth the effort!  Rabbit is a very lean meat with a texture that reminds me of a cross between chicken and pork.  The flavor is more rich than both of these meats, but definitely on the lighter side when compared to animals such as buffalo and venison.

For all you brave souls out there, here is the recipe:

Hasenpfeffer (Rabbit Stew)


Ingredients:
3 lbs. rabbit meat, cleaned and cut into chunks
1/2 teaspoon salt
1/3 cup all-purpose flour
1/2 lb. bacon, diced
1/2 cup finely chopped onion
1 clove garlic, finely chopped
1 cup dry red wine
1 cup water
1 chicken bouillon cube
1 tablespoon red currant jam
1 teaspoon freshly ground black pepper
1 bay leaf
1 sprig fresh rosemary, finely chopped
1/8 teaspoon dried thyme, crushed
2 teaspoons lemon juice
3 tablespoons water
2 tablespoons all-purpose flour

Directions:

1. Cook bacon in a deep skillet over medium-high heat until browned.  Remove to a paper towel to drain.  Sprinkle rabbit with salt and pepper, then toss in 1/3 cup flour to coat, shaking off excess.  Brown the rabbit in the remaining bacon fat, then remove rabbit from skillet and reserve.

2.  Saute the onion and garlic in the remaining fat in the skillet for about 5 minutes until tender.  Stir in the wine, water, and chicken bouillon.  Heat to a boil, then stir in the jam, pepper, bay leaf, rosemary, and thyme.  Return the bacon and rabbit to the skillet, bring to a boil, and then reduce to a simmer.  Simmer for 1 1/2 hours, or until the rabbit is tender.

3.  Remove the bay leaf and discard.  Remove the rabbit from the skillet and place on a serving platter, keep warm.

4.  To make the gravy, combine the 3 tablespoons water, with the 2 tablespoons of flour in a small bowl.  Add the lemon juice and the flour mixture to the skillet and stir over low heat until the juices have thickened. Pour the gravy over the rabbit, or serve alongside the rabbit in a gravy boat.

_______________________________________

We enjoyed the Hasenpfeffer with a side of Oven-Roasted Rutabaga and Carrots...

NOTE: If you have never tried Rutabaga, it is similar to a potato, in that it has a starchy texture and can be baked, roasted, or mashed.  It has a slightly sweet taste that lies somewhere between a potato and a carrot.  

Here is how I prepared them:

First, peel off the tough outer skin of the Rutabaga and chop it into bite-size chunks.  Wash 2-3 carrots and slice them into small chunks, leaving the skin on.  Place the chopped veggies on a small sheet pan, drizzle them with EVOO (I used Tuscan Herb infused EVOO), and sprinkle them with freshly cracked black pepper.  Bake in a 400 degree oven for 20-30 minutes until tender and slightly brown.

The root vegetables were the perfect compliment to the rabbit stew!

We paired the stew with a bottle of Chateauneuf-du-Pape, which proved to be an outstanding combination:

Overall, this meal had a very rustic feel that can only be described as 'Comfort Food'.  I think the Germans got it right with this one!  I don't mind their typical specialties, such as Wienerschnitzel, but the Hasenpfeffer is by far my favorite German meal to date!


Librarian turned Foodie

Feeling Blue? Try a Juicy Blucy @ The Blue Door!

Hello again dear readers!  I confess that it has been quite some time since I last greeted you with a new blog post.  I apologize :-/ I recently returned to my hometown of Clarkston, MI for a week of wedding planning.  Now back, I have resumed my daily kitchen routine (I sorely missed cooking!), as well as my desire to check off a few restaurants from the long list of those I want to visit before leaving this great city!

Tonight, I finally made my way to another 'Diners, Drive-ins, and Dives' restaurant... and what better to blog about than that?  

If you haven't heard, Minneapolis is known for its famous 'Juicy Lucy' burgers, which showcase a molten layer of cheesy goodness oozing out from the center of a thick burger patty.  Tonight we visited yet another famous burger joint, only this one resides in a quiet little neighborhood in St. Paul.  The Blue Door <http://thebdp.com/>  is home to its own version of the Juicy Lucy... the Juicy Blucy!  Instead of featuring a molten center of cheddar or american cheeses, this place is known for stuffing their 1/2 pound burgers with blue cheese.  The tangy richness of the cheese is the perfect compliment to the fatty meat of the burger.  

Jeff chose to get the burger that was featured on 'Diners, Drive-ins, and Dives'.  Their flagship burger, The Blucy, is served with just a layer of pickles and stuffed with blue cheese and finely chopped garlic.  Forget the condiments... you won't need them!  

I tried another version of The Blucy called The Merriam Park, which is a tribute to the neighborhood The Blue Door calls home.  It is stuffed with bacon, blue cheese, and garlic, and topped with a dollop of red currant jelly.  The bacon and currant jelly gave this a much more decadent flavor profile, with the richness of the bacon pairing nicely with the sweetness of the jelly... they captured the beloved salty/sweet combo with this one.  The only con was that my blue cheese did not melt as much as it should have.  However, the cheese in Jeff's burger was perfectly gooey and hot... and after trying his, I was in heaven :-)

I'm not sure burgers photograph the best, especially in low-lighting, but you get the idea!  

The inside of The Merriam Park with red currant jelly on top... unique, but good!

What better to enjoy with a burger than an ice cold beer?  Ironically, I ordered a Blue Moon, which fit perfectly with the theme of our evening... don't you think? :-)

What I learned tonight:

a) Blue no longer connotes being sad in my world!

b) Blue cheese is best served sandwiched between two thick patties of beef and cooked until melty!

c) The Blue Door is worth the wait... although 25 minutes on a Saturday night is not bad at all.  P.S. - they do carryout!

And with that, I bid you good evening and dreams filled with sweet and delicious things!

Librarian turned Foodie