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a recipe repository

14 March 2006

Grilled Steak Sandwich with Portobellos, Grilled Onions and Fontina (Tyler Florence)

(4 stars)
London Broil and Portobello Sandwich

Prep Time: 30 minutes
Cook Time: 25 minutes
Yield: 4 servings



1 1/2 pound London broil
1/2 cup olive oil, plus more for brushing steak
Salt and pepper
1/4 cup balsamic vinegar
4 portobello mushroom caps, cut in slices
1 Vidalia onion, cut in rings
1/2 cup mayonnaise
1 tablespoon grated horseradish or grainy mustard
1/2 cup chopped fresh parsley
1/2 lemon, juiced
4 pieces ciabatta bread, split horizontally
1/4 pound Fontina, sliced
1/3 cup (packed) coarsely chopped arugula leaves

Preheat oven broiler for 5 minutes.
Brush both sides of London broil with olive oil and season with salt and pepper. Place the steak on a broiler pan and broil about 4-inches from the heat source, about 5 minutes per side. Lay the portobellos and onions in a single layer on a sheet pan lined with aluminum foil. Drizzle with oil and vinegar then put in the oven and roast for 10 minutes. Remove the steak to a cutting board. Let rest for 5 minutes then slice the steak thinly against the grain.

In a small bowl, combine mayonnaise, horseradish, parsley, and lemon juice. Spread mayonnaise mixture on both sides of the split ciabatta. Lay several slices of steak on the bread and mound with a bit of mushrooms and onions. Cover with a couple of slices of cheese. Garnish with arugula, and serve.

Espresso Brownies Recipe (Giada De Laurentiis)

(3.5 stars)
Espresso Brownies Recipe courtesy Giada De Laurentiis

Prep Time: 12 minutes
Inactive Prep Time: 30 minutes
Cook Time: 35 minutes
Yield: 36 bite-size brownies

Nonstick vegetable oil cooking spray
1/3 cup plus 2 tablespoons water
1/3 cup vegetable oil
2 large eggs
2 tablespoons plus 2 teaspoons espresso powder
1 (19.8-ounce) box brownie mix (recommended: Duncan Hines)
3/4 cup semisweet chocolate chips
1 teaspoon vanilla extract
1 1/2 cups powdered sugar
1 tablespoon unsalted butter, room temperature


Preheat oven to 350 degrees F.

Spray a 9 by 13-inch baking pan with nonstick spray. Whisk 1/3 cup of water, oil, eggs, and 2 tablespoons espresso powder in a large bowl to blend. Add the brownie mix. Stir until well blended. Stir in the chocolate chips. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, about 35 minutes. Cool completely.

Meanwhile, dissolve the remaining 2 teaspoons of espresso powder in the remaining 2 tablespoons of water in a medium bowl. Whisk in the vanilla. Add the powdered sugar and butter and whisk until smooth. Pour the glaze over the brownies. Refrigerate until the glaze is set. Cut into bite-size pieces. Arrange the brownies on a platter and serve.

Polenta Squares with Mushroom Ragu (Giada De Laurentiis)

Polenta Squares with Mushroom Ragu

Prep Time: 20 minutes
Cook Time: 20 minutes
Yield: 36 bite-size hors d'oeuvres

2 cups boiling water
3 tablespoons butter, at room temperature
1 teaspoon salt, plus more for seasoning
1/2 cup quick-cooking polenta
1 tablespoon olive oil
8 ounces cremini mushrooms, chopped
1/2 cup chopped onion
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1 clove garlic, minced
3/4 cup dry Marsala
1/2 teaspoon all-purpose flour
2 tablespoons chopped fresh Italian parsley leaves



Bring the water, 1 tablespoon butter, and 1/2 teaspoon salt to a boil in a heavy medium saucepan. Gradually whisk in the polenta. Reduce the heat to medium-low. Stir constantly until the polenta thickens, about 5 minutes. Pour the polenta into a greased 9 by 9-inch baking pan, spreading so that it is 1/3-inch thick. Cover and let stand at room temperature until set, about 15 minutes.

Meanwhile, heat the oil in a heavy large frying pan over medium-high heat. Add the mushrooms and onion. Sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of pepper and saute until the juices evaporate, about 8 minutes. Add the garlic and saute until the mushrooms are golden brown, about 2 minutes longer. Decrease the heat to medium-low. Add the Marsala. Cover and simmer until the Marsala has reduced by about half, about 5 minutes. Stir the flour and remaining 2 tablespoons of butter in a small bowl to form a paste, then stir the paste into the mushroom mixture. Cover and simmer until the sauce thickens slightly, about 2 minutes. Remove from the heat. Stir the parsley into the ragu. Season the ragu, to taste, with more salt and pepper.

Cut the polenta into 36 bite-size squares. Arrange the polenta squares on a platter. Spoon the warm ragu atop the polenta and serve immediately.

Herb-and-Lemon-Roasted Chicken with Smashed Broccoli and Garlic (Tyler Florence)

Herb-and-Lemon-Roasted Chicken with Smashed Broccoli and Garlic

1 1/4 hours to make + 5 hours to marinate

Give yourself plenty of time to marinate the chicken; I usually do this the morning I plan to serve it. The smashed broccoli and garlic remind me of the soft, overcooked vegetables of my youth. It's mushy and satisfying. To me, chicken and broccoli is a classic combination that doesn't need rice or potatoes to go with-it's perfect the way it is.

Serves 2

Chicken
1 cup extra-virgin olive oil
Zest of 1 lemon, peeled in big strips
4 garlic cloves, smashed
4 fresh thyme sprigs
2 fresh rosemary sprigs
2 bay leaves
2 tablespoons finely chopped fresh chives
2 tablespoons finely chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh tarragon
1 lemon, sliced in paper-thin circles
2 bone-in chicken breasts, 8 ounces each, skin on
Sea salt and freshly ground black pepper
1/2 cup Chicken Stock (page 156)
Juice of 1/2 lemon
1 tablespoon unsalted butter

Broccoli

2 tablespoons extra-virgin olive oil
Pinch of red pepper flakes
5 garlic cloves, coarsely chopped
1 bunch broccoli, about 1 pound, including stems, coarsely chopped
1 cup Chicken Stock (page 156)
1/4 cup plain yogurt

Sea salt and freshly ground black pepperStart by marinating the chicken because it will take the longest. To infuse the oil with flavor and create a base for the marinade, combine the olive oil with the lemon zest, garlic, thyme, rosemary, and bay leaves in a small pot and place over very low heat. You don't want to fry the herbs, just steep them like you're making tea. When the oil begins to simmer, shut off the heat and let it stand for 10 minutes. Pour the fragrant oil, solid pieces and all, into a bowl and put it in the refrigerator to cool.

Combine the chopped chives, parsley, and tarragon in a small bowl. Stuff 2 lemon slices under the skin of each chicken breast, along with half of the mixed chopped herbs. Put the chicken in a resealable food storage bag and pour in the cool herb oil, turning to coat really well. Toss in the remaining half of the chopped herbs, seal the bag, and refrigerate at least 5 hours or as long as all day.

Remove the chicken from the refrigerator about 15 minutes before cooking so it won't be too cold when it goes into the pan; cold chicken takes longer to cook. Preheat the oven to 350°F. Put a cast-iron (or regular ovenproof) skillet over medium heat. Drizzle the bottom of the pan with a 2-count of olive oil and heat until almost smoking; this will keep the chicken from sticking. Season the chicken with a fair amount of salt and pepper and put it in the pan, skin side down. Cook for 5 minutes or until the skin begins to set and crisp. Flip the chicken and brown another 5 minutes. Flip it yet again, so the skin side is down, and transfer the entire pan to the oven. You want the chicken to render its fat and the skin to crisp up. Roast the chicken for 20 to 25 minutes or until cooked through. While that's in the oven, move on to the broccoli.

Heat the olive oil in a medium pot; add the red pepper flakes and garlic. Throw in the broccoli and toss to coat in the garlic and oil. Pour in the chicken stock, cover, and let the broccoli steam for 10 minutes. When it is quite soft, pulse the broccoli a few times in a food processor, or better yet, use a handheld blender if you have one. The broccoli should be partly smooth and partly chunky. Stir in the yogurt to give the broccoli some body and season with salt and pepper.

Transfer the chicken to a platter and keep it warm while preparing the pan sauce. Pour out all but 1 tablespoon of the rendered chicken fat and return the skillet to the stovetop. Add the chicken stock and lemon juice and cook over medium heat, scraping up the flavors with a wooden spoon. Cook the liquid down to a syrup, about 5 minutes. Stir in the butter to smooth out the sauce and turn off the heat.

Spoon the smashed broccoli onto 2 plates, lay the chicken on top, and drizzle with the pan sauce. This is comfort food!

Sage Roasted Pork Tenderloin with Dried Plum Sauce (Tyler Florence)

Sage Roasted Pork Tenderloin with Dried Plum Sauce
Serves 2

Plum Sauce
1 bottle fruity red wine, such as Pinot Noir
1/3 cup sugar
2 tablespoons red wine vinegar
3/4 cup pitted prunes
Sea salt and freshly ground black pepper

Pork Tenderloin
4 fresh sage leaves
1 pound pork tenderloin
Sea salt and freshly ground black pepper
Extra-virgin olive oil

Start with the plum sauce, because it takes longer than the pork. Combine the red wine, sugar, vinegar, and prunes in a pot. Cook over medium heat until the prunes simmer down and get really soft, about 20 minutes. While that is cooking, move on to the pork.

Preheat the oven to 400F. Arrange the sage sprigs in a row down the length of the pork tenderloin and tie with butcher's twine to hold them in place. Season the pork all over with salt and pepper. Put a cast-iron (or regular ovenproof) skillet over medium-high heat. Coat the bottom of the pan with a little olive oil and get it almost smoking. Add the pork to the pan and sear on all sides until nicely browned and caramelized. Transfer the whole thing to the oven, pan and all, and roast the pork for 10 to 12 minutes.

Puree the prune mixture in a food processor or with a handheld blender. The prunes will thicken the sauce; season with salt and pepper. Cut the string off the pork but leave the sage leaves in place. Slice the pork tenderloin on a slight bias into 1-inch-thick pieces. Drizzle the sauce over the pork.

Slow-Baked Salmon with Asparagus and Honey-Onion Marmalade (Tyler Florence)

Slow-Baked Salmon with Asparagus and Honey-Onion Marmalade
Serves 2

Salmon and Asparagus
1/4 bunch fresh flat-leaf parsley
1/4 bunch fresh chives
1/4 bunch fresh tarragon
1/4 bunch fresh cilantro
1 1/2 teaspoons dry mustard
Juice of 1 lemon
1/4 cup plus 3 tablespoons canola oil
Sea salt and freshly ground black pepper
2 salmon fillets, 6 to 8 ounces each, skin removed, about 1 inch thick (6 ounces should be fine unless you are violently hungry)
1 bunch asparagus, stems trimmed (just bend the ends till they break off)

Marmalade
1 tablespoon canola oil
1 Vidalia onion, sliced
2 tablespoons orange juice
1 1/2 teaspoons honey
Sea salt and freshly ground black pepper

Preheat the oven to 250?F and line a baking pan with aluminum foil. Combine the herbs, dry mustard, lemon juice, and 1/4 cup of the canola oil in a food processor and pulse to make a puree. Season the puree with salt and pepper and set aside to let the flavors marry. Place both the fish and asparagus in a baking pan and drizzle them with the remaining 3 tablespoons of canola oil; season with salt and pepper. Bake the salmon and asparagus for 20 minutes. While they cook, make the marmalade.

Heat a skillet over medium-low heat. Coat the pan with oil and add the onion. Add a couple of tablespoons of water to help the onion break down and slowly cook it, stirring, until it caramelizes and releases natural sugars, about 20 minutes. When very soft and cooked down, stir in the orange juice and honey. Season with salt and pepper. The mixture should have the consistency of marmalade.

Remove the salmon and asparagus from the oven. Drizzle the salmon and asparagus with the herb puree and serve with the honey-onion marmalade on the side. Garnish the plate with a few fresh herbs.

Dad's Meatloaf with Tomato Relish(Tyler Florence)

*****
Servings: 6 to 8

TOMATO RELISH:

Extra-virgin olive oil

I onion, finely diced

2 garlic cloves, minced

2 bay leaves

2 red bell peppers, cored, seeded, and finely diced

2 tomatoes, halved, seeded, and finely diced

1/4 cup chopped fresh flat-leaf parsley

1 (12-ounce) bottle ketchup

1 tablespoon Worcestershire sauce

Sea salt and freshly ground black pepper

MEATLOAF:

2 1/2 pounds ground beef

3 eggs

Leaves from 2 fresh thyme sprigs

Sea salt and freshly ground black pepper

3/4 to 1 cup fresh bread crumbs (2 or 3 slices stale white bread, crusts removed, pulsed in the food processor)

3 bacon slices

Coat a skillet with a 2-count of oil and place over medium heat. Saute the onion, garlic, and bay leaves for a few minutes to create a base flavor. Throw in the red peppers and cook them for a couple of minutes to soften. Now add the tomatoes; adding them at this point lets them hold their shape and prevents them from disintegrating. Stir in the parsley, ketchup, and Worcestershire: season with salt and pepper. Simmer the relish for 5 minutes to pull all the flavors together. Remove it from the heat: you should have about 4 cups of relish,

Preheat the oven to 350 degrees F. This is where you get your hands dirty. In a large mixing bowl, combine the ground beef with 1 1/2 cups of the tomato relish, the eggs, and thyme; season with salt and pepper Add the bread crumbs in stages, starting with 3/4 cup; you may not need all of them. To test, fry a small “hamburger” patty of the meatloaf until cooked; the patty should hold together but still have a soft consistency. Taste the patty for seasoning.

Fill a 9x5-inch loaf pan with the meat mixture and tap the pan on the counter so it settles. Flatten the top with a spatula and cover with another 1/2 cup of the tomato relish. Lay the bacon across the top lengthwise. Place the pan on a cookie sheet; this prevents the liquid from dripping and burning on the bottom of the oven. (I also recommend rotating the meatloaf a few times so the bacon browns evenly.)

Bake the meatloaf for 1 to 1 1/2 hours until the bacon is crisp and the meatloaf’ pulls away from the sides of the pan. Remove the meatloaf from the oven and let it cool a bit before slicing. Serve with the remaining tomato relish on the side. Unbelievably moist!


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Panama Pancakes (Foster's Market)

(5 stars)
Panama Pancakes

2 cups all-purpose flour
1/4 cup sugar
2 tablespoons light brown sugar, packed
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 eggs, separated
2 cups buttermilk
12 tablespoons unsalted butter, melted
1 tablespoon dark rum
1 pint strawberries, hulled, sliced
2 bananas, sliced
1/2 cup sweetened flaked coconut

Yield: 20 (4-inch) pancakes

Mix the flour, both sugars, baking powder, baking soda and salt in a large bowl and set aside.

Whisk egg yolks, buttermilk, 6 tablespoons of the butter and rum in a separate bowl and set aside. Whisk the egg whites in a separate bowl until soft peaks form.

Meanwhile, heat a griddle over medium-high heat until a drop of water dances on the surface. Spread about 1 tablespoon of the butter evenly on griddle. Add flour mixture to liquids and stir just until well blended. Gently fold in the whites; do not overmix.

Scoop about 1/4 cup batter to make each pancake, spreading it or allowing it to settle. Space pancakes 2 inches apart. Cook until batter forms bubbles. Flip the cakes and cook about 2 minutes more. Repeat, using remaining butter as needed on griddle between batches. Top with berries, bananas and coconut; add syrup.

Variation: Omit brown sugar from batter and sprinkle it on pancakes just after it's been poured on the griddle. The sugar melts and is a nice surprise when you bite into the pancake.

Garden Vegetable Frittata (Foster's Market)

This tasty Frittata can be made up to 2 hours in advance. Serves 6


1 Tbsp each olive oil and butter
3 small red potatoes, cut into 1/4-in.-thick slices
1 small red onion, thinly sliced
1 small zucchini, cut into 1/4-in. thick rounds
1 small red bell pepper, diced
1 cup firmly packed fresh baby spinach leaves, washed
1 cup shredded Gruyere or sharp cheddar cheese
1 tsp salt
1/2 tsp black pepper
10 large eggs, lightly beaten
1/4 cup cream cheese, small pieces
1 Tbsp chopped fresh rosemary


1. Preheat oven to 400 degrees F. In 12-in. ovenproof, nonstick skillet, heat oil and butter over medium-high heat. Add potatoes and onion; cook, stirring occasionally, 10 to 12 minutes, until lightly brown and crispy. Add zucchini and bell pepper; cook 3 to 4 minutes, until zucchini is lightly cooked. Add spinach; cook 1 minute, until wilted.

2. In bowl, whisk Gruyere, salt, pepper and eggs; pour over vegetables in skillet. Remove skillet from heat. Gently shake skillet to move eggs through vegetable mixture. Scatter cream cheese over egg-vegetable mixture. Top with rosemary. Place skillet in oven.

3. Bake 18 to 20 minutes, just until eggs are set. Remove from oven. Cut into 6 wedges. Serve immediately or let cool to room temperature.