1 pound flank steak 2 garlic cloves, minced
Salt and ground pepper to taste 2 tablespoons sherry vinegar
¼ teaspoon Dijon mustard ¼ cup olive oil
2 spring onions 1 bunch arugula
1/3 cup crumbled blue cheese
Preheat the grill or pan for cooking the steak over medium-high heat. Rub the steak with the garlic and season well on both sides with salt and pepper. Place the steak in the middle of the preheated grill or pan and cook to your desired doneness, 5-6 minutes on each side for medium rare. When the steak is done, remove it from the heat and let it rest for at least 5 minutes.
While the steak cooks, whisk together the vinegar and mustard in a small bowl, season with salt and pepper. Slowly drizzle in the oil while whisking constantly to form emulsified vinaigrette.
Add the onions to the pan after removing the steak and let them brown undisturbed for 1 minute. Turn them over and brown on the other side for 1 minute. Remove the onions from the heat and slice.
Combine the onions and arugula in a bowl and add just enough dressing to coat the leaves. Taste and correct the seasoning before dividing the salad greens between four plates. Slice the steak thinly against the grain and place the slices on top of the greens. Sprinkle with the cheese and serve.
This recipe was adapted from The Working Cook.
June 24 2010 | Recipes | No Comments »
1 3 oz. package of baked ramen-noodle soup mix ¼ cup slivered almonds
1 tablespoon sesame seeds 1-2 tablespoons oil
1 pound, skinless chicken breasts 3 ¼ inch slices of fresh ginger
½ teaspoon salt 3 tablespoons orange juice
3 tablespoons cider vinegar 5 teaspoons soy sauce
5 teaspoons sugar ¾ teaspoons sesame oil
2 cup torn or shredded lettuce 1 shredded carrot
3 chopped scallions
Preheat the oven to 350 degrees. Discard the seasoning package from the ramen soup mix. Crumble the noodles onto a large rimmed baking sheet. Add the almonds, sesame seed and the oil; toss to coat. Bake for 10 minutes. Stir and then bake another 5 minutes or so until the noodles are golden brown.
Meanwhile poach the chicken in a pan with enough water to cover the chicken. Add the ginger slices and the salt and bring to a boil. Cover and reduce the heat to low and simmer until the chicken is no longer pink in the center about 10 - 15 minutes. Transfer the chicken to a cutting board to cool. Discard the poaching liquid. When the chicken is cool enough to handle, shred it into bite-sized pieces with a fork.
Combine the orange juice, vinegar, soy sauce, sugar and sesame oil in a small jar with a tight fitting lid and shake until the sugar has dissolved.
Just before serving combine the shredded chicken, lettuce, carrot and scallions in a large bowl. Add the toasted noodles and the dressing and mix well.
This recipe was adapted from Eating Well.
February 22 2010 | Recipes | No Comments »
½ clove of garlic and a pinch of salt
2 to 3 cups of mixed lettuce, beet greens and /or spinach
Sliced radishes
Sliced scallions
2 hard cooked eggs, peeled and chopped
Feta cheese
Season a wooden salad bowl by rubbing it with the clove of garlic and the salt. Chop the garlic to use in the vinaigrette. Toss the mixed greens with the vinaigrette and garnish with the radishes, scallions, eggs and feta cheese.
Herb Vinaigrette
¼ cup olive oil 2 tablespoons red wine vinegar
½ clove of chopped garlic 2 tablespoons chopped parsley
2 tablespoons chopped oregano 1 tablespoon plain yogurt
1 teaspoon Dijon mustard 1 teaspoon prepared horseradish
1 teaspoon sugar ½ teaspoon salt
Puree in a blender until smooth. Cover and refrigerate for up to 3 days.
This recipe was adapted from March/April issue of Eating Well.
February 22 2010 | Recipes | No Comments »
1 bunch of green onions 1 clove of garlic, crushed
1 ½ tablespoon olive oil 2 Bell peppers, seeded and sliced
1 tablespoon tomato paste 1 ½ tablespoons red wine
½ teaspoon dried oregano Salt and pepper to taste
Dash of Tabasco Grated Parmesan cheese
Sauté the onions and garlic in the oil just until they are tender. Add the pepper slices the sauté a few minutes more. Add the remaining ingredients except the cheese and place in a baking dish. Add the cheese and Bake at 375 degrees for about 45 minutes.
This recipe was adapted from The Frugal Gourmet.
February 22 2010 | Recipes | No Comments »
Scallions
Toasted sesame oil
Salt & black pepper
Preheat the broiler or lightly oiled the grill to medium-high heat. Trim the scallion greens to 5 inches and cut each one in half lengthwise. You will need two to four scallions per person. Arrange the scallions on a shallow baking sheet or on a piece of aluminum foil. Pour a little sesame oil into a small bowl. Using a pastry brush, completely coat the scallions with a thin layer of oil and season with salt and pepper. Place the scallions under the broiler or on the grill and cook until they a golden brown on all sides, 3-5 minutes.
February 06 2010 | Recipes | No Comments »
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