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Posts Tagged ‘New York steak’

Garlic Scape Chimichurri

In Food, Out of Town, Recipes on July 8, 2011 at 10:18 pm

Garlic scapes! They’re pretty, they’re delicious, they’re here for a limited time only! If you see these mild-tasting stalks at the farmers’ market this weekend, pounce. These past few years the garlic scape window has coincided with a visit to my in-laws’ in Vermont. If you have favorite recipes, please share! Last year I tried garlic scape pesto.

Really, REALLY delish, especially over a simple caprese salad or tossed with pasta. Last week I experimented with a Garlic Scape Chimichurri. Chimichurri is a green sauce from Argentina to accompany grilled meats, and we spooned ours over Mr. Foodinista’s expertly grilled New York strip steaks.

To make, I threw a couple scapes in a Cuisinart with some parsley, cilantro and mint from my mother-in-law’s garden, and then added olive oil, red wine vinegar, lemon juice, some chopped shallots, salt and pepper and few red pepper flakes. Total prep time: 5 minutes. And leftovers were great on steak sammies the next day…

THE FOODINISTA’S GARLIC SCAPE CHIMICHURRI

1/2 cup olive oil

2 tablespoons red wine vinegar

2 tablespoons fresh lemon juice

2 garlic scapes, chopped

1 shallot, peeled, halved

1/2  teaspoon fine sea salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon dried crushed red pepper

2 cups (packed) stemmed fresh parsley

1 cup (packed) stemmed fresh cilantro

2/3 cup (packed) stemmed fresh mint

Place ingredients in blender or food processor and purée until well-blended. Spoon over grilled steaks.

 

Far Niente: Sweet Doing Nothing

In Food on June 23, 2009 at 8:57 pm

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In addition to being the name of a winery that turns out killer Cabernet, far niente translates roughly to “sweet doing nothing” or as Webster’s says “pleasant relaxation in carefree idleness.” I was reminded of the value of far niente the other night when I decided to put an Italian spin on dinner, when in fact I should have let the produce relax pleasantly in carefree, unadorned idleness. We had defrosted two awesome bone-in New York steaks (we have a freezer full of beef from Heritage Foods USA) and had picked up some corn and red onions from the farmers market. Our newly planted herb garden is totally out of control—who knew Italian parsley multiplied like rabbits?—so I plucked a handful of Italian parsley, basil and lemon thyme for a makeshift pesto with leftover Marcona almonds to go on the steaks.

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Meanwhile, my husband grilled our loot to perfection. 

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Inspired by a Mario Batali recipe I’d seen, I brushed the grilled corn with balsamic and olive oil, sprinkled with mint from the garden and some red pepper flakes. For the onions, I’d made a balsamic glaze stovetop with more lemon thyme and crushed garlic. And here’s the deal. The pesto on the steaks was great, but did the steaks need the adornment? No. And the corn? I’ll take my corn on the cob with plain old melted butter ANY day. And the grilled onions with the balsamic glaze were certainly enjoyable, but the onions were so perfect, so sweet that again, they didn’t need to be “dressed up.” So next time, I’ll save the herbs for a salad and serve the rest of dinner far niente.

Where’s the Beef?

In Food on March 19, 2009 at 5:59 pm

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I’m anticipating this question from my husband when he gets home tonight to find that he will be eating braised lacinato kale (aka black kale, cavolo nero), and lots of it. More on that—and the state of our marriage—tomorrow. I’m sure he would have preferred a grilled New York steak with mushrooms simply sauteed in a little butter with garlic, like the above from a midweek dinner last week. It’s fast, easy, satisfying and a big hit with boys, who also sometimes need to eat their leafy green veggies…

The Onion Eaters

In Food on February 8, 2009 at 8:43 am

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How can a vegetable that is so cruel be so sweet? We’re talking about onions here. I absolutely refuse to get anywhere near a raw one if I’m wearing mascara. But I looooove them all the same, and after reading my former colleague and CALIFORNIA COOK columnist extraordinaire Russ Parsons’ story on caramelizing onions a couple of weeks ago in the Los Angeles Times, have been obsessing about making a pot of my own. And by “my” I mean “my husband’s.” He is the official onion handler in the house, and so yesterday afternoon, he hauled out the mandolin (two days in a row!) and sliced up several huge onions. These were drizzled with canola oil in a 3 1/2- quart Le Creuset dutch oven and sprinkled with some sea salt. Note: We were only caramelizing the three large onions we had on hand; Russ’s instructions call for six large onions, as well as a 7-quart dutch oven. If you’re going to all this work, better to make a huge amount as Russ suggests, especially since the onions keep for a week in the fridge.

I’m going to let Russ’s story speak for itself—it is required reading with great tips and techniques. I’m told it was the most emailed LA Times story the day it ran—which was the day after the inauguration I might add. And any onion eater will see why. And to echo Russ, stir, stir and stir some more. Ours ended up spooned over perfectly grilled New York steaks. Oh my god. So sweet,rich, complex, like having dinner and dessert all at once. We plan to use the leftovers next week on homemade pizza. Stay tuned!

Onions begin to soften.

Hour #1: Onions begin to soften.

Swimming in liquid.

Hour #2: Swimming in liquid.

Onions beginning to darken; house smells amazing

Hour #3: Beginning to darken; house smells amazing.