New York Strip Steak with Peppercorn Cream Sauce

This recipe was from my French cookbook, and I was taught the proper way to prepare it by a proper French chef.  In other words, it is sheer perfection!

Yield:  2 entree servings

Ingredients:

2 boneless New York strip steaks

Salt, to taste

3 tablespoons cracked multicolored peppercorns

2-3 tbsp butter

3 tbsp cognac

3/4 cup heavy cream

Directions:

Bring the steaks to room temperature and pat dry.  Season each side with salt.  Spread peppercorns out on a cutting board and crack them - the easiest way to do this is with the underside of a heavy frying pan.  Then press each side of the steaks into the peppercorns, lightly coating them.

Saute the steaks in the butter over high heat for 3-4 minutes per side.  Remove the pan from the heat and add the cognac.  Return pan to heat, turning slightly to allow the flames to reach the pan and flambé the meat.  When the flames die down, remove the steaks from the pan and reserve, covering with foil to keep warm.

Add the cream to the pan and bring to a boil.  Reduce for 5-10 minutes, or until sauce reaches a smooth, creamy consistency.  Taste and adjust seasonings if necessary.

Spoon sauce onto the plate, then slice steaks on the bias and fan over sauce.  Serve while warm!

Tips:  If the steaks are not cooked to desired doneness, finish in the oven while cooking the sauce (a 350 oven should do it!).  If you are not comfortable with flambéing the meat, you can skip that step.  This recipe will be delicious either way!  Enjoy!

Sharp Cheddar Potatoes au Gratin

This recipe is extraordinarily easy, as the main ingredient is frozen shredded hash browns!

Ingredients:
4 cups of frozen shredded hash browns
2 cups heavy cream
2 cups shredded sharp cheddar cheese
4 tbsp butter, melted
1 tbsp fresh rosemary, minced
1 tsp garlic powder
1/4 tsp paprika
1/4 cup sliced green onion
Salt and pepper, to taste

Directions:
Thaw hash browns for about 15 minutes in advance.

Preheat oven to 350 degrees. Mix hash browns, heavy cream, 1 1/2 cups of the cheddar cheese, melted butter and spices in a large bowl.  Season to taste with salt and pepper.

Next, butter 8 ramekin dishes (1/2 cup size) and fill with hash brown mixture.  Sprinkle remaining cheese over the top.  Bake 20-30 minutes or until golden brown and bubbly.  Sprinkle with additional paprika and top with green onions, if desired.

Tips:  You could also make this in larger ramekins or a full size baking dish, for larger portions.  Try different cheeses for variety.  Enjoy!

Beef and Barley Stew

Here's a savory stew for a wintry day!  This is a great recipe for a Sunday afternoon; it will make the whole house smell nice.

If you've got time, I recommend making a loaf of bread to go along with the stew.  It isn't really much work, just a bit of patience waiting for it to rise, along with a dab of pre-planning the night before.  Here's the easiest bread recipe around :  No-Knead Bread

Yield:  6-12 portions, depending on portion size (and hunger size!)

Ingredients:

4 slices of bacon, diced

1 tablespoon olive oil

2 pounds lean beef, cut into bite sized pieces

3 tablespoons flour

1 cup diced celery

8 ounces sliced mushrooms

1 1/2 cups chopped onion

4 garlic cloves, minced

2 cups sliced carrots

6 cups beef broth

2 bay leaves

1/2 cup pearled barley

2 large potatoes, peeled and cut into cubes

Salt and pepper, to taste
Chopped parsley, for garnish (optional)

Directions:

Cook bacon over medium heat in a large pot until almost crisp.  Toss beef with flour, salt, and pepper.  Add to pan and sear until brown on outside, about 5 minutes.

Add mushrooms, onion, celery, carrots, and garlic to pan.  Cook over medium heat until vegetables are tender, about 15 minutes.  Add beef broth and bay leaves, then simmer for about 45 minutes.

Next, add barley and potatoes and reduce heat to low.  Simmer for about an hour longer, or until potatoes and meat are tender.

Tips:  This is a stew!  You can basically dd whatever you have on hand that will enhance the flavor.  I've added normal things like peas, green beans, and leeks to stews, or more interesting things like beans, shrimp, pasta, and asparagus.  Just make sure you cook it long enough to combine the flavors, and that whatever you add works together.  Enjoy!

Midnight Flame

There are so many good things about this recipe... I mean, it's a shot, for starters.  And it's absolutely delicious.  Plus, you get the additional thrill of setting it on fire!  It doesn't get much better than this.

I renamed this for the purposes of my NYE party, but it is really a Flaming B-52 Shot.  Watch Episode 5 above to see us enjoying it!

Ingredients:
1/3 shot Kahlua
1/3 shot of Bailey's Irish Cream
1/3 shot Grand Marnier
A few drops of Bacardi 151

FIRE

Directions:

Begin by pouring the Kahlua into the shot glass.  Then slowly pour the Bailey's in, using the back of a spoon to layer it over the top of the Kahlua.  Next, using the same method, add the Grand Marnier to the glass.  Sprinkle with a few drops of Bacardi 151.  Using a lighter, carefully light the shot on fire.

Now you have two choices - blow the flame out and drink quickly, or, while the shot is still flaming, place a straw in the bottom of the glass and drink.  Either way, it's delicious!  Cheers!

Grilled Portobello Mushroom Pizzas

This is a creative, healthy and delicious take on pizza that is easy to make! 

Yield:  Appetizer - 12 servings ; Entree - 3 servings 

Ingredients:
6 large cleaned portobello mushrooms
Olive oil, for brushing
Kosher salt
Black pepper
1 cup marinara sauce, homemade or store bought
1 cup mozzarella cheese, grated
3/4 cup fresh parmesan cheese, grated
3 basil leaves, halved 

Directions:
Preheat grill to high heat.  Brush both sides of mushrooms with olive oil and sprinkle insides with salt and pepper.  Place mushrooms on grill bottom side up.  Grill for 2-3 minutes per side, rotating half way through.

Remove from grill and drain top down for a minute.  Once slightly cooled, place mushrooms bottom side up.  Fill with sauce and distribute cheese equally between mushrooms. 

To melt cheese properly, either place mushrooms back on grill (turned off and reducing in heat) or oven until cheese melts.  Alternately, cover with aluminum foil and rest for 10 minutes or so, cheese should be melted by then.  When finished, garnish with fresh basil and place on a cutting board.  Cut into triangles like a pizza. Serve immediately. 

Tips:  Switch out the sauce or toppings for any variety that suits your tastes; pesto, white sauce, meat, other vegetables, etc.  I made a blue cheese and red pepper version (as you can see from the pics), one with mozzarella and pepperoni,  and a veggie one.  As with any pizza, the sky is the limit as to the options!

If you don't have a grill, you can easily sautee these on the stove, then cook them in the oven to melt and brown the toppings.  Enjoy!

Spinach Salad with Goat Cheese, Cranberries, and Toasted Almonds

My boyfriend's mother, who is like a cuter, sweeter, and more fashionable version of Martha Stewart, made me this recipe over the holidays.  I believe she made it up, cause that's just the kind of lady she is....  It's sweet, tangy, healthy and delicious - I've made it about six times since.  Thanks Lyla - and I'm sorry if I changed any measurements, if so, it wasn't purposeful!

Lyla's Spinach Salad Ingredients:

1 package fresh baby spinach leaves
3/4 cup almond slices, toasted
3/4 cup dried cranberries
1 package (4 oz) goat cheese
Poppyseed dressing (about 1/2 a bottle)

Directions:
Toast almonds in the oven at 350 degrees for about 5 minutes, or until golden brown.  Remove and cool.  Toss spinach with chilled dressing, goat cheese, cranberries and almonds. 

Tips:  If preparing in advance (straight from Lyla's kitchen!), store separate ingredients in ziplock bags and toss together just before serving.  All of these ingredients can be easily modified in portion size to suit your tastes - I used more dressing and extra almonds when I made it for myself, but not everyone would approve.  Also, Newman's Own carries this flavor of dressing, as do several other brands.  Enjoy!

Ginger Rum Shandies

I found this recipe in Food Network magazine.  I had never heard of a shandy, so I looked it up - basically, it's supposed to be a cocktail made with lemonade and beer.  I suppose this is close, but it seems they cheated a bit with the name.  Regardless, it's a refreshing drink, so I won't argue!


Ingredients:
10 thin slices peeled ginger, plus more for grating
1 cup sugar
1 cup apple juice
10 ounces spiced rum, preferably Sailor Jerry
2 cups wheat beer, preferably Hoegaarden
Apple slices, for garnish

Directions:
Make the ginger syrup by combing sliced ginger, sugar and 1 cup water in a small saucepan over medium heat.  Bring to a boil, stirring until the sugar dissolves, then reduce to medium and cook until syrupy, about 15 to 20 minutes.  Strain and let cool.

I made this as a pitcher, so after the first step, I combined the remaining ingredients with ice and let chill.  To make individual cocktails, for each glass, combine 2 tablespoons each of the ginger syrup and apple juice, 2 ounces rum and 3 or 4 gratings of ginger in a cocktail shaker with ice.  Shake and pour into a glass.  Top with 1/2 cup beer and garnish with apple slices.

Enjoy!

Savory Pumpkin Bisque with Smoked Gouda

This soup really surprised me.  Smoky... savory...rich...cheesy.  Who knew pumpkin could be this versatile?! 

Yield: 10 entree servings or 15 appetizer size portions

Ingredients:
6 bacon strips, chopped
1 medium onion, chopped
3 garlic cloves, minced
6 cups chicken broth
1 can (29 ounces) solid-pack pumpkin
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon white pepper
1 1/2 cups heavy cream
2 cups shredded Gouda cheese
2 tablespoons minced fresh parsley

Directions:
In a large pot, cook bacon over medium heat until crisp. Remove to paper towels to drain, leaving 1 tablespoon of drippings in pan. Saute onion in drippings until tender. Add garlic and cook until soft, another minute or two.

Next, stir in the broth, pumpkin, salt, nutmeg and pepper and bring soup to a boil. While soup is boiling, chop 4 of the 6 cooked slices of bacon into bite sized pieces and reserve. Return the other two slices to the pot. Simmer uncovered for about 20 minutes, then remove from heat and allow to cool slightly.

Using an immersion blender, blend soup (including 2 slices of bacon that have been reunited with the soup!) until smooth. Stir in cream and Gouda cheese and cook until melted and warm.

To serve, sprinkle each serving of soup with parsley, bacon and additional cheese if
desired. Yum!

Tips: Omit bacon and/or swap chicken stock for vegetable to make a healthier or vegetarian version.