NY Steak with Parsnip Puree

What a fantastic New Year's dinner — a better than restaurant New York steak with a velvety parsnip puree! Fabulous for any special occasion. The steak is drizzled with worcestershire, patted down with an amazing spice mixture, seared in a cast iron pan and finished off in the oven … and that parsnip puree — a pure creamy, rich delight — you won't be disappointed! Serve with a simple caesar salad. Amounts are for two hungry diners.

Recipes

New York Strip Steak

Add worcestershire and seasoning to both sides and let rest for 30 minutes.

(2) 1-1/2" thick cuts New York steak, fat trimmed
1 T. worcestershire sauce
1-2 T. Montreal Steak Seasoning (see below)
2 T. butter
2 sprigs fresh thyme
1 T. olive oil

Montreal Steak Seasoning:
1-1/2 T. dehydrated garlic
2 T. coarsely ground coriander seeds
1 T. coarse kosher salt
2 T. dill weed
2 T. paprika
1-1/2 T. ground red pepper flakes
2 T. freshly ground black pepper
1 T. fennel seeds
Crush the coriander, red pepper flakes, and fennel seeds in a mortar and pestle until coarse. Put all the ingredients in a jar and shake. Store in a cool, dark place.

Preheat oven to 400-degrees. Pat the steaks dry. Add half a tablespoon of worcestershire to one side, then half a tablespoon of the seasoning and press down. Turn the steak over and repeat on second side. Allow to sit at room temperature for 30 minutes.

Place a cast iron skillet over medium high heat. Drizzle the olive oil on each side of the steaks. When the pan is hot add the steaks and sear on one side for 4 minutes. Take the pan off the heat, turn the steaks over, and add a sprig of thyme and 1 T. butter to the top of each steak. Immediately put the pan into the oven. Cook 10 minutes for medium (5-8 min. for medium rare). Remove from oven and put steak on a plate to rest for 5 minutes before serving.

Parsnip Puree

Add enough cream to just cover parsnips.

1 lb. parsnips, peeled and sliced
Kosher salt and freshly ground pepper
1 c. half 'n half
4 cloves garlic, peeled and gently smashed
2 sprigs thyme
1 bay leaf torn in half
4 T. butter
olive oil
parsley, chopped (for garnish)

Put sliced parsnips in a saucepan, season with salt and cover with the half 'n half. Stir in the garlic, bay leaf and thyme and bring to medium heat. Simmer for about 12-15 minutes until soft.

Using a spoon, transfer the parsnips to a food processor. Add the butter and pour in enough of the milk mixture to achieve a creamy puree (the texture of whipped cream). Check the seasoning and add more salt and pepper if needed. Sprinkle with chopped parsley. (Recipe adapted from Tyler Florence, Food Network.)

Fall Frittata

This is the perfect frittata for a rainy (or snowy) Fall/Winter day, packed with flavor using fresh fennel and kale, crisp bacon and with a sweet potato crust. A sprinkling of nutmeg and fresh sage leaves in the eggs before adding to the skillet is brilliant. A cast iron skillet is a must for this recipe. Get all your ingredients prepped before starting to cook. Leftovers keep well for a few days in the fridge.

Recipe

8 eggs
8 slices thick bacon, chopped
1 sweet potato, peeled and sliced into 1/4" thick rounds
1 red onion, sliced 1/4" thick
1 c. fennel, sliced 1/4" thick
3 c. chopped kale
4 cloves garlic, peeled and sliced
2 T. butter
1/4 c. fresh sage leaves, thinly sliced
grated fresh nutmeg
salt and freshly ground pepper to taste

Preheat oven to 400 degrees. Put the sliced sweet potatoes in a saucepan with a few tablespoons of water. Sprinkle with some salt and pepper, cover and turn the heat to medium low. Let the potatoes cook until they're almost fork tender which only takes a few minutes once the pan gets hot. Carefully remove the potato slices to a paper towel to get rid of any excess water.

Put the chopped bacon in a cold, cast iron skillet, turn the heat to medium and cook the bacon until it's crispy, about 8-10 minutes, stirring occasionally. When done transfer to a paper towel. Keep about 1 T. of the bacon drippings in the pan and add the sliced fennel, onion and garlic to the skillet. Saute until softened and starting to brown, another 8-10 minutes. Add the kale and stir until wilted, 3 or 4 minutes. Season well with salt and pepper, then transfer to a plate.

Add the butter to the pan. When melted, remove from the heat and arrange the sweet potato slices on the bottom of the skillet, overlapping and filling in holes as necessary. Put back on the heat and cook for a minute, undisturbed. Spread the fennel, kale and onion mixture over the sweet potatoes and turn the heat down to medium low. Beat the eggs in a bowl and add the sage leaves, a little freshly grated nutmeg, and salt and pepper to taste. Pour the eggs into the skillet, covering the mixture, but don't stir. Let the eggs start to set, which takes 3 or 4 minutes. Sprinkle the bacon over the top of the frittata and transfer the skillet to the oven and bake for 12 minutes until the eggs are set.

Let the frittata cool for 5 or 10 minutes before cutting in wedges and serving. Yum!

Buttery Orange Cake

Orangey, moist, buttery goodness. Need I say more?!

Recipe

15 T. unsalted butter, melted
1-1/4 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 large orange
3 eggs
1 c. plus 2 T. sugar
1/4 c. orange liqueur

Preheat oven to 350-degrees. Grease a bundt pan with butter or use a cooking spray.

Zest the orange and set aside to sprinkle on the baked cake. Then peel, cut the orange into chunks and puree in a food processor. 

In a medium bowl sift together the flour, baking powder and salt. In a large bowl, whisk together the eggs and sugar until light in color and fluffy. Mix in the orange puree. Fold in the flour mixture, then mix in the melted butter and orange liqueur.

Pour the batter into the prepared bundt pan and bake for 40 minutes, until a knife inserted into the cake comes out clean. Let cool in the pan on a wire rack for 5 minutes before unmolding. Let cool completely, then sprinkle on the reserved orange zest.

– Mimi Thorisson, "French Country Cooking"

Panko Crusted Salmon with Warm Lentil Salad

Today's posting includes two delicious recipes from Ina Garten — Panko Crusted Salmon and Warm Lentil Salad. They go so well together that I can't resist including both! The salmon dish is quick and easy but loaded with flavor, and the same goes for the lentil salad. Use the French green Le Puy lentils if you can find them, it's worth it. The salmon can be made a few hours ahead, just get them ready and refrigerate. The lentils can be served warm or at room temperature and make great leftovers.

Panko Crusted Salmon Recipe

Ready for the oven

For two servings:
1/3 c. panko
1 T. minced fresh parsley
1 tsp. grated lemon zest
Kosher salt and freshly ground black pepper
1 T. olive oil
(2) 6 to 8 ounce salmon fillets, skin on
1 T. Dijon mustard
1 T. vegetable oil
Lemon wedges

Preheat the oven to 425-degrees.

In a small bowl mix the panko, parsley, lemon zest, 1/4 tsp. salt and 1/4 tsp. pepper. Add the olive oil and stir until the crumbs are evenly coated. Set aside. Salt and pepper the top of the salmon fillets, then generously brush with mustard. Press the panko mixture thickly on top of the mustard (it helps the panko adhere). Heat the vegetable oil over medium-high heat in a cast iron skillet. When the oil is very hot, add the salmon fillets, skin side down, and sear for 4 minutes, without turning, to brown the skin. Transfer the pan to the hot oven for 7 minutes until the salmon is cooked and the panko is browned. Remove from the oven, cover with foil, and let it rest for 5 minutes. Serve the salmon hot or at room temperature with lemon wedges.

Warm Lentil Salad

2 T. + 1/4 c. olive oil
1 leek, white and light green parts, sliced 1/4-inch thick
1 tsp. garlic, minced
1 c. French green Le Puy lentils
1 small to medium onion, peeled and stuck with 6 whole cloves
1/2 of a large white turnip, peeled
1 tsp. butter
heaping tablespoon of Dijon mustard
2 T. red wine vinegar
1 tsp. kosher salt
1 tsp. freshly ground black pepper

Heat 2 T. olive oil in a medium sauce pan, add the leek and carrots, and cook over medium heat for 10 minutes, stirring occasionally. Add the garlic and cook for 1 more minute, take off the heat and set aside.

In a large saucepan add the lentils, 4 cups of water, the onion studded with cloves, and the turnip and bring to a boil. Lower the heat and simmer uncovered for 20-25 minutes (you want the lentils al dente, not mushy). Remove the turnip and onion (take out the cloves and discard) and drain the lentils. Put the lentils in the sauce pan with the leek and carrots and add the butter. Stir well. When cool enough to handle, chop the onion and turnip and add to the lentil mixture.

In a small bowl add the mustard, vinegar, salt and pepper and whisk until incorporated. Add the olive oil and whisk again. Add to the lentils, stir well, and allow to cool until just warm. Before serving taste and add salt and/or pepper, if needed.

– Ina Garten, Food Network

Mussels on Polenta

I managed to find freshly harvested mussels for this simple preparation, still smelling like the ocean … fabulous! It only took about 15 minutes from stove to table and well worth it. Serve with a simple potato-tomato salad with a mustard vinaigrette, some warm artisan bread to sop up the sauce, and a hearty syrah. Serves 4.

Recipe

4 lbs. mussels, washed and debearded if necessary
1-1/4 c. fruity dry white wine
2 T. olive oil
1/2 c. chopped shallots
2-1/2 c. diced (1/2") mushrooms (about 6 ounces)
2 T. all-purpose flour
salt to taste (if needed)
3/4 tsp. freshly ground black pepper
1/2 c. heavy cream
1/3 c. fresh chives, minced

FOR THE POLENTA:
4 c. water
1/2 tsp. salt
1 c. instant polenta

Combine the mussels and white wine in a large saucepan or dutch oven, cover and place over high heat. Cook for about 5 minutes, stirring the mussels with a large spoon once or twice, until the mussels all open. Don't overcook. Put a large colander in a bowl and empty the mussels into it so that the bowl underneath collects all the liquid (you should have about 2 cups of mussel cooking liquid). Remove the half shell from each mussel and discard. Put the mussels in the half shells aside while you make the sauce.

Heat the oil in a large saucepan over medium-high heat. Add the shallots and mushrooms and cook for 3-4 minutes. Sprinkle the flour on top and mix it in well, and cook for another 30 seconds. Add the reserved 2 cups of mussel liquid, pouring in carefully in case there is a bit of dirt or sediment left at the bottom; bring to a boil, stirring occasionally with a whisk until the mixture thickens, about 3-5 minutes. Taste and add the salt (if needed) and pepper, then add the cream and bring to a boil. Put the mussels into the sauce and stir to incorporate, bring to a boil, and simmer for one minute. Take off the heat.

FOR THE POLENTA: Bring the water and salt to a boil in a medium saucepan. Sprinkle the polenta into the water, stirring vigorously with a whisk. Cook, stirring often, for about 3 minutes over medium heat until thickened. If it sits for a bit and gets too thick again, just thin with 1/4 c. of water.

TO SERVE: Put some of the polenta in the bottom of four wide bowls, add a few big spoonfuls of the mussels in the center and drizzle some of the liquid all around. Sprinkle with chives.

– Jacques Pépin, "Heart & Soul in the Kitchen"

Espresso Panna Cotta

How can you go wrong with espresso and heavy cream? This easy recipe from Tyler Florence is served in tiny espresso cups with very small spoons. It's just the right amount to top off a heavy meal. The flavor is enhanced by steeping peels of fresh orange skin in heavy cream with roughly ground coffee beans. Add a shortbread cookie on the side for the perfect dessert. Can be made up to a day in advance but only needs a few hours to set up. Serves 4.

Recipe

1-1/2 c. heavy cream
1/2 c. espresso (or dark French roast) beans, roughly ground in coffee grinder (only about 4 quick presses of the grinder)
3 T. sugar
3 strips of orange peel (no pith), using a vegetable peeler
1 tsp. powdered gelatin
4 cookies for serving (optional)

FOR THE WHIPPED CREAM
1/2 c. heavy cream
1 T. powdered sugar

Add the heavy cream, espresso beans, sugar and peel to a saucepan over medium heat. Bring to a simmer, then turn off the heat and let it steep for 15 minutes. Add the powdered gelatin and using a whisk stir well to dissolve. Strain the mixture through a fine sieve (to remove the peel and bits of espresso beans), then pour into the espresso cups. Cover with plastic wrap and refrigerate until set, about 1 hour.

When ready to serve, make the whipped cream and put a dollop on top of each panna cotta. Serve with a shortbread cookie.

– Tyler Florence, Food Network