All posts filed under: Beef

Steak and Pappardelle Ribbon Skillet Pie

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Sundays and Comfort Food frequently go hand-in-hand, at least in my kitchen.  This skillet pie is relatively easy and only takes about 20 minutes prep time, with another 10 minutes in a hot oven so all the flavors meld together.  I prefer my steak to be medium rare, so the steak is quickly browned on the stove before adding to the pie, and then finished off in the oven.  Don’t overbake or the steak will be tough. Ingredients: Olive oil 1 lemon 6 large mushrooms, sliced 1/2 yellow onion, diced 3 cloves garlic, diced 1 cup grape tomatoes 2 cups sour cream 3 sprigs of Thyme 1 tsp Kosher salt 3 Tbl cognac 4 thin NY steaks 1 cup shredded medium cheddar cheese 1 can whole water chestnuts, cut into 1/4 Method: Pre-heat oven to 400 degrees. Boil water and cook noodles per package directions in salted water.  I prefer to use Pappardelle noodles, which are flat ribbons of pasta you buy either fresh or dried (I used dried).  While the noodles cook for 10 minutes, add a small …

Filet Mignon with Shallot Garlic Butter Buttons

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Filet Mignon, considered the king of steaks and once relegated as a cut of beef only consumed on special occasions because of price, has now crossed over to the “healthy” side of beef and consumed in  larger quantities by steak lovers, since it has little to no visible fat.  It is the most tender steak you can buy, but unfortunately not always the most flavorful. Because of that I have moved up the flavor a couple of notches by adding the herb butter buttons on top, along with a slight hint of Rosemary at the end.  Makes for a flavorful and tender bite! Ingredients: Two 4 oz filet mignons Olive Oil Hawaiian Salt Fresh chives, chopped 1 cube butter 4 cloves of garlic 2 medium shallots, sliced 4 sprigs of Rosemary Parchment Paper Method: 1. Take filet steaks from refrigerator and let them sit out for about 20 minutes – heat oven to 400 degrees at same time. 2. Remove skins from shallots and garlic and put in a garlic cooker or tin foil and pour olive oil on top – put in oven 20-30 minutes till golden …

Deconstructed: Beef Wellington Bites

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I love Beef Wellington, but let’s face it, it can be complicated (getting the puff pastry wrapped around the tenderloin can be equal to the first time you tried to diaper a squirming baby).  It also takes a boatload of time to prepare, so I usually make it only on a holiday or special occasion. How sad – that’s like only using your “good” china and glassware at Thanksgiving, and we ALL know that has become a “No, No” since you never know if you will still be here for that next special occasion. I decided to deconstruct the traditional recipe and make it a new and easier way without compromising the flavors.  This recipe still has the same flavor profile (beef, pâté, mushrooms, onion, sherry) but now I can make and serve it in around 30 minutes instead of 2.5 hours.  When I prepared the steak I used Hawaiian salt to season it.  Until about a month ago I had never used the stuff (even though I had a package of it in my …

Lo Carb Taco Salad

Taco Salad the Lo-Carb Way

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Am back on a Lo-Carb diet for the next few weeks but can’t bear to eat the same food every day (roasted chicken, steak, burgers, etc.)   So last night I made Taco Salad, which took less than 15 minutes to prep and cook – then brought left-overs for lunch today in a portable bento box. No, you won’t find a deep-fried taco shell or even tortilla chips hidden somewhere underneath, as they would take the carb count way beyond what I use in a day (which is 25 carbs or less). This recipe is very simple and quick to prepare; has an abundance of flavor, and I found I didn’t really miss having a taco shell after all.

A first for me – the Nobel Prize

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I was overjoyed to visit Stockholm and home of the Nobel Prizes which are awarded in a ceremony each year at the Stockholm Concert Hall, as this was an item on my Bucket List. To cross off my list that I had seen the Nobel Prize “up close and personal” would have been a first for me, as most of my bucket items to cross off are non-travel related so far. I had previously read the biography of Albert Nobel and was very excited to know I would be walking the same halls that countless distinguished and accomplished award winners had previously walked.  You need to know that Stockholm has a lot of construction going on – just about every corner you turn there is a building being demolished and replaced, or new construction, or some type of building resurfacing – we encountered the latter when we passed by the Concert Hall, so actually didn’t get to go inside and tour the building.  Big disappointment and I will just have to schedule another trip to Stockholm in the future!

Flat Iron Steak Argentine Style – Chimichurri Sauce

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  Flat Iron steak is my new best friend – at least for this month.   Talk about scads of flavor – and it costs less than a NY steak or tenderloin.  I generally like a steak with a lot of fat (as I think it provides so much flavor, even though it isn’t so great for your heart or figure.)  The flat iron steak is flavorful because of the significant amount of marbling in the meat – if it’s Wagyu or Kobe beef, even better.  It can sometimes be a little tough (similar to skirt or flank steak), so marinating the steak will go a long way – shoot for 4 to 6 hours, or overnight if possible.  Toss it on the grill – it takes to the grill like wild fire!

Meatloaf with onion

Monday Meatloaf

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Growing up meant Meatloaf on Mondays. I had not made it in years, but am taking a healthier attitude this year in what I eat, which means eat less processed food, and stop picking up junk at a drive-through on the way home. I don’t know why Meatloaf gets a bum rap, as it is considered a staple in most American homes.  May not be elegant, certainly isn’t gourmet, but it has great texture, a ton of flavor and is easy on the wallet. One thing it doesn’t have?  Great looks. 

Beef Stroganoff – Russian comfort food?

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I don’t know if the Russians consider Beef Stroganoff comfort food or not, but in my house, it sure is.  Although the recipe originated in St. Petersburg in the 19th century, it became popular throughout Europe in the early 20th century and landed in American cookbooks mid-1930s.  Because red meat was rationed during WWII in the 1940s, this recipe was considered a “gourmet” dish served by those who had money. Legend has it that the recipe was named after Count Alexander Stroganov.  His chef created this dish since the Count had lost all his teeth and could no longer chew steak.  He then submitted his new recipe in a culinary competition and won first prize in 1891.  But wait……there is a  recipe

And the winner is…

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I was trying to pickup groceries last-minute so I could get home in time to watch the Oscars this evening, one of the two award shows I watch each year  (the Tony Awards being the other.)  I wanted to make something quick and easy so as not to miss any part of the show and YET….it snowed today.   Not a lot and only for about 30 minutes, which means the snow stuck to the trees and grass, but not the roads.  But the few days it snows here in the Pacific Northwest, conjures up so many thoughts; a roaring fire, curling up on the sofa, and that anticipation of great cooking smells permeating the kitchen and family room.   So in the spirit of the Oscars,  the contenders were Rack of Lamb, Beef Burgundy, Prime Rib, or Chicken Cacciatore.   And the winner is…..Beef Burgundy.   And oh yes, looks like Meryl Streep just won – congratulations Meryl!!