Balsamic Marianted Flank Steak

I've never been the biggest fan of turkey, so this Thanksgiving rather than cooking a traditional meal, I made steak. And yes there were potatoes as well! This recipe was adapted from Food & Wine Magazine (I LOVE when I get the magazine in the mail). I marinated the steak for a full 24 hours.

2 garlic cloves
1 tablespoon fresh rosemary leaves
1 tablespoon dried oregano
2 tablespoons whole grain mustard
1/2 cup balsamic vinegar
1 cup extra virgin oliv oil
Salt and pepper
1 3 pound flank steak
Cherry tomatoes

In a food processor, combine the garlic, rosemary, oregano, mustard, and vinegar until minced. Add the oil, salt and pepper to taste. Add to a large zip lock bag, and add the steak. Seal well and place in the fridge to marinate for at least 4 hours, up to 24 hours (I did the full 24 hours...wonderful).

Heat the grill pan over medium heat. Remove the steak and place on the grill. Add the tomatoes (I sliced them in half) and cook until hot. Cook for about 5-6 minutes on each side, or until cooked to your desired temperature. Remove from heat and place on a cutting board. Allow to rest for about 5 minutes prior to cutting. Thinly slice the meat against the grain and serve while hot.

Doughnut Muffins

I drove by a doughnut shop the other day and since haven't been restraining myself from going in and "treating" myself. Okay, being gluttonous. This is my compromise. Make these, bring them into work to share, thus limiting myself. Yes, this is self control people!

3/4 cup butter, softened to room temperature
1 cup granulated sugar
2 eggs
2 1/2 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
Pinch salt
1 cup milk
Cinnamon and sugar for dusting
Melted butter

Preheat the oven to 350 degrees and line muffin tins.

Beat the butter and sugar until light and fluffy. In a medium bowl, combine the flour, baking powder and soda, and salt. Add the eggs, beating after each one. Alternatively add the milk and flour mixture to the egg mixture.

Fill muffin tins about three quarters full. Bake for about 20 minutes until lightly golden.

Remove the muffins from the tins onto a cooling rack. Brush with the melted butter and then sprinkle with the cinnamon and sugar.

Pumpkin Chocolate Bread

My friend Hannah has been letting me cook and bake for her. It's actually been a pretty fantastic trade. She's an amazing healer and she's been making it so my neck and back can actually move fairly pain free. So, like a true Italian, I make payments in food. This was the most recent payment.

3/4 cup butter, softened to room temperature
1 1/2 cup granulated sugar
1/2 cup brown sugar
2 eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
15 ounces canned pumpkin
1 1/2 cup chocolate chips
2 ounces unsweetened chocolate, melted and cooled

Preheat the oven to 350 degrees. Grease a loaf pan.

Using an electric mixer, cream the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs, beating after each one. Add the vanilla.

In a separate bowl, combine the flour, baking soda and powder, and cinnamon. Alternatively add the flour mixture and pumpkin to the egg mixture in batches. Add the chocolate chips.

Divide the batter in half. Add the melted chocolate to one half of the batter, folding in with a spatula.

Alternatively add some of the chocolate batter and plain batter into the pan. Using a butter knife, swirl the batter in the pan. Bake for 50-60 minutes (check consistently since oven temperatures will vary). Turn out the loaf and cool before serving.

Pear and Cranberry Turnovers

Is there anyone who doesn't like phyllo dough? The flaky goodness often paired with fruity gooey, well, goodness. There's something so indulgent about it. The pears have been looking particularly good lately, so I figured that pear turnovers would be just as good as apple ones. I found a recipe on Epicurious and have modified it somewhat based on its reviews.

2 bosc pears, peeled, cored, diced
3/4 cup dried cranberries
1/2 cup sugar
2 tablespoons cornstarch
1 teaspoon finely grated lemon peel
1 tablespoon cinnamon
16 17 x 12-inch sheets fresh or frozen whole wheat phyllo pastry or regular phyllo pastry (thawed if frozen)
3 tablespoons unsalted butter, melted
Powdered sugar for serving

Preheat oven to 375°. Line a large baking sheet with aluminum foil and spray with non-stick cooking spray. Combine pears, cranberries, sugar, cornstarch, lemon peel, and cinnamon in large bowl; toss to coat.

Stack phyllo sheets on work surface. Cut the sheets in thirds, lengthwise. Take 2 sheets and place some pear mixture on phyllo strip. I did about 2 heaping tablespoons in each one. Fold 1 corner of strip over pear mixture, then fold phyllo back and forth (like a flag), enclosing filling. Brush top with butter after each fold until entire strip is folded, forming triangle.

Once all are folded, brush tops with butter. Then bake turnovers until golden brown, about 35 minutes. Transfer to plates. Sprinkle with powdered sugar to serve.

Beef Brisket

Last night, I had a mini housewarming with my friends Vicki and Carmen (and Carmen's little one Camille!). We started out with Spicy Grilled Shrimp Toastadas and then followed up with beef brisket sandwiches. I'm proud to say that even 19 month old Camille liked the brisket. I think it had something to do with the chili powder; that girl can eat spice! Anyway, when I left DC, my coworkers chipped in and got me my dream...a Le Creuset Cast Iron French Oven like the one here. Sigh, so pretty (and I was able to cross something off my 30 Before 30 list!). This was my first time using it. Thank you Vic and Carmen for being my excuse to use it. I had bought some beef brisket from an organic rancher out in Tucson about a month ago and I'm not exactly sure what possessed me to do that. I have never cooked brisket before and quite frankly, never like it. I've only had one brisket that I liked and that was made by another friend, Genie to celebrate her husband's birthday. So, thank you Genie for your awesome recipe below!

3.5-4 lbs beef brisket
1 1/2 cups beef stock
Water

Dry Rub:

2 tablespoons chili powder
2 tablespoons salt
2 garlic gloves, minced -or- 1 tablespoon garlic powder
2 tablespoons onion, minced -or- 1 tablespoon online powder
1 tablespoon ground black pepper
1 tablespoon sugar
2 teaspoons dry mustard
2 bay leaves, crushed

Preheat the oven to 350 degrees. Combine the dry rub ingredients in a small bowl. Season the brisket on both sides with the rub. Place the brisket in a large cast iron dutch oven, or roasting pan. Bake uncovered for one hour.

Add the beef stock and enough water to yield about 1/2 - 1 inch of liquid in the roasting pan. Lower oven to 300 degrees. Cover the pan and continue to cook for about three hours (I let mine go to 3.5 hours). Trim the brisket and slice to serve. Top with juice from the pan. Serve as is or place on toasted rolls.

Grilled Potato and Goat Cheese Napoleon

Hello everyone! Sorry for my absence. The last month has been a worldwind of changes. I moved across country and changed jobs. I have moved into my new place and have gone to the grocery store numerous times over the last few days and I finally feel like I've got my necessities. Now to test out that oven to make sure it's working. Cupcakes??

4 Yukon potatoes
1/4 cup balsamic vinegar
1 large clove garlic
2 teaspoons yellow mustard (may sub Dijon mustard)
1/4 cup fresh basil leaves
1/4 cup extra virgin olive oil
Black pepper and sea salt
3 ounces goat cheese

In a small sauce pan, boil the potatoes until just soft, but not falling apart.

Meanwhile, in a food processor, combine the balsamic vinegar, garlic, mustard, basil leaves, and olive oil. Process until smooth. Season with pepper and salt to taste.

When the potatoes are done, remove from water and slice about 1/4 -1/2 inch thick. Discard the rounded ends. Place on a grill pan heated over medium heat. Cook on each side until golden brown, about 3 minutes on each side. Remove from the pan.

Take one slice and top with a small amount of goat cheese. Top with another slice, top that with goat cheese and another slice of potato. Repeat with all the potatoes, stacking three slices high. Drizzle with the balsamic glaze.

Lemon Bars

A very good friend of mine at work had her last day a couple of weeks ago Friday. Very sad day for us. She never failed to make me laugh. Her request was something lemony. I decided to try make lemon bars. I have had issues to say the least in making lemon bars in the past. Many times they end up being soup with crust. This recipe did it! Success! Not too sweet, not too tart, not soupy!

Butter for greasing the pan
2½ cups all-purpose flour
¾ cup powdered sugar, plus more for garnish
½ teaspoon salt
1 cup (2 sticks) butter
6 large eggs
2¼ cups sugar
1 cup freshly squeezed lemon juice (5-6 lemons)
3 tablespoons grated lemon zest

Heat the oven to 350°F. Grease a 9-inch square pan.

Combine 2 cups of the flour (reserve 1/2 cup), the powdered sugar, and the salt in a large bowl. Add the butter and blend with a pastry cutter or your fingers until the mixture resembles coarse meal.

Press into the greased pan, pushing the dough all the way up the sides. Bake until the edges are golden brown, about 20 minutes, then remove and set aside. Reduce the oven temperature to 315°F.

In another large bowl, whisk together the eggs and sugar until smooth. Gently stir in the lemon juice and zest. Fold in the remaining ½ cup flour until well combined. Allow to sit for several minutes to let the air bubbles to release.

Pour the egg mixture over the hot crust and bake until the curd is set, about 35 minutes. Cool thoroughly (couple of hours) before cutting into bars.