Friday, July 31, 2009
If you're thinking about entering, this weekend would be a good time to put something pretty together for me and have a photo shoot....
I know you want that Deep Covered Baker....I know you do!!!
I decided to go ahead and post anyway, just not really get myself worked into a frenzy over it.
And then....it HAPPENED.
I got the call at 9:45 Wednesday morning that my son was throwing up at school. All you moms out there know what that means. GO, pick up vomit covered child (quickly, please) and go home. You never know what a sick day is going to bring, but when it happens that late in the morning, what it does mean is that since it is less than 24 hours away from the "incident" you also can't take him back to school the next morning....which means two sick days. Two straight days at home with a four year old....
Fortunately, this happened to be one of those times where it passed very quickly, but I still didn't get much done (other than reading the entire tome of Julia & Julia, cover to cover) because the boy wanted me to snuggle him all day.
I was not about to complain.
However, my point is, that cooking was officially OFF the schedule. Well, for TFF anyway. I did cook. I took advantage of his four hour nap to roll all my meatballs for Swedish Meatballs Wednesday night, and I made Paula Deen's Hummingbird Cake yesterday afternoon to post Monday for My Girl, Paula!. But, since I was due to go to the grocery the day of said "incident" I had very little on hand to cook with.
SO!!! Since I am sooooo out of the zone this week, I thought I'd take the opportunity to tell you about a Tyler Florence recipe I tried a couple of weeks ago. See, I have okra in my garden. I didn't really feel like making a gumbo, and I definitely didn't feel like deep frying, so I went looking for a recipe. I found one from Tyler (thanks to my MEF, Sylvia) from his Food Network Days. It only rated 2 stars, but I figured it was poorly reviewed for purely "personal opinion" reasons, and assumed I could make it work. it IS a Tyler recipe, after all.
Oh. My. God. Did this recipe suck.
I tried, I really did, but I'm sorry to say it, Tyler, you need to re-think this one.
So, no pictures....but here is the recipe....just in case you want to give it a try....or take it as a warning.
Cornmeal with Okra (Cou-Cou)
Recipe courtesy Tyler Florence
Inactive Prep Time:
6 to 8 servings
2 ears whole corn
5 tablespoons unsalted butter
2 cups okra, frozen or fresh
1 tablespoon extra-virgin olive oil
4 sprigs fresh thyme, leaves only
6 cups water or chicken stock
Kosher salt and freshly ground black pepper
2 cups yellow corn meal
Freshly ground nutmeg
Heat the oven to 350 degrees F.
Put the whole ears of corn into the oven (do not shuck the corn) and cook until the outside is charred and the inside feels soft when pressed, about 30 minutes. When it is cool enough to handle, pull out the silk and remove the husk. Cut the kernels off the cob and set aside.
If using frozen okra, put it into a strainer and run it under cool water for a few minutes to thaw. Remove the stems from the okra and cut them into thirds. Heat 1 tablespoon each of butter and olive oil in a skillet over medium-high heat. Cook the onion until it begins to soften, then add the corn, okra, and thyme. Cook for 1 minute and set aside.
Butter a 13-inch by 9-inch pan with 1 tablespoon butter. Bring the water to a boil in a large saucepan and add 1 teaspoon salt. Gradually sprinkle in the corn meal, whisking constantly to avoid lumps. When it is all incorporated, stir in the remaining 3 tablespoons butter and the sauteed vegetables. Reduce the heat to low, season with salt, pepper, and nutmeg, to taste, and cook for 10 minutes stirring occasionally. Pour into the buttered dish and let cool.
Slice the cooled cornmeal into squares and serve. You can also fry the cornmeal squares for a few minutes in butter or olive oil to make them crisp on the outside and soft on the inside
Tuesday, July 28, 2009
Well, once again, Ginny came to visit this past weekend. Generally, when she visits, its because she wants to see me. Not this time. See, Ginny and I attended a class at the Kitchen Conservatory a while back and suffice it to say, we found our Happy Place. We've since determined that the appeal was just as much the two gentlemen presenting the class, as it was the food, as both were phenomenal.
We signed up for this session before we even had any idea what it was going to be about, based solely on the presenters, executive chef at Annie Gunn's restaurant in St. Louis, Chef Lou Rook, and his partner in cuisine, Wine Director Glenn Bardgett. Ginny's recent visit was scheduled around this class. As it turned out, the class was based on the local foods available right now in our area. Chef Rook is an active proponent of the Slow Food movement in St Louis, and Glen Bardgett is equally adamant about the quality of Missouri wines. We think they are both geniuses. (Lest there be any confusion, let me just say that we are not in love with these men, the "forbidden love" comes in a little later in the story.) Also, please bear in mind that I may have some of the wines with the wrong entree here as we moved back and forth quite a bit.
Adam Puchta Signature Port (Hermann) served chilled - Mostly Norton - Aestivalis
served with Maytag Blue Cheese (Iowa) on Lardo Bruschetta
Montelle Dry Vignoles 20080 (Augusta) - NY Hybrid Ravat 51 and
served with Sauteed Troutdale Farm (Lake of the Ozarks) Rainbow Trout, with a Grilled Red Haven Peach Chipotle Chili Ginger Salsa
Montelle Chambourcin 2008 (Augusta) - French Hybrid
served with Herb Crusted Leg of Lamb with Blackberry (Top of the Hill Farm, MO) Adam Puchta Norton Verjus (Hermann, MO) Butter Sauce
and Roasted Candy Onion (MO) St. Isidore Farm (Moscow Mills, MO) Heirloom Tomato Thai Basil Relish
Stone Hill Traminette 2008 (Hermann) - Illinois & NY Hybrid
served with Grilled Medallion of Jones Heritage Farm (Cape Girardeau, MO) Berkshire Hog Loin and Braised Baby Fennel (St. Isidore Farm, Moscow Mills, MO) Sweet Corn (Theis Farm, Creve Coeur, MO) Ozark Forest Mushroom (Salem, MO) Sautee
Augusta Winery Icewine 2008 (Augusta) 17% RS - Vidal Blanc - French Hybrid
served with Poached Red Haven Peaches (Eckert's, IL)
with Herb Crusted Goatsbeard Farm Fresh Goat Cheese
The first course was an amuse bouche of a Maytag blue cheese and lardo on ciabatta bruschetta. This lovely little grilled bread with its pungent smear went along famously with the chilled Port. I am not accustomed to being served port chilled, and there was discussion about how difficult it can be to convince people to try it, but I've got to tell you, at least in this particular case, it was wonderful. The berry notes in the port really brought out the flavor of the blue cheese. Having spent a number of years in Iowa, I am partial to the Maytag anyway, so I was very happy to start with this dish.
After that, we moved on to the rainbow trout. Admittedly, I am not a big fish eater, but I'd also be hard pressed not to try something so beautiful. I have been introduced to some amazing foods by keeping an open mind, and this was no exception. Ginny was shocked when I not only ate my serving, but took seconds when the dish was passed around.The slightly spicy peach and chipotle salsa really complemented the mild flavor of the fish.
Sadly, I was so engrossed in the event that I didn't take a sing\eel picture of the first two courses. That changed once we started moving on to the pork and lamb.....
The grilled pork loin was another winner, tender and juicy, and, yes, here is where the Forbidden Love comes in....As you may remember, I am allergic to mushrooms. Fortunately, on the occasions that I have eaten mushrooms, I have never really cared for them, so it has made the allergy more bearable. However, I do react differently to different varieties of mushrooms and there are many types that I've never tried. I hate to be left out as much as I hate missing the opportunity to try something I might not otherwise be exposed to. Sometimes that involves mushrooms. I know, I know, I'm allergic. But Ginny and I always carry Benadryl, and after the last class with Chef Rook, where we were lucky enough to have the opportunity to sample Colorado Black Truffles, I came prepared. I was glad I did, too, because the vegetable sautee that was served with the pork loin had some lovely wild mushrooms in it. I was happy to pas on the little baby shitakes to Ginny, since I'm familiar with those already, but I had never had a Chanterelle and I wasn't about to be stopped. I carefully cut the little delicacy into tiny pieces so I could taste a bit with each bit of the pork.
All I can say is.... "hello, beautiful..."
Not only did I not expect to like it, I certainly didn't expect the barrage of wonderful taste sensations it had to offer, nutty, a little smoky, and buttery at the same time. Just a little nibble of heaven.
Yes, well, moving right along.....probably my favorite dish of the night was the leg of lamb. But really, what's not to love? I adore the flavor texture of lamb, and you know I am a huge fan of fresh herbs, so naturally I'm going to approve of this combination. And Chef Rook did not fail me.It was a fascinating mouthful of flavors, paired with a blackberry Verjus butter sauce and an heirloom tomato relish. If you've never had verjus before, you really should try some. Verjus, if you are unfamiliar, is unfermented grape juice, but let me tell you, this batch of Norton Verjus was ambitious....it really wanted to be wine....it was trying.....and we didn't mind a bit.
All in all, another memorable day for Ginny and myself, which we hope to repeat the next time Lou and Glenn are holding class. Cheers, guys! Hats off to you! Please forgive me if I missed any details or got anything mixed up, I'm still learning! I must need another class....when did you say you were going to be back again? *hint, hint*
Not to be overshadowed by all the wine, we couldn't resist making a quick stop by the Schlafly brewery on the way home to pick up a couple of growlers of their seasonal brews. If you get a chance, stop by and check out their Hot Liquor Lager and their new Scotch Ale. After tasting the Hot Liquor Lager, we knew without a doubt that it would make a perfect Michelada (beer with lime, salt, and bitters, Mexican style), and it was gorgeous, the foam turning just a slightly pink tinge from the bitters. It made for a heck of a midsummer's day and night!
1. Come up with a flower or other item that belongs in a garden that can be made out of vegetables. So, think, something edible, preferably on a stick, so that it can be easily "picked" by the shower attendees, and not too terribly complicated to make.
2. By all means, go find ideas on the Internet! I'm just greedy and I want to see your very own pretty picture to judge.
3. You can either email me your entry at bethanneleach(at)gmail(dot)com, or you can post it on your own blog (how fun!) and leave me a comment with the link to your post. If I get enough entries, I'll do a roundup of all the submissions when I announce the winner.
Now, come on, keep in mind how cool this prize is, its worth incorporating some veggies into your week, isn't it? And now, I'm not asking you to make a whole veggie garden, but hey, whatever floats your boat. I just want some good ideas for items to include in MY garden. So, If you want to REALLY pump up your chances, make more than one. No need to post separately, just send me pics of each individual item so I can lay them out for Little Man to drool over. He loves flowers, and he'll have a blast telling me which one is prettiest.
There you go! If you have any more questions, feel free to comment here or email me and I'll be sure to reply and/or post a comment with updated info. The clock is ticking!
Monday, July 27, 2009
Browsing around Tastespotting, I found this great idea for Pina Colada Popsicles . All I could think of was that I bought a set of push-up tubes to make individual little ice creams for my Little Man this summer, but I never got around to using them. Well, I guess you can call me "mother of the year" because I filled them up with a frosty adult beverage for me and Ginny instead!
Now, I did have to change the recipe, so click on the link if you want the original, but Ginny loooooooathes coconut. So I substituted some items and made Fuzzy Navel pops instead! Check out these bad boys!Fuzzy Navel-sicles
1/3 cup evaporated milk
1/2 cup vodka
3 T granulated sugar
1/3 cup orange juice concentrate
ice pop molds
- Come up with one creative flower (or another item that could be considered part of a garden) made of vegetables and send me a picture of it. You have until next Friday, August 7th, and I will let my Little Man (he doesn't know you, so he can't be biased) pick his favorite from the entries submitted, with the winner to be announced on Monday, August 10th.
SO, now you want to know what the prize is, right? How about this:
Yes, this is new in the box, a Pampered Chef Deep Covered Baker in their signature Cranberry color.
You know you want it, don't you? This item retails at $69 (I know Donna loves that!) and it is a heck of a time saver. You can use this to cook things in the microwave that you would normally have to heat the whole house up for by using the oven. What a perfect kitchen gadget for summer!
So come on now, get your thinking caps on and come up with something good! (and no, I don't want to see links or pictures from the Internet...I want to see your own personal creations!
Ready, set, GO!
Friday, July 24, 2009
Well, I'd also say that our county fair fits into that category. I mean, it IS the county fair, right here in our little town, but of all county fairs I've ever been to, this one is kind of...well....puny. We look forward to it every year as a source of entertainment and an excuse to eat corndogs and funnel cakes, but the rides are straight out of the 60's, very limited, and yet the prices go up every year. I will give them this little bit of credit this year, though. For one thing, the carnies were actually not drunk this time, and were quite helpful with the little kids, which we all appreciate. Also, they replaced the "Country Gold" tour with a much better (IMHO) group on stage last night and a well known country singer tonight. I still say they need to, at least ONCE, have a rock band instead of, or in addition to, country.
But I digress. I don't want to make it sound like we don't enjoy the fair, we do. And this year we really couldn't have asked for better weather. After the scorching heat last year, and racing a tornado out of town the year before, this year was perfection.
With the hubs being out of town at a hunt, Ty and I picked up his friend Brayden and his mom and took off for the fair yesterday evening, arriving just in time to grab a corn dog and a lemon shake-up before it was time to buy wristbands and get on the rides. While the boys didn't play together as much as we thought they would, they did have their moments and had a great time.We spent a good portion of the evening with my sister in law, who had been abandoned by her nearly-teenage son and his friend, and we were casually chatting while Ty spun around on the airplane ride, when we saw the most indescribeably....wrong.....thing I've ever seen at the fair.
His name is Captain Cornelius, and my dear sister in law just couldn't resist hinting and nudging me with quips like, "Just think, you could put it on your blog and say something about what a great corn salsa you could make with it..." until I gave in and agreed to this:Yes, that is me, posing for a picture with Captain Cornelius, the life size, walking, talking ear of corn. The picture really doesn't do him justice, you've really got to see him full length to get it. The costume is so messed up, he had muscles on his KNEES.....and although I'm sure (I hope) it wasn't intentional....he was kinda.....well.....anotomically correct. Yeah. So, if you ever wondered whether or not I was exaggerating the level of "hick" to the town in which I live....wonder no more! This is photographic proof positive.
Moving right along....after last year's trip to the fair, which was Ty's first year riding rides, we definitely learned our lesson. Don't eat much before riding, and don't let him ride the same ride more than one time in a row without getting off and walking around a bit....especially not the swings.
Or, at least, we THOUGHT we learned our lesson. We were doing so well. We moved around from ride to ride, and even when Ty threw a fit about getting off, I stood my ground. I even let him ride the swings! I didn't realize, however, that last year they had two sets of swings, the small one and the regular one. Last year Ty rode the small set, and got sick when I made the mistake of letting him ride three times consecutively. This year, I didn't realize until the swings started spinning that there was no "small set" this year. This was the BIG swing. And Ty loved it! He did great, and I made him get off and go walking after his ride. I let him ride again with his cousin about an hour later, and he had an absolute blast. We were at the point in the evening where the ladies (me and Brayden's mom) were thinking it was about time to go and we'd let them ride another ride or two and then call it a night. Ty wanted to go on the Dragon ride with his cousin again, so I sent them on their way while we strolled behind.By the time we caught up, they were at the front of the SWING ride's line again. Well, I hadn't intended to let him ride it again, but it had been about an hour, and we were getting ready to leave, so why not, right?
If you ever ask yourself, "why not?" you should probably take that as a sign to hit the brakes, make a u-turn and run in the other direction.
Ty made it all the way through the ride, but I could tell when they stopped that something was seriously wrong and I made a beeline for his swing.....just in time to catch him depositing previously-owned corndogs on the carnie's boots. (who, by the way, was a fantastically good sport). (I imagine Ty felt something like THIS during the ride. And yes, that is actually Ty and his cousin on the left hand side of the picture.)
Suffice it to say that next year, Ty's rides on the swings will be limited to TWO. It was a long ride home, and then there was cleanup, and finally, blessed sleep. Today might have started better if in the midst of all this, I hadn't forgotten that the hubs was out of town and that I needed to set my own alarm. Ugh. Thank god for Ginny, who just happened to call me at 6:06 this morning to discuss her trip out here this afternoon....or I'd never have gotten a much needed shower this morning.
So, happy Friday, everyone! See you at the fair? (yes, that's snark, in case you were wondering...)
Thursday, July 23, 2009
1 jalapeño, split down the middle
On a roasting tray, arrange tomatillos, jalapeño, onion and garlic. Drizzle with a 3-count of oil (about 3 tablespoons) and season with salt.Roast for 10-12 minutes, until tomatillos are tender and slightly blistered.Put the cooked vegetables in a blender with the cilantro and lime juice.Pour in oil and process until you have a smooth puree (be careful when you process the hot vegetables in the blender; hold down the lid with a kitchen towel over the top). Taste and, if desired, adjust the seasoning with extra lime juice or salt according to preference.
In all seriousness, people, this may be my new favorite summer dish. I still have more in the fridge, and I'm already planning another batch as soon as I can get my hands on some more tomatillos. The great news about this is that it doesn't even have to be a "summer" dish. If you live near a big enough store, tomatillos are available year round. You can make this as mild or as hot as you want, since the tomatilos are full of flavor, but not heat. The heat is based solely on the variety and quantity of the chiles you use.
In case you missed the point of this, this is most definitely my submission for Tyler Florence Fridays this week. Please stop by tomorrow afternoon to check out the roundup!
Well, I'm signing off for the week. Ginny is coming out tomorrow evening and we've got another cooking class on our agenda this weekend, and I'm taking Ty to the county fair tonight, so I hope to have lots of great pictures for you next week. Have a great weekend, everyone!!!
Tuesday, July 21, 2009
Well, I have been wanting to share this with you since I made it this weekend, so I guess now is as good a time as any! See, my girl Tracy came to see me Saturday. She only lives about a half hour from me, but with our schedules, we don't see very much of each other. I did get to see more of her than usual this time, though, considering she is six months pregnant!
There is always one sure fire way to get a pregnant woman to come see you. Yep, that's right, I promised to feed her. Ok, so I've used that bribe with her for years and it has nothing to do with her being pregnant, but I used it anyway. And, I always follow through. Mama-to-be has been in the mood for pasta, so I got a bag of raw shrimp out of the freezer, and started some water to boil for spaghetti. Once the water comes to a boil, toss in the dried spaghetti and start your sauce:
In a skillet, I sauteed up some diced shallot and fresh garlic in a little bit of oil. When that started to soften, I added just a little white wine (don't freak out on me, you all know the alcohol cooks out!) and let it cook down just a touch.
Then I turned up the heat a bit, added some red pepper flakes, and the shrimp, just for a couple of minutes until the shrimp was opaque.
Add in one can of diced, fire roasted tomatoes, and you have a lovely sauce.
Pull the pasta out of the water and toss it in the pan with the sauce. Serve with freshly grated parmesan cheese and caramelized onion focaccia, a la Tyler Florence.
I caramelized the onions earlier in the day and set them aside so that I could just pop this in the oven when I started the sauce. I had had a beautiful vidalia onion on standby, but with the summer heat, it was starting to go soft on me. I didn't realize that until I was ready to start cooking, though, so I ended up using 2 red onions instead, and it worked out just fine. I also cheated in a few more ways! I used a pizza dough mix that I had in the pantry (It was a bad day for staples in my kitchen...I also had 3 tubes of Pillsbury pizza dough in the fridge, but apparently I bought them longer ago than I thought, and they were all too old, too.) and since I've been out of fresh rosemary for a while (and we all know I don't like thyme) I used some fresh oregano from my garden. All in all this turned out fabulously! I made so many substitutions that I'm not going to submit it to Tyler Florence Fridays this week, but I'm going to try doing it again sometime and actually FOLLOW the recipe! Instead of posting Tyler's recipe, I'm just going to tell you what I did.
In a large skillet, cook thinly sliced onions over medium heat, stirring only occasionally until they are caramelized. I mean it, don't over-stir it or they'll never caramelize. If you're using red onions like I did, toss in a tablespoon of sugar to help the process along.
Roll out a tube or package of pizza dough and brush it with a little olive oil. Sprinkle with parmesan cheese, some chopped herbs, and then spread the onions over the top, pushing down gently into the dough. Bake at 350 or until the crust turns golden. Cut and serve with a little more parmesan cheese. Enjoy!!
Wednesday, July 15, 2009
This is my submission for Tyler Florence Fridays this week - be sure to hop over there and check it out on Friday!
Thai Grilled Beef
Tyler Florence, Eat This Book, page 93
45 minutes +time to marinate the beef
1 pound beef sirloin
1/4 low-sodium soy sauce
1/4 cup rice vinegar
1 tablespoon chopped garlic
2 teaspoons chili paste (or 1 tsp red chili flake)
1 tablespoon brown sugar
First, slice the beef as thin as possible against the grain. Skewer and put the skewers in a shallow baking dish. Then stir together the soy sauce, vinegar, garlic, chili paste, and sugar; pour it over the beef; and marinate in the refrigerator at least one hour (I left mine in overnight).
Put a large grill pan on two burners (I used my electric indoor grill)over medium-high heat or preheat and outdoor gas or charcoal grill and get it very hot. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towels. Then carefully and quickly wipe the hot grates of the grill to make a nonstick grilling surface. Grill the beef on the skewers for about 1 minute on each side.
Just look at those grill marks....doesn't it make your mouth water? Hmmmm? Now, imagine me, kicked back on my new, nicely shaded deck, leaned back in my adirondak chair, beer on one armrest, plate of grilled beef in the other, pulling little pieces of tender meat off the skewer and dipping them in my spicy soy, then tipping my head back to keep the juice from dripping on my chin while I drop the juicy tidbit in my mouth....finger food at its finest....jealous? Don't be! Go make your own! Cuz I know you're not getting any of mine!
Tuesday, July 14, 2009
Stuffed Chicken Breasts with Blackberries, Sage and Goat Cheese 4 TB butter, divided, plus more to prepare pan
4 boneless, skinless chicken breast halves
ground black pepper
1/2 cup goat cheese, divided
3 TB minced, fresh sage, divided
1 cup blackberries, washed
1 lemon, sliced into very thin rounds
1. Preheat the oven to 400 degrees. Grease a 9x13 inch baking dish with butter. Cut a length of parchment paper slightly longer than the baking dish and rub one side with butter.
2. Cut a long, deep pocket into side of each chicken breast. Season the inside with a bit of salt and pepper. Spoon 2 TB of goat cheese into each pocket and pat into a even layer. Add a sprinkling of sage, then stuff the cavity with as many blackberries as will fit comfortably. Use toothpicks to secure the opening so the berries don't fall out.
3. Rub the outside of each chicken breast with 1 tablespoon of butter and then season heavily with salt and pepper. Arrange the chicken breasts side by side in the baking dish with at least 1/2 inch between then. Lay a few slices of lemon over the top of each breast.
4. Cover the chicken breasts with the parchment paper, butter side down, and tuck the ends into the pan to create a loose seal. Bake for 35 to 40 minutes, until the chicken is completely cooked and the interior registers at least 165 degrees on a meat thermometer.
5. Let the chicken rest 5 minutes, still covered. Remove and discard lemon slices. Serve chicken over green salad, rice pilaf or couscous. St. Louis Post Dispatch, 'Let's Eat' Section, Wednesday, 06/24/2009
Friday, July 10, 2009
Thursday, July 9, 2009
On the way home from work one day last week, I picked up a lovely Porterhouse steak and prepared to pamper the man of the house. Talk about a low-maintenance meal! The only change I made was to garnish the potatoes with peas instead of mashing them into it, because I knew the hubs would avoid the lovely little greenies like the plague, so I played nice. I intended to make a fancy cocktail to go with this, but keeping the man of the hour in mind, I poured him a nice cold beer instead.
I admit I was a little leery of this dish, wondering how the salt crust would affect the flavor of the dish, but I needn't have concerned myself! The way Matt described it was "a cross between a juicy steak and corned beef". The first bite you take, the salt hits you first, but immediately mellows and you get the robust taste of the steak, sealed in the juices by the salt crust.
This recipe got an A+ from my husband, and we'll definitely be trying it again! Be sure to check out the roundup over at Tyler Florence Fridays tomorrow afternoon - this is my entry for the week!
Recipe courtesy Tyler Florence, Stirring the Pot
Yield: 2-4 servings
Time: 35 minutes
3 cups kosher salt
6 egg whites
3 cloves garlic, minced
2 bay leaves
3 sprigs fresh rosemary
¼ bunch flat-leaf parsley
4 sprigs thyme, leaves only
3 stems fresh sage
extra-virgin olive oil
2 (18oz) Porterhouse steaks (1 ½ inches thick)
Preheat oven to 475 degrees F.
Bring steaks out so they can come up to room temp, drizzle with a little olive oil and a few turns of black pepper.
Put egg whites in a large mixing bowl and gently whisk until slightly foamy. Using a mortar and pestle (or food processor), mince garlic, bay leaves, rosemary and sage. Add to egg whites with salt and combine well until it holds together like a paste.
Take a large cast-iron skillet (or two smaller ones) and set strip steak in the center of the skillet and mould salt paste on top of and around the sides of the steak.Bake in the hot oven for 15 minutes (internal temp should reach 120 degrees F.) then pull out and rest for 7-8 minutes.Crack shell open – remove steak, slice and serve.Smashed Potatoes and Peas
Recipe Courtesy of Tyler Florence
1 cup frozen peas, blnached
4 sprigs fresh mint
1/2 cup heavy cream
extra-virgin olive oil
kosher salt and freshly ground black pepper
Prepare potatoes. Put potatoes in a large pot of cold salted water. Bring to a boil and simmer until the potatoes are fork-tender, about 20-30 minutes. Drain and put back into the pot. Add cream and using a wooden spoon, smash the potatoes to break them up a little and incorporate the cream. Fold in peas and mint then season with salt and pepper.