Easter: Against the Grain

It was a long, fun-filled weekend with the family in town...A drunken Centro Vinotecca dinner-Tuscan Gemma brunch-cocktails at 5-dinner at Braeburn-Kingswood Easter brunch later... James and I were ready for a night in. We wanted simple. We wanted tasty. Maybe it's me but there's something about meat that just seems right on Easter Sunday, and we weren't craving lamb chops or pork loin. Steak it is. Pasta we wanted. And I love greens. Whole Wheat Penne with Steak and Arugula. Another Sunday night, of course, done right.

Whole Wheat Penne with Steak and Arugula

1 New York strip steak
1/2 tsp herbes de Provence
1 garlic clove, minced
1/2 cup extra-virgin olive oil
1/2 pound whole wheat penne pasta
1/8 cup balsamic vinegar
1 Tbsp Dijon mustard
1/8 cup chopped fresh basil
1/8 cup chopped fresh flat-leaf parsley
1 cup chopped arugula
Season the steak with salt and pepper, herbes de Provence and the minced garlic. Heat the grill or a skillet to medium heat. Cook steaks for about 7 minutes per side. Remove the meat to a cutting board and let it rest while you cook the pasta.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but slightly firm, about 8 to 10 minutes. In the mean time, whisk together the balsamic vinegar, Dijon mustard, 1/4 tsp salt, 1/4 tsp pepper, the basil and parsley in a small bowl. Slowly whisk in olive oil to desired liking.
In a large bowl, toss the pasta with half of the dressing. Set aside. Slice the steaks thin and add to the pasta with the arugula. Add more dressing and season with salt and pepper to taste. Keep in mind that when tossing with the vinegar (or other acidic-based products) the meat will continue to cook post-grilling. I recommend cooking the steak rare or medium-rare to avoid ultimately over cooking the meat.

This pasta is also great hours later at room temperature. The heat of the pasta will warm up the sweet balsamic vinegar and wilt the arugula. Great idea for picnics or buffets!

Adapted from a Giada De Laurentiis recipe.

GAME NIGHT GRUB

It happens once a year... Football fans, single gals and food lovers across the country come together to watch this main event. No matter your reason for joining in on the action, you need to come hungry! Hot dogs, wings, 7-layers of goodness, chips and dips galore...it has officially become our tradition to contribute a little taste of fancy: Seriously Sinful Steak Sandies. James grills the steaks, I make the spread and pile on the fixings. Just the kind of team work fit for the BIG GAME.

Sinful Steak Sandwiches

1/4 cup balsamic vinegar
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1 tablespoon yellow mustard seeds, cracked
3 rib-eye steaks
4 ounces Gorgonzola, crumbled
1/2 cup sour cream
Salt and freshly ground black pepper
1 whole wheat baguette, split lengthwise
2 cups lightly packed arugula
Combine the vinegar, soy sauce, Worcestershire sauce, and mustard seeds in a large resealable plastic bag. Add the steaks and seal the bag. Refrigerate at least 30 minutes and up to 2 hours.

Heat the grill pan to medium-high heat. Drain the marinade from the steaks. Grill the steaks for about 6 minutes per side for medium-rare. Let the steaks rest for 10 minutes. Cut the steaks crosswise into thin slices.
Meanwhile, stir the cheese and sour cream in a small bowl to form a thick spread. Season the cheese mixture, to taste, with salt and pepper. Remove some of the bread from the center of the baguette halves. Spread the cheese mixture over the baguette halves. Arrange the arugula then the warm steak slices over the baguette bottom. Sprinkle the steak slices with salt and pepper. Cover with the baguette top. Cut the sandwich crosswise into 6 equal pieces and serve.
You know me, always gotta end the night with a sweet bite! In the spirit of the Super Bowl, I throw out my healthy eating for these chocolaty morsels. A recipe that I have also become known to bring to the parties (thank you Giada!)...

Espresso Brownie-Bites

Nonstick cooking spray
1/3 cup plus 2 tablespoons water
1/3 cup vegetable oil
2 large eggs
2 tablespoons plus 2 teaspoons espresso powder
1 (19.8-ounce) box brownie mix (recommended: Duncan Hines)
3/4 cup semisweet chocolate chips
1 teaspoon vanilla extract
1 1/2 cups powdered sugar
1 tablespoon unsalted butter, room temperature
Preheat oven to 350 degrees F.
Spray a 9 by 13-inch baking pan with nonstick spray. Whisk 1/3 cup of water, oil, eggs, and 2 tablespoons espresso powder in a large bowl to blend. Add the brownie mix. Stir until well blended. Stir in the chocolate chips. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, about 35 minutes. Cool completely.
Meanwhile, dissolve the remaining 2 teaspoons of espresso powder in the remaining 2 tablespoons of water in a medium bowl. Whisk in the vanilla. Add the powdered sugar and butter and whisk until smooth. Pour the glaze over the brownies. Refrigerate until the glaze is set. Cut into bite-size pieces to serve.

Dinner in Dwelling

There is nothing better than cozying up on the couch with a good bottle of Pinot Noir and catching up with your "stories" on the tube after a previous long night out with friends. Add great food, a boyfriend, a dog, a playmate, a sidekick, a partner or just a delusion to the picture and you've got yourself a perfect date-night in.

I have been making this salad every weeknight to go along with whatever I am having for dinner. It seems to compliment everything from an Amy's Roasted Vegetable Pizza (to die for, by the way!! No cheese, organic whole wheat crust, shitake mushrooms, roasted peppers, marinated artichoke hearts and sweet onions!) to my Turkey Meatballs, to a fillet of fish. I absolutely crave it, but I didn't realize how amazing it was until I make it for others and they are just dying for the recipe?? I spice things up as seasons change and use what is fresh and in-season, but for summer I stick to these basic ingredients:

Simple Summer Salad

Mixed Greens or Baby Romaine
Avocado (pitted and diced)
Tomato medley - Cherry, Exotic, Grape, Mini Plum, etc. (halved or quartered)
Pine Nuts
Grated Parmesan
Brianna's Real French Vinaigrette
Fresh Cracked Pepper (to taste)

Nothing fancy. No slavin' away in the kitch. Literally toss to your liking and enjoy! The sharp Parmesan cheese and the creamy avocado mixed with the simple dressing creates an appealing texture that you have just to try for yourself...

This week I ventured out and made a filet mignon to go along with my salad and used the help of Tyler Florence to create a savory Pinot Noir sauce. As I am sure you can gather, I don't eat beef too often...but I crave the occasional steak and this one was totally tasty!

Filet Mignon with Mushroom and Pinot Noir Sauce

2 filet mignon steaks
Kosher salt and freshly ground black pepper
2 Tbsp olive oil
Assorted mushrooms, halved or quartered
1 Tbsp finely chopped garlic
2 cups Pinot Noir
2 Tbsp unsalted butter

Preheat oven to 375 degrees F.

Season both sides of filet mignon generously with salt and pepper. In an oven-proof skillet, heat the olive oil over medium-high heat. Place the steaks in the hot pan and sear one sides, about 3 minutes. There should be a nice crust. Add the mushrooms and garlic. Transfer the pan to the oven and roast about 10 minutes, or until steaks are cooked to your liking.

Remove the steaks and mushrooms and cover. Bring the pan back to the stove over medium-high heat. Add the wine and scrape the pan, getting up all of the good bits. Place the steaks and mushrooms back in the pan, coat in the sauce and add the butter for extra richness.

Plate the steaks and mushrooms again, topping with the sauce to serve.

Enjoy!