Asparagus Salad
|
Cooking time: 60 minutes for menu
Cooking schedule: see below for "menu" instructions |
Our last 'indoor' steak for the season; it's not quite warm enough for the barbecue grill - but if it is where you live, please grill this.
Asparagus and Avocado Salad Time: 15 minutes
This is a small, light 'spring' salad; just enough to relax with a glass of wine before the main course.
1 egg
4oz (120gr) asparagus, green or white
1/2 avocado
Vinaigrette
Hard boil egg (see techniques). Snap off ends of asparagus. Roll cut asparagus in 1 inch (2.5 cm) lengths. Fill large saucepan half full of water and bring to a boil over high heat. When boiling drop in asparagus and parboil for 2 minutes. Drain and immediately rinse with cold water. Spread them on paper towels and pat dry. Put the dried asparagus in a bowl, add the vinaigrette and toss lightly to combine. Let marinate for at least 15 minutes.
To Serve: Peel egg and cut into quarters. Remove avocado from shell. Cut into cubes and add to asparagus and toss lightly. Divide and put on 2 small plates. Garnish with egg quarters and serve.
Vinaigrette Time: 5 minutes
1 tsp Dijon
1/2 tsp fresh tarragon or 1/4 tsp dry
1 1/2 tbs white Balsamic vinegar
3 tbs olive oil, the good stuff
Combine all ingredients and whisk well to combine.
Steak with Roasted Garlic and Red Wine Sauce Time: 60 minutes
In the summer cook these quickly on the barbecue; the rest of the year, quickly sear in a hot skillet. Either way, do it at the last minutes so they don't get too well done. The roasted garlic and shallots are creamy and mild; the wine reduction rich and silky.
2 6oz (180gr) steaks, tenderloin, preferred
8 shallots
8 cloves garlic
2 bay leaves (laurel)
1 cup red wine
1 cup beef stock less 1 tbs for cornstarch
2 tsp cornstarch (maizena, corn flour) dissolved in 1 tbs beef stock
2 tbs olive oil
2 tsp thyme
Foil for wrapping garlic
Put 6 whole, peeled shallots and 6 whole, peeled garlic cloves into center of a square of foil. Sprinkle with 1 tsp thyme and drizzle with 1 tbs olive oil. Bringing corners together make a package. Place package on a baking sheet with a rim and place in 400F (200C) oven for 30 minutes. After 30 minutes open package and roast for 30 minutes longer.
Sauce: Chop remaining 2 shallots. Put shallots, remaining 2 cloves of garlic, bay leaves and wine in small saucepan. Bring to a boil and reduce by half. Add beef stock and reduce by half again. You should have 3/4 cup of sauce or less. Strain sauce and return to pan. Bring sauce back to a simmer. Dissolve cornstarch in reserved beef stock. Slowly stir into sauce until thickened and clear. Keep warm.
Steaks: Brush steaks with remaining olive oil. Heat a large skillet over medium-high heat. Add steaks and cook, 3 - 5 minutes per side. If you like rare, remove after three minutes a side, make a small slit in one and check. If not done to your liking return for another 1 - 2 minutes a side. Remove from heat. Can also be broiled or cooked on the barbecue grill for roughly the same amount of time.
To Serve: Place steaks on small platter or individual plates. Remove garlic and shallots from oven and package and arrange around steaks. Spoon some sauce over each and serve, remaining sauce on the side.
Twice-Cooked Potatoes Time: 40 minutes
These are slightly different than my usual oven fries, but still crispy on the outside, creamy on the inside; finished with just a sprinkle of salt.
2 - 3 potatoes
1 tbs oil
salt - sea salt is nice
Cut potatoes in half (the short way). Put into a sauce pan, cover with water (add a pinch of salt) and bring to a boil over medium-high heat. Partially remove cover and continue to cook until barely done - about 15 minutes. Drain, cover with cold water and drain again. Let rest for 5 minutes, then cut into slices 1/2" (1.25cm) thick - about 3 slices per half. Heat oil over medium-high heat in large, nonstick skillet. When hot add potato slices (placing each flat) and sauté until lightly browned, 6 - 8 minutes. Turn and brown other side. Sprinkle with salt and serve.
Roasted Broccoli Time: 20 minutes
Almost every vegetable is wonderful roasted. They keep their color and their nutrients and develop a certain sweetness. In this case we are adding the broccoli to the baking sheet with the garlic and shallots for an easy preparation.
1/2 head broccoli
1 tbs olive oil
sea salt
Cut broccoli into bite size florets and stems. Toss with oil, sprinkle with salt and arrange on a baking sheet. Roast, 400F (200C) for 15 minutes, until tender Remove and serve.
Note: Add the broccoli to the same baking sheet as the garlic if possible.
top of page
Cooking Schedule: 60 minutes |
Strain sauce for steak |
Cooking for Two? Or more?
Our Weekly Menu Planner Service gives you healthy, gourmet dinners, carefully planned to eliminate waste and insure a wide variety of seasonal, wholesome foods each week.
All text and images are copyright © 2005 - 2007 Kathleen Lerum Zeller.
All rights reserved unless otherwise indicated
