Rolled Flank Steak Prosciutto and Basil

I made this back in November and thought I'd already posted it, oops!  This was super tasty and easy, I will happily make again.  However, next time, I will only make half of it because that was more than enough for the 3 of us (which is what I did in the video below). I pretty much followed the recipe as written, only slight modifications--here's the link to the original:

http://www.foodandwine.com/recipes/rolled-flank-steak-prosciutto-and-basil

Update 2024--here's a link to my YouTube "making of the recipe" video: https://youtu.be/fO-iL3cfj4E

Recipe below contains my modifications.

Ingredients (this is for 2 rolls, which would easily serve 6-8):

1 c. coarse dry bread crumbs
1/2 c. chopped flat-leaf parsley
1/2 c. shredded Italian Fontina cheese (3 oz.)
1/4 c. freshly grated Parmesan cheese (3/4 oz.)
3 T. olive oil, divided
1 T. plus 2 tsp. finely chopped fresh thyme, divided
One 2-lb. flank steak
5 oz. thinly sliced prosciutto
1 c. basil leaves
2 tsp. kosher salt
2 tsp. minced garlic
1 tsp. freshly ground pepper

Directions:

1. Heat oven to 350°F.

2. In a large bowl, combine the bread crumbs, parsley, Fontina, Parmesan, 2 T. of the olive oil, and 1 T. of the thyme.  Set aside.

3. Lay the steak on a work surface with a short edge facing you. Press one hand flat on the meat to steady it. Using a long, sharp knife, make a horizontal cut in a long side of the steak to within 1/2 inch of the opposite edge. Open the flank steak like a book. **Instead of this, I simply asked the butcher counter to do it for me, pretty sure that's a much easier option lol!**

4. On the cut side of the meat, cover it with a layer of prosciutto slices.  Next, top with a layer of basil leaves.

5. Last, spread the reserved bread crumb mixture evenly over the top.  Starting with the side facing you, tightly roll up the steak around the filling and use butcher's twine to secure (this is a bit tricky and the filling does want to squish out).

6. In a small bowl, combine the rest of the olive oil (1 T.) and thyme (2 tsp.) with the salt, garlic, and pepper.  Rub mixture all over outer sides of rolled steak.

7. Heat a cast-iron skillet (or other ovenproof skillet) over moderately high heat and add the rolled steak (I had to cut in two to make it fit).  Cook, turning, until browned all over (around 8-10 min.)

8. Transfer skillet to oven and roast for 20-30 minutes, depending on desired doneness (I think I went 25 minutes).

9. Place rolled steak on a carving board, cover loosely with foil, and let rest for 10 minutes before slicing and serving.

10. Slice up and enjoy!

Double Garlic Marsala Chicken Drumsticks

I have to say that I agree completely with the statement on the website where I found this recipe: "This garlic-infused dinner is beyond delicious."  Yes, yes it is.  Seriously, make your grocery list now (it doesn't take much) and make. this. now!  It was so awesome I could easily make it again this week.  I will be making it again soon, this is certain :)

Link to my YouTube video of preparation: https://www.youtube.com/watch?v=hOpvuNKzEWg

Link to original recipe:
http://www.popsugar.com/food/Marsala-Chicken-Drumsticks-38560757

Ingredients:

2 lbs. chicken drumsticks
1 T. garlic salt
olive oil (I didn't measure, am guessing around 1 1/2 to 2 T.)
12-16 oz. sliced mushrooms (original recipe calls for 2 c.; I just sliced until my food processor was full lol)
3 garlic cloves (fresh), minced
1/4 tsp. fresh rosemary, chopped (I didn't measure and think I may have gone closer to 1/2 tsp.)
2 tsp. flour
1/2 c. dry Marsala wine
1 c. chicken stock (I used homemade and was just slightly over 1 c.)

Directions:

1. Heat oven to 425°F.

2. Season chicken drumsticks with garlic salt and place on a large rimmed baking sheet (or a cast iron skillet; I am going to try with this next time and will post results).  Bake for 30 minutes or until internal temp. is 165°F. (Please ignore the less than sexy old baking sheet--it has been through a lot lol.  And the reason there are outlines around my chicken pieces is not because others were murdered there previously--it's because I used the same sheet to thaw them at 200°F just before this.)  *Note to self: next time, spray sheet with non-stick spray first.

3. Meanwhile, add olive oil to a large skillet over medium to medium-high heat.  Once oil is heated, add mushrooms, garlic, and rosemary.  Stir to coat mushrooms with oil and let cook, stirring occasionally, until mushrooms give their liquid and it begins to evaporate, around 5-7 minutes.

4. Sprinkle flour over mushrooms and stir to coat.

5. Add the Marsala and chicken stock.  Increase heat slightly and bring to simmer.  Simmer for 5-10 minutes, until sauce begins to thicken a little.

6. Once chicken is done, remove from oven, turn drumsticks over, and pour sauce over the drumsticks.  Return to oven and bake for 10 more minutes.

7. Serve and enjoy!  (I served it with thin spaghetti and it was a perfect accompaniment, recommend :))

Steak with Porcini Cream Sauce

After the pork chops recipe the other day, I found myself still craving another recipe using crème fraîche and landed on this one.  The original calls for porcini mushrooms bottled in olive oil; I tried to find these in the stores near me that I figured would carry them, but no dice, not even the Italian market, so I opted for reconstituting dried ones instead.  The recipe is for a different cut of steak (NY strip)--I had filet mignon, so that's what I went with, turned out wonderfully, so I am betting you could go with whatever your favorite is :)

Original recipe link:
http://www.foodandwine.com/recipes/seared-steaks-with-porcini-mushroom-cream-sauce

Ingredients:

3-4 steaks of desired cut
kosher salt and coarse ground black pepper, to taste
3/4 c. boiling water
3/4 oz. dried porcini mushrooms
2 T. olive oil, divided
1 medium shallot, minced
1/2 c. brandy
1/2 c. chicken stock (I used homemade)
1/2 c. crème fraîche
2 pinches dried thyme

Instructions:

1. Season steaks with kosher salt and coarse ground black pepper.

2. Add dried porcini mushrooms to boiling water and cover pan/dish.  Let soak for at least 20 minutes, then strain mushrooms and gently squeeze out soaking liquid.  Reserve soaking liquid.

3. Heat a cast iron skillet over medium to medium-high heat.  Add 1 T. of olive oil.  When oil is shimmering, add steaks and cook to desired doneness.

4. Remove steaks from pan and set aside.  Reduce heat to medium and add remaining 1 T. of olive oil.  Add shallot and cook, stirring constantly, for 2 minutes.

5. Add porcini to the skillet and cook for 1 minute, stirring constantly.

6. Deglaze pan with brandy and cook until liquid has nearly evaporated.

7. Add a splash of the reserved porcini soaking water, the chicken stock, crème fraîche, and thyme.  Season with salt and pepper to taste, then bring sauce to simmer.

8. Simmer sauce for 1 minute, then return steaks to pan along with any accumulated juices.  Stir to coat steaks, then remove from heat.

9. Serve steaks with sauce and desired sides and enjoy!  (I served with salad and rosemary potatoes--yum!)

Pork Loin Chops in Creamy Mushroom Sauce

Last in the series "dans la cuisine de ma mère" is a lovely entry indeed, mmm.  Everyone at the table raved about this one, very pleased with the results and will make again for sure!

Original recipe link:
http://vikalinka.com/2015/03/21/pork-loin-steaks-in-creamy-shallot-and-mushrooms-sauce/

Ingredients:

sea salt (to season chops)
4 boneless pork loin chops
 (around) 1 T. olive oil (we didn't measure)
2 shallots, chopped
2 large portobello mushrooms, chopped (we also added 4 oz. of baby bellas leftover from the other day)
2 rosemary springs, chopped
Splash of cognac or brandy (optional; we opted for brandy)
1/4 c. chicken stock
1 tsp. whole-grain mustard (used Grey Poupon Coarse Grain Mustard)
2/3 c. crème fraîche
salt and pepper, to taste

Directions:

1. Use a meat tenderizing mallet to pound lightly on chops.  Season chops with some sea salt.

2.  In a cast iron skillet, heat the olive oil over medium-high heat.  Cook chops for 2 minutes each side.  Remove chops from pan and set aside.

3.  Reduce heat to medium and add shallots to pan.  Cook, stirring frequently, for 3 minutes.

4. Add mushrooms and rosemary, cook for 5 minutes or until liquid has nearly all evaporated.

5. Add the splash of cognac or brandy and stir for 30 seconds.

6. Add remaining ingredients and stir to combine.

7. Return chops to pan and cook for 2 minutes.

8. Serve and enjoy! (We served with fried potatoes, great pairing :))

Lasagna Roll-ups with Goat Cheese

Another post "dans la cuisine de ma maman" (see previous post for explanation).  This was super delicious and will definitely make again.  It came out a little on the salty side, so I think I'll go lighter on the salt next time.  I modified here and there from original recipe, but not much.  Served with garlic bread mmmmm!

Link to original recipe:
http://www.williams-sonoma.com/recipe/beef-basil-and-goat-cheese-lasagna-roll-ups.html

Ingredients:

2 T. olive oil
1 medium yellow onion, chopped
3 garlic cloves, minced
1/4 tsp. red pepper flakes (optional; I added and recommend)
2 tsp. salt, plus additional if desired (to taste)
1 tsp. coarsely ground black pepper, plus additional if desired (to taste)
1/4 tsp. dried oregano (my addition--didn't measure, just estimating this much)
1 can (28 oz.) crushed tomatoes (we used 1 quart of home-canned fresh tomatoes)
3/4 lb. dried lasagna noodles
1 lb. ground beef
8 oz. ricotta cheese (I used part skim)
4 oz. fresh goat cheese
1 c. grated Parmigiano-Reggiano cheese, divided
1 egg, lightly beaten
1/3 c. chopped fresh basil
1 c. shredded mozzarella cheese (I may have used more than this, as I didn't measure this part)

Directions:

1. In a large saucepan over medium-high heat, heat the olive oil.  Add the onion and cook until it begins to soften, stirring occasionally, about 4 minutes.

2. Add the garlic, red pepper, salt, black pepper, and oregano.  Cook for 2 minutes.

3. Add the tomatoes.  Use an immersion blender (if available) to blend sauce until mostly smooth.  Bring sauce to boil, then reduce heat to low and simmer for 20 minutes.  Season with additional salt and pepper if desired.

4. Meanwhile, bring a large pot of salted water (enough to cover lasagna noodles) to boil and cook noodles according to package directions (I used Barilla brand, which took 8 minutes).

5. Drain noodles and lay flat in a single layer on a baking sheet.

6. Heat oven to 400°F.

7. In a frying pan, cook the ground beef over medium-high heat, breaking into small pieces, until browned. Drain off any fat.

8. Season with salt and pepper if desired, then transfer to a large bowl to let cool slightly.

9. Add the ricotta, goat cheese, 1/2 c. of the Parm.-Regg., egg, basil, and 1/3 c. of the tomato sauce.  Stir to combine.

10. Pour 1 1/2 c. of the tomato sauce into the bottom of a 9" x 13" baking dish, spread to cover evenly.

11. On each lasagna noodle, spread a thin layer of the beef mixture.  Roll up the noodle and place noodle seam side down in the baking dish.

12. Pour remaining tomato sauce over the top of roll-ups.

13. Sprinkle to cover with mozzarella, followed by remaining Parm.-Regg.

14. Bake for 20 min.  Serve immediately and enjoy!

Spice-Rubbed Beef Tenderloin Roast

The first post of 2017, woot!  I'm actually on vacation at my mom's right now, so this will be "dans la cuisine de ma maman" (in my mom's kitchen) :) We're still on the 12 days of Christmas and have been cooking together every evening to celebrate.  This recipe uses a spice neither of us had ever tried before: caraway seed.  Glad we did, as this was really delicious, special occasion worthy for sure.  We served it with roasted Parmesan potatoes, which paired very well.

Link to original recipe:
http://www.finecooking.com/recipes/spice-rubbed-roast-beef-tenderloin-red-wine-sauce.aspx

I modified only a little (amounts listed below are with modification)--I halved the first part of the original recipe because it was intended for 8-10 servings; we only had 4 people to serve and still ended up with a good amount of leftovers.  I still made the sauce part as the original amount because we like sauce and wanted to be sure about the reductions going correctly.

Ingredients:

For the beef/seasoning--

1 T. extra-virgin olive oil
1 T. finely chopped fresh thyme
1/2 T. ground fennel seed (we used whole and ground it by hand)
1/4 tsp. caraway seeds, coarsely ground (we also did by hand, but I will use spice grinder next time, as this is rather difficult)
1/2 T. Kosher salt
3/4 tsp. fresh ground/cracked back pepper
2 1/2 lb. butt-end of whole beef tenderloin, trimmed

For the sauce:

2 T. unsalted butter, divided
1 T. olive oil (or canola; I used olive)
4 oz. cremini mushrooms, thinly sliced
1 medium thinly sliced shallot
1/4 tsp. granulated sugar
1/4 tsp. Kosher salt
3 large sprigs fresh thyme
1 tsp. cracked black peppercorns
1 bottle (750 mL) dry red Zinfandel or Shiraz (I used Barefoot Zinfandel), divided
1 can (14.5 oz.) lower salt beef broth
1 T. all-purpose flour
freshly ground/cracked black pepper

Directions:

1. In a small bowl, combine the olive oil and all seasonings (in the "seasoning" part of ingredients list).  Pat the tenderloin dry with a paper towel and then, using your hands, coat it evenly all over with the spice mixture.

2. Place the roast on a wire rack on a rimmed baking sheet and let rest at room temperature for 1 hour.

3. Meanwhile, make the sauce.  Begin with a 10 inch skillet over medium heat and melt 1 T. of the butter.

4. Add the mushrooms, shallot, sugar, and salt.  Cook, stirring often, for about 6 minutes.

5. Add the thyme, peppercorns, and half of the wine.  Bring to simmer and keep simmering to reduce the wine until it just covers the solids, around 10-15 min.  (I went 12).

6. Add remaining wine slowly, keeping at simmer.  Continue simmering to reduce again until just covers the solids, another 10-12 min. more.  (I went 10).

7. Add beef broth slowly, keeping at simmer.  Continue simmering until reduced by half, around 15 minutes.

8. Strain through a fine mesh strainer set over a 1 quart measuring cup (or, as I did, just a regular mixing bowl) and press lightly on solids to expel most of liquid.  If you have more than 1 1/2 c. liquid, return to pan to simmer down until you have 1 1/2 c. (I had just over 1 cup, so no extra reduction needed).

9. In a 1 quart saucepan over low heat, melt remaining 1 T. of butter.  Whisk in the flour and cook, whisking continuously, until smooth and light beige in color, around 1 minute.

10. Slowly add the wine reduction, whisking constantly, making sure to keep sauce smooth.

11. Bring to a simmer and cook until slightly thickened, about 3 minutes.  Season to taste with salt and pepper.

12. To roast the beef: position a rack in center of oven and heat to 375°F.

13. Roast the beef until desired level of doneness (check with an instant-read thermometer): 120°F for rare, 125-130°F for medium-rare, or 135°F for medium.  I went for medium rare, which took about 40 minutes.

14. After removing from oven, let beef rest 15 minutes prior to serving.  (Note: tent with foil for this part; original recipe did not say to do so and meat was barely serving temperature by time we served.)

15. Slice up and serve with sauce, and remaining solids if desired (not indicated in original recipe, but they are delicious, I recommend it!)  Enjoy!!

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