Sunday, July 6, 2014

Summer Dinner - Grilled corn salad with steak



I almost love the sides more than the meat, so i have a little steak with my corn. This fabulous steak and corn salad dinner is perfect for a summer night! Watermelon makes a great dessert. 

Grilled Corn Salad

Ingredients:

- 4 ears of corn with husks removed (I used a yellow/white multicolor corn) sprayed with a little Pam
- 1 block of feta cheese (8oz)
- 2 hass avocados
- 1 pint grape tomatoes
- 1/2 container of pre chopped red onions (about a cup)
- salt and pepper
- olive oil 

Instructions:

- Preheat grill to medium/high and grill corn on direct heat (lid closed) for about 15 minutes turning once. Move to indirect heat for about 5 mins
- Slice grape tomatoes in half, cube the avocado flesh, cube the feta cheese and add to a bowl
- Add the chopped onions
- Let corn cool a bit and then slice the kernels off and add to bowl 
- Add salt, pepper and olive oil to taste (prob half a cup of olive oil)
- Stir well
- Serve warm as the hot corn will make the rest of the mixture warm up  (or cold would be fine the next day)

Steak

Ingredients:

- 2 strip steaks 
- Aged balsamic vinegar
- Salt

Instructions:

- Marinate steaks for an hour or two at room temperature in balsamic (maybe 1/4 cup or enough to coat on both sides)
- Sprinkle with kosher salt on both sides right before grilling
- Grill on preheated high heat grill on direct heat for 6 minutes turning once (lid closed)
- Let rest for 10 minutes off the heat loosely covered with foil
- Slice on the diagonal
- Sprinkle with more kosher salt

Tip: Use time wisely - put the corn on grill  and then prep the other salad ingredients. Put the steak on and let corn  stay on with steak. 

Delicious!

Friday, April 11, 2014

Gorgeous Beet Salad


I made this lovely beet salad for a Passover celebration with my friends after being inspired by a similar beet salad at Ad Hoc restaurant in Napa Valley. 

Salad Ingredients:
- 6 red beets (I bought 2 bunches with the leaves at Whole Foods)
- 6 golden yellow beets (I bought 2 bunches with the leaves at Whole Foods)
- 4 clementines
- About 1/2 cup of radish slivers (I bought radish slices from the salad bar at whole foods and then sliced into slivers)
- 3 Hass Avocados (cut in large cubes)
- About 1/2 cup of roasted chopped pistachios 
- olive oil
- salt

Instructions:
- Preheat your oven to 375 degrees
- Rinse dirt off beets and you may need to scrub
- Cut the beets off from their stems and leaves and throw out the leaves or look up another recipe to use them in
- Wrap each beet in aluminum foil (pour olive oil and salt over beets before closing foil). Note: you can put several beets in a shared foil pouch if you want but don't mix the yellow beets with the red beets). Put foiled wrapped beets on a sheet tray in case of leakage. 
- Roast the beets for 1 hour to 1 hour and 30 minutes until a fork can be pierced in easily. They should be tender but not mushy. 
- Unwrap the foil and let them cool so you can handle the beets (save the olive oil and juices if you want later to add to the dressing). 
- Once beets are warm vs hot take a paper towel and gently rub the skins off the beets and they will look perfect and shiny. Note: wear gloves to avoid hand staining. 
- Then slice the beets in quarters and you may need to cut each quarter in half 
- Note: all the steps above to roast beets can be done the day before. Pour some olive oil over the beets and put in plastic containers (red and yellow separate). Store in fridge overnight. 
- Now I got fancy before putting in the fridge overnight and poured regular olive oil and a little fig balsamic vinegar on the red beets and a blood orange olive oil on the yellow beets but regular olive oil will work just fine. 

- Once all ingredients are cool arrange on a platter and sprinkle with salt and pour a little olive oil over it. 

Optional: I made a homemade citrus vinegraitte by mixing together:

- 1 tablespoon of Dijon mustard
- juice and zest of one lemon
- juice and zest of half a naval orange
- zest of a grapefruit (no juice)
- a couple pinches of kosher salt
- 1/4 cup of sugar
- whisk it
- slowly stream in about 1/2 cup of olive oil while whisking and then 1/2 cup of canola oil while whisking. 
- taste it and add more sugar or salt if needed. At the end I poured in some of the roasted beet juice the beets had been sitting in to give it a pink color. 

Enjoy!

Sunday, March 16, 2014

Celebrating Purim with Hamantachen


I made the most fabulous Hamantaschen and they might be the best I ever made! 

I must give credit to the Shiksa in the Kitchen:


I used her non - dairy dough recipe. The first batch was a little sticky but the second batch was perfect. Not sure if I mis-measured the flour the first time, but if it is sticky add flour, if dry add a little water. 

Her non-dairy (she uses oil) dough and folding technique was perfect. Her batch makes 35 cookies but mine made about 20-25. I also baked mine 14-15 minutes as I like them a little crunchy and a little soft vs. her longer cooking time. 

I didn't make my own filling but I used prune butter (lekvar) found in the jewish section of ethic foods at the grocery. I also used Solo apricot cake and pastry filling for some of them. 

Delicious! Drove around delivering them to friends today. Happy Purim!!!