Grilled Flank Steak with Pomegranate salad

I found this recipe in a clothing catalog. It’s from Chef Charlie Palmer. I substituted the chicory for arugula for my own personal taste.

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Serves 6.  What you will need:

1/4 cup of extra virgin olive oil

1/4 cup of balsamic vinegar

1 tablespoon of pomegranate molasses

1 tablespoon of minced garlic

2 teaspoons of fresh thyme leaves

1 tablespoon of paprika

2 ( 1 1/2 to 2 pound) flank steak

salt and pepper

1 pound of heirloom tomatoes cut in half lenghtwise

1 small head of chicory well washed tough ends removed, chopped

4 ounces chopped toasted walnuts (I dried toasted them over med heat)

1/4 cup of pomegranate seeds

pomegranate dressing

POMEGRANATE DRESSING:

2 tablespoons of pomegranate  molasses

1 tablespoon of orange juice

1/2 teaspoon of minced garlic

1/4 walnut oil

salt and pepper (whisk all together in a bowl)

Combine oil, vinegar, pomegranate molasses, garlic and thyme in a bowl whisk and blend well. Massage the paprika on all sides of the meat place in a glass baking dish and rub the marinate. Cover with plastic and set aside for an hour.    Grill the steaks turning occasionally for 12 minutes for rare or 15 medium rare. You can make the salad while cooking, or what I do is prepare everything before hand so I can keep an eye on the steaks. I added the dressing to the salad before serving.

When the steaks are done cut on the bias into thin strips place on platter with all the juices. Lightly coat the salad with the dressing and place along the steak. Serve immediately.

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Maxi Dress

I love this maxi dress is from Athleta. It has ruching on the sides so it doesn’t show everything. And it has a slit on the side. It’s soft and very comfortable. I think it may be my Fourth of July outfit.Featured image

Spinach in Puff Pastry

I have made this Spinach pie many times, it’s great for a meal or can be cut up in smaller bites for appetizers. I got the recipe from Ina Garten”s Barefoot in Paris. Here is the recipe with some of my tips. To me cooking is all in the organization. Always read the recipe thoroughly , can’t tell you how many mistakes I’ve made by overlooking a step.  Now all recipes start telling you to preheat oven, my oven only takes 10 or 15 minutes to preheat so I usually do that when I’m almost ready to put in the oven.

What you will need.

4 tablespoons (1/2 stick) unsalted butter

2 cups of copped onion (2 onions)

2 scallions chopped green and white parts

1 tablespoon chopped garlic (3 cloves)

1 cup of grated Gruyere cheese and 3/4 of a cup of freshly grated of Parmesan cheese (I always buy Parm Reggiano)

4  extra large eggs lightly beaten, 1 more mixed with 1 tablespoon of water and beaten for eggwash

1 tablespoon of dry bread crumbs ( plain or seasoned)

2 teaspoons of kosher salt and 3/4 of teaspoon of freshly ground pepper

1/2 teaspoon of ground nutmeg

1/4 cup of toasted pine nuts ( you can dry toast them in a fry pan on the stove, keep an eye on it you don’t want it to burn )

2 sheets of puff pastry, the box usually has 2

2 boxes of frozen chopped spinach defrost overnight in fridge, you may want to take it out 15 minutes before starting

Now my best advise is to take out all the ingredients and start prepping before cooking anything. Do all the chopping and grating before you start cooking. I lay things out so I have it handy when I will use them. To take out the water from the spinach

I place a colander in the sink and use lay a cheese cloth on top then place the spinach on it, wrap it in the cloth an squeeze all the water. You can use a towel but it can be a little messy, I throw the cloth out. Place the spinach in a large bowl and set aside.

Melt the butter in a saute pan and add the copped onions. Cook for 5 to 7 minutes till tender. At this time a toast the pine nuts over medium heat till they start getting some color since I am already at the stove. Add the garlic and cook till 1 minute more.

Add the onion mixture, pine nuts, scallions, the cheeses, the eggs. bread crumbs, salt and pepper, nutmeg to the spinach and mix well. I mix well every time I add and ingredient.  Unfold one of the puff pastry sheets onto a baking sheet lined with parchment paper. Keep the pastry sheets cold before use or it will be hard to unfold as it will stick. Now you can PREHEAT OVEN to 375 degrees. Spread the spinach mixture starting in the middle leaving 1 inch border. Brush the border with the egg wash.  Roll out the second piece of pastry on a floured board till 1 inch each larger in each direction. Place it over the spinach and crimp the sides with a fork. Now what I found is that it helps to have a flat baking sheet it will be easier to crimp. Brush the top with the egg wash but don’t let it drip or the pastry won’t rise. Make three small slits in the pastry and sprinkle salt and pepper. Now bake for 30 to 40 minutes, depends on oven till golden brown.

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DVF

Thank you Diane Von Furstenburg for an inspiring book and for that iconic effortless wrap dress. Her book is not just for the fashionista but rather for anyone with a dream. She had a lot of doors open to her but it took hard work to get her foot through those doors.  Arrived in America with a suitcase full of jersey dresses and made it happen. She also has a good eye on choosing the talented people to work with. Good read!

Rack of Lamb

Sometimes it’s best to look at what ingredients you have on hand then look up a recipe. I went on line looking for what could I put on this rack of lamb. I got frustrated and pulled out parsley, garlic, salt, pepper, oregano dry spice, mint leave dry spice and fresh rosemary , added Greek olive oil. All items were in my pantry and fridge. I made a paste with it and rubbed all over the lamb and grilled it. It was delicious!