Garam Masala Skirt Steak

After thinking of making Indian corn, I wanted some meat to go with it. Skirt steak is perfect for weeknights because you can quickly marinate it after work and it cooks so quickly. The mixture of garlic and the fragrant garam masala and dukkah was really great and unusual and went nicely with the corn. The steak was tender and tasty. 

Ingredients:

1 skirt steak

1 clove of garlic (more for a bigger piece)

1 tbsp garam masala

1 tsp dukkah

1 tsp kosher salt

olive oil

Directions:

Mash the garlic into a paste. In a small bowl, mix the garlic paste, remaining salt, spices and enough olive oil to form a loose paste. Smear it all over the steak on both sides. 

Sous Vide Steak

I bought a new toy! It's a sous vide machine. Instead of a giant machine, it's about the size of a pepper grinder (a big one) and clips to the side of the pot. It regulates the water temperature while you cook something in a vacuum sealed bag. It's great! It makes it so the whole piece of meat (or anything) cooks perfectly evenly and doesn't over cook. 

Summer Dinner: Grilled Steak, Fairy Tale Eggplants, and Garlic Scapes

Isn't that so pretty? I bought garlic scapes and fairy tale eggplants at the Union Square farmers market Monday night for dinner. I love eggplants and these little guys are so pretty and aren't bitter at all. Dinner was simple and summery and delicious - I'd love to have people over and serve the exact same thing. The eggplants were soft and tender and the scapes were sort of like a garlickly asparagus.

The General Greene

Last weekend it was 50 and sunny, so Jamie and I hopped on Citi Bikes and biked over to Fort Greene to meet friends for brunch. We went to The General Greene. We sat right down, it was nice and sunny inside, and the food was tasty. The grits with the steak and eggs was my favorite, and I love any egg dish that comes with salad (this did). I'd never been to Fort Greene - now I want to bike back over and try some more spots. So cute. 

Colonie

Jamie and I had a fabulous dinner at Colonie last night, courtesy of our wonderful friend Jamie Burgess (thank you!!). It's a really cute spot, dimly lit with plants, an open kitchen, and a friendly staff. If anyone is looking for a great restaurant in Brooklyn Heights, this is a perfect choice. The grapefruit chili margarita is an excellent cocktail choice.

Tournedos Rossini

La Sirene is one of my favorite restaurants, so I tried to recreate their wonderful Tournedos. I made them with some frites and asparagus for Jamie for Valentine's Day, then made them again with Alice the next week. (I've been teaching her to cook, and she's been so good!) They're very impressive and not very hard to make. Jamie can't wait to serve them at a dinner party. For the french fries, I just use Trader Joe's frozen fries, serve them in a newspaper cone with some aioli, and sprinkle truffle salt on them. You have to try it! It also looks adorable.

Serves 2
Ingredients:
2 filet mignon
2 slices of French bread about the size of the filets
2 slices foie gras
2 tbsp red wine
salt and pepper
1/4 cup beef stock
1/4 tsp truffle oil
2 tbsp butter
1 tbsp vegetable oil

Directions:
When you buy the filets, season them liberally with salt and pepper. If you're eating them later, wrap them up and put them in fridge.

Roasted Acorn Squash, Purple Cauliflower, and Strip Steak

Last weekend Jamie and I stopped at Babinksi's farm stand in Bridgehampton to grab some veggies for dinner. I saw the most beautiful cauliflower I've ever seen. It was bright purple. I want my mom or sister to paint a picture of it for me! Along with the beautiful cauliflower, I got an acorn squash - such a great, homey fall side. I steamed the cauliflower and tossed it with oil and salt - be careful not to over steam! You want it tender but still with a bit of a crunch. Mushy cauliflower is the worst. I roasted the acorn squash (with bacon) and grilled the steak. This was a great fall dinner.

Cauliflower
Ingredients:
1 head cauliflower
1-2 tbsp canola or vegetable oil
salt

Directions:

Steak Salad with Chimichurri Dressing

On a hot summer night, a salad always tempts me. I'd also been craving red meat, so a steak salad seemed like the obvious choice. I used this recipe from Epicurious, with a few changes and additions. It was absolutely delicious - great garlic/herb flavor from the chimichurri mixed with the savory of the meat and the creaminess of the mozzarella. Really good summer dish - Jamie was raving about it.

(serving 2)
Ingredients:
1 sirloin steak
1 bunch haricots verts
1/2 container of grape tomatoes, halved
1 bunch parsley
2 tsp dried oregano
3 garlic cloves, peeled
1/3 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tsp chipotle hot pepper sauce
mixed greens
8 marinated mozzarella balls, sliced