Steakhouse Supper

When cooking for this post I was thinking about a classic steakhouse dinner.  In my head I picture a handsome gentleman and classy lady in the 60s.  Not the hippie 60s, but before that.  Like Don Draper and Joan Harris sitting in a dark restaurant, smoking, eating red meat, and drinking. This is that kind of steakhouse dinner.

Drink...

Dirty Martini
In my mind, they're drinking martinis at the steakhouse.  And since I prefer an extra dirty martini, that's what they're having.  
I have to admit...martinis (real martinis - not the fruity, girly ones) are something that I really want to like, but I'm not sure I'm quite there yet.  If there extra dirty they're pretty good and I could imagine that stuffing the olives with blue cheese would make it even better.  There's just something about drinking a martini that makes you feel cool.  And there's always the olive as an end-of-drink treat!
Ingredients:
(serves 1)

• 2 oz vodka
• 4-5 tsp olive brine
• splash of dry vermouth
• green olives for garnish

Directions:

1. Fill a cocktail shaker with ice.
2. Add vodka, vermouth, and olive brine.  Shake.
3. Strain into a chilled martini glass and garnish with an olive (or 2 :) 

Dinner...

Filet of Beef and Twice Baked Potatoes
For Christmas my godmother gave us an amazing assortment of foods from Omaha Steaks and this was all part of it.  I was a little scared of cooking the beef because I have never really made "fancy" steak before.  But I followed the recipe and it turned out good!

Filet of Beef with Chimichurri Sauce
*recipe from The Complete America's Test Kitchen TV Show Cookbook

In the steakhouse, red meat is a must.  And when you're having a steak, you might as well splurge and get the best.  So, filet mignon it is! 
P.S. Did you know that  filet mignon means "cute filet?"  That makes me like it even more :)
Ingredients:
(serves 2)
For the Steak:

• 2 (7-8 oz) filet mignons, 1 1/2 inches thick, dried thoroughly with a paper towel
• 2 tsp olive oil
• salt and pepper  

 For the sauce:

• 1/2 cup fresh parsley
• 3 medium garlic cloves
• 1/4 cup olive oil
• 1/8 cup red wine vinegar
• 1 tbs water
• 1/2 small red onion
• 1/2 tsp salt
• 1/8 tsp red pepper flakes

Directions:
For the sauce:

1. Pulse the parsley and garlic in a food processor until chopped fine, about 20 pulses.  Transfer to a medium bowl.
2. Whisk in the oil, vinegar, water, onion, salt, and red pepper flakes until thoroughly blended.
3. Spoon over the steaks and serve.

 For the steaks:

1. Heat the oven to 450 degrees.
2. Heat a large skillet on the stovetop over high heat until very hot.
3. Rub each side of the steaks with oil and sprinkle generously with salt and pepper.
4. Place the steaks in the hot skillet and cook without moving the steaks until well browned and a nice crust has formed, about 3 minutes.
5. Flip the steaks and cook the other side in the same way, about 3 minutes.
6. Transfer the steaks to a baking sheet and place in the oven. 
1. rare= about 4-5 minutes
2. medium rare = 6-8 minutes
3. medium = 8-10 minutes
4. After baking, tent the steaks loosely and let rest for about 10 minutes before serving.

Twice Baked Potatoes

*recipe from The Complete America's Test Kitchen TV Show Cookbook

This is the conversation that takes place while ordering in my steakhouse: 
"Would you like rice, vegetables, or potatoes?"
"potatoes"
"mashed, fries, or twice baked?"
"twice baked"
...of course!  Is there even a question?  It is obviously the best of the choices. It's like a super delicious version of a mashed potato!
Ingredients:
(serves 4)

• 2 medium russet potatoes, scrubbed, dried, and rubbed lightly with vegetable oil
• 2 oz sharp cheddar cheese, shredded
• 1/4 cup sour cream
• 1/4 cup buttermilk
• 1 tbs. unsalted butter
• 1 1/2 scallions
• 1/4 tsp salt 
• ground black pepper

 Directions:

1. Heat the oven to 400 degrees.
2. Bake the potatoes on a baking sheet until the skin is crisp and dark brown, about 1 hour.  Cool slightly, about 10 minutes.
3. Cut each potato in half lengthwise.  Scoop out the flesh into a medium bowl, leaving about 1/8 to 1/4 inch thickness of flesh in each shell.
4. Arrange the shells on a baking sheet and bake until dry and slightly crisp, about 10 minutes.
5. Meanwhile, mash the potato flesh with a fork until smooth.  Stir in the remaining ingredients until well combined.
6. Remove the shells from the oven and increase the oven setting to broil.
7. Spoon the mixture into the crisped shells, mounding it slightly in the center.  Sprinkle with a little more cheddar cheese and return them to the oven for 10-15 minutes.        

Dessert...

Best Ever Almond Cheesecake
*recipe from Terry L.
I thought for a while about what dessert would be served in my steakhouse.  Originally, I wanted to do cherries jubilee or bananas foster, but they required buying too many different kinds of alcohol.  So, I decided to go with a simple, classic cheesecake.  I made mine an almond cheesecake because I just love almond flavor, but you could just as easily substitute vanilla or lemon for the almond.  I also added some strawberries on top, but cherries, chocolate, or raspberries would be great too!
Ingredients:

• 2 1/2 cups vanilla wafer cookies, about 45
• 2 tbs + 1 cup sugar
• 3 tbs butter, melted
• 4 pkgs (8 oz each) cream cheese, at room temperature
• 6 eggs
• 3/4 cup heavy cream
• 1/3 cup flour
• 1 tbs almond extract

Directions:

1. Place a roasting pan filled halfway with water on the lower rack in the oven.
2. Preheat oven to 325 degrees.
3. Grease a 9x3" springform pan.
4. In a food processor, pulse cookies and 2 tbs sugar until ground.  Stir in butter.
5. Press the cookie mixture into the pan.
6. On medium-high speed beat the cream cheese and remaining sugar until fluffy, about 3-4 minutes.
7. Beat in eggs one at a time, then cream, flour, and almond extract.
8. Pour into the pan and bake on the center rack for 1 hour 15 minutes, or until center jiggles slightly.
9. Turn off the oven and let it stand in the oven with the door closed for 1 hour.
10. Run a knife along the edge of the pan and cool.
11. Chill overnight and remove the sides of the pan.        

 

              
 
 

Chrismas is Coming...

One of the best parts of the holidays is all the delicious food.  With Christmas quickly approaching, I decided to make a post inspired by the flavors of the holidays.
Drink...

Eggnog Martini
*recipe from Single Minded Women
In theory, this drink should be good.  However, it was not the best.  After drinking it, Doug said, "I think I need to drink something else to get that taste out of my mouth."  That's never a good thing.  However, I would try making this drink again, because I think many of the things that made it bad were my fault.  
For one, the vodka was too strong (and I didn't have vanilla vodka so I used regular.  I think vanilla would be better), so I would put in much less, or maybe even none at all.  Secondly, in the midst of my recent health kick, I decided to buy light eggnog.  I do not recommend buying light eggnog.  It's one of those things that you just get regular, or don't get any at all.  If you change those couple things, I think it could be a good drink.
Ingredients:

• 2 1/2 oz eggnog
• 1 oz vanilla vodka
• 3/4 oz amaretto
• ground nutmeg

Directions:

1. Place all ingredients except nutmeg in a shaker over ice.
2. Shake, strain, and pour into a martini glass.
3. Sprinkle a little nutmeg on top.

Dinner...

Sweet Potato Gnocchi with Brown Butter Sage Sauce
*recipe from: AidaMollenkamp
Sage is an herb whose flavor always reminds me of holidays.  It has such a warm, delicious taste which goes perfectly with the soft pillows of sweet potato gnocchi.  I cheated and bought frozen gnocchi, but I'll give the recipe for homemade just in case you're feeling ambitious.  
Ingredients: 

For the gnocchi:

• 1 1/2 pounds sweet potatoes (yams), halved lengthwise
• 1/2 pound Russet potatoes, halved lengthwise
• 1 tablespoon olive oil
• Kosher Salt and Freshly Ground Black Pepper
• 1/4 cup finely grated Parmigiano-Reggiano cheese
• 1 egg, lightly beaten
• 3 tablespoons honey
• 2 teaspoons kosher salt
• 1 1/2 to 2 cups all purpose or white whole wheat flour

For the sauce:

• 4 tablespoons unsalted butter
• 12 to 15 fresh sage leaves
• 2 shallots, quartered and thinly sliced
• 3 tablespoons balsamic vinegar
• Freshly shaved parmesan, for garnish
• Freshly ground black pepper, for garnish

Directions: 

For the gnocchi:

*Tip - Gnocchi can be made through this step up to 1 month ahead. To store, place on a flat surface and freeze until frozen through. Transfer to an airtight container and keep frozen up to 1 month before using.   

1.  Heat an oven to 425°F and arrange a rack in the middle. Drizzle potatoes with olive oil, season with a few good pinches of salt and a few cranks of pepper, place on a rimmed baking sheet, cut-side down, and roast until fork tender, about 30 minutes. Set aside until cool enough to handle. 

2.  Scoop flesh out of skins then pass flesh through a potato ricer (or mash with back of a fork) and stir in cheese, egg, honey, and sat. Mix in flour, about 1/2 cup at a time, until soft dough forms. Taste and add additional salt, as needed. You’ve added flour when you touch the back of the dough and it is damp but not sticking to you hand. 

3.  Turn dough out onto floured surface and shape into a square. Divide into 16 equal pieces. Rolling between palms and floured work surface, form each piece into a rope (about 1/2 inch in diameter), sprinkling with flour as needed if sticky. However, don’t add too much additional flour as too much will make for heavy gnocchi. Cut each rope into 1/2 -inch pieces. Stop here or, as desired, use your thumb, roll each piece down over tines of a fork to indent. 

4.  Bring large pot of heavily salted water to a slow boil over medium-high heat. Working in batches, simmer gnocchi until tender, about 5 minutes. Using a slotted spoon or spider, transfer gnocchi to clean rimmed baking sheet. Reserve 1/2 cups of pasta cooking water and drain the rest.

* Tip - The gnocchi can be made 4 hours ahead — let stand at room temperature then dip in simmering water until heated through.

For the sauce:

This is enough sauce for half of the gnocchi. If you want to cook off all the gnocchi, go ahead and double the recipe.

1. In a large frying pan, melt the butter over medium heat. Once it foams, add sage and cook until crisp and fragrant. Remove sage to a plate and return frying pan to stove. Add shallot and, watching it carefully and stirring often, allow the milk solids begin to brown and the butter becomes fragrant and nutty. Scrape along the bottom to prevent the solids from sticking and burning.
2. When the butter is brown, immediately remove from heat, and carefully stir in the vinegar (it may sting your eyes). Stir in pasta and 1/2 cup of the reserved pasta water, return to heat, and cook until just coated in the sauce. Add a lot of freshly ground black pepper, taste for seasoning and finish with additional pasta water, salt, black pepper, the crisp sage, and freshly shaved parmesan.

Dessert...

Pistachio Cranberry Cookies
*recipe from: The Girl Who Ate Everything
I love pistachios.  Pistachio nuts, pistachio ice cream, pistachio pudding, and now pistachio cookies can be added to my list of favorites.  As a bonus, these cookies use a mix as a base, so they are super easy to make.  The combination of the light green color cookie dough (they look greener in real life than they do in my photo) and the red cranberries make them look extra Chistmasy.  
Ingredients:

• 1 (1 lb 1.5 ounce) pouch Betty Crocker Sugar Cookie Mix
• 1 box (4 serving size) pistachio instant pudding and pie filling mix
• 1/4 cup flour
• 1/2 cup butter, melted
• 2 eggs
• 1 cup dry roasted salted pistachio nuts, chopped
• 1/2 cup dried cranberries, chopped

Directions:

1. Preheat oven to 350 degrees.
2. In a large bowl stir cookie mix, pudding, and flour. Add melted butter and eggs and stir until incorporated.
3. Add pistachios and cranberries and mix well.
4. Drop by rounded spoonfuls onto a parchment lined cookie sheet and slightly flatten with fingertips.
5. Bake for 8-10 minutes. The only way you can ruin these cookies is to overbake them! If you bake them too long you will lose the soft texture and they won’t be as green. They will not look done but take them out and let them sit on the pan for about 2 minutes. Trust me.
6. Cool on a wire rack. Store in an airtight container. Makes about 2 dozen cookies.

 

Love Your Leftovers

My computer broke, so I'm a bit late (ok, a lot late) writing this post.  Your Thanksgiving leftovers are probably gone by now (if they're not, you should probably throw them away), but the components of this meal are delicious enough to make even if you aren't using leftovers!  However, my original idea was to use things you would have left over from Thanksgiving and remake them into something new and equally as good (or maybe even better) than the original.
Drink...

Fall Sangria
*recipe from: CailenAscher
There's always wine involved in a good Thanksgiving dinner.  If your holiday was anything like mine, there's no wine leftover.  If you do have some left, great.  If not, go out and buy some more so you can make this delicious recipe!
I've always been a fan of sangria.  To me it's more of a summer drink, but this is a perfect fall version of the beverage. It has a great fruitiness and the cinnamon sticks add a autumn taste.
Ingredients:

• 3 apples
• 3 pears
• 3 clementines
• 2-3 cinnamon sticks
• 2 Tbs honey
• 6 oz triple sec
• 2 bottles of red wine (I used a Beaujolais Nouveau and it worked well because it's already slightly fruity)

Directions:

1. Core and cut all the fruit and place it in a pitcher.
2. Add the cinnamon sticks and honey.  Stir.
3. Add the wine and stir. 
4. Refrigerate for at least 3 hours.  It's better if it sits overnight.  

Dinner...

Turkey, Brie, and Cranberry Grilled Sandwiches

*cranberry chutney recipe from: ClosetCooking

Everyone always has a ton of turkey leftover after Thanksgiving and let's be honest...those plain, dry turkey sandwiches just aren't that great.  This is a simple twist on that sandwich. The brie makes it super yummy and the cranberry sauce helps moisten up the turkey.  I didn't have leftovers this year, so I made a cranberry chutney from scratch.  You could use any cranberry sauce although this one was quite good because it had a bit of spice to it.
Ingredients:
for the sandwich:

• bread
• turkey
• brie
• cranberry chutney
• butter

for the cranberry chutney:

• 1 (12 ounce) package fresh or frozen cranberries
• 1 apple, peeled and diced
• 1 onion, chopped
• 1 jalapeno pepper, finely diced
• 1 tablespoon garlic, grated
• 1 tablespoon ginger, grated
• 1/2 cup raisins
• 1/2 cup sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/2 cup cider vinegar

Directions:

1. Make the cranberry chutney by placing everything in a large pot and boil it until it thinkens about 10-20 minutes.
2. Put the turkey, brie, and chutney on a slice of bread and top with another piece of bread to make a sandwich.
3. Butter both pieces of bread.
4. Place the buttered sandwich into a hot pan and heat until the bread is toasted and golden and the cheese is melted.

Dessert...

Pecan Pie Balls

I love Oreo balls, so I thought...why not do the same thing with pecan pie.  This is the easiest thing to make and in my opinion it's even better than the original pie - perfect for leftovers.  Plus, it's a little bit better for you because instead of eating a big piece of pie, you can just eat a little ball...that is, if you can eat just one!

Ingredients:

• leftover pecan pie (or a whole new pie, like I used)
• chocolate chips

Directions:

1. Put the pecan pie in a bowl and crumble it all together with a spoon.  Use the crust and everything.  It might look kind of gross and weird at this point, but keep going - it's going to be good!
2. Roll the mushed up pie into balls (1-2 inches) and place the balls into the freezer for 10-15 minutes.
3. Melt the chocolate chips.  I used about 2/3 of a bag of chips for a 6 inch pie.
4. After the balls have hardened up slightly from being in the freezer, dip them into the melted chocolate to coat.



looks weird, but keep going!



see...yum!

5. Sprinkle with festive sprinkles (optional).