Flat-Iron Steak with Peppercorn/Chive Butter

Lyndon B. Johnson was what his mother might have called, a "good eater".  Spinach was his favorite vegetable.  He drank pitchers of milk.  And no meal was complete without a biscuit.  His wife, Ladybird, liked to show off traditional Texas cuisine.  When entertaining guests at the White House, nachos and chalupas were often featured on the menu.  The golden ticket though, during the Johnson administration, would have included a barbecue and steak would have figured prominently on the menu.  It is said that, left to his own devices, LBJ would have eaten steak at every meal.

Flat-iron steak is a relatively new cut of meat, appearing on meat counters sometime in 2002.  It is a non-traditional cut, made from the shoulder, that accepts marinade well.  In this recipe, we dress the steak up with a dollop of spicy, herbed butter.

What's In It:

1 flat-iron steak

1 stick butter, softened

2 tbs. A-1 steak sauce 

2 tbs. freshly ground peppercorns (Black or green depending on how spicy you like it.  Black pepper has more heat.)

1 tbs. fresh chives, chopped

1 tsp. lemon zest

Olive oil

Salt & pepper to taste

How To Make It:

In small bowl, combine butter, steak sauce, ground peppercorns, chives and lemon zest.

Salt and pepper to taste.  Transfer to a ramekin and cover with plastic wrap.

Refrigerate butter for at least 2 hours.

Coat steak with olive oil.

Salt and pepper both sides of meat.

Spray grill grate with cooking spray before lighting grill.

Bring to high heat before placing steak on grate.

Steak should cook for 2 to 3 minutes per side if 1/2" thick, 4 to 6 minutes per side if 1" thick, and 6 to 9 minutes per side if 1 1/2" to 2" thick.

Once steak is done, allow to rest for 2 to 3 minutes before slicing meat against the grain.

Serve with a dollop of peppercorn/chive butter.

Positively Presidential Chicken Pot Pie

Seems Warren Harding, the 29th President of the United States, had a thing about chicken pot pie.  His wife, Florence, made it and served it on poker night, to great acclaim.  

I read her recipe and, while I'm sure it was considered scrumptious at the time, by today's standards "plain" is generous. 

Ina Garten adds peas...and herbs...and cracked peppercorns...and sea salt...and, therein, lies the difference.

What's In It:

For the filling:

6 split chicken breasts, bone-in, with skin

5 c. chicken stock (Homemade is always best...and ohhh so easy.  But, there are several really good organic brands to buy...if you must.)

2 cubes chicken bouillon

1 1/2 sticks unsalted butter

2 yellow onions, chopped

3/4 c. unbleached flour

1/4 c. heavy cream

2. c. carrots, chopped

1 10-oz. bag frozen peas (Early...young...let's avoid those dark green, mealy monstrosities..)

1/2 c. fresh parsley leaves, minced

Salt (Sea salt is best...always)

Freshly ground pepper

For the crust:

3 c. unbleached all-purpose flour

1 1/2 tsp. salt

1 tsp. baking powder

1/2 c. shortening (♫Mama's little baby loves shortnin', shortnin'...♫)

1 stick cold, unsalted butter, diced

1/2 to 2/3 c. ice water

1 egg, beaten, mixed with 1 tbs. ice water (for wash)

Salt to taste (See above)

Freshly ground black pepper

How to Make It:

Let's make the filling:

Preheat oven to 350 degrees.

Rub chicken with olive oil and sprinkle, generously, with salt and pepper.

Place on baking sheet and cook, 35 to 40 minutes.

Set aside, until cooled.

Remove meat from bones, discarding skin, and cube chicken.

In small saucepan, heat stock and add bouillon cubes to dissolve.

In Dutch Oven, saute onions in butter over medium-low heat, until translucent.

Add flour and cook, over low heat, for 2 minutes, stirring constantly.

Add chicken and stock.

Cook for about 1 minute more, stirring frequently, until thickened.

Add 2 tsp. salt, 1/2 tsp. freshly ground pepper, and heavy cream.

Add chicken and vegetables, mixing well.

Let's make the crust:

Mix flour, baking powder, and salt in food processor fitted with metal blade.

Add shortening and butter.

Pulse until mixture separates into balls the size of peas.

While the motor runs, add the ice water.  Process dough only until it comes together.

Move dough to floured surface and knead into ball.

Wrap dough in plastic wrap and refrigerate for 30 minutes.

Let's put it together:

Preheat oven to 375 degrees.

Pour filling into 9x11 baking dish.

Brush the edges of the dish with egg wash.

Roll out dough to fit 9x11 baking dish(allowing 1/2" on all sides) and place on top.

Crimp edges and fold over to seal.

Brush dough with egg wash.

Cut 3 slits in top of dough.

Sprinkle top with sea salt and freshly ground pepper.

Place on baking sheet and bake 1 hour.

Top should be golden and filling, bubbly.

Adapted from a recipe by Ina Garten

Gingerbread with Warm Lemon Glaze

It seems everyone is celebrating President's Day.  Kids are out of school.  The local bowling alley is advertising a bowl-all-day special for just ten bucks and, if I had a dollar for every car commercial featuring a yelling man wearing a tri-cornered hat, I could quit my day job.

Hat or no hat, I've decided to join the fray.  For the next few days, we'll commemorate our Presidents' tastebuds by featuring recipes they are said to have enjoyed.  And why not start at the beginning?  

When searching for a recipe George Washington might have savored, cherries, of course, popped to mind.  As it turns out though, rudimentary cooking methods led to some rather boring sounding recipes such as a pudding made by layering white bread with dried fruit.  Um...no.

I perked up considerably upon reading that gingerbread was a favorite.  I love gingerbread, especially in winter, and most especially when drenched with a tartly sweet lemon glaze.  Warm, spicy, and sticky sweet...wow.

What's In It:

For the cake:

1 3/4 c. unbleached flour

1 tsp. baking powder

3/4 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon

1 tsp. ground ginger

1/4 tsp. grated nutmeg (The very best flavor comes from nutmeg you grate yourself.)

1/2 tsp. vanilla

2/3 c. dark brown sugar

1/2 c. molasses

6 tbs. butter, room temperature (Never margarine)

1 egg, beaten (Thank you Cleo, Sylvia, Pat, and Lucy)

2/3 c. boiling water

For the glaze:

4 tsp. cornstarch

Pinch salt

1/4 granulated sugar

2 tsp. butter

1 tsp. lemon rind, grated

2 tbs. lemon juice (Fresh juice yields a fresher, lighter taste.  Bottled juice makes a tarter glaze.  Please yourself.)

1 1/2 c. boiling water

How To Make It:

Let's make the cake:

Preheat oven to 325.

Spray an 8x8 baking pan with cooking spray.

In medium bowl, stir together flour, baking powder, baking soda, salt and spices.

In large bowl, cream butter with brown sugar and add molasses.

Add beaten egg and vanilla to creamed ingredients.

Add dry ingredients, 1/3 at a time, to creamed ingredients.  Mix well.

Add boiling water gradually, stirring well.

Pour into prepared pan.

Bake for 50 minutes.

Let's make the glaze:

In a small saucepan, combine cornstarch, salt, and sugar.

Add boiling water slowly, stirring well.

Cook over low heat, stirring constantly, until mixture thickens.

Continue cooking over very low heat, 5 to 7 minutes, stirring frequently.

Remove from heat.  Stir in butter, lemon rind, and lemon juice.

Pour over cooled gingerbread and serve immediately.

Crock Pot Scalloped Potatoes

I grew up in the 70's, during the advent of quick and easy.  If it didn't come in a box, a can, or a pouch, my Mother rarely served it.  In fact, one of the things that made holidays special was her insistence that every dish be made from scratch.  Just as fashions cycle in and out, so do cooking methods.  Cooks today take pride in providing fresh food for their families.

This recipe makes one of my favorite week-day side dishes because it cooks while I'm at work.  Prep time is minimal and, using a tip provided by "Cook's Country", clean-up is easy, too.  Try it once, and you'll never go back to boxed!

What's In It:

3 lb. red-skinned potatoes, peeled and sliced into 1/4" slices (I use red-skinned because they hold their shape well)

1 1/4 c. heavy cream

1 1/4 c. chicken broth

4 1/2 tbs. cornstarch

1 tbs. butter

4 cloves garlic, minced

1/2 tsp. thyme

1 1/4 tsp. salt

1/2 tsp. pepper

3/4 c. sharp cheddar cheese, shredded (Extra Sharp cheese is not recommended as it tends to break down during cooking)

3/4 c. Monterey Jack cheese, shredded

Parchment paper (used to line crock pot to prevent burning edges)

Cooking spray

How To Make It:

Fold a large sheet of parchment paper into a 3" wide strip.  Place inside crock pot, encircling the bottom.

Spray inside of crock pot, including paper strip, with cooking spray.

In large bowl, combine 2 tbs. heavy cream with potato slices.

Cover bowl with plastic wrap and microwave 3 minutes.  Shake bowl to redistribute contents.  Microwave 3 to 5 minutes more until edges of potatoes are translucent.

In 2-cup measuring cup, whisk broth with cornstarch until smooth.  Set aside.

In medium saucepan, melt butter.

Add garlic and thyme to melted butter and cook, while stirring, about 30 seconds.

Stir in broth mixture, along with the rest of the cream and salt and pepper. 

Bring to boil.

Reduce heat to medium low and cook for about 1 minute, stirring continuously, until thickened.

Remove from heat and add cheeses.  Whisk until smooth.

Pour 1/2 of sauce into bottom of crock pot.

Arrange potatoes on top in an even layer and cover with remaining sauce.

Cover and set crock pot to cook for 6 hours.

Remove parchment paper and allow to cool for at least 20 minutes before serving.

Adapted from a recipe found in "Cook's Country"

Herbed Potatoes with Green Beans

You say beef, I say green beans.  It just happens.  I don't know why.  

And a recipe that marries green beans with herbed potatoes in a skillet dressed in olive oil?  

Be still my heart...

What's In It:

2 med. Yukon Gold potatoes, cut into 1/4" slices

6 tbs. olive oil

3 tbs. red wine vinegar

1 tbs. Dijon mustard

1/2 lb. green beans, stemmed and popped (Or, for those of you who do not inhabit the Southern United States ...trimmed and cut into 2-inch pieces)

1 shallot, minced

2 tbs. fresh parsley, minced

2 tbs. fresh dill, minced

Salt and pepper to taste

How To Make It:

In large bowl, toss potatoes with 1 tbs. olive oil.  Wrap tightly with plastic wrap and microwave 4 to 7 minutes, until potatoes are translucent.  (Shake bowl every 2 to 3 minutes to redistribute.)  Drain well.

Combine vinegar and mustard in medium bowl.  Add 5 tbs. olive oil and mix well. Set aside.  

In large skillet, cook potatoes and green beans over medium heat 5 minutes, or until brown and tender. Remove from heat.

Stir in vinegar/mustard mixture, shallots, parsley, and dill. Salt and pepper, to taste.

Serve immediately.

Adapted from a recipe found in "Cook's Country"

Chocolate Eclair Cake

Imagine strolling along the Champs-Elysees with someone you love.  The rich scent of strong coffee entices you to stop in at a Bistro known for it's pastry.  You and your companion spot a table set apart from the rest and, as you approach, he selects a wildflower from the bunch in the center of your table, and slides it behind your ear...You know what they say..."Paris is for lovers."

This recipe borrows from one of my favorite French pastries, the eclair.  I didn't always love them, though.  I discovered, pretty quickly, that there's a big difference between an eclair made with second-rate custard and one filled with quality ingredients.

This cake is impressive to look at, but surprisingly light in taste and, even though it requires a little planning ahead, it is a perfect finish to Valentine's Dinner.

What's In It:

1 1/4 c. granulated sugar

6 tbs. cornstarch

1 tsp. salt

5 c. whole milk

4 tbs. unsalted butter, cut into fourths (Butter, not margarine!)

2 tbs. water

5 tsp. vanilla extract (No imitation)

1 1/4 tsp. unflavored gelatin (Such as Knox)

5 tbs. light corn syrup

2 3/4 c. heavy cream, chilled

14 oz. graham crackers ("Honey Maid" may cost a little more but are consistent in quality.  Not all brands work well in this recipe)

1 c. semisweet chocolate chips

How To Make It:

Combine first 3 ingredients in large saucepan.

Whisk in milk until smooth and bring to a boil over medium-high heat, scraping bottom of pan often.

Upon boil, immediately reduce heat to medium-low and cook 4 to 6 minutes, continuing to scrape bottom of pan, until large bubbles form on surface.

Remove from heat and add butter and vanilla.  Whisk well.

Pour pudding into a large bowl and cover with plastic wrap, taking care that wrap rests on surface of the pudding.  Refrigerate 2 hours or until cool

Mix water and gelatin in a small bowl and let sit about 5 minutes or until gelatin softens.

Microwave until mixture bubbles around the edges of the bowl, 15 to 30 seconds.

With mixer, beat 2 c. heavy cream on medium-low speed for 1 minute or until foamy.

Increase speed to high and whip for about 2 minutes or until soft peaks form.

Add gelatin and whip 1 minute, or until stiff peaks form.

Whisk 1/3 whipped cream into cooled pudding.

Fold remainder into mixture, 1 scoop at a time, until combined.

Cover bottom of 13 x 9 baking dish with a layer of graham crackers. (A clear glass dish makes for a better presentation)

Top with 1/2 of the pudding mixture, followed by another layer of graham crackers (It may be necessary to break crackers in order to cover completely)

Repeat, so that there are 2 layers of pudding and 3 layers of graham crackers.

Add chocolate chips, 3/4 c. heavy cream, and corn syrup to a medium microwave-safe bowl.

Microwave until smooth, 1 to 2 minutes, stopping every 30 seconds to stir.

Cool glaze to room temperature, 10 to 15 minutes.

Cover top of cake with glaze and refrigerate for a minimum of 6 hours before serving. (May be refrigerated up to 2 days)

Recipe found in "Cook's Country"

Lasagna for Two

There's something inherently romantic in Italian food.  The essence of tomatoes and garlic suggests sips of red wine and flickering candlelight.  

Lasagna is one of my favorite Italian dishes but, until discovering this recipe, I considered it too much work for two people.  And besides, my recipe always makes enough for an army!

This recipe makes just enough for you and someone special and there are shortcuts built right in so, instead of spending all your time in the kitchen, there'll be plenty of time for canoodling...

What's In It:

1 lg. jar spaghetti sauce (I've tried all brands and they all have their merits.  Most important of all, choose a smooth sauce, like a marinara)

4 oz. ricotta cheese

1/2 + 2 tbs. Parmesan cheese

3 tbs. fresh basil, chopped

1 lg. egg, slightly beaten (Thank you Sylvia, Cleo, Pat, and Lucy!)

1/8 tsp. salt

1/8 tsp. fresh ground black pepper

4 no-boil lasagna noodles

1 c. shredded mozzarella cheese (I also like to use the shredded mixed Italian cheeses)

How To Make It:

Preheat oven to 400 degrees.

Combine ricotta, 1/2 c. Parmesan, basil, egg, salt and pepper in medium bowl.

Cover bottom of loaf pan (yes, I said loaf pan) with 1/2 c. sauce

Top with one lasagna noodle.

Spread 1/3 of ricotta cheese mixture over noodle and sprinkle with 1/4 c. shredded cheese.

Cover with 1/2 c. sauce.

Repeat 2 times, beginning with noodle and ending with sauce.

Top with remaining 1/4 c. shredded cheese and 2 tbs. Parmesan.

Spray sheet of aluminum foil with baking spray before using it to cover top of loaf pan, tightly.

Bake 25 to 30 minutes before removing foil.

Bake 10 minutes more or until browned and bubbly.

Cool 10-15 minutes before serving.

Adapted from a recipe found in Cook's Country