Make-Your-Own Granola

Did you know that it’s inexpensive and easy to make? Did you also know that it tastes better if you make it yourself?

Our idea for granola uses whole nuts, dried fruit and as little oil as possible. We’ve been making our own granola for quite some time now. Whenever we have a handful of leftover nuts or dried fruit after a party, baking project or photo-shoot, the nuts get packed away into the freezer and are marked for a future granola-making session.

To make your own, all you need is about 90 minutes of baking time, and a basic granola recipe. If you binge-watch TV shows on Netflix like we do, you could totally make granola while catching up on The Walking Dead (…or Game of Thrones. Your choice).

Basic Granola

Makes 10 cups

Ingredients:

• 4 cups a rolled oats (not the quick-cook or instant kind)
• 1 tablespoon of ground cinnamon
• Pinch of kosher salt,
• 1/2 cup of maple syrup
• 1/4 cup vegetable oil
• 3 cups of a combination of any of the following ingredients: raw almonds, sliced almonds, cashews, pistachios, pecans, walnuts, hazelnuts, pumpkin seeds, sunflower seeds
• 3-4 cups of a combination of any dried fruit: cranberries, raisins, cherries, blueberries, apricot chunks, pineapple chunks
• 1 cup flaked coconut, lightly toasted
• 1/4 cup chopped crystallized ginger

Directions:

Preheat your oven to 250℉. Line two baking trays with parchment paper (or foil). Mix the maple syrup with the vegetable oil and stir to combine. It may form a gelatinous mass, and that’s OK.

In a large bowl, mix together 1 tablespoon of ground cinnamon, a pinch of salt, 4 cups a rolled oats (not the quick-cook or instant kind), and three cups of a combination of any of the following ingredients:

Raw almonds, sliced almonds, cashews, pistachios, pecans, walnuts, hazelnuts, pumpkin seeds, sunflower seeds… you get the idea…

Stir the nuts and oats together with the maple syrup mixture and divide the mixture between the two prepared sheetpans. Spread in a single layer and bake in the oven for 90 minutes. We set the timer for 15 minute intervals, and stir the mixture around every time. When the oats and nuts are golden in color, it’s done. Remove from the oven and set aside to cool completely to room temperature.

Our extra-special ingredient: crystallized ginger bits (a little goes a long way so add only about 1/4 cup). Play with the ingredients. Your granola should have a nice balance between oats, nuts and fruit.

When the oats are completely cooled, stir in the coconut and dried fruit mixture and transfer to airtight containers for storage.

Give one container to a friend. Pay it forward. Sharing is caring.

Broiled Grapefruit

What could be better than grapefruit broiled with rum and brown sugar!

When I was a little girl my favorite Sunday brunches always included Broiled Grapefruit — “drunken grapefruit.” Mom would section the grapefruit and sprinkle them with rum and sugar. Dad would pop them under the broiler and be in charge of making sure they didn’t burn. To my young mind broiled grapefruit was the height of culinary perfection – just the right blend of sweet. sour, bitter, and my first taste of illicit rum.

Broiled grapefruit are still a big hit in our house.  My only changes from the original recipe are–I prefer the complexity of brown sugar (or honey) to granulated sugar. I also like adding a pinch of cayenne to intensify the sweetness and a pinch of salt to mellow out the bitterness. The secret is all in the broiling. The heat of the broiler brings out the juices and melds all the components into a über-grapefruity, extra-juicy, deliciousness!

Yield: Serves 2

Ingredients:

• 1 large ruby red or pink grapefruit

• 2 tablespoons rum (optional)

The secret is all in the broiling!

• ¼ cup light or dark brown sugar

• Pinch of salt

• Pinch of cayenne

Directions:

Preheat the broiler and adjust your oven rack to about 4-inches from the broiler.

Cut grapefruit in half crosswise.  Cut a thin slice off the bottom of each half so they don’t wobble.

Use a paring knife to cut around each of the segments to release them from the membrane and pith.  It’s an extra step but really improves the eating experience. Sprinkle with rum.

In a small bowl, mix the sugar, salt and cayenne together.  Sprinkle the mixture over the grapefruit.

I dare you not to lick the plate!

Place the grapefruit on a baking sheet and place under the broiler. Broil grapefruit until the sugar has melted, and grapefruit is bubbly and slightly brown, about 4 to 5 minutes.

Transfer broiled grapefruit to individual dishes and serve warm.

The Plentiful Pumpkin

The Vegetarian Thanksgiving —  it’s a topic that’s coming up more often now.  Years ago, if a vegetarian came to Thanksgiving dinner, all he or she could hope for was to enjoy some of the meatless side dishes, salads and of course pumpkin pie.  In more recent years, folks are becoming more health-conscious and in general adopting a meat-free lifestyle.  A happy consequence:  dinner hosts are also becoming more conscientious and planning for more meatless options for the Thanksgiving Table.

I originally developed this for my sister, Alex.  I wanted to make something unforgettably special for her that was filling, delicious and healthy… something that would be so special, she wouldn’t miss having turkey at all.

As I heartily encourage you to make this recipe, I am obligated to warn you:  it’s not something that can be quickly thrown together.  This recipe is for a very special occasion, so please take the necessary time and steps to prepare.  Cook and season each component before it gets mixed together as the filling – by doing so, each component has its own flavor.  The whole thing will become greater than the sum of its parts!  (and consequently, that’s why it’s so darn complicated to make this dish).

I serve this pumpkin with onion gravy (it looks and tastes like turkey gravy but it’s vegan) and a side of cranberry sauce!

* Be sure to click on the blue links to see all the helpful videos we’ve prepared to guide you along!  Subscribe to our YouTube Channel!  

Stuffed Thanksgiving Pumpkin

Serves 4

4 sugar pumpkins, about 6 to 8-inches in diameter

Olive oil

Kosher salt

Freshly ground black pepper

2 cups cooked Israeli couscous (or wild rice)

1 cup cooked quinoa (red looks better)

1 cup dried cranberries, roughly chopped

1 cup hazelnuts, toasted and skinned

2 tablespoons chopped parsley

Sub-recipes:

Sautéed Dino Kale w chopped garlic and red pepper flakes

Sautéed Brussels Sprouts with shallots and garlic (thinly slice the shallots and garlic)

Sautéed chickpeas with diced carrots, minced garlic and olive oil (optional)

Roast the pumpkins by first cutting their tops off and scooping out their seeds and strings.  Prick all over the inside of the pumpkins with a fork and brush with olive oil.  Season the insides with salt and pepper.  Place the pumpkins cut-side down on a foil-lined baking sheet and roast in the oven for 35 min at 350.  Remove and set aside to cool.

Prepare the filling:  In a large bowl mix together the cooked couscous, quinoa, cranberries, nuts, parsley and any of the prepared sub-recipe components (mix 1 – 1 ½ cups of each component).  Season with salt and pepper and moisten with vegetable stock.

Stuff each pumpkin with the filling – making sure you’ve firmly (but not compressed) packed it in.  Make sure it comes over the top.  Return the stuffed pumpkins to the foil-lined baking sheet and bake until heated through, about 45 minutes.  You can roast the tops of the pumpkins, too and place on top for presentation.  Bake any leftover filling in a baking dish to serve along side.

Serve hot with lots of onion gravy and cranberry sauce.

Onion gravy:

Makes 2 ½ cups

2 tablespoons extra virgin olive oil

One large yellow onion, diced 

Kosher salt and freshly ground black pepper

2 cups water

2 tablespoons Tamari sauce (or low-sodium soy sauce)

1 vegetable boullion cube

2 teaspoons cornstarch, mixed w cold water to create a slurry

In a medium-sized saucepan, heat the olive oil over medium-high flame and sauté the onions until soft, about 7 minutes.  Season with salt and pepper.  Add the water, tamari, and boullion cube.  Cover and bring to a boil.  Reduce the heat to simmer and simmer for 25 minutes, or until the onion is clear.  Mix together the cornstarch slurry and pour in.  Bring to a boil, stir a few times until the gravy thickens and turn off the heat.  Set aside for a few minutes to cool slightly, then puree with a stick blender.  If you are using a traditional blender, cool the gravy down completely before blending (you’ll have to heat the gravy back up).  Strain the gravy into a clean saucepan, taste and season with salt and pepper if needed and keep warm until ready to use.

Happy Thanksgiving!

Tale of Two Salads

If all you are required to bring to your hosts’ house for Thanksgiving this year is a salad to add to the menu, consider preparing one of these beautiful versions that celebrate the most amazing flavors fall has to offer.

One serves as a hearty first-course salad; the other a nice palate-cleanser.

Remember this great vinaigrette video?  It certainly comes in handy for these salads!

*Be sure to hit the blue links to see the helpful videos we’ve made to guide you through the recipe.  As always, subscribe to our YouTube channel!

Spinach with Warm Bacon Vinaigrette

Serves 4 to 6

4 slices thick-cut bacon, cut into 1-inch pieces

½ cup extra virgin olive oil

½ teaspoon stone-ground mustard

¼ teaspoon minced shallot

¼ cup white balsamic vinegar

¼ teaspoon thyme leaves, chopped

Kosher salt and freshly ground black pepper

1 Granny Smith Apple, diced

1 cup walnut halves, toasted

¼ cup dried cranberries

4 cups baby spinach leaves, washed and spun dry

¼ cup crumbled bleu cheese

Cook the bacon:  In a medium skillet over medium flame, cook the bacon until crispy.  Transfer the bacon to a plate lined with paper towels and set aside.

Make the vinaigrette:  Pour as much of the bacon grease into a clean glass measuring cup and add additional olive oil to make up ¾ cup.  Set aside.

In a small bowl, whisk together the mustard, shallot, vinegar and thyme.  Add a pinch of kosher salt and freshly ground black pepper.  Pour the oil mixture in a thin, steady stream as you whisk the vinegar mixture together.  Alternatively, you can add all of the ingredients into a jar and shake vigorously.

Assemble the salad: In a large bowl, toss together the bacon, diced apple, walnuts, dried cranberries and spinach with a drizzle of the vinaigrette. Taste and season with salt and pepper.

Divide the salad evenly among the serving plates and top with the bleu cheese.

Frisee with Orange and Pomegranate and Hazelnut Vinaigrette

Serves 4 to 6

¼ cup sherry vinegar

½ teaspoon Dijon mustard

½ teaspoon minced shallot

¼ teaspoon minced thyme leaves

Kosher salt and freshy ground black pepper

½ cup hazelnut oil

¼ cup vegetable oil

1 head frisee lettuce, trimmed

2 navel oranges, segmented

½ cup pomegranate seeds

½ cup hazelnuts, toasted and skinned

Make the vinaigrette:  In a mixing bowl, combine the vinegar, mustard, shallot, thyme and salt and pepper.  Mix together until smooth.  In a slow, steady stream, pour in the oils while whisking constantly until the vinaigrette is thickened.  Set aside.

In a large mixing bowl, combine the frisee, orange segments and half the pomegranate seeds.  Toss with ¼ cup of the dressing and salt and pepper.  Evenly divide the salad among the serving plates and top with the remaining pomegranate seeds and the hazelnuts.

Happy Thanksgiving!

The Bird is the Word — How to Cure and Roast Thanksgiving Turkey

Dear Martini exists to make cooking easier and more pleasurable for all.  If it’s your first time in the kitchen, we’re here to guide you through your recipes by offering simple cooking techniques whenever you need them.

Our mission couldn’t be more true than for the Thanksgiving Holiday.  If you’ve ever been gripped with fear over preparing the Thanksgiving Turkey, herein lies your salvation.  The turkey is cured for a couple of days before roasting — that is, it’s been rubbed with salt and left to sit in its own salty juices to season and tenderize.  The night before you roast, you’ll take it out of the salt juices and allow the bird to dry overnight in the fridge.  This process makes the skin tight and dry — which will reward you later with the tastiest, crispiest skin you’ve ever had!

This simple recipe, if followed to the letter, is a foolproof, confidence-booster.  Once you make this turkey for your friends and family, you will be requested to make the turkey for the next 100 years!

Please take note:  it’s a four-day process from curing to roasting, which does not include time for defrosting if the bird is purchased frozen.  Most frozen birds take 2-3 days to thaw in the fridge.  Make sure you factor the thawing time in with your preparations.  In our experience, a fresh bird is the better way to go — but only if your budget allows.

This four-day process can be broken down into three phases:

1)  Cleaning the Bird

2)  Curing the Bird

3) Roasting the Bird

*Be sure to hit the blue links to see the helpful videos we’ve made to guide you through the recipe.  As always,  subscribe to our YouTube channel!

Roast Turkey 

Serves 8 to 10

1 (14-16 pound) turkey, defrosted
1 cup kosher salt
2 lemons
8 cloves garlic, peeled and smashed
4 sprigs rosemary or thyme
3 tablespoons canola oil
2 teaspoons freshly ground black pepper

Special Equipment:
Cotton kitchen twine
Large brining bag

***This is a four-day process.***

Monday:
Remove the turkey from its wrappings and rinse under cold running water.  Remove the giblets bag and set aside for making stock later.  Pat the turkey dry with paper towels.

Rub kosher salt all over the surface of the turkey.  Place the salt-rubbed turkey into a large brining bag.  Move the turkey onto a large tray or platter and refrigerate for the next three days.

Tuesday:
Turn the turkey over so the salt and juices redistribute.  Keep the turkey refrigerated.

Wednesday morning:
Flip the turkey back to right-side up so the salt and juices redistribute again.

Wednesday, early evening:
Remove the turkey from its brining bag.  Use as many clean, dry paper towels as you can manage to clean the turkey by wiping the surface clean of any salt or juices.

Use a fork to prick holes all over the surface of the lemons.  Stuff the lemons, garlic and herbs into the cavity of the turkey.  Tie the turkey’s legs together with cotton kitchen twine.

Place turkey breast-side up on top of a roasting rack that has been set into a roasting pan.  Place the turkey in the fridge and keep over night, uncovered.  This will allow the skin to dry out and tighten, which will produce a crispy skin when roasted.

Thanksgiving Day:
Move your oven rack to the lowest position without being too close to the heating element.  Preheat the oven to 425°F.

Remove the turkey from the fridge.  Keep the turkey on the counter for about an hour to bring it up to room temperature.   Take a sheet of heavy-duty aluminum foil and shape it to the top of the turkey, as if to cover the turkey breast and the roasting pan.  Remove the foil and set aside for later use.

When ready to roast, rub or brush the surface of the skin with canola oil and sprinkle with freshly ground black pepper.

Roast at 425°F for 30 minutes, or until the skin of the turkey is golden brown.  Rotate the turkey 180° and lower the oven temperature to 350° and continue roasting until the internal temperature of the bird registers 165°F.  Remember to insert the thermometer into the thickest place of the bird, either into the meatiest area of the breast (165°F) or into the thickest part of the thigh (170°).  A 14-16 pound turkey should take between 2-3 hours to roast.

Turkey Weight	Oven Temp	Internal Breast Temp	Internal Thigh Temp	Approx. Cooking Time
10 – 13 lbs.	350°F	165°F	170°F	1 ½  to 2 ¼ hours
14 – 20 lbs.	325°F	165°F	170°F	2 to 3 hours
21 – 25 lbs.	325°F	165°F	170°F	3 to 3 ¾ hours
26 – 30 lbs.	325°F	165°F	170°F	3 ½ to 4 ½ hours

During roasting, if the bird is browning too quickly, use the aluminum foil shield to cover the bird.  Remove the foil during the last 20 minutes of roasting to crisp the skin.

Carefully remove the bird to a large carving board with a well and tent with foil.  Immediately begin making the turkey gravy, using the roasting pan.  Allow the bird to rest for 20 minutes before carving.

Happy Thanksgiving!

Cranberry Sauce, DearMartini-style

I know we’ve all got meaningful traditions that honestly make it THANKSGIVING for us.  If it’s not prepared a certain way, served in a specific dish, or if a recipe isn’t made, then to quote my friend Glenn, “Thanksgiving is RUINED.”  Yes, we are all set in our ways.  When we were kids, my cousin, Rita had this amazing ability to get the cranberry jelly out of the can and onto a serving plate so that the jelly retained the perfect shape of the can, ridges and all, with no marks whatsoever.  To this day, I still have no idea how she got it out so perfectly.

In our house, it’s not Thanksgiving without my mom’s chestnut stuffing.  For Rita, it’s not Thanksgiving without that perfectly-shaped can of cranberry jelly.  And for my husband’s family, it’s not Thanksgiving without Nonna’s handmade gnocchi.

We’d like to inspire you to make a NEW Thanksgiving tradition this time; by making a fresh cranberry sauce to serve alongside your feast.  It’s so easy to make an SO MUCH HEALTHIER for you than the store-bought stuff.  For those die-hards, serve this next to the canned stuff and see which one wins out (we’ve got our money on this one).

* Be sure to click on the blue links to see all the helpful videos we’ve prepared to guide you along!  Subscribe  to our YouTube Channel for more bite-sized technique videos!

Cranberry Sauce, DearMartini-style

Makes 2 cups

Cranberry sauce for Thanksgiving should be the perfect balance of sweet and tart.  We use dark brown sugar for a deeper sweetness, and orange juice to round out the sharpness of the berries.  Our secret ingredient:  crystallized ginger.  The ginger brings depth and a surprise of heat at the end.

1 (12-ounce) bag fresh cranberries, washed and picked through
Zest of 1 orange
1 cup freshly squeezed orange juice
½ cup firmly packed dark brown sugar
Pinch of kosher salt and freshly ground black pepper
¼ cup finely chopped crystallized ginger

Stir together cranberries, orange zest, juice, sugar, and salt and pepper in a saucepan.  Simmer the mixture stirring occasionally over medium heat until the cranberries start to pop.  Remove from heat and stir in the ginger.

Cool sauce and store in an airtight container in the refrigerator.

Note:  Sauce can be prepared up to a week before Thanksgiving.

Happy Thanksgiving!

Sautéed Greens

Everything but the kitchen sink . . . La Cucina literally translates as ”the kitchen” in Italian.  It is also used in the Marche region as the colloquial name for a dish of mixed sautéed greens that includes whatever you have on hand.  This sautéing method works well for a wide variety of hearty greens.  The dish works best if you use a combination of mild and bitter greens.  Mild varieties include: beet greens, chard, kale, cabbage, and spinach.  Bitter varieties include: chicory, dandelion, and mustard.

Dinosaur Kale, or Tuscan Kale grows in abundance locally here.  The lush, dark green, bumpy leaves are super-nutritious: a cup provides more than 100% of the daily value of vitamins K and A, and 88%of the DV for vitamin C. Like other members of the cruciferous family (cabbage, collards and Brussels sprouts), kale is a rich source of organosulfur compounds that have been linked to cancer prevention.  Lucky for us, it’s easy to grow in our climate and can be found everywhere — green grocers, farmers markets and supermarket stores.  We like to pair this dish with a side garlicky beans for a satisfying, comforting supper.

*Be sure to hit the blue links to see the helpful videos we’ve made to guide you through the recipe.  As always, check us out on Vimeo or subscribe to our YouTube channel!

La Cucina — Sautéed Greens

Serves 4

1-1/4 pounds mixed leafy greens (such as Dino Kale or chard), washed

2 tablespoons extra-virgin olive oil

3 cloves garlic, peeled, and finely minced

1 teaspoon crushed red pepper flakes (or to taste!)

Kosher salt and freshly ground black pepper

Lemon wedges, for garnish

If the greens have thick hardy stems, remove the stems and slice the stems in ½-inch slices and the greens in 1-inch slices (place stems and greens in separate bowls.)

Heat the olive oil in a large sauté pan over medium heat and add the stems only. The stems will take the longest to cook, putting them in the pan first will ensure they are ready at the same time the leaves are.  Season with salt and pepper and cook covered for 5 minutes.  Add the leaves, as many as you can fit at a time, and turn them gently to wilt.  Continue adding greens and turning them over until you have added all the leaves.  Season leaves with salt and pepper and add the garlic and red pepper flakes and sauté for 3 minutes.  Add a couple of tablespoons of water, and cook covered for 10 minutes or until the liquid is gone and the greens are fully cooked.

Eat your leafy greens!

A Winner of a Chicken Dinner!

A Winner of a Chicken Dinner

As a follow-up to our blog post on pan-seared steak, and for the folks who are more inclined to have chicken for dinner, this is for YOU!

In this episode, we feature the pan-seared chicken breast and a garlic-rosemary pan sauce.  If you watch closely, you’ll see that the elements and techniques for this chicken recipe are almost exactly the same as the methods for the steak recipe.  In fact, it’s DESIGNED to be similar – once you master the basic techniques, you can apply them to virtually anything as long as you understand heat management and flavor profile.  And those two foundations of cooking only come with experience – the more you cook and taste your own food, the more you’ll figure out where to add a little here, push it a little there…  you’ll be on your way to eventually cooking WITHOUT recipes!

Here’s a great base recipe to follow and make your own.

Pan-seared Chicken Breast with Garlic-Rosemary Pan Sauce

Serves 2

1 tablespoon unsalted butter, chilled

1 tablespoon all-purpose flour

2 half chicken breasts, boneless, skin-on

Kosher salt and freshly ground black pepper

2 tablespoons grapeseed oil

2 cloves garlic, peeled and smashed

1 ½ cups low-sodium chicken stock

1 sprig fresh rosemary

1 teaspoon freshly squeezed lemon juice (optional)

Pre-heat the oven to 350°F.

Make a beurre manié:  In a small bowl, use your fingers to rub together the butter and flour until it forms a paste.  Roll the paste together into a ball and wrap with plastic wrap.  Refrigerate until ready to use.

Sear the chicken breasts:  Take the chicken breasts out of the fridge, unwrap and set them on a large plate.  Generously sprinkle both sides with salt and pepper and set aside until they come to room temperature, about 30 minutes, before cooking.

Heat a medium-sized sauté pan over medium-high flame and add the grapeseed oil.  When you see the oil shimmering, place the chicken breasts in the middle of the pan, skin-side down and sear for 4 minutes.  Check after 4 minutes – if the skin is still sticking to the pan, leave it alone.  It’s not ready to be flipped yet.  If the chicken lifts up with no problem, check the color – the skin should be golden and crispy.  Flip the breasts to the other side and sear for another 4 minutes.

Transfer the entire pan to the oven and roast for another 7 minutes, or until an instant-read thermometer inserted into the thickest part of the breast reads 165°.  Remove the breasts from the pan to a clean plate and tent with foil to rest.  In the time it takes for the breasts to rest, you can make a tasty pan sauce with the pan drippings that are left in the pan!

Make the Pan Sauce:  Pour off all but 1 tablespoon of oil from the pan and return the pan to medium-flame.  Add the garlic and sauté for a few seconds until it is fragrant.  Pour a small amount of chicken stock in the pan and use a wooden spoon to rub and scrape up the hardened pan drippings from the bottom of the pan.   This step not only cleans the pan, but also dissolves the pan drippings (or fond) back into the sauce, boosting the sauce’s flavor.  Add the remainder of the chicken stock and rosemary and increase the heat to high.  Bring the sauce to a boil and then lower the heat to simmer.  Simmer for 3 minutes or until the sauce has reduced by a third.   Turn off the heat and swirl in the butter and flour mixture, gently stirring to melt the butter.  As the butter melts, the sauce will thicken slightly.  Remove the garlic and rosemary or strain the sauce.  Taste and add any additional salt and pepper, if needed.  Stir in a couple of drops of lemon juice if you feel the sauce needs some acidity.  Keep warm.

To serve, slice the chicken breasts into 1-inch thick slices across the grain and drizzle the sauce over.  Serve hot with a side of pasta tossed with minced garlic, parsley and red pepper flakes, and some vegetables, like blanched peas.

As always, you can check out the video collections on our Vimeo Channel!

Steak… with Benefits

It’s a universal truth that all cooks have to know how to properly sear a steak.  And yet only a few well-trained cooks know that properly searing a steak pays off dividends in the end.  Our preferred cut of steak is the New York; also known as the strip steak, the club steak or the  Kansas City, this particular cut of steak is flavorful and tender so there is no need to marinate.   The dividend?  When pan searing steaks, you can use the pan drippings to make a quick sauce.  In the time it takes for the steaks to rest, you can make a delicious light pan sauce.  It’s a benefit you should really take advantage and try.

Pan-Seared New York Steak with Red-Wine Pan Sauce

Serves 4

2 (10-ounce) New York strip steaks, cut 1-½ inches thick

Kosher salt and finely ground black pepper
1-½ tablespoons clarified butter
1 shallot, minced
½ cup dry red wine
1 sprig fresh thyme
1 cup low-sodium beef  or chicken stock
3 tablespoons unsalted butter, cubed and frozen until ready to use

Remove the steaks from the refrigerator 30 minutes before cooking.

Preheat the oven to 400˚F.  Pat the steaks dry with a paper towel and season with salt and pepper on both sides.

Heat a large sauté pan over medium-high heat, when hot, add the clarified butter and sear steaks 3 minutes on both sides.

Transfer pan to the oven and roast until medium-rare (a thermometer inserted into the center of the steak will register 127˚F), approximately 7 minutes or roast to desired doneness. Remove steaks from the oven and transfer to a clean plate. Tent steaks with foil to keep warm and let rest for 10 minutes while preparing the pan sauce.

Pour off all but 1 tablespoon of the drippings from the sauté pan and heat over medium-high heat.  Add the shallots to the pan and sauté until soft, about 1 minute. Deglaze the pan with the wine and scrape up the browned bits with a wooden spoon. Add the thyme and stock to the pan and bring to a boil.  Lower the heat to a simmer, and simmer until the liquid is reduced by half; about 7 to 8 minutes.  Add any accumulated beef juices from the resting steaks to the pan; simmer another minute.  Turn the heat off and swirl in the cold butter a couple pieces at a time until blended into the sauce.  Taste and season sauce with salt and pepper if needed.  Strain sauce (optional) and transfer to a small serving pitcher.

Slice steaks against the grain into 1/3-inch thick slices and serve with sauce.

*Cook’s note:  This Red-Wine pan sauce is an example of a simple sauce lightened and slightly thickened by swirling in a couple of tablespoons of butter.  The consistency of this sauce is light and not thick like traditional gravy.  It’s just a quick little sauce you can drizzle over your steaks.

Strawberry Shortcake — the classic all-American summertime dessert!

Strawberry Shortcake!

We’re in the last stretch of summer and if you haven’t already made this classic all-American dessert yet, now’s your chance!

Let’s say you’re invited to a friend’s house for a weekend backyard barbecue… and you want to contribute a dessert to the party but don’t know what to make? Herein lies your salvation. Bring strawberry shortcake! It’s everyone’s favorite! Bring the components with you in separate containers, and assemble just before serving.

There are only three components to this dessert: strawberries, whipped cream, and lightly sweetened biscuits. Follow our how-to videos to help you along with preparing each component. As always, we’ve created a portfolio of all relevant how-to videos on our Vimeo Channel: http://vimeopro.com/dearmartini/strawberry-shortcake. We hope this will earn its place in your arsenal of go-to dessert recipes!

Strawberry Shortcake

Serves 8 to 10

1 recipe shortcakes, recipe follows

2 cups sliced strawberries, macerated

2 cups creme chantilly, recipe follows

Zest of one lemon, from a traditional zester for garnish, or

8-10 fanned strawberries

Bake the shortcakes according to recipe and set aside.  While the shortcakes are baking, prep the strawberries for macerating and whip the cream. Serve immediately.

If you are taking the shortcakes to an event, it’s best to assemble the dessert on site.  Macerate the strawberries and whip the cream immediately before serving.

To assemble for serving:

Slice the biscuits in half and warm them in an oven set to 250°F for 10 minutes (this step is optional, but the biscuits are awesome when they are warmed!)

Arrange the bottom half of a biscuit on a plate. Place a generous spoonful of the macerated strawberries and the resulting syrup on the biscuit. Spoon a generous dollop (or quenelle) of whipped cream over the strawberries. Top with the top half of the biscuit. Repeat with the remaining biscuits. Garnish with either threads of lemon zest or a fanned strawberry. Serve immediately.

Recipes:

Shortcakes

Makes 12 biscuits

* in this recipe, the base recipe for the biscuits is derived from our scone recipe. We like to make our own acidulated milk instead of using buttermilk from the store; so if you wish to use buttermilk, substitute ½ cup for the lemon juice and whole milk.

2 teaspoons lemon juice or cider vinegar

½ cup whole milk

1 ½ sticks cold unsalted butter, cut into small pieces

2 cups plus ¼ cup all-purpose flour for dusting

2 tablespoons sugar

1 tablespoon baking powder

1 teaspoon kosher salt

2 large eggs, lightly beaten

1 egg, beaten for egg wash

1 tablespoon turbinado sugar (or granulated sugar)

 

Preheat the oven to 375˚F.

Mix the lemon juice and milk together and let it stand in the fridge for as long as it takes to prepare the rest of the recipe. If you are using ½ cup buttermilk for this recipe, eliminate this step. Cube the butter and keep in the freezer until you are ready to use them.

In a large bowl, mix the flour, sugar, baking powder and salt with a wooden spoon. Add the butter. Cut the butter into the flour using a pastry blender or break up the butter into the flour by rubbing the butter and flour together between your fingers. Do this very quickly and randomly. You should still have lumps of butter varying from small (pea-sized) to large (blueberry sized). Do not let the butter get soft. If it does, return the bowl to the fridge for a few minutes.

Combine the eggs and milk mixture together and add to the flour mixture. Stir gently with a wooden spoon until the dough forms a shaggy, lumpy mass. It’s ok that it’s not smooth or uniformly mixed in. It’s ok to see random lumps of butter still not mixed in.

Transfer the dough onto a well-floured surface and gently, with floured hands, pat it down into a rough rectangle shape about 1-inch thick. Use a spatula and pick up one end of the dough and fold it over in half. Pick up the entire dough piece and turn it 45-degrees. Flour your hands and pat it down into another rectangle.  Repeat this patting, folding, turning method 4-5 more times. Keep flour dusted underneath the dough as you turn it.  For the last pat-down, make sure the rectangle is about 10-12 inches long and 6 inches wide. Transfer the dough to a sheet pan and cover. Refrigerate for at least 15 minutes to firm up the butter.

Use a 3 ½ -inch diameter biscuit cutter or round cookie cutter to cut the biscuits. Place the biscuits on a baking sheet lined with parchment paper. Press the scraps together and pat and fold to recombine the dough. DO NOT KNEAD THE DOUGH TOGETHER. Continue cutting out biscuits and reforming the dough until they are all cut. Refrigerate the biscuits for about 30 minutes to firm up the butter.

Just before baking, lightly brush the egg wash over the tops of the biscuits and sprinkle the tops with the turbinado sugar.

Bake for 20-25 minutes, or until the tops are browned and the insides are fully baked. The biscuits will be firm to the touch. Transfer the pans to a wire rack to cool.

Macerated Strawberries:

1 pint strawberries, sliced

1 tablespoons sugar

Macerate the sliced strawberries in a large bowl with 1 tablespoon of sugar. Let them sit for 15 minutes or keep covered in the fridge until ready to use. In our experience, strawberries taste best when they are cool, or at room temperature. We find that the chill from the refrigerator inhibits their flavor.

Crème Chantilly:

2 cups heavy whipping cream

2 teaspoons vanilla extract

2 tablespoons powdered sugar

 Whip the cream with vanilla extract and powdered sugar. Keep covered in the refrigerator until ready to use. Set all components aside until you are ready to serve.