Oh man. SO GOOD.

So I was in the mood to find something different to cook tonight...and that means I wandered around the grocery store like a weirdo. I did know I wanted to make potatoes gratin (by the way, cheese is not cheap), but I didn't know what to put with it. Well, after some wandering, I found some very inexpensive Delmonico cut steaks that looked promising. The Delmonico steak cut is basically a rib-eye steak, but is a cut made famous by the New York steakhouse Delmonico's Restaurant. I bought it on a whim and googled...so that's all I know! Ha!

The potatoes gratin I have been thinking about since I went to Vic & Anthony's with my parents back in March. I've never been a fan, but the waiter talked me into getting them. He did NOT steer me wrong. They were amazing...obviously if I've wanted to try making them since MARCH!

Ok, y'all, here goes nothing! You're in for a real treat tonight!

Delmonico Rib-eye

2 tbsp unsalted butter
salt and pepper for taste
1 steak

1. Crack pepper and salt over one side of steak and pat seasonings in gently. Turn steak over and repeat. Set steak aside.
2. In small fry pan, melt butter. When the butter is sizzling hot, put the steak in the pan and let it cook on each side for about 3 minutes before turning. Try to only turn it once so it cooks nice and evenly.
3. After you flip the steak over, keep spooning the hot butter over the exposed side of the steak to keep cooking and seal in the flavor.
4. Let the steak rest about 1 minute before serving.


Potatoes Gratin

3 yukon gold potatoes, peeled and cubed into 1/2 inch pieces (3/4 lb)
1 cup heavy cream
1/8 tsp kosher salt
fresh ground pepper
ground nutmeg (a solid pinch...about 1/8 tsp)
1/3 cup Gruyere cheese, shredded
1/3 cup Jarlsberg cheese, shredded
1/3 cup Gouda cheese, shredded

Preheat oven to 400.

1. Put potato pieces in large sauce pan and cover with cream. Add salt, pepper and nutmeg and mix. Bring mixture to a boil over medium heat. Stir regularly so the cream doesn't scorch.
2. After potatoes have boiled in the cream for about 2 minutes, pour mixture into a small glass casserole dish.
3. Toss all 3 cheeses together and top the potato mixture with the cheese. Spread evenly over the potatoes.
4. Bake 35 minutes or until the potatoes are tender and the cheese is nice and brown on top.

Ok, cheese, when melted at 400 degrees, turns into lava. Be very careful because you will not enjoy the potatoes as much if you have burnt your lips off. Also, the recipe above should make enough for at least 2 people...at least.

I really hope you like the potatoes. I now have a new side dish that I'll be making as often as I can afford Gruyere cheese. Because that shit is expensive.

Happy cooking, y'all!


Amy

A Cookie, for Goodness Sake.

Sometimes, you really just need a cookie. I had a very busy week and since I found myself with some downtime (bordering on boredom), I decided to break out a cookbook and make a snack. If you remember, I mentioned a book a while back called Ratio by Michael Ruhlman. Ruhlman’s book is full of basic ratios for cooking baked goods like breads, batter based foods, cookies and the like. Its subtitle is “The Simple Codes Behind the Craft of Everyday Cooking” and I think it sticks to that. There is nothing overly complicated about his approach or the recipes shared; instead, we are given simple fundamental ratios to build on.

Now, back to my snack…I wanted a cookie. Or three. I took his recipe for a basic sugar cookie and halved it and added my own topping. Remember, since I used the weights of the ingredients, the listed measurements are approximate. Here is the recipe, halved.

Simple Sugar Cookies

1 stick of unsalted butter, softened

4 ounces of sugar (about ½ cup)

1 ounce of egg (1 egg’s contents weigh about 2 oz. I beat the egg in a small bowl and added to my ingredients until the scale went up one full ounce.)

½ teaspoon vanilla extract

¼ teaspoon salt (I used Kosher salt…not sure if that’s standard, but it worked well for me!)

6 ounces all-purpose flour (about ¾ cup)

½ teaspoon baking powder

Topping:

2 tbsp powdered sugar

1 teaspoon cinnamon

Preheat oven to 350.

11. Blend butter, sugar, egg and vanilla together very well.

22.   Add remaining ingredients and slowly combine. You don’t want flour everywhere!! It will not look like there      is enough liquid for the amount of flour, but, keep mixing. It’ll be fine.

33.  Chill dough in the fridge, covered in plastic wrap, until the dough is chilled through-about 15-20 minutes.

44. Roll into ping pong sized balls and bake for about 12 minutes on a parchment paper lined cookie sheet.

55. Combine powdered sugar and cinnamon in small bowl and dust over cookies.

If you want, the dough can be rolled out and you can cut shapes out of it, but they taste perfectly fine topped with the powdered sugar. The dough is light and they are soft on the inside and just barely crunchy on the outside-more firm than crunchy actually. Do try these, you’ll thank me!

A little embarrassed...

I really am trying to keep the blog going, I promise! It's currently a few days before my school's marching band contest and we are busy ALL THE TIME! But, I will admit, I love my job - even on the difficult days.Despite my hectic work schedule, I have 2 recipes for you :) Hope y'all enjoy!


Garlic Citrus Chicken

1 chicken thigh with skin and bones
salt and pepper
1 large clove of garlic, chopped
1/2 Valencia Orange
1/2 lemon
1 tbs olive oil
2 tbs honey
dried parsley

Preheat oven to 350

1. Dry chicken thigh with a paper towel. Place in baking dish and add a little bit of salt and pepper.
2. In a small bowl, combine the chopped garlic, the juice from the orange half and a slight squeeze of the lemon, the olive oil honey and parsley. Whisk together well.
3. Coat the chicken in the honey-citrus mixture and pour all of the liquid in the pan with the chicken. Every 7 minutes, baste the thigh with the pan drippings/sauce. Bake for 25+ minutes or until the chicken is cooked.

I put this with the chicken and herb bouillon rice and it went really well together. I tried a variation of this a few months ago, but it didn't turn out NEARLY as good as this chicken did. Try it when you get a chance!


Yesterday night, I stopped to drop off a few papers to my boss at home and ended up staying to watch "The F Word" with Gordon Ramsay. That show is AWESOME! They served meat to vegetarians and helped them decide that maybe meat wasn't so bad after all. Very cool! Anyways, one of the things the boss and I discussed was this Caesar dressing he and his wife loved. I tried it...and bought some when I went to the grocery store later. My first thought when I tried it was, "wow, this would go really well with new potatoes!!" It did. I tried that tonight.

2 medium New or Red Potatoes, cubed
1 sauce pan of water, salted
1 small wedge of sweet onion (maybe 1/8 of an onion, max!)
A couple table spoons of Cardini's Caesar dressing....THIS MAKES THE DISH. DO NOT SUB!!

1. Clean and cube the potatoes.
2. Boil in salted water until slightly tender. The fork should go in without the potato turning to mush.
3. Drain potatoes and pour dressing over potato pieces, then toss to coat. Once they are coated, you can eat them warm or chill in the fridge for a little bit.

I chilled my potatoes in the fridge for a little bit and I felt the need to add more dressing because, I guess they absorbed some of the moisture. This should be kind of dressing-heavy since it's a form of potato salad, but you don't want to over do it, either. I really wanted to add dill to this, but didn't have any after all.

Hope you all are cooking a ton. I'll try and keep things going on here. It should be much easier when marching season is done....hopefully. Band Directing is a busy job!


Happy Cooking y'all!


Amy