New York Strip Steak with Roasted Asparagus and Mushroom Sauce #WeekdaySupper

New York Strip Steak with Roasted Asparagus and Mushroom Sauce #WeekdaySupper

I guess you could say that I have a greater appreciation for farmer's markets. When I lived in California, many of them stay open year round, so by the time I looked up local ones after our move to Washington last autumn, pretty much all of them had already closed for the winter. The only one that stays open year round locally is the famous Pike's Place Market but I have stayed away because it's a bit of a drive and I'm not a fan of crowds. The city of Redmond, Washington opened their Saturday farmer's market the first Saturday in May so I went a couple of weeks ago.

Inspiration Behind the Dish

This month, all #WeekdaySupper dishes will be featuring summer's bounty of produce that comes into season this time of year so I went to the farmer's market with my copy of The Flavor Bible and an open mind. I noticed asparagus was fairly common that day among many of the vendors, so I purchased 1 bunch in addition to some mushrooms, radishes and spring onions. A couple of days later, I noticed New York steaks were on sale at the local supermarket so I made the purchase thinking they would pair perfectly with the mushrooms and asparagus.

Dish Details

From the standpoint of a preparation method, I relied heavily on Think Like a Chef by Tom Colicchio with Catherine Young, Lori Silverbush and Sean Fri. Page 41 reviews the pan roasting method for steaks in addition to the sauce making method found on page 75. In addition, I compiled a roasted asparagus method from several different sources. I'd imagine that this dish would be at home in any steakhouse.

Ingredients

1 pound fresh asparagus, tough ends trimmed
3 tablespoons extra-virgin olive oil, divided
Kosher salt
Freshly ground black pepper
4 boneless New York steaks, about 12-ounces each
4 tablespoons unsalted butter, divided
2 sprigs fresh thyme
1 medium shallot, chopped
8 ounces shiitake mushrooms, coarsely chopped
1/2 cup dry red wine
1 1/2 cups beef stock

Method

1. Prepare the asparagus. Preheat the oven to 400° Fahrenheit. Toss the asparagus with 1 tablespoon olive oil, then season with salt and pepper. Place them in a single layer on a aluminum foil-lined sheet pan. Set aside while the steaks are prepared.

2. Pan roast the steaks. Pat the steaks dry with paper towels, then season them with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium heat. Once the oil starts to smoke, lay the steaks down in the pan to sear on both sides, approximately 3 minutes per side. Add 2 tablespoons butter and thyme sprigs to the pan. Baste the steaks with the browning butter for 1 minute, then turn and baste on the second side for an additional minute. Repeat the 'turn and baste' process until the steaks reach the desired doneness. Remove to a plate and tent with an aluminum foil and let it rest while the remainder of the dish is prepared.

3. Roast the asparagus and prepare the sauce. While the steaks rest, place the asparagus in the oven and roast it until tender, approximately 10 to 12 minutes. While the asparagus roasts, add the remaining olive oil to the pan where the steaks were roasted. Once the oil has warmed, add the chopped shallot to the oil and sweat, then season with salt and pepper, approximately 3 minutes. Add the mushrooms and cook until browned, approximately 2 to 3 minutes. Deglaze the pan with the red wine, scraping up the loosened fond with a spoon. Simmer until the wine has almost evaporated. Add in the beef stock and bring to a boil, then reduce the heat to a simmer until it thickens and coats the back of a spoon. Decrease the heat to low, then stir in the remaining two tablespoons butter to give the sauce some richness. Season with salt and pepper to taste. To plate, place 4 to 5 asparagus spears on the plate diagonally, then place the steak on the plate over the asparagus in the other direction and top with mushroom sauce.

Final Thoughts

All-in-all I found the Redmond Market to have more vendors selling artisan honeys and crafts than farmers selling produce. Thankfully, there are two opening up that are closer this week so hopefully, you'll see the items I've purchased here soon.

For more #WeekdaySupper ideas, please visit the dishes published earlier this week:

• Monday, June 1, 2015: Garlicy Pasta with Sauteed Shrimp and Chard by Whole Food | Real Families
• Tuesday, June 2, 2015: Amaranth and Veggies Stuffed Peppers by Cindy's Recipes and Writings

and a preview of the two remaining dishes:

• Thursday, June 4, 2015: Grilled Vegetable Sandwiches by Magnolia Days
• Friday, June 5, 2015: Couscous Royale by The Petit Gourmet

Spaghetti with Meatball Pearls for a New Year's #WeekdaySupper

Spaghetti with Meatball Pearls for a New Year's #WeekdaySupper

Happy 2015! I trust everyone reading this has a pleasant Holiday. If each new year offers the opportunity for a new start, 2015 is true for me on several levels. It is my first winter as a Washington resident. I'll also start the year with a new rear bumper on my car. It's more of an inconvenience than anything. I was stopped at a light when someone tapped me from behind as they were decelerating probably going 5 miles per hour or less. There were no injuries to either party involved in the collision.

Speaking of beginning again, today is the first day back at the office for most, so this dish is very timely. I like the concept of this dish because it's classic comfort food, but without the work normally required for the dish.

The Source

Adapted from pages 18 and 77 of Fabio's Italian Kitchen by Fabio Viviani with Melanie Rehak.

Ingredients

6 cloves garlic, smashed with the side of a chef's knife
2 tablespoons extra-virgin olive oil
1 28-ounce can whole or diced San Marzano tomatoes, puréed
Kosher salt
Freshly ground black pepper
1 pound sweet Italian sausage meat, cut into 1/4-inch cubes
1 cup chicken stock
2 tablespoons fresh basil
2 tablespoons parmesan cheese, grated
12 ounces box spaghetti

Method

1. Fire a large pot of well-salted water over high heat to bring to a boil. Separately, heat the olive oil over medium heat in a large skillet. Once the oil starts to smoke, add the garlic and sauté until the cloves are lightly browned. Stir in the tomato purée into the skillet and season with salt and pepper. Simmer until the tomatoes reduce and the sauce thickens.

2. Stir the chicken stock into the tomato sauce and simmer for an additional 5 minutes. Drop the pasta into the water and boil for 2 to 3 minutes less than the directions on the package instruct. Add the sausage pearls into the sauce and cook for at 10 to 12 minutes until the sausage has fully cooked through. Once the pasta has cooked, drain, then toss with the sauce. Serve in warmed bowls garnished with basil and parmesan.

Before you go, check out the other Weekday Suppers that follow this one!

• Tuesday, January 6th: Chicken Salad Sandwich by A Mama, Baby & Shar-pei in the Kitchen
• Wednesday, January 7th: Pulled Pork Tacos with Harvest Slaw by Cindy's Recipes and Writings
• Thursday, January 8th: Moroccan Roasted Cauliflower in Tomato Sauce by Nik Snacks
• Friday, January 9th: Egg Drop Soup by The Foodie Army Wife

Banh Mi Burger for #WeekdaySupper

Banh Mi Burger for #WeekdaySupper

Before I begin with my dish, please first let me explain my absence in the last two weeks: I have been busy packing my things for a move. As you're reading this, I'm spending my first full day as a metro Seattle resident. Mrs. Stuntman and I decided to relocate primarily because I had been living in one of the most expensive regions in the country. Why Seattle? It's a short plane ride away from my daughter's grandparents, better schools than in California and the region's reputation for coffee and seafood. I also respectfully request a couple of weeks to get settled before I publish new dishes here.

Earlier this month, I published a sirloin steak dish for #SundaySupper sponsored by The Beef Checkoff so I chose a different cut of beef to display the flexibility of beef, this time for an evening after returning home from the office. In case you haven't already, please 'Like' them on facebook in addition to following them on twitter, pinterest and #SundaySupper's own beef pinterest board. In the interest of full disclosure, this post is sponsored by The Beef Checkoff. All opinions are my own. This dish is not traditional, by any means, but has been adapted from the traditional Vietnamese version.

The Challenge

Demonstrate the versatility of beef in a dish appropriate for a weeknight preparation.

The Source

Adapted from a recipe found on Food & Wine magazine's website. I reduced the amount of spice by omitting the jalapeños and decreased the amount of Tobasco because I don't like heavily spiced foods.

Ingredients

1/2 cup julienned carrots
1/4 cup rice vinegar
1 tablespoon granulated sugar
1/2 cup mayonnaise
2 teaspoons Tobasco
2 teaspoons tomato paste
1 clove garlic, minced
Kosher salt
Freshly ground black pepper
1 1/2 pounds ground beef (I recommend an 80/20 mixture)
1/2 tablespoon curry powder
2 tablespoons vegetable oil
2 tablespoons unsalted butter at room temperature
1 24-inch baguette, quartered crosswise, then each quarter cut in half length-wise
Cilantro sprigs, for garnish

Method

1. Finish the mise en place. Preheat the oven to 400⁰ Fahrenheit. Combine the carrots, rice vinegar and sugar in a small bowl and let them steep for 10 minutes. Then remove the carrots with a slotted spoon to set aside and discard the pickling fluid.

In a separate bowl, combine the mayonnaise, Tobasco, tomato paste and garlic, then season with salt and pepper. Set aside.

Separately, combine the ground beef and the curry powder then season with salt and pepper. Form the ground beef mixture into four oval-shaped patties, approximately 6 inches long and 1 inch in length. In addition, spread the butter on the cut side of each piece of baguette.

2. Cook the burgers and toast the baguette. Heat the vegetable oil in a large skillet over medium heat. Once hot, add the burger patties and cook, turning once, approximately 6 minutes per side for medium doneness. While the burgers cook, place each baguette piece on a foil-lined sheet tray, cut side up, and place in the oven, toasting the baguette until lightly browned, approximately 5 minutes.

3. Assemble the burgers. Spread the seasoned mayonnaise onto each baguette half and top one slice with a burger patty. Garnish with the pickled carrots and cilantro sprigs, then top each burger with the remaining halves and serve hot.

Successful?

Despite it not being traditional, it was one of the most well balanced burgers I've prepared. The spice in the mayonnaise balanced out the acidity of the carrots and the savory burger patty. I'll definitely repeat.

Before you go, I present a preview of the other #WeekdaySupper dishes that will appear later in the week. Please check them out.

• Tuesday, August 26th: Secret Ingredient Sliders by girlichef
• Wednesday, August 27th: Deluxe Cheeseburger Kabobs by Bobbi's Kozy Kitchen
• Thursday, August 28th: Asian Beef with Peppers by That Skinny Chick Can Bake
• Friday, August 29th: Steak Quesadillas by The Foodie Army Wife

Presenting: Steak au Poivre Redux for #WeekdaySupper

Steak au Poivre

Happy April Fool's Day!

My regular readers will remember I prepared this dish a couple of months ago but I had problems with the accompanying sauce. Well, after I published it I found other versions that all had similarities that differed from the Anthony Bourdain version I adapted. The same basic recipe I found from Culinary Institute of America and Fabio Viviani used the same procedure of: sear the beef then set aside, deglaze with brandy or cognac, flambé, add veal stock then reduce, add cream and simmer until thickened.

One note I'd like to make here is that the recipe calls for 6-ounce fillets. I used 12-ounce New York strips, however almost any steak will suffice. For me, it's a personal preference. I know the fillet is renowned because it's tender but my palate isn't refined enough to detect the difference in taste. I value taste over texture. That, and the fillet is at least double the price of the New Yorks.

The Challenge

Update the recipe for a dish I previously prepared.

The Source

I adapted the dish I found on SAVEUR Magazine's website.

Ingredients

3 tablespoons black peppercorns, coarsely cracked with a heavy bottom skillet
Kosher salt
4 8- to 12-ounce New York strip steaks
2 tablespoons unsalted butter
1 tablespoon vegetable oil
1/3 cup brandy
1 cup beef stock
1/2 cup heavy cream
French fries, for serving
1 tablespoon chives, finely chopped (for garnish)

Method

1. In a heavy bottom large skillet, melt the butter in the vegetable oil over medium-high heat. Season the steaks with the cracked black pepper and kosher salt. When the pan is hot, add the steaks and sear for approximately 4 minutes on each side for medium rare. Remove each steak to a separate warmed serving plate and set aside to allow for carryover cooking while the sauce is prepared.

2. Deglaze the hot skillet by adding the brandy to the pan and then light it on fire with a long-stemmed match. Keep a non-flammable lid nearby if the flame hasn't extinguished itself within 1 minute. Add in the stock and reduce by half, approximately 4 minutes. Then add the heavy cream and cook until the sauce thickens, approximately 3 to 5 minutes. Season the sauce with salt if necessary. Spoon one to two ounces of sauce over each steak, then top with fries, garnish with chives and serve.

Successful?

Since it is April Fool's Day, I thought I'd leave you with a funny story: I finally successfully executed a flambé. I had previously shyed away from it due to the obvious dangers, but I got the nerve the night I prepared the dish to attempt it. While my steaks were searing, I prepared my work station by turning on the vent, opening the windows so I wouldn't set off the smoke detectors and moving anything that was easily flammable away from the pan such as cardboard boxes or cans with paper labels. When I lit the brandy on fire, it was woefully anti-climatic. I had one or two flames about one inch high that lasted for maybe five seconds. I'm just thankful the fire department didn't need to be called.

I'll now leave you with the #WeekdaySupper dish that was published yesterday in addition to a preview of the dishes that will appear later in the week.

• Monday, March 31st: Egg and Chorizo Wraps by Family Foodie
• Wednesday,April 2nd: Avocado Buffalo Chicken Wrap by Alida's Kitchen
• Thursday, April 3rd: Easy Chicken Enchiladas by Cupcakes & Kale Chips
• Friday, April 4th: Fish Tacos with Chipotle Ranch Sauce by Daily Dish Recipes

Paglia e Fieno for #WeekdaySupper

Paglia e Fieno

Over the course of writing this blog, I've found that I've become a fan of flavored pastas. In the past I've prepared herb-speckled pasta, chocolate pasta, and purple pasta not once, but twice. So it was a surprise that I had overlooked this dish in a cookbook I've had for over a year until now.

According to Google, paglia e fieno directly translates to straw and hay and got it's name because the regular fettuccine and the spinach fettuccine mimic straw and hay respectively. According to Chef Bastianich, the dish is a restaurant staple but I don't remember seeing it on any Italian restaurant menu that I've patronized (which makes me want to re-evaluate the authenticity of the Italian restaurants I've given my hard earned cash to, but I digress).

What makes this a weeknight meal? Quite simply, the mise en place. Prepare some onions and measure out other ingredients and you're done. 10 minutes, tops.

The Challenge

Restaurant style elegance on a weeknight.

The Source

Adapted from page 77 (with a picture of the dish on page 76) of Lidia's Favorite Recipes by Lidia Matticchio Bastianich and Tanya Bastianich Manuali.

Ingredients

2 tablespoons extra-virgin olive oil
1 bunch scallions, trimmed of the roots and tips, cut in half lengthwise, then crosswise into thin strips
1 cup peas, blanched if fresh or thawed if frozen
1 4-ounce package diced prosciutto
2/3 cup chicken stock
1/2 cup heavy cream
8 ounces egg fettuccine
8 ounces spinach fettuccine
Parmigiano-Reggiano cheese, for garnish

Method

1. Bring a large pot of well salted water to a boil over high heat. Drop the fettuccine into the water and boil until just shy of al dente (usually 2 to 3 minutes less than the box instructions.

2. Heat the oil to a large skillet over medium heat. Once hot, add the scallions and sweat until wilted, approximately 2 minutes. Add the peas to the scallions until tender, an additional approximate 3 minutes. Add the prosciutto and cook until browned slightly, approximately 2 minutes. Deglaze with chicken stock and bring to a boil, reduce heat to a simmer and reduce the liquid by half. Then add the cream and simmer until thickened, approximately 2 to 3 minutes. Drain the pasta, then toss with the sauce and simmer for a minute or two to blend the flavors. Serve in warmed bowls and garnish with Parmigiano.

Successful?

I had to alter the method slightly because I had dried traditional pasta and fresh store-bought spinach pasta so I added the spinach pasta later. I plan on revisiting the topic of spinach pasta later, but not appropriate for a weeknight.

Finally, a preview of this week's other WeekdaySupper participants:

• Tuesday, March 4th: Chicken Pipián Verde by La Cocina de Leslie
• Wednesday,March 5th: Shrimp Wonton Soup with Kale by Foxes Love Lemons
• Thursday, March 6th: Artichoke Spinach Pasta by Magnolia Days
• Friday, March 7th: Broccoli Rabe Pasta Toss by MealDiva

Spaghetti Ubriachi for a Thanksgiving #WeekdaySupper

Spaghetti Ubriachi

Earlier this year, the team at Sunday Supper Movement expanded their reach by introducing #WeekdaySupper. The concept is very similar to my Light Stunt series: quick and easy meals that can be prepared after returning home from a long day at the office. A different member of the Movement publishes a dish each weekday, Monday through Friday.

The Challenge

There are several motivations for this dish. First, I wanted to update a similar dish I profiled in the summer of 2012 with an easier method. Second, these ingredients are staples and it wouldn't be a stretch to already have them on hand especially this week. Third, this is a good way to use leftover wine and finally, I recently accepted the position of moderator within the Sunday Supper team, but hadn't participated in a Weekday event and needed to so I could advise other members, should the need arise.

The Source

Adapted from page 80 of Fabio's Italian Kitchen by Fabio Viviani with Melanie Rehak.

Ingredients

2 quarts water
1 750-mililiter bottle red wine
1 teaspoon sugar
Kosher salt, as needed
1 pound dried spaghetti (Do not use fresh pasta)
1/2 pound pancetta, diced (I substituted bacon)
2 tablespoons unsalted butter
1/2 cup ricotta cheese
1/2 cup shelled walnuts, chopped
Freshly grated parmesan, for garnish
Fresh Italian parsley, chopped for garnish

Method

1. Combine the water, sugar, salt and wine in a large stockpot and bring to a boil over high heat. Drop the pasta and cook until just shy of al dente (normally about 2 to 3 minutes less than the package instructions). Reserve 1/2 cup of the cooking liquid then drain in a colander and set aside.

2. In a large skillet, melt the butter over medium heat, then add the pancetta to render it's fat. Add the reserved spaghetti with the reserved boiling fluid, 1 tablespoon at a time until the fluid has been absorbed and the pasta is al dente. Remove from heat, then toss with the ricotta and walnuts. Serve in warmed bowls garnished with parmesan and parsley.

Successful?

I probably should point out that spaghetti ubriachi is Italian for drunken spaghetti. Yes, this dish was well balanced in flavor, but then again, it's difficult to screw up wine, cheese, pasta and bacon.

Oh, and please don't forget to check out this week's other WeekdaySupper participants:

• Monday, November 25th: Ham & Cheese Calzones by The Foodie Army Wife
• Wednesday, November 27th: Chicken Chile Verde Quesadillas by La Cocina de Leslie
• Thursday, November 28th: Roast Beef Rice Noodle Salad by Magnolia Days
• Friday, November 29th: Slow Cooker Teriyaki Turkey by Foxes Love Lemons