Beef....It's what's for dinner

I rarely get a hankerin' for beef, but when I do, I like it to be over the top (with the exception of a good old hamburger).  Last weekend, I made my version of a recipe for New York Strip stuffed with Brie and Spinach.  I have served it with garlic mashed potatoes, but while I was at Whole Foods I ran across some fingerling potatoes.  I tossed the potatoes with some salt, pepper, olive oil and fresh rosemary then roasted them for about 40 minutes at 400 degrees.  Dan wanted me to mention that he gave the steak "rave reviews". 

New York Strip with Spinach & Brie

4 thick cut New York strip steaks
1/4 cup olive oil + 2 Tablespoons
Kosher Salt
Freshly ground black pepper
3 cups fresh spinach
1/4 cup sun dried tomatoes, diced
4 garlic cloves, minced
1/2 pound wheel Brie
2 Tablespoons fresh rosemary, minced

Marinate the steaks in the olive oil, salt and pepper at least 4 hours or overnight.  Remove the steaks from the refrigerator when you begin the filling so they can warm to room temperature.  In a large saute pan,
heat 2 Tablespoons olive oil and add the 4 minced garlic cloves.  Add the spinach and cook until just begining to wilt.  Add the tomatoes.  Break up the brie  and continue to cook until brie is melted (it isn't necessary for the brie to melt completely.)  Add the rosemary and remove from heat to cool slightly. 

Cut a slit in the side of each steak to form a pocket.  Divide the filling between the steaks.  Grill on an outdoor grill or in a grill pan on the stove to desired doneness.  Meanwhile, make the sauce.

Balsamic Cream Sauce

1 stick butter
1/2 cup cream
1/4 cup balsamic vinegar
2 garlic cloves, minced
1 sprig fresh rosemary

In a saucepan, melt the butter and add the garlic.  Add the cream, vinegar and the rosemary.  Cook over low heat until sauce is reduced about 1/3.   Taste and season with salt and pepper if needed.   Remove the rosemary and serve over steak and potatoes if desired.

Granola

I admit it, I'm food obsessed.  This weekend has been a whirlwind of food and drinks.  Thursday night when I got home from Arizona, Dan made Corned Beef and Cabbage (and macaroni and cheese...long story, but it made me happy).   Friday night was dinner at The 9th Door.  Tapas.  Dates filled with creamy coat cheese, wrapped in Serrano ham, filet with gorgonzola sauce, calamari, flan and of course mojitos.  Friday I made the Pot de Creme and the cookies along with a big batch of Granola.  Last night for dinner I made fingerling potatoes and New York Strip stuffed with spinach, sundried tomatoes, garlic and brie cheese.  Finished it off with a balsamic cream sauce.  Today is cold and windy so I'm sure there is something I need to make...meanwhile here's the granola....

Granola

4 cups oats (not quick cooking)
1 2/3 cups sliced almonds
1 1/2 cups dried cranberries
1/2 cup light brown sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon Chinese Five Spice powder
dash of cayenne pepper
1/4 cup honey
1/4 cup vegetable oil
1 teaspoon vanilla

In a large bowl, mix everything except the honey, oil and vanilla.  In a small saucepan, heat the honey and oil.  Stir in the vanilla, then pour over oat mixture.  Spread granola on a baking sheet.  Bake at 300 degrees for 40 minutes, stirring every 10 minutes during baking.  Let cool and store in a air tight container.

Citrus Poppy Seed Cookies

As a follow up to yesterdays post, here is the recipe for the cookies.  I was able to roll out some of the dough and cut it into the butterfly shapes for a garnish on the Pot de Creme.  For the remainder of the dough, I dropped them on a cookie sheet and baked them like a sugar cookie.

Citrus Poppy Seed Cookies

1 1/4 cups vegetable shortening
1 cup sugar + more for sprinkling
1 egg
1 teaspoon vanilla
2 Tablespoons Triple Sec (or any orange liquer)
Zest of 1 lemon
2 Tablespoons poppy seeds
3 cups flour
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 teaspoon baking powder
2 tablespoons water

Preheat oven to 350 degrees.
In the bowl of an electric mixer, cream the shortening and sugar until light and fluffy.  Add the egg, vanilla, triple sec, zest and poppy seeds and mix to combine.  In another bowl sift together all dry ingredients.  Gradually add the flour mixture to the mixer bowl.  Add the water.  Refrigerate dough for 30 minutes.
When ready to bake, spoon onto parchment lined baking sheets.  Flaten slightly with the palm of your hand or the bottom of a glass.  Sprinkle with sugar.  Using a pastry brush, brush the tops with water, then sprinkle again with sugar.  Bake for 12-15 minutes.  Cookies should not brown.

New York, Revisited

So, the holidays are over and I've had another crazed week of travel. Yesterday I experienced snow, pouring rain and roaring winds in of all places....Arizona. I managed to get on the last flight out of Phoenix yesterday morning before all the flights out were cancelled. As my way to unwind I spent most of today cooking (only to go out to dinner tonight!!!)... When Dan and I were in New York last month, one of the highlights (for me anyway) was dinner at Balthazar. It was one of those meals were you stuff yourself and still force yourself to order dessert. I indulged in a Chocolate Pot de Creme with toasted coconut and I think hazelnuts (it seems years ago...) Today I tried my hand at a Chocolate Pot de Creme with my addition of coffee. I think coffee and chocolate go hand in hand because even a little bit of coffee really helps to intensify the flavors of the chocolate. I garnished with a citrus poppy seed cookie I made today too. I'll show you that recipe tomorrow.

Chocolate Pot de Creme

1 1/4 cups half and half

2 oz. bittersweet chocolate

1 oz. unsweetened chocolate

1/4 cup sugar

3 large egg yolks

1/2 teaspoon vanilla

1 tablespoon unsweetened cocoa

1 teaspoon instant coffee granules

pinch of salt

Preheat the oven to 300 degrees. Heat the half and half in a small saucepan until it just begins to simmer. Add the coffee and stir until dissolved. Remove from heat and add chocolate and sugar and let cool slightly (about 5 minutes). After allowing the mixture to set, stir to make chocolate mixture smooth.

In a medium bowl, stir together egg yolks, cocoa, salt and vanilla. Gradually begin adding the hot chocolate mixture to the egg mixture, stirring constantly so the eggs don't cook. After thoroughly combining, strain the mixture through a fine sieve into a measuring cup. Divide the strained mixture between 4 -4oz. ramekins. Place the ramekins in a baking dish and fill the baking dish with hot water until it reaches 1/2 way up the side of the ramekins (water bath). Bake for about 30 minutes until the center is just set. Remove from oven and carefully remove ramekins from hot water and allow to cool. When cool, wrap in plastic wrap and refrigerate until ready to serve.

Let it Snow

Just got back from spending 5 fabulous days in New York City. I LOVE, LOVE, LOVE that place. People say it's the greatest city in the world, and I would totally agree. There is always that little let down when vacation is over and you have to go back home to your daily grind, but it always takes a little longer for me when I get back from NY. Fresh from all the inspiration and sensory overload, I was faced with the task of making a dessert for our office Christmas party. What I came up with exceeded my expectations, and proved to be a big hit at the luncheon. It's a little time consuming and Christmas is just 7 days away now, but the result will be well worth it.

Lemon-Raspberry Coconut Cake

1 cup unsalted butter, softened

2 cups sugar

4 large eggs, separated

3 cups flour

1 tablespoon baking powder

1 cup milk

1 teaspoon vanilla

In the bowl of an electric mixer, beat butter and sugar until fluffy. Add egg yolks, one at a time, beating until blended after each addition.

In a medium bowl, combine the flour and baking powder; add to butter mixture alternately with the cup of milk, beginning and ending with the flour mixture. Beat at low speed until blended. Add vanilla.

In another bowl, beat egg whites at high speed with an electric mixer until stiff peaks form; fold one third of the egg whites into batter. Gently fold in remaining egg whites just until blended. Spoon the batter into 3 greased, parchment lined 9 inch round cake pans.

Bake at 350 degrees for 18-20 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans; cool completely on wire racks.

Meanwhile make the lemon filling;

Lemon Filling

1 cup sugar

1/4 cup cornstarch

1 cup boiling water

4 egg yolks, lightly beaten

2 teaspoons grated lemon zest

1/3 cup lemon juice

2 tablespoons butter

Combine sugar and cornstarch in a medium saucepan; whisk in 1 cup boiling water. Cook over medium heat, whisking constantly, until sugar and cornstarch dissolve. Add a small amount of the sugar mixture to the egg yolks and whisk; add eggs into sugar mixture and continue whisking to prevent the eggs from cooking. Whisk in the lemon rind and juice. Cook, whisking constantly, until mixture is thickened. Remove from heat and add the 2 tablespoons butter. Let cool completely.

When ready to assemble the cake, heat 1/2 cup raspberry preserves in a small saucepan .

Place cake layer on serving platter. Brush with 1/2 the raspberry preserves. Spread 1/2 the lemon filling on top of the layer. Top with next layer and repeat the process. Top with 3rd cake layer and refrigerate for at least 1 hour. Make the cream cheese frosting.

Cream Cheese Frosting

1/2 cup unsalted butter, softened

1- 8oz. package cream cheese, softened

1 pound confectioner's sugar

1 teaspoon vanilla extract

Beat butter and cream cheese at medium speed with electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended; stir in vanilla.

Frost refrigerated cake with frosting. Press 2 cups shredded coconut on top and sides of cake.

Garnish with snowflake cookies if desired.

Cookies and Milk "Grown Up" style....

In my baking frenzy I made more sugar cookies, the recipe is available in a post from November, and with the cold weather and my love of all things white, snowy and glittery for Christmas I made glistening snowflakes. I also pulled out a recipe for some "grown up" milk that might find Santa sticking around on Christmas Eve...

I have been making this martini for many years, and although I usually refer to it as the "Jack Frost Martini" I thought it looked like a glass of milk, perfect for a holiday party.

Jack Frost Martini

2 oz. Godiva White Chocolate Liqueur

1 oz. Vanilla Vodka

1/2 oz. Peppermint Schnapps

Combine in a cocktail shaker with ice and pour into a martini glass. Garnish with a candy cane if desired.

Let the baking begin....

This week went by so fast. I came back from Illinois on Monday morning and worked here in Colorado this week. Only one more week until I'm off to New York City and I can't wait!!! I started doing some baking last night when I got home. I stayed up until midnight making Povitica. Povitica, also known as Potica is a yeast raised dough that has various fillings rolled up inside. The name comes from the Slovenian word poviti, which means "to wrap in." (The temperature here in Denver has dipped to single digits, so I think I may "poviti" myself in a blanket!!!) There are all sorts of fillings that you can use inside your povitica, but mine is a combination of walnuts, pecans, butter, cocoa and cinnamon. The dough has to raise three times total, so it's not something you can whip together quickly. Here's the recipe I used:

Povitica

For the dough:

1 1/2 cups warm milk

3/4 cup sugar

2 teaspoons salt

2 eggs

1/4 cup butter, softened

2 packages active dry yeast

1/2 cup warm water

7-8 cups flour

Dissolve yeast in water. Set aside. In the bowl of an electric mixer combine milk, sugar, salt, butter and beaten eggs. Add the yeast mixture. Add about half of the flour and mix until smooth. Gradually add more flour until dough is no longer sticky and easy to handle. Switch to dough hook and knead until smooth. Put the dough in a greased bowl and let rise until doubled. Punch down the dough and let rise until doubled again. Divide the dough into 3 equal pieces and roll out on a floured surface to a very, very thin rectangle. Spread the filling over dough and roll up. Povitica can be shaped into a loaf or twist into a cinnamon roll shape. Place on greased baking sheet or in greased 9inch round pan. Let rise . Bake at 350 degrees for about 30 minutes.

For the filling:

1 - 12oz. can evaporated milk

1 1/2 cups sugar

2 sticks butter

3/4 pound pecans, ground fine

3/4 pound walnuts, ground fine

4 eggs, beaten

2 teaspoons cocoa powder

2 teaspoons cinnamon

In a heavy pan, combine sugar, evaporated milk and butter. Heat until butter has melted and sugar is dissolved. Add the nuts, then the eggs and mix well. Boil for about one minute. Remove from the heat and stir in the cocoa, cinnamon and a pinch of salt. Let the filling cool slightly.