Meat epiphany! Steak and potatoes = delicious

I know, I know! Steak and potatoes is about the oldest combination ever. But I never really made the connection that it really is the best combination ever. I also never really fully knew how incredibly easy and rewarding it is to make a steak. I saw these potatoes on a blog, somewhere, while I was following all kinds of clicks that can never be recreated, so I can't find the original post for you. But that is ok, because I don't really recommend cooking potatoes this way, they were only so-so. I think a basic bake or mash would have been way better than slicing them, stuffing them with herbs, and roasting. Although they are pretty.

Anyhow, I am really more interested in the steak. I bought a piece of sirloin, cut it into two smaller-but-still-huge steaks at home, oiled both sides of the meat, and generously salted and peppered both sides. That's it! Then I seared them on medium to hight heat, let them rest, and obtained the medium rare that I was going for.

I am by no means an expert and am just getting started with meat, but here are some tips I have to share:

- Lightly oil both sides of the meat with vegetable oil that is suitable for high heat. I like safflower.

- Salt the meat with your fingers, using salt from a bowl. I always beep a little bowl of salt by the stove and this is how I salt everything. I use the big box of Kosher salt that is red, black, and white. It is not too coarse. Sprinkle the salt evenly over the whole surface.

- Use pepper fresh ground from a pepper grounder directly onto the meat. Evenly, over the whole surface

- Get the pan almost smoking before laying the steaks on. You probably want just a dab of oil in your pan. Add the oil first to the cold pan, and swirl it around as it heats up. The oil will get less and less viscous as it heats and can coat the whole pan.

- Sear each side to a nice crusty caramel. Don't smoosh your steak down with a spatula

- Let the steak rest! Take the steak off the heat, and transfer to a plate to rest. This is really interesting and important. They steak needs to rest not only to keep cooking and evenly distribute the heat, but to allow the cells to retain moisture. If a steak gets cut right off the fire, tons of juice will squirt out. This is juice that could have been reabsorbed and make every bite juicer and more succulent. About 5 minutes should be good.

- I think the medium rare is the best thing ever.

Biscotti, really easy

I came across this recipe for biscotti randomly, about 9 years ago. It is very easy to make, and tasty to boot. You can probably find all of the ingredients in your kitchen right now. This is the perfect time of year to make a huge batch, so you have an excuse to make coffee all the time. But who needs an excuse to make coffee all the time?

The round pictured was an experimental batch. I added pepitas and dried cherries to the whole recipe, and cocoa powder to half.

I recommend adding about 7 or 8 Tbs of cocoa powder, I only added 2 or 3 and it was not nearly enough. Also, this recipe is crying out for chocolate chips, a lot of chocolate chips.

Next time I think pistachios, cocoa powder, and chocolate chips will be the way to go.

Quinoa crepes, kind of strange

I just googled "quinoa crepes" to make sure my spelling was not totally off the map. And quite a few things came up, making me realize two things:

1 - Had I done this search before making dinner, my dinner would not have been so weird and mediocre,

2 - My ideas are not original.

Anyhow, I made a ton of quinoa recently, and had a ton minus a serving or two leftover. So I mixed some cooked quinoa with a little flour, milk, eggs and salt to make a crepe batter. I think I was a little heavy on the eggs and a little light on the flour and grains. I stuffed the crepes with smashed squash with herbs.

If I do it again, I will make the filling more interesting (read: cheese) and maybe toast the cooked quinoa first, and adjust my ratios.

Or just read a recipe for quinoa crepes and follow that.

Delicious Tuna and White Bean Sandwich

Sarah (my lovely Florida friend from childhood) sent in this link for a tasty tuna sandwich with white beans. It is amazing, you have to try it.

Sarah and I both love food, and always have. We became friends in that phase of life when we were growing pre-teens and could not eat enough. In the afternoons after 7th grade classes, we used to devour an entire box of Velveeta shells and cheese with a bag of frozen broccoli mixed in with the noodles. I am happy to report this sandwich is way better than that snack.

I altered the recipe a little, and you can, too. All kinds of things would be delicious.

My changes:

More lemon juice in both parts
1 clove of minced garlic with beans, instead of 2
A shot of balsamic vinegar in with the tuna
Less salt in both parts
Tuna in water, drained, with a little extra olive oil in recipe
No olives, because I don't have any on hand

Changes I would like to make in the future:

Shredded raw beet instead of celery
Shaved fennel instead of celery
Capers instead of olives

And when I make this again I will just always double the bean part, because it is so good to keep around for snacking.

Thanks, Sarah!

Weird protein phase

I was on a protein kick for awhile. Those of you who know me will be shocked at what I was eating, and the sad fact that I was inspired by seeing Heidi Klum on E! talking about eating egg whites all day long.

Anyhow, for a couple of weeks this was my favorite thing to eat:


A sandwich with eggs whites, seared spinach, low fat jalapeño cheese, and a couple of fake sausage slices. I know it sounds gross, but it's actually really tasty. And very low in fat and high in protein.... Eat up, Heidi!

Orangette

Carla mentioned Orangette in an old comment, and I have been checking in ever since. Even though it is a classic blog with a big following, it doesn't hurt to post another pitch here! Check it out if you haven't already, I think you might like Molly (I borrowed the header image). Wonderful recipes and good stories.

Beets!

I love beets. I would happily eat them every day.