Mixed Greens with Citronnette Dressing

Mixed Greens with Citronnette Dressing
From The Provencal Cookbook

Printable Recipe

Prep time: 5-10 minutes
Serves: 4

Ingredients:
4 cups Mesclun or other mixed greens (my latest fave is arugula and other spicy greens)
Dressing:
Juice of half a lemon
½ tsp Dijon mustard
Sea salt and freshly ground black pepper to tasted
5 tbsp good quality olive oil
3 tbsp light cream or half and half

Directions:
1. In the bottom of your salad serving bowl, mix the lemon juice and mustard. Season with salt and pepper and whisk in the oil and cream until blended. Taste for seasoning.

2. Add the greens to the bowl. Just before serving, toss the leaves lightly to coat with the sauce.

Serving suggestions: the dressing is lovely over steamed or roasted vegetables.

Potato & Garlic Omelet

Potato & Garlic Omelet
From The Provencal Cookbook

Printable Recipe

Prep time: 5 minutes
Cooking time: 5 minutes

Serves: 2 - 4

Ingredients:
4 small new potatoes
2 tbsp olive oil
1 spring/green onion, chopped
1 clove garlic, crushed
1 tbsp flat leaf/Italian parsley, chopped
6 medium eggs (I used 5 large)
Sea salt & freshly ground black pepper
1 ½ tbsp unsalted butter

Directions:
1. Cook the potatoes in boiling salted water. Ruth’s note: the book calls for cooking the potatoes whole and peeling them once cooked and slightly cooled. To speed up the process… I was hungry, I quartered the potatoes to cook them and left the skins on. Once cooked (tender to a fork), drain and coarsely chop.

2. In a 8-9” non stick skillet, cook the potatoes, garlic, green onion and half the parsley over medium heat until the potatoes turn golden and crispy around the edges (about 5 minutes).

3. In the meantime, in a bowl, whisk the eggs with salt and pepper until well blended. Add a little more oil in the pan and spread the eggs over the cooked potato mixture, spreading evenly in the pan and raise the temperature to medium high. Cook without stirring but shaking often so that the omelet doesn’t stick, until the omelet is set.

4. Remove from the heat. Swirl the butter over the omelet to make it shine and sprinkle with the rest of the parsley. Slip the omelet onto a serving plate and cut into wedges.

Serve at once. It makes a wonderful supper or lunch/brunch and great with a mixed green salad.

Garlic & Anchovy Toasts

Anchovy & Garlic Toasts
From The Provencal Cookbook

Printable Recipe

Prep time: 5 minutes
Cooking time: 5 minutes

Serves: 2 - 4

Ingredients:
4 thick slices of rustic bread (I used a crusty flax bread) – you might want to make some extras they are that good!
1 garlic clove, halved
4 anchovy fillets packed in oil or salt (I favor oil)
5 tbsp good quality olive oil
½ tsp red or white wine vinegar
2 tsp flat leaf parsley, finely chopped
Freshly ground black pepper to taste

Directions:
1. Preheat oven to 250-300°F/125-150°C.

2. Toast the bread slices until crisp and golden. Rub both sides with the cut side of the garlic. Set aside

3. In a small bowl, mash the anchovies. Add the oil and vinegar and combine well. Reserve 1 tsp of parsley for garnish and add the rest to the anchovy mixture. Season with pepper.

4. Spread the anchovy mixture on one side of the toast. Let it sit in a warm oven for 3-5 minutes before sprinkling with the reserved parsley.

Serve at once. It’s awesome with a crisp beer or hearty red wine and some cheese.

Slow Cooker Harira Soup

Slow Cooker Harira Soup
From Canadian Living: The Slow Cooker Collection

Printable Recipe

Prep time: 15 minutes
Slow Cooker time: 6 hours

5-6 quart/litre slow cooker
Serves 8

Ingredients:
1 tbsp extra virgin olive oil
1 large (or 2 small) onion, chopped
1 tsp each: ground cumin, ground ginger, turmeric & black pepper
6 cups chicken or vegetable broth
1 large bunch each: fresh cilantro and flat leaf parsley
1 cinnamon stick
1 cup green or brown lentils, rinsed
1 can (19oz/540ml) chickpeas, drained and rinsed (or 2 cups cooked chickpeas)
1 can (28oz/796ml) diced tomatoes (I ran out so I used pureed roasted tomatoes)
¼ cup lemon juice
Garnish:
1 tsp ground cinnamon
1 lemon, thinly sliced
12 pitted dates, sliced

Directions:
1. In a large skillet heat the oil over medium heat and sauté the onions, stirring occasionally, until softened (about 5 minutes). Add the cumin, ginger, turmeric and pepper, stirring for 1 minute, until fragrant. Scrape into the slow cooker.

2. Pour 1 cup of broth into the skillet and bring to a boil, scraping up brown bits from the bottom of the skillet. Scrape into the slow cooker.

3. Chop enough cilantro and parsley to make ¼ cup of each and set aside for garnish. Tie together the remaining cilantro and parsley with the cinnamon stick. Add to the slow cooker along with the remaining broth, lentils, chickpeas, tomatoes and stir to combine.

4. Cover and cook on the low setting until the vegetables and lentils are tender (6 hours). Discard the herb bundle.
Note: you can make ahead up to this point. Let cool for 20 minutes uncovered before placing in airtight containers. Let stand on the counter until completely cold. Cover and refrigerate for up to 3 days or freeze for up to 1 month.

5. Stir in the lemon juice and reserved chopped herbs into the hot soup and ladle soup into bowls. Sprinkle each bowl with ground cinnamon, top with a lemon slice and sliced dates.

Slow Cooker Boeuf Bourguignon

Slow Cooker Boeuf Bourguignon
From Canadian Living: The Slow Cooker Collection

Printable Recipe

Prep time: 45 minutes
Slow Cooker time: 7-8 hours

Serves 8

Ingredients:
1 pkg(0.5oz/14g) dried porcini, morel or shitake mushrooms (I ran out so I used dried Portobello)
3lb/1.5kg boneless beef cross rib pot roast cut into 1½” cubes
4 oz/125g thickly sliced bacon, chopped
3-4 tbsp vegetable oil
1 onion, chopped
1 large carrot, chopped
2 large cloves garlic, minced
½ tsp each, salt & pepper
1 ½ cups robust red wine (I used a Cabernet Shiraz blend)
½ cup beef broth
3 sprigs fresh parsley
2 sprigs fresh thyme
2 bay leaves
2 cups pearl onions
1 tbsp butter
3 cups button mushrooms (I used fairly large cremini, so I quartered them)
2 tbsp brandy
1/3 cup all purpose flour
2 tbsp fresh parsley, minced

Directions:
1. Soak the dried mushrooms in ½ cup hot water for 30 minutes and set aside.

2. In a large skillet sauté the bacon over medium high heat until crisp. Transfer to the slow cooker.

3. Drain fat from the skillet, add 1 tbsp oil and brown the beef in batches, adding oil as needed. Remember to sear on all sides. Transfer to the slow cooker.

4. Using the same skillet, sauté the chopped onion, carrots and garlic with the salt and pepper over medium heat until the vegetables soften – about 4-5 minutes. In the meantime, drain the soaked mushrooms, reserving their liquid and chop the mushrooms. Add the mushrooms, soaking liquid, wine and broth to the skillet and bring to a boil, scraping up any browned bits from the bottom of the pan. Scrape into the slow cooker

5. Tie parsley and thyme sprigs with the bay leaves together with string. Add to the slow cooker.

6. Prepare the pearl onions: In a pot of boiling water, boil the pearl onions for 1 minute. Drain and chill in cold water. Peel and trim, leaving the root in tact (admittedly, this still took me about 10-15 minutes to do). In the skillet, melt 1 tbsp butter over medium heat and brown the onions (about 4-5 minutes). Using a slotted spoon, transfer to the slow cooker.

7. Cover and cook on the low setting until the beef is fork tender (6-8 hours). Skim off any fat.

8. In the same skillet, melt the remaining butter and sauté the mushrooms over medium high heat until browned (about 5 minutes). Scrape into the slow cooker along with the brandy. Move the meat and vegetables to one side of the slow cooker and discard the bundle of herbs.

9. Whisk flour with ½ cup water until there are no lumps. Whisk into the liquid in the slow cooker. Stir to redistribute the ingredients.

10. Cover and cook on high until the sauce thickens (about 15 minutes).
Note: you can make ahead up to this point. Let cool for 20 minutes uncovered before placing in airtight containers. Let stand on the counter until completely cold. Cover and refrigerate for up to 3 days or freeze for up to 1 month.

Serving suggestions: Over mashed potatoes (always a winner) or as I did here, with parsley buttered pasta….something short and twirly to catch all the wonderful gravy…farfalle is always pretty!

It’s great served with mashed potatoes or root vegetables to sop up the delicious gravy.

Good For What Ails You Pasta

Good For What Ails You Pasta

Printable Recipe
Hands-on time: 10 minutes
Cooking time: 15 minutes (or until the water boils & the pasta cooks)
Serves2

Ingredients::
7oz/200g Farfalle (or whatever your favorite pasta is)
1 tbsp extra virgin olive oil
4oz/100g cremini mushrooms, thinly sliced
1-2 large cloves garlic, finely chopped
4-5 sundried tomatoes (in oil), coarsely chopped
2 heaping tbsp black olive tapenade (homemade, bought or substitute with oil cured black olives, pitted & coarsely chopped)
1lb/450g large shrimp, peeled and deveined
Large pinch red chili pepper flakes
Zest and juice of 1 lemon
1-2 handfuls of arugula (this time I actually used a “spicy” salad green mix with arugula, baby spinach, lolla rossa, green romaine, tatson, baby red and green oak)…bottom line, your favorite bitter green

Directions:
1. Cook the pasta until al dente in a large pot of salted water. (usually 8-10 minutes depending on the type of pasta used.)

2. In the meantime, heat the olive oil in a non stick skillet over medium high heat. Sauté the mushrooms until golden and then add the garlic, tomatoes, olive tapenade (or chopped), chili pepper flakes and shrimp. Sauté until the shrimps just turn pink, add the zest & lemon juice, toss and remove from the heat.

3. Drain the pasta and place in a large serving bowl. Toss with the shrimp mixture and add the arugula/salad mix.

Delicioso!

Chewy Chocolate Brownies with Pecans

Chewy Chocolate Brownies with Pecans
From The Everything Cookies and Brownies Cookbook

Printable Recipe

Prep time: 15-20 minutes
Bake time: 40 minutes
Cooling time: at least 30 minutes (if you can wait that long)

Makes 32 squares Can be halved easily, but…why would you, they’ll be gone in a jiffy

Ingredients:
6 oz/170g unsweetened chocolate, coarsely chopped
(Ruth’s note: I didn’t have unsweetened so used bittersweet – great anyway)
2 stick (1 cup) unsalted butter
2 cups sugar
1 cup light brown sugar
2/3 cup light corn syrup
6 large eggs, at room temperature
2 cups all purpose flour
2 cups chopped pecans
32 pecan halves for garnish

Directions:
1. Preheat oven* to 350°F/175°C for metal baking tins (9”x9”); 325°F/170°C. Grease pans (I used butter and only had 8”x8” pans so I just baked it a little longer).

2. Melt chocolate in butter, stirring often. (I used a stainless steel bowl over pot of boiling water – not high enough to touch the bottom of the pan) Cool

3. Beat in sugars and corn syrup at medium speed for two minutes (I used my stand mixer) until well blended. Add eggs one at a time, beating 1 minute after each addition.

4. Stir in flour and pecans.

5. Spoon batter into pans, evenly. Arrange pecan halves in rows over the tops of the batter.

6. Bake 40 minutes or until the center is still slightly doughy in the center.

6. Cool completely on a wire rack and then cut into squares.

Chipotle Brownies

Chipotle Brownies
From The Everything Cookies and Brownies Cookbook

Printable Recipe

Prep time: 10 minutes
Bake time: 30-40 minutes
Cooling time: at least 30 minutes (if you can wait that long)

Makes 12 squares

Ingredients:
2 stick (1 cup) unsalted butter
2 oz/55g unsweetened chocolate, coarsely chopped
2 oz/55g bittersweet chocolate, coarsely chopped
(Ruth’s note: I didn’t have unsweetened so used 4oz bittersweet – great anyway)
1 cup sugar
½ cup light brown sugar
4 large eggs, at room temperature
1 tsp ground cinnamon
½ - ¾ tsp ground chipotle pepper
1 cup all purpose flour

Directions:
1. Preheat oven* to 325°F/170°C for metal baking tins (9”x9”); 300°F/150°C. Grease pans (I used butter and only had 8”x8” pans so I just baked it a little longer.

2. Melt butter and chocolate in a microwave, stirring often. Cool

3. Beat sugars and eggs into melted chocolate mixture.

4. Blend in dry ingredients.

5. Spoon into pan, bake 30-35 minutes (I left mine in for 40 minutes) or until the center is set.

6. Cool completely on a wire rack and then cut into squares.
Ours never made it to “completely”….everyone too eager to try them out.

General consensus: superb!

Lentil Soup with Swiss Chard & Lemon

Lentil Soup with Swiss Chard & Lemon
Adapted from Classic Lebanese Cuisine: 170 Fresh and Healthy Mediterranean Favorites

Printable Recipe:

Hands-on time: 10 minutes
Cooking time: 30-45 minutes (can be made days before as the flavours will continue to develop)
Serves 4-6

Ingredients:
4 cups (lightly packed) sliced Swiss Chard, thick stems, removed, rinsed and dried (Ruth’s notes: not to waste anything, just finely chop the tough stalks and add to onions to soften before adding the leaves. Not having any chard, I used the dark kale I had in the fridge – an excellent option)
½ cup brown lentils
4 cups water or (as I did) broth
½ tsp salt (divided in half)
¼ cup extra virgin olive oil
2 cups yellow onions, diced
Freshly ground black pepper
2 large cloves garlic, minced
¾ cup fresh cilantro/coriander, coarsely chopped, leaves & tender stems
¾ tsp ground coriander
1½ tsp flour
2½ tbsp freshly squeezed lemon juice

Directions:
1. In a large pot over high heat, place the lentils, ¼ tsp salt and 4 cups of water or broth and cover. Once the water comes to a boil, lower the heat to medium low and simmer covered for 20 minutes.

2. In the meantime, heat the olive oil in a large skillet over medium-high heat. Add the onions, chopped Swiss chard stems, if using, rest of the salt, freshly ground pepper and coriander. Sauté until the onions are translucent, brown and tender.

3. Once the onions are caramelized, add the minced garlic, cilantro, greens (Swiss chard or kale) and the flour. Cook, stirring occasionally until the greens have wilted (about 5 minutes) and remove from the heat.

4. Once the lentils are tender, add the greens and lemon juice to the pot and increase the heat to high. When the liquid comes to a boil, reduce to medium low and simmer for 15 minutes.

5. Remove from the heat, taste for seasoning and allow to cool for about 15 minutes. (Ruth’s note: I served this hot to my family and they enjoyed it, but next time I’ll try it the traditional way – served only slightly warm.) If the soup appears to thick, you can thin it down with boiling water, hot broth or more lemon juice.

Fall Harvest Soup

Harvest Soup
From Clean Food

Printable Recipe

Hands on time: 15 minutes
Cooking time: 30 minutes or so
Serves 6

Ingredients::
4-5 dried shitake mushrooms
6 cups water
2 tbsp good olive oil
4 large cloves garlic, minced (or finely chopped)
1 large onion, diced
1 tbsp fresh (or frozen) gingerroot, grated
3 carrots, diced
4 cups kale or collard greens, chopped
2 cups cooked cannellini beans (I used 1(14oz/400ml) can of navy beans, drained)
¼ cup mirin (I ran out so I used Chinese cooking wine)
Healthy splash of tamari
Balsamic apple cider vinegar to taste (I used ¼ cup)
4-5 dashes toasted sesame oil
Freshly ground pepper to taste

Directions:
1. Place the dried mushrooms in a medium pot with the water. Bring to a boil and then reduce heat and simmer for 15 minutes. When the mushrooms are soft, remove from cooking liquid and slice, discarding hard stems. Dice or slice and return to pot with broth.

2. Heat the olive oil over medium low heat in a large heavy bottomed Dutch oven (or really large pot). Sauté garlic, ginger and onion for about 3 minutes, stirring occasionally. Add the carrots and sauté for 3-4 minutes. Add the kale, beans (I roughly mashed to thicken the broth), mirin and sauté until the greens are deep green and tender.

3. Add the mushrooms and broth to the greens, stir and add tamari and vinegar. Bring to a simmer and cook for 10 minutes to combine the flavors.

4. Season with toasted sesame oil and freshly ground black pepper and serve.

Savory Black Bean Soup

Savory Black Bean Soup
From Clean Food

Printable Recipe

Hands on time: 10 minutes
Cooking time: 30 minutes or so
Serves 8

Ingredients::
1 thumb size piece of kombu (I couldn’t find any and made the soup without it…tasted just fine to us)
2 tbsp good olive oil
4 large cloves garlic, minced (or finely chopped)
1 onion, chopped
½ fennel bulb, chopped (recipe called for 1 celery stalk, but I prefer fennel)
2 carrots, finely chopped
1 tsp ground cumin
¼ tsp cayenne pepper ( perhaps a touch more if you like it really spicy)
¼ tsp sea salt
6 cups cooked black beans
4 cups vegetable broth
1 cup tomatoes, peeled and diced (or, canned fire roasted worked great for me)
2 tbsp mirin (I ran out so I used Chinese cooking wine)
1 tbsp tamari
Chopped fresh cilantro or parsley for garnish

Directions:
1. If you are using kombu: place in a bowl with enough warm water to cover. Soak for 10 minutes or until soft Drain, mince kombu and set aside.

2. Heat the olive oil over medium low heat in a large heavy bottomed Dutch oven (or really large pot). Sauté garlic and onion for about 3 minutes, stirring occasionally. Add the carrots, fennel/celery, cumin, cayenne & salt and sauté for 8-10 minutes or until carrots are tender.

3. Add the beans, broth, tomatoes, mirin and tamari (plus kombu if using). Bring to a simmer and cook for 30 minutes to combine the flavors.

4. For a creamier texture (knowing my family is partial to thick soups) I followed their advice and pureed some of the soup with an immersion blender – much easier for cleanups.
Garnish with cilantro and serve.

La Bomba - Spicy Eggplant Condiment

La Bomba – Spicy Eggplant Condiment
From Earth to Table: Seasonal Recipes from an Organic Farm

Printable Recipe

Prep time: 15 minutes
Total cooking time: 15 minutes

Makes 2 cups

Ingredients:
2 tbsp extra virgin olive oil
2 cups eggplant, finely diced (1 medium-large)
1 ½ cups fennel root, finely diced (1 small or ½ large bulb)
¾ cup roasted red peppers, finely diced
¾ cup white onion, finely diced (1 large)
½ cup green olives, drained, pitted and finely diced
½ cup artichoke hearts, finely diced (I used canned and only needed 2)
½ cup fresh cremini mushrooms, finely diced
3 large cloves garlic, minced
¼ tsp cayenne pepper
¼ tsp smoked paprika
2 tbsp sherry vinegar (I ran out so I used champagne vinegar…also tasty)
Salt & freshly ground black pepper to taste
½ cup fresh flat leaf/Italian parsley, chopped

Directions:
1. Heat oil in a large skillet over medium-high heat until the oil is hot but not smoking. Add everything up except for the spices, vinegar and parsley. Sauté until the vegetables are slightly softened (about 12-15 minutes). Add the cayenne & paprika and sauté until the spices are aromatic and the vegetables, soft (2-3 minutes longer). Stir in the vinegar and taste for seasoning.

2. Cover a large, rimmed baking sheet with foil for easy clean up and spread the mixture evenly. Allow to cool. Sprinkle with parsley and toss to combine.

It can be stored for up to a week in the fridge. It’s great as a spread for sandwiches, as a pasta sauce, pizza topping or part of an antipasto platter. Be like Chef Jeff, just eat it with some foccacia and enjoy!

Sicilian Pasta With Roasted Caulifower

Sicilian Pasta with Roasted Cauliflower
From A Year in Lucy's Kitchen: Seasonal Recipes and Memorable Meals

Printable Recipe

Prep time: 5 minutes
Roasting & pasta boiling time: 15-20 minutes or until the cauliflower is “tooth tender”
Final cooking time: 5 minutes

Serves 4

Ingredients:
1 box pasta (250g/8oz) (Lucy used linguine, I used multigrain fusili)
8 cups cauliflower florets (I medium head)
½ cup olive oil
Salt & freshly ground black pepper, to taste
1 huge or 2 medium cloves garlic, chopped (about 2 tbsp)
1 tsp chili pepper flakes
2 tbsp capers
1 tbsp chopped anchovy fillets
1 tbsp lemon juice
½ cup fresh parsley, chopped
½ cup Pecorino Romano (or Parmigiano - Reggiano) cheese, grated
1 tbsp extra virgin olive oil for drizzling

Directions:
1. Preheat the oven to 450°F/220°C and line a rimmed baking sheet with foil for easy clean up. Toss the cauliflower florets with olive oil, salt and pepper and place in a single layer on the prepared baking sheet. Roast for 15 minutes or until the cauliflower starts to golden and becomes “tooth tender”. You don’t want it mushy for this extraordinary dish.

2. In the meantime, in a large Dutch oven, bring salted water to a boil. Once the cauliflower is almost ready, add the pasta and cook until al dente (follow your pasta package for timing). Drain in a colander and set aside.

3. While the pasta is cooking, heat ¼ cup or so of olive oil in a large skillet, over medium-low heat. Add the garlic, chili pepper flakes, capers and anchovies and sauté for 3 minutes or until the garlic is pale gold and softened …Ruth’s note: it will smell divine). Add the cauliflower and lemon juice and cook for another 2 minutes.

4. Add the drained pasta to the skillet, add the fresh parsley, a little more olive oil (if needed) and grated cheese. Toss until the pasta is well coated with the sauce and the cauliflower is heated through.

Serve with a green salad, I liked it with a mix of spicy greens like arugula.

Fall Lentil & Beet Green Soup

Fall Lentil & Beet Green Soup

Printable Recipe

Prep time: 15 minutes
Cooking time: 1-2 hours
Serves 8 Freezes well

Ingredients
2 tbsp olive oil
1 medium onion, finely chopped (about ½ cup)
4 small young carrots, finely chopped (about 1 cup)
½ bulb fennel root, chopped (about ½ cup)
2-3 large cloves garlic, peeled and chopped
1 sprig fresh thyme sprigs or 1-2 tsp dried thyme leaves
1 small sprig fresh rosemary or 1 tsp dried rosemary leaves
1 bunch young beet greens,
1 bay leaf
1 cup green lentils, washed in strainer (pick out any stones)
6 cups chicken or vegetable broth
28oz/796ml diced tomatoes and their juice
Salt & pepper to taste
¼ cup balsamic apple cider vinegar

Directions:
1. Prepare the beet greens: rinse all the sand off, dry well and remove the stems. Set the leaves aside and chop the stems. Keep the leaves separate from the stems. They only need a short time to cook. Chop the leaves coarsely and set aside.

In a large Dutch oven over medium heat, sauté onions, fennel, beet stems and carrots until the vegetables are soft and the onions, translucent (about 5 minutes). Add the garlic and continue to cook for 1 minute. Add the thyme, rosemary and bay leaf and toss. Cook another 2 minutes or until the herbs give off their fragrant aroma.

2. Add lentils, broth and tomatoes with juice and bring to a rolling simmer.

3. Reduce heat to low and add the chopped beet greens. Cook slowly, covered for at least one hour, stirring occasionally. Remove the sprigs and bay leaf. Add the balsamic apple cider vinegar and taste for seasoning.

Spaghetti Pizza

Spaghetti Pizza
From A Tavola!: Recipes and Reflections on Traditional Italian Home

Printable Recipe

Hands on time: 10 minutes
Baking time: 15-20 minutes

Serves 4-6

Ingredients:
6oz/136g dry spaghetti
¼ cup extra virgin olive oil
8 oz/200g fresh mozzarella, sliced into ¼” slices
½ cup black olives, pitted and sliced (I like to use salty brined olives)
6 oil packed anchovies
½ dried chorizo sausage, thinly sliced (because my Honey doesn’t like anchovies)
8oz/200ml canned San Marzano tomatoes, crushed by hand
2 tsp Sicilian dry oregano (actually, I used some Greek oregano)

Directions:
1. Preheat the oven to 350°F/180°C

2. Boil the noodles according to package directions and drain.

3. In a large bowl, toss the drained pasta with half of the olive oil

4. Lightly oil two small casseroles (I actually used to 8” tart pans with removable bottoms) and press the pasta into the pans so they are in an even layer.

5. Place the mozzarella slices on top of the pasta, top with anchovies (or whatever your preferred pizza topping is). Add the crushed tomatoes, olive slices, oregano and the last of the olive oil.

6. Bake for 15-20 minutes or until all the cheese is melted. Serve very hot. (I removed the sides of the tart pan and served it as a pizza on a plate.

Michael Smith's Tuscan Steak Salad

Tuscan Steak Salad
From The Best of Chef at Home
My Honey said it was his best meal ever!

Printable Recipe

Hands-on time: 5 minutes
Marinating time: 2hours to overnight in the fridge
Grilling time: 20 minutes for a full striploin, 3-4 minutes per side for individual steaks
Serves 4

Ingredients:
Marinade:
8 cloves of garlic, pureed
1 tbsp dried oregano
A few splashes of premium extra virgin olive oil
Sea salt and freshly ground pepper

1 striploin (2lb/1kg) 4” thick (Note: I couldn’t find a full strip loin, so I bought individual strip loin steaks)

Salad:
4 handfuls or so of baby arugula leaves (Note: I used a spicy greens mix – figure double handful per person)
Handful or 2 of fresh basil leaves
Zest & juice of 1 lemon
Large chunk of authentic Parmigiano Reggiano,

Directions:
1. Several hours (or overnight) before dinner, puree the garlic & oregano with olive oil. Slather over the steak (In my case slathered all sides of the steaks)

2. When you are ready to grill, preheat at highest setting (Note: unfortunately I don’t have a BBQ – it would be my preference, but a Griddler or grill pan works quite well). Make sure your meat is at room temperature for best cooking.

3. Season meat with salt & pepper. If you’re using a whole strip loin, grill slowly, but allow to sear, flipping as required so that it doesn’t burn. (about 20 minutes total) If, like me you are using individual steaks, I suggest 3-4 minutes per side for medium. You really don’t want it over done. As Chef Michael says…it would be criminal.

4. Once the meat is cooked, take it off the heat and let it rest for 10 minutes or so giving the meat a chance to “relax” and reabsorb the moisture. I like to cover mine with foil. After 10 minutes, thinly slice the meat across the grain. I did this at an angle with the individual steaks – across the width (narrower side). Note: the Tuscan way is to actually bring the steak, uncut, to the table on a cutting board.

5. While the beef is “resting”, mound the arugula and basil leaves in the center of a large serving platter. Arrange the slices of beef around the arugula. Sprinkle everything with lots of olive oil, coarse sea salt, lots of freshly ground pepper. Then “theatrically” zest the lemon over the salad and squeeze the juice. Lastly, using a vegetable peeler, garnish the works with shavings of Parmigiano Reggiano.