Thursday, May 19, 2011
Flank Steak with parsley sauce and marinade
Food Network - Giada De Laurentiis
Ingredients for Parsley Suace and Marinade:
3 cups flat-leaf parsley
2 cloves of garlic
2 tablespoons red wine vinegar
1 teaspoon crushed red pepper flakes
1 teaspoon sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon pepper
Put this in the food processor long enough to break everything up. Slowly add 1/2 cup of extra virgin olive oil.
Use 1/2 of this for a marinade. Use the other half for a dipping sauce. If you use flank steak. Jud cooked it about 5 minutes on each side. This was medium and oh so tender. We only ate 1/2 of the meat and will have the other 1/2 for fajitas. Two meals for the price of one. I love that!
Spinach and Parmesan Souffles
I have never tried a souffle before, but there was a recipe in my June issue of Cooking Light. I decided I had to try it. Okay, I know it is Jud's night to cook, but I got his permission to make the souffle. He wasn't up for trying that. I have no doubt that he could have done it.
1 1/2 tablespoons dry breadcrumbs
1 (6- ounce) package fresh baby spinach
2/3 cup fat-free milk
2 tablespoons all-purpose flour
1/4 teaspoon salt--the recipe calls for 1/8 t. of salt, pepper and nutmeg, but I thought it needed more
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
1/2 cup freshly grated parmigiano-reggiano cheese
2 large egg yolks
4 large egg whites
1/4 teaspoon cream of tartar
1. Place a baking sheet in the oven. Preheat oven to 425 degrees.
2. Coat 4 (6oz.) ramekins with cooking spray; sprinkle evenly with breadcrumbs, tilting and turning dish to coat sides completely.
3. Heat a large nonstick skillet over medium-high heat. Lightly coat pan with cooking spray. Add spinach; cook for 2 minutes or until spinach wilts, tossing constantly. Place spinach in a colander; let stand 5 minutes to cool. Squeeze excess liquid from spinach. Coarsely chop spinach.
4. Combine 2/3 cup milk and next 4 ingredients (through nutmeg) in a saucepan over medium-high heat, stirring with a whisk until smooth. Cook for 2 minutes or until mixture is thick and bubbly, stirring constantly. Spoon mixture into a large bowl, and let cool for 10 minutes. Stir in spinach, cheese, and egg yolks.
5. Combine egg whites and cream of tartar in a large bowl, and let stand at room temperature for 15 minutes. Beat with a mixer on high speed until medium peaks for (do not overbeat). Gently stir 1/4 of egg whites into spinach mixture.Then gently fold in the remaining egg whites. Gently spoon mixture into prepared ramekins. Sharply tap dishes 2-3 times on counter to level. Place dishes on preheated baking sheet; return baking sheet to 425 degree oven. Immediately reduce oven temperature to 350 degrees; bake souffles at 350 degrees for 21 minutes or until puffy and golden brown. Serve immediately.