Flat Iron Steak Green Salad on Flatbread Pizza

A flat bread pizza topped with grilled flat iron steak and a big flavored salad finished with Southwestern toppings.

Ingredients

1 lavash(9 inches by 12 inches)

1 T olive oil

1/2 sour cream

1/4 C pasta sauce

½ C shredded cheddar¹

Steak

12 ounce flatiron steak marinated in favorite marinade.

Salad Ingredients

1/2 C cucumber diced

1/2 C tomato diced

2 T shallot diced

3 T cilantro chopped

2 T Kalamata olives chopped

2 C Little Gem (baby romaine) lettuce chopped

1/3 C white balsamic vinaigrette

¼ Crème or sour cream

1/2 avacado sliced

2 T Roasted Salsa Verde

Directions

Serves 2 or 4. Preheat oven to 450º F. Line baking sheet with parchment paper.

Make Salad

Chop and combine all salad ingredients (except romaine) in medium bowl Set aside.

Steak

Grill or broil steak to desired doneness and rest for 10 minutes. Slice the flat iron steak against the grain and set aside.

Flatbread Prep

Place flatbread on baking sheet and paint both sides lightly with olive oil. Transfer to oven and bake about 2- 3 minutes per side and remove from oven and cool.

Combine sour cream and pizza sauce in small bowl. Spread sauce onto lavash then sprinkle cheese. Bake for 3-4 minutes and remove from oven and cool.

Assemble the Flat Bread Pizza

Place the flatbread on large serving platter.

Combine salad ingredients, romaine, and steak. Add salad dressing and toss together.

Sprinkle the salad steak mixture onto flatbread. Add avocado slices and drizzle with crema and tomatilla salsa’.

Cut and serve,

Notes:

¹Use an aged cheddar cheese if possible/ It adds depth to the steak richness.

 

 

Potato, Bacon, Onion Tarte Flambenkuchen

An Alsatian flatbread or pizza with comfort food toppings. The bacon and crust add crunch, the onions add sweetness, the potatoes and sauce merry for depth of creaminess.

Ingredients

No Yeast Crust

1 1/2 C fllour

3 T olive oil

1/2 t salt

5-6 T water

Sauce

1/3 C fromage blanc

1/3 C crème fraîche(sour cream)

1/4 t nutmeg

Toppings

2 Yukon Gold potatoes sliced thin

2 T olive oil

1 onion sliced thin

1 T olive oil

3 bacon slices crumbled¹

1 slice provolone chopped

1/3 C mozarella shredded

Directions

Preheat oven to 500º F.  Cover one baking sheet in aluminum foil. Cover second baking sheet with parchment paper.

Make Dough

In medium bowl add flour and oil and mix until crumbly.

Add water and combine to form dough ball. Knead for 5-10 minutes.

Cover with plastic wrap or in covered bowl and let rest for at least one hour.

Make Sauce

In small bowl, combine crème fraîche, froamge blanc, and nutmeg.  Set aside.

Make Toppings

Using a mandolin, slice potatoes and onion very thin.

Rinse potatoes in water to remove extra starch and dry.  Coat with olive oil and roast in oven about 10-15 minutes, turning once. Remove and cool.

In medium skillet heat olive oil, add onion slices and cook until carmelized. Remove and cool.

In small skillet add bacon and cook until crisp. Remove and place on paper towel to degrease.

Assemble Tarte

Roll dough on parchment covered baking sheet until about 1/8 inch thick.

Add sauce and spread to about 1/4 inch from edge of dough.

Spread potatoes evenly across the crust, then add carmelized onions  and bacon bits.

Sprinkle provolone and mozzarella across the toppings.

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Place the tarte on top shelf of heated oven for 5 minutes, Then remove and place on lowest shelf for 7-10 minutes until crust is crispy brown.

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Remove and serve.

Note:

¹We use turkey bacon in our recipes.

When visiting Strasbourg, France I had Alsatian choucroute garnie in the fall which was always memorable but the one dish I enjoyed with friends year round was tarte flambée with bacon and onions or apples and cinnamon many times. It is great with an Alsatian dry white wine. I now regualrly make tartes but experiment with different toppings.

 

 

 

Easy Chicken Bolognaise

Tonight is kids’ two-hour basketball practice so we need an easy, quick to make dish.  The type of food that makes a growing child ask for seconds.  Unfortunately, there are never leftovers:)

Ingredients

Sauce

1 pound ground chicken ¹

1 T Mexican Blend (Morton & Bassett)

1 t Lawry’s® Seasoned Salt

2 T olive oil

1 large carrot diced

2 celery sticks diced

1 large shallot diced

4 garlic cloves minced

1 C chicken broth

2 t basil chopped

2 t thyme

2 C marinara sauce

1/2 C cream

1/2 C Parmesan cheese

2 t parsley chopped

Salt and pepper

Pasta

1 pound of  pasta

4 quarts of salted boiling water

Directions

Serves 4-6

Sauce

In medium bowl combine chicken, Mexican seasoning, salt and set aside.

Heat olive oil in large skillet. Add diced carrots, celery, and onions.  Then cook for 4 minutes over medium high heat.  Next, add garlic and cook for two minutes.

Add the seasoned chicken mixture, then stir to break chicken into bits.  Cook until chicken is no longer pink–about 8 minutes.

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Add chicken broth and cook for two minutes while stirring occasionally. Add marina sauce, basil, and thyme and cook for five minutes.

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Add cream, combine, and simmer for about ten minutes.

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Add additional reserved pasta water, if sauce is too thick. Add Parmesan and adjust seasoning.

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Pasta

Bring 4 quarts of salted water to boil. Add pasta and cook following package directions. Drain and reserve about 1 cup pasta water.

Assemble Pasta Dish

In large serving bowl add the pasta. Pour sauce over the pasta and top with chopped parsley.  If desired, serve with a green salad on the side.

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Notes

1. Ground turkey can be used as direct replacement.

 

 

 

 

 

Southwest Lavash (Flatbread) Pizza

Use lavash as a flatbread to make  fun fresh pizza salad that has great flavor and a light texture.  This recipe is great for cutting carbs and making veggies more fun to eat.

Ingredients

1 lavash flatbread (9 x 12″)

1/2 C chèvre

1/3 C mozzarella

1/2 – 3/4 C black bean corn salsa

1 tomato diced

1/4 C black olives sliced

1 shallot thin sliced

1/4 -1/3 C cilantro sliced

1/2 C lettuce fine sliced

1/4 C sour cream

1/4 C cheddar shredded (optional)

Directions

Serves 2 for lunch

Preheat oven 450º F. Line baking sheet with parchment paper.

Combine veggies:

Mix tomatoes, shallots, olives, and cilantro in small bowl and set aside.

Make pizza:

For sauces, the flatbread is prenaked.  For a soft cheese spread, you can prebake or move to the next step.  For prebaking, place flatbread on baking sheet and apply thin coat of olive oil to both sides. Bake for 3 minutes and turn over and bake for another 3 minutes.*  The flatbread should crisp and somewhat flexible.

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If prebaked, remove flatbread from oven. Otherwise, gently spread chèvre (or other soft cheese) and then sprinkle mozzarella on the flatbread. Bake for 3-4 minutes and remove from oven.

Add the black bean corn salsa and then the tomato mixture to the prepared flatbread. Sprinkle the lettuce and sour cream to finish dressing the pizza. (If desired, add shredded cheddar cheese.) Cut into quarters and serve.

Notes

* With cheese, I may not prebake the flatbread.  For sauces, prebaking is important since sauces can make flatbread soggy. I recommend experimenting to find what works for you.

Blackened chicken, cod, or halibut can be added.

Do not add so many ingredients that the flatbread breaks from the weight of the toppings.

Tarte Flambe Pizza with Chicken, Olives, and Artichokes

Mediterranean inspired pizza with rosemary chicken, Kalmata olives, artichoke hearts, and a sprinkle of feta. The pizza dough is an Alsatian recipe that bakes to crispness in 10 minutes or less.

Ingredients

Dough

1 1/4 C flour

3 T canola oil

1/4 t salt

5 T water

Sauce

1/3 C creme fraische

1/3 C fromage blanc(can substitute sour cream)

1/4 t nutmeg

 

Topping

1/4 C Leftover rotisserie rosemary herbed chicken breast*

2 T chopped kalmata olives

2 T basil leaves torn

1 1/2 artichoke hearts chopped

4-6 roasted garlic cloves halved

3/4- 1  C mozzarella shredded.

1-2 slices provolone diced

3 T grated Parmesan

1/4 C feta crumbles

Salt and pepper

Directions

Oven temperature 550º F Baking sheet 13″ by 18″ lined with parhment paper Appetizer or serves 2

Mix flour,salt and oil until crumbly. Add water until dough comes together. Knead until smooth. Cover and rest for 1 hour.

Sauce: Mix in small bowl and set aside

Assemble

Roll  and pat dough until paper thin.  Spread sauce then half of the mozzarella and provolone Add garlic, olives, artichokes, chicken, and basil. Top with remaining cheeses. Season with salt and pepper.

Bake about 10 minutes on lowest rack in oven.. Remove, slice and eat. Serve with green salad

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Mission Beef Stew

A fantastic and hearty winter stew with red wine and potatoes.  Great for a couple of meals.

Ingredients

1 tsp salt

1/4 tsp ground black pepper

1/3 c flour

2 lbs beef cut into 2 inch sections

4 tblsp olive oil

1 tblsp soy sauce

1 c red wine

3 c beef stock

2 carrots, cubed

1 onion, cubed

8 small potatoes, cut into eighths

1 tblsp herbs de Provence

1 tbsp garlic, chopped

Directions

Trim fat off beef.  Season with salt and pepper and then toss with flour.

Heat olive oil in a deep pan.  Shake off excess flour and add beef when oil is hot.  The burner should have a medium heat where you hear a sizzle when adding beef, but should not be so high that the oil and flour burn.  Consider using a dutch oven style pan. Do not overcrowd the pan or you will steam the meat.

Brown beef cubes on all side.  If the bottom of the pan appears to lack oil, add a small drizzle sound the bottom – about a teaspoon.

Pull the pan off the burner, remove the beef.  If you are doing multiple batches, then quickly clean burned bits off the bottom and add a little more oil to the pan.  Put the pan back on the burner and heat the pan again.  Removing bits of burned material from the bottom of the pan removes burned flavor from the dish.

Complete each batch. Remove all beef from the pan and then add wine, soy sauce, and stock.  Scrape bottom of pan with wood spoon.  Do not scrape with a metal spoon.  Bring liquid to a boil.

Add the beef to liquid and let simmer for 1.5 to 2 hours until the beef is tender.  Turn the burner down to simmer.  Put the lid on to keep liquid from evaporating.  You may need to add an additional 1/2 to 1 cup of stock during the cooking period.

Add other ingredients and cook for 20 minutes in an uncovered pan.  The dish is done when potatoes are fork-tender.

Serve in bowls.

 

 

Blackened Cod Tacos

Fish tacos are a family favorite. We like blackend instead of batter fried fish. We traditionally grill our fish. The slaw is crisp and seasoned to compliment the fish. Crema adds acidity and creaminess. Blackened fish with crunchy slaw nestled in a soft corn taco shell is irresistible.

Ingredients

1 1/2 poundcod filets sliced into 1 inch pieces

2 T canola oil

Blacken Seasoning

1 T smoked paprika

1 t cumin

1 T garlic powder

1 T onion powder

2 t thyme

1 t cayenne pepper

1 t salt

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Slaw*

1/2 head of red cabbage shredded

1/4 head green cabbage shredded

6 T cilantro chopped

1/3 C chopped onion

1/2 Serrano chili diced

Dressing

1/2 C mayonnaise

2 t cumin

3 T cilantro chopped

1 T shallot diced

1/2 lime juiced

Salt and pepper to taste

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Crema

1/2.C crema / sour cream*

2 T lime juice

1 t chopped shallot

1/2 Serrano diced/optional

2 T  cilantro chopped

3 T mayonnaise

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Directions

Heat grill to 375-400º F   8-10 tacos

In small bowl combine blackened seasoning ingredients.* Lightly oil grill pan. Using pastry brush lightly oil one side of fish and sprinkle on blackened seasoning. Turn over and oil  season other side. Place on grill and cook about 2-3 minutes per side. Remove.

Slaw

Mix slaw dressing Ingredients in small bowl.

In medium bowl add shredded cabbage , cilantro, onion, and chili. Toss and add dressing and mix. Let marinate 30-45 minutes

Crema

Mix ingredients together in small bowl and marinates for 30 minutes. Place in serving dish.

Wrap 8-10 taco shells  in foil and place on top shelf of grill to heat.

Assemble

Place taco on serving dish and add slaw and fish and top with slaw. Drizzle taco with crema. Serve with rice and Mexican black beads. Redand/or green salsas and hot sauce on the side,

Notes

*Crema is sold in loca Mexican groceries and in Safeway/Carrs stores.

*Chopped radish can also be added.

* If you want to use premixed seasoning ;Paul Prodhomme has a blackened seasoning for fish.

We are more heavy handed with chilis.

We have access to fresh fish regularly. We use this recipe for salmon, halibut, cod, and rock fish.

 

 

 

 

 

Stuffed Cabbage

 

I saw Julia Child and Jacque Pepin make stuffed cabbage on PBS.  With care and attention to preparation and seasonings, I was able to follow the recipe and understand why this unique recipe was the focal point of the show.  The flavor of the cabbage was delightful and very tender.   I modified ingredients to my taste preference, but most interesting was freezing the cabbage for ease of preparation.  I used gentle seasonings so the cabbage flavor was not hidden. 

Ingredients

1 head of green cabbage or Savoy cabbage

1 large onion chopped

2  carrots diced

2 celery stalks diced

3 garlic cloves minced

1 t  caraway seeds

1 T parsley chopped

3/4 pound ground beef

1 C cooked rice

Sauce

1 large onion diced

3 carrots diced

4 celery sticks diced

4 garlic cloves minced

3 T olive oil

1 14.5 ounce can of crushed tomatoes*

1 T Cento® tomato paste

1 t Italian herbs

1 bay leaf

3 C chicken broth

1 C white wine

Directions

Oven temperature 350º F   serves 6-8

Core the cabbage and wrap in plastic wrap.Place in freezer for 24 hours then remove and place in refrigerator for 24 hours.

Cook rice according to package directions.* and set aside.

Remove 12 outer leaves of the cabbage and set aside. Chop the remaining cabbage up and add set aside.

In large skillet bring olive oil up to heat and add onions, carrots, celery, garlic and cook until translucent. Add tomatoes and chopped cabbage. Cook until liquid is reduced about 30- minutes.

Add rice and ground beef and combine.

Sauce

Heat olive oil in 5 quart oven proof covered pot. Add onions, carrots,celery, Italian herds and cook for 3 minutes. Add garlic and cook until fragrant. Add tomatoes, tomato paste, bay leaf, and broth. Bring to boil.

Assemble

Cut large sheet of aluminum foil to assemble cabbage leaves and stuffing. Lay down in overlapping circular form the 4 largest leaves. Place at least 1/3 of stuffing in center. Add next 4 leaves and repeat. Add 4 final leaves and remainder of stuffing. Pull the bottom leaves and foil up to form a firm ball. Leave a hole at the top on the ball.

Place the hole side down in the braising pot. Pour in wine and cover. Bake for 1 1/2 -2  hours. Check half way through check on braising liquid level; may have to add additional broth.

Remove from oven. Using a large spatula lift cabbage out of pot to serving tray. Remove foil and pour some braising liquid over cabbage. Count and serve. Serve with green beans and a green salad.

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Stuffed Cabbage After Braising

Stuffed cabbage is delicate. Use caution with slicing to create servings.  Below is an example serving.

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Stuffed Cabbage Layers

Serve with peppery tomato sauce.

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Stuffed Cabbage with Tomatoes

Notes

*Diced tomatoes can be substituted for crushed tomatoes.

*Organic brown rice make take longer to cook than white rice.

Freezing the cabbage was a time saving step. No par boiling the leaves. I debated between ground beef and ground turkey. The ground beef added additional flavor to the cabbage.

 

 

 

Top Blade Chuck with Madeira Sauce

A flavorful tender steak with a velvety sauce that is ready to serve in less than an hour.

Ingredients

4 top blade steaks

Salt and pepper

Sauce

2 T olive oil

2 T butter

1 large carrot finely diced

3 large shallot finely diced

1 sprig of thyme

1 bay leaf

1 T Worcestshire sauce

3 garlic cloves smashed

1 C Madeira

1 1/2 C of Swanson’s beef stock

Salt and pepper to taste

1 T butter

1/2 C half and half

Directions

Grill 400º F

Trim excess fat from the steaks. Oil the steak lightly with grapeseed oil and season both sides with salt and pepper. Cook about 3 minutes per side and then move to cooler part of the grill. Close the cover and grill for about 4 minutes. At 135º the steak was medium rare.Remove steak from grill and cover with aluminum foil for 10 minutes.

Sauce

Heat olive oil and butter  in the sautepan. Sauté the carrots until golden. Add onions and caramelize the carrots and shallots . Stir occasionally so they don’t burn. Deglaze the pan with half the Madeira scraping the glaze from the bottom of the pan. Reduce the wine. Add beef stock, garlic, bay leaf, and thyme. Bring to boil than simmer until reduced by half.

Add half and half and add remaining Madeira. Season with salt and pepper. Strain sauce through a fine strainer and add butter. Stir and keep warm.

Plate steaks and pour Madeira sauce over them and drizzle the plates with extra sauce. Serve with cauliflower potato mash and green beans.

Notes

This recipe works with New York Strip steaks. The steak can be pan seared and finished in a hot oevn also. It is an easy meal that looks more fussy than it is.

The leftover Madeira sauce was frozen.

 

 

Chilies in Walnut Sauce (Chili en Nogada)

A stunning flavor packed entre that tastes good and looks good. There were no leftovers.

Ingredients

Filling

1 onion chopped

5 garlic cloves minced

3 T olive oil

1 1/2 pound ground turkey breast/ chicken*

2 pears diced

1 14.5 ounce can diced tomatoes

5 T cilantro chopped

2 T currants

2 T blanched almonds minced

Chilies

6 poblano chilies

Sauce

1/2 C walnut halves

3/4 C milk

1/2 C crime fraiche

1/4 C feta

1 T sugar

Directions

Walnut Sauce

Place walnuts in bowl of boiling water for 5-10 minutes. Discard water and peel brown skin from the nuts. Place walnuts in small bowl cover with milk and soak for  4-6 hours

Drain the walnuts and reserve couple tablespoons of soaking milk. Place nuts in blender and add creme fraiche, Feta, reserved milk and sugar. Blend and refrigerate

Roast peppers

Place on foil lined baking sheet. Broil turning them once until skin blackened and place in covered bowl for 5-10 minutes. Remove as much blackened skin as possible and make a lengthwise slit and remove seeds and membrane. Set aside.

Filling

In large skill bring olive oil up to heat and add onions and cook for couple minutes and the add garlic. Cook until garlic fragrant. A meat and cook until brown. add tomatoes, cilantro, and pear and cook 10 minutes until mixture is thick. Add currants and almonds

Topping

1/2 C pomegranate seeds

Assemble

Place chilies on serving tray. Add stuffing without tearing the chili. Cover them with Walnut sauce and dress with pomegranate seeds.

Serve with a Mexican rice and a simple tomato avacado salad.

Notes

*Beef or pork can be substituted in place of turkey. We used chicken or turkey instead of pork, did not use all fruit, and did not deep fry them.

This is an adapted version of Chili en Nogada. I had the original recipe in Mexico City and it was one of my favorite dinners.