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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Steak Italiano With Roasted Potatoes

2014-12-13 18.30.55

This is a dish that I came up with in my early years of motherhood. I was always playing around in the kitchen with different ingredients and flavors. Using everything I learned from my mother and grandmother, who helped me with having a grasp the importance of learning technique when your learning to cook. Having learned those basic methods, helped me to come into my own style of cooking. This #recipe for my Steak Italiano With Roasted Potatoes combines the influences from both sides of my family. This recipe is so easy, flavorful, and really doesn’t take very long to make. Let me tell you how I did it.

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Prep Time: 15 minutes
Cooking time: 40 minutes
Total Time: 55 minutes
Yields: 2 servings
Equipment: 12-inch cast iron skillet, rimmed baking sheet pan

Ingredients:
4 tablespoons of canola oil (2 tablespoons for the Sofrito0
1 onion cut into chunks
2 large carrots, 1-inch chunks
2 peeled garlic cloves
1 15-ounce can of diced fire roasted tomatoes
1 tablespoon of Kosher salt
1 teaspoon of black pepper
1 tablespoon of dried parsley flakes (really just for color)
3/4 of a cup of unsalted chicken broth

IngredientsFor Steaks:
2 tablespoons of Canola oil
3 5-ounce Top Sirloin Filets
1 tablespoon of Kosher salt
1 teaspoon of black pepper
1 1/2 teaspoons of garlic powder

Ingredients For Potatoes:
1 bag of small-size multi-colored Yukon potatoes, cut in half
1/4 cup of olive oil
2 tablespoons of Kosher salt
1 1/2 teaspoons of black pepper
2 tablespoons of fresh chopped Italian flat leaf parsley ( dried is fine)

Directions:
Preheat oven to 450-degrees F.
First, start with the sofrito (sauce) for the steaks. In a food processor add diced onion, whole garlic, carrots, can of diced tomatoes, dried parsley flakes, Kosher salt, and fresh ground black pepper. Pulse the ingredients, for the Sofrito, until it’s the consistency of a Cantina style salsa. Pour the sauce into a bowl and set it aside.

Place the halved the potatoes on a rimmed sheet pan. Drizzle olive oil, sprinkle dried oregano, Kosher salt, and black pepper. With your hands toss the potatoes so they’re all coated with the oil and seasonings. Roast the potatoes for 35 to 40 minutes until golden on the outside, and fork tender on the inside. After they come out of the oven, sprinkle fresh chopped Italian flat leaf parsley. Now while the potatoes are roasting in the oven start on the steaks.

Preheat a cast iron skillet, medium-high heat.
Tip: Turn the overhead fan on.

Drizzle the steaks on both sides with Canola oil. Season both sides with Kosher salt, black pepper, garlic powder. Using a pair of tongs, place the steaks into the skillet. You’ll hear that sound when something hits a very hot skillet, and that’s what you want to hear.

You just want to sear the steaks on both sides to get a nice crust. This process only takes 2 to 3 minutes per side. When you see that deep brown color on both sides, turn the heat off and transfer the steaks to a plate.

In the same skillet, on medium heat, add Canola oil, dried oregano, and tomato paste. Stir those around allowing those to bloom in the oil for a minute. This technique will bring out the essential oil in the herb and melt the tomato paste intensifying the flavors.

Next, add in unsalted chicken broth, using the back of a wooden spoon scrape, all the bits from the steak off the bottom of the skillet. Add the Sofrito, letting it come to a bubble up then reduce the heat to medium-low. Stirring occasionally cook the sauce, giving all the ingredients a chance to soften and all the flavors marry around 5 to 7 minutes.

Using a pair of tongs, nestle the steaks in the sauce. Let simmer on medium-low heat turning the steaks every few minutes. For medium-rare, this takes around 15 to 20 minutes. If you like your steaks more done then leave them simmering in the sauce for maybe 30 to 35 minutes. The sauce will finish cooking the steaks.

By the time the steaks are done, the potatoes will be just about ready to come out of the oven. This technique of braising of the steaks in the sauce keeps the steaks tender and moist. That’s all there is to it. I think that once you try having steak this way, you’ll definitely want to make this dish again.

To serve, slice the steak and place onto the serving plate. Spoon some of the sauce over the top of the steak. A helping of those delicious roasted potatoes, and a piece of crusty bread for dipping.

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Apricot And Soy Glazed Pork Tenderloin On A Bed Of Cannellini Beans With Sautéed Spinach

2014-05-27 17.24.39

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This recipe is elegant and yet so easy to pull together for entertaining. The above pictures are ones I took the very first time I made my Apricot And Soy Glazed Pork Tenderloin On A Bed Of Cannellini Beans With Sautéed Spinach and boy it was delicious. I thought I’d test the recipe out on a few friends and get their opinion. It was definitely a winning dish. I did, however, make one change and that was to use the pan drippings to make this wonderful sauce to drizzle over the top.

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Sauteed Spinach With Garlic

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Prep Time: 10 minutes
Inactive Prep Time: minimum of 2 hours
Cook Time: 35 to 40 minutes
Total Time: 2 hours 50 minutes
Yields: 6 servings
Equipment: 4- quart Dutch oven, 1 gallon-size zip-lock baggie, 12-inch sauté pan, Chef’s knife

Ingredients For Marinade:
2 pork tenderloins
1 3-inch piece of fresh ginger, small dice
5 cloves garlic, minced
1 cup apricot jam
1/4 cup soy sauce, low sodium
1/2 cup olive oil, plus 1 tablespoon
1 teaspoon crushed red pepper flakes

Ingredients For Cannellini Beans:
3 15-ounce cans of Cannellini beans, rinsed and drained
1 tablespoon of olive oil
1 tablespoon of unsalted butter
2 leeks, cleaned and thinly sliced into half-moons
3 cloves of garlic, minced
1 tablespoon Kosher salt
1 teaspoon freshly ground black pepper
1 cup unsalted chicken broth

Ingredients For Gravy.
1 1/2 cups of unsalted chicken broth, plus 2 tablespoons
1 heaping tablespoon cornstarch

Ingredients And Directions For Sautéed Spinach With Garlic:
Refer to the link below, doubling the recipe for this dish.

Directions:
Place the 2 pork tenderloins along with minced garlic and chopped ginger into the zip-lock bag. In a medium-size bowl add apricot jam, low sodium soy sauce, olive oil, and crushed red pepper flakes, whisk to combine. Pour the mixture into the baggie. Let as much of the air out of the bag as possible, then zip it closed. Massage the marinade all over the pork. Place the pork into the frig for a minimum of 2 hours, longer is even better.

Now to get started on the Cannellini beans. I love to use Cannellini beans for this dish because they have a really creamy feel to them and they absorb flavors really well.

When you’re dealing with leeks you just want to use the white and light green parts of the leek. Cut the top (the dark green leaves) and bottom (the root), like you see in the top pictures. Leeks have so many layers to them, you want to rinse them really good and get any sand or dirt that may be trapped between the layers. Once that’s done, cut them in half lengthwise and slice into thin half-moons.

In a Dutch oven over medium-high heat add  1 tablespoon of olive oil, 1 tablespoon of unsalted butter, the sliced leeks, Kosher salt, and fresh ground black pepper. Sauté the leeks for 2 to 3 minutes or until soft, stirring occasionally. Next, add the minced garlic, stir through, cooking for 1 minute more. Add unsalted chicken broth, bring to a boil, reduce the heat to low then add in the Cannellini beans. Stir to combine and continue to cook for 5 minutes. Turn the heat off, place the lid on to keep warm.

At this point, you’d want to start the spinach for this dish. For my recipe, Sautéed Spinach With Garlic, click the link at the bottom of this post.

Preheat oven to 450-degrees F.

Preheat a large sauté pan on medium-high heat. Using a pair of tongs remove the marinated pork tenderloins from the baggie, (be sure to scrape off any ginger or garlic stuck on the pork, allowing as much of the excess marinade drip back into the baggie) placing them into the hot pan. Sear the pork for 3 minutes on each side. Place the pan into the oven and continue cooking for 10 minutes.

Next, transfer the pork tenderloins to a large plate and cover tightly with foil. Place the pan over medium-high heat and add unsalted chicken broth. With a wooden spoon, scrape all the brown bits from the bottom of the pan. Let bubble for 1 to 2 minutes.

In a small bowl, add 1 heaping tablespoon of cornstarch with 2 tablespoons of unsalted chicken broth, whisk together until smooth. Add the cornstarch mixture to the pan and continue whisking until the sauce comes back up to a bubble and begins to thicken, around 2 minutes. Turn the heat off, the sauce is done.

To plate this dish, I lay out all those delicious Cannellini beans on the bottom of a large serving platter. Then around one side, I spoon on the Sautéed Spinach With Garlic. I carve the pork into 1 1/2-inch thick slices and lay them on top of the beans. Finally, I just drizzle that amazing sauce all over the top.

There you have it, my Apricot And Soy Glazed Pork Tenderloin Over A Bed Of Cannellini Beans With Sautéed Spinach.

 

Sauteed Spinach With Garlic

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Pappardelle Alla Bolognese

2014-08-25 16.53.42

My Pappardelle Alla Bolognese will have you coming back for seconds. The beautiful thick flat pasta known as Pappardelle is perfect for this ragu, known as Bolognese, to compliment these ribbons of pasta. Let me tell you how I make this delicious sauce.

I wanted to mention that whenever I make any type of tomato sauce I always have extra. This time is no different. What I decided to do is to post one or two recipes using my leftover Bolognese. At the bottom of this post is a link to one of those recipes. I hope you’ll check out my Portobello Mushroom Pizzas.

Sweet Italian Sausage

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Chicken Broth

Roasted Red Pepper Alfredo With Sweet Italian Sausage (2)

Diced Fire Roasted Tomatoes

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Parmigiano-Reggiano Cheese (2)

Parmigiano-Reggiano Cheese (1)

2014-08-25 16.53.42

Prep Time: 30
Cook Time: 3 hours 5 minutes
Total Time: 3 hours 35 minutes
Yields: 6 to 8 servings
Equipment: 12-inch sauté pan, 6-quart Dutch oven, large slotted spoon, 1 large mixing bowl, 2 medium-size bowls, 10-cup food processor, mini food processor, large stockpot

Ingredients:
1 pound sweet Italian sausage, casings removed
1 pound of lean ground sirloin
1 pound of ground pork
3 tablespoons olive oil
2 tablespoons Kosher salt
2 teaspoons of freshly ground black pepper
4 tablespoons of dried oregano
2 tablespoons dried thyme
1 tablespoon of fennel seeds
1 teaspoon crushed red pepper flakes
2 tablespoons of tomato paste
2 large carrots, peeled cut into 1 1/2 inch pieces
1 large onion, roughly chopped
1/2 a red onion, roughly chopped
3 cloves of garlic, roughly chopped
3 ribs of celery, cut into 1 1/2 inch pieces
1 cup of Cabernet (a good red wine)
1 cup of unsalted chicken broth
1 12-ounce jar of Piquillo peppers, puréed (substitute roasted red peppers)
1 14.5-ounce can of diced fire roasted tomatoes
1 28-ounce can of whole San Marzano tomatoes
1 28-ounce can of crushed tomatoes
2 fresh bay leaves (substitute dry)
1 tablespoon of garlic powder
2 tablespoons of brown sugar (light or dark)
2 cups Parmigiano-Reggiano cheese, freshly grated
1 cup of fresh basil leaves for garnish
2 16-ounce (2 pounds) packages of Pappardelle

Directions:
First the meat. Here I’m using three types of meat, sweet Italian sausage, ground pork, and lean ground sirloin.

In a large sauté pan heat 1 tablespoon of olive oil over medium-high heat. To the pan, add the sweet Italian sausage, ground pork, and ground sirloin. Next, add 1 tablespoon of Kosher salt, 1 teaspoon of black pepper, 2 tablespoons of dried oregano, and 1 tablespoon of dried thyme, stir to combine. Frequently stirring, sauté the meat for 12 to 15 minutes until browned through. Turn the heat off.

Using a large slotted spoon, transfer the meat to a large platter lined with a paper towel allowing for any excess fat to drain. After the meat has drained, again using the slotted spoon, transfer the meat to a large mixing bowl.

Next step is to prepare the *sofrito (vegetable mixture) and purée the Piquillo peppers.
In a food processor add the chopped carrots, diced onions, garlic cloves, and chopped celery. Pulse the vegetables together until finely minced as seen in the picture above. Transfer the sofrito to a bowl. Next, add the Piquillo peppers to the food processor, pulse until the peppers are puréed again as seen in the picture above. Set the bowl aside.

In a large Dutch oven over medium heat add 2 tablespoons of olive oil and 1 tablespoon of fennel seeds, 1 teaspoon of crushed red pepper flakes. Stir and cook for 1 minute allowing the spices to *bloom (to release their essential oils).

Next, add the *sofrito, 2 tablespoons of dried oregano, 1 tablespoon of Kosher salt, 1 teaspoon of fresh ground black pepper, and tomato paste stir to combine. Cook, stirring frequently allowing the vegetables to release their water and soften around 5 minutes.

At this point add the unsalted chicken broth and red wine. Stir and allow the liquids to reduce by half, 3 to 4 minutes. This completes the base to the Bolognese.

Next in the pot goes the cans of tomatoes. Add the whole tomatoes, crushed tomatoes, and the diced fire roasted tomatoes. Using the back of a wooden spoon break up the whole tomatoes. Add bay leaves (don’t forget to remove the bay leaves when the sauce is done), 1 tablespoon of garlic powder, 1 tablespoon of dried thyme, and the brown sugar. Stir to combine.

Turn the heat down to medium-low and simmer for 30 minutes stirring occasionally. Next, add the browned meat to the sauce, stir to combine and let simmer on low heat for another 2 hours, stirring occasionally. Turn the heat off. Tear fresh basil leaves dropping them into the sauce, stir to combine, and cover to keep hot.

In a large stockpot filled with 8 quarts of boiling salted water, drop both packages of the Pappardelle. Cook according to directions on the package, al dente 8 to 10 minutes, drain really well.

In the bottom of a large, family-style serving bowl add 1 cup of the grated Parmigiano-Reggiano cheese. Add the cooked pasta to the bowl and toss coating all the pasta. Ladle 2 to 3 large ladles full of the Bolognese and toss through. Garnish with fresh basil. Top with more grated Parmigiano-Reggiano cheese. Serve hot.

*Sofrito is generally a Caribbean sauce or Latin American sauce of tomatoes, onions, peppers, garlic, and herbs. In this recipe, it’s the use of carrots, onion, celery, garlic, and Piquillo peppers.

*Bloom is a term used in cooking. Blooming spices or herbs in fat before the liquid goes into the pot can extract far more flavor than by simply simmering these ingredients in water.

 

Portobello Mushroom Pizzas

 

 

 

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