Flank Steak Spirals with Porcini & Red Wine Sauce

The pièce de résistance of the evening were the savory flank steak spirals served over a turnip puree. You can substitute mashed potatoes for the turnip puree, the more bland the better so you can really savor the flavors of the steak and the porcini sauce.

INGREDIENTS

1 ounce dried porcini mushrooms
2 garlic cloves, minced
2 tablespoons freshly grated Parmigiano-Reggiano cheese
1 tablespoon chopped sage
1 tablespoon chopped rosemary
One 1 3/4-pound flank steak
Salt and freshly ground black pepper
1 tablespoon pure olive oil
1/2 cup dry red wine
1/2 cup low-sodium beef broth
1 teaspoon cornstarch
1 tablespoon chopped parsley

DIRECTIONS

1. In a heatproof bowl, cover the porcini with 1 cup of boiling water. Let stand until softened, about 20 minutes. Lift the mushrooms from the soaking liquid and coarsely chop them. Let the soaking liquid stand to settle.
2. Meanwhile, preheat the oven to 375° and set a rimmed baking sheet on the center rack. In a bowl, combine the garlic, cheese, sage and rosemary. On a work surface, pound the steak 1/2 inch thick and season with salt and pepper. Spread the herb mixture on one side of the steak and roll it up lengthwise, with the grain; tie with string at 1-inch intervals.
3. In a large skillet, heat the oil. Add the steak and cook over moderately high heat until browned, 8 minutes. Transfer to the hot baking sheet and roast for 20 minutes, until a thermometer inserted in the thickest part registers 125 for medium-rare. Let the steak rest for 5 minutes and remove the strings.
4. Meanwhile, wipe out the skillet. Add the porcini and red wine; simmer over moderately high heat until the wine has reduced by one-third, 2 minutes. Gradually add the porcini liquid, stopping before you reach the grit at the bottom of the bowl. Whisk the broth with the cornstarch, then add to the skillet; simmer over low heat until the sauce is thickened, 3 minutes. Season with salt and pepper.
5. Thinly slice the steak crosswise, garnish with the parsley and serve with the sauce.

This dis was served with an absolutely fantastic wine, 2004 Stone Edge Farm Surround. It is a Cabernet Sauvignon and Merlot blend. This wine is plush and velvety with big flavors of cassis and cherry with a long toasty finish. I dare say that I am going to have to get my hands on a case of this wine by the hook or by the crook.

Watercress Salad

Simple easy to make scrumptious salad with lots of flavors and a simple dressing for you health conscious readers out there. If you cant find verjus you can substitute with white vinegar or if you want to add a little flair use a seasoned rice vinegar.

INGREDIENTS

1/4 cup verjus or vinegar (see Note)
1/4 cup canola oil
Salt and freshly ground black pepper
2 Belgian endives, sliced crosswise
1 inch thick 1 bunch watercress, thick stems discarded
1 cup halved green grapes
1/2 cup salted marcona almonds

DIRECTIONS

1. In a large bowl, whisk the verjus with the canola oil and season with salt and freshly ground pepper. Add the sliced endives, watercress, halved grapes and almonds; toss to coat and serve.

Verjus is the pressed, unfermented juice of unripe grapes. It is sweet and slightly acidic and is frequently used in place of vinegar. The bottles are available at specialty-food stores.

Cheese Stuffed Roasted Vegetables

These little hors d'oeuvres went so quickly I wasn't able to get any photos of them. I will have to get some photos the next time I make some, but they were delicious. The jalapenos were a great hit with everyone, I will be sure to increase the jalapeno ratio when I make this dish again.

INGREDIENTS
10 baby Bella mushrooms, stems removed
10 baby zucchini, split in half and seeds removed to form a canoe
10 jalapenos, split in half, seeds removed
10 cherry tomatoes, bottoms removed and seeds discarded (leaving the stem end
gives the tomato a flat "seat")
1 container Boursin Or Rondele Spreadable Cheese

INSTRUCTIONS

1. Heat oven to 450°F.
2. Place the veggies in a heavy cast iron skillet, in a single layer, with their openings pointed down to let any water cook out.
3. Roast 8 minutes.
4. Carefully remove the pan from the oven and flip the veggies over to their serving positions, using two teaspoons.
5. Use the two teaspoons to fill the veggies each with approximately 1 teaspoon of Boursin or Rondele Gourmet Spreadable Cheese.
   
6. When all are filled, carefully return the hot pan to the oven and roast an additional 8 minutes.
7. Carefully move to a serving plate and serve.

HAPPY NEW YEAR !!!!

Well after a long absence I am back with some new recipes from the new years dinner. What better way to bring in the new year than a delicious dinner with plenty of wine and champagne.

BAKED BRIE

INGREDIENTS
1 large sheet of puff pastry dough or 1 tube of refrigerated crescent dinner rolls
1 round or wedge of Brie cheese (do not remove rind)
Raspberry Jam, or other sweet jam (I used Fig Preserve this go round)
Brown sugar
1/4 cup of maple syrup

DIRECTIONS

1. Preheat oven to 350 degrees F.
2. On a stick-free cookie sheet, lay out the puff pastry or the crescent rolls flat; put brie round or wedge on top.
3. Spread jam on brie, fold dough over top, cutting off excess dough. Drizzle maple syrup and place a handful of brown sugar on top.
4. Bake at 350º for 25-30 minutes, pastry should be golden brown. Let cool for 10 minutes before serving.
5. Serve with crackers and apple slices. (Granny Smith is a good apple to use with the baked brie because the tartness goes well with the sweet jam)

This appetizer can be paired with a crisp dry white wine such as a Sauvignon blanc or Pinot Grigio.