Halloween won't be complete without baked sweet goodies! The teens are attending a Halloween party (again?) so we thought of sharing the calories in our house with their friends. We created our "HALLOWEEN: Cat On the Wall Cake" by utilizing our tried and tested FRENCH VANILLA CAKE as the base. Since we have the giant oven up and running, we decided to add a tray of DOUBLE FUDGE BROWNIES . Yes..definitely lots of sugar for the party people!
So, finally the house was quiet again! Not sure what we'll have for dinner it's really hard to cook for only two people as I hate leftovers! I was planning to make a hot dog and chili sandwich when I saw this box lurking behind the chicken rack in our garage freezer (given to us by my fun brother-in - law and his gorgeous wife!)
I think there's a simple steak recipe in the book somewhere . .
Mario B's version: Page 400
Maria B's version:
The original recipe used fresh herbs but for this batch, I used dried ingredients.
Preheat broiler at 500 degrees (or you may use a grill) .In a small bowl, mix together:
- 1 tbsp dried rosemary
- 1 tbsp sage
- 1 tbsp thyme
- 1 tbsp salt, plus more to taste
- 1 tbsp ground pepper
Pat the steak dry and coat the entire steak with the herb mix. Brush gently with 2 tbsp olive oil. Arrange in baking pan and broil for 5-6 minutes on one sde, then cook another 5 minutes on the other side. Transfer to a plate.
Meanwhile, in a saute pan. Place 1/4 cup olive oil over high heat.
Add 1 tbsp minced garlic and cook until light brown. Add the spinach and stir until wilted. Remove from head and add 1 tbsp lemon juice. Season with salt and pepper.
Carve the fillet and the strip steak from the bone and slice
Serve with spinach on the side
And if you have the time, serve with POTATOES WITH ROASTED GARLIC CLOVES: Patate al Forno .
CHEFS I FOLLOW:
- CHEF NASH
Brunei's finest! I am inspired with this vibrant chef's thoughts that I can't get enough! Refreshing insights on latest techniques and his stories is a fresh of breath air (at least to me). He's my unofficial consultant on chef issues I face with this Batali project - DRIFTLESS APPETITE
Husband and wife tandem which gave me great insights on Southwest Wisconsin cuisine, places to see and best of all great tasting, easy to follow meals. Check out their Paella - -so yummy good! This is where I hang out -- when I am bored with Italian cooking - FRANK FARIELLO
Lawyer by day, chef by night! See his passion for authentic Italian cooking! Home cooked food is always the best (and I agree your honor!). He is my unofficial guru that I lean on whenever I have brain freeze from these Mario recipes - Rouxbe Online Cooking School
Great resource for wishful-thinking chef like me with easy to follow procedures. I am still thinking if I should enroll in their class (maybe later after I finished a project at work). - SWEET FREAK
Traveling is one of my passion and so happy to came across with this gorgeous gem who has the same interest as I do - Sweets and Paris (what's not to like?). - WHAT'S COOKIN ITALIAN STYLE CUISINE
Want real italian cooking from a lovely chef who shares great memories from her childhood? I only visit a handful of websites - -and she's definitely top in my list (I'm her daily food stalker - so to speak )!
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10/31/2009
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Great recipes! I can't wait to try. I love steak, potatoes and spinach together!
Posted by: Stacy | 11/01/2009 at 10:38 PM
that looks delicious, good thing you found it, what a shame if that excellent beef go to waste :)
Posted by: Olive | 11/07/2009 at 02:43 AM
@ Stacy - Thanks so much for dropping by!
@ Olive - Oh no..we have hungry bellies in this house - -Thanks so much!
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