I love Food & Wine magazine and when I saw this steak recipe I had to try it. However, I wasn’t sure about the mushroom sauce that is included in the recipe. My kids are not great fans of mushroom and so I tried to hide them in a creamy sauce. Dinner today is steak tenderloin with garlicky mashed potatoes, mushroom sauce and strawberry salad.
Steak recipe is here and mushroom sauce recipe is here. The only change I made to sauce recipe is doubling the chicken stock. The rest I followed exactly and it is a delicious sauce. I used whole milk but 2% would work too. I wanted a well done steak so I put it in the oven for 9 minutes. 7-8 minutes is perfect!
Garlicky mashed potatoes:
- Russet potatoes – 3
- Unsalted butter – 3 tbsp
- Whole milk – 1/2 cup
- Garlic cloves – 2 peeled and smashed with a flat knife
- Peel and quarter potatoes
- Boil water and add a big pinch of salt; add the potatoes and cook for about 15-20 minutes
- Drain and return to pot
- Melt butter in a sauce pan over low heat and add garlic
- Mash the potatoes with garlic butter and milk
- Adjust salt and pepper
On a grocery trip this weekend, I picked up Savory magazine – Stop & Shop’s food magazine that has recipes, meal ideas, tips and shopping lists. This chicken recipe caught my attention since the total cooking time is under 20 mins and uses very few ingredients. Perfect for a week night meal. Apparently, pizzaiola refers to any meat dish prepared with tomatoes, garlic, olive oil and white wine. This recipe does not use white wine although you could add a splash. I made a couple changes: I added a pinch of paprika and a generous sprinkle of red chilli flakes. I love mozzarella cheese so I used all of 8 oz and not half. Basil would be a perfect addition to this dish. The sauce was a bit too tomatoey for me…next time I probably would cut down on it and add a splash of white wine!
Recipe is here.
I was all set to bake salmon for dinner but when I saw asparagus and cherry tomatoes in the refrigerator I had this vision of a beautiful spring pasta with salmon torn and tossed in it. A long long while back a friend had made penne pasta tossed with olive oil, salmon and spinach that is one of my fond food memories. So I set to recreate that pasta with asparagus, cherry tomatoes and bell peppers. I am not a big fan of tomato sauce. In fact, my favorite is garlicky olive oil sauce. I didn’t have penne so I substituted spaghetti but in the end I felt that spaghetti was a better choice of pasta for this dish. Each strand was coated in the garlic sauce and it tasted very fresh … light yet satisfying. Kids loved it and in my (or any, I guess) house that is the meter of success!
- Spaghetti – 1 lb ( I used Barilla’s Protein Plus)
- Asparagus – 1 bunch
- Cherry tomatoes – 1/2 cup
- Red bell pepper – 1 cut into strips
- Salmon – 6 oz fillets (2) **
- Garlic cloves – 6
- Olive oil – 3 tbsp
- Capers – 1 tsp
- Red pepper flakes – 1 tsp
- Put water for pasta to boil; heat oven to 425 degrees
- Pat dry salmon fillets and rub oil, salt and pepper all over. Place skin down in a baking dish coated with oil. Add herbs and garlic (optional)
- Bake salmon for 12-15 minutes until the fish is just cooked through
- Meanwhile, break off the tough ends of the asparagus and cut them on a bias (diagonally). You can cut them straight too but cutting on a bias is prettier 🙂
- When the water for pasta boils add a big pinch of salt and add asparagus to the water
- Blanch them for 3 minutes and take them out of the water with a slotted spoon
- Return the water to boil and add pasta; cook according to the directions
- Heat olive oil and add minced garlic, red pepper flakes and rosemary (optional or can be substituted with oregano)
- When the garlic gets fragrant add bell pepper and tomatoes; cook on medium-low heat until the tomatoes burst
- Add asparagus and adjust salt; turn off the heat and toss it with cooked pasta
- Allow the salmon to cool for a minute or two after it’s cooked and slide the fish off the skin. Tear it into chunks and toss it with pasta
- If you have fresh basil leaves toss them into pasta
- Serve the pasta topped with shredded parmesan or gruyere cheese
** Ever since I switched to buying frozen salmon (cheaper and readily available when you are in the mood for it) incorporating salmon into my weekly menu has been easy. But, of course, frozen salmon has to be thawed. I usually let it thaw in the refrigerator for around 8 hours but salmon for dinner was quite an impromptu decision so I went with quick thaw. The safest quick thaw method is to run salmon sealed in a ziplock bag under cold running water for at least 10 minutes. The frozen salmon that I buy in WholeFoods comes individually wrapped so I skip the sealing the salmon in water tight pack part. And being mindful of water conservation I submerge the salmon packets in a bowl of cold water for around 20-25 minutes changing the water 3 times. I weigh the salmon down with another bowl to keep it submerged. The salmon I use is not skinless – I just slip a knife under cooked salmon and slide the skin off. Cooking salmon to perfection is always tricky. I have some good days where it is cooked just right and moist and I have some bad days where it is a bit tough and dry 🙂