Posts tagged ‘Rosemary’

February 22, 2012

Steakhouse Mushrooms and Arugula

Steakhouse Mushrooms and Arugula

Too much chicken! That was the thought that entered my mind yesterday when I was thinking about the blog and what’s been cooking here recently. Too much chicken! This is a fact that I am constantly reminded of by my daughter, who puts chicken at the bottom of her list of favorite foods. So, to say the New York strips were a welcome surprise last night at dinner, would be an understatement! I rarely cook red meat, but when I do, I run to the farmers market where they have local meat and pick up a few special steaks. Cooking red meat so infrequently warrants cooking only the best quality cuts of beef, and None Such Farms in Buckingham, PA truly has the best.

As delicious as the steaks were, they weren’t the star of the show. This warm mushroom salad with arugula, and grilled whole grain baguette was unbelievable! If you love mushrooms, add this to your next menu. You can serve this as a side, or without the meat as a vegetarian dinner. It looks like a lot of mushrooms when you first put them in the pan, but they shrink down quite a bit as they cook.

INGREDIENTS (Serves 4-6 as a side dish)

  • 5 tbsp olive oil, divided
  • 1 large onion, cut in half and sliced
  • 24oz sliced button mushrooms
  • 2 tsp fresh thyme
  • 2 tsp fresh rosemary, finely chopped
  • 4 tbsp balsamic vinegar
  • A few cups baby arugula
  • Shaved Pecorino Romano cheese (as much as you like)
  • Kosher salt & pepper to taste
  • Really good bread (baguette, ciabatta, etc.)

Heat 2 tbsp of olive oil in a large (12-14″ frypan) over medium heat. Add the sliced onions and cook, stirring frequently until they soften. Add the sliced mushrooms and sauté until their juices release and they begin to turn golden brown. Add some salt and pepper, the fresh herbs and stir. Raise the heat slightly and add the balsamic vinegar and the remaining 3tbsp olive oil. Cook for a couple of minutes, stirring constantly. The vinegar and oil will become the dressing/sauce for the dish.

In a large, low serving bowl or a rimmed platter, pour the mushroom mixture over the fresh arugula leaves. The arugula leaves will wilt from the heat of the mushrooms. Sprinkle over the ribbons of fresh Pecorino cheese. Pile the mushrooms, cheese and arugula over big wedges of grilled bread. YUM!

**TO GRILL THE BREAD

Rub the sliced bread with a little olive oil and sprinkle with coarse salt. Grill for a minute or two until beautiful char marks appear and the bread becomes perfectly crispy.


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January 4, 2012

Three Bean Salad with Rosemary Garlic Oil

Three Bean Salad with Rosemary Garlic Oil

I served this dish over the holidays for a dinner party that included 10 kids on the guest list. I was looking for a sophisticated salad that would appeal to both the adults and children. I’ve adapted this recipe from Giada De Laurentiis’ book Giada at Home. Her recipe, Pecorino and Bean salad, has been one of our favorites. With the addition of crunchy snap peas and arugula, along with a bit of spicy red pepper, this was a hit with all ages at my New Years Eve dinner. I love the crunch of the snap peas and green beans. Giving the beans a quick shock in an ice water bath after blanching, helps retain their vibrant green color and fresh flavor. Bite sized chunks of pecorino give the salad a salty twist, perfectly matched with the creamy cannellini beans. I know your family will love this salad as much as we do.

INGREDIENTS

  • 3 tbsp olive oil
  • 3 garlic cloves, minced
  • 2-3 tsp fresh rosemary, chopped
  • 12oz fresh green beans, snipped
  • 8oz fresh snap peas, strings removed
  • 15oz can cannellini beans, drained and rinsed
  • 1 cup bite sized chunks pecorino cheese
  • 2 oz baby arugula (a couple of big handfuls)
  • pinch of red pepper flakes (more or less depending on how much of a kick you like)
  • Kosher salt & pepper

Heat the olive oil in a small fry pan over medium heat. Add the garlic and cook until fragrant, about a minute, being careful not to brown or burn it. Remove the pan from the heat immediately and toss in the chopped rosemary.  Stir and set aside to cool.

Fill a 4qt saucepan with water, add a hearty pinch of salt and bring to a boil. Fill a large bowl with ice water and set near your stove. Once the water comes to a boil, drop in the green beans. Cook for 2-3 minutes until the beans are bright green but still crunchy. Remove using a slotted spoon or spider strainer, and plunge into the ice water bowl. Allow to cool in the ice water for a couple of minutes, then lay the beans on a dish towel or paper towels to drain and dry. Repeat the process with the snap peas.

Place the snap peas, green beans, cannellini beans, arugula and pecorino in a large serving bowl. Drizzle with the rosemary garlic oil and season with the red pepper flakes, salt and pepper. You won’t need much salt as the pecorino is salty. Toss the salad together and serve.

* This recipe doubles nicely and is a great salad to serve when entertaining, as it tastes best at room temperature.

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