Tuesday, March 22, 2011

Nigella's Perfect Steak

This is one of my favorite ways to cook a nice big steak. It's a simple but elegant way to infuse flavor. Now all I need is some steady sunshine and time to get my grill in tip top shape for some Spring grilling.

Nigella's Perfect Steak

1 rump/round or sirloin steak - really whatever cut you love (1-inch thick and about 1 lb.)
Oil, for greasing
1 - 2 tablespoons of fresh thyme
2 cloves garlic, smashed with a side if a large knife
1/3 cup extra-virgin olive oil
1/2 lemon, zested and juiced
1 teaspoon sea salt
Good grinding fresh pepper

Brush the steak with oil to prevent it sticking and cook until the desired doneness. While the steak is cooking, place the thyme leaves, garlic, oil, lemon zest, juice, salt and pepper in a wide shallow dish. Once the steak is cooked, place it in the dish of marinade for 4 minutes a side, before removing it to a board and slicing thinly on the diagonal. Open a nice bottle of wine, a crisp salad and consider yourself lucky.

Recipe (and picture) adapted from my favorite goddess - Nigella Lawson

Monday, March 21, 2011

Beef Lombardi Casserole

Tomorrow is the big day. We're getting a very special delivery in our house - over 100 pounds of locally raised, grass-fed, hormone-free beef. We were lucky enough to go in on a cow and now we are the recipients (along with three other families) of lots o' beef. I've been scanning several of my old recipes and came upon this classic casserole, adapted from Southern Living.

Beef Lombardi Casserole

1 pound lean ground beef
1 (14 1/2-ounce) can chopped tomatoes
1 (10-ounce) can diced tomatoes and green chiles
2 teaspoons sugar
2 teaspoons salt
1/4 teaspoon pepper
1 (6-ounce) can tomato paste
1 bay leaf
1 (6-ounce) package medium egg noodles
6 green onions, chopped (about 1/2 cup)
1 cup sour cream
1 cup (4 ounces) shredded sharp Cheddar cheese
1 cup shredded Parmesan cheese
1 cup (4 ounces) shredded mozzarella cheese

Cook ground beef in a large skillet over medium heat 5 to 6 minutes, stirring until it crumbles and is no longer pink. Drain.

Stir in chopped tomatoes and next 4 ingredients; cook 5 minutes. Add tomato paste and bay leaf, and simmer 30 minutes.

Cook egg noodles according to package directions; drain.

Stir together cooked egg noodles, chopped green onions, and sour cream until blended.

Place noodle mixture in bottom of a lightly greased 13- x 9-inch baking dish. Top with beef mixture; sprinkle evenly with cheeses.

Bake, covered with aluminum foil, at 350° for 35 minutes. Uncover casserole, and bake 5 more minutes. Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight. Bake as directed.