Cast Iron Flank Steak with Salsa Verde

Nine times out of ten, I will cook a flank steak on the barbeque and it is absolutely delicious. I purchased a cast iron skillet about a year ago from TJ Maxx and had yet to use it. I was under the impression that it was complicated and much preparation was needed. Thank goodness, it was a misconception and it was a rather simple process.

Cast iron enjoyed its popularity back in the 1,800’s and is making its resurgence today. There are numerous reasons that people rant about their cast iron pans. Besides being an ideal heat conductor, cast iron cookware heats evenly and consistently, it is economical and will last a lifetime by taking great care. When well seasoned, a cast iron pan will be stick resistant, require no more oil and gets better with age. (Just like a fine wine)

Preheat your cast iron frying pan before cooking. Water droplets should sizzle, then roll and hop around the pan, when dropped onto the heated surface. If the water disappears instantly after being dropped, the pan is too hot. If water only rests and bubbles in the pan, it is not quite hot enough.

To maintain your cast-iron cookware, the secret is the seasoning. Your food will never stick to the bottom of the skillet or pot, the iron will not rust if it is correctly seasoned and will clean easily. Seasoning cast iron cookware means filling the pores in the metal with grease of some sort, which subsequently gets cooked in. This provides a smooth, non-stick surface on both the inside and outside of the cast-iron pan.

You season a cast iron pan by rubbing it with a thin coat of oil, such as canola or vegetable. Place the oiled pan in the oven at 350 to 400 degrees for 30 to 60 minutes. Remove and let cool. Repeat one more time and you should be good. The more you cook with your cast iron, the more seasoned it becomes.

Unless you use your cast-iron pans daily, they should be washed briefly with a little soapy water and then rinsed and thoroughly dried in order to rid them of extra surface oil. If you do not do this, the extra oil will become rancid within a couple of days. Do not put cast iron cookware in the dishwasher.

Salsa Verde

1 C. Flat leaf parsley leaves, minced fine
2 T. Capers, chopped fine
2 Small cloves garlic, minced fine to almost a paste consistency
1 t. Anchovy paste
7 T. Shallots, minced fine
3 T. Red wine vinegar
4 T. Chives, minced
5 T. Olive oil
Salt and pepper to taste

In a medium bowl, add the shallots and red wine vinegar. Let sit for 15 minutes to macerate or soften. Make sure that the flat leaf parsley is minced super fine. Add the remaining ingredients and stir well. Taste and then season with the salt and pepper as desired. Let sit for at least 30 minutes for the flavors to incorporate.

To prepare the flank steak, trim the majority of the fat off the steak and score each side of the meat to form diamond shapes. Drizzle with olive oil on each side and work in with your hands. Season each side with salt and pepper. Let the meat come to room temperature for about 60 minutes before cooking. Preheat oven to 400 degrees.

Place the cast iron skillet on the stove on high. Add a couple tablespoons of olive oil. Test the temperature by splashing a bit of water as described earlier in the posting. Cook for about two minutes on each side. You will know when it is ready to flip, when the meat will not stick. Flip and cook for about two more minutes. Finish in the oven for about five more minutes for medium done. See doneness by touch chart. Let rest for about 5 minutes, so the juices absorb back into the meat before slicing.

Slice about half inch thick and drizzle the salsa verde on top and serve.

{ Blending + Bordeaux + "Thinking, Eating and Drinking" Part 3 }

Week three, mid-point of our “Thinking, Eating and Drinking” class and the adventure takes us to Bordeaux. Bordeaux is a port city on the Garonne River in southwest France, where Bordeaux wines are produced. Some are simple everyday table wines and others among the most expensive and prestigious wines in the world. Bordeaux blends are amalgamation of the classic red wine grapes: Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, and Petit Verdot, or the classic white wine grapes Sauvignon Blanc and Semillon.

What does “Thinking, Eating and Drinking” have in common with Bordeaux? They are both analogous and parallel in theory and reality. Bordeaux essentially means a blending. When we think, we blend words and thoughts together. Eating is blending of unique food ingredients and flavors, from simple to complex. Drinking wine is an intricate experience of tasting and smelling flavors that can transcend you from a basket full of ripe cherries to a cedar plank. When your senses (smell, taste, sight, feel, sound) are alive and you pay attention to the details, the experience goes to the next level. Hence – thinking begins!

The experience of sharing a meal together along with great wine and conversation is the cornerstone of life. We jumped into the kitchen this week with Suzanne Drexhage to have hands on experience with preparing our dinner. As in the past few weeks, we have had a small tasting with each wine, tonight it was a full meal. Wine was flowing and there were eight wines to taste and evaluate. While in the kitchen, we enjoyed two white Bordeaux wines. Chateau La Rame is 70% Semillon and 30% Sauvignon Blanc grapes. Grown in clay, limestone soil, this wine has a bright acidity and a grassy quality. Green apple, lemon sherbet and a hint of grapefruit stand out on the palate and nose. Chateau Du Seuil Blanc was poured side by side with the first wine to experience the variances. This white Bordeaux, which was aged in 90% neutral wood and 10% new wood, gave it just a hint of oak without over powering the wine. We paired this with a creamy gruyere potato gratin that just danced on your palate and was a bite of heaven.

Let the heart of Bordeaux wine begin to flow – the classic red. Chateau La Coustarelle Cahors from the west coast of France has an herbaceous quality along with hints of melted chocolate. A bright ruby color with hints of blackberry and raspberry flavors, this wine is 90% malbac and 10% tannat. This wine paired wonderfully with the flap steak accompanied by a handmade salsa verde. Flap steak is the portion of meat that extends down from T-bone and porterhouse steaks. Beautifully prepared in a cast iron skillet on the stove with just a bit of olive oil and salt and pepper, it was finished in the oven. Wonderfully tender and flavorful.

We did stray a bit from Bordeaux and visited Chile with a 2007 Calcu. It is a blend of 60% Cabernet Sauvignon, 25% Carmenère, and 15% Cabernet Franc. This wine has ripe tannins along with a fresh acidity and undertones of mineral notes. Bright, peppery and spicy are quite apparent. With our meal, we enjoyed sautéed rainbow chard with hints of garlic and olive oil. The chard was trimmed, cut and blanched prior to cooking – a great tip for easy entertaining. Let’s jump back to Bordeaux – okay perhaps flying there might be quicker. One of the most interesting wines of the evening was the Chateau de Falfas “Les Demoiselles”. The first initial sniff is a bit overwhelming and a bit gamey. It is a blend of 75% merlot and 25% cabernet sauvignon. As the wine opens up, the flavors had red plum and green olive notes. It is bright, juicy, tannic and certainly paired well with the flap steak by mellowing the fat and rounding out the experience.

Winding down the evening, we enjoyed Chateau de Praza Minervois, which was similar to the Corbieres we tasted in week one of the series. This wine had quite an array of flavors and aromas including: cinnamon, plums, prunes, nutmeg, hints of chocolate and a subtle herbaceous quality. Chad Arnold saved the best for last – Kathryn Kennedy Lateral. Situated in Saratoga, Lateral is encouraged by the famous wines of the St-Emilion district of Bordeaux. It is a true meritage with a blending of 54% Merlot, 17% Cabernet Franc, 17% Cabernet Sauvignon, 6% Petit Verdot and 6%t Malbec. It was well-balanced, medium bodied wine that had hints of floral, fennel, cedar and smokiness. If you had to describe this wine in one word – “Coco- Cayenne” – okay that is two words per se, but it nails the entire tasting experience.

As with all good things, the evening came to an end. We enjoyed a magnificent meal together, stimulating conversation, delicious food and interesting wines. Can't wait for week four and continue to share my experience with all of you.

Simple Onion Tart

Puff pastry is one of those magical foods that are always in my freezer. I know that I should one day learn how to make this glorious, flaky, buttery treat, but until then, the frozen variety is perfect. From “palmiers” to “brie en croute” to “beef wellington”, this versatile unleavened pastry contains several layers of butter, which gives it all those wonderful layers.

A perfect wine pairing would be a subtle Pinot Gris or Viognier. I made this a few weeks ago for a cocktail party and barely a crumb was to be found.

Simple Onion Tart

1 Sheet puff pastry
2 Medium onions
3 T. Butter
2 t. Fresh thyme leaves
1 t. Sugar
Salt and pepper
1 egg + 1 t. water

Peel the onion and cut in half lengthwise, then slice thin. Over medium heat, melt the butter, add the sliced onions. Toss the onions so the melted butter covers the onions. Season with salt and pepper and add the sugar. Toss and continue to cook, until the onions are a golden color but not too dark. Add the thyme leaves and toss. Set aside to cool for a few minutes.

Preheat the oven to 400 degrees.

On a large cutting board, place the puff pastry and lightly roll to smooth out any lines. Score around the pastry with a one inch boarder. This will enable the pastry to puff around the edges. Place the cooked onions in the center and spread to the score line. Mix the egg and water together. Using a pastry brush, place the egg wash around the edges to assist with adding a deep golden color to the crust.

Place on a baking sheet and cook for 15 to 20 minutes or until the edges are golden brown. Remove and cut into squares for serving. Enjoy with a light salad or alone.

Italian Wine Bar + Crostini Recipe + "Thinking, Eating and Drinking" Part 2

Tuesday night was the second of six classes – “Thinking, Eating and Drinking”. This week we traveled to Italy, figuratively that is. With the theme, “Italian Wine Bar”, we were transported to Italy for the evening. What an absolute treat, especially after a long day at work, it was a terrific way to unwind by eating and drinking – what could be better for a foodie.

Italian wine bars are more social institutions than anything else. At an Italian wine bar you’ll find delicious crostini, small slices of bread spread with chicken liver pates, olive tapenade and perhaps even white truffles and butter, as well as bruschetta with fresh tomatoes and basil. For those wine bars with tables, plates of local cheeses and salumi are usually available, as well as hot pasta or, the special of the day. In Florence and Rome the wine bars are called vinaio, or enoteca or fiaschetteria. In Venice they’re called bacari.

We focused on “Country Wines” and had a gathering in Italy versus a class. Our palates are being embraced and opening up with new characteristics of flavors in the wines. As Chad points out during the class, “All great wines come from crappy soil”. In other words, the soil or terroir needs to be rugged and not perfect. The grapes thrive in this type of soil. We focused on making the connection between food, wine and life. If you think about it, these three interchange on a daily basis, from dinner with your family to dining at the fancy restaurant in your favorite city. We make connections all the time and once your awareness is awakened, the conversations begin.

Suzanne prepared a beautiful platter of crudités, featuring multicolored spring radishes and carrots along with fresh fennel. A simple preparation with leaving some of the natural leaves and stems enhanced the presentation. The flavor was enhanced by a bit of lemon juice and Malden salt tossed on the veggies, then arranged on the platter. (I made it for Charles and I for Thursday evening - photo above) We enjoyed our first wine; MV Russian Prosecute did Valdobbiadene which originates north of Verona, in the Veneto region of Italy. This was fresh; dry wine is reminiscent of ripe pears and sweet apples.

Time to continue to taste wine with our next selection, 2008 Santa Caterina Vermentino, from the Ligurian DOC of Colli di Luni. Aromas of flowers, rosemary, straw, grapefruit and apple introduce the flavors to follow on the palate. Bone-dry, with a chalky mouthfeel, this wine shows a perfect balance between lively herbaceous fruit and a hint of minerality. With fava beans in season, we enjoyed a fava bean puree on a crisp crostini with a shaving of ricotta salada on top. I have included my recipe for Crostini with Edamame and Parmesan Reggiano at the end of the posting. Perfect with the wine!

Onto the 2008 Cantina Tollo Pecorino which is from Abruzzian village of Tollo. This wine has body/weight associated with it along with a creamy mouth feel. Aged in neutral wood, it has hints of melon, ripe mango, honey and a nutty macadamia flavor. We associated a “maderized” or oxidized quality to the wine.

We experienced unique white wines and now the journey continues to the red country wines. First was a 2008 Grosjean Gamay from Valle ‘ d aosta which is right under Switzerland. Just a side note, my husband and I went to Europe for our honeymoon almost 12 years ago. One of our stops was Switzerland and our hotel sat at the bottom of the famous Matterhorn. Typically this famous mountain is shrouded in fog, but our timing was perfect. We enjoyed a Swiss wine from our balcony. Back to the Gamay, this is a high acid wine with a distinct earthiness along with strong cherry flavors. A slight aromatic hint of cocoa was present – just a dusting of bittersweet chocolate flavor. To pair with the wine, we had a Tapenade Crostini. The recipe is from Lulu Peyraud, who wrote “Lulu’s Provencal Table" by Richard Olney.

Two more wines to taste. The 2008 Venturini Valpolicella from the Veneto region near Venice was a very earthy, musky and light bodied wine. It definitely had a mushroom quality. This was paired with a Chicken Liver Crostini. I did not grow up with eating liver, nor do I gravitate to it now. I am open minded and wanted to enjoy the entire experience, so I ate it. Surprise – I actually enjoyed it. With the wine, the flavors were perfect.

Our last wine of the evening was a 2008 Case Ibidini Nero D’Avola from Sicily, which is an extremely warm region in Italy. This wine had a sweet, jammy flavor and brightness to it. The color is a ruby red with pleasant tannins. We enjoyed a Brandade Crostini with hints of garlic and cream. Again, Suzanne nailed the pairing. If you have not made a brandade, I would highly encourage you to try.

The evening was coming to a close, but not without a bit of cheese and Walnut Levain bread. We enjoyed two cheeses: Robiola and La Tur. Robiola is an Italian soft-ripened cheese, made with varying proportions of cow’s, goat’s milk and sheep milk. La Tur is a very soft cheese made in Alta Langa, Piedmont, and Italy.It is pale colored, with a soft, increasingly wrinkled rind as it ages. Inside, its light, airy texture is so runny that it is spreadable. It is quite smelly, and has a tangy, pungent, slight mushroom flavor.

Looking forward to week three of “Thinking, Eating and Drinking” and sharing the journey with all of you.

Crostini with Edamame and Parmesan Reggiano

1 ½ C. Shelled edamame
1 C. Parmesan Reggiano – Cut into tiny cubes
1 T. Fresh thyme leaves
Grated zest of one lemon
¼ C. Extra virgin olive oil
Salt and pepper to taste
20 Crostini’s (Italian baguette or Pulgiese)

In a large bowl, add the shelled edamame, parmesan reggiano cubes, thyme, lemon zest and olive oil. Toss and add salt and pepper to taste.

Cut the Italian baguette or Pulgiese bread into about 20 slices. If you use Pulgiese bread, you will want to cut each slice in half. Brush with olive oil. Grill for extra great flavor and be sure to watch carefully and flip often until crispy. You can bake or toast in the oven instead of grilling.

To serve, place prepared crostini on a large platter. Top each one evenly with the edamame mixture and enjoy.

*Adapted from a recipe orignally from Tori Ritchie

James Beard's Onion Sandwich + "Thinking, Eating and Drinking" Part 1

About a month ago, I attended a wine class at the beautiful new Lafayette Library. The class was taught by Chad Arnold and special guest Suzanne Drexhage. Chad has been in the restaurant and wine business for twenty five years along with teaching wine courses at UC Berkeley Extension since 2004. He contributes to wine magazines and teaches at St. Mary’s College. Suzanne too has extensive experience in the restaurant and wine business. Currently she works in the kitchen at Chez Panisse and is involved in various projects around the Bay Area related to the food and wine industry.

The class had a unique perspective that I had not experienced prior, which intrigued me to take the six week course they promoted during our class. The six week course is titled, “Thinking, Eating and Drinking”. You are probably wondering what type of “thinking” really happens when eating and drinking wine – you might be surprised.

Here is a snip it from the course description: “The central focus of this course is the application of language to experience – and here, in this course, we will do this through food and wine! We will talk about the connections between wine and food and art and life. To support our ideas of a complete meal, we will read poems and look at paintings too! This will be an amazing course, and it will be challenging and stimulating – and most of all it will be a lot of fun!”

The Tuesday night was class number one of six. Everyone introduced themselves and shared their food and wine experience and what they hoped to gain from attending the class. Each person had unique perspectives, which I think will lend to a remarkable journey for everyone. The class was designed around onions, yes I said onions. Let me clarify a bit for you. Suzanne brought a large basket of various varieties from the onion family including, shallots, spring onions, green garlic, leeks and sweet red onions. She prepared the food we tasted with these ingredients and Chad chose interesting wines to taste and pair with the food. Along the way, we had discussions around the elements within the food and wine. For any foodie, this class seemed to be designed especially for them.

So you are probably wondering what was served, well I was not disappointed by any of the selections. We began with a blind tasting of Allan Scott, Sauvignon Blanc from New Zealand that embodied the flavor profiles of grapefruit, lemongrass and a hint of minerality. It paired beautifully with the Leek, Green Garlic and Goat Cheese Frittata. This classic pairing of goat cheese and sauvignon blanc is like a marriage made in heaven.

Now onto the second wine, a 2008 Berger Gruner Veltliner from Austria. The very best Gruner Veltliner wines have distinctive, pungent aromatics, an exotic array of fruit, herb and spice flavors, attractive mineral undertones along with mouth puckering acidity. We enjoyed the most incredible Onion Tart that simply melted in your mouth with a light buttery flakey crust and sweet caramelized onions.

A little bubbly was next on list.  We enjoyed Domaine J. Laurens Cremant de Limoux. This wallet-friendly French 'Blanc de Blancs' is a hidden gem. It drinks like an expensive French Champagne with a rich yeasty nose and body to match. It's called 'Cremant de Limoux', the official name for a sparkling wine from Limoux in the southern region of France. This wine has a creamy mousse and delightful yeasty and toasty flavors which dance on the palate.

You are probably thinking, are they having more wine, but of course. We now are moving into the solo red for the evening, Chateau De Vaugelas Corbieres, Le Prieure. Château de Vaugelas has a commanding, ripe, flattering nose of black fruit and spices and is warm and velvety on the palate while being exuberant and at the same time elegant. This was paired with a very surprising treat – The James Beard Onion Sandwich. The match between the wine and onion sandwich mellowed each other. I remember growing up that my Mom would enjoy making onion sandwiches for a late night snack - I guess they have been in "vogue" for a while. Someone in the class did not even like onions and was now a convert. They were both amazing and the recipe for the sandwich is included.

The evening’s journey is coming to a conclusion with our last wine, Chateau Bergin Rousette de Savoie Altesse. Rousette de Savoie wines have a structure not unlike a light Chardonnay. They should be dry, light to medium weight, and a very few are oak fermented or matured. Aromas can include yellow stone fruit with a delicate floral character. We enjoyed this wine with two hand selected cheeses – Tome de savoie, a cows milk cheese and Chevrot, a goats cheese with artisan breads. One word - Perfect.

Great conversation and knowledge was shared during the evening. Not to mention the food and wine were amazing.  I can hardly wait to attend week number two and share with all of you my journey.

 
 
 
 
 
 
 
 
 
 
 

James Beard’s Onion Sandwich

Good White Bread
Mayonnaise, preferably homemade or artisan
Spring onions, sliced thin or chopped
Fleur de Sel
Flat leaf parsley, chopped fine

Apply mayonnaise generously to one side of the two slices of bread and then the other. Lay flat on a cutting board. Add the onions to one side, sprinkle a bit of fleur de sel and then place the other slice on top. Carefully cut the crusts off and then cut into four triangles. Spread a bit more mayonnaise on the edges of each little sandwich and lightly dip the edges into the chopped parsley.

BLT Bites

Who in this world doesn’t love a good bacon, lettuce and tomato sandwich? These are mini versions which are perfect for a cocktail party or kids.

Today I attended a “Celebration of Life” for a little girl named Chloe who lost her six month battle to brain cancer. It was an emotional service however the love expressed for Chloe was tremendous and how she touched everyone’s heart. She is a special little angel who will always be in my heart and I dedicate this posting to an extraordinary little princess.

BLT Bites

Bacon, 6 slices cooked crispy
6 Slices white bread
12 slices of tomato
1 C. Arugula
Mayonnaise

Cut off the crusts on each slice of bread, cut each slice into four squares and toast. To assemble, spread mayonnaise on each toasted square, add the tomato slice, then one half slice of crispy bacon and top with a few arugula leaves. Place the other slice of toasted bread on top and secure with a tooth pick.

Makes 12 BLT bites

Cuban Sandwich

I had a lot of leftover ham from Easter and traditionally always make navy bean soup, and probably still will. My experimental side came out and for such a long time, I have been curious about the Cuban sandwich. The flavors all sound so wonderful. I decided to substitute the traditional pork for the turkey. Using a baguette adds a bit of flair along with an easy way to eat the sandwich.

After digging through my pantry for my Mario Batali panini press, I started cooking the sandwiches and the smell was out of this world. After taking one bite, the key to the deliciousness is the dill pickle. Between the crispy crunch, salty ham and the melted swiss cheese, this is one incredible sandwich that I highly recommend you try.

Cuban sandwich

1 Sourdough Baguette
1 lb. ham (cooked and sliced)
1 lb. roasted turkey (cooked and sliced)
1/2 pound Swiss cheese (sliced)
Dill pickles (sliced)
Olive oil

Preheat a griddle or panini press on medium heat.

Cut the baguette into quarters and slice each quarter in half lengthwise for the sandwiches.

Make each sandwich by layering the cheese on each side then top one side with ham and the other with turkey and add the pickles. Place both sides together and brush with olive oil.

Place one sandwich onto the hot surface. Put a clean, heavy skillet on top of the sandwich to flatten it. Press the bread down to about 1/3 of its original size. If you use a panini press, the heavy skillet option is removed. Turn the sandwiches after 2 to 3 minutes. The cheese should be melted and the bread is golden brown. Slice each sandwich in half diagonally and serve.

Makes four sandwiches.