Pan-Seared Rib-Eye Steaks

The results are in; the January meal was a huge hit. The rib eye steaks with the mushroom rub were a crowd pleaser. Casey’s market did it again with some of the best beef I have had in a long time. I have included the recipes below for those who would like to try this meal.
Our next meal is Tapas, so brush up on your Spanish and prepare for some excellent sangria. I’ll see you there.

• Balsamic Bean Dip with Crudités
  Butternut Squash & Sage Soup
  Pan-Seared Rib-Eye Steaks with Porcini & Rosemary Rub
  Jerusalem Artichoke & Potato Mash Carrots & Leeks Banana Cream Pie with Chocolate Crust

Balsamic Bean Dip with Crudités

2 15-oz. cans of cannellini (white kidney beans), drained
4 Tablespoons olive oil
2 Tablespoons balsamic vinegar plus extra for drizzling Oil from jar of sun-dried tomatoes

Assorted crudités Pita bread, cut into wedges Puree beans, olive oil, add 2 Tablespoons vinegar in food processor until smooth. Season with salt and pepper. Transfer to bowl. Drizzle with tomato oil and a few drops of vinegar. Serve with assorted crudités and pita wedges (or your favorite crackers).

Butternut Squash & Sage Soup

The Soup:

2 Tablespoons butter
2 Tablespoons olive oil
2-1/2 cups chopped onion
2-1/2 Tablespoons chopped fresh Italian parsley
2-1/2 teaspoons chopped fresh sage
2-18 oz. pkgs prepared butternut squash (cubed into ½-inch slices at home
2 teaspoons coarse kosher salt 2 garlic cloves, minced
6 cups organic chicken broth

Breadcrumbs

2-3 crust less slices fresh whole-grain wheat bread, torn
4-5 teaspoons butter
2 Tablespoons finely chopped fresh sage Carrots & Leeks
4 medium leeks (white and pale green parts only)
4 Tablespoons unsalted butter
2 lbs. carrots cut diagonally into 1-1/2-inch pieces
2 cups water
½ cup red-wine vinegar

Halve leeks lengthwise, and then cut crosswise into 1-inch pieces and wash. Sauté leeks in butter with 1 teaspoon salt and ½ teaspoon pepper in a 12-inch heavy skillet over medium-high heat until softened, 5-6 minutes. Stir in carrots, water, and vinegar. Cook, covered, over medium-high heat until carrots are tender, 20-25 minutes. Boil uncovered, until liquid has evaporated, 3-5 minutes more.
Prepare at host's home if desired, a half-hour before serving the entrée.
Serve alongside steaks and potato mash.

Pan-Seared Rib-Eye Steaks with Porcini & Rosemary Rub

4 2-inch-thick grass-fed boneless rib-eye steaks (about 4 lbs total)
1 cup soy sauce .5 ounce package of dried porcini mushrooms
2 Tablespoons finely chopped fresh rosemary
3 teaspoons coarsely ground black pepper
2 Tablespoons olive oil

Place steaks and soy sauce in large re-sealable plastic bag. Seal bag, releasing excess air; turn to coat. Let steaks marinate at room temperature 2 hours, turning occasionally. Process porcini mushrooms in spice mill, food processor or blender to fine powder. Mix 2 Tablespoons mushroom powder, rosemary, and pepper in small bowl, reserving any remaining powder for another use. Drain steaks; pat dry. Sprinkle mushroom-rosemary rub generously over both sides of steaks, pressing to adhere. Heat oil in heavy large skillet over medium-high heat. Fry steaks until browned and cooked to desired doneness, about 9 minutes per side for rare, adjusting heat to medium if browning too quickly. If you have an instant-read thermometer, use it to check for doneness at 130 F degrees. Transfer steaks to plate; tent with foil to keep warm. Let rest 10 minutes. Cut into ½-inch thick slices and serve.

Chunky Jerusalem Artichoke & Potato Mash

1-1/2 lbs Jerusalem artichokes, unpeeled, scrubbed, cut into 1/2 inch pieces
2 lbs russet potatoes, peeled, cut into 2-inch pieces
1-1/2 Tablespoons coarse kosher salt
4 Tablespoons butter
¼ cup heavy cream

Also known as jicama or sunchokes, Jerusalem artichokes are the tuber of a variety of sunflower native to America. Knobby, gnarly-looking but with a sweet, nutty flavor. Check Michael's for availability. Put Jerusalem artichokes in large pot and pour enough cold water over to cover; add salt and cook for 20 minutes. Add potatoes and cook for about another 18 minutes, or until vegetables are tender when pierced with knife. Drain, and then mash veggies, stirring in butter and cream. Season to taste with salt & pepper. Transfer to bowl and serve. Can be made 2 hours ahead. Transfer mash to large heatproof bowl. Let stand at room temperature. Re-warm in same bowl set over simmering water, stirring occasionally, before serving.

Banana Cream Pie with Chocolate Crust

PLEASE NOTE: This dessert must be made the night before

Filling:
½ cup sugar
2 Tablespoons unbleached all-purpose flour
2 Tablespoons cornstarch
¼ teaspoon salt
3 cups whole milk
4 large egg yolks
1 vanilla bean, split lengthwise
¼ cup (1/2 stick) unsalted butter, diced
1 Tablespoon dark rum (optional)
7 bananas, peeled
½ pint whipping cream Powdered sugar
Shaved chocolate for topping

Note: We recommend you purchase a pre-made chocolate crust from the baking aisle of your local grocers.
Filling: Whisk first 4 ingredients in heavy medium saucepan until no lumps remain. Gradually whisk in milk. Add yolks; whisk to blend. Scrape in seeds from vanilla bean; add bean. Whisk over medium-high heat until pastry cream thickens and boils 1 minute, about 8 minutes total. Remove from heat; whisk in butter and optional rum. Remove vanilla bean. Transfer mixture to bowl; press plastic wrap onto surface. Chill until firm, at least 4 hours. Spread 1 cup pastry cream over bottom of store-bought crust. Slice 4 bananas into ½-inch rounds on a plate; then place over the cream base in overlapping circles. Cover bananas with remaining pastry cream.

IT IS VITAL YOU MAKE THIS MUCH UP TO 4 HOURS AHEAD OF TIME!

At host's home, slice 3 more bananas in ½-inch slices on to a plate, and then arrange these in overlapping circles atop pie. Whip ½ pint of whipping cream, adding 3 Tablespoons. powdered sugar and ¼ tsp vanilla, as well as ½ tsp of stabilizer if you have it. Cover pie with whipped cream and garnish with shaved chocolate. Serve.