Flank Steak with Warm Radish and Red Onion Pickle – The May 2011 Dinner

Creamy White Bean Dip with Sourdough Bread and vegetable crudités
Pan Seared Flank Steak with warm radish and red onion pickle
Roasted Asparagus with Kalamata dressing
Roasted Potato and Mushroom Salad with Mascarpone dressing
Classic Carrot Layer Cake with Vanilla Cream Cheese Frosting
Creamy White Bean & Herb Dip
Serves 8
Serve cold or at room temperature
2 15-oz. cans cannellini beans, rinsed and drained
4 oz. cream cheese (1/2 cup)
1/3 cup chopped yellow onion
3 Tbs. fresh lemon juice
1 anchovy fillet, rinsed and patted dry (optional)
Kosher salt and freshly ground black pepper
2 Tbs. extra-virgin olive oil
3 Tbs. thinly sliced fresh chives
1 Tbs. chopped fresh marjoram or oregano
Crudités, crusty sourdough bread, or crackers, for serving
Put the beans, cream cheese, onion, lemon juice, anchovy (if using), 1 ½ tsp. salt, and 1 tsp. pepper in a food processor and process until smooth. With the motor running, drizzle in the oil. Transfer the spread to a large bowl and fold in 2 Tbs. of the chives and the marjoram. Season to taste with salt and pepper.
Transfer the spread to a serving bowl, garnish with the remaining 1 Tbs. chives, and serve with crudités, bread, or crackers.

Make Ahead Tips

The dip may be made 1 day ahead and refrigerated.
Pan-Seared Flank Steak with Warm Radish and Red Onion Pickle
Serves 8



For the steak:
3 to 4 lb. skirt steak
3/4 cup plus 2 Tbs. extra-virgin olive oil
3/4 cup fresh lemon juice
3 Tbs. Dijon mustard
3 tsp. finely grated lemon zest
3 tsp. honey
1 tsp. crushed red pepper flakes
6 medium cloves garlic, smashed and peeled
Kosher salt and freshly ground black pepper

For the pickle:
1/4 cup extra-virgin olive oil
3 Tbs. apple cider vinegar
1 Tbs. honey
1 Tbs. sherry vinegar
1 tsp. ground coriander
Kosher salt and freshly ground black pepper
1 bunch red radishes (8 or 9), halved and thinly sliced
1 medium carrot, thinly sliced
1 small red onion, halved lengthwise and thinly sliced crosswise
1 small jalapeño, seeded and thinly sliced
Marinate the steak: Trim any large patches of fat from the surface. If necessary, cut the steak crosswise into pieces 8 to 10 inches long. In a 9x13-inch baking dish (or similar), whisk 3/4 cup of the oil, the lemon juice, mustard, lemon zest, honey, pepper flakes, garlic, 1-1/2 tsp. salt, and 1/4 tsp. pepper. Arrange the steak in the dish and turn to coat with the marinade. Cover with plastic and refrigerate for at least 2 hours but preferably overnight.
Make the pickle: In a medium saucepan, stir together the oil, cider vinegar, honey, sherry vinegar, coriander, 1-1/2 tsp. salt, and 1/4 tsp. pepper. Bring to a simmer over medium-high heat. Add the radishes, carrot, onion, and jalapeño and toss gently to coat. Reduce the heat to medium low and cook, stirring occasionally, until the onions are wilted and the radishes are no longer crunchy but are still firm, 4 to 5 minutes. Give it one final stir and remove from the heat. Set aside, uncovered, while you cook the steak.
Cook the steak: Remove the steak from the marinade and pat dry with paper towels. Season on both sides with 1/2 tsp. salt and a few grinds of pepper. Heat 1 Tbs. of the remaining oil in a large skillet over medium-high heat. Add half of the steak to the hot skillet in a single layer and cook, flipping once, until deeply browned on both sides and cooked to your liking—medium rare will take 5 to 7 minutes total. Transfer the steak to a carving board and set aside. Wipe out the skillet with a paper towel, heat the remaining 1 Tbs. oil, and cook the remaining steak as above. Let the steaks rest for at least 5 minutes; then slice thinly across the grain and transfer to a large platter. Pour any accumulated juices over the steaks, top with the warm radish pickle, and serve.

Make Ahead Tips

The steak can be marinated and the pickle prepared up to 1 day ahead. Refrigerate both, and reheat the pickle before serving.

Roasted Asparagus with Kalamata dressing
Serves 6-8
2 lb. asparagus
3 Tbs. extra-virgin olive oil
1 tsp. kosher salt; more to taste
Freshly ground black pepper
Dressing
1/3 cup pitted kalamata olives
¼ cup lightly packed fresh parsley leaves, plus 1 T roughly chopped
¼ cup mayonnaise
3 medium cloves garlic , peeled
kosher salt and freshly ground black pepper
Put the olives, parlsey leaves, mayonnaise, garlic, ½ tsp salt, and ¼ tsp. pepper in a food processor and pulse into a coarse paste. Set aside or refrigerate.
Asparagus
Position a rack in the center of the oven and heat the oven to 475° F. Line a heavy-duty rimmed baking sheet with parchment. Rinse the asparagus, pat dry, and snap off the tough bottom ends. In a medium bowl, toss the asparagus with enough of the olive oil to coat generously, the salt, and a few grinds of pepper.
Turn the asparagus out onto the baking sheet and arrange the pieces so that they are evenly spaced. If the pieces cover the baking sheet sparsely, arrange them toward the edges of the baking sheet for the best browning. Roast for 5 minutes, flip, and roast until tender and a bit shriveled, 5 to 8 minutes.
Return the asparagus to a clean serving bowl. Toss them with the olive mixture to combine. Plate the asparagus and garnish with the chopped parsley and serve.
Make ahead: Prepare the olive mixture and refrigerate until just before going to hosts home. Cook the asparagus at the hosts home and combine with the olive mixture and serve.
Roasted Potato and Mushroom Salad with Mascarpone Cheese Dressing
Roasting the potatoes and mushrooms deepens the flavor of of this warm salad, and the mascarpone dressing adds richness and tang.
Serves 6 to 8
6 Tbs. extra-virgin olive oil
2 lb. Yukon gold potatoes (about 6 medium), halved and cut into 3/4-inch wedges
Kosher salt and freshly ground black pepper
3/4 lb. small to medium cremini or white mushrooms, quartered
1/2 cup mascarpone cheese (found in specialty cheese section of the grocery store)
1/4 cup fresh orange juice
1-1/2 tsp. red wine vinegar
1/3 cup thinly sliced scallions, white and green parts (about 4 small)
Position a rack in the center of the oven and heat the oven to 450°F. Coat a large rimmed baking sheet with 1 Tbs. of the oil.
In a large bowl, toss the potatoes, 2 Tbs. of the oil, 1 tsp. salt, and 1/2 tsp. pepper. Arrange in a single layer on the prepared baking sheet. Roast until barely tender, about 20 minutes, gently tossing with a spatula halfway through.
Meanwhile, toss the mushrooms, 1 Tbs. of the oil, 1/2 tsp. salt, and 1/4 tsp. pepper in the bowl.
Gently toss the potatoes again, scatter the mushrooms evenly over the potatoes, and continue to roast until both the potatoes and mushrooms are tender and golden brown in spots, 10 to 15 minutes more. (Prepare to this point if taking to host’s home.)
Meanwhile, in a medium bowl, whisk the mascarpone, orange juice, vinegar, 1 tsp. salt, and 1/8 tsp. pepper. Drizzle in the remaining 2 Tbs. oil while whisking constantly; set aside.
Return the potatoes and mushrooms to the large bowl and add the mascarpone dressing. Toss gently to coat, season to taste with salt and pepper, and transfer to a large serving bowl. Garnish with the scallions and serve.
Prepare potatoes and mushrooms just before going to host’s home and keep warm but not hot. Bring dressing and mix with potato mixture just before serving.
Classic Carrot Layer Cake with Vanilla Cream Cheese Frosting
Serves twelve to fourteen
Yields one 9-inch layer cake




For the cake
1 cup canola, corn, or vegetable oil; more for the pans
2 cups (9 oz.) unbleached all-purpose flour; more for the pans
2 tsp. ground cinnamon
1-3/4 tsp. baking soda
3/4 tsp. ground nutmeg
3/4 tsp. ground ginger
3/4 tsp. table salt
4 large eggs
2-1/2 cups (8-3/4 oz.) lightly packed, finely grated carrots (9 to 10 medium carrots)
2 cups packed light brown sugar
3/4 cup chopped walnuts, toasted
1/2 cup raisins
1-1/2 tsp. pure vanilla extract
For the frosting
1 lb. cream cheese, softened
8 oz. (1 cup) unsalted butter, softened
5 to 6 cups confectioners’ sugar
4 tsp. pure vanilla extract
3/4 tsp. table salt
Make the cake
Position a rack in the center of the oven and heat the oven to 350°F. Lightly oil and flour the sides of two 9x2-inch round cake pans, tapping out any excess flour. Line the bottoms of the pans with parchment.
In a medium bowl, whisk the flour, cinnamon, baking soda, nutmeg, ginger, and salt. In a large bowl with a hand mixer or in a stand mixer fitted with the paddle attachment, mix the oil, eggs, carrots, brown sugar, walnuts, raisins, and vanilla on medium speed until well blended, about 1 minute. Add the dry ingredients and mix on low speed until just blended, about 30 seconds. Divide the batter evenly between the prepared pans.
Bake until the tops of the cakes spring back when lightly pressed and a cake tester inserted into the centers comes out clean, 30 to 35 minutes.
Let cool in the pans on a rack for 15 minutes. Run a knife around the inside edge of the pans to loosen the cakes; invert them onto the rack, remove the pans, and carefully peel away the parchment. Set the cakes aside to cool completely before frosting.
Make the frosting
In a large bowl, beat the cream cheese and butter with the mixer on medium speed until very smooth and creamy, about 1 minute. Add the confectioners’ sugar, vanilla, and salt and beat on medium high until blended and fluffy, about
2 minutes. Cover the frosting and set aside at room temperature until the layers are completely cool.
Assemble the cake
Carefully set one cake upside down on a large, flat serving plate. Using a metal spatula, evenly spread about 1-1/2 cups of the frosting over the top of the cake. Top with the remaining cake layer, upside down. Spread a thin layer (about 1/3 cup) of frosting over the entire cake to seal in any crumbs and fill in any gaps between layers. Refrigerate until the frosting is cold and firm, about 20 minutes. Spread the entire cake with the remaining frosting. For more tips on how to frost a layer cake, watch our video.
Refrigerate the cake for at least 4 hours or up to 2 days. The cake is best served slightly chilled or at room temperature.

Make Ahead Tips

The flavors of this moist cake only improve with time, so feel free to bake and frost the cake up to a few days ahead.

Campus Green Gourmet November 2008

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Lacy Cheddar Crisps

Smoked Salmon and Watercress Salad

With Red Onion and Caper Vinaigrette

Roast Rack of Lamb with Vinegar Mint Pan Sauce

Roasted Red Potatoes, Broiled Asparagus

Molten Chocolate Cakes with Sugar Coated Raspberries

LACY CHEDDAR CRISPS

Makes about 2 dozen crisps

Note: For peak freshness, make the crisps no more than 2 days before serving.

1 ½ cups (6 oz.) packaged shredded sharp cheddar cheese

Adjust oven racks to low and middle positions and heat oven to 425 degrees. Line two baking sheets with parchment paper.

Spoon about 1 tablespoon cheese onto one sheet, then spread into a round with your fingertips so that cheese is more or less in a single layer. Repeat with remaining cheese, keeping cheese disks about 1 inch or so apart. (You should get about 12 wafers on a large sheet.)

Bake until crisps stop bubbling, 8 to 9 minutes, switching sheets after 5 minutes if they appear to be cooking unevenly. Transfer to a wire rack to cool. Serve cheddar crisps with salad.

SMOKED SALMON and WATERCRESS SALAD with RED ONION-CAPER VINAIGRETTE

Serves 8

Note: Adding the sliced onion to the dressing instead of directly to the salad wilts it slightly so it loses its bitter bite.

The dressing can be made 1 hour before serving.

Tbsp. Fresh lemon juice
1 ½ Tbsp. rice wine vinegar
1 ½ Tbsp. Dijon mustard
Salt and freshly ground black pepper
¼ cup drained capers
½ medium red onion, thinly sliced
¾ cup extra-virgin olive oil
8 cups trimmed watercress
2 4 oz. (about 8 thin slices) smoked salmon, torn or cut into bite-size pieces
Mix lemon juice, vinegar, mustard, a big pinch of salt, and pepper to taste in a 2-cup Pyrex measuring cup or small bowl. Add capers and onion and toss to coat. Slowly add oil, pushing onion aside with a small whisk or fork and beating to form a thick dressing.
Mix watercress and half the salmon in a large bowl.
To serve, pour dressing over watercress and salmon and toss to coat. Arrange on salad plates, garnish with remaining smoked salmon, and serve.
Serve cheddar crisps with salad.

ROAST RACK OF LAMB with VINEGAR-MINT PAN SAUCE
Serves 8

Note to Host: Rack of lamb is too small to brown naturally during roasting (it overcooks before it browns), so it's important to sear it first. You can sear it and make the pan sauce early. Then, about 40 minutes before you're ready to serve, pop the lamb into the oven and quickly roast it.

The lamb can be seared up to 2 hours before roasting.
The pan sauce, minus the mint and butter, can be made as soon as the lamb has been seared. Pour the sauce into a Pyrex measuring cup or microwave-safe bowl, and set aside until just before serving.
Please supply 1 loaf of French or Italian bread for the Entrée. Place on table at time the Entrée is served.
A full bodied red wine, such as Cabernet Sauvignon, Merlot, Pinot noir, Syrah, Shiraz, or Zinfandel, can be served with the Entrée. ½ cup chicken broth

½ cup rice wine vinegar

2 Tbsp. mint jelly

3 8-rib each- French trimmed racks of lamb (about 1 - 1 ¼ pounds each) . The racks of lamb will be pre-ordered at Jewel and available for pick-up on Friday, Nov. 14^th, under "Campus Green Gourmet Club".

Salt and freshly ground black pepper

2 tsp. sugar

4 Tbsp. or ¾ oz. package chopped fresh mint

2 Tbsp. butter

Adjust oven rack to middle position and heat oven to 450 degrees.

Heat a 10-12 inch oven proof skillet over medium heat. Meanwhile, mix broth, vinegar, and jelly in a Pyrex measuring cup or microwave-safe bowl. Set aside. Lightly sprinkle lamb with salt and pepper, then sprinkle with sugar.

Increase heat under pan to high (turn on exhaust fan). After 1 to 2 minutes, add lamb racks to skillet, (3 lamb racks will fit in one 10 or 12 in. pan)-- fat side down, and sear, for about 1-½ minutes. Turn lambs over and sear meaty section of bone side for about 1 minute. Finally, stand lambs up and sear meaty bottoms, about another 1-½ minutes. Transfer lambs to a platter.

Drain fat from pan (if any remains) and set pan over medium-high heat. Add broth mixture and boil until reduced by half, about 3-5 minutes. Return liquid to cup or bowl.

Place a small wire rack in skillet (optional), or transfer to oven roaster that wire rack will fit in (optional) and set lamb racks on wire rack. If you do not have a wire rack that fits in pan or oven roaster, just spray bottom with non-stick cooking spray. Insert oven meat thermometer from one end deep into meaty portion of a lamb rack. Place skillet

(or roaster) in oven and roast until meat thermometer or instant-read thermometer inserted from one end deep into meaty portion registers about 130-135 degrees, 25-30 minutes . Let lamb racks rest for about 5 minutes; the internal temperature will rise 5 to 10 degrees and lamb will be medium-rare to medium.

While lamb racks rest on top of stove (cover pan or roaster with foil), (heat from oven will keep racks warm), heat sauce in the microwave until very hot, about 1 minute. Whisk in mint and butter.

Slice racks into chops and arrange three on each plate. Spoon over hot sauce and serve.

ROASTED RED POTATOES

Serves 8 - 12

Potatoes made be prepared up to one hour before arriving at Hosts home.

Note: Roasting potatoes on the bottom rack of the oven as it heats makes them brown beautifully, and they also roast nearly twice as quickly.

3 pounds small red new potatoes, rinsed, dried, and halved

¼ cup olive oil

3 Tbsp. herbes de Provence

1 tsp. salt

Freshly ground black pepper

Toss potatoes with oil, herbes, salt and pepper to taste. Arrange cut side down on a large rimmed baking sheet. Set pan on lowest rack in cold oven, turn oven on to 425 degrees and roast until potatoes are tender and golden brown, about 20 minutes.

Serve along side the Entrée at dinner time.

BROILED ASPARAGUS

Serves 8

The asparagus must be prepared at Hosts home! Stay close by as it doesn't take long for the spears to cook.

There isn't another green vegetable that's as easy to prepare as asparagus. Just snap each spear - it always breaks at the point between tender and tough (wide end) - and discard the tough part.

3 pounds medium to medium-thick asparagus, tough ends snapped off (wide end)

Extra -virgin olive oil

Salt and freshly ground black pepper

Finely grated zest of one large lemon

Adjust oven rack to highest position and preheat broiler.

Drizzle asparagus with enough olive oil to coat and season generously with salt and pepper. Place in a single layer on a rimmed baking sheet and place under broiler. Cook until bright green and just tender, about 4 minutes for medium asparagus turn thicker spears once after 4 minutes and cook about 2 minutes longer.

As the asparagus finishes cooking, toss with finely grated lemon zest.

Serve along side the entrée at dinner time.

MOLTEN CHOCOLATE CAKES with SUGAR-COATED RASPBERRIES
Serves 8

Note: These decadent, oozy cakes are drop-dead terrific and even easier than brownies. They are baked in paper liners in a muffin tin, so you don't have to worry about having matching ramekins. That also means you don't have to un-mold the cakes-just lift them from the muffin pan, peel away the liner and set on the dessert plates. And since the cakes bake for only 8 minutes, you can pop them into the oven as the main course is being cleared from the table and the coffee is being made.

Use extra-large baking cups for the cakes. These liners extend above the muffin cups, making it easy to lift the bakes cakes from the pan. If your baking cups are foil-lined, remove the foil layer and reserve for another use, or discard.

Bring below ingredients pre-measured to Host's home and assemble recipe just before baking.

16 Tbsp. (2 sticks) unsalted butter, cut into pieces

1-1/3 cup (8 oz) chocolate chips or semisweet chocolate, cut into small chunks

5 large eggs

½ cup sugar, plus, ¼ cup more for coating raspberries

Pinch of salt

4 tsp. all-purpose flour

1 pint (about 12 oz.) fresh raspberries

1 can Real Whipping cream

Adjust oven rack to middle position and heat oven to 450 degrees. Line 8 cups of a muffin tin (with ½ -cup-capacity cups) with extra-large paper liners (they should extend above cups to facilitate removal; if papers are foil-lined, remove foil layer). COAT PAPERS WITH VEGETABLE COOKING SPRAY.

Melt butter and chocolate in a medium microwave bowl 60 seconds on high, remove, stir to blend and microwave 30 seconds more if needed.

With an electric mixer, beat eggs, sugar, and salt in another medium bowl until sugar dissolves. Beat egg mixture, then flour, into chocolate.

Divide batter among muffin cups. Bake until batter puffs but centers are not set, 12-14 minutes, check at 12 minutes. Let stand in tin for 5 minutes. Meanwhile, flick raspberries with a little water and roll in sugar to coat.

Carefully lift cakes from tin and transfer to dessert plates, removing paper liners. Top each cake with sugared berries, real whipped cream and serve.

Grilled Ahi Tuna Steaks with Black Sesame Seeds

Serves 8
Cooking spray 8 (5-ounce) tuna steaks Salt and coarsely ground black pepper 1/3 cup honey mustard 4 tablespoons black sesame seeds or regular sesame seeds
Set Grill on high heat if using gas. If using coals, they should be red hot. If cooking on the stove, coat a stove-top grill pan, griddle or skillet with cooking spray and preheat to medium-high. Season tuna steaks all over with salt and black pepper. Brush honey mustard all over both sides of tuna steaks. Press sesame seeds into both sides of tuna steaks. Grill 1 ½ to 2 minutes per side. Use a timer! 3 minutes per side for medium. Do not overcook. Fish should be dark pink in the middle. Serve with orange-pineapple relish.


Asparagus and Mushroom Salad with Shaved Parmesan

Serves 8

Salad
1 pound medium to thick asparagus, snap off fibrous ends
1/2 pound mushrooms, stems trimmed even with caps
8 medium radishes, halved lengthwise and sliced thin crosswise
2 bunches watercress, coarse stems discarded
2 heads of boston lettuce
8 oz freshly shredded Parmesan cheese

Snap off ends of asparagus and discard. With sharp knife, cut asparagus diagonally into very thin slices and transfer to a large bowl. Slice mushrooms very thin and add with radishes to asparagus. Separate and wash the lettuce, pat dry and add to the bowl.
Toss salad gently. Cover in airtight container to take to hosts home.

Salad Dressing
4 tablespoons fresh lemon juice
4 teaspoons Dijon mustard
2 T sugar
1 teaspoon salt
2/3 cup extra-virgin olive oil
]
Freshly Ground Black Pepper

In a small bowl, whisk together lemon juice, mustard, sugar and salt.
Add oil in a stream, whisking until emulsified. Store in an airtight container.

To serve, spread watercress nicely around the rims of salad bowls or plates. Drizzle dressing over asparagus salad, toss gently put in serving bowls or plates and top with asparagus salad. Grind pepper over salads. Top with shredded Parmesan.

Herbed Basmati Rice

Serves 8-10

2 cups uncooked long-grain (white) basmati rice
2 cups chicken stock1 1/2 cups water 1 1/2 teaspoons kosher salt 2 tablespoons unsalted butter 4 tablespoons minced fresh curly parsley leaves 2 tablespoons minced fresh dill leaves 4 minced fresh scallions, white and green parts
Freshly ground black pepper

Combine the rice, chicken stock, water, the salt, and butter in a small heavy-bottomed saucepan. Bring to a boil over high heat; reduce the heat to low, stir once, and simmer, covered tightly, for 15 minutes. Turn off the heat and allow the rice to sit covered for 5 minutes. Add the parsley, dill, scallions, and pepper. Fluff with a fork, and serve warm.

Micro-waved Bacon and Green Beans

Serves 8

8 slices microwave ready-crisp bacon 1 (16-ounce) bag frozen green beans (Trader Joe’s frozen are good)or 1 lb fresh green beans
1 Tablespoon extra-virgin olive oil Salt and pepper

Place bacon between paper towels and microwave 60 seconds on high. Cool bacon and chop or crumble it up. Place green beans in a bowl and drizzle with extra-virgin olive oil, salt and pepper. Cover the bowl loosely with plastic wrap and microwave green beans on high for 5 minutes, stir and cook 1 1/2 minutes more covered. Remove wrap and top green beans with crumbled bacon and serve.

Orange-Pineapple Relish

(for tuna garnish)
Serves 8

2 limes, juiced 2 tablespoons freshly squeezed orange juice 1/2 teaspoon chili powder 2 teaspoons honey 2 tablespoons extra-virgin olive oil 1/2 ripe pineapple, peeled, cored, and cut into small dice 2 navel oranges, peeled, segmented and diced3 green onions, thinly sliced 3 tablespoons chopped fresh mint leaves ½ teaspoon kosher Salt and freshly ground pepper
Whisk together the lime juice, orange juice, chile powder, honey, and oil in a medium bowl. Add the remaining ingredients and stir to combine. Season with salt and pepper, to taste. Let sit at room temperature for at least 30 minutes before serving.

Ice Cream Nutty Pie

Serves 8

1 Quart premium vanilla ice cream 1 ripe banana 1- 2.25 oz. bag of slivered chopped almonds 1 prepared graham cracker piecrust 1/2 cup mini dark or semi-sweet chocolate morsels
1 can Reddi-Whip real cream

16 Fresh Strawberries for garnish

Place ice cream in a large bowl and let stand at room temperature until very soft. Slice the banana and mix it into the ice cream along with the almonds. Spoon the ice cream into the piecrust and sprinkle with chocolate morsels. Garnish with whip cream.
Freeze the pie until ice cream is very firm, at least 2 hours. Let thaw for about 15 minutes prior to serving to just slightly soften. Cut into wedges, garnish plates with strawberries and serve.