Monday, January 16, 2012

Philly Cheese Steak Sandwich


If you're looking for a delicious sandwich for those cold days lunch or dinner.  Here I have a recipe that you would certainly enjoy.  A little twist to one of the fave classics.  Philly Cheese Steak Sandwich.

I saw the recipe originally on one of the Throwdown episodes and decided to give it a try.  I was not mistaken.  This is delicious! It looks like a long prep but I promise, if you plan ahead, or even make the mushrooms, onions and peppers in advance, you'll be enjoying this jewel in a very short time!


2 to 2 1/2 pound strip loin, trimmed
Olive oil
Salt and freshly ground black pepper
Soft hoagie rolls, split 3/4 open
Provolone Sauce, recipe follows
Sauteed Mushrooms, recipe follows
Caramelized Onions, recipe follows
Sauteed Peppers, recipe follows


Place steak in freezer for 30 to 45 minutes; this makes it easier to slice the meat. Remove the meat from the freezer and slice very thinly.

Heat griddle or grill pan over high heat. Brush steak slices with oil and season with salt and pepper. Cook for 45 to 60 seconds per side.

Place several slices of the meat on the bottom half of the roll, spoon some of the cheese sauce over the meat, and top with the mushrooms, onions, and peppers.

- For the Provolone Sauce:

1 tablespoon unsalted butter
1 tablespoon all-purpose flour
2 cups whole milk, heated
1 cup grated aged provolone cheese
1/4 cup grated Parmigiano-Reggiano
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the warm milk, and cook, whisking constantly until thickened, about 4 to 5 minutes. Remove the mixture from the heat and whisk in the provolone and Parmesan until combined; season with the salt and pepper.

- For the Sauteed Mushrooms:

2 tablespoons olive oil
1 tablespoon unsalted butter
1 1/2 pounds mushrooms (cremini and shiitake), coarsely chopped
3 tablespoons finely chopped fresh parsley leaves
Salt and freshly ground black pepper

Heat oil and butter in a large saute pan over high heat. Add the mushrooms and cook until the mushrooms are golden brown. Stir in the parsley and season with salt and pepper.

- For the Caramelized Onions:

2 tablespoons unsalted butter
1 tablespoons canola oil
3 large Spanish onions, peeled, halved and thinly sliced
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Heat butter and oil in a large saute pan over medium heat. Add the onions, season with salt and pepper, and cook slowly until golden brown and caramelized, stirring occasionally, approximately 30 to 40 minutes.

- For the Sauteed Peppers:

2 tablespoons olive oil
2 poblano peppers, thinly sliced
2 Cubano peppers, thinly sliced
Salt and freshly ground black pepper

Heat the oil in medium saute pan over high heat. Add the peppers and cook until soft. Season with salt and pepper.

Source:  Recipe courtesy of "Food Network" - Throwdown - Bobby Flay

Saturday, January 7, 2012

Chocolate Truffle Tart

This is such a decadent and delicious dessert.  If you're a chocolate lover, you would definitely love this recipe.  Easy to make and with great and smooth texture.  Give it a try, you will not regret it!


- For the crust:
1 large egg yolk
2 Tbsp. heavy cream
1/2 tsp. vanilla extract
1 1/4 cup all purpose flour
3/4 cup confectioner's sugar
1/4 cup Dutch-processed cocoa
1/4 tsp. salt
10 Tbsp. unsalted butter, cut into 1/2-inch pieces and chilled

- For the filling:
2 cups heavy cream
1 1/2 pound bittersweet chocolate, chopped
12 Tbsp. unsalted butter, cut into 1/2-inch pieces and softened
2 Tbsp. cognac


- For the crust:  Whisk together egg yolk, cream, and vanilla in small bowl.  Process flour, sugar, cocoa, and salt in food processor until combined. Add butter and pulse until mixture resembles coarse cornmeal, about 20 pulses.  With processor running, add egg mixture and process until dough comes together, about 12 seconds.  Turn dough out onto counter and flatten into 6-inch disk. Wrap disk in plastic wrap and refrigerate at least 1 hour before rolling.

Remove disk of dough from refrigerator and roll out on lightly floured counter or between 2 lightly floured large sheets of parchment paper or plastic wrap to 15-inch circle.  Transfer dough to 11-inch tart pan with removable bottom.  Working around circumference, ease dough into pan by gently lifting edge of dough with one hand while pressing dough into pan bottom with other hand.  Press dough against fluted sides of the pan, patching breaks or cracks if necessary.  Run rolling pin over top of tart pan to remove excess dough.  Set dough-lined tart pan on baking sheet or large plate and freeze for 30 minutes.
Meanwhile, adjust oven rack to middle position and heat oven to 375ºF.  Set chilled dough-lined tart pan on baking sheet.  Line the pan with double layer of aluminum foil and fill with pie weights (or beans).  Bake until tart dough dries out and blisters, about 25 minutes.  Carefully remove pie weights and foil and continue to bake for additional 5 minutes.  Transfer baking sheet with tart shell to wire rack and let cool to room temperature, about 30 minutes.

- For the filling:  Meanwhile, bring cream to simmer in saucepan over medium-high heat.  Pour hot cream over chocolate in medium bowl and set aside one minute.  Using whisk, slowly stir chocolate and cream until smooth, being careful to avoid aerating mixture.  Slowly stir in butter until combined.  Stir in cognac.

Pour filling into cooled tart shell.  Use offset spatula to spread filling to sides of shell and smooth top.  Refrigerate until firm, at least 2 hours.  Cut int thin wedges and serve.

Source:  Recipe courtesy of "All-time best Holiday recipes - America's Test Kitchen". Slightly adapted.

Thursday, January 5, 2012

Pot Roast - French Style

Are you thinking about soul and comforting foods? Here is a good recipe you would enjoy for sure!  The depth of flavors were amazing.  The meat so tender and succulent at the same time.  Serve it with a buttery mashed potatoes and you're set for a delightful dinner!


1 (4-5 pound) boneless chuck eye roast (or cut of your preference)
2 tsp. kosher salt
1 bottle (750 ml) medium-bodied red wine
10 sprigs fresh parsley plus 2 Tbsp. minced parsley leaves
2 sprigs fresh thyme
2 bay leaves
Salt & Pepper
4 slices bacon, preferably thick-cut, cut crosswise into 1/4 inch pieces
1 onion, minced
3 garlic cloves, minced
1 Tbsp. all purpose flour
2 cups beef broth
4 carrots, peeled and cut on bias into 1 1/2 inch pieces
2 cups frozen pearl onions
3 Tbsp. unsalted butter
2 tsp. sugar
1/2 cup water plus 1/4 cup cold water
10 ounces white mushrooms, trimmed and halved if small and quartered if large
1 Tbsp. unflavored gelatin


Sprinkle the meat with kosher salt, place on wire rack set inside rimmed baking sheet, and let sit at room temperature for 1 hour.

Meanwhile, bring wine to simmer in large saucepan over medium-high heat.  Cook until reduced to 2 cups, about 15 minutes.  Using kitchen twine, tie parsley sprigs, thyme sprigs, and bay leaves into bundle.

Pat beef dry with paper towels and season generously with pepper.  Tie 3 pieces kitchen twine around each piece of meat.

Adjust oven rack to lower-middle position and heat oven to 300ºF.  Cook bacon in large Dutch oven over medium high heat, stirring occasionally, until crisp, 6 to 8 minutes.  Using slotted spoon, transfer bacon to paper towel-lined plate and reserve.  Pour off all but 2 Tbsp. fat; return Dutch oven to medium-high heat and heat until fat begins to smoke.  Add beef and brown on all sides, 8 to 10 minutes total.  Transfer beef to large plate; set aside.

Reduce heat to medium; add onion and cook, stirring occasionally, until softened, 2 to 4 minutes.  Add garlic, flour, and bacon; cook, stirring constantly, until fragrant, about 30 seconds.  Add reduced wine, broth, and herb bundle, scraping bottom of pan with wooden spoon to loosen any browned bits.  Return roast and any accumulated juices to pot; increase heat to high and bring liquid to simmer, then place large sheet of aluminum foil over pot and cover with lid. Set pot in oven and cook, using tongs to turn beef every hour, until fork slips easily in and out of meat, 2 1/2 to 3 hours, adding carrots after 2 hours.

While meet cooks, bring pearl onions, butter, sugar and 1/2 cup water to boil in large skillet over medium-high heat.  Reduce heat to medium, cover, and cook until onions are tender 5 to 8 minutes.  Uncover, return heat to medium-high, and cook until all liquid evaporates, 3 to 4 minutes.  Add mushrooms and 1/4 tsp. salt; cook, stirring occasionally, until vegetables are glazed, 8 to 12 minutes.  Remove from heat and set aside.  Place remaining 1/4 cup cold water in small bowl and sprinkle gelatin on top.

Transfer beef to carving board; tent with foil to keep warm.  Allow braising liquid to settle, about 5 minutes, then skim fat off surface.  Remove herb bundle and stir in onion-mushroom mixture.  Bring liquid to simmer over medium-high heat and cook until mixture is slightly thickened and reduced to 3 1/4 cups, 20 to 30 minutes.  Season sauce with table salt and pepper to taste.  Add softened gelatin and stir until completely dissolved.

Remove twine from meat and discard.  Using chef/carving knife, cut meat against grain into 1/2-inch-thick slices. Transfer to platter; arrange vegetables around meat, pour sauce on top, and sprinkle with minced parsley.  Serve.

Source:  Recipe Courtesy of "All-Time Best Holiday Recipes - America's Test Kitchen:. Slightly adapted.