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Let’s Get Cooking

     
 

I rather enjoy cooking and lately I have been getting back to the habit of cooking dinner nightly. This keeps Erik I saving money and eating healthy. Plus it is nice to sit down each night and have dinner together. Even though we work together, we get busy and don’t always have a lot of interaction with one another through the day so taking time out to have dinner gives us a chance to catch up with one another and talk about out days and what’s going on in life.
  So, what have I been cooking?
  A little bit of everything to be honest. I picked up a really nice cast iron pan and have been using that quite a bit for steaks (don’t yell at me, I don’t grill well) and pork chops.
  I am always looking for new recipes to try, so I thought maybe we could trade. I’ll give you a couple of recipes that I have love and in exchange, you guys can send me a few of your to try. Deal? OK, here we go…
  Like I said, I don’t grill well, for some reason I tend to make things crispy on the outside, and raw on the inside, but here is how I do my steaks in a cast iron pan…
Ingredients:
• 1 1-pound steak, 1 to 1 1/2 inches thick, rib-eye, T-bone, filet mignon, or strip steak
• 2 tablespoons canola or olive oil
• 1 tablespoon kosher salt
• Freshly ground black pepper
Instructions
  Let the steak come to room temperature: Open the package and blot the steak dry with paper towels. Let the steak come to room temperature for about 30 minutes on the counter; this helps it cook more evenly.
  Heat the skillet under the broiler 20 minutes before cooking: Turn on your oven's broiler and place an oven rack 6 to 8 inches below the broiler element. Put the skillet on the rack to heat up with the oven.
  Rub the steak with oil: Drizzle a little oil over the steak and use your fingers or a brush to spread it evenly over the steak and on the sides. Sprinkle with half the salt and a few grinds of fresh pepper. Flip the steak and repeat on the other side.
  Place the skillet over high heat: Turn on a stove burner to high heat. Transfer the hot skillet from the oven to the stovetop. Carefully remove the hot skillet from the oven using an oven mitt. Place it over the stovetop burner.
  Sear the steak for 30 seconds: Use kitchen tongs to place the steak in the middle of the hot pan. It should sizzle immediately. Sear for 30 seconds.
  Flip and sear the other side for 30 seconds.
  Broil the steak for 2 minutes: Carefully put the skillet back below the broiler.
  Flip and broil another 2 minutes: At this point your steak will be medium-rare; if you prefer your steak closer to medium, add another minute to each side to the oven time.
  Rest the steak: Take the steak out of the oven and transfer it to a large cutting board. Tent it loosely with aluminum foil and let the steak rest for about 5 minutes. This is important; this keeps the juices in the steak!
  Slice and serve: Slice the steak and fan slices out on each plate. Serve immediately.
  Now what goes great with steak? A salad. Here is a recipe for an easy salad that will go great with your steak.
Strawberry Salad with Raspberry Vinaigrette
• 1 – 16 oz. package (bag) fresh spinach or a spinach salad blend
• 1 - pint fresh strawberries, halved (I use between a pint and half of a 16 oz. pkg.)
• 3/4 - cup dried cranberries
• 1 - 2 oz. package sliced almonds, toasted
• 1 – 1/2 cup Raspberry Vinaigrette (recipe below, or you can buy your favorite)
• 1/2 - cup goat or feta cheese, crumbled, optional
 Toast the almonds and set aside. Place the spinach in large salad bowl. 
 Add the cranberries and arrange the strawberries on top. 
 Toss dressing with the salad just before serving. Sprinkle with toasted almonds and crumbled feta or goat cheese
Raspberry Vinaigrette
• 1 cup fresh raspberries
• 1 tablespoon white sugar
• 2/3 cup balsamic vinegar
• 1/4 cup olive oil
• 1 tablespoon honey
• 1/2 teaspoon salt
  Mix raspberries and sugar together in a bowl; set aside until mixture is juicy, about 10 minutes. Mash berries using a fork until liquefied. Pour berry mixture into a jar with a lid; add balsamic vinegar, olive oil, honey, and salt. Cover jar with lid and shake until dressing is mixed well. Store in refrigerator.
  There you go! Now you have dinner tonight. Please feel free to send me your recipes! I’ll keep sharing if you do! You can email me yours at webbnews@webbweekly.com or share them on our Facebook page!