Bavette steak is one of those cuts that is hard to find, if you can’t find it use flank steak instead. Let the steak marinade for at least an hour and be sure to top it with the garlic thyme butter.
1 1/2 to 2 lbs. bavette steak or flank steak
2 tablespoons olive oil
1 shallot, chopped
1/2 tsp salt and pepper
2 tablespoons butter
1 garlic clove, minced
Leaves from 3 sprigs fresh thyme, chopped
Put steak in a resealable plastic bag with olive oil and shallot. Spread mixture evenly. Seal bag and chill until ready to cook, at least 1 hour and up to 2 days ahead.
Heat grill to high. Bring steak up room temp for at least 20 minutes, then remove from bag, scraping off shallots, and sprinkle with salt and pepper. Grill, covered, turning once, until done, 8 to 10 min for medium-rare. Transfer to a cutting board and let rest 10 min.
Melt butter in a small frying pan, then add garlic and thyme and cook until simmering and fragrant, 2 minutes. Pour warm butter mixture over steak and slice thinly.
Serves 6 – 8.
This is the ultimate fall pasta recipe, roasted butternut squash with sage and brown butter.
1 butternut squash, peeled, seeded and cubed
Olive oil spray
20 sage leaves
8 oz pasta
4 TBSP butter
Salt and pepper
Preheat oven to 400. Place squash on a large baking sheet, toss with salt, pepper and 10 of the sage leaves and spray with olive oil. Roast 20 minutes then use a spatula to toss. Roast another 15 – 20 minutes until nicely browned. Set aside.
Cook pasta according to package.
In a 12 inch skillet, melt butter over medium heat, watch it closely, as it starts to darken add sage leaves, remove them as the crispy up, add squash and pasta, toss to coat well, stir in sage leaves.
Serve topped with a little parmesan.
This recipe is from Bon Appetit and it is amazing! These sweetish biscuits are addictive! I cut the recipe in half since I was just baking for 4. Glad I did because we would have inhaled all 2 dozen if I had not.
1 1/4 c flour
1/3 c sugar
1 1/4 tsp baking powder
1/2 c butter, chilled, cut into small pieces
1/3 c buttermilk
Preheat oven to 350.
In a food processor, combine dry ingredients and pulse to combine. Add butter and pulse until fine meal forms. Pour in buttermilk and pulse 2 or 3 times until just combined.
Use a 1 TBSP cookie scoop and place dough onto a parchment lined baking sheet. If the dough get too warn pop the sheet into the fridge for 15 minutes.
Bake for 25 – 30 minutes until golden brown.
Makes 12 small biscuits.
This one is from Patricia Wells’ Bistro Cookbook. It is amazing, but a LOT of work. I have a huge non-stick skillet and had to do 3 batches of potatoes. Thee recipe is amazing, so it’s worth the work.
2 lb potatoes, sliced thin
4 TBSP butter
Salt and pepper
3 cloves of garlic, minced
4 TBSP parsley, chopped
Preheat oven to 400.
In a large skillet melt the butter over medium high heat. Add a layer of potatoes, sprinkle with salt and cook them until crispy, flip over and repeat. Using tongs transfer them to a cast iron skillet. You want to make layers of potatoes, so do one layer then top with the next. Repeat until all the potatoes are cooked. Press down on the cake and place in the oven.
Bake for 20-25 minutes until nicely browned. Place little bits of butter on the sides on the pan allowing to melt, turn on stove if needed. Then carefully flip onto a plate. Top with garlic and parsley.
A friend tagged me on FB with this recipe from Bon Appetite so I had to try it. Use a wooden spoon on either side of the potato to keep from slicing all the way through.
4 – 6 small potatoes
½ c unsalted butter, melted, plus more for brushing
32 fresh sage leaves
Preheat oven to 400°. Cut potatoes crosswise into thin slices, stopping ¼” before cutting all the way through (use a wooden spoon laid next to potato to keep from slicing through).
Place potatoes on a rimmed baking sheet and gently press down on them to fan slices in one direction.
Brush potatoes all over with ½ c butter. Tuck 4 – 6 sage leaves into each potato; season with salt.
Roast potatoes, brushing occasionally with more butter, until fork-tender, golden brown, and crisp, 25–30 minutes.
This recipe is from F&W the only changes I made are to use butter instead of shortening and a lot less sugar. These are quite amazing!!
1 3/4 c flour
1 tsp salt
1 tsp cinnamon
1/4 tsp baking soda
1 c butter
1/4 c brown sugar or coconut palm sugar
13 oz Nutella
2 c rolled oats
Preheat oven to 375. Line two baking sheets with parchment or silicon mats.
Combine flour, salt, cinnamon and baking soda in a bowl.
In a stand mixer combine butter and sugar and mix until smooth and fluffy. Add eggs one at a time. Add Nutella. Mix in flour in 3 batches on low speed. Add oats.
Scoop 1 TBSP rounds onto baking sheets and bake for 8 – 10 minutes.
Makes about 5 dozen.
They had oysters at the farmers market this weekend – woo hoo! Now since they were already shucked I decided to play things safe and cook ’em. So I searched the web found a couple recipes for sriracha butter and came up with my own spicier version. I also finally used my mini calphlon pans.
4 TBSP butter, softened
3 – 4 tsp sriracha
1/4 tsp salt
1 small minced shallot
3 TBSP cilantro, minced
Combine all ingredients except oysters and panko and chill till ready to use.
Preheat your broiler or BBQ.
Divide oysters amount a shallow heat proof pan. Top with butter and sprinkle with panko. Cook 1- 2 minutes until panko starts to crisp up and butter bubbles.
If I lived in London I would be at Jerusalem every night, but I don’t so cooking recipes dork ottolenghi’s cookbooks will have to do. This one is from plenty, I used trader joes tagliatelle instead of making my own pasta. The flavors in this dish are out of this world!!
8 oz tagliatelle
Pinch of saffron
1 stick butter
2 TBSP olive oil
4 shallots, sliced thin
1 tsp ground ginger
1 tsp paprika
1 tsp ground coriander
1 tsp ground cinnamon
1 tsp cayenne
1/2 tsp chili flakes
1 tsp salt
2/3 c pine nuts
4 TBSP mint, chopped
4 TBSP parley, chopped
Cook pasta according package with saffron in the water.
Combine butter ingredients in a 12 inch skillet and cook over low heat until melted and combined.
Drain pasta and toss with butter, stir in herbs and serve.
This recipe is from Bon Appetite. It results in a buttery flakey skillet bread. I rolled them all out froze 1/2 since it makes about 8 servings.
1 tsp kosher salt
3 c all-purpose flour
6 TBSP unsalted butter, melted, plus more, room temperature, for brushing
Flaky sea salt
In a stand mixer with a bread hook combine salt and 3 c flour. Drizzle in melted butter; mix well. Gradually mix in ¾ c water. Knead until dough is shiny and very soft, about 5 minutes. Wrap in plastic; let rest in a warm spot at least 4 hours.
Divide dough into 8 – 10 pieces and, using your palm, roll into balls. Place balls on a baking sheet, cover with plastic wrap, and let rest 15 minutes.
Working with 1 piece at a time, roll out balls on an unfloured surface with a rolling pin into very thin rounds or ovals about 9” across. (If dough bounces back, cover with plastic and let rest a few minutes.)
Brush tops of rounds with room-temperature butter and sprinkle with sea salt. Roll up each round onto itself to create a long thin rope, then wind each rope around itself to create a tight coil.
Working with 1 coil at a time, roll out on an unfloured surface to 10” rounds no more than ⅛” thick. Stack as you go, separating with sheets of wax paper.
Heat a large cast-iron griddle or skillet over medium-high heat. Working 1 at a time, brush both sides of a dough round with room-temperature butter and cook until lightly blistered and cooked through, about 2 minutes per side. Transfer bread to a wire rack and sprinkle with sea salt.
This recipe is from Heritage of America Cookbook. I needed to come up with something for heritage week at my sons school, thank god I held on to this book. Our family is a Heinz 57 of European heritage so I got creative. My boys are both 5th generation Californians – so that’s the route I took. This almond shortbread cookies are perfect with a drizzle of chocolate.
1 1/2 c ground almonds
1 1/2 c whole wheat flour
1/2 c sugar
1 c butter, cut into small pieces
1/2 c chocolate chips
1 tsp canola oil
Preheat to 325.
In a food processor combine flour, sugar and ground almonds. Add butter and pulse until it resembles course meal. Pulse until the mixture comes together is smooth.
Divide the dough in half. On an I greased cookie sheet roll half the dough into a 9x5x1 inch rectangle. Repeat.
Bake for 20 to 25 minutes until the bottom starts to brown.
Cool 5 minutes the. Cut into sticks.
Melt the chocolate and canola oil into the microwave at 30% power for 40 seconds, stir, and repeat until melted. Drizzle over cookies.
Makes about 30 cookies.