Grilled New York Strip Steak

Yesterday was Dr. Sweetpea's birthday and he asked for a delicious steak dinner. I was watching Ina Garten on Food Network recently and saw her make a dry rub for her steak and decided to try her recipe. I'm not surprised that the steak was amazing! Dr. Sweetpea loved his steak so much that he asked me to make it for him every year on his birthday.

Grilled New York Strip Steak

(Source: Ina Garten)

Kosher salt and freshly ground black pepper

2 teaspoons light brown sugar

2 teaspoons ground coffee (regular or decaf)

1 teaspoon (dried) granulated garlic

1 teaspoon chipotle chile powder

1 teaspoon crushed red pepper flakes

3 (1½-inch-thick) New York strip steaks

1½ tablespoons good olive oil

In a small bowl, combine 2 tablespoons salt, 1 tablespoon black pepper, the brown sugar, coffee, garlic, chipotle powder, and red pepper flakes. Pat the steaks dry with paper towels, place them in a baking dish, and rub them all over with the olive oil. Rub the steaks on both sides with the spice mix, using it all. Cover the dish and refrigerate for at least 2 hours to allow the flavors to get into the meat.

When ready to cook, heat enough charcoal to cover half of the grill (I fill a charcoal chimney ¾ full). Pour a layer of hot coals on one side of the grill, leaving the other side empty.

Cook the steaks on the hot side of the grill for exactly 2 minutes on one side, turn them over, and cook for exactly 2 minutes on the other side. Move the steaks to the cool side of the grill, put the lid on, check to be sure the vents are open, and cook for 8 to 10 minutes, until an instant-read thermometer inserted sideways into the middle of the steak registers between 115 and 120 degrees for medium rare and 120 and 125 degrees for medium. Transfer the steaks to a plate, cover the plate tightly with aluminum foil, and allow to rest for 15 minutes. Remove the foil after 15 minutes or the steaks will continue to cook. Slice the steaks, sprinkle with salt, and serve hot or warm.

French Canele

I've become obsessed with deserts that are served in European countries. I think they look absolutely divine and since they are hard to find in the US, I've been looking at recipes to try making them at home. One of my favorite chefs on Youtube is Bruno Albouze and I knew that his Canele recipe would be top notch since he made these in a bakery in Bordeaux. I've never had a Canele before, so I wasn't quite sure what to expect but Bruno's recipe does not disappoint! It was sweet, custardy, and perfect! Dr. Sweetpea ate three in one sitting! The only change that I made to his recipe was using the oven temperature and baking time from the Saveur website.

Caneles de Bordeaux 

(Source: Bruno Albouze and  Niko Triantafillou from Saveur)

500 ml whole milk

45 grams unsalted butter

1 vanilla bean, scrape the seeds

80 grams egg yolks

120 grams all purpose flour

30 grams corn starch

225 grams granulated sugar

20 ml dark rum

20 ml Grand Marnier

Bring milk, vanilla bean seeds, and butter to 185 Fahrenheit over low/medium heat (I even added my vanilla pods into this mixture). In a separate bowl, whisk together the egg yolks and slowly add in the hot milk mixture. Whisk until thoroughly combined. In a separate bowl, combine flour, corn starch, and sugar. Slowly pour the milk mixture into the bowl with the flour. Whisk until thoroughly combined. Mix in the dark rum and Grand Marnier. Let this mixture rest in the refrigerator for at least 12 hours (I let mine rest for 24 hours because I read online that it’s better to have the mixture rest undisturbed longer). Preheat the oven to 450 degrees and coat the molds lightly with nonstick baking spray. Retrieve the batter from the fridge and stir gently with a rubber spatula to redistribute any flour and vanilla seeds that have settled to the bottom. Remove the vanilla pods and discard. Pour 71 grams of batter into each canele mold. Transfer to the oven and immediately turn the oven temperature down to 425F. Bake for 15 minutes, then lower the temperature down to 350F and continue baking for 1 hour (Nikko's recipe indicates that the caneles should be baked for 1 hour 50 minutes but I only baked them for 1 hour). Remove the pan from the oven and let the caneles cool int heir molds for 10 minutes before unmolding unto cooler rack

  

Skillet Seared Salmon with Garlic Lemon Butter Sauce

This is such an easy and delicious midweek dinner. Dr. Sweetpea loves salmon at least once a week and I tried this recipe since the salmon is served with a garlic lemon butter sauce. Dr. Sweetpea devoured his meal and ate the rest of the salmon that was left over too! This is definitely a keeper for us.

Skillet Seared Salmon with Garlic Lemon Butter Sauce

(Source: Cooking Classy) 

4 (6 oz) skinless salmon fillets (about 1-inch thick)

Salt and freshly ground black pepper

2 tsp olive oil

2 garlic cloves , minced

1/4 cup low-sodium chicken broth

2 Tbsp fresh lemon juice

3 Tbsp + 1 tsp unsalted butter , diced into 1 Tbsp pieces

1/2 tsp honey

2 Tbsp minced fresh parsley

Lemon slices for garnish (optional)

Remove salmon fillets from refrigerator and allow to rest at room temperature 10 minutes.

Meanwhile prepared garlic lemon butter sauce. In a small saucepan melt 1 tsp butter over medium heat.

Add garlic and saute until lightly golden brown, about 1 - 2 minutes. Pour in chicken broth and lemon juice. Let sauce simmer until it has reduced by half (to about 3 Tbsp), about 3 minutes. Stir in butter and honey and whisk until combined, set sauce aside. Dab both sides of salmon dry with paper towels, season both sides with salt and pepper. Heat olive oil in a (heavy) 12-inch non-stick skillet over medium-high heat. Once oil is shimmering add salmon and cook about 4 minutes on the first side until golden brown on bottom then flip and cook salmon on opposite side until salmon has cooked through, about 2 - 3 minutes longer. Plate salmon (leaving oil in pan) and drizzle each serving generously with butter sauce, sprinkle with parsley and garnish with lemon slices if desired. Serve. 

The Best Homemade Meatballs

If you love spaghetti and meatballs as much as we do, then you must make Ina Garten's meatball recipe. I wasn't surprised that these meatballs are the best that I've ever had since Ina's recipes are always a hit. These meatballs came together quickly and both of us devoured our meal because the meatballs and marinara were just the best that we've had in a while. Definitely a keeper! 

Meatballs and Marinara

(Source: Ina Garten)

For the meatballs:

1/2 pound ground veal**

1/2 pound ground pork

1 pound ground beef

1 cup fresh white bread crumbs (4 slices, crusts removed)

1/4 cup seasoned dry bread crumbs

2 tablespoons chopped fresh flat-leaf parsley

1/2 cup freshly grated Parmesan cheese

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon ground nutmeg

1 extra-large egg, beaten

Vegetable oil

Olive oil

For the sauce:

1 tablespoon good olive oil

1 cup chopped yellow onion (1 onion)

1 1/2 teaspoons minced garlic

1/2 cup good red wine, such as Chianti

1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped

1 tablespoon chopped fresh flat-leaf parsley

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

For serving:

1 1/2 pounds spaghetti, cooked according to package directions

Freshly grated Parmesan

Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.

Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan.

For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.

Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan.

**I didn't use veal but made the meatballs using a mixture of 1 pound ground beef and 1 pound ground pork**

Sour Cream Coffee Cake with Brown Sugar Pecan Streusel

This is the BEST coffee cake that I've ever eaten or made! Dr. Sweetpea took one bite and raved about how he's never had coffee cake this good either. Yes, it's a bit time consuming, but it's 100% work it to take the time to make this coffee cake from scratch. This is definitely something I'll make when we have guests over or to serve for breakfast during the holiday season. 

Sour Cream Coffee Cake with Brown Sugar Pecan Streusel

(Source: America's Test Kitchen)

STREUSEL

¾             cup unbleached all-purpose flour (3 3/4 ounces)

¾             cup granulated sugar (5 1/4 ounces)

½             cup packed dark brown sugar (3 1/2 ounces)

2              tablespoons ground cinnamon

2              tablespoons unsalted butter, cold, cut into 2 pieces

1              cup pecans, chopped

CAKE

12           tablespoons unsalted butter (1 1/2 sticks), softened but still cool, cut into 1/2-inch cubes, plus 2 tablespoons softened butter for greasing pan

4              large eggs

1 ½         cups sour cream

1              tablespoon vanilla extract

2 ¼         cups unbleached all-purpose flour (11 1/2 ounces)

1 ¼         cups granulated sugar (8 3/4 ounces)

1              tablespoon baking powder

¾             teaspoon baking soda

¾             teaspoon table salt

For the streusel: In food processor, process flour, granulated sugar, 1/4 cup dark brown sugar, and cinnamon until combined, about 15 seconds. Transfer 1 1/4 cups of flour/sugar mixture to small bowl; stir in remaining 1/4 cup brown sugar and set aside to use for streusel filling. Add butter and pecans to mixture in food processor; pulse until nuts and butter resemble small pebbly pieces, about ten 1-second pulses. Set aside to use as streusel topping.

For the cake: Adjust oven rack to lowest position and heat oven to 350 degrees. Grease 10-inch tube pan with 2 tablespoons softened butter. Whisk eggs, 1 cup sour cream, and vanilla in medium bowl until combined.

Combine flour, sugar, baking powder, baking soda, and salt in bowl of standing mixer; mix on low speed for 30 seconds to blend. Add butter and remaining 1/2 cup sour cream; mix on low speed until dry ingredients are moistened and mixture resembles wet sand, with few large butter pieces remaining, about 1 1/2 minutes. Increase to medium speed and beat until batter comes together, about 10 seconds; scrape down sides of bowl with rubber spatula. Lower speed to medium-low and gradually add egg mixture in 3 additions, beating for 20 seconds after each and scraping down sides of bowl. Increase speed to medium-high and beat until batter is light and fluffy, about 1 minute.

Using rubber spatula, spread 2 cups batter in bottom of prepared pan, smoothing surface. Sprinkle evenly with 3/4 cup streusel filling (without butter or nuts). Repeat with another 2 cups batter and remaining 3/4 cup streusel filling (without butter or nuts). Spread remaining batter over, then sprinkle with streusel topping (with butter and nuts).

Bake until cake feels firm to touch and long toothpick or skewer inserted into center comes out clean (bits of sugar from streusel may cling to tester), 50 to 60 minutes. Cool cake in pan on wire rack 30 minutes. Invert cake onto rimmed baking sheet (cake will be streusel-side down); remove tube pan, place wire rack on top of cake, and reinvert cake streusel-side up. Cool to room temperature, about 2 hours. Cut into wedges and serve. (Cake can be wrapped in foil and stored at room temperature for up to 5 days.)

Creamy Corn and Tomato Pasta Bake

It's starting to get warm here in Houston so I've been having cravings for corn since it's the ultimate summer food. I came across this pasta recipe from America's Test Kitchen and as soon as I saw that corn and tomatoes are a huge part of this dish, I had to make it. It came together quickly, made our kitchen smell amazing, and was a total hit. Dr. Sweetpea RAVED about how good this dish was and told me to make this at least on a monthly basis. Definitely a keeper for us.

Creamy Corn and Tomato Pasta Bake

(Source: America's Test Kitchen) 

1 pound penne

Salt and pepper

2 tablespoons extra-virgin olive oil

1 onion, chopped

3 garlic cloves, minced

1 tablespoon minced fresh thyme or 1 teaspoon dried

1/8 teaspoon red pepper flakes

1/4 cup all-purpose flour

2 cups vegetable broth

2 cups heavy cream

1/2 cup dry white wine

4 ears of corn, kernels cut from cobs

8 ounces fontina cheese, shredded (2 cups)

2 ounces Parmesan cheese, grated (1 cup)

1 pound cherry tomatoes, halved

1 tablespoon chopped fresh basil, parsley, or tarragon4

Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt cook, stirring often, until just beginning to soften, about 5 minutes. Drain pasta in colander and toss with 1 tablespoon oil; set aside.

Adjust oven rack to middle position and heat oven to 400 degrees. Dry now-empty pot and heat remaining 1 tablespoon oil over medium heat until shimmering. Add onion, 1 teaspoon salt, and ½ teaspoon pepper and cook until softened, about 5 minutes. Stir in garlic, thyme, and pepper flakes and cook until fragrant, about 30 seconds. Add flour and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in broth, cream, and wine, smoothing out any lumps. Stir in corn and bring to simmer.

Off heat, gradually whisk in 1 cup fontina and ½ cup Parmesan into sauce until cheese is melted and sauce is smooth. Stir in tomatoes and pasta, breaking up any clumps. Transfer pasta mixture to 13 by 9-inch baking dish and sprinkle with remaining 1 cup fontina and ½ cup Parmesan.

Place baking dish on aluminum foil–lined rimmed baking sheet and bake until golden and bubbling around edges, 25 to 35 minutes. Let casserole cool for 20 minutes. Sprinkle with basil and serve.

Strawberries and Cream Popsicles

While Dr. Sweetpea and I were walking around Hermann Park a few days ago, we came across a popsicle stand that sold popsicles that were freshly made. We devoured ours within minutes and realized we can make some at home ourselves. We bought Popsicle molds the very next day through Amazon and decided the one we should try first were the Strawberry Popsicles. Y'all, if you love the frozen fruit bars that you buy at the grocery store, then you HAVE to make these popsicles at home. These are SO much better!

Strawberries and Cream Popsicles 

(Source: People's Pops Cookbook) 

Just over 1 pound (4 cups) strawberries, hulled

3/4 cup plus 2 tablespoons (7 fl oz) simple syrup

1/4 cup heavy cream (I used half and half but increased to about 1/2 cup)

1 tablespoon freshly squeezed lemon juice, if needed

Puree the strawberries in a food processor. You should have about 2 cups (16 fl oz) of puree. Transfer the pureed strawberries to a bowl or measuring pitcher with a pouring spout and add the simple syrup. Stir well to combine. Add the cream and mix according to your aesthetic preference. Taste; the mixture should be sweet and mouth-fillingly creamy but not cloying. Adjust to taste, adding the lemon juice if the mixture tastes a little flat. Pour the mixture into your ice pop molds, leaving a little bit of room at the top for the mixture to expand. Insert sticks and freeze until solid, 4 to 5 hours. Unmold and transfer to plastic bags for storage or serve at once. 

Simple Syrup

2/3 cup (5 oz) organic cane sugar

2/3 cup (5 oz) water

Combine the sugar and water in a small saucepan and bring to a simmer over medium-high heat, stirring until the sugar dissolves and the mixture is transparent. Turn off the heat and let cool. Add any spices before the mixture starts to simmer; add any herbs only after you've turned off the heat. Store plain and infused syrups in sealed containers in the fridge.