Sage & Butter Filet Mignon with Yam Fries and Asparagus

Wow this blog has gathered a lot of dust! 6 months worth of dust… my excuse has always been that I don’t have enough time, but I finally admitted to myself that since I spend hours watching Real Housewives of Beverly Hills (judge away) and staring vacantly at Facebook, I have no excuse. Since I last posted we moved to a (way better) apartment closer to L.A., I started grad school and the boyfriend and I traveled to Rome and Sicily in December (major food post to come). Things have definitely been on the up and up and I am now settling into 20 days of spring break (thus, the rekindling of this site!). I’m hoping to infuse this blog with some broader topics though as I move forward (because there is more to life than grub) so be on the lookout for posts on fitness, music, health, DIY, fashion and general rants. I’ll first start by posting an easy recipe from last week.

As some friends and family know, I’ve been slowly leaning towards eating more and more Paleo (a.k.a. “the caveman diet”) and for a solid two weeks I was following Whole30, which is an even stricter version of Paleo where you only eat high-quality meat & fish, vegetables, fruits and certain fats like olive oil, seeds and nuts for 30 days. Well, I didn’t make it to 30 days. I technically didn’t make it past four days, but I’m going to be delusional and not count a certain night of excessive drinking post-performance. It just didn’t happen, alright?

I nonetheless feel amazing while eating Paleo and the more I research, read and experiment the more it makes sense. For the first time in a LONG time a lot of my stomach issues disappeared and I am now 10 pounds away from weighing what I did in highschool. How do you like them egg rolls? My only complaint is that we (non-cavemen) have unfortunately been conditioned to have something called variety. So, I am trying to figure out how to eat paleo “most of the time” while being able to dip into my fav non-paleo meals without getting too cray-cray. I mean, a life without pasta and wine is not a life.

With that said, let’s talk about STEAK:

Filet mignon is seriously my favorite cut of beef and is one of the many perks of eating Paleo. It melts in your mouth, is tender and soft and is a super low-maintenance cut. All l I did was salt & pepper it and then seared it over high heat until rare. I took some fresh, chopped sage and simmered it on low heat with a couple teaspoons of clarified butter (also know as “ghee”). I chopped up some yam fries and sautéed some fresh asparagus with shallots and olive oil, and had dinner ready in 20 minutes.

[I always cut the ends off my herbs, stick them in some water and cover to keep them fresh throughout the week.]

Oh, this is making me nostalgic. Lately I’ve been indulging in a little too much sugar, and half and half in my coffee, and spaghetti, and Trader Joe’s appetizers, and bites of the boyfriend’s Del Taco quesadillas, etc…. and the result is, I don’t feel too snazzy. I’m planning to return to the “straight and narrow” starting on Monday. I’d start back up tomorrow but we are visiting the fam for brunch and while I am a strong woman, I don’t know if I can (or really want to) pass on my Dad’s amazing waffles. Before I head to sleep though, look! I bought some new Asics so I can look cool at the gym again. My old running shoes had holes in them (yes, plural) and they squeaked. I was getting some funny looks from the little old ladies at the YMCA. But now I’ll show them!

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Braised Lamb Chops & Asparagus Risotto

I’ve classified this under “Danielle’s Favorite Meals.”

There’s really not much to say about this dish: it was amazing, and it’s definitely a pairing I want to store in my virtual cookbook and bring out when I want to woo someone or prove to people that I am sophisticated…

Once in a rare while I will come up with an original “recipe” (i.e. I’ll throw whatever I have in the fridge together in a makeshift dinner), but usually I steal other people’s tested recipes for my kitchen. Sometimes they are fantastic, others are… well, not so fantastic. That’s where this blog comes in. I want to be able to remember the good ones and let the other failed recipes fade away like a bad trip to Souplantation.

In this case, both the balsamic reduction and risotto were recipes I found online, and both turned out amazing. I’ve just copied and pasted them here- don’t judge me. I’m way too tired and behind in posts to type out these recipe and  add my personalized notes to them, and since I didn’t change much of anything in either one, there’s no need to.

Lamb & Balsamic Reduction a la All Recipes:

Ingredients

  • 3/4 teaspoon dried rosemary
  • 1/4 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • salt & pepper to taste
  • 4 lamb chops (3/4 inch thick)
  • 1 tablespoon olive oil
  • 1/4 cup minced shallots
  • 1/3 cup aged balsamic vinegar
  • 3/4 cup chicken broth
  • 1 tablespoon butter

Directions

  1. In a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside for 15 minutes to absorb the flavors.
  2. Heat olive oil in a large skillet over medium-high heat. Place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. Remove from the skillet, and keep warm on a serving platter.
  3. Add shallots to the skillet, and cook for a few minutes, just until browned. Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. If you don’t, the sauce will be runny and not good. Remove from heat, and stir in the butter. Pour over the lamb chops, and serve.

Asparagus Risotto a la New York Times

Adapted from Mario Batali

Time: 45 minutes

1 pound asparagus, peeled, trimmed and cut into one-inch-long pieces, tips reserved
4 to 6 cups chicken or vegetable stock
2 tablespoons extra virgin olive oil
3 tablespoons butter
1/3 medium red onion, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
Salt to taste
1/2 cup grated Parmesan cheese.

1. Bring a pot of water to a boil. Add half the asparagus stalks and cook until quite soft, at least 5 minutes. Rinse quickly under cold water. Put cooked asparagus in a blender or food processor and add just enough water to allow machine to puree until smooth; set aside.

2. Put stock in a medium saucepan over low heat. Put oil and 1 tablespoon butter in a large, deep nonstick skillet over medium heat. When it is hot, add onion, stirring occasionally until it softens, 3 to 5 minutes.

3. Add rice and cook, stirring occasionally, until it is glossy, about 2 to 3 minutes. Add white wine, stir, and let liquid bubble away. Add a large pinch of salt. Add warmed stock, 1/2 cup or so at a time, stirring occasionally. Each time stock has just about evaporated, add more.

4. After about 15 minutes, add remaining asparagus pieces and tips, continuing to add stock when necessary. In 5 minutes, begin tasting rice. You want it to be tender but with a bit of crunch; it could take as long as 30 minutes total to reach this stage. When it does, stir in 1/2 cup asparagus puree. Remove skillet from heat, add remaining butter and stir briskly. Add Parmesan and stir briskly, then taste and adjust seasoning. Risotto should be slightly soupy. Serve immediately.

Yield: 3 to 4 servings.

Salmon, Fusilli & Homemade Pesto

I am so behind on posts, it’s border-line ridiculous. I have dozens of great recipes and posts to publish and I am devoting tonight towards writing  a few entries.

This morning Dhiren and I were talking about the impending New Year and 2012. I was complaining expressing how overwhelmed I feel with all my “projects.” I love photography, cooking, teaching and singing equally, but finding time for all of those things in one day is close to impossible. On top of this, I’m also committed to getting fit and losing weight (down 10lbs since September!) and that takes tons of time and a wholelotta commitment as well. Days when I’m able to sing, get some photography work done, cook, eat well, practice, work out and teach come about once a month. Most days I’m left feeling… frazzled.

BUT, Dhiren reminded me that the beauty of this food blog is that it helps to keep me sane. It’s nice having a hobby where you don’t feel a pressure make money with. It’s a total labor of love. And since I need to eat  on a daily basis (sometimes hourly) it’s easy to incorporate it in my life. So here’s a toast to this food blog, for keeping me sane in 2011 and giving me the chance to test out a LOT of different recipes and ideas in the kitchen.

Today I’m highlighting one of the tastiest dishes I’ve had in a long time– oh, and it’s healthy too! Salmon on a bed of fusilli topped with homemade pesto. Dhiren made the pesto, and since it’s his recipe, I’m going to ask him to write a guest post on it soon. This doesn’t even warrant a recipe, since I didn’t season the fish myself either.

I simply bought a package of Wild Pacific Chimichuri salmon at TJ’s, boiled the pasta, let Dhiren make the pesto and threw it all together. This was literally ready in 15 minutes! I LOVE easy, filling meals that keep you full for a long time.

The next couple posts will be much more detailed. Stay tuned for Sicilian Fig Cookies, Homemade Calzone and Bread Pudding! MMM. ‘Tis the season to break your diets.

Phase 1: Day 2

Artificial sweeteners= digestive hell.

But at least I resisted Monica’s double chocolate dulce de leche cake and lots of pizza at Christian’s birthday party today.   I ate about two pounds of veggies and guacamole.  I’m too tired to post my food intake today, so instead it’s Recipe Time with Danielle at Nummy Nums.

Before my diet I made delectable 6 layer “Dream Bars” for a potluck.  They came out really, really rich but were a hit.  I’m a messy cook though– I literally thought I was retarded at one point because I kept opening up the packages of chips and graham crackers and each time they would fly across the room everywhere.  This happened about 5 times total.

Heat up one stick of butter in a large 9×13 baking tray.  Once melted, top with 1 ½ cups of graham crackers.  Add a bag of chocolate chips, a bag of butterscotch (or any other type of melt-able chips) and 1 ½ cups of sweetened coconut.  Then drizzle one can of condensed milk over it and bake for about 20 minutes on 350 or so.  Enjoy the heart attack and indigestion.

On a more healthier note, last night I made myself a delicious turkey “burger” topped with onions, tomatoes and Goddess dressing along with some grilled, seasoned turkey-wrapped asparagus.  I actually really, really liked asparagus.

God bless the George Foreman Lean Mean Fat Grilling Machine.  This whole meal took about 15 minutes.