So here is the latest creation that I made on the 4th of July. I had been moving for a bit and wasn't cooking as much, transitioning between kitchens at my old and new place. I am pleased to say that I have a fabulous new kitchen, perfect inspiration for my inner (frustrated) chef. So lots more recipes and pictures to come!
On the Fourth, I had a menu of Arugula with honey & pears paired with a buttery chardonnay; for the entree I chose pan-seared sirloin topped with blue cheese & blackberry reduction paired with a fruity Cabernet Sauvignon; for dessert, I whipped up a little Marscapone drizzled with honey & a light dusting of cinnamon served over an apple tart. We ate the meal so quickly that I only got a picture of the salad. All else was demolished without permanent record. Afterwards, we languished in our food coma while watching dvd's and fireworks through the windows of my new home. It was a great way for me to celebrate life, liberty and the pursuit of happiness and it brought new meaning to Independence Day for me. Vive La 'Merica!!
Pear & Honey Arugula Salad
2-3 cups of arugula
1 bosc pear, sliced thin
1-2 handfuls of Asiago cheese
2 handfuls of Pecans
Honey
Rinse the arugula and dry thoroughly. Place in large, shallow bowl or platter.
Arrange sliced pears on top of the leaves.
Sprinkle pecans and Asiago on top of the pears & leaves evenly.
Drizzle honey lightly on top, evenly making a few passes.
Optional: garnish with freshly ground pink peppercorns for color & a kick!
My friend ate this entire dish...it was a really large dish of it, too!!
Blue Cheese Crusted Sirloin with Blackberry Reduction
For the steaks, I placed each in a medium heat pan with a little Kerrygold butter or ghee (I like using enameled cast iron cookware like Le Creuset & Le Chef). Sear a few minutes on each side for a good mid-rare steak (my preferred temp).
Leave steaks in pan & sprinkle blue cheese on top. Heat oven to broil and place steaks inside, still in pan. Broil for 2-3 minutes, until the cheese browns slightly. USE AN OVEN MITT TO REMOVE THE PAN-IT WILL BE BLAZING HOT!!
Let the steaks rest and the cheese to cool.
Place blackberries & honey (or sugar) in a small pan. Reduce while constantly stirring & smashing with wooden spoon. Once bubbly and liquid (mostly), pour on top of steaks & cheese. Serve immediately.
Dessert is a breeze and this will pair well with pretty much any in-season fruit. You can get creative and add nuts to it, too.
Honey-sweetened Marscapone with Cinnamon
Spoon out desired amount of marscapone into a stainless steel bowl. Whisk briskly with honey. Dust lightly with cinnamon and serve on top or on side of fresh, in-season fruit. Easy-peasy, lemon-squeezy!
I cannot wait...I have a fig tree in my backyard and I'm eagerly awaiting it's harvest. Cross your fingers for me! If they produce a lot I will be posting lots of recipes!! So many options...
Remember that the best dishes are made with the freshest, in-season, local ingredients. This makes a world of difference in your cooking. Go to farmer's markets, stop at farmer's stands, and get inspired by the gorgeous food out there waiting to be picked!
