Philly Cheesesteak Spring Rolls

Saveur December 2005























Serves 4

Dipping Sauce:
1/2 Cup Ketchup
1 1/2 Tablespoon Dijon Mustard
1 1/2 Tablespoon Honey
1/4 teaspoon Cayenne

Spring Rolls:
1/4 Cup Olive Oil
1 1/2 Pounds Beef top loin, trimmed and chopped
5 Ounces American Cheese, cut into 1/2 inch pieces
4 Ounces Provolone Cheese, cut into 1/2 inch pieces
8 Spring Roll Wrappers, 9 1/2 inch
6 Egg Yolk, beaten slightly
Canola Oil

For Dipping Sauce: Combine ketchup, mustard, honey, and cayenne in a small bowl. Cover and set aside.

For Spring Rolls: Heat olive oil in a large skillet over medium heat. Add beef and cook, stirring, until no longer pink, 5 to 7 minutes. Strain beef, discarding liquid, and return to skillet. Reduce heat to medium-low, stir in cheeses, and cook until cheeses melt, 2 to 3 minutes. Season with salt and pepper to taste and set aside to let cool.

Place 1 wrapper on a clean work surface, keeping other wrappers covered with plastic wrap. Brush entire surface with egg yolk. Form 1/4 of the beef mixture into an 8 inch log along one edge of the wrapper. Roll up wrapper, leaving ends open. Place a second wrapper on the work surface with a corner facing you, brush the corner with egg yolk, and lay the first roll across the bottom across of the second wrapper. Roll up wrapper, tightly folding the ends over halfway through. Press down slightly to seal and set aside. Repeat process with remaining wrappers and filling.

Pour canola oil into a heavy medium pot to a depth of 2 inches and heat over medium heat until temperature registers 350 degrees on a candy thermometer. Fry spring rolls in 2 batches, turning over halfway through, until golden brown, about 8 minutes. Cut into thirds on a plate, serve with sauce.

Steak Au Poivre

Gourmet January 2006
4 Top Loin Steak, 3/4-inch thick
1 Tablespoon Kosher Salt
2 Tablespoons Black Peppercorns, whole
1 Tablespoon Vegetable Oil
1/3 Cup Shallots, chopped fine
1/4 Cup Unsalted Butter, cut into 4 pieces
1/2 Cup Stock
3/4 Cup Heavy Cream

Preheat oven to 200 degrees. Pat steaks dry and season both sides with kosher salt.
Coarsely crush peppercorns in a sealed plastic bag with a meat pounder or bottom of a heavy skillet, then press pepper evenly onto both sides of steaks.

Heat a 12-inch heavy skillet (preferably cast-iron) over moderately high heat until hot, about 3 minutes, then add oil, swirling skillet, and saute steaks in 2 batches, turning over once, about 6 minutes per batch for medium rare.

Transfer steaks as cooked to a heat proof platter and keep warm in oven while making sauce.

Pour off fat from skillet, then add shallots and half of butter (2 tablespoons) to skillet and cook over moderately low heat, stirring and scraping up brown bits, until shallots are well-browned all over, 3 to 5 minutes. Add stock and boil, stirring, until reduced to a glaze, 2 to 3 minutes. Add cream and meat juice accumulated on platter and boil sauce, stirring occasionally, until reduced by half, 3 to 5 minutes. Add remaining 2 tablespoons of butter and cook over low heat, swirling skillet, until butter is incorporated. Serve sauce with steaks.

Lasagna

1 1/2 Pounds Ground Beef
1 Onion, Chopped
2 Cloves Garlic, Minced
1 Tablespoon Basil
1 Teaspoon Oregano
1 Tablespoon Brown Sugar
1 1/2 Teaspoons Salt
1 Can Diced Tomatoes (29oz)
2 Cans Tomato Paste (6oz)
10 Ounces Lasagna Noodles
2 Eggs
3 Cups Ricotta Cheese (1 1/2 pounds)
1/2 Cup Parmesan Cheese
2 Tablespoons Parsley
2 Teaspoons Salt
1/2 Teaspoon Pepper
1 Pound Mozzarella Cheese, Shredded
2 Tablespoons Parmesan Cheese, or Romano Cheese

In skillet brown ground beef, onion, and garlic, drain fat. Mix basil, oregano, brown sugar, 1 1/2 tsp. salt, diced tomatoes and paste. Simmer 30-45 minutes. Stir occasionally.

Preheat oven to 375. Bring large pot of water to a boil. Add noodles, cook 5-8 minutes or until tender. Lay noodles flat on towel and blot dry. In a medium bowl mix eggs, ricotta, Parmesan, parsley, 1 tsp. salt and pepper.

Layer 1/3 of noodles in bottom of 9 by 13 dish. Cover the noodles with 1/2 ricotta mix, 1/2 mozzarella and 1/3 of sauce. Repeat. Top with remaining noodles with sauces. Sprinkle Parmesan on top.

Bake fore 30 minutes or cheese is lightly browned. Let cool for 10 minutes.

Italian Meatballs

Joy of Cooking

















1 Pound Ground Beef
1 Garlic Clove
1/2 Cup Fresh Parsley, chopped
1/2 Cup Parmesan Cheese, grated
1 Small Onion, finely chopped
1/2 Cup Bread Crumbs, freshly ground
1 Egg, beaten
2 Tablespoons Tomato Paste
1 Teaspoon Salt
1/4 Teaspoon Black Pepper
1/2 Teaspoon Dried Oregano
1/2 Cup All-Purpose Flour
2 Tablespoons Olive Oil

Combine in a large bowl add, ground beef, garlic, parsley, Parmesan, onion, bread crumbs, egg, tomato paste, salt, pepper and oregano. Mix with your hands. Scoop out the mixture in heaping tablespoons and form into 2-inch balls.

Dredge the meatballs in flour. Heat the meatballs in a large skillet over medium heat with olive oil. Brown the meatballs in batches. Place in a baking pan and cook in the oven for 10 minutes at 350 degrees.

Glazed Meatloaf

allrecipes.com

1/2 Cup Ketchup
1/3 Cup Brown Sugar
1 Tablespoon Balsamic Vinegar
1 Teaspoon Dry Mustard
2 Pounds Lean Ground Beef
3 bread Slices, shredded
1/4 Cup Onion, diced
1 Egg, beaten
1 Cube Beef Bouillon, crumbled
3 Tablespoons Balsamic Vinegar

Preheat oven to 350 degrees F. In a small bowl, combine ketchup, brown sugar, 1 tablespoon balsamic vinegar and dry mustard until smooth.

In a large bowl, combine ground beef, shredded bread, onion, egg, bouillon, 3 tablespoons balsamic vinegar, and 1/3 cup of the ketchup mixture until well mixed. Form into a loaf and place on a cookie sheet.

Bake 1 hour. Pour off fat. Pour reserved ketchup mixture over loaf. Bake 10 minutes more.