Thanksgiving Dinner 2012

This year I decided to try all new recipes for Thanksgiving dinner and I am happy I did. There are a few new favorites. Thank you Food and Wine magazine for having great recipes!

On the menu...

- Roasted beer brined turkey with onion gravy and bacon
- Quinoa with sweet potatoes and apples
- Lemony brussel sprout slaw
- Garlic and chive mashed potatoes
- Sausage, apple and cranberry nut stuffing
- stuffed mushrooms
- Pecan pie with candied ginger and rum

Peach Summer Salad

Last week I visited the local farmers market and as usual, purchased way too much fresh yummy food for one person. So what did I do? Made a new favorite summer salad, took it to a party and it was a huge hit. I hope you enjoy it too.

Ingredients
Baby Arugula
Fresh peaches
2 Garlic Cloves
Sea Salt
Olive Oil
Mixture of shaved Parmesan, Asiago and Pecorino cheeses
Fresh lemon juice

1. Peel and slice the peaches, sprinkle with lemon juice (this will keep them from turning brown. 
2. Place baby Arugula in a bowl and toss with just enough olive oil to coat lightly.
3. Peel and press the garlic cloves, add to the Arugula and toss to coat.
4. Add fresh ground sea salt to the salad mixture and toss. This is to taste.
5. Add the peaches with lemon juice.
6. Add the shaved cheeses and toss.

Serve with your favorite protein and enjoy!

Triangle Restaurant Week

Last night blvd.tv kicked of Triangle Restaurant Week with a cool party at Marbles Museum in Raleigh. I am excited to try some new restaurants and of course an all time favorite.

On the list for the is week...

- blue Mango
"blue MANGO offers delicious Indian cuisine in a stylish atmosphere. Our creative dishes are prepared with the freshest ingredients and the perfect combination of spices. Our soft lighting, attentive service and of course, superbly satisfying fare makes blue MANGO a perfect choice for an amazing experience." 

- Little Hen
"Little Hen restaurant is a family business owned by Regan and Dawn Stachler. It is born of our dream to create a restaurant we both believe would best showcase our joint knowledge and passion for food and service, while meeting the growing needs and demands of diners for accountable and sustainable farm-to-table cuisine. This would not be possible without our strong working partnership with local farmers."

- Zely and Ritz for The Pink Effect breast cancer dinner supporting earlier.org
"Zely & Ritz is all about fresh, organic, locally grown dishes. The food is beautifully presented, intensely flavorful and simply delicious. Chef Sarig uses local organic ingredients in unexpected ways to create fantastic culinary works of art.
What makes Zely & Ritz so special is that over half of our ingredients come from our farm, Coon Rock Farm. We are the only local restaurant that has its own farm delivering fresh produce and meats every day."

Grilled Sirloin with Anchovy-Lemon Butter and Broccoli Rabe

I served this dish last night with a side of Quinoa salad, it was delicious! Definitely on my list to make again. Healthy and quick, what's not to love.

Photo: Iain Bagwell; Styling: Cindy Barr

 Ingredients:

Cooking spray
1 (1-pound) boneless sirloin steak
1/2 teaspoon kosher salt, divided
3/8 teaspoon ground black pepper
2 tablespoons unsalted butter
1 1/2 teaspoons grated lemon rind, divided
1 teaspoon fresh lemon juice
1/2 teaspoon anchovy paste
1 teaspoon extra-virgin olive oil
1/4 cup pre-sliced onion
2 garlic cloves, sliced
1/4 teaspoon crushed red pepper
1/2 cup fat-free, lower-sodium chicken broth
8 ounces broccoli rabe (rapini), cut into pieces

Preparation:

1. Heat a grill pan over medium-high heat; coat with cooking spray. Sprinkle steak with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add steak to pan; cook for 3 minutes on each side. Let stand 5 minutes. Cut steak across grain into thin slices.

2. Place butter in a bowl. Microwave at HIGH 10 seconds. Add 1/8 teaspoon salt, 1/8 teaspoon pepper, 1/2 teaspoon rind, juice, and anchovy paste; stir until combined. Set aside.

3. Heat a skillet over medium-high heat. Add oil. Add onion; sauté 2 minutes. Add garlic and red pepper; sauté 30 seconds. Stir in broth and rabe; bring to a boil. Cover and simmer 3 minutes. Remove from heat; stir in remaining rind and salt.

4. Place 3 ounces steak and 1/2 cup rabe on each of 4 plates. Top each steak with 1 1/2 teaspoons butter.

Laura Zapalowski, Cooking Light 
MARCH 2012