Gabriela's Kitchen

This SPECIAL meal is more involved than most we make because it was Valentines Day / Saturday so we had more time to devote to shopping and cooking. But true to what we set out to teach you on this blog, it is simple and cheap to make without sacrificing taste and elegance. These recipes result from being familiar with the ingredients and in the kitchen – feel free to improvise! (Please note that this meal also translates in to three wonderful leftover dishes).

Appetizer: Olives, capers and pickled onions (Valentines Day Present, see here)

feta cheese

olive oil & balsamic vinegar

sourdough bread

I suggest buying these in bulk and having these ingredient on hand at all times. They not only make great hors d’oeuvres for guest who stop by unexpectedly for a glass of red wine before you all head out for the night, but can make a salad a little more elegant or add nice garnish to a variety of dishes. Munch away!

Salad: Beet and green bean salad

Ingredients: 5 medium fresh beets

1/2 pound fresh green beans (two generous handfuls)

1/2 head of red leaf or romaine lettuce chopped

1/2 red onion sliced + 1/3 cup olive oil (soaked for 1 hour before adding to salad)

1/8 cup sliced almonds lightly toasted in your oven* (you should buy these in bulk and always have on hand)

1/8 cup crumbled feta

1/4 cup balsamic vinegar

Chop the stems and roots off the beets. Boil for 30 minutes until tender. Cool. Peel off beet skins (your hands will work just fine. Cut in half and then quarter each half (One beet = 8 slices). Toss with all other ingredients.

*careful not to burn them!

Meat: Rib Eye: Marinade a’la Alex Go Ahead!  Buy a $15 organic steak, it’ll be better rare!

Marinade:

Rosemary, ginger, green chile flakes (hot pepper from Dominoes is just fine), salt, less than a spoonful of dijon mustard, several spoonfuls of olive oil, a splash of orange juice (or a squeezed lime), red wine vinegar (or a larger spash of  balsamic vinegar and Carlo Rossi Burgandy) to just cover the steak, all in a ziplock bag.

Put meat aside and cook when all other parts of the meal are completely ready to eat.

Cooking Directions:

Refrigerate for 1-4 hours, then let it come to room temperature before cooking.  Preheat a cast iron (or copper bottom, or whatever you got that is oven-safe) pan in the oven to 500°, then remove and throw in the steak to sear for 30-45 seconds a side over heat.  Then place it back in the oven to cook for about 90-120 seconds a side.  Add pepper to taste.  Serve Rare-Medium Rare.

 

Vegetable Side: Basic Sauteed Asparagus

Ingredients: 1 bunch fresh asparagus

1/4 red onion (remember you have some left from the salad!)

Sea salt to taste

1 Tbs. olive oil

1/4 cup hot water

Chop off tough (1 inch of the bottom) end of asparagus spears. Heat skillet with olive oil and onions. Cook on medium for 2 minutes. Add asparagus and hot water (carful not to splatter yourself!). Cook until tender (I’m not giving you a time- just taste it- it’ll be somewhere between 10-20 minutes depending on your stove).

Starch Side: Basic Scalloped Potatoes (without cheese!)

Ingredients: 3 medium potatoes(any basic variety of potato will do)

Olive oil

Seasoning (whatever you’re feelin’)

Preheat oven to 450*. Wash potato. Leave skin on. Slice thin (think almost potato chip but with out the struggle 1/8 – 1/16th inch?). Place on cookie sheets. Brush both sides with Olive oil and sprinkle with seasoning. I used parmesan, lavendar, rosmary and sea salt- but you can use any thing you want. Season salt or Garlic salt or Chili powder or Italian mix -whatever. Bake for 10-15 minute, flip, bake until slightly crisp (another 10-15).

Tip: Make sure you slice the potatoes evenly so they cook at the same rate!

Bread: Making regular bread better!

Lightly brush your bread (slices of choice) with olive oil mixed with crushed garlic on both sides and sprinkle with sea salt. Grill in pan (cast iron is the best but whatever you have is fine) or toast in oven.

Place in dry/clean kitchen towel or basket lined with napkins to keep warm. Buen Provecho.

*I don’t recommend the corn if you want a cohesive menu. I just made it because Alex loves fresh corn and it was Valentines Day and I luv him.