Wish Upon A Dish

June 9, 2017

Steak & Potato Salad ♥ a cool version of a steakhouse dinner

Whenever I get back from vacation, I find that it is the best time to pull food from the freezer before filling up that empty fridge.
It so happened that when The Nudge grabbed a filet mignon to defrost, he did not realize there were two fillets in the same bag.
Not a problem, I would grill them both and use the second one to make a steak & potato salad for dinner during the week.

Potatoes made the vacation food purge as well as a half dozen eggs, blue cheese crumbles and a container of sour cream.
All I needed to purchase was lettuce, tomato and fresh horseradish.

I have to say that this was a pleasant delicious surprise after eating my daily garden salad for lunch everyday.
I kept it simple and the only thing I had to cook was the roasted potatoes and hard cooked eggs.
Next time I put steak on the menu I will remember to buy more than we normally eat so that I can make this salad again.

You are probably thinking that this salad doesn't sound all that impressive with the basic ingredients used, so why put this on my list of "must make again" meals?

It was the horseradish cream dressing that took it up a notch. I usually buy fresh horseradish root when we put fresh oysters and shrimp cocktail on the menu and I love it so but never get many other chances to cook with it. Probably why this salad made the cut.

If you do not eat much steak, I would suggest buying sliced roast beef from the deli man when it goes on sale. You can even by precooked hard boiled eggs, bagged salad & my supermarket sells roasted potato wedges. Really is an easy weeknight meal sure to impress.

Steak & Potato Salad with Horseradish Cream Dressing
makes 2 dinner & 1 lunch salad

* 1 (6oz) grilled filet mignon or 6oz deli roast beef
* 1 tomato, sliced
* 2 potatoes, 1" chunks
* vegetable oil
* 3 hard boiled eggs, sliced
* 1/2 cup blue cheese crumbles
* 2-3 cups chopped lettuce, your favorite
* chopped chives or lettuce or basil

Coat potatoes with oil and roast for 45 minutes at 400°. Season with salt & pepper.

Horseradish Dressing:
* 1/4 cup sour cream
* 3 tablespoons freshly grated horseradish root, or prepared horseradish
* 2 teaspoons chopped fresh chives
* 1 teaspoon honey
* 2 teaspoons red wine vinegar
* 1 teaspoon milk (if sauce is too thick)
* Kosher salt, freshly ground pepper

 Mix ingredients with hand blender or small processor. Thin with milk if needed.

May 21, 2017

Cocktails and Mocktails for May Celebrations ♥ #The Recipe ReDux May Challenge

Cocktails and Mocktails for May Celebrations
Showers and celebrations with friends abound this time of year. Show us your healthy, colorful drink concoctions for festivities like bridal showers and graduation celebrations.

I have been making this sangria for over 40 years. Even today, except for swapping the white wine with Prosecco, it's the same recipe and I would not change a thing.

For those of you lucky enough to have watched The Frugal Gourmet, you might remember this recipe. Could make this in my sleep.

The beauty is it can be a mocktail or a cocktail. The simple swap of a good white grape juice, orange syrup and club soda along with the fruits, make this the perfect non-alcoholic drink to cool you down in the middle of the summer.
For those of you who want a light, easy and fruity drink, this is for you.

White Sangria
inspiration from Jeff Smith (the Frugal Gourmet)

* 1 bottle Prosecco or 3 cups white grape juice & 1 cup club soda
* 1 tablespoon sugar
* 1/2 cup orange juice
* 1/4 cup triple sec (or orange syrup)
* 1 tablespoon brandy
* 1/2 orange, sliced
* 1/2 lime and lemon, sliced
* Handful grapes, optional

Mix all ingredients in a large pitcher and refrigerate for minimum 2 hours for optimal flavor.


April 24, 2017

Persian Onion Soup with Poached Eggs ♥ Soup for Two

I am totally intrigued with European spice blends.
If you are like me and want to bump up the volume on your food you need to play with your spices, and that means going back to school and familiarize yourself on the history of spices and the Spice Trail.

No question that French Onion Soup reigns supreme in this house, so when I saw this recipe for Persian Onion Soup, I made a copy and tucked it into my Wish List folder.

Before the heat of summer arrives, there are still a few Souper Monday's ahead and today was THE day I finally pulled out that recipe.
One of those 5+ spice wonders, it was on the table in under an hour. I loved the warmth of the traditional Middle Eastern spices and the sweetness of the caramelized onions.

The seal on the deal was the eggs poached into the soup.
OMG, we love Eggs in Purgatory in this house so what could possibly not be a no-brainer than this technique. Imagine the flavor the whites will absorb from all those warming exotic spices.

Super easy to make and including the time it takes for the caramelizing of the onions, can be on the table in under an hour. Plan ahead and cook the onions earlier in the week. Better yet, make a big batch in your slow cooker, measure portions and freeze them in zippy bags.

The turmeric stains everything a bright orange color and that includes the eggs. If you would prefer white eggs, poach them in a separate pot.

I sauteed escarole to add a bitter element along with green power.

Persian Onion Soup with Poached Eggs
makes 2 bowls

* 1 tablespoon unsalted butter
* 1 tablespoon vegetable oil
* 4 small yellow onions (around 400g), finely sliced
* 1 tablespoon corn starch
* 5 cups vegetable or chicken stock
* 1/2 teaspoon turmeric
* 1/2 teaspoon ground cumin
* 1/4 teaspoon cayenne
* 1/2 teaspoon ground coriander
* 1/2 teaspoon dried mint\
* 1 tablespoon lemon juice
* 1 tablespoon honey
* 2 eggs, room temperature
* Salt & pepper to taste
* Chopped parsley for garnish, optional

(if you do not want to buy bottles of each spice, 2 1/2 teaspoons of your favorite curry will do just fine)

1. Melt the butter with the oil in a heavy stockpot.
Add the onions and saute on low, stirring every 10-15 minutes until the onions are tender and golden (about 35 minutes).
2. Add the corn starch to the onions and cook for 2 minutes. Add the spices, stirring to combine and then the stock. When the soup comes to a boil, lower the heat and add the lemon juice and honey.
3. Season to taste, with the salt & pepper.
4. Right before serving bring the soup to a simmer and add the eggs, one at a time at different sides of the pot.
5. Cover the pot and cook for a few minutes. The whites should be firm and the yolk a pale yellow.
Remember, they will continue to cook until you serve them up.

I sliced a baguette for dipping in the broth.