Please read the concept behind Notes From The Kitchen HERE
Sorry I have been very busy the past week but I am back on it and will be getting more articles out now that I have some free time.
Ok I am also going to do this one in multiple parts (get used to it!). The tenderloin was juicy and perfectly cooked with just a hint of rosemary. The asparagus had the same hint of of herbs and a rustic earthiness to it. The highlight may have been the raw squash salad I served as an appetizer or the pot de cream that I made for desert (not tom’s recipes but very good).
Ingredients you will need (serves 6):
Herb Roasted Steak
6 6-
6 sprigs of rosemary
2-
6 slices of bacon
1 cup sugar
Balsamic Onion Marmalade
4 onions julienned (cut from top to bottom, not in rings)
2/3 cup Balsamic Vinegar
1/3 cup Sugar
Pan Roasted Asparagus
18 stalks of thick asparagus
2-
2-
Raw Squash Salad
¼ cup dried currants
1 teaspoon cayenne pepper
¼ cup raw pine nuts
2 medium yellow squash, seeded and julienned
2 medium green zucchini, seeded and julienned
1 green Serrano chile, thinly sliced
¼ cup Extra Virgin olive oil
juice from 1 lemon
½ bunch mint, thinly sliced
¼ cup chopped oil-
¼ cup sliced ricotta salata
Pot De Creme
1 1/2 cups heavy cream
3/4 pound milk chocolate, chopped
Sea salt, crushed pretzels and crème fraîche, for serving
Note about ingredients: assume you need to salt and pepper everything. Always use higher quality salt either kosher or gray, and freshly cracked pepper. Also assume you will need peanut or grapeseed oil. Never cook with extra virgin olive oil it smokes too easily and has flavor that will show up in the food.
Part One: Preparing the Raw Squash Salad
Part Two: Making the Balsamic Onion Marmalade and the Candied Bacon
Part Three: Pan Roasting the Steak and Asparagus
Sd
excellent winter meal.
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