No grill? No worry! Photo courtesy Allen
Brothers, a NIBBLE Top Pick Of The Week.
You don’t have to have an outdoor or indoor grill to make a great steak. Try this chef-honed technique that uses the oven and the stovetop:
For two strip steaks or rib eyes (1-1/2″ thick) or filet mignons (2-1/2″ thick):
1. Remove steaks from the refrigerator 2 hours before cooking; pat dry with a paper towel.
2. Ten minutes before cooking, preheat the oven to 400°F.
3. Heat a heavy, cast-iron skillet over medium high heat, until a few drops of water evaporate within 3 seconds.
4. Coat the bottom with 2 teaspons of grapeseed or canola oil. Salt each steak with 3/4 teaspoon kosher salt and sear for 2 minutes on each side, flipping once.
5. Transfer steaks in pan to the oven for 8 to 9 minutes for medium-rare (125° to 135 °F). Remove and let rest under a tent of aluminum foil for 5 minutes before serving.
Find more beef recipes and our favorite beef products in our Gourmet Beef Section.
Keep one of Amy’s new Organic Chocolate Cakes in the freezer—regular or gluten-free—and slice a piece whenever the mood strikes.
For a vegan product—no butter or eggs—the cakes are rich and moist, and a good quick fix. The gluten-free version disappeared from our freezer as quickly as the conventional recipe. The one thing we could wish for is a bit more cocoa flavor. But add a scoop of ice cream and you won’t notice.
For a crowd-pleasing dessert, top a slice with a scoop of ice cream and provide ramekins of chocolate and/or butterscotch chips, chopped nuts, dried cherries or other favorite toppings. People will have fun customizing their garnishes. Or drizzle a warm dessert sauce—such as recent Top Pick Of The Week, Sassy Sauces.
In addition to being organic, the cakes are certified kosher by Ner Tamid K.
Vegan chocolate cake, regular or gluten-free.
Photo by Katharine Pollak | THE NIBBLE.
Melon soup can be served as a first course
or as dessert. Photo by Cristina Donnadieu | 21 Club.
When life gives you melons, make melon soup.
If you’ve never had melon soup—typically made with cantaloupe—you’re in for a big treat. There’s nothing more refreshing in the summer than a bowl of sweet, chilled melon soup.
We’ve obtained the recipe for delicious melon soup from New York City’s legendary 21 Club.
Melon soup can be served as a first course or as dessert. Since there’s Champagne in the recipe, you can pair the soup with a glass of Champagne. Now that’s refreshing!
If you love melon, try the recipe. It may well become a family favorite.
For a special touch, garnish your
dishes with edible flowers. Photo by
Kelly Cline | IST.
Flowers have been eaten since the earliest times. More recently, violet was the rage during the Victorian era. You can still buy Choward’s Violet Candy and candied violets.
Rose petals, very popular in Middle East cuisines, can be found in the U.S. in preserves, confections and beverages (see Sence Rose Nectar)—and of course, to decorate wedding cakes and other desserts.
And don’t forget stuffed zucchini blossoms, still prized as a delicacy.
Summer is an ideal time to add edible flowers to your recipes. They speak of the season, provide color and are beautiful.
If you see edible flowers in your market’s produce section, pick up a box and have fun with them. They add interest and flavor to everything from salads and pasta to desserts.
