Happy New Year!

A sweet new recipe to start off the new year.

Roasted Pears with Rosemary
serves 4

2 pears, sliced in half lengthwise, core removed
1/2 cup balsamic vinegar
handful of fresh rosemary stems
olive oil

Pre heat the oven at 400˚F
Spread the olive oil over a foil lined cookie sheet. Place 1 sprig of rosemary into each pear half and turn them  (cut side down) on to the cookie sheet. Sprinkle bits of fresh rosemary on top and on the sides of the pears. Bake for 20 to 30 minutes or until the pears are easy to pierce with a fork and juice dribbles out of the sides. If you want you can turn the pears over and turn on the broiler for about 3 to 4 minutes, watch the pears!
Meanwhile, in a small but heavy pot, slowly cook down the balsamic vinegar until thick and syrupy, about 10 minutes. Set aside to cool.

Place each half of the pear onto a plate and garnish with fresh rosemary. Pour the syrupy balsamic vinegar over the pears and serve warm. You can also add some fresh vanilla ice cream to the top of the pears.

Balsamic Steak Goodness

One of my absolute favorite recipes is Balsamic Steak. I am not a big red meat person. I like steak, but I prefer fish, chicken and turkey as a more cost efficient meal.  Steak is really good for a special occasion or when you get a great deal and I always buy meat on sale and freeze it for a future dinners. But this recipe is worth the wait and the cost.  I have been making this recipe for so long, I don't even know which cookbook I got it from.

I really only cook steak a few ways, but I love this recipe so much that 9 times out of 10,  I will make it.  In fact, when I told my Dad that I was making steak tonight, he knew exactly which recipe I was using.
I love this steak with balsamic sauce so much, I could easily eat all of these steaks... no matter how full I am! As I was licking the plate (yes I did!!!!!!!),  I was wishing for a good crusty bread to dip into the sauce.

Katie's Plate-Lick'n Balsamic Steak

4  steaks ( I used flat iron steaks)
2 tablespoons kosher salt
2 tablespoons unsalted butter
3/4 cup balsamic vinegar
olive oil
1 shallot, diced (optional)

Heat a large  non-stick pan on high and sprinkle 2 tablespoons kosher salt in the pan. When the salt begins to jump (yep, jump) add in the steaks and cook on medium-high for about 3-4 minutes per side until the inside temperature reaches 145˚F. You can sear the steaks and transfer to the oven if you prefer.   Remove the steaks and allow them to rest.

Turn the heat to medium and in the same pan add the butter and a few drops of olive oil to keep the butter from burning. Add in about 1/2 cup balsamic and the optional shallot. Be careful, the balsamic might splatter.  Turn the heat up to medium-high.  Stir for a few minutes until the balsamic sauce has thickened up to a syrup, about 3-4 minutes, add in the remaining balsamic vinegar.

Serve the steak with noodles, rice or mashed potatoes to soak up the delicious sauce. Pour the balsamic sauce over the steak and get ready to lick the plate.

Yum!!!!!!!!!

Mother's Day Shortcake- Twisted!

I love strawberries! It is one of my true fruit loves along with watermelon.  I have been working on this recipe for over a year, each time trying to perfect it. Guess what, perfection achieved! I have a "twisted" Strawberry Shortcake for mother's day!  I really think you will enjoy it. 

2 lb strawberries

2-3 tablespoons sugar

1 lemon, zested and juiced

1 orange, zested and juiced

1 lime, zested and juiced

about 1/2 cup balsamic vinegar

1 large handful of fresh mint, chopped with some on the stem for decoration

1 vanilla bean pound cake, or angel food cake

Add the zest and fruit juice to a large bowl.  Wash and slice the strawberries into 3-5 slices. If you have really great, sweet strawberries only add 1 tablespoon of sugar, if the strawberries are not so sweet, add all of the sugar.  Stir together lightly the fruit juice, zest, and sugar. Cover and set aside for about 1/2 to 1 hour.  The strawberries and all the fruit has such a bright, fresh, spicy, sweet smell. I have to keep myself away from the bowl, all I want to do is just stick my head into the bowl and take a whiff. Wow!

After the strawberries have had time to let the flavors meld, add about 1/2 cup of balsamic vinegar, enough not to cover the strawberries and yet, enough to have a pool, a puddle of balsamic and fruit juice on the strawberries. Toss and set aside.  Slice the pound cake into 1 inch slices and place into a small dessert dish. Add the about 3/4 of the chopped mint to the strawberries and stir. Spoon the strawberries over the pound cake with some of the juice. Top the dish off with ice cream and then more strawberries. Sprinkle with some mint and enjoy!  Happy Mother's Day!

Balsamic Strawberries

This is really very good over ice cream or cake. You can also substitute red wine for the balsamic vinegar.

1-2 quarts fresh strawberries

1/2 cup good balsamic vinegar

1/2 lemon, juiced 

1 orange, juiced

zest from 1 orange

zest from 1 lemon

zest from 1 lime

2 Tbs sugar

Slice the strawberries and mix with the sugar and zest. Stir together well and let sit 1/2 hour.  Mix the strawberries with the fruit juices and balsamic vinegar. Let the strawberries sit out for 1 1/2 hours at room temp, covered with a towel.  Stir and serve. Yum!