In a saucepan over medium-low heat, bring the marinara sauce to a low simmer.
Heat a frying pan until hot, add the olive oil, and swirl the oil to cover the bottom of the pan. Add the meatballs and brown on all sides; they brown quickly, so watch them to be sure they don’t burn. It’s not necessary to cook them all the way through; they will finish cooking in the sauce. Carefully lift and place them in the marinara sauce you have prepared, and gently simmer for 30 minutes. Serve with your favorite pasta.
For Meat Loaf
Omit the Silky Marinara Sauce. Prepare the meat mixture as in the meatballs recipe, but shape into a loaf. Place in a 9- by 5-inch loaf pan.
Preheat the oven to 350°F.
Spread ¼ cup ketchup over the top of the loaf. Bake for 60 minutes. Serve with Smashed Yukon Gold Potatoes (Smashed Yukon Gold Potatoes) and Peas with Prosciutto, Tomatoes, and Onions (Peas With Prosciutto, Tomatoes, and Onions).
GRILLED T-BONE STEAK
4 TO 6 SERVINGS
One of my weaknesses is to go into one of those warehouse stores, because you can get super-duper bargains on grocery items, especially juicy, tender cuts of beef. I try not to buy things that I couldn’t possibly eat in a week, but it’s impossible because everything is supersized! I inevitably wander off into other areas of the warehouse and always manage to sneak some extra things into my supersized basket, like an inner tube the size of a tank just in case I want to go tubing with my kids—even though they don’t live at home anymore! Forget that I don’t have a place to store it; I live in a high-rise and don’t own a boat to pull it!
The good thing is that I do manage to get really great cuts of beef at unbelievable prices—I love that!
¼ cup Greek Salsa (Cucumber Avocado Salsa)
Kosher salt
Cracked pepper
2 (6-ounce) T-bone steaks
1 tablespoon canola oil
Prepare the Greek Salsa.
Sprinkle a healthy pinch of kosher salt and crack fresh pepper on both sides of the steak.
Heat an indoor grill pan, cast-iron skillet, or outdoor grill until extremely hot. Brush canola oil on the grill or pan. Grill the steaks for 3 minutes.
Using tongs, flip the steaks. Grill for 3 minutes more, then flip again.
Continue to grill the steaks for 4 minutes more, turning every 2 minutes, for a total grill time of 10 minutes. The steaks will be cooked to medium rare (120°F). Grill to 125°F for medium. When the steaks have reached the desired doneness, remove from heat and let rest for 5 to 6 minutes before slicing; this way the steaks will retain their juices. Serve with Greek Salsa.
CLASSIC ROAST BEEF
4 TO 6 SERVINGS
This is classic roast beef at it’s finest—so unbelievably moist and tender. The slow roasting for 4 hours allows plenty of time for all the flavors to come together. Over creamy mashed potatoes or polenta is the perfect way to serve this dish.
1 (3- to 3 ½-pound) chuck roast, no bone
Kosher salt
Cracked pepper
2 tablespoons canola oil
1 onion, chopped medium
1 carrot, chopped medium
1 celery stalk, chopped medium
2 garlic cloves, minced
2 teaspoons sugar
2 cups chicken stock, homemade
(Roasted Chicken Stock), or store-bought organic chicken broth
1 sprig fresh thyme
¼ cup dry red wine
Preheat the oven to 300°F. Sprinkle the roast generously with the kosher salt and cracked pepper. Heat a Dutch oven or roasting pan with a lid over medium-high heat for 3 minutes. Add the oil and swirl it around the pan. Brown the meat on all sides, 5 to 8 minutes. If the meat starts to smoke, lower the heat. Transfer the meat to a platter.
Over medium heat combine the onion, carrot, and celery in the Dutch oven and cook, stirring occasionally, until they begin to brown slightly. Add the garlic and sugar, and cook for 30 seconds. Add the chicken stock and thyme, and with a wooden spoon, loosen the browned bits of meat that have collected on the bottom and sides of the pot.
Return the roast to the pot, cover, and bring the liquid to a slow simmer over medium heat. Place the pot in the oven and cook for 4 hours, turning after 2 hours.
Transfer the roast to a carving board and place some aluminum foil over the top to keep it warm.
Strain the vegetables and broth, discarding the vegetables. Let the remaining broth settle for 5 minutes; then skim off as much oil as you can. Boil the skimmed broth over high heat, and reduce to about 1 ½ cups. Add the red wine and continue to boil, again reducing to 1 ½ cups.
Pull the meat apart into pieces and shreds. Place it back in the pot with broth, and stir to distribute evenly.
Spoon over hot Creamy Yukon Gold Mash with Scallions (Creamy Yukon Gold Mash With Scallions) with Caramelized Carrots with Balsamic Syrup (Caramelized Carrots With Balsamic Syrup) on the side.
HEARTY BEEF STEW
6 TO 8 SERVINGS
Sometimes the tried-and-true dishes are still the best. For me, without question, the ultimate comfort food is a big bowl of hearty beef stew. Serve it with warm, spicy corn bread and a glass of red wine, and I couldn’t be happier!
3 pounds chuck roast, cut into
1 ½-inch pieces
Kosher salt
Pepper
3 tablespoons olive oil
1 cup dry red wine
2 medium yellow onions, chopped (2 cups)
3 garlic cloves, peeled and minced
2 heaping tablespoons all-purpose flour
2 cups chicken broth, homemade
(Roasted Chicken Stock), or store-bought organic chicken broth
1 bay leaf
2 sprigs thyme
3 (5-ounce) new potatoes or red potatoes, cut into eighths
3 small carrots, cut into bite-size chunks
1 cup of peas, fresh or frozen
2 ears fresh corn, kernels cut off
(about 1 cup); you can use canned or frozen corn instead
A Dutch oven with a lid is best for this recipe. If you don’t have one, use a heavy ovenproof pot with a fitted lid.
Preheat the oven to 350°F.
Season the beef generously with salt and pepper. Heat the Dutch oven on high heat for 2 minutes, until hot, add 1 ½ tablespoons of the oil and half of the beef. Lower the heat to medium-high. Do not disturb the beef for 2 to 3 minutes. Then, using a large metal spoon, turn the beef; let it cook for 5 minutes more. Transfer the beef to a bowl.
Add another tablespoon of oil to the Dutch oven, and repeat the process with the second half of the beef, but leave the beef in the pot.
Transfer the first batch of meat back into the pot. Add ½ cup of the red wine, and cook until the meat begins to sizzle. Turn off the heat and transfer the meat to a bowl. Set aside.
Over medium heat, add 1 tablespoon of oil into the empty pan. Add the onions and ¼ teaspoon of kosher salt. Stir with a wooden spoon and loosen the browned bits of meat that have collected around the pan. Cook until the onions have become translucent and soft, about 5 minutes. Add the minced garlic and cook for 30 seconds. Add the remaining ½ cup of wine and stir. Add the chicken broth and continue to scrape the edges of the pan. Add the bay leaf and thyme and bring everything to a simmer.
Sprinkle the flour over the top of the beef and mix to coat. Add the meat back into the pot and bring to a simmer again. Cover and put it in the oven for 1 hour. After an hour, remove the pot from the oven and add the potatoes, carrots, peas, and corn. Taste and adjust seasonings as necessary. Place the stew back in the oven for 1 more hour.
BEEF NOODLE BOWL
6 SERVINGS
This is a complete meal in a bowl. It’s packed with flavor and low in fat, with full servings of meat, vegetables, and good carbs. As an added bonus, it’s versatile: you can substitute chicken, shrimp, or grilled tofu for the beef, and use rice instead of pasta.
This recipe comes in handy if I have leftover skirt steak;
even if I don’t, the steak is easy to prepare anyway.
Marinade (Marinated Flank Steak)
1 to 1 ½ pounds skirt steak
Lime and Cumin Vinaigrette
(Lime And Cumin Vinaigrette)
1 (14-ounce) package of rice
noodles; you can substitute angel hair pasta, if you like
2 tablespoons sesame oil
4 tablespoons lime juice
1 cucumber, sliced in half, seeds scooped out, and slice into half moons (if you can find a Japanese cucumber, use it)
2 cups bean sprouts
1 cup carrot, cut into matchsticks
(you can use the precut version from the supermarket)
2 scallions, finely chopped
1 tablespoon chopped mint
½ cup cilantro leaves, loosely packed and then chopped
¼ teaspoon kosher salt
6 teaspoons sesame seeds
6 limes cut into wedges
Prepare the marinade, and marinate the skirt steak in the refrigerator for at least 2 to 3 hours; it’s even better if you can marinate it overnight.
Prepare the vinaigrette (it can be made the day before).
When ready to serve, cook the noodles according to package directions. Drain and put in a large bowl. Pour the oil and lime juice over the noodles, mix, and set aside. In a salad bowl combine the cucumber, bean sprouts, carrot, scallions, mint, and cilantro, and set aside.
Heat an indoor grill pan or outdoor grill until hot. Grill the steak for 2 minutes per side for medium rare. Let rest 5 minutes before slicing. Slice thinly against the grain.
To serve, sprinkle the salt and the vinaigrette over the vegetables, and mix. Divide the noodles among 6 bowls. Add the vegetables and the beef. Sprinkle on some sesame seeds, and serve with a lime wedge.
Skirt steak is an inexpensive cut of beef that is extremely flavorful, especially if you marinate it first.
SHORT RIBS WITH CREAMY POLENTA
6 SERVINGS
Nothing says comfort food better than braised short ribs. The beef turns out tender, moist, and fall-off-the-bone delicious. After hours in the oven absorbing all the succulent flavors of the vegetables, chicken broth, and wine, the beef simply melts in your mouth. My favorite way to serve it is with polenta, but mashed potatoes are just as heavenly.
A few pinches of kosher salt plus additional for sprinkling
½ teaspoon cracked pepper plus additional for sprinkling
6 pounds short ribs, bone in
¼ cup canola oil
2 cups red wine
1 quart chicken stock, homemade
(Roasted Chicken Stock ), or store-bought organic chicken broth
1 bay leaf
2 sprigs fresh thyme, plus additional for garnish (optional)
1 (9- to 12-ounce) box quick-cooking polenta
¼ cup fresh Italian parsley, chopped
Zest from 1 lemon
3 tablespoons chopped chives (optional)
Preheat the oven to 350°F. Salt and pepper the ribs all over.
Heat a Dutch oven or ovenproof skillet with a lid. Add the canola oil and heat until the oil is hot. Add the ribs, and brown on all sides. Add the red wine, chicken stock, bay leaf, and thyme. Cover and bake in the oven for 3 hours. Remove lid, turn the oven to 450°F, and cook for about 20 or 30 minutes more, basting every 15 minutes, until there are about only 2 cups of liquid left.
Make the polenta according to package directions.
Serve the ribs over the polenta in individual bowls. Spoon pan juices over the top, and garnish with parsley, lemon zest, thyme and chives (if using), a pinch of kosher salt, and fresh cracked pepper.
GYROS
4 SERVINGS
While in New York, after I’ve had my hamburger fix from my favorite hamburger hangout, the next thing on my agenda is to stop on the way back to the hotel after the theater to have a gyro. You can smell them a block away grilling up juicy and hot. I love to feel the energy level change in Times Square after the theater has let out and everyone is on such a high from the experience. The mood is intoxicating, as are all the lights and sounds, so what better time is there to enjoy something you love to eat? Gyros are it for me!
1 cup Greek Salsa (Cucumber Avocado Salsa), or
8 paper-thin slices of red onion and 8 (¼-inch) slices of tomato
1 pound ground lamb
½ medium onion, minced
2 scallions, finely chopped
¼ cup Italian parsley, finely chopped
2 tablespoons finely chopped fresh mint
2 tablespoons low-fat mayonnaise
½ cup panko (Japanese-style bread crumbs)
¼ teaspoon kosher salt
teaspoon cayenne pepper
4 tablespoons canola oil
4 pieces of Greek pita bread, or 4 pita pockets
2 cups shredded iceberg lettuce
2 cups tzatziki spread (Tzatziki With Grilled Pita)
4 (9-inch by 9-inch) squares of aluminum foil, set aside
Make the Greek Salsa first, and set aside. You will have some left over.
In a bowl, combine the lamb, onion, scallion, parsley, mint, mayonnaise, bread crumbs, salt, and cayenne pepper. Using your hands, mix all the ingredients together well. Form 7 to 8 cylinders (about the size of a sausage), 4 inches long and 1 inch wide.
Heat a heavy-bottomed skillet on high heat. Add 2 tablespoons of canola oil and heat until it starts to smoke. Add the lamb, and turn the heat down to medium. Sauté, turning every minute, for about 12 minutes. Remove from the skillet and let rest for 5 minutes before slicing.
Brush the pita bread lightly on both sides with the remainder of the oil. To heat the bread, using tongs, hold each piece over a gas burner set to low, and move it back and forth for 20 seconds on each side, until heated through. Be careful not to burn it. Place the bread on a plate, and cover to keep warm.
To assemble the gyros, slice the lamb into long, ¼-inch-thick slices. Place 2 to 3 tablespoons of tzatziki spread over each piece of warm pita bread. Add a handful of lettuce and ¼ cup of Greek salsa. Place the sliced lamb on top.
Lay a square of foil in front of you on a cutting board with one of the corners at the bottom (so the square looks like a diamond shape). Fold the top half over 3 inches. Place a folded gyro on the foil, leaving 2 inches of foil showing on the bottom. Fold the bottom 2 inches of the foil over the bottom of the gyro. Fold the sides over the gyro, first the left, then the right. You now have a leak-resistant pouch, just like the ones you get from the street vendors in New York. Enjoy!
FAJITAS WITH MARINATED
GRILLED FLANK STEAK,
GUACAMOLE, SALSA,
AND WARM TORTILLAS
6 SERVINGS
Flank steak is one of those cuts of beef that when seasoned and cooked properly is juicy and delicious. It’s economical and can be used in many ways. This is just one of my favorites.
1 (1 to 1 ½-pound) flank steak
4 tablespoons extra-virgin olive oil
½ cup low-sodium soy sauce
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon chili oil
4 tablespoons fresh lime juice
2 garlic cloves, peeled and smashed
10 corn tortillas or 10 (8-inch) whole wheat tortillas wrapped in aluminum foil
1 large onion, peeled and sliced thin
1 large green pepper, cut into strips
½ teaspoon kosher salt
2 tablespoons canola oil
¼ cup fresh cilantro, chopped
1 jalapeño, seeded and minced
Place the steak in a glass pan large enough to hold it flat.
In a glass bowl, whisk together 2 tablespoons of olive oil, the soy sauce, cumin, coriander, chili oil, and lime juice. Add the garlic cloves and pour over the steak. Cover and marinate in the refrigerator overnight.
When ready to grill, remove the steak from the refrigerator and let stand at room temperature for 30 minutes. Preheat th
e oven to 375°F.
Place the tortillas in the oven.
Remove the beef from the marinade, and pat dry. Discard the marinade.
Place the onions and peppers in a bowl, and add 2 tablespoons of olive oil. Add the kosher salt, mix with your hands, and set aside.
Heat an indoor grill pan for 3 minutes on high heat.
Brush the grill pan with 1 tablespoon of canola oil. Add the beef, and grill for 4 minutes on each side, then an additional 1 minute on each side. Remove the beef to a carving board and let it rest while you grill the vegetables.
Wipe off the surface of the grill, then brush on 1 tablespoon of canola oil. Add the onions and peppers, and sauté for 8 to 10 minutes, until they begin to soften and caramelize a bit. Remove from the grill, place in a bowl, and set aside.
Slice the beef thin. On a serving platter, place the vegetables on one side and the beef on the other. Serve with the warmed tortillas, jalapeño, cilantro, Guacamole (Guacamole), Tomato Salsa (Salsa Verde), and some low-fat sour cream.
MARINATED
FLANK STEAK
6 TO 8 SERVINGS
This flank steak is perfect with Creamy Yukon Gold Mash with Scallions (Creamy Yukon Gold Mash With Scallions) and French Green Beans with Feta and Walnut-Shallot Vinaigrette (French Green Beans With Feta And Walnut-shallot Vinaigrette) on the side. With the leftovers you can make the best sandwiches by simply slicing the steak thin and serving it up on individual toasted or grilled ciabatta with arugula, Muenster cheese, and horseradish, and creamy slaw on the side.
1 (1 ½- to 2-pound) flank steak
½ cup low-sodium soy sauce
¼ cup balsamic vinegar
2 tablespoons Worcestershire sauce
Cristina Ferrare's Big Bowl of Love Page 12