Week 27, Recipes 1-3: Strip Steak with Brandied Mushrooms, Parmesan Broccoli, Oven Fries

Strip Steak and Brandied Mushrooms
Recipe courtesy of Tyler Florence

• 4 New York strip steaks, each about 1 1/2 inches thick
• Extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 2 pounds wild mushrooms, trimmed, brushed clean with a towel and stemmed, caps left whole
• Leaves from 2 sprigs fresh thyme
• 2 cloves garlic, chopped
• 1/4 cup brandy
• 1/2 cup heavy cream

Heat 2 tablespoons oil in a large saute pan over medium-high heat until smoking. Sprinkle the steaks all over with salt and pepper. Put the steaks in the pan and cook, turning to brown all sides completely, until medium-rare, 8 to 10 minutes depending on how thick the steaks are. Remove the steaks to a platter with tongs and cover loosely with a tent of aluminum foil to keep the meat warm while you make the sauce.

Put the saute pan back over medium-high heat and add 1/4 cup olive oil. When the oil is smoking, add the mushrooms and cook, stirring, about 10 minutes, until golden brown. Then add the thyme and garlic, and season well with salt and pepper. Toss a few more times to cook the garlic, then dump the mushrooms out onto a platter. Take the pan off the heat, add the brandy, and cook until almost evaporated. Add the cream and cook that down 2 to 3 minutes until reduced by about one-half and thickened. Return the mushrooms to the pan with whatever juices have collected on the platter and simmer the whole thing another 2 minutes until thickened again. Season with salt and pepper.

Slice the steak thin against the grain. Taste the sauce for salt and pepper and serve.

Results: Very yummy!  Rashan loved the mushrooms more than anything else!


Parmesan Broccoli
Recipe courtesy of Tyler Florence

• 3 heads broccoli (about 3 pounds)
• 3 tablespoons olive oil
• Salt and freshly ground black pepper
• 1 cup freshly grated Parmigiano-Reggiano
• 1 lemon, juiced

Preheat the oven to 400 degrees F.

Trim about 1 inch off the ends of the broccoli stalks and cut the broccoli lengthwise into spears. Arrange the broccoli on a nonstick cookie sheet, drizzle with some olive oil and season with a little bit of salt and a generous amount of freshly ground black pepper. Toss to coat evenly. Transfer to the oven and roast for 10 minutes.

Remove the broccoli from the oven and sprinkle the cheese evenly over the top and bake until the cheese melt and forms a crisp shell over the broccoli, about 10 minutes. Lift the broccoli out onto a platter with a spatula and drizzle with fresh lemon.

Results: The parmesan crust never formed. :/  I'm guessing I didn't use enough.  The cheese disappeared onto the broccoli.  Very normal broccoli.


Oven Fries
Recipe courtesy of Tyler Florence

• 2 russet potatoes, cut in 1/2 lengthwise, halves cut lengthwise into fourths to make 16 big, fat wedges
• 1/4 cup extra-virgin olive oil
• Kosher salt
• 2 tablespoons chopped parsley leaves
• 1/4 cup freshly grated Parmigiano-Reggiano

Preheat the oven to 425 degrees F.

Preheat a baking sheet in the hot oven for at least 5 minutes.
 While the baking sheet is heating, toss the potatoes with the olive oil and 3/4 teaspoon salt in a large bowl. Then dump the potatoes out onto a baking sheet, spreading to a single layer. Roast for 30 to 35 minutes, shaking the pan every now and then, until the potatoes are cooked through, brown and crispy. Toss the fries in a big bowl with the parsley and cheese.

Results: Really yummy!  MMMMM.  Just like I knew they would be.  I've made versions of these many times.