Tag Archives: spinach

Steakhouse Dinner Date at Home

Recently, one of our favorite farms, Keepsake Farm & Dairy, received a fresh batch of beef from their butcher. We love purchasing our beef and dairy from the Place’s because we know that they have done everything they can to raise the cows properly (plus, it’s delicious!). In their new location on High St. in Nazareth, the cow’s can freely come and go between a large sheltered enclosure and a wide pasture. You can see the cheese making room from the store, and the milking parlor is just down the hall from where you can pick up a creamy gallon of raw milk or a wedge of bleu cheese. It’s always so nice to stop in at the farm store and catch up on the latest developments from John or have a cheerful conversation with his mom. The last time we were in, Keepsake was having a freezer clearing sale, so we stocked up on some cuts we normally don’t get.

Inspired by a delicious meal we had last fall in Maine while visiting my parents, we cooked up a fancy date night dinner of beef tenderloin and mushrooms in a simple red wine sauce. It’s a classic flavor combination that always tastes luxurious. We paired the meal with roasted lemon & bleu cheese potatoes and zesty spinach. This steakhouse-at-home meal is perfect for the kind of night where you bring out the candle sticks and put on an old black and white movie.

Steakhouse Dinner

Ingredients:

Ingredients

Ingredients

Bleu Cheese & Lemon Roasted Potatoes Ingredients:

  • 1 oz. bleu cheese, crumbled
  • 4 medium red potatoes
  • juice of half a lemon
  • 2 T olive oil
  • 1/2 tsp. thyme
  • 1/2 tsp. rosemary
Shallots & Garlic

Shallots & Garlic

Beef Tenderloin & Mushrooms Ingredients:
We were lucky enough to acquire some ramps, or wild leeks, yesterday. We didn’t have them when I made this dish, but they’d be a great replacement for the shallots and garlic!

  • 2 shallots
  • 1 clove garlic
  • 2 T. olive oil
  • 1/2 tsp. dried rosemary
  • 1/2 tsp. dried thyme
  • 8 white or cremini mushrooms
  • salt & pepper, to taste
  • 1.5 lb beef tenderloin
  • 1/2 c. red wine
  • splash milk

Smokey Spicy Spinach Ingredients:

  • 4-6 c. fresh spinach leaves
  • juice of half a lemon
  • 1/2 tsp. hot paprika

Bleu Cheese & Lemon Roasted Potatoes Directions:

  1. Preheat oven to 325°.
  2. Chop potatoes, skin on, into 1.5″ cubes and place in large bowl.
  3. Add olive oil, lemon juice and herbs. Toss so potatoes are evenly coated.
  4. Spread potatoes evenly in rectangular baking dish.
  5. Sprinkle with bleu cheese.
  6. Roast potatoes for 45 minutes, flipping halfway through.

Beef Tenderloin & Mushrooms Directions:

  1. Chop shallots and garlic.
  2. Heat olive oil over medium-high heat in large skillet (I do not use a non-stick one for this, so I can scrape up the browned bits from the bottom when I deglaze the pan with wine.). Add shallots and garlic and sauté 2 minutes.

    Shallots & Garlic Sautéeing

    Shallots & Garlic Sautéeing

  3. Meanwhile, slice mushrooms, and add to skillet with herbs. Sauté an additional 2 minutes or until herbs are fragrant.

    Mushrooms Added

    Mushrooms & Herbs Added

  4. Slice beef crosswise into 1/4″ thick pieces. Season with salt and pepper and add to skillet.
  5. Cook beef with mushrooms, shallots & garlic, stirring frequently, until evenly browned.
  6. Add red wine to the pan, using a spatula to scrape up all the browned bits from the bottom. Reduce heat and simmer until beef is cooked to your liking, just a couple of minutes.
  7. Add a splash of milk to the pan and stir until well incorporated into the wine and warmed through.

    Beef Added

    The milk adds just a touch of creaminess to bring it all together.

Smokey Spicy Spinach Directions:

  1. Wash and dry spinach leaves, using a salad spinner, if you have one.
  2. Place spinach leaves with a few tablespoons of water in large skillet over medium heat. Cover and let cook until spinach leaves are wilted, tossing occasionally.
  3. Squeeze lemon juice over spinach, then sprinkle with paprika.
Steakhouse Dinner at Home

No need to spend $40 or more on a factory farmed steakhouse dinner in a restaurant, when you can create your own with ethically & sustainably raised food for way less money at home!

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Saffron Risotto & Smoked Turkey Hash

One of Kevin’s signature dishes is saffron risotto (or “yellow rice,” as he calls it). His grammy in Delaware taught his family this recipe, and it is by far one of his favorite dishes. For many years, Kevin was the only one who prepared this dish for us since he was so particular about it, but I’ve finally gotten the confidence to make it myself (although I still call him in to make sure it is ready to add the Parmesan cheese). He insists in should be made in a dutch oven and stirred with a wooden spoon. This year, as part of a Christmas gift, his grammy gave him a box of rice and some of the signature saffron packets she uses to create the golden-hued, creamy dish. So, after I cooked up my vats of turkey stock, we put some to use making a big pot of risotto. We paired the risotto with a hash of sorts, blending mushrooms, spinach and smoked turkey into a spicy winter meal.

Kevin’s Saffron Risotto (or Yellow Rice)

Ingredients:

Ingredients

Ingredients (I forgot to include parmesan & pepper in the picture!)

  • 1 c. rice
  • 2 cans worth (about 28 oz.) chicken or turkey broth (we used homemade turkey stock)
  • half a 1/220 oz. packet saffron or a few threads saffron, crushed
  • 3 T. butter (Flint Hill Farm)
  • palmful grated parmesan cheese (Klein Farm)
  • ground black pepper

Directions:

  1. Melt butter over med-high heat in large dutch oven.
  2. Add rice and cook, stirring constantly, until slightly browned and nutty smelling.
  3. Reduce heat to low and add one quarter of the chicken broth to the rice, saffron and some black pepper. Stir well.
  4. Simmer over low heat until liquid is almost completely absorbed into rice.
  5. Add another quarter of the broth and some more black pepper. Stir well.
  6. Repeat simmering until liquid is almost absorbed, adding a little more broth and pepper, and stirring, until all broth is used. Stirring upon each addition is important—It’s what makes the risotto creamy!

    Kevin Smelling Risotto

    Kevin using his nose to see if the risotto needs more black pepper.

  7. When the last of the broth is nearly absorbed, add the parmesan cheese and stir.
  8. Serve hot.

Smoked Turkey Hash

Ingredients:

Ingredients

Ingredients

Directions:

  1. Smash garlic and sauté in a little olive oil until fragrant.
  2. Slice mushrooms and add to garlic & olive oil.
  3. Add cumin, paprika, and hot sauce. Sauté until mushrooms are lightly browned.
  4. Chop turkey and add to mushroom mixture. Sauté until turkey is heated through.
  5. Add spinach and cook until just wilted.
  6. Enjoy!
Saffron Risotto & Smoked Turkey Hash

Saffron Risotto & Smoked Turkey Hash


Butternut Spinach Quiche—It’s What’s For Dinner!

To culminate this butternut squash laden week, I present you all with this recipe for a unique quiche, combining the light fluffiness of a spring quiche with the hearty flavors of autumn. This quiche would be great to serve for a fall brunch, although it holds up just fine for any time of day. If you like to make pie crust or have one in the fridge or freezer, go ahead and use it for this recipe (no need to prebake). I, however, have fallen in love with using thin sliced potatoes as a savory pie crust. It’s so quick and easy and doesn’t dirty extra dishes. If you haven’t tried this method yet, give it a shot!

Butternut Spinach Quiche

Ingredients:

Ingredients

Ingredients (plus milk, eggs, butternut squash, salt & pepper)

Directions:

  1. Preheat oven to 375°F.
  2. Thinly slice potatoes, using a mandolin if possible, and layer across bottom and up sides of deep pie plate. (If you only have a shallow pie plate and you end up with extra egg mixture later on, look at the bottom of the post for a bonus recipe!)
  3. Brush potatoes with olive oil and bake for 15 minutes.
  4. Meanwhile, dice onion and finely chop garlic and poblano pepper.
  5. Heat drizzle of olive oil in skillet over medium heat. Add onion, garlic and poblano and cook until onion is just translucent, stirring frequently.

    Onion, Garlic, Poblano

    Onion, Garlic, Poblano

  6. Chop spinach and add to skillet, cooking and stirring until spinach wilts.
  7. Remove potatoes from oven and top with sliced roasted butternut squash.
  8. Sprinkle onion and spinach mixture evenly over squash layer.
  9. Grate cheese over onion and spinach mixture.
  10. Whisk together eggs and milk until frothy.
  11. Pour egg mixture over quiche fillings, leaving .25″ at top edge of crust. (If you have extra egg mixture, see below!)
  12. Bake for 35-45 minutes, or until center is set.

    Butternut Spinach Quiche

    A quiche even a man will be satisfied eating!

Bonus!

With this quiche, I used a smaller pie plate than usual for some reason, plus more filling than usual. As I poured the egg mixture, I realized I would have some extra. So, I whisked in some vanilla, cinnamon, and a touch of melted raspberry jam and poured it into a small baking dish. I stuck it in the oven next to the quiche and kept an eye on it until the center was set. A lovely dessert custard to go with the quiche!

Bonus Dessert Custard

Bonus Dessert Custard


What’s For Dinner?

Can you figure out what I made for a weekend dinner based on these local ingredients? Check back for the recipe on Friday and see if you were right!

Ingredients

spinach, potato, poblano, cheese, red onion, garlic (NOT PICTURED: butternut squash, eggs, milk)

Also, since we are still without power at our house and I am hurriedly typing this on my lunch break, Weekend Hodgepodge will be a bit late this week! I promise I will be back on schedule with posting as soon as our power comes back and my fingers thaw!

Branch on Wire

When a branch this size falls on the wire leading into your house, it's pretty likely you will be without power. Thank goodness for head lamps, gas cooktops and in-laws with chest freezers as we enter our 3rd day without power!


What’s For Dinner?

Can you figure out what I made for a weekend dinner based on these local ingredients? Check back for the recipe on Friday and see if you were right!

Ingredients

milk, all-purpose flour, whole wheat flour, butternut squash purée, eggs, cheese, onion, salt, pepper, sage, nutmeg, butter, olive oil


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