I want to remind myself this every day. Two months away from
my one year mark in LA and surprisingly it’s starting to feel like home. Mostly because I’ve been fortunate enough to
have met these wonderful friends that have fully embraced me into their inner circle. I’m really thankful… I am.
So this Valentine… I’m toasting to friendships…to
great love, kindness and an open heart. Cheers!!
Menu
- Imported Prosciutto de Parma w Parmesan Cheese from Whole Foods
- Hassel Back Potatoes (see recipe below)
- Creamed Corn (see recipe below)
- Panfried Ribeye with Arugula, Parmesan and drizzled Truffle oil (see recipe below)
- Gooey Butter Cake Square (see recipe below)
- Strawberries and Blackberries
------
Hassel Back Potatoes (adapted from
Seasaltwithfood)
Makes 4-6 servings
Ingredients
6 medium size potatoes
2-3 cloves garlic, thinly sliced
2 tbsp olive oil
1/4 cup of butter
sea salt
freshly ground black pepper
1. Preheat the oven 425F.
2. Put the potatoes on the chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.
3. Arrange the potatoes in the baking tray and insert the garlic in between the slits.
4. Scatter some butter on top of each potato.
5. Drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper.
6. Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.
-----
Creamed Corn (adapted from
Lawry's)
Makes 4-6 servings
Ingredients
1½ tablespoons butter
1½ tablespoons flour
½ teaspoon salt
1½ cups
whipping cream
2 tablespoons sugar
3 cups fresh, frozen or canned whole
kernel corn
1. Melt butter in a heavy saucepan.
2. Add flour, and salt, stirring to blend.
3. Slowly add whipping cream, stirring constantly until thickened.
4. Add sugar and corn, heat.
5. For Au Gratin, place corn in a 9-10 inch shallow casserole dish, sprinkle with ¼ cup freshly grated Parmesan cheese and brown under broiler.
-----
Pan fried Rib eye with Arugula, Parmesan, and drizzled Truffle oil.
Makes 2-3 servings
Someone very dear to me made this over Christmas dinner a
few years back. It’s been one of my go to recipes ever since. I love the flavor
combination of the buttery rib eye, the peppery arugula, the salty and
creaminess from the parmesan and the earthy touch of the truffle oil. The presentation is so simple yet it gives you
that elegant and rustic look. Bring this out of the kitchen and you’ll look
like a master chef!
Ingredients
8-10 oz rib eye
1/4 cup shaved parmesan
1-1½ cup arugula
2 teaspoons truffle oil
2 tablespoons olive oil
sea salt
freshly ground black pepper
1. Place the rib eye on a platter and season it
with salt and pepper on all sides.
2. Pour the olive oil into the skillet turn up to medium
heat.
3. Right when the skillets start smoking transfer the
rib eye in and let it sit for 4-6 minutes on each side for medium rare. Longer
if you desire.
4. Remove from the skillet and let it sit for 5-10
minutes.
5. Cut the steak into thin slices and arrange it on
a platter.
6. Spread arugula on top of the steak, sprinkle the
shaved parmesan, a little salt and pepper, and lastly drizzled truffle oil on
top.
-----
Gooey Butter Cake Square (adapted from
Christina Tosi - Momofuku)
Makes 64 1-inch cookies
Ingredients
For the base
1 pound yellow cake mix (usually one box)
4 ounce butter, melted
1 egg
For the gooey butter topping
8 ounce cream cheese, softened
2 eggs
1 pound powdered sugar
1 teaspoon vanilla essence
1. Preheat the oven to 350F. Make the base by mixing together the dry cake mix, butter and 1 egg. Pat it into a parchment-lined 8-by-8 inch pan.
2. Make the gooey butter topping by creaming together the cream cheese, remaining 2 eggs, sugar and vanilla. Pour it over the base cake mixture, spreading all the way to the edges. Bake for 30 minutes, or until the edge are a light golden brown, and the center still tender, bu cooked.
3. Allow to cool completely in pan. Turn out onto a cutting board and cut into 1 inch-squares. Trick: To cut it evenly, pop it in the freezer until firm, cut while cold, and transfer to mini muffin papers.
