Steak & Gnocchi Dinner


I know steak isn’t good for you to eat all the time, but I do have to say I am a fan of a good steak especially if its done just right.  One thing people should know when preparing a steak is to let it get to room temp before cooking it.  If not you will get a tough piece of meat. Don’t be scared to use salt on a steak.  This will give you that nice crust.  Do this right before cooking. 

Another tip don’t get tempted to keep turning the steak, and one last thing.  Wait a couple of minutes before cutting into that delicious steak.  Reason beginning is you don’t want to lose all those juices.  This is a nice cut of Sirloin Steak I cooked it up right on my Anolon grill skillet, and to go with I made some Gnocchi with caramlized onions and some parsley.  Enjoy.


Nice cut of Sirlion Steak

Salt & Pepper

Olive Oil

1 lb of Gnocchi ( More or less depending on how many people you are cooking for)

1 Cup of Parsley

2 Medium sized onions, Chopped

4 Tablespoons of Unsalted butter

1/4 Cup of Marsala Cooking Wine


Chop up some onions.  In a medium size skillet on medium heat add 2 tablespoons of Olive oil and Butter, add onions, add some salt and pepper and keep moving them around.  If they start to brown, quickly lower heat and keep moving them.  They will start to caramelize, should take about 10 to 15 minutes or so.  After caramelized, add the Marsala wine.  This will give it a little more sweetness. Put aside

Bring a pot of water to a boil, season with salt.  Gnocchi cooks really fast.  They will float to the top of the water like little pillows.  Add gnocchi to the caramlized onions place back on a low heat and then add parsley. Remove from heat after a couple of minutes (tip: if the Gnocchi looks too sticky add a little bit of the starchy water to loosen it up)

Meanwhile get a skillet nice and hot.  Add 2 tablespoons of unsalted butter and your Sirlion Steak, don’t get tempted to turn, let cook for about 5 minutes on each side (more or less depending on how you like your steak).  After its done let sit for about 5 minutes or so. Then slice.

Plate everything on a dish and pour some of the juice that the steak released in the skillet over everything.  Enjoy with a nice glass of Vino.



Roasted Chicken and Veggies


I really enjoy a roasted chicken and veggies.  Last night I bought a small chicken seasoned with salt & pepper, and stuffed it with 2 full heads of garlic.  I brushed on a glaze made of melted butter, finely chopped rosemary, and lemon juice.  For the veggies I used parsnips, carrots, sweet potatoes, fennel and onions. Then I seasoned them with salt, pepper and olive oil.  I let everything roast on a 350 degree oven for an hour and a half or so.  The veggies had a nice glaze and seemed even candied.  The chicken was super juicy and full of flavor.  I cut the chicken up and plated them with the veggies topped with the juices and parsley.  If you are a vegetarian or vegan you can enjoy these veggies and even puree them into a soup. This meal is definitely great for cold weather.

IMG_20121229_184640 IMG_20121229_185205


Poached Eggs


I havent poached eggs in so long.  My mom use to make them for me as is, or she would add it to soup.  I forgot how tasty they really are.  My little ones loved them so much they had seconds.  I wanted to make something for lunch that was different and since it was still early enough, it would probably considered brunch.  I took a tortilla because it is lighter than bread, added a slice of ham, tomatoes, a teaspoon of mascarpone cheese and topped it with the poached eggs and some salt, pepper and parsley.  The combo turned out delish.  Hope you enjoy.

Tip:  A little secret I will share with you some of you may know already but if you add a teaspoon of vinegar to the bowling water it will help the eggs in the process of poaching.   (pictured below)



Farro and Salmon Meet

Here is another product that I received the pleasure in trying with Indian Harvest.  They are a company with exotic grains, rice blends and legumes.  Located in Bemidji, Minnesota, they are in prime wild rice country.  Also Indian Harvest has become one of the country’s premier provider of these different blends and also have gained a very loyal following in the culinary community .  The grain that I got to try is called Farro, an ancient strain of cultivated wheat, best described as the heirloom version of spelt.  I have never tried this grain before but I did a little research and I have read that its great for some risotto.  But of course me being who I am and always wanting to come up with different platters, I just decided to cook it up as instructed.  I thought of having some salmon with it and some sprinkles of goat cheese and fresh parsley, adding some raw zucchini (which if you have never had raw zucchini it’s such a yummy little snack and great for salads).  I drizzled a little bit of Balsamic Glaze on top of the Farro.  The flavors all came together so well that you will want seconds. 

To find out more about Indian Harvest and all of its great products visit them at