Beef And Grape-Tomato Kebabs

FORMULA:

1 1/2 pounds sirloin steak (about 1 1/4 inches thick)

24 grape tomatoes

2 tablespoons olive oil, plus more for grilling

2 tablespoonds grainy mustard (I used Grey Poupon instead)

1 tablespoon red-wine vinegar

1 tablespoon dried thyme leaves

Coarse salt and ground pepper

PROCESS:

1. Slice beef into cubes. Assemble 4 long skewers, alternating 5 beef cubes (threaded perpendicular to the cut) with 6 grape tomatoes on each. Arrange skewers in a nonmetallic dish.

2. In a small bowl, whisk together oil, mustard, vinegar, and thyme. Pour marinade over skewers; turn to coat. Cover and let stand at least 2 hours in refrigerator, turning periodically.

3. Heat grill to high and lightly oil grates.

4. Season skewers with salt and pepper and place them on grill. Cover grill and cook, turning occasionally, until grill marks are visible and meat is cooked to desired doneness, 1 to 2 minutes per side for medium rare.

Grilled Zuccini And Red Onion With Lemon-Basil Vinaigrette

FORMULA:

1 large red onion , peeled and cut crosswise into four 1/2-inch-thick rounds

3 medium zucchini (about 1 pound), ends trimmed, sliced lengthwise into 3/4-inch-thick planks

1/4 cup plus 2 tablespoons extra virgin olive oil

Kosher salt and ground black pepper

1 small garlic clove , minced or pressed through garlic press (about 1/2 teaspoon)

1 teaspoon finely grated zest from 1 lemon plus 1 tablespoon juice

1/4 teaspoon Dijon mustard

1 tablespoon chopped fresh basil leaves

PROCESS:

1. Thread onion rounds, from side to side, onto 2 metal skewers. Brush onion and zucchini evenly with ¼ cup olive oil and season with 2 teaspoons kosher salt (or 1 teaspoon table salt) and pepper to taste.

2. Whisk remaining 2 tablespoons olive oil, garlic, lemon zest and juice, mustard, and ½ teaspoon kosher salt (or ¼ teaspoon table salt) together in small bowl; set aside.

3. Grill vegetables over medium heat, turning once, until tender and caramelized, 10 to 12 minutes (move vegetables as needed to ensure even cooking). Transfer vegetables to platter; remove skewers from onion and discard any charred outer rings. Rewhisk vinaigrette and pour over vegetables. Sprinkle with basil and serve.

Beth's Meatloaf

FORMULA:
1 1/2 lbs. lean ground beef
1/2 teaspoon sage
1 teaspoon salt
2/3 cup bread crumbs
2 tablespoons onion
3/4 cup milk
2 beaten eggs
6 tablespoons brown sugar
2 teaspoon prepared mustard
1/4 teaspoon nutmeg
1/2 cup ketchup

PROCESS:
Mix ground beef, sage, salt, bread crumbs, onion, milk, and eggs and form into loaf pan. Mix brown sugar, prepared mustard, nutmeg, and ketchup and spread on top of meat mixture. Bake at 350 for 50 to 60 minutes.

Patti Redd's Authentic French Bread

You will need French Pans for this one.

FORMULA:
4 1/2 cups hot water
2 tablespoons salt
3 teaspoons sugar
8-12 cups flour
3 teaspoons yeast
olive oil

PROCESS:
Mix 4 cups hot water, salt, 2 tablespoons salt, 2 teaspoons sugar, and 4 cups flour together well in a large bowl. In a separate small bowl mix 1/2 cup hot water, 3 heaping teaspoons yeast, 1 teaspoon sugar - let sit for about 5 minutes while yeast mixture gets foamy. Fold yeast mixture into flour mixture.
.
Add 3 cups flour and stir well. Let sit for 10 minutes.
.
Add 2 1/2 cups flour (or less) until the dough is not sticky.
.
Form ball, put generous amount of oil over dough, spread with hands. Cover bowl with lid or clear wrap. Wait until dough doubles in size. Put dough out on floured counter. Make into 4 equal mounds (or 6 if you are using the small pans). Let rest for 15 minutes.
.
Form into bread loaves and put in oiled pans. Put a little oin on hands and spread on the top of loaves. Make diagonal slices with knife. Let it rise until almost double in size.
.
Bake in oven for approximately 45 minutes at 370 degrees.

Stuffed French Toast

This recipe could bring world peace, seriously. We borrowed this from the red America's Test Kitchen Family Cookbook and we would like to thank them greatly for this little diddy. Oliver tasted this after a stressful day at work and told me that it saved his life. He is still talking about it 3 months later. It is that good.

.

FORMULA:

8 ounces cream cheese

1/4 cup sugar

1/4 teaspoon cinnamon

Pinch nutmeg

8 slices high-quality white sandwich bread

4 tablespoons (1/2 stick) unsalted butter

1 cup whole milk

1 large egg

2 teaspoons vanilla extract

1/4 teaspoon salt

1/2 cup all-purpose flour

PROCESS:

1. Microwave the cream cheese in a large bowl on high power until just softened, 5 to 10 seconds. Stir in 2 tablespoons of the sugar, the cinnamon, and nutmeg until smooth. Wrap tightly and refrigerate until chilled, about 20 minutes.

.

2. Meanwhile, adjust an oven rack to the middle position and heat the oven to 200 degrees. Arrange the bread on a wire rack set over a baking sheet and bake until slightly dry, about 15 minutes.

.

3. Spread the seasoned cream cheese evenly over 4 pieces of the bread, leaving a 1/2-inch border at the edges. Lightly press the remaining slices of bread over the top to make 4 sturdy sandwiches.

.

4. Melt 2 tablespoons of the butter and whisk it together with the milk, egg, vanilla, salt, and bowl. Slowly whisk in the flour until smooth. Pour the batter into a large shallow dish.

.

5. Slide 2 sandwiches into the batter and soak both sides, about 1 minute per side. Meanwhile, melt 1 more tablespoon of the butter in a 12-inch nonstick skillet over medium heat until beginning to brown, swirling to coat the pan. Remove the bread from the batter, allowing excess batter to drip back into the dish, and lay in the hot skillet. Cook until golden brown on both sides, about 2 1/2 minutes per side. Transfer the French toast to the wire rack and keep warm in the oven. Repeat step 5 with the remaining butter, sandwiches, and batter.

.

Serve with maple syrup or with just a pat of butter and a dusting of confectioners' sugar.

Luscious Lemonade

I got this recipe out of some celebrity gossip mag, can't remember which one, apparently Sarah Michelle Gellar likes this drink (and so did we). This is a good summertime drink, really mild and fresh.

FORMULA:
1/2 lb. chopped cucumber
1/3 cup mint
A pitcher of your favorite lemonade

PROCESS:
Blend all ingredients. Strain and serve over ice.

Individual Fresh Berry Gratins with Lemon Zabaglione

We both agreed, this would be a fantastic dish to serve at a shower or party in mini portions.

Words of Wisdom from Cook's Illustrated:

When making the zabaglione, make sure to cook the egg mixture in a glass bowl over water that is barely simmering. Glass conducts heat more evenly and gently than metal. If the heat is too high, the yolks around the edges of the bowl will start to scramble. Constant whisking is required. Although we prefer to make this recipe with a mixture of raspberries, blackberries, blueberries, and strawberries, you can use 3 cups of just one type of berry. Do not use frozen berries. A broilerproof pie plate or gratin dish can be used in place of the individual gratin dishes. To prevent scorching, pay close attention to the gratins when broiling.

.

FORMULA:

.

Berry Mixture
3 cups mixed berries (raspberries, blueberries, blackberries, and strawberries; strawberries stemmed and halved lengthwise if small, quartered if large), room temperature (see note)
2 teaspoons granulated sugar
Pinch table salt
.

Zabaglione Topping
3 large egg yolks
3 tablespoons granulated sugar
2 tablespoons dry white wine such as Sauvignon Blanc
1 tablespoon fresh lemon juice
1 teaspoon lemon zest , finely grated
2 teaspoons light brown sugar
3 tablespoons heavy cream , chilled

.

PROCESS:

FOR THE BERRY MIXTURE: Toss berries, sugar, and salt together in medium nonreactive bowl. Divide berry mixture evenly among 4 shallow 6-ounce gratin dishes set on rimmed baking sheet. Set berries aside to release juices while preparing zabaglione.

FOR THE ZABAGLIONE: Whisk egg yolks, 2 tablespoons plus 1 teaspoon granulated sugar, wine, lemon juice, and zest in medium glass bowl until sugar is dissolved, about 1 minute. Set bowl over saucepan of barely simmering water (water should not touch bottom of bowl) and cook, whisking constantly, until mixture is frothy. Following photos below, continue to cook, whisking constantly, until mixture is slightly thickened, creamy, and glossy, 5 to 10 minutes (mixture will resemble hollandaise and form loose mounds when dripped from whisk). Remove bowl from saucepan and whisk constantly for 30 seconds to cool slightly. Transfer bowl to refrigerator and chill until egg mixture is completely cool, about 10 minutes.

.

Meanwhile, adjust oven rack 6 to 7 inches from heating element and heat broiler. Combine light brown sugar and remaining 2 teaspoons granulated sugar in small bowl.
.

In large bowl, whisk heavy cream until it holds soft peaks, 30 to 90 seconds. Using rubber spatula, gently fold whipped cream into cooled egg mixture. Spoon zabaglione over berries and sprinkle sugar mixture evenly over zabaglione; let stand at room temperature for 10 minutes, until sugar dissolves into zabaglione.

.

Broil until sugar is bubbly and caramelized, 1 to 4 minutes. Serve immediately.