Butter-basted bison ribeye steak with with crispy potatoes and roasted garlic

IMG_20180506_184215.jpg

Adapted from Serious Eats and Food & Wine and Red Cedar Bison Ranch

Ingredients:
8 oz. boneless bison ribeye
fresh parsley, chopped
rosemary and thyme, chopped
salt & fresh cracked pepper, to taste
unsalted butter
olive oil
clove of garlic
3 red potatoes

Directions:

  1. Remove meat from freezer, defrost for 30+ minutes. Meanwhile, place potatoes in a medium pot, cover with water, season with salt, and bring to a boil over high heat. Reduce to a simmer and cook until tender, about 8-10 minutes total. Drain and set aside.
  2. Finely chop thyme and rosemary. Cut cooled potatoes into quarters.
  3. Preheat your cast iron or non-stick pan on high heat. Coat with a thin layer of oil. Salt and pepper the meat liberally, then place in the pan just as the oil starts to smoke. Let it sear on the high heat for about 4 minutes. Do not move the meat!
  4. Turn steak once using tongs to flip. Continue cooking on medium-high heat for about another 3 minutes for a perfect medium steak, 2 minutes for rare.
  5. Add 3 tablespoons butter, garlic, whole rosemary sprigs, and whole thyme sprigs to the skillet and continue to cook, flipping steak occasionally, and basting any light spots with foaming butter. To baste, tilt pan slightly so that butter collects by the pan’s handle. Use a spoon to pick up butter and pour it over steak.
  6. Let meat rest 15 minutes before slicing. Return skillet to medium-high heat and add remaining butter. When foaming subsides, add potatoes, cut-side down. Cook, shaking pan occasionally, until potatoes are deep golden brown and crisp, about 8 minutes. Add chopped rosemary and thyme, season with salt and pepper, and toss to coat potatoes. Cook, tossing and stirring, until fragrant, about 1 minute.
  7. Transfer potatoes to a serving platter with a slotted spoon, leaving excess fat behind. Increase heat to high until leftover fat is smoking. Pour over resting steak. Discard garlic, rosemary, and thyme sprigs. Place steak on serving platter and serve immediately, garnished with fresh parsley.

The last of my precious upstate NY bison acquisition from my much-deserved Spring Break in Montreal. I overcooked the last bison steak, so this one had to be medium-rare for sure. If I had time and space, I would definitely roast a head of garlic in foil for 1 hour on 350 deg F. They’re utterly delightful — I still remember my first time at the tapas restaurant in Ithaca, Just a Taste.

~Jessica

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Bison strip loin steaks

IMG_20180422_183840.jpgAdapted from Sayers Brook Bison Farm and The Bison Council and North Fork Bison

Ingredients:
vegetable oil
sea salt
black freshly ground peppercorns
butter
4 large shallots
2 garlic cloves, chopped
thyme leaves crushed from 2 sprigs
button mushrooms (optional)

Directions:

  1. Preheat oven to 375°F.
  2. In a large skillet, heat 2 teaspoon of oil on medium-high. Add steaks and season with salt and pepper or your favorite herb.
  3. Sear on high heat for 1½ – 2.5 minutes per side (top and bottom only!). Set aside meat for a moment.
  4. Add mushrooms to the pan is smoking. Cook, about 10 minutes or until a pleasing golden colour. Add thyme and garlic, salt and pepper. Add butter, shallots, and peppercorns to cast iron skillet, and sauté until browned and caramelized. Stir often to prevent burning.
  5. Transfer meat to an oven-safe pan and roast 3-4 minutes.
  6. Rest for 5-10 minutes under tin foil. Serve with carbohydrates of your choice (I used Giovanni Rana spinach & ricotta ravioli).

~Jessica

P.S. I overcooked mine so it wa tough and barely edible, although flavorful. Next time I would only sear 1.5 minutes per side, and only top and bottom, not the sides, then I would only roast at 375 deg F for four minutes total, not four minutes per side and flip. Revised above to save you the trouble!

Seared bison sirloin steaks

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Adapted from Marcus Samuelsson, Red Cedar Bison Ranch, and The Bison Council

Ingredients:
0.5 lbs of bison sirloin (purchased here!)
olive oil and butter
salt and cracked pepper
1 garlic clove, crushed
thyme

Directions:
Defrost frozen bison meat at room temperature for 30 minutes. Preheat oven to 400 deg F. Season both sides generously with salt and freshly cracked black pepper. Add enough oil to cover the bottom of the pan.

Once you see light wisps of smoke rise from the pan, place the meat in the pan and sear 1 minute per side, making sure not to move the meat around too much, which prevents that delicious crust from forming.

Once seared on all sides, remove pan from heat. Add your crushed clove of garlic to the pan and thyme, rosemary, or sage. Add more olive oil if needed. Add butter, tilt the pan and baste the steak using the melted butter.

Place pan directly into the oven and cook for an additional 4-5 minutes for medium-rare, or until the internal temperature reads 120 degrees F.

Most important: Remove steaks from the pan and allow them to rest at least ten minutes.

The story to acquiring bison meat: I was visiting my Italian friend who I knew in Germany as she was doing a postdoc in Montreal, Canada. To get to and from, I booked rideshares from kangaride because it was cheaper and faster than bus, train, or plane. My driver on the way back back to NYC happened to know of a little bison farm. So we stopped by and I picked up every frozen cut of meat that wasn’t bison burger. And hence, this meal. Bison meat is leaner than beef, and definitely not a product of the meat industry. Bon appetit!

~Jessica

Budget Meals: Day 6

Ingredients
GOYA black bean soup $1.50
Dried rosemary $6.29
1 carrot $0.23
1 zucchini $0.94
4 tomatoes on the vine $1.33
10 oz white button mushrooms $1.79
Total: $12.08

Directions
Chop fine 1 red onion, 3 cloves of garlic. Saute in olive oil in a medium pot. Season with salt, cracked black pepper, red pepper flakes, crushed rosemary. Chop 1/2 carrot, 1/3 zucchini, 1 tomato, 5-6 mushrooms. Saute vegetables over medium heat. Add the can of black bean soup, plus another cup of water rinsing the can. Season with turmeric, thyme, oregano, paprika, and cumin. Raise heat and cook until boiling. Reduce heat to a simmer. Here I added 1/4 box of penne rigate and enough water to cover it, cooking it al dente for 5 minutes. Serves 3-4.

I recently acquired some cheese from Trader Joe’s, so feel free to slice / grate some on top for a Tex-Mex feel. It’s rather hard to shop plastic-free at TJ’s I realize now — not great for #plasticfreeJuly then.

~Jessica

Ravioli with sage brown butter sauce (Salsa di burro bruno e salvia)

IMG_2708Adapted from Mario Batali and Giada de Laurentiis

Ingredients:
1 box of Trader Joe’s porcini ravioli (serves 2)
1 tbsp of unsalted butter
2 leaves of fresh sage
thyme, salt, pepper
1 clove of garlic, sliced thin lengthwise
Parmesan cheese, grated

Directions:
While the pasta cooks (3-4 minutes for the ravioli), melt butter in a saute pan and continue cooking until golden brown color appears in the thinnest liquid of the butter. Add sage leaves and fry a couple of minutes. Fry the garlic and herbs and spices. Remove from heat until pasta is ready. Drain the pasta, but leave some cooking water, and gently pour into saute pan and return to heat. Add the cheese, toss to coat and serve immediately.

Forgot the nutmeg and lemon juice! I missed lunch and so ate this around 5pm for supper. Amber came home later and fried some frozen shrimp to add to her meal. Next time I’ll follow Lidia’s recipe cause she’s really Italian.

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~Jessica

Herbed summer squash pasta bake

IMG_2707Adapted from smitten kitchen

Ingredients:
250 g De Cecco pasta
olive oil
3 summer squash, halved lengthwise and sliced thin
Juice of half a lemon
45 g (3 tbsp) unsalted butter
3 cloves garlic, minced
3 large or 5 skinny scallions, sliced thin, white and green parts separate
Pinches of red pepper flakes, to taste
25 g (3 tbsp) all-purpose flour
350 mL (1 1/2 cups) broth
thyme, oregano, salt and more pepper to taste
finely grated parmesan cheese
smoked Gouda, cubed small
chopped basil

Directions:
Cook the pasta to al dente in salted water. Drain and set aside. Heat oil in a pan on medium-high, season with salt and pepper, and fry the zucchini for 10 minutes without burning, browning both sides. Remove, and sprinkle the squash with some lemon juice. Melt butter in the pan on medium heat and fry the scallion whites and garlic for a couple of minutes. Add the flour until absorbed by the butter. Slowly add the (milk) broth, incorporating each time you mix it together. Season with lemon, salt, and pepper. Simmer for two minutes. Remove from heat and mix in all herbs. Season to taste. Add the gravy sauce to your baking dish. Add the pasta, squash, and cheeses. Stir to combine. Bake for 25-30 minutes until edges are golden brown. Serve hot, topped with chopped basil.

I subbed broth for the whole milk and smoked Gouda for the mozzarella. It made the sauce a quite nice gravy, surprisingly. I also had two tomatoes and some reserved puree that needed to go somewhere so… Mystery pasta bake. Yum! In hindsight, however, this would have been super delicious without the addition of tomatoes, although Amber really didn’t mind them.

~Jessica

Home Fries

IMG_2704Adapted from The Kitchn and Serious Eats

Ingredients:
vegetable oil
2 red potatoes
1 red bell pepper
1/2 large red onion
3 garlic cloves
Seasonings: smoked paprika, thyme, salt, pepper, scallions (optional)

Directions:
Chop the potatoes. Cover them with cold water in a pot and a pinch of salt. Heat until water boils for a couple of minutes then turn off the heat. Drain, coat in a little oil, and set aside. Chop the rest of the vegetables. Fry the onions in some vegetable oil/butter over medium-high heat, then the garlic, until fragrant. Fry the bell pepper. Set aside. Fry the potatoes until they sear, without crowding, then add back the rest of the ingredients. Season to taste. Top with scallions or parsley (chives could do as well).

I do love garlic butter roasted mushrooms, so I was inspired to incorporate this form of protein in the morning brunch (also because we had run out of yogurt. Ack). So of course I needed to know the best method How to saute mushrooms. Cut thick, cook hot, don’t overcrowd. Done. Accompanied by some freshly grated Parmesan, a dash of salt and pepper and olive oil, and a wedge of smoked gouda. The omelette included scallions, salt, pepper, and just before I folded it in half, several strips of the same smoked gouda (melts wonderfully when reheating leftovers).IMG_2706

~Jessica