Recipe Rescue: October 2015

• 2 hanger steaks, trimmed of excess fat and silverskin
• Kosher salt and freshly ground black pepper
• 1 tbsp unsalted butter
• 1 tbsp olive oil
• 5 tbsp cognac or brandy or beef stock
• 1/4 cup heavy cream
• 2 tbsp Dijon mustard
• 1 tbsp minced flat-leaf parsley

1. Season the steaks liberally with salt and pepper. Melt the butter and oil in a large cast-iron skillet over medium-high heat. Once the pan begins to smoke, add the steaks.
2. Cook the steaks, turning just once after about four minutes or until an instant-read thermometer shows 130 F in the thickest part. Remove pan from heat and transfer steaks to a cutting board and loosely tent with foil.
3. Add four tablespoons of cognac/brandy to the pan and stir, scraping any browned bits from the bottom with a wooden spoon. Return pan to medium-high heat and cook for about 20 seconds. Add cream and mustard, season with salt and pepper and cook, stirring vigorously until the sauce just comes together. Stir in remaining cognac/brandy and keep warm over low heat.
4. Slice the hanger steaks across the grain in 1/4-inch pieces and drizzle sauce over top. Serve steaks garnished with parsley and black pepper. Enjoy!

Tomato and bread soup

Ingredients

• 1 pound vine-ripened tomatoes, quartered and seeded
• 5 cloves of garlic, smashed and peeled
• Kosher salt and freshly ground black pepper
• 1 1/2 cups homemade chicken stock
• 1/2 cup finely sliced fresh basil leaves, plus more leaves for garnish
• 1 (825-milliliter) can crushed San Marzano tomatoes
• 1/2 loaf sourdough or country loaf bread, torn into 1/2-inch pieces (about 3 cups)
• Extra virgin olive oil, for drizzling

1. Preheat the oven to 400 F.
2. Put the tomatoes and garlic on a baking sheet and toss with a couple tablespoons of oil and season with salt and pepper. Roast until the tomatoes are softened and the edges are beginning to brown, about 15 to 20 minutes.
3. Drizzle about one tablespoon of oil in a saucepan over medium-high heat. Add the basil and stir for about 30 seconds. Add the canned tomatoes with their juice and the chicken stock and season with salt and pepper to taste. Bring to just a simmer then reduce the heat to medium-low and simmer for 15 minutes. Stir in the bread and simmer for two to three minutes.
4. Stir in the oven-roasted tomatoes, garlic and any cooking juices into the saucepan and simmer for another three minutes. Taste for seasoning and adjust if necessary.
5. Ladle into serving bowls and garnish with a drizzle of olive oil and fresh basil leaves.

Smoked salmon, asparagus and orzo salad
Ingredients

• 1 cup uncooked orzo (rice-shaped pasta)
• 2 hot-smoked salmon fillets, flaked
• 1/4 cup thinly sliced red onion
• 1 lemon, zested and juiced
• Extra virgin olive oil
• 1/4 cup fresh dill, chopped
• Kosher salt freshly ground black pepper
• 1 pound of asparagus, trimmed and cut into three-inch pieces

1. Bring six cups of salted water to a boil in a large saucepan. Add the asparagus and cook two minutes. Remove the asparagus from the pan, plunge into ice water, then drain and set aside.
2. Return the asparagus water to a boil and add the orzo, cooking according to package directions. Once drained, drizzle with a little olive oil and fluff with a fork and set aside.
3. Gently fold together the smoked salmon, orzo, asparagus, onion, lemon zest and dill.  Drizzle the salad with the lemon juice and olive oil and season to taste with salt and pepper. Fold gently to combine and enjoy!

Mousse au citron

Ingredients

• 8 eggs
• 1 1/4 cups sugar
• 1/2 tsp kosher salt
• 1 cup heavy cream
• 4 lemons, juice and zest
• 1 tsp vanilla extract

1. Whisk together four eggs and four more of the yolks, reserving the remaining four whites. Whisk in one cup of sugar and place in a small saucepan. Add the salt, juice and zest and stir until smooth.
2. Place saucepan over medium heat and cook, stirring often until the mixture thickens; about 10 minutes. Pour through a fine strainer into a large bowl and chill.
3. Whisk the reserved egg whites with remaining 1/4 cup of sugar in a bowl until stiff peaks form. Fold gently into the curd until well combined and set aside.
4. Whisk cream and vanilla in a bowl until stiff peaks form and fold into curd mixture. Spoon mousse into serving cups and chill before serving.