Tag Archives: Shallot

Pancetta, Greens, Garbanzos

8 Mar

Hey, this was a more successful than usual “leftovers hash”, and only 20 minutes.

(cue typical low-light cell phone photo:)

Some good pancetta fried at low heat. A little water added to deglaze the pan and get the crusty bits off the bottom. A minced shallot sauteed in the fat. Then a few brussels sprouts I had (sliced thin), a coarsely chopped head of broccolini, and a few big pinches of white pepper, for variety. With the pan covered, fried/steamed on medium-low heat (stirring occasionally) for about 10 minutes.

I had the dregs of a can of tahini left, so I mixed that with a can of chick peas, olive oil, some raw garlic, and a splash of balsamic vinegar (I was out of citrus). For further acid, some powdered sumac I had left over from the Turkish(ish) dinner.

Quite good (and even better once I mixed them together and the pancetta greens could tame some of the raw garlic).

Steak and Greens, take three

20 Nov

Apparently I’ve been on a steak-cooking kick— three times in three weeks?

I shopped at Olivier’s Butchery for the first time today, and picked up a grass-fed filet mignon. Sure, not cheap per pound… but $9 for what ended up being one of the better steaks of my life isn’t bad compared to going out…

Prep counter: steak covered in black pepper and a little salt on both sides, green beans, baby broccoli, sunflower sprouts (all from the CSA box), and shallots.

After heating some olive oil and peanut oil over medium heat in a cast iron skillet, I dropped in the (thick) steak:

After four and a half minutes on each side, I took the steak off and let it rest under a foil tent (does that actually make a difference?) for 5 minutes, while I lightly steamed the beans and baby broccoli and made a pan sauce:

  1. Over medium heat, I sauteed a minced shallot and 3 small crushed cloves of garlic in the remaining oil and fat for a few minutes.
  2. Then I deglazed the pan: I added maybe 1/4 cup of red wine (which quickly boiled away) and used it to free the crunchy bits of meat and fat and seasoning left in the pan, then added another 1/4ish cup of wine and reduced it over the course of a few minutes.
  3. Finally, I melted a Tbsp of butter into the meat-bits-and-reduced-wine mixture, and spooned it over the steak.

Here it is: pepper-crusted filet mignon (medium-rare) with a simple pan sauce and three kinds of green vegetables:

Very good!