Tofu. When my husband and I were first married, we ate tons of beans, tofu, eggs, and produce to keep the bills as low as we could. Gotta save for that home! We’re fine now, but so many of those dishes have stayed in the rotation because they also delicious and healthy. Here’s a tofu dish that everyone adores. Hope you love it, too!
I was in the mood for a lovely hearty steak salad. Hope you love it, too!
Jen’s Steak Salad for 4 Fine Peeps
16-24 oz steak – Depends on how hungry your tribe is Salt and Pepper
Season as early as you can to let the flavor penetrate the meat. Morning of is great. The night before is better. And two nights before is best. It’ll rest in the fridge, uncovered. Set on the counter an hour before you’re cooking it to let it come to room temp so it’ll cook more evenly.
Bacon – 1-2 slices per person, optional
Place in a single layer on a parchment lined baking sheet and put in a cold oven. Turn it to 400 degrees F, and set the timer for 20 minutes. Check it, and let it continue on its journey til it meets your strongly held conviction of the perfect bacon doneness level. Drain on paper towel.
1 red onion 1/2 Tablespoon butter or olive oil Pinch of salt
Saute until softened and picking up a little color.
Grill the steaks or give them a stove top cast iron sear in butter and olive oil, turning often to desired doneness. Mine’s an internal temp 118 degrees F. Rest. Slice.
Spring Mix Vinaigrette (Whisk 2 parts red wine vinegar (or whatever you have!), 3 parts olive oil, a squeeze of dijon mustard, and a pinch of salt and grating of pepper)
Toss and divide between 4 plates.
Top with: Steak Tomatoes Avocado (1/4 – 1/2 per person) Onions Bacon (optional) Blue cheese (optional)
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My favorite cast iron skillet is a 12″ Lodge dual handle pan. Why, the long handles are too heavy to hold with a single hand when they’re loaded up. Since you’re using two hands anyway, you might as well get the ones that take up less space and stack so much better!
I get asked about my spice wall all the time. The magnetic tins on the wall are great for any spices or salt-free blends. Salt corrodes the tins, so anything with salt is in a glass jar on the counter underneath.
My favorite knife. It’s a 7″ full tang Santoku. Full tang just means that the blade runs the full length of the knife. The blade and handle aren’t two separate components, so there’s no breaking point. I chose the Ikon handle design, which is wonderfully ergonomic. I have spent hours on a produce sculpture before and my hand was just as comfy at the end. It’s worth the pennies.
Wow! I have been playing in the most lovely posh baking book! Tartine has some amazing and gorgeous projects to tackle when you’re feeling like something extraordinary and going the extra distance, when taking on the learning curve sounds fun. There’s also some much easier fare with a special spin when you’d just like to keep it simple, and enjoy a really nice treat.
They give measurements in both cups and weights where applicable, so you can work with whichever you prefer. Although it’s a little extra effort, I strongly prefer weights because it comes out perfectly every time.
The croissants in this book are the best I’ve ever made. The croissant dough, once you master it, is the base of other recipes in the book, so I’ll be making it again next week to make their breakfast rolls. They look way too tempting to resist. Thank you to Chronicle for letting me share the croissant recipe with you, and after that, I’ll share my most decadent croissant sandwich. It may seem horrifying to slice that beautiful croissant in half, but I promise it’s worth it! I’ve added in drawings of the folds and cuts for visual shorthand.
We read Stephen King’s It for bookclub, and I was inspired by Pennywise the Clown to make a nice little produce sculpture to take with. Veggiewise the Clown. I cracked up when my friends were really hesitant to sample my little crudite display. He is a little bit more off-putting than our treats of Halloweens past…..
Red wine pasta. You actually cook the pasta in a full bottle of wine in a wide shallow skillet and it absorbs it perfectly. I didn’t even know that was possible. My family loved it, but can you even imagine bringing that to your next GNO, barbecue, or book club meeting?! <My husband just asked what a GNO was. Sorry. Girls’ Night Out.> It’s ridiculously easy. My husband could make it, and he’s only vaguely aware of where the kitchen is in our house. The color is stunning. And it’s just as delicious as you’re hoping it would be reading this. A huge thanks to Running Press for letting me share the recipe with you!
This is for all of my gluten-free friends. I love feeding people. We eat everything in this house. But I LOVE to have solid books on hand to be able to accommodate friends when they show up, and whip up deliciousness for different dietary needs. I was very pleasantly surprised by this book, No-Fail Gluten-Free Bread Baking: Classic Bread Recipes for the Texture and Flavor You Love. The Kindle version is out today, and the paperback version comes out on 5/22.She’s got a recipe for Hearty Multigrain Bread that I love. It’s a nutritional powerhouse, filled with gorgeous, strong multigrain flavor. It actually added something to my BLT. The kids and my husband loved it, too. The texture is a bit different, but oh that flavor! I think it wants to become an avocado toast next. A huge thanks to Callisto Publishers for letting me share the recipe with you so that you can taste the book! My review of the book with Amazon links comes right after the recipe.
Jell-o. It’s not a guilty pleasure. I love the stuff. About 20 years ago, I found out you could use softened ice cream in place of half the water, just like you would whipped topping. Oh baby! That’s some delicious stuff! Still not convinced you should try this retro gold?! Okay, let this play out in Justin Timberlake’s voice in your head, “I’m bringin’ jell-o back. Yeah.” Yeah, I know. I’ll see you in jell-o town!
I love making the jell-o right in little parfait cups, but you can use a big bowl if you’d like. Glass is so much more fun so that you can see the layers from the side. Here are a few of my fruity faves…
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I love barbecue smoked brisket. Every time I make one, I chop up some of the leftovers and put them into little bags in the freezer to make magic with later. Smoked Barbecue Brisket Nachos. So good. I might like these even better than the sliced brisket dinner the night I smoke it. It’s pretty close. Here’s my smoked barbecue brisket recipe if you need that.
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