Are you a collector? Do you have a treasured collection that you enjoy looking through and spending time with? I am not a collector in the traditional sense, but I must admit I have zillions of recipes stockpiled throughout my house. Cookbooks line my bookshelves, handwritten recipe cards are housed in an old card file, magazine clippings are stuffed in files, and there are multiple recipe folders on my computer’s hard drive. My favorites are the handwritten recipe cards. I love looking at recipes in my grandmother’s handwriting, recipes that she enjoyed making for our family many, many times over the years. Several of my family’s favorite dishes come from recipes written in my Mom’s beautiful handwriting.I thought it would be fun to share a handful of recipes from my collection. Today’s recipes are all stashed in my electronic recipe file system. First up is one of my favorite salad recipes. It’s hard to beat a tender, flavorful flank steak and the marinade in this recipe is delish! Grilled Flank Steak with Corn, Tomato and Asparagus Salad from Food & Wine. (Photo © Anna Williams)
1 1/2 cups dry red wine
1/2 cup Dijon mustard
1/4 cup packed dark brown sugar
8 cloves garlic, crushed and peeled
3 large shallots, coarsely chopped
2 tablespoons chopped flat-leaf parsley
1 tablespoon chopped thyme
Kosher salt and freshly ground pepper
2 1/2-pound flank steak
2 tablespoons cider vinegar
1 tablespoon honey
6 ounces cherry tomatoes, preferably Sweet 100 tomatoes quartered (about 1 1/2 cups)
1/4 small sweet onion, such as Walla Walla thinly sliced
6 ounces thin asparagus
2 ears of corn, shucked
1 tablespoon extra-virgin olive oil
6 basil leaves, finely shredded
1 tablespoon unsalted butter
6 ounces fresh morel mushrooms, cleaned and halved if large or a scant 1/2 ounce dried morels reconstituted in boiling water for 10 minutes
- In a large glass baking dish, whisk the red wine, mustard, brown sugar, garlic, shallots, parsley, thyme, 1 tablespoon of salt and 1 teaspoon of pepper. Add the steak and turn to coat. Let stand at room temperature for 2 hours or refrigerate for up to 8 hours.
- Meanwhile, in a medium bowl, whisk the cider vinegar and honey. Add the tomatoes and onion and toss. Let stand for 1 hour.
- Light a grill. Coat the asparagus and corn with olive oil and season with salt and pepper. Grill over moderately high heat, turning occasionally, until tender and browned in spots, about 3 minutes for the asparagus and 6 minutes for the corn. Transfer to a work surface; when cool enough to handle, cut the asparagus into pieces and cut the corn from the cobs. Add the asparagus, corn and basil to the tomatoes and toss.
- Remove the steak from the marinade and pat dry with paper towels; season lightly with salt and pepper. Grill the steak, turning once, until medium-rare, about 10 minutes total. Transfer the steak to a work surface and let rest for 10 minutes.
- Meanwhile, in a skillet, melt the butter. Add the morels and cook over moderately high heat until browned, about 3 minutes. Season with salt and pepper.
- Thinly slice the steak against the grain and transfer to plates. Season the tomato salad with salt and pepper and spoon alongside the steak. Top the steak with the morels and serve.
1 pound 90%-lean ground beef
3/4 cup chopped fresh cilantro, divided
1/2 cup finely chopped red onion
1/4 cup chopped scallions
2 teaspoons minced garlic
1 tablespoon chili powder, preferably New Mexican
1 teaspoon ground cumin
1/2 teaspoon dried oregano, preferably Mexican
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
1/3 cup reduced-fat mayonnaise
1 tablespoon lime juice
1 tablespoon chopped chipotle chile in adobo, (see Ingredient Note)
1/2 cup shredded Monterey Jack cheese
4 French rolls, preferably whole-wheat, split and toasted
2 roasted Anaheim or poblano peppers, (see Tip)
1 cup shredded green cabbage
4 slices tomato
4 thin slices red onion
- Preheat grill to medium-high.
- Place beef, 1/4 cup cilantro, onion, scallions, garlic, chili powder, cumin, oregano, pepper and salt in a large bowl. Gently combine, without overmixing, until evenly incorporated. Form into 4 equal patties, about 1/2 inch thick and oval-shaped to match the rolls.
- Combine the remaining 1/2 cup cilantro, mayonnaise, lime juice and chipotle in a small bowl.
- Peel the roasted peppers, halve lengthwise and remove the seeds.
- Oil the grill rack (see Tip). Grill the burgers until an instant-read thermometer inserted in the center registers 165°F, about 6 minutes per side. Top with cheese and cook until it is melted, about 1 minute more.
- Assemble the burgers on toasted rolls with the chipotle mayonnaise, half a roasted pepper, cabbage, tomato and onion.
The last recipe for today is a fast, kid-friendly weeknight recipe. Not only can I have this meal on the table in about twenty minutes, but all of my kids enjoy this pasta dish. Fresh Tomato, Beef & Bow Tie Pasta from Beef: It’s What’s for Dinner. (Photo courtesy beefitswhatsfordinner.com)
1 pound ground beef
3 cloves garlic, minced
2 cups chopped tomatoes
3/4 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups uncooked bow tie pasta, cooked
2 tablespoons sliced fresh basil
3 tablespoons grated Parmesan cheese
- Heat large nonstick skillet over medium heat until hot. Add ground beef and garlic; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings.
- Stir in tomatoes, salt and pepper; cook over medium heat 5 minutes, stirring occasionally. Add pasta and basil; toss. Sprinkle with cheese.