Sauces and Gravies – Page 9 – Rants Raves and Recipes

January 18, 2015January 18, 2015

Steak Pizzaiola

Steak Pizzaiola is another of those generic recipes that vary greatly in ingredients with no real definitive recipe as a base. Originally it was a recipe for cheaper cuts of meat to be braised in a tomato base sauce. “Pizzailoa” translates to Pizza style, with most of the recipes having tomatoes and peppers and then any number of different ingredients.

You can use less expensive cuts and braise for an hour or so or if you like, a better cut steak and nestle it in the sauce for only a short time, it’s up to you. To top with cheese or not to? Again the choice is yours, there are no Pizzaiola Police waiting outside your kitchen.

You may serve the steaks whole or slice them thinly and serve over pasta, again the choice is yours.

Ingredients for Steak Pizzaiola

The ingredients for this recipe are for two steaks, if making more simply multiply the recipe accordingly, there was enough sauce for the steak and to garnish a side of pasta.

1 6-8 oz Top Sirloin steak per person
4-6 cloves of garlic minced
1 medium onion diced
2 bell peppers thinly sliced
8-10 button mushrooms thinly sliced
1 tsp salt & pepper (approximate)
15 oz can crushed tomatoes
1 cup water
2 tsp dried oregano
1-2 tsp pepper flakes (optional)
5 -6 Tbs tomato paste
1-2 Tbs Olive oil
½-1 cup grated mozzerella cheese

Directions for Steak Pizzaiola

In a large sauté pan, that can hold the steaks in a single layer, heat the oil on medium heat, and once hot, saute the onion and garlic until soft but not browned.

Once the onion is softened add the peppers and mushrooms and cook for 5 – 10 minutes until they begin to soften. Season with the salt and pepper.

Now add the crushed tomatoes, pour about 8 oz of water into the tomato can and stir to get all the remaining tomato sauce out and pour that liquid into the pan.

Add the oregano and pepper flakes and tomato paste. Stir to combine all and bring up to a simmer to thicken cooking for about 15 minutes.

While the sauce is cooking, in a separate pan, sear and lightly brown the steaks which are lightly seasoned with a little salt and pepper. Set on a plate to rest.

Once the sauce is cooked, nestle the steaks into the sauce pour any juices that have accumulated on the plate into the sauce and depending on how well you want them cooked allow them to braise for any where from 5- 15 minutes. If you are using cheese, pile some of the vegetables on top of the steak and cover with the cheese, in the last two or three minutes and put a lid on the pan to allow the cheese to melt.

Serve as a stand alone dish, or with pasta or even a baked potato. The sauce goes great with pasta without the steak too!

Here are a few items to help make this recipe:
Simply Calphalon Nonstick 5-qt. Sauté Pan & Cover
Certified Interntional Primavera 5-Piece Pasta Sets

Steak and Pizza it doesn’t get any better than that. 5 paws

Steak Pizzaiola

2015-01-15 20:24:32

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Ingredients

The ingredients for this recipe are for two steaks, if making more simply multiply the recipe accordingly, there was enough sauce for the steak and to garnish a side of pasta.
1 6-8 oz Top Sirloin steak per person
4-6 cloves of garlic minced
1 medium onion diced
2 bell peppers thinly sliced
8-10 button mushrooms thinly sliced
1 tsp salt & pepper (approximate)
15 oz can crushed tomatoes
1 cup water
2 tsp dried oregano
1-2 tsp pepper flakes (optional)
5 -6 Tbs tomato paste
1-2 Tbs Olive oil
½-1 cup grated mozzerella cheese

Instructions

In a large saute pan, that can hold the steaks in a single layer, heat the oil on medium heat, and once hot saute the onion garlic until soft but not browned.
Once the onion is softened add the peppers and mushrooms and cook for 5 - 10 minutes until they begin to soften. Season with the salt and pepper.
Now add the crushed tomatoes, pour about 8 oz of water into the tomato can and stir to get all the remaining tomato out and pour that liquid into the pan.
Add the oregano and pepper flakes and tomato paste. Stir to combine all and bring up to a simmer to thicken cooking for about 15 minutes.
While the sauce is cooking in a separate pan sear and lightly brown the steaks which are lightly seasoned with a little salt and pepper. Set on a plate to rest.
Once the sauce is cooked, nestle the steaks into the sauce pour any juices that have accumulated on the plate into the sauce and depending on how well you want them cooked allow them to braise for any where from 5- 15 minutes. If you are using cheese pile some of the vegetables on top of the steak and cover with the cheese in the last two or three minutes and cover the pan to allow the cheese to melt.

Notes

Serve as a stand alone dish, or with pasta or even a baked potato. The sauce goes great with pasta without the steak too!

Rants Raves and Recipes https://www.rantsravesandrecipes.com/

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

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Yum
Steak Pizzaiola

Ingredients
1 6-8 oz Top Sirloin steak per person
4-6 cloves of garlic minced
1 medium onion diced
2 bell peppers thinly sliced
8-10 button mushrooms thinly sliced
1 tsp salt & pepper (approximate)
15 oz can crushed tomatoes
1 cup water
2 tsp dried oregano
1-2 tsp pepper flakes (optional)
5 -6 Tbs tomato paste
1-2 Tbs Olive oil
½-1 cup grated mozzerella cheese
Instructions
In a large saute pan, that can hold the steaks in a single layer, heat the oil on medium heat, and once hot saute the onion garlic until soft but not browned.
Once the onion is softened add the peppers and mushrooms and cook for 5 - 10 minutes until they begin to soften. Season with the salt and pepper.
Now add the crushed tomatoes, pour about 8 oz of water into the tomato can and stir to get all the remaining tomato out and pour that liquid into the pan.
Add the oregano and pepper flakes and tomato paste. Stir to combine all and bring up to a simmer to thicken cooking for about 15 minutes.
While the sauce is cooking in a separate pan sear and lightly brown the steaks which are lightly seasoned with a little salt and pepper. Set on a plate to rest.
Once the sauce is cooked, nestle the steaks into the sauce pour any juices that have accumulated on the plate into the sauce and depending on how well you want them cooked allow them to braise for any where from 5- 15 minutes. If you are using cheese pile some of the vegetables on top of the steak and cover with the cheese in the last two or three minutes and cover the pan to allow the cheese to melt.
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December 30, 2014December 30, 2014

Grilled Roast Beef Sandwich

Oh so many years ago, the restaurant I worked in, served a thick slice of roast beef opened face as a lunch item. The remaining beef, that was cooked to a rare state, was used the next day in a sandwich sliced paper thin and heated. It was one of the best sellers and was one of my favorite lunch time dishes.

Ingredients for Grilled Roast Beef Sandwich

2 slices of bread (a good sourdough prefered)
4-6 very thinly sliced pieces of rare roast beef
2 slices of sharp cheddar cheese
salt & pepper to taste
Horseradish sauce or mayonnaise
2 Tbs room temperature butter
2 Tbs Parmesan cheese

Directions for Grilled Roast Beef Sandwich

Place a saute pan with lid or a stove griddle, large enough to hold the sandwiches you are going to make, on the stove top and pre heat to a medium heat.

Take the two pieces of bread and spread the butter on one side of each piece.

Turn the bread over and on the other side spread the Horseradish sauce or mayonnaise. Lightly salt and pepper over the sauce. Place a slice of the cheddar on each piece of bread. Now layer the roast beef on top of one of the pieces of bread and top with the other .

Sprinkle the Parmesan on a large dish and press both buttered sides of the sandwich into the cheese so that it adheres to the butter.

Place in the pan, cover and allow to heat up for a few minutes. Once the one side is browned flip the sandwich, recover and allow the other side to brown up being careful not to burn the Parmesan cheese and bread.

When the cheddar is melted remove from the pan and slice and serve.

Horseradish Sauce

This is a great condiment to serve with Prime Rib or any roast beef, and is fairly easy to make.

Take about 1/2 a container of sour cream (12 oz) and add a good prepared horseradish to it stirring gently and tasting as you go. My version uses about a whole jar of horseradish and is very spicy, but keep tasting to adjust to your own liking. Remember though if making well in advance it will increase in strength as it sits.

Here are a few items to help make this item:
Anolon Advanced Hard Anodized Nonstick 18-by-10-Inch Double Burner Griddle
MIU France Large Stainless Steel Slotted Turner, 3 by 11-Inch
Ateco Natural Wood Small Sized Spatula, 4.5 Inch Blade

Without the spicy sauce (too spicy for a S.A.P.P.) the rest was just truly tasty a 5 paws effort!

Grilled Roast Beef Sandwich

2014-12-30 15:32:34

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Prep Time

10 min

Cook Time

10 min

Total Time

20 min

Prep Time

10 min

Cook Time

10 min

Total Time

20 min

Ingredients

2 slices of bread (a good sourdough prefered)
4-6 very thinly sliced pieces of rare roast beef
2 slices of sharp cheddar cheese
salt & pepper to taste
Horseradish sauce or mayonnaise
2 Tbs room temperature butter
2 Tbs Parmesan cheese

Instructions

Place a saute pan with lid or a stove griddle, large enough to hold the sandwiches you are going to make, on the stove top and pre heat to a medium heat.
Take the two pieces of bread and spread the butter on one side of each piece.
Turn the bread over and on the other side spread the Horseradish sauce or mayonnaise. Lightly salt and pepper over the sauce. Place a slice of the cheddar on each piece of bread. Now layer the roast beef on top of one of the pieces of bread and top with the other .
Sprinkle the Parmesan on a large dish and press both buttered sides of the sandwich into the cheese so that it adheres to the butter.
Place in the pan cover and allow to heat up for a few minutes. Once the one side is browned flip the sandwich recover and allow the other side to brown up being careful not to burn the Parmesan cheese and bread.
When the cheddar is melted remove from the pan and slice and serve.

Notes

Horseradish Sauce
This is a great condiment to serve with Prime Rib, and is fairly easy to make.
Take about 1/2 a container of sour cream (12 oz) and add a good prepared horseradish to it stirring gently and tasting as you go. My version uses about a whole jar of horseradish and is very spicy, but keep tasting to adjust to your own liking. Remember though if making well in advance it will increase in strength as it sits.

Rants Raves and Recipes https://www.rantsravesandrecipes.com/

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

December 22, 2014December 30, 2014

Mollet Eggs Florentine

A Mollet Egg is one that is cooked not quite hard. It lies inbetween a soft boiled egg and one cooked hard. The whites are well set and the yolk is still partly runny. A Mollet Egg Florentine is an egg cooked not quite hard served with spinach.

On of my pastimes is to go through very old cook books and I found one”The Hotel St. Francis Cook Book” by Victor Hirtzler which had recipes and menus for 365 days at the hotel. Needless to say there were many egg dishes. His version of this dish was a puree of spinach with the egg served on top.

In searching the internet I found Jacques Pepin’s take on the recipe with Mornay sauce over the top. Sounded good to me so I tweaked the recipe a little to fit my pantry and came up with the following recipe.

It makes an elegant brunch recipe and works well for a luncheon or light dinner with a salad.

Ingredients for Mollet Eggs Florentine

This recipe is for two to four persons.

For the Mollet Eggs Florentine:

2 mollet eggs per person
1# frozen spinach
2 shallots finely diced
½ tsp ground nutmeg
2 Tbs butter
Salt & Pepper
1 cup grated swiss cheese

For the Mornay Sauce:

2 Tbs butter
2Tbs Flour
1½ cups of ½&½ warmed
½ tsp salt and pepper (white if available)
2 Tbs Parmesan cheese
1 egg yolk (Optional)

Directions for Mollet Eggs Florentine

There are four distinct steps to the preparation of this dish. First the spinach, second the eggs, third the Mornay sauce and fourth the final assembly and broiling. None of the steps take a great deal of time and can be done in order and if you prepare everything in advance it should be a smooth operation.

If you have small au gratens do it in individual portions, or a larger au graten or baking dish will also work just fine .

For the Spinach:

You can use fresh if you like, but frozen works just as well. Defrost the spinach and press out most of the water in a towel.

In a sauté pan melt the butter Once the butter is beginning to brown add the shallot and cook until just wilted. Now add the spinach and nutmeg and salt and pepper and stir to combine and cook for one or two minutes.

If making individual dishes divide the spinach into the four dishes, and set aside, or if using a larger dish spoon the spinach evenly over the bottom of the dish.

For the Mollet Eggs:

Use a pan that can accommodate all the eggs in a single layer and is deep enough to cover them with water.

Using a push pin, puncture the large round end of the eggs, making a small hole (this will prevent them from cracking while cooking). Have a bowl with ice water ready to accept the eggs once cooked.

Bring the water up to a rolling boil. Carefully add the eggs and cook for 6 minutes NO MORE!. Remove the eggs once cooked from the boiling water and place into the ice water to stop the cooking.

Using the back of a knife or a spoon carefully cracked the shells of the eggs and gently peel, if they resist, peel under running water. Dry eggs and set on top of the spinach. You can make a small indentation in the spinach and place the eggs in them. Sprinkle most of the cheese over the eggs and spinach, reserve a small amount to top the eggs with.

For the Mornay Sauce:

In a sauce pan melt the butter then add the flour stir to combine all the raw flour and cook for about one minute. Add the warm ½&½ and whisk while bringing the mixture up to a boil. Once thickened add the salt & pepper and Parmesan whisking briskly to prevent the cheese from lumping together. Allow the mixture to cool a little, add the egg yolk and whisk very briskly to prevent the yolk from scrambling, you can omit the yolk if you want. Taste and adjust seasoning if necessary.

Mollet Eggs Florentine Assembly:

With the bed of spinach and the eggs nestled in, carefully spoon the Mornay sauce over the eggs and spinach and top the eggs with the remaining cheese.

Place under a broiler, but do not have the dish too close to the heat. You want it far enough away so as to allow the eggs to heat up before the cheese and sauce brown too much.

the eggs are heated and cheese and sauce beginning to brown

Here are a few items to help make this recipe:
Cooks Standard Multi-Ply Clad Stainless-Steel 5-Quart 11-Inch Covered Deep Saute Pan
6.75″ x 3.5″ 4 Oz. Oval Au Gratin Baking Dish [Set of 6]

Very nice eggs with a nice cheesy sauce that even makes the green stuff almost palatable. Personally I would serve the eggs on a bed of prime rib, but I’m not the chef. Anyway 5 paws for the eggs and sauce.

Mollet Eggs Florentine

2014-12-22 18:48:34

Serves 4

A great dish for brunch ,luncheon or a light dinner

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Save Recipe

Prep Time

30 min

Cook Time

10 min

Total Time

40 min

Prep Time

30 min

Cook Time

10 min

Total Time

40 min

For the Mollet Eggs Florentine

2 mollet eggs per person
1# frozen spinach
2 shallots finely diced
½ tsp ground nutmeg
2 Tbs butter
Salt & Pepper
1 cup grated swiss cheese

For the Mornay Sauce

2 Tbs butter
2Tbs Flour
1½ cups of ½&½ warmed
½ tsp salt and pepper (white if available)
2 Tbs Parmesan cheese
1 egg yolk (Optional)

Instructions

There are four distinct steps to the preparation of this dish. First the spinach, second the eggs, third the Mornay sauce and fourth the final assembly and broiling. None of the steps take a great deal of time and can be done in order and if you prepare everything in advance it should be a smooth operation.
If you have small au gratens do it in individual portions, or a larger au graten or baking dish will also work just fine .

For the Spinach

You can use fresh if you like, but frozen works just as well. Defrost the spinach and press out most of the water in a towel.
In a sauté pan melt the butter Once the butter is beginning to brown add the shallot and cook until just wilted. Now add the spinach and nutmeg and salt and pepper and stir to combine and cook for one or two minutes.
If making individual dishes divide the spinach into the four dishes, and set aside, or if using a larger dish spoon the spinach evenly over the bottom of the dish.

For the Mollet Eggs

Use a pan that can accommodate all the eggs in a single layer and is deep enough to cover them with water.
Using a push pin, puncture the large round end of the eggs, making a small hole (this will prevent them from cracking while cooking). Have a bowl with ice water ready to accept the eggs once cooked.
Bring the water up to a rolling boil. Carefully add the eggs and cook for 6 minutes NO MORE!. Remove the eggs once cooked from the boiling water and place into the ice water to stop the cooking.
Using the back of a knife or a spoon carefully cracked the shells of the eggs and gently peel, if they resist, peel under running water. Dry eggs and set on top of the spinach. You can make a small indentation in the spinach and place the eggs in them. Sprinkle most of the cheese over the eggs and spinach, reserve a small amount to top the eggs with.

For the Mornay Sauce

In a sauce pan melt the butter then add the flour stir to combine all the raw flour and cook for about one minute. Add the warm ½&½ and whisk while bringing the mixture up to a boil. Once thickened add the salt & pepper and Parmesan whisking briskly to prevent the cheese from lumping together. Allow the mixture to cool a little, add the egg yolk and whisk very briskly to prevent the yolk from scrambling, you can omit the yolk if you want. Taste and adjust seasoning if necessary.

Mollet Eggs Florentine Assembly

With the bed of spinach and the eggs nestled in, carefully spoon the Mornay sauce over the eggs and spinach and top the eggs with the remaining cheese.
Place under a broiler, but do not have the dish too close to the heat. You want it far enough away so as to allow the eggs to heat up before the cheese and sauce brown too much.

Rants Raves and Recipes https://www.rantsravesandrecipes.com/

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.