Rosmarino e' Aglio Bistecca con Risotto Quattro Formaggi (Rosemary & Garlic Steak with Four Cheese Risotto)

. Rosmarino & Aglio Bistecca con Risotto Quatro Formaggi
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Many of you have read in previous posts that my home state is Iowa where I was born and raised. As a result of living in the greatest corn producing state, my family and I had only 'corn-fed' beef, also simply known as Iowa Beef. This is a much heavier, fatter, juicier beef than grass-fed beef.

So tonight for dinner I'll be preparing a few steaks with an Italian inspiration and some decadent, creamy risotto on the side. This recipe for rissotto will blow your diet, so just enjoy! A nice green vegetable, such as asparagus, is great with this.

Rosmarino e Aglio Bistecca (Rosemary and Garlic Steak)

4 1" thick rib eye steaks

7 whole garlic cloves, peeled, and minced
1/4 cup extra virgin olive oil
1 Tbsp. fresh rosemary, chopped
Salt
Black pepper, freshly ground

In a small pan, cook the garlic in the olive oil on a medium-high heat. Cook garlic, with occasional stirs, until garlic is a golden brown. Add the chopped rosemary, stirring a few times, then remove from heat.

Sprinkle the salt and pepper on both sides of the steaks. Grill the steaks to your desired level of doneness. While steaks are cooking, reheat the oil-garlic-rosemary sauce on low.

Serve steaks with the sauce drizzled on top.

Risotta Quattro Formaggi (Rice with Four Cheeses)

3 Tbsp. olive oil
1 onion (yellow or white), finely chopped
4 large garlic cloves, finely minced
3 cups Chicken Stock/Broth (homemade is best, but canned is OK if in a hurry)
8 oz. (1 cup) Arborio rice
2 Tbsp. butter
3 Tbsp. freshly ground Parmigiano Reggiano cheese
2 oz. Italian Fontina cheese, freshly grated
3 Tbsp. Asiago cheese, freshly grated
1 oz. Gorgonzola or Provolone cheese, freshly grated
Sea salt, freshly ground
Black pepper, freshly ground
3 Tbsp. Italian parsley, freshly chopped

In a large saucepan, saute the onion and garlic in the olive oil for 5 minutes.

Stir in the rice, cook until the liquid is absorbed into the rice, stirring often.

Add 1 cup of chicken stock/broth, simmer, and stir often until absorbed into the rice. Repeat this one cup of stock/broth, constantly stirring and absorbing liquid into rice before adding the next cup of broth/stock, taking approximately 15 - 20 minutes.

Mix in the butter. Mix in the cheeses and the Italian parsley. Season with salt and pepper. Garnish with more chopped Italian parsley.

Serve IMMEDIATELY.
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Springtime Rhubarb Cake

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Rhubarb ready to harvest.

Long time no posting from me . . . my gardens and yard have just kept me so busy. Plus a little mini-trip to the beach to de-stress was in order.

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So I last promised that I would bake a spring cake for Mother's Day, made with rhubarb that I harvested from my garden. This recipe is one that my mama makes for family get-togethers and it is always devoured! It is made with strawberry jello, lots of sugar, and marshmellows in order to sweeten up the bitter rhubarb and then it is topped with a dry yellow cake mix for a 'streusel' effect. I hope that you try this and enjoy with creamy vanilla ice cream on top!

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Cut leaves off rhubarb stalks -- compost the leaves

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Cut rhubarb into 1/2" pieces

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Rhubarb Cake .

4 cups rhubarb, cut up into 1/2" to 1" pieces

1 cup sugar
1 large box strawberry jello

2 cups mini marshmellows

1 cup chopped walnuts

1 cup water

1 stick of butter, cut into thin slices (for covering the top)

1 yellow cake mix.
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Spread the first 4 ingredients in a 12" x 9" baking dish.

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Sprinkle the dry cake mix on top to cover

Add cut up pieces of butter and the nuts, scattering evenly on the top of the dry cake mix!!!! DON'T FORGET THE BUTTER!

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Pour the water evenly over all ingredients.

Bake at 350 degrees for 1 hour.
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Have lots of vanilla ice cream (or gelato) on hand to serve with the cake!


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