Salisbury Steak with Porcini Mushrooms

 

My mother has been preparing the most kick-butt-awesome Salisbury Steak with an Italian twist for years . . . (translation:  lots of garlic!) and I just had to make it tonight.  Oh my goodness, this recipe just never fails to deliver a mouthful of flavors that you simply can't stop eating!    Porcini mushrooms in a savory, golden mushroom sauce poured over beef patties (and in this version of her recipe I also added ground turkey) filled with green peppers, onions, sauteed mushrooms and garlic:  Heavenly!

This time I made it with half ground turkey to try and make it healthier . . . you'd never know this was added!  I swear!  

I also added Porcini mushrooms along with already required baby portabello mushrooms.  Using the broth from reconsituting the dried Porcini mushrooms enhances this incredible flavor to another level!  SO GOOD!  

If it is still a typically cold or chilly March day where you live, you'll love what my husband describes as "perfect comfort food".

You won't be disappointed with this entree . . . pinkie promise!

 Salisbury Steak with Porcini Mushrooms

1 Tbsp. olive oil

1 cup chopped onion

8 oz. porcini mushrooms, dried (you will reconstitute them in hot water)

2 small containers of fresh baby portabello mushrooms

4 cloves garlic, minced 
1/2 cup Italian parsley, minced

1 lb. ground beef

1 lb. ground turkey

1/2 green pepper, chopped

1 jumbo egg

1 jumbo egg white

3/4 cup Italian-style bread crumbs

4 cans (10-3/4 oz.) golden mushroom soup

1 package dry onion soup mix

1 can low-salt beef broth plus 1 Tbsp. beef bouillon ("Better Than Bouillon" paste in a jar)   

Garnish:  1/2 cup Italian parsley, minced

In hot water, place the dried porcini mushrooms to reconstitute.  Do NOT throw away the darkened water after they are soft . . . this is full of flavor stuff!

In a large skillet, cook the onion in olive oil until golden brown.  Set aside.

In the same large skillet, add a little bit of olive oil and about 4 - 6 Tbsp. of the porcini mushroom water.

Saute both the Porcini mushrooms and the baby portabello mushrooms for about 5 - 10 minutes until browned . . . adding more Porcini mushroom water as needed to keep them moist.

Add the Italian parsley to the mushrooms and saute for one more minute.

Add two cloves of minced garlic and saute for a few more minutes. 

Remove the cooked mushrooms, parsley and garlic from the skillet and place HALF of them on a cutting board.  Set aside the other half of mushroom mixture (for the sauce).

Chop up the one half of mushroom/parsley/garlic mixture.

In a large bowl mix the following: ground beef, ground turkey, egg, egg white, bread crumbs, half of the browned, chopped onions, chopped green pepper, and the mushroom mixture you just chopped up (leaving the other half for the sauce!)

Mix together very well.

Form large patties of this beef/turkey/mushroom mixture.

In a separate medium size bowl, mix the golden mushroom soup, beef broth mixed with the beef bouillon, one half of the sauteed onions and dried onion soup mix.  Blend well and set aside.

Place in the large skillet with the remaining unchopped mushroom mixture around the outsides of the skillet.

Place the meat patties in the center of the skillet to brown thoroughly on both sides on medium to low heat.

Remove the browned patties and the mushroom mixture; place in a large baking dish that will go to in the oven.

Pour the golden mushroom soup mixture all over the meat patties and the sauteed mushroom mixture.

Bake in a 400 degree oven for 20 minutes.

Serve with garlic mashed potatoes.

Garnish with chopped Italian parsley.

click below for the complete photo step-by-step instructions

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Pot Roast with Vegetables, Garlic & Porcini Mushrooms

My daughter says that I need 'to get with it', stating that I need to start cooking with a slow cooker!  I mean, she said this to her mom who used to be a buyer in the fashion industry where 'new' and 'on-trend' was of utmost importance!  I mean, I'm just sayin'!

For Pete's sake everyone, we 'old folks' (in our 50's) used to call these things CROCK POTS!  These electric cooking pots just seemed so 70's to me!  Good grief Charlie Brown, I'd rather do FONDUE than cook with a crock pot!

Yet this week my husband requested something hearty and comforting for a cold winter's night . . . a pot roast.  Now mind you, I have a THIN man in my life . . . you know the kind of person that you just hate because they can eat ANYTHING and not gain any weight.  It's totally maddening!

All I have to do is look at food or read about it and I seem to pack on the pounds, especially around my butt!  So I pack it on while he packs it in!

It just ain't fair!

So if  Mr. M. and P. (Mr. Meat and Potatoes) asks me to once in a while defer from preparing Italian or healthy weight-watching meals, I'll cave in and gladly oblige.

So we dusted off the slow cooker pot that I purchased four years ago (yup, you read that right!) that still had all of the labels stuck onto it prior to this new cooking venture today.  I had given away my very first, wedding-gift-crock pot from the '70s years ago!  I think that I used it once.  I guess it just wasn't my 'thing'.

Yes, I've made a pot roast before, but never in a slow cooker.  So one thing that I knew I needed to do before putting everything together in this slow cooking process, was to "SEAR" the beef for a nicely browned exterior before putting it in the pot.  Nothing beats that step . . . nothing.

So here's a simple recipe that's probably not very much different than the plethora of recipes out there.

However, I have to admit:  I did add quite a bit of garlic and the porcini mushrooms to make it more Italian.  Because as you know, garlic is a good thing!   :-D

sear the beef in a heavy pot for about 4 - 5 minutes on each side

place the seared roast in the slow cooker

the garlic is on the bottom under the roast

add the rest of the ingredients 

cover with the lid

cook on low for 8 hours or high for 4 hours

the beautiful results!

Pot Roast with Vegetables, Garlic and Porcini Mushrooms

3 - 4 pounds boneless chuck roast
2 Tbsp canola oil (olive oil burns too easily, so I definitely do not recommend olive oil)
Mrs. Dash Garlic and Herb blend
Nature's Seasons
1 large onion, chopped
8 large cloves of garlic, peeled, smashed, and chopped
1/2 cup red wine (I use a Meritage blend)
1 cup water with 3 - 4 tsps. beef bouillon (I use "Better Than Bouillon) or low-sodium beef broth
3 large carrots, peeled and cut up the way you prefer
3 large Idaho russet potatoes, peeled and cut into 2" cubes
4 stalks celery, cut into 2" pieces
1 packet dried porcini mushrooms
1 cup finely chopped Italian parsley

In a large heavy pot, heat the oil. 

Season the roast with salt and pepper to taste, Mrs. Dash, and Nature's Seasons. 

Brown on all sides about 4 minutes per side.

Place the roast in the slow cooker with the garlic on the bottom of the pot.

Add the carrots, onion, potatoes, celery, mushrooms, and Italian parsley.
Blend the bouillon with the liquids.

Add the liquids to the pot.

Cover and cook on low setting for 8 hours or on high setting for 4 hours.

Mangia!

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Jessica of "Kitchen Bellicious" Guest Post: Peppered Beef Soup in Toasted Bread Bowls

I have wanted to ask many of my favorite foodie bloggers to guest post here in on ‘la bella vita’ for sometime. This month I was priviledged to have Liz from “That Skinny Chick Can Bake” help launch this endeavor. And today, I am THRILLED to share a guest post from one of my absolute favorite food bloggers, Jessica from “Kitchen Bellicious”. Jessica writes an AMAZING blog on which she features fabulous recipes that she truly does prepare . . . and all of this while raising two small children. I don’t know how many of her recipes that I have printed out to make some day soon, but I have also prepared and shared two (2) of her recipes on my blog as well. I am so impressed with Jessica and her blog and I truly thank her dearly for her kindness to guest post on ‘la bella vita’. Please visit her soon, and I’m certain you’ll love what you read and will follow her along!

If ‘guest posting’ is something that you would be interested in doing on ‘la bella vita’, please do let me know, OK? Thanks!

And now here is Jessica’s delicious and super-yummy soup in a bread bowl recipe that is not only creative (who can resist a ‘bread bowl’?), but is also perfect for this autumnal time of year in the States when the temperatures are dipping in most of the country and when we enjoy more comforting soups to warm our souls.

From Jessica:

Enjoy comfort in a bowl!

This hearty slow cooked meal will remind you of the comfort and joy of being home and enjoying dinner together as a family. Peppered Beef Stew served in a crispy toasted bread bowl is a simple twist on the classic pot roast with all the fixings. From carrots, celery and potatoes to the flavor of slow cooked onions and mushrooms mixed with a touch of beer, red wine and Worcestershire, this amazing bowl of goodness will impress even your hardest clients (your family).

I grew up on pot roast, so to speak. It was a tradition in our family, especially one for holidays or family gatherings after church. When the cold weather began trickling in you were sure to find the smell of slow cooked pork roast lingering through the house with a side of – –you guessed it – - bread! Even to this day, when I make pot roast I am reminded of growing up and it still puts a smile on my face!

I have done my “generational” pot roast recipe on Kitchen Belleicious before so I wanted to do something different with it, a twist on an old classic and modernize what some think of as old food. By “roasting” pre-cut roast meat or stew meat and adding the fixings one would find in a standard soup I was able to bring you the most incredible bowl of comfort. The toasted bread bowls are just an added extra, making the soup fun and exciting. Besides what is soup without bread? That’s what I thought!

Tip: Make easy at home croutons with the center of the toasted bread bowls. Cut the reserved bread in cubes and place in a single layer on an oiled baking sheet. Sprinkle with sea salt, pepper and a few of your favorite dried herbs and bake at 400 degrees (F) for 7-9 minutes!



Peppered Beef Soup in Toasted Bread Bowls
(courtesy of Southern Living)

1 package of baby carrots
2 stalks of celery
6 small Yukon gold potatoes, quartered
1 small Vidalia onion, chopped
4 garlic cloves, minced
1 can of beef stock
1 can of beer
2 TBSP Worcestershire sauce
2 bay leaves
½ cup AP flour
1 tsp kosher salt
1 tsp freshly cracked pepper
1 tsp Cajun seasoning
1 tsp garlic powder
1 /2 lb beef stew meat
2-3 TBSP vegetable oil
3 loaves frozen bread dough

Rinse the stew meat and pat dry.
Combine the flour, salt, pepper, cajun seasoning and garlic powder in a Ziploc bag.
Add the roast and shake to coat.
Sear the roast over medium to low heat in a cast iron skillet for 5-6 minutes (1-2 min per side) until browned on all sides. (I like to brown mine to the point of almost no return:)
Place the rmeat in a slow cooker and add in the remaining ingredients except for the cheese and bread dough.
Cook on low for 6-8 hours until fork tender.
Season with salt and pepper to taste.

For the Bread Bowls:

Follow package directions for thawing the dough.
Once the dough has been thawed and properly risen.
Divide each loaf into 4 large rounds, resulting in a total of 12 bread rounds.
Place each round on a lightly greased baking sheet.
Bake in the oven at 350 for 20-30 minutes until golden brown.
Remove and allow to cool before cutting out the center of the bread rounds using a knife and spoon.
Keep the leftover bread for dipping….
Spoon the stew into each round and enjoy!


THANKS Jessica for sharing this wonderful, comfort soup with us!
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The Traditional Food of Naples, Italy! A Taste of Napoli!

Naples, Bay of Naples, Mount Vesuvius

(photo credit:  dailymail uk)

Napoli, or Naples is my final destination before flying back to the States after two wonderful weeks in beautiful Italy.  Located on the incredibly beautiful Bay of Naples and beneath Mount Vesuvius, this is a very large city, in fact it is the third largest city in Italy.  The narrow streets are very crowded and bustling with activity; everyone seems to be in a manic hurry here.  Driving a car here is literally insane!  But like many places in Italy, there is a lot to see and admire, and so little time before I fly home!  

The people of Naples live with the continual threat of Vesuvius and memories of the catastrophic destruction of the ancient cities of Pompeii and Herculaneum, thus giving them a reputation for living life to the fullest and with a much greater sense of gusto.  The people engage in a religious custom twice a year at the city's Duomo where they view the blood of Saint Gennaro miraculously liquifying in its vial which provides safety and protection from another eruption from the volcano.

Someday I hope to visit Naples during the Christmas season!  Neapolitans are known for their magnificent hand-crafted 'il presepe' (cribs) or nativity scenes.  This custom has now extended to including scenes beyond the Nativity to life around Naples itself.  Via San Gregorio Armeno is filled with displays and artisan workshops selling Nativity scenes.  The famous Giussepe Ferrigno has a work shop where some of his elaborate 'il presepe' can be seen.

Via San Gregorio Armeno full of artisan workshops where the handmade figurines can be purchased

sample of Giuseppe Feriggno's craftsmanship

Hundreds of nativity scenes can be found throughout Italy in town squares, shops, many homes, and in every church including the Vatican in Rome.   People begin setting up the displays on December 8th, which is the Feast of The Immaculate Conception and are taken down on January 6th, the Feast of the Epiphany.  The figurine of the baby Jesus is always added to the crib scene on Christmas Eve.

So popular are these figurines in Italy, that in Naples and Rome there are two museums where one can view thousands of figurines (collections dating back to the 1800's are in Il Museo Tipologico Nazionale del Presepio, Rome and Il Museo Nazionale di San Martino, Naples).

The castle/palace of Maschio Angioiano

Castel dell'Ovo, the oldest castle in Naples, on the waterfront of the spectacular Bay of Naples

The FOOD of Naples and Campania

As in any part of Italy, Neapolitans are passionate and quite opinionated about their cuisine.  The food of Campania is as exuberant as its natives.  Even though the heartier food of Northern Italy is so well known for its prosciutto, parmigiana, and balsamico ingredients, what is known as 'Mediterranean Cuisine', and that which is much healthier for us, is from the Southern part of Italy, including the food of Naples and Campania.  The cooking of this region aims to preserve the flavors of the local fresh ingredients as well as their fragrance, thereby maintaining a focus on simplicity rather than sophistication. Southern Italian food is considered to be the 'soul of Italy'. 

The cuisine is more spicy and reliant on the sun-kissed vegetables available year-round, including superb artichokes and aubergine (eggplant), courgettes (zucchini) sun-dried pomodori (tomatoes).  Bumper crops of dried red chili peppers, garlic, herbs, olives, olive oil and salty capers are also harvested.  Campania is famous for its fruit orchards that produce some of the best lemons and oranges, figs, peaches and apricots, and also grapes from numerous vineyards.  Almonds and hazelnuts of the highest quality hale from this region.  Pasta is more often dried in this southern part of Italy versus the fresh pasta of the North, although cooks do use fresh pasta as well.  And it is in Campania where the tomato was first introduced to Italy and used in it's cuisine.

San Marzano tomatoes' enhanced rich flavor and deep red color result from flourishing in the rich, fertile volcanic soil of Campania.  Additionally, the ideal growing climate exists in Southern Italy that includes plenty of sunshine with idyllic warm days and cooler evenings.

Seafood and sea-salt are stand-out ingredients in the kitchen.  The sea is a highlight of the food from which it generously offers an endless array of pristine seafood harvested from anchovies to clams, mussels and squid, and even octopus!  Traditionally there is a shorter supply of meat in this region, so it goes without saying that less meat is consumed that has greater reliance on lamb and seafood.

"When the moon hits your eye like a big pizza pie, that's amore!

The natives of Naples claim that their city is the original home to authentic pizza!  The world's first pizzeria opened its doors in Naples and still remains in business today.  Using the simplest of ingredients, Pizza Margherita is a triumph of Neapolitan cuisine!  Becoming more popular now in the States, the humble ingredients of fresh San Marzano pomodori (tomatoes), fresh aromatic basil and mozzarella (di bufala) on char-marked dough is all that is required to make this highly-praised and delicious pizza.  The colors of red, white, and green represent the official colors of the Italian flag.  Fresh, and bubbly-hot straight out of ancient wood-fired ovens, this is the ultimate!

Pizza Margherita

click for the recipe

(photo credit:  Rosalind Corieri Paige)

classic Neapolitan Margherita Pizza
(photo credit:  dailymail uk)

Spaghetti Alla Puttanesca
(photo credit:  girlichef blog, click for recipe)

Spaghetti all Puttanesca

literally means 'whore's spaghetti' in Italian!   This is a hot, spicy, tangy, salty and very fragrant pasta dish made from typical local ingredients:  fresh tomatoes, olives, chili peppers, garlic, and capers, all sauteed in olive oil and presented with a sprinkling of fresh Italian parsley.  My mother loves this wonderful pasta dish!

Parmigiana di Melanzane (Eggplant Parmesan)

This is one Italian classic dish that has disagreement among several regions in Italy as to it's origin.  As with all traditional recipes, there are numerous claims to the definitive method of preparation.  Because this region is so renowned for its fresh eggplant that is available throughout the year, I'm going to agree with the Neapolitan saying:  "A parmigiana e’ mulignane ca se fa a’ Napule è semp’a meglio!" (The eggplant Parmesan that is made in Naples is always the best!).  The authentic method for creating this dish includes all of the region's noted flavors with layers of 'aubergine' (eggplant )with Provola and Parmigiana cheeses, San Marzano tomatoes, olive oil, onions, garlic and fresh basil!

Bistecca or Carne alla Pizzaiola (Meat in Pizza Style)

One of the favorite, pillar, everyday Neapolitan dishes. Pizzaiola is made from inexpensive cuts of meat that are seared and then cooked long enough to be tenderized in a spicy tomato-based sauce of peppers, capers, garlic, basil, oregano, and olive oil.  As with all Italian recipes, numerous versions abound!  Some cooks might add olives or anchovies and even some wine for a more lusty flavor and fragrance!  Many Italian cooks, such as in my family, always prepare a 'soffritto' for this and other recipes which is a simple combination of sautéed onions, celery and carrots . . . we also add garlic.

i dolci (the sweets)!

Neapolitans certainly are known for their preference for sweets!  The desserts of this region focus on citrus and pastry and here are just a few of the region's favorites:

Sfogliatelle

Paper-thin layers of beautifully baked clam-shaped pastry pockets filled with an oozing, buttery filling of creamy ricotta cheese, sugar, cinnamon, and little bits of candied citrus.  Along with a generous sprinkling of powdered sugar on top, Sfogliatelle comprise a regional dessert specialty.  Being very labor intensive, these sweet pastries are a Neapolitan treat not to be missed and enjoyed while sipping a good cup of Italian coffee!

Zeppole

Tradition dictates that these pastries are to be served on St. Joseph's Day on March 18th.  Because my family is of Northern Italian descent, we were not raised with any awareness of this holy day tradition at all!  It was only until I had met an Italian-American from Southern Italian heritage that I learned of how and why this feast is celebrated!  Every year small to very large tables of food are presented as a form of an 'altar' to honor St. Joseph who people prayed ardently to him in order to bring them out of a horrible drought.  When it finally came to an end, this wonderful and delicious tradition of thankfulness began.

Struffoli

This Neapolitan sweet is commonly served at Christmas and Easter.  Always served warm, these little balls of deep fried dough are drizzled with honey and decorated with 'diavulilli' (colored sprinkles) and sometimes with cinnamon-sugar or bits of orange rind.  Struffoli balls are cleverly stacked on top of each to resemble a Christmas tree.

Compania is also home to delicious cheese varieties:  Ricotta, Mascarpone and from sheep's milk, one of my family favorites, Pecorino.


In no way is this list comprehensive of the foods of Naples and Campania!  This is just a brief mention of some of the more well-known traditional dishes of the region.  If you would like to comment and let me know of anything that you feel should be mentioned, please let me know and I will be  more than happy to edit this post upon my return from Italy.

Ciao!
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Burgers with Smoky Bacon, Basil and Gorgonzola Cheese!

Creamy blue and white Italian Gorgonzola cheese, melting and oozing over a huge burger, laid on a bed of thick-cut, smoked bacon and topped with fresh basil and tomatoes!

This is burger heaven on the grill!

If you're into the 'black and blue' . . . beef and blue cheese combination, then this is for you.

Why grill when it's almost October?  It was 87 degrees today and after decorating the house for autumn, I was in a sweat and not wanting to cook in the kitchen.  Mr. Meat and Potatoes Bill loves to grill anyway.

It's also another night of football on TV, so easy-peasy and casual was required.

This is super easy too!

If you don't care for Gorgonzola (Italian blue cheese), than use your favorite cheese.  How about trying Gruyere for something a little more French?  Or a nice sharp cheddar?  Spicy pepper jack would be great too!  

Use what you like, just make sure that the cheese melts all over the burger.  You'll need a big stack of napkins for this big burger for all of the cheesy-infused drippings of the tomatoes and beef running down your chin!

I had some extra Gorgonzola in the frig after using some in my previous salad that I just posted with figs and Gorgonzola/blue cheese.  And I just hate to waste food.  This stuff always seems to spoil quickly, so I only buy a small piece at a time.

And this cheese is just so creamy, tangy delicious!

Mmmmm!

There's no secret recipe to this decadent burger either!

Burgers with Smoky Bacon, Basil and Gorgonzola Cheese

Use the highest quality of ground beef/sirloin.

Form huge patties of burgers.

Tip:  Put a small indentation about the size of an inch and a half in the center of each burger.  As the burgers cook, this pops out and the center of your burgers cook better.

Season the way you like, I added some garlic and oregano.

Grill to the level of doneness that you prefer (we like ours medium-rare).

Near the end of being cooked, add on the Gorgonzola cheese (it is soft and melts fast).

Use huge hamburger buns!

Toast the buns very briefly (this prevents them from becoming soggy from the beef and tomato juices).

Lay lettuce leaves on the bottom half of the bun.

Layer on the well-cooked, browned, thick-cut, smoked bacon.

Place the cooked burger with melted cheese (use the microwave if you have to) on top of bacon and lettuce.

Layer on thick-cut ripe tomatoes.

Layer on big, fresh basil leaves.

Place the top half of the bun on top.

Condiments:

For this I recommend a nice, simple mixture of extra virgin olive oil and minced garlic to spread on each half of the bun.

the creamy, soft Italian Gorgonzola cheese just melting all over the juicy burger and bacon!

bright colors of fresh green basil leaves and red tomatoes

Mangia!
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Happy 100th Birthday Julia . . . Steak Diane

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In honor of Julia Child's birthday (would have been 100 years old today), I am reposting for my newest readers, this post about the first recipe that I ever made from Ms. Child, originally posted in the earlier days of this blog on in September, 2009.  This post has been read over 8,500 times via Google!  It's a super-winner classic in my family that never ever fails to please.  Bon Appetit!

If you're looking for a fast, but impressive dinner for either you and your sweetie or for your guests, Steak Diane is a real winner.  It is so good AND so easy that my kids made it (with some supervision) for their dates before they would go to a school dance in high school. One of the beauties of Steak Diane is that you can do all of the prepping before guests come to your house, have appetizers and cocktails with them (instead of being stuck in the kitchen), and THEN quickly saute the steaks and SERVE!

The only changes I made to Ms. Julia's respected recipe is:  I added more garlic! Sometimes, I'll also saute sliced mushrooms in butter and throw those in the sauce, but this time, I didn't want another trip to the store to get the mushrooms! So you decide. Some recipes even add a little bit of cream, which sounds wonderful to me, although I've never added it.....just kept to Julia's recipe plus my addition of garlic.

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So in honor of the book and movie about her life, I prepared Steak Diane, the first recipe of hers that I ever made and from her Julia Child & Company cookbook series.

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You can still see all of the spill stains and notes on my cookbook below!

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Steak Diane
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Here's what you need to make the dish:

4 .8-oz steaks, cut 1/2" thick (use filet mignon/tenderloin, New York strip or rib-eyes)

1-1/2 Tbsp. capers OR green peppercorns packed in water, drained

a couple drops of soy sauce

olive oil

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Ahead of time: For placing on the side of the stove area, put all of the following on a tray or platter; place them in the refrigerator and when ready to begin cooking, take this tray/platter of ingredients directly to the stove area:

1 Tbsp. canola or olive oil (if you use olive oil, do not heat too high or you'll burn it)

1 stick of butter

1/4 cup minced scallions

1/4 cup chopped fresh parsley

1 - 2 Tbsp. fresh, chopped garlic

a small bowl containing a blend of: 1 Tbsp. cornstarch blended with 1 Tbsp. Dijon mustard and 1 cup of fragrant beef bouillon

parsley for garnish

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Also ahead of time, place on the side of the stove:

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A bottle of Worcestershire sauce

Half of a lemon

Cognac

Port or Madeira

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Also have ready by the stove:
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12" frying pan

2 large forks for turning and rolling up the steaks

2 large spoons (one for the sauce stirring, and one for tasting only -- no double dipping)

a butter knife

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Here's what you need to do to prepare the steaks:
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Ahead of time:

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Trim all of the steaks of fat and gristle.

With a meat mallet, pound steaks to slightly enlarge and tenderize them; don't make very thin.

Crush the drained peppercorns with the back of a spoon.

Spread a little on one side of each steak.

Add one drop of soy sauce and olive oil on that same side of the steak.

With the forks, roll up each steak and place on a platter.

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Cover and refrigerate until cooking time.

These only take a few minutes to cook, not hours!

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So just when you're ready to cook the steaks:

Make sure that the side of the stove has everything set up and ready within easy reach.

Preheat the frying pan to a reasonably hot temperature.

Pour 1 Tbsp. of oil into the pan with 2 Tbsp of butter.

Butter will foam up and then subside.

Just as the butter begins to brown, unroll 2 steaks and immediately place in the pan.

Saute' for 30 - 40 SECONDS on one side.

With the forks, flip and saute' the other sides of the 2 steaks.

The steaks will barely have a color and will become slightly springy to the tough -- for RARE. Don't overcook these little things!

Quickly roll the steaks back up with the forks and replace on the platter (or a warm platter, since the original platter was chilled).

Continue to saute the remaining steaks, 2 at a time, with the same amount of oil and butter as before.

Continue to roll them back up and place on the platter.

When finished sauteing the steaks, add 2 large spoonfuls of butter into the pan.

When butter foams, stir in a 1/4 cups of scallions and parsley.

Cook for one minute.

Add the garlic.

Stir in the bouillon.
Stir for one minute.

Add a few drops of Worcestershire sauce.

Squeeze a small amount of juice from the 1/2 lemon.

Add one drop of cognac.

Add one drop of Port or Madeira.

Throw in about another Tbsp or two of capers or green peppercorns to float around in the sauce.
With the forks, one by one, unroll each steak and bathe them in the bubbling sauce for about one minute, turning and dipping with your forks.

Place immediately on warm dinner plates.

Spoon sauce over them.

Garnish with parsley.

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Serve with your favorite vegetable. I prefer asparagus and Dauphinous Potatoes (type the recipe name in the search box on this blog and it will appear).
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Don 't let all of these ingredients scare you! Seriously, my kids made this in high school for their dates. It's all about having everything done ahead of time and placed right next to the stove when you're ready to cook. These steaks are literally on your table in less then 5 minutes!

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So there you have it!  Straight from the French Chef, Julia Child with a little extra garlic from me!

Mangia!

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Tuscany's Bistecca Fiorentina!

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"Beef . . . it's what's for dinner" is a famous advertising slogan that most Americans are familiar with.  Grilling beef is part of the American culinary scene, but most Amercians do not associate beef and the process of grilling beef with Italy.  Now when most people think of Italian meat, they immediately think of pork and/or veal, but never beef.  But sure enough beef is king in Tuscany as exemplified in the carnivore lovers' dream-of-a-steak 'Bistecca alla Fiorentina'!  There is even a grilled steak 'fair' held every summer in Tuscany where 'thousands of steaks are cooked on grills in the main park to feed the multitudes' (Flavors of Tuscany, 1998).  

Do Italians really eat steak? We thought pasta was their thing.  Italians are definitely about more than pasta. Not only do they eat and prepare steak with the same simplicity and respect for ingredients that you see in their other dishes but their preparation is given the same attention. Nowhere do they do it better than in Tuscany, home of the infamous Bistecca Alla Fiorentina or Florentine Steak, among the most classic of all Italian dishes. (Fiorentina – means in the style of Florence)

Grilling the Florentine way is what makes the difference in an average grilled steak to an incredible grilled steak.  This method is all about simplicity.  As most Italians do, Tuscans use very simple methods of preparation and always with the finest of ingredients. 

Recently I re-watched "Under The Tuscan Sun", film that allows those of us who can't get to Italy to experience a few blissful hours of imaginary life in the rolling hills of Tuscany.  This is my retirement dream . . . at least for a few weeks every now and then!  

If you'd like to prepare something Italian or Tuscan that might slightly parallel the American carnivore tradition of grilling steaks than this post is for you!  After watching the movie my culinary fairy hit me on the head with the reminder of what I watched on TV recently from Tuscany:   two foodie/travel shows featuring the famous beef steaks from Tuscany.  The first show was Anthony Bourdain's "No Reservations" and the second show was David Rocco's "Dolce Vita".  Both of these chefs, on separate occasions, went to Tuscany to visit Italy's famous butcher, Dario Cecchini, in his shop in the 900-inhabitants village of Panzano in Chianti.  This butcher's specialty is native to Tuscany:  "Bistecca Fiorentina".   A very meat-obsessed man, he even has his own web-site and is on youTube for your curiosity and pleasure.  Here is a brief clip of Anthony Bourdain's Tuscany episode with Cecchini of Tuscany {link} 

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It's also about the breed of cattle that makes this steak so unique.  Even though Italy has less cattle raised due to the lack of land to graze on, there is one of nature's finest breeds in Tuscany's Val di Chiana near Arrezo:  the highly prized Chianina (kya-NEE-na) an ancient breed of white cattle.  A proper and authentic Tuscan bistecca is either a T-Bone or Porterhouse steak cut from Chianina beef, a more tender, flavorful, juicy and closely grained beef which is superb for grilling.   In addition to the rule of using Chianina beef, the cut needs to come from the vitellone or young steer, not a baby calf.  

Another differentiating factor of Bistecca Fiorentina is that the steak must be cut at least 2-1/2 inches thick (or three to four fingers thick) and cut from the rib.  The famous Tuscan butcher says that the width should be no less than 4 fingers thick, which is the perfect size for two people to enjoy.  While in the market, he meat butcher cut the steak for us as my husband and I watched.  It is so obnoxiously outrageous in size that we laughed when he handed it to us; we were almost a little embarrassed!  We only purchased one steak, it was so big!   This is one giant-sized monster of a steak!  Size really does matter for this steak!  Below you can see that it is nearly the entire size of a dinner plate.  My husband and I could only eat a fourth of it because it was just too much for us.  So we have some great left-overs to use tomorrow.

Finally, it is also the tradition of how the steak is cut that sets this apart from other steaks and makes it an authentic Tuscan bistecca:  The filet is cut out first, the the center or strip steak portion is removed.  Each section is then sliced.  The bone is remains in place.

How did it taste?  Well, let's just say, that the beef was not corn-fed, which is not only our preference, but is also the only beef used for the famous steaks at Ruth's Chris Steak House.  We can't compromise on that rich flavor and it was certainly missing from this beef that was the best that we could find in our little town.  So sadly, all we can sum this up with is:  it was just one big huge steak, period.  And that's about all that was special and unique about it.

Note:  I prepared this several weeks later according to another recipe that called for a pool of olive oil, minced garlic, and rosemary on which to place each steak, followed by another drizzle of olive oil and a sprinkling of shavings of fresh Parmigiano-Reggiano (1/4 pound for two steaks) on top of the steaks.  I cannot tell you how incredible this was and what a huge difference in flavor that ook place!  However, the recipe below is the "purist" version of this entree.

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Bistecca Fiorentina

T-bone or Porterhouse steaks, cut 3 - 4 (man-sized) fingers thick, if possible dry-aged

Extra Virgin Olive OIl 

Freshly cracked Sea Salt

Freshly ground black pepper

Lemon Wedges (optional)

Take steak out of refrigerator for one to two hours before grilling and bring down to room temperature.
Generously sprinkle with Sea Salt and fresh pepper to form a crust when grilled.
Prop the steaks up with chopsticks for these few hours to allow the air to flow around the meat.
Using either a charcoal or wood fire, heat up the grill to VERY HOT and nice and smokey
Place the steaks on a very hot grill 4 inches from the fire.
Cook for approximately 4 - 6 minutes per side for rare to medium-rare steaks. 
Never overcook a Tuscan steak which is traditionally served rare.
The thicker the cut of steak, the longer you need to grill it.
Caution:  the tenderloin side will cooks faster than the strip or center filet side, so move the steak around on the grill to place the tenderloin further away from the heat when necessary. 
The exact time will depend on how well done you like your steak, 7 - 8 minutes on each side for medium-rare to medium steaks, etc.  Remember that the steak will continue to cook during the final resting period.
Be sure to flip the steaks over only once.
Note:  After grilling the other side, you may want to place the steak on its side on the side with the bone and grill for an additional 3 - 4 minutes which evens out the grilling more.
Remove the steaks from the grill.
Allow the steaks to rest for 5 to 10 minutes after removing from the grill, again propping them up with chopsticks to allow air flow.
Prior to serving, drizzle with Extra Virgin Olive Oil and sprinkle with freshly cracked sea salt and black pepper again.  
Slice the steak the traditional and authentic way:  Cut the filet out first, then cut the centre out and slice each section.  Keep the bone in place around the slices.

Serve immediately with lemon wedges.

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