Black & blue salad

I don't eat red meat often, but every so often I get a craving for a yummy medium-rare steak. With this salad, you can feed about four to six people with one 1 lb. New York strip as the steak is pan-seared and sliced thin.

When I was in college, I worked at a restaurant called O'Charley's. If there's not one near you, it's kind of like an Applebee's or Ruby Tuesday's. Among many things on the menu during that time was a steak and bleu cheese salad that I would occasionally order at the end of my shift. As most foodies who cook will tell you, after that first bite, you start to deconstruct the dish to see if you can make it at home. I don't know if this salad is still available at O'Charley's as three years of working there kind of sent me in another culinary direction, but I think that most similarities end with the lettuce, steak, and cheese.

+/- 1 lb. New York strip (filet mignon or sirloin can also be substituted)

balsamic vinegar

extra virgin olive oil

minced garlic

brown sugar

rosemary

thyme

parsley

spicy brown mustard

kosher salt

black pepper

several romaine lettuce hearts (or lettuce of your choice)

shelled roasted pistachios

strawberries

purple, yellow, or white onion

alfalfa sprouts (radish or broccoli sprouts would be nice too)

Begin by preparing the marinade for your steak: 1/4 cup of balsamic vinegar and 1/4 cup of olive oil, 3 tablespoons brown sugar, 3 tablespoons of minced garlic, and 1 teaspoon of thyme. Poke your steak vigorously with a fork many times front and back...not only will the marinade will seep into the little holes, it also functions to tenderize your steak without using any meat tenderizer. Place fork-tenderized steak into marinade and refrigerate four to six hours, turning every two to three hours.

When the marination time is complete, allow the steak to rest in its marinade at room temperature for about 15 minutes. Heat a non-stick skillet to medium-high. When the pan is hot (not before), place the steak into the skillet. Sear on both sides about four to five minutes, spooning marinade onto the steak every so often. While the steak is finishing, add one whole slivered onion to the pan and caramelize the onions in the pan leavings. Remove the steak from heat and allow to rest two to three minutes then slice as thin as possible. (If you don't like medium-rare, please cook it longer...just remember that the longer you cook it, the less tender it is.)

To create the salad base, for each person I take a whole romaine heart and just chop it cross-wise all the way down to create 1 inch thick ribbons. I usually add a couple of length-wise chops too to bring the lettuce ribbons down closer to bite-size. Plate your lettuce and add about 1/8 to 1/4 cup of pistachios to each plate. Garnish with sliced strawberries, caramelized onions, and sprouts. Add mustard salad-dressing, then top with steak slices and bleu cheese crumbles.

To make the salad dressing, combine 2 tablespoons spicy brown mustard with 1/2 cup balsamic vinegar. Add 1 tablespoon each parsley, rosemary and thyme (if only there were sage, I could sing!), 1/2 teaspoon salt, and 1 teaspoon pepper. Add 1/4 cup olive oil if desired (I didn't, but it would be yummy). Mix well.

Turkey kilbasa and tortellini in a creamy pesto sauce (Corey)

I have often been accused of using as many dishes as possible when I cook. Since this has been brought to my attention more than once, I have made a concerted effort to use less cookware..though I am super guilty of forgetting where I put the spoon and getting another one out of the drawer! With that in mind, be proud that this only makes three things dirty: one pot, one colander, and one cutting board. Cutlery (despite what others may tell you) doesn’t count.

1 package smoked turkey kilbasa sausage, sliced into 1/4 inch slices

1 package spinach and ricotta tortellini

baby portobello mushrooms, sliced

1 bunch asparagus, woody ends removed, remainder cut into 1 1/2 inch segments

1 small purple onion, diced

3 stalks green onion, chopped

1/2 yellow bell pepper, julienned

Alfredo sauce (You can make your own, but to keep it a one-pot meal, I usually use Bertolli.)

basil pesto (Mom’s recipe is great! Store-bought is fine too.)

extra virgin olive oil

kosher salt

Bring 4 quarts of water to a boil. Add 1 tablespoon each of extra virgin olive oil and kosher salt to the water before adding the tortellini. Boil 8-12 minutes until the pasta is tender. Be careful not to overcook as this pasta will fall apart and lose its stuffing. When the pasta is cooked to your taste, drain using a colander. Don’t return the pasta to the pot yet.

Return the now-empty pasta pot to the stove. On medium-high heat, add the turket kilbasa and cook for two to three minutes, stirring frequently. Reduce the burner heat to medium. Add the vegetables to the pot and sauté until al dente. Add half the jar of Alfredo sauce (it’s probably still in the fridge from when you made the pizza) and two heaping tablespoons of pesto. Stir well to distribute sausage and vegetables in the creamy pesto sauce. Fold in tortellini. Plate your yummy pasta creation and garnish with some of the chopped green onions.

On the night pictured, I served this with a simple summer salad (mixed baby greens, grape tomatoes, slivered almonds, and balsamic vinegar) and watermelon wedges.

For all of my vegetarians out there, it's just as yummy without the sausage.

Mexican Seared Tuna Salad (Corey)

Tonight’s dinner was super delicious and easy to make. It all started at the seafood counter in Bloom as I contemplated various fish. Did you know that swai is Vietnamese catfish? I sure didn’t...and since I don’t know how to make catfish without frying it, I settled instead on a lovely purplish-red tuna steak. One 8 ounce steak was enough for dinner for two, and thus, this recipe is for two people. Multiply your recipe for as many people as you’re serving, and you’ll be fine!

8 oz tuna steak

extra virgin olive oil

minced garlic

juice from one lime

minced garlic

2 romaine hearts

1 can black beans

ketchup

cumin

garlic powder

cucumber

1-2 slicing tomatoes

grape tomatoes (optional)

onion (white, yellow, or purple)

jalapeño

1 bunch cilantro

alfalfa sprouts

your favorite salsa

your favorite Ranch dressing

Begin with the marinade for the fish. Tonight I used tuna. Any other firm fish will also do...swordfish, salmon, etc. For one tuna steak, I used 1/4 cup of extra virgin olive oil, the juice from 1 lime, 1 tablespoon of minced garlic, and 1/4 bunch of cilantro, chopped. After mixing all of this together in a non-metal bowl, I dunked my fish in and covered it with the marinade for 30 minutes, turning it after the first 15 minutes.

I then cooked it in a non-stick skillet on medium-high heat for six minutes on each side to sear the outside of the steak. After twelve minutes, the outside was nice and browned while the inside was still a beautiful medium-rare pink.

While the fish cooked, I built my salad plates.

As these were main course salads, I used one romaine heart for each salad. If that’s too much lettuce for you, or if you just prefer less lettuce, reduce the amount to a base that you’re comfortable with. I slivered cucumbers (skin on because it’s good for you) and avocados and added grape tomatoes (not necessary with the pico de gallo) to the salad tonight. I topped the salad based with black beans á la Tom, pico de gallo, and Mexi-Ranch dressing and added the seared tuna, sliced thin, and finished with a small amount of alfalfa sprouts.

There are three major mixtures at work on this salad: black beans á la Tom, pico de gallo, and Mexi-Ranch dressing. The recipes are as follows:

Black beans á la Tom (named for my dad who loves to doctor the beans)

1 can black beans, drained

2 Tsp ketchip

1 Tsp cumin

1 tsp minced garlic or garlic powder

Mix all ingredients and heat in the microwave for two minutes. Allow to cool one minute. I love this combination of flavors and use it for huevos rancheros, tons of salads, and as a dip unto itself with tortilla chips. If you don’t drain the beans, it can serve as quick black bean soup which is wonderful with a dollop of sour cream and sliced avocados on top.

Pico de gallo

1 to 2 slicing tomatoes, diced

1 small onion, diced

splash of lime juice

1/4 bunch chopped cilantro

1 jalapeño, diced (optional)

minced garlic

kosher salt

Mix all ingredients. Garlic and salt should be added to personal taste.

Mexi-Ranch dressing

Combine equal parts of your favorite Ranch dressing and your favorite salsa. Stir and smile at the lovely pink color.

Avocado and Mango Chutney/Salsa (Corey)

The title says chutney/salsa because they're pretty much the same thing, right? It all depends on what you do with it once you've made it. This recipe was invented to top fish (thus the chutney), but it's excellent with tortilla chips too (i.e. the salsa).

2 avocados

1 mango

1 bunch cilantro

lime juice

salt

pepper

minced garlic

Dice the avocados and mango into 1/4 to 1/2 inch pieces. Add about half a bunch of chopped cilantro (my mom doesn't remove the stems, but I do...it's up to you whether you want to take the extra time to pick all of the leaves off). Season with the juice of half a lime (or one to two tablespoons of bottled lime juice), salt, pepper, and a tablespoon of fresh minced garlic. Stir and enjoy.

I love to put this mixture on top of poached salmon, grilled tuna, and even fried tilapia...though I've also been known to eat it with chips or even just a spoon.

Soy-Ginger Marinade (Jen)

I often look to the internet when I need a recipe, but seldom find anything that I want to use without altering it. (So readers, feel free to mess about with our recipes!) This marinade is a good example. It had good bones (as my mom would say about structure in the garden) but needed some attention to detail—that is, the details about the way I like my food!

This is a wonderful marinade for tuna steaks or other very firm, dense fish. Try it with Corey’s Avocado and Mango chutney and a Caprese salad. Yum!

1 cup soy sauce

½ cup dry sherry

1/3 cup brown sugar (or if you like, try honey or real maple syrup)

3-4 tablespoons minced fresh ginger

4-5 large cloves of garlic, minced

Dash of lime juice

You can also add minced shallots or minced green onion

Mix everything together and taste it. Sweeten if the mixture is not sweet enough. It should taste fairly sweet but not sick-y sweet.

Wash tuna steaks and pat dry. Pour marinade over the fish and allow fish to marinate for at least 30 minutes. Grill fish over a medium hot grill or pan sear in a skillet over medium high heat. While the fish is cooking, reduce the marinade by pouring it into a small skillet and bringing it to a boil. Continue to boil until liquid has been reduced by at least half. Plate up the fish and pour a little over each piece.

Whiteface Chicken Pizza (Corey)

I love pizza. The problem that I find with it most of the time is the red sauce...and don’t get me wrong, I love red sauce (with breadsticks and with meatballs on pasta). This recipe is pretty fluid (which, I think, most of our recipes are) so feel free to substitute as you so desire...this one can be as varied as you can imagine it. For today though, I’ll stick to what’s in the picture!

2 packages thin and crispy pizza crust mix (Jiffy, Martha White, or Great Value are all great) -- or your can make your own crust.

A note about pizza crust: I like to make my own. Sort of. I just don’t usually have time...so I buy the mix and mix it myself, and that counts, right? We used to make our own pizza crust from scratch, and it was super yummy but never as crunchy as I like it. So in the interest of time and crunch I buy the thin crust mix and doctor it up a bit. When it says to bake the crust before adding toppings, I always sprinkle on garlic, oregano, and basil to make it an herbed crust. I’ve also been known to add parmesan cheese on occasion. I love to use a pizza stone to make round pizza, but when I’m making half-and-half pizza for the masses, I’ll use a cookie sheet. That’s the thing about geometry...I was always better at dividing rectangles than circles.

Alfredo sauce (regular, mushroom, roasted red pepper, sub-dried tomato all good choices)

2 cups chopped cooked chicken (optional)

2 cups shredded mozzarella

1 1/2 cups raw French green beans OR 1 bunch green asparagus

1 pepper (green, yellow, orange, or red) julienned and chopped

2 cups baby portobello mushrooms, sliced

4 roma tomatoes, thinly sliced and patted dry

1/2 cup bleu or Gorgonzola cheese

garlic, oregano, basil

Mix your pizza crust (don’t forget the herbs!) and place in the oven following the directions on your selected brand (or your recipe). While it pre-bakes, chop your green beans or asparagus into 1 inch sections. Don’t forget to remove the hard ends of the asparagus. Place the vegetable of choice in a bowl with a quarter inch of water and sprinkle generously with kosher salt. Cook in the microwave for two minutes to blanch. They should still be crispy.

Once you’ve semi-baked your pizza crust, remove from the oven to begin assembly. Start with the sauce and apply in a thin layer. For a 16” pizza, I usually use less than half a jar of sauce. The key is that the sauce is just enough for moisture, but not the predominant flavor on the pizza. Top with all of the mozzarella cheese. Begin layering your vegetables. The tomatoes should go on last. Add your chicken (if desired) and bleu cheese. Sprinkle generously with oregano and basil.

Bake 9 to 11 minutes until the crust is golden brown and the bleu cheese has started to melt. Remove from oven and allow to cool 3 to 4 minutes before cutting into wedges.

A Midsummer's Night's Dinner (Laura)

I found these recipes in a Seattle magazine while visiting my dad and adapted them for dinner the other night. Find the original recipe in Metropolitan Market, but I made some changes. The recipes below are based on my substitutions when I made the dishes, and I've also included a couple of recommendations.

Watermelon and Cucumber Gazpacho (serves 6)

This recipe is a wonderfully refreshing dish for a summer night. It may look a little strange at first (I was turned off by the combination of watermelon and ginger when I was reading it for the first time), but the flavors mesh beautifully. Don’t be tempted to grate the ginger! The texture of the soup will be so much more lovely if you dice it. Peel the lump of ginger, cut thin slices and, stacking two slices at a time, cut into a fine dice.

3 cups watermelon juice from approximately 5 1/4 cups of cubed watermelon, pureed in a blender (If you want it to be less watermelon-y, then use 5 cups, but I liked the extra little bit of sweetness that the watermelon gave)

¾ cup finely dices watermelon

¾ cup finely diced English cucumber, unpeeled and seeded

2-3 tablespoons minced green onions

2-3 teaspoons finely diced ginger

3-4 tablespoons fresh lime juice

1-2 tablespoons finely minced mint

Mix together the watermelon juice, diced watermelon, cucumber, scallion, and ginger in a non-reactive container and chill for at least 3 hours or overnight. Add the lime juice and fresh mint about an hour before serving.

Portobello Mushrooms on Arugula with Parmesan Crisps (serves 6)

This is a really simple little salad, but not something that you would normally make at home. Of our meal, this was the only thing that required any heat (and just a little bit at that!). The parsley is a nice addition (we didn't use it, but it really helps if you don't want to use any dressing).

A note: The amount of olive oil below isn't just for the mushrooms-it's great on the salad as well. Add a little bit of balsamic vinegar and you have a wonderful salad dressing!

½ cup grated Parmesan
6 good handfuls arugula (about 2-3 bunches)
4 Portobello mushroom caps
1/2 cup Olive oil
1 tablespoon crushed garlic (At least! I put the minimum here, but don't be afraid to use a little more)
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons fresh lemon juice (or 1 1/2 tablespoons lime juice)
¼ cup pine nuts (optional, but a nice touch)
1 bunch Italian parsley

Position a rack in the top third of the oven and preheat to 400ο. Take a tablespoon of the Parmesan and carefully place it onto a sheet of parchment paper cut to fit an ungreased sheet pan. Repeat with the remaining Parmesan until you have 7 or 8 piles. Cook for 5-9 minutes, or until the cheese melts into a bubbly thin pancake (pull it out of the oven if it starts to develop dark spots). Remove from the oven and allow to cool. Set the crisps aside. Cut the stems off the arugula and swish in water to remove dirt. Leave them for a minute so the leaves float to the top and the grit sinks to the bottom. Spin the leaves dry (if you have a salad spinner, otherwise pat gently with a towel), then loosely pack in a plastic bag and refrigerate until needed. Wipe mushroom caps clean with a wet cloth. Brush each with olive oil mixed with the crushed garlic. Sprinkle with salt and pepper. Grill or sauté rounded side down for 10 minutes and then flip and cook for another 5. Sprinkle with lemon juice, cut into thin strips, and set aside. Pile arugula in the middle of each plate and spoon the accumulated lemony juices over the top. Top with mushroom slices. Break the crisps roughly on top, scatter with pine nuts and parsley and serve.

Tomato, Mango, and Mozzarella Salad

(Try substituting nectarines and/or peaches or smoked mozzarella cheese for a slightly different flavor!)

2 fresh, ripe tomatoes
1 ripe mango
2 tablespoons aged balsamic vinegar
5 tablespoons olive oil
¾ teaspoon salt

Freshly ground black pepper (to taste)
1 bunch fresh basil leaves
1 pound mozzarella (to "look" really-it depends on how much of a base you want for your salad, but a pound gives you some wiggle room!)

Choose a wide, shallow bowl and just cut the tomatoes and mangoes into it. Sprinkle on the vinegar, olive oil, salt, pepper, and basil and toss gently. Cut a slice of mozzarella for each plate, divide the tossed salad on top, and crown with a pretty leaf of fresh basil.

Fried green tomatoes (Corey)

This ubiquitous Southern dish is one of my favorites...love, love, love the tang and crunch of a fried green tomato (excellent with a homemade remoulade sauce!). It just says summer to me. Plus, it's the name of a yummy movie with Jessica Tandy and Kathy Bates. No worries that I'll direct you to kill an man and make barbecue though.

Green tomatoes are really a seasonal ingredient and sometimes difficult to find. I usually pick them up at the local farmer's market, but sometimes they are available at grocery stores like the Fresh Market, Whole Foods, or Earthfare. Look for firm light to bright green tomatoes about the size of your fist.

To make fried green tomatoes:

green tomatoes, sliced

one egg, beaten

flour

salt and pepper

olive oil

Pour olive oil into a large non-stick skillet. Use enough to coat the bottom of the pan without making an oil slick! Heat the oil over medium to medium high heat. If it gets too hot, the olive oil will smoke, so watch it carefully. You'll know your oil is ready when you can drop a pinch of

flour in there and the flour sizzles and disappears.

Slice your tomatoes. If you want a nice crunch, slice 'em thick (I usually make mine about the width of my pinkie finger). For a softer version, use a thinner slice. Coat each slice in egg and roll it in the flour. Place your battered green tomatoes in the oil and cook till golden brown on each side. I like to add salt and pepper in the pan as they cook, but you can always season your flour or salt and pepper them before they go in the skillet. Remove from the skillet and allow to drain on a paper towel-lined plate.

To make the remoulade sauce (my personal recipe, so sorry if it's less than authentic!):

1/2 cup mayonnaise

lemon or lime juice

minced garlic

sugar

parsley

basil

horseradish or Tabasco sauce if you want to make it spicy

Add citrus juice to the mayonnaise and whisk till smooth. Add 2 tablespoons of minced garlic, 1 tablespoon each of parsley and basil, and add sugar to taste. If you want a spicier sauce, add fresh grated horseradish or Tabasco sauce. Whisk.

This sauce is yummy on fried green tomatoes, crab cakes, shrimp, you name it. Slather on top of anything that need a creamy and tangy kick.

Now for the pièce de résistance...the fried green tomato sandwich! I love to pile 'em on a nice crusty French loaf with the following ingredients, but you feel free to improvise however you'd like...

crusty French bread

onion & chives cream cheese

fried green tomatoes

homemade remoulade sauce

caramelized onions (great to do in the pan leavings from making the tomatoes!)

fresh spinach and/or romaine lettuce

alfalfa sprouts

Basil Pesto (Jen)

Corey tells me I have to post my recipe for pesto. Oh my! I have only made it a few times (and it was great) but I always make it differently (as in, to the best of my ability to remember how). This is because it is so forgiving. When you have yummy ingredients, it's hard to go wrong! Here's a recipe to try.

Basil leaves

3-5 large cloves minced garlic

Extra virgin olive oil

Feta cheese or fresh grated parmesan

Crushed walnuts, pine nuts, or pecans

Wash the basil, and shake it dry. Pull the leaves from the stems and place in a blender. It's okay if the leaves are a little wet. You'll need a lot, so keep piling it in there and pushing it down until you have filled up the blender container. Add olive oil--maybe half a cup, and the garlic and blend. Scrape down the sides often; add a little more olive oil until you get the consistency you want. (Alternatively, you can add a bit of water if you like.) Finally, add the cheese and nuts to taste and consistency desired and blend.

Use this pesto in pasta dishes, pasta salads, on pizza instead of or in addition to red sauce, or just eat it with a spoon when no one is looking! It's also good on crackers and pita...

Welcome to the table...

Let's begin by introducing ourselves...we're three ladies who like to cook (and grill...and bake...and make chocolates...and forage at farmer's markets). Jennifer and Laura are vegetarians (though Jen will sometimes tell you that bacon is a condiment and turkey is a non-negotiable tradition of Thanksgiving). Jennifer is the yummy mummy of this blog. She loves to garden and grow her own basil (pesto recipe to follow!). Laura is entering her second year at Duke University. She loves to hike, camp, climb, and make anything chocolate. Corey is an avid photographer, and her friends poke a little fun at the fact that there are occasionally more pictures of food and flowers in her albums than people.

Now, don't let the title fool you, we didn't train at the Cordon Bleu or any other scrumptious culinary institute. Instead, we have come up with what we like from trial-and-error, adding a pinch of this or that, or scouring cookbooks till something strikes our fancy. We love to entertain, and that's a good thing because if we ate everything we cooked, it would be murder on the waistline. :) So pull up a chair...or an apron (and definitely a fork). We'd love to share our culinary adventures with you!