Flank Steak with Gorgonzola-Roasted Mushrooms and Onions

I'm not a big steak eater... but this is a nice treat when you're craving red meat.  Michael tops the steak with an easy Gorgonzola-Roasted Mushrooms and Onion topping and it makes it look and taste so gourmet!

We served it with a side of zuchini and quinoa.  This whole meal goes along with our favorite theme: quick, easy, and delicious.

Gorgonzola-Roasted Mushrooms and Onions

INGREDIENTS

3/4 pound shiitake mushrooms, stems discarded and caps sliced 1/2 inch thick

2 red onions, cut into 1/2-inch wedges

5 tablespoons extra-virgin olive oil

Kosher salt and freshly ground pepper

1/2 teaspoon thyme leaves

3 ounces Gorgonzola Dolce, cut into 1/2-inch pieces

Preheat the oven to 425°. On a large rimmed baking sheet, toss the mushrooms and onions with the oil and season with salt and pepper. Roast for about 30 minutes, until tender, tossing once.  (You can do the steak while this is roasting)

Sprinkle the vegetables with the thyme and toss. Sprinkle with the Gorgonzola and roast for about 5 minutes, until the cheese is melted. Transfer to plates and serve.

Grilled Balsamic and Garlic Flank Steak
INGREDIENTS
2 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
1 large garlic clove
1/2 teaspoon thyme leaves
One 2 1/2-pound flank steak
Salt and freshly ground pepper

In a blender, combine the vinegar, oil, garlic and thyme and puree until smooth. In a large glass or ceramic dish, pour the marinade over the steak. Let stand for 5 minutes.

Heat a grill pan (or pizza stone like we do). Season the steak with salt and pepper. Grill over moderately high heat, turning once, until medium, about 8 minutes per side. Transfer the steak to a board and let stand for 10 minutes. Slice the steak, transfer to plates and serve.

Grilled Salmon with Orzo Salad

The flavors in this dish work perfectly together. The warm salmon on top of the cold orzo salad make for the perfect summer dish! I think this will be a fast and easy mid-week dinner for us in the coming months.

(from Food & Wine)
INGREDIENTS
1 cucumber, peeled, halved, seeded, and cut into 1/2-inch dice
4 plum tomatoes, cut into 1/2-inch dice
1 teaspoon salt
1/2 pound orzo (about 1 cup)
1/3 cup plus 1 tablespoon olive oil
2 tablespoons plus 1 teaspoon lemon juice
1/3 cup plus 1 tablespoon chopped fresh dill
Fresh-ground black pepper
1 1/2 pounds salmon fillet, about 1 inch thick, cut into 4 pieces
Grated zest of 1/2 lemon

In a strainer set over a medium bowl, toss the cucumber, tomatoes, and 1/2 teaspoon of the salt and let drain for 15 minutes.

Meanwhile, in a large pot of boiling, salted water, cook the orzo until just done, about 12 minutes. Drain. Rinse with cold water and drain thoroughly. Toss the orzo with the 1/3 cup oil, the lemon juice, the 1/3 cup dill, 1/4 teaspoon of the salt, and 1/8 teaspoon pepper.

Light the grill. Coat the salmon with the 1 tablespoon oil, the remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper. Grill the salmon, skin-side up, for 4 minutes. Turn and sprinkle with the 1 tablespoon dill and the lemon zest. Cook the fish until golden brown and just barely done (the fish should still be translucent in the center), about 3 minutes longer.

(If you don't have a grill (like us) pre-heat the oven at 425F.  While it's pre-heating, sear the salmon skin-side down for a few minutes in an oven-proof skillet.  Then turn your broiler on "HI" and put the skillet on the upper rack for about 4 minutes.  Center will be on the rare side.)

Serve the fish on the salad.

Perfect Chocolate Chip Cookie? Perhaps.

I was reading something on Apartment Therapy or The Kitchn and I somehow stumbled upon this recipe.

It was originally published in the NYTimes by the title "Quest for the Perfect Chocolate Cookie."  Well... does that sound like an invitation or what? 

The kicker is the prep time... 2 days.  Yup.  The dough needs to rest for 24 to 36 hours.  I mean really... does it make that much difference?  IT DOES!!!

In the name of science, Michael and I tested a couple cookies after only resting for a couple hours.  Pretty good cookie but nothing special.  But two days later... the flavor really had a sense of depth and the little bit of sea salt brought out all the subtle tones.  We were all pleasantly surprised at the transformation and invite you to try these damn good cookies... if you have the patience to wait for them!

Chocolate Chip Cookie
INGREDIENTS
2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note) - I used ghirardelli cacao bittersweet chocolate chips
Sea salt

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Yield: 1 1/2 dozen 5-inch cookies.

Note: Disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods.

Highlights from Chicago

Aside from Garvey and Sonja's beautiful wedding, the ultimate highlight from our Chicago trip was going to the taping of Wait, Wait Don't Tell Me!  Extremely entertaining two hours... highly recommended if you're a fan of the show.

I guess since I was the day-of coordinator and Michael was a groomsman, we somehow ended up with no photos from the wedding.  And so here are some highlights from Millennium Park with Roger and Sweeper...

Classy...

Easy, Healthy, Delicious Sauteed Kale

The last month or so, I've been seeing these big bags of dark, leafy greens in the supermarket.  Didn't pay much attention to them... but I will from now on!

Kale is a highly nutritious vegetable with powerful antioxidant properties and is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and reasonably rich in calcium (thanks wikipedia!)

So, like I said, I didn't pay much attention to them at Safeway until Dad and Mom Merschat brought us two bags of kale from their garden.  Well how the heck do you cook this stuff?

We tried this Sauteed Kale recipe last night because it was super easy and we had all the ingredients already.  Thanks Bobby Flay... YUM!

INGREDIENTS
1 1/2 pounds young kale, stems and leaves coarsely chopped
3 tablespoons olive oil
2 cloves garlic, finely sliced
1/2 cup vegetable stock or water
Salt and pepper
2 tablespoons red wine vinegar

Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.