Category: Dinner

“Everything” London Broil

London Broil is regularly served in my house, mostly on the side of cholent on Shabbos day. Since it is relatively inexpensive, I have started serving it more often during the week. Now lets get things straight. The name London Broil is NOT a cut of meat, but rather a method of preparation. The method? broiling or grilling marinated flank steak, then cutting it across the grain into thin strips. Because the muscle fibers run the entire length of this cut of meat, it can be tough. However, if prepared correctly, the outcome is delicious. To tenderize the meat, I massage it with olive oil and a mix of seasonings. Then, I let it marinate for a few hours. Finally, I broil it until medium (anything more will cause the meat to be tough). It is very important not to score, cut, or penetrate, the meat before (or during) broiling because all the juices will run out of it. It is best served with mashed potatoes, but being as I had an entire container of leftover rattatouille, I wanted to make use of it. I mixed it in with some Mezze Penne for a delicious pasta on the side.

London Broil
(measurements are approximately, I sort of just sprinkle):

(Approx. 2-2.5 lbs.) London Broil
Good Quality Extra Virgin Olive Oil
1 tbsp Minced Onion Flakes
1 tbsp Minced Garlic Flakes
1 tsp Kosher Salt
1 tsp Freshly Ground Pepper

Method:

Generously drizzle the london broil with olive oil on both sides. Sprinkle onion flakes, garlic flakes, salt and pepper. Massage the oil and spices into the London Broil, until well absorbed. Let the meat marinate for a few hours (as long as you have, I’ve broiled it within the hour and it’s still delicious). Set your broiler on high and your oven rack to be 3-4 inches from heat source. Broil for 8 minutes on each side (total 16 minutes) until medium. You can increase to 9 minutes (per side) if you want it medium-well. Do not broil more than 10 minutes (20 minutes total) or the meat will be tough. Let the meat rest for 5-10 minutes. Slice thinly, against the grain.

Red Wine Reduction (optional):

Now I wouldn’t want to lose all those yummy drippings from the bottom of the pan. To make a delicious and easy pan gravy, remove the london broil from the pan and pour some good quality red wine into it (about 1 cup). Scrape the bits that are stuck to the bottom of the pan and pour into a small pot (or put your pan directly over the fire). Simmer, uncovered, until reduced by half. You can strain out the little onion and garlic bits (some may be burnt from broiling) but personally, I like them!

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Spinach Rotini Pasta

Like most kids, my girls are pretty picky eaters. I have to drown their food in ketchup to get them to eat it. But this recipe is so pretty and delicious, they ate it down to the last drop. To make it more fun, I used corkscrew pasta (also known as Rotini), and taking a que from the Sandra Lee semi-homemade philosophy, I used frozen garlic cubes and spinach, making this dish come together in no-time! So go ahead, serve it to your kiddies. No ketchup required.

Take Note:

The frozen garlic cubes offer a milder taste to the dish than their fresh counterparts. If you’re making this for adults only (or your kids like the taste of lotsa fresh garlic) go ahead and use the real thing. I would recommend cutting down to 2-3 cloves.

I’ve also opted for extra light olive oil because of the mild flavor. However, if you like the full-bodied fruitiness of traditional olive oil, go ahead and use that instead.

I like to top my pasta with just a sprinkle of toasted bread crumbs. This adds texture and crunch to the dish and takes it over the top. If you don’t like the sound of it, just go ahead and leave it out.

Spinach Pasta

1 box Rotini pasta
1 10oz. box frozen chopped spinach
4-5 frozen garlic cubes
Salt and freshly ground pepper to taste
extra light olive oil
1/8 cup breadcrumbs, optional

Method:

In a frying pan, drizzle some olive oil and add the garlic cubes. Turn the fire on medium, allowing the garlic cubes to melt as the oil heats up (if you throw the cubes into hot oil, the oil will splatter in every direction and the garlic will burn). Stir the cloves until fully melted and slighly cooked.

Remove the foil from the box of spinach and microwave for about 6 minutes until thawed. If the spinach is hot, wait for it to cool and squeeze the water out in batches, using your hands (I wear gloves for this). Add the spinach to the pan and saute, mixing with the garlic until full incorporated. Add more oil if needed. Season with salt and pepper.

Prepare pasta according to package directions. Drain the pasta, but not thoroughly, leaving a bit of water. Return the pasta to the pot, and add the spinach mixture. Stir well until the spinach is well incorporated. If the pasta is slightly dry, add a bit more oil. Adjust seasonings if needed.

To toast the breadcrumbs, add them to the frying pan that you used to saute the garlic and spinach. This will infuse it with some of the garlic flavor. Stir on a medium flame, taking care that the breadcrumbs do not burn. Remove from pan when they have reached desired doneness, as they will continue to brown if left in the pan.

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Chicken Breast with Port Wine Cherry Sauce

So I figure I’ve pushed this off long enough! For as long as I can remember, my husband, family, and friends have been encouraging me to start my own blog. Of course, I procrastinated. Then, I looked for excuses. I’m not a gourmand. Nor a professional photographer. I can’t, I don’t, I’m tired!!! And so weeks turned to months and months into years, and so many beautiful dinners have gone lost in the wind (but not on the scale!) Finally, I’ve decided to do as Nike says, and just “do it!”. So here I am. Typing my first blog post…

Without further ado, I give you, tonights supper….

I’ve long been eyeing the “Turkey Breast with Port Wine Cherry Sauce” recipe from the NEW Jamie Geller cookbook, “Quick & Kosher, Meals in Minutes”. (we’ll leave the cookbook review for another day). I decided to try it out with chicken breast, and although the recipe pairs it with roasted potatoes, I made some simple barley pilaf instead. The results where a simple, tasty meal that came together quickly.


Chicken Breast with Port Wine Cherry Sauce
adapted from Quick & Kosher, Meals in Minutes

4 boneless, skinless chicken breast cutlets, about 2 lbs.
1 tsp kosher salt
1/4 tsp freshly ground pepper
1 tbsp canola oil
1 shallot, thinly sliced
1/2 c Kedem Port Wine
1/2 c chicken broth
1/2 c canned dark sweet cherries
1 sprig fresh rosemary

Method:

Season the chicken with salt and pepper. Heat oil in a saute pan and add cutlets. Cook for 2-3 minutes on each side, until thoroughly cooked. Transfer to platter and cover to keep warm. To prepare the sauce, add the shallots to the pan and cook for about 1 minute. Add wine, broth, cherries and rosemary. Cook until sauce is reduced by half, about 6 minutes. Pour sauce over the cutlets.

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