Skip to content

Grilled New York Strip Steak w/Brandied Mushrooms and Fresh Thyme, Spinach Gratin

December 16, 2009

2 pounds cremini mushrooms, sliced
2 Tablespoons olive oil
Leaves from 2 sprigs fresh thyme
2 cloves garlic, chopped
1/4 cup brandy
1/2 cup half and half

Put the saute pan over medium-high heat and add 2 Tablespoons olive oil. When the oil is smoking, add the mushrooms and cook, stirring, about 10 minutes, until golden brown. Then add the thyme and garlic, and season well with salt and pepper. Toss a few more times to cook the garlic, then dump the mushrooms out onto a platter. Take the pan off the heat, add the brandy, and cook until almost evaporated. Add the cream and cook that down 2 to 3 minutes until reduced by about one-half and thickened. Return the mushrooms to the pan with whatever juices have collected on the platter and simmer the whole thing another 2 minutes until thickened again. Season with salt and pepper.

— adapted from Tyler Florence —

Spinach Gratin

2 tablespoon unsalted butter
1 tablespoon olive oil
2 cups chopped yellow onions (1 large)
1 shallot chopped
1 garlic clove minced
1/4 cup flour
1/4 teaspoon grated nutmeg
2 cups 2% milk
3 boxes frozen chopped spinach, defrosted (12-ounce packages) or 3 lbs fresh spinach
1/2 cup freshly grated Parmesan cheese
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
pinch of cayenne pepper
1 cup grated Asiago or Fontina cheese
1 cup fresh breadcrumbs tossed with 1 tablespoon olive oil & 1/4 cup Parmesan cheese

Preheat the oven to 400 degrees F.

Melt the butter in a heavy-bottomed saute pan over medium heat. Add the onions and saute until translucent, about 15 minutes. Add garlic and stir until fragrant. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the milk and cook until thickened. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/4 cup of the Parmesan cheese, Asiago and mix well. Season to taste with salt and pepper and a pinch of cayenne.

Transfer the spinach to a baking dish and top with breadcrumb mix. Bake for 25-30 minutes until hot and bubbly. Serve hot.

— recipe adapted from Ina Garten

No comments yet

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: