Spaghetti with Beef, Smoked Almonds, and Basil

This summer I bought a really expensive package of spaghetti imported from Italy on suggestion of my friend, fellow foodie, and super Mom, Anne. I kept waiting to use it because Anne said that the pasta was the best she'd ever had.

I decided to go with Giada De Laurentiis' Spaghetti with Beef, Smoked Almonds, and Basil. The combination of beef, almonds, and fresh basil was intriguing to me and I knew my hubby would be happy that this recipe calls for two fresh steaks. I had never bought Herbes de Provence before and although it's expensive, it's lovely! It brings in flavors of Southern France - rosemary, lavender, marjoram, thyme. If you use Herbes de Provence, please share with me your favorite recipe!


My hubby raved about this pasta. He liked the sauce and of course the steak.  I wasn't so in love with it. Although I really like fresh basil, I felt like that overpowered the other ingredients. I could barely taste the smoked almonds. This was not my most favorite Giada recipe - I'd take her Mushroom Ragu, Balsamic Brown Butter Ravioli, or Pasta with Basil Pesto over this one any day of the week. 

Spaghetti with Beef, Smoked Almonds, and Basil
From Giada De Laurentiis


Printable Version


Ingredients
1 pound (1 inch thick) beef tenderloin steaks
Kosher salt and freshly ground black pepper
2 teaspoons Herbes de Provence
Extra-virgin olive oil for drizzling, plus 1/4 cup
1 pound spaghetti pasta
1 (15 ounce) can diced tomatoes
2 packed cups fresh basil leaves
1 clove garlic, chopped
2 teaspoons fresh lemon juice
1 teaspoon grated lemon zest
3/4 cup chopped smoked almonds
1/2 cup freshly grated Parmesan
1/4 cup chopped fresh basil leaves


Directions
Place an oven rack in the upper 1/3 of the oven. Preheat the oven to 450. Place the steaks on a baking sheet and season with salt and pepper. Sprinkle the Herbes de Provence on both sides of the steak and drizzle with olive oil. Roast for 10 to 12 minutes for medium-well. Let the steaks rest for 10 minutes.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.

In a food processor, combine the diced tomatoes, basil, garlic, lemon juice, lemon zest, and 1/4 cup olive oil. Process until the mixture is coarsely chopped.

Place the cooked pasta, tomato mixture and smoked almonds in a large serving bowl. Toss well and thin out the sauce with a little pasta water if needed. Season with salt and pepper to taste. Garnish with Parmesan cheese and chopped basil. Slice the steaks into 1/4 inch slices and serve alongside the pasta. 

**Note: The steaks can also be grilled over medium-high heat on a preheated grill pan or gas or charcoal grill for about 5 minutes on each side.

30 Things to Make Before I Turn 30: Rib-eye Steaks with Pan Jus

This recipe is from Williams-Sonoma Bride & Groom Cookbook, a wedding present that I received from my Mom's dear friend Sidney. When I came up with my list of 30 Things to Make Before I Turn 30, I saw this recipe in the book and knew it would make my husband a happy man. Plus, I was interested in trying steak served with pan juice. I am not a big fan of red meat, but this was an excellent dinner. The steak is juicy and the jus that is created from the meat drippings, red wine, broth, and fresh herbs turns regular rib-eye into succulent piece of meat! My husband was in heaven because I served blue cheese mashed potatoes as a side.


Rib-Eye Steak with Pan Jus
From Williams-Sonoma Bride & Groom Cookbook - I definitely recommend this book as wedding present by the way! :)


Printable Version



Ingredients
18 - 20 ounces of rib-eye steak - look for one that is about 1 1/2 inches thick
Kosher salt and pepper
1 sprig fresh rosemary (I used three springs!)
1 tablespoon olive oil
1/4 cup dry red wine (I used a Cabernet Sauvignon)
1/2 cup beef or chicken stock (I used broth since that is what I had on hand)
2 springs of fresh thyme

Directions
Preheat oven to 400 degrees. Season the steak liberally with salt and pepper. Pick the rosemary leaves from the stem and press them into the steak. Heat the olive oil in an ovenproof saute pan over medium-high heat. Let the oil get quite hot, but before it starts to smoke, sear and brown the steaks one each side for 1 minute.

Place the pan with the steak in the oven and roast for 10 - 12 minutes or until the steak is medium rare (or desired doneness). Remove the steak from the pan and transfer to a cutting board. Let rest for 10 minutes.
Meanwhile add the wine, stock, and thyme to the drippings in the pan and place over medium high heat. Deglaze the pan, loosening any caramelized bits stuck to the bottom. Simmer until the sauce is reduced by half. Remove the thyme sprigs (I left in!)

Carve the steak with a sharp knife into thin slices. Arrange the slices on a plate and spoon the pan juices over the top. **I actually put the meat into the pan with the juices and covered the meat, then put it on the plate and added more juice My hubby used the juice as a gravy for his mashed potatoes.

Steak Fajitas

I received this recipe from a former student's mom whom I email regularly. Once I started the blog, Jody and I began writing to one another about recipes and cooking. She has tried a few recipes from my blog and has sent me some of her family's favorite recipes. This steak fajita recipe appealed to me because I love Mexican food (who doesn't??) and because this recipe calls for fresh squeezed lime juice and cilantro. My husband absolutely loves cilantro. The man eats it raw, on it's own. Also, this recipe can be served on tortillas, like traditional fajitas, or made into a fajita salad. I love salads, so may try that next time.

Jody said to saute everything in a large skillet but we tried it on our indoor grill, just because we thought the steak would taste better grilled. It was a mistake, as the wonderful marinade from the steaks evaporated on the grill. Next time I will definitely follow directions...like a good teacher should. :)

Jody's Steak Fajitas

Ingredients
1 beef sirolin steak (6 oz.)

1/4 cup fresh lime juice

2 T. fresh chopped cilantro or 1 T. dried cilantro

1 clove garlic, minced

1 t. chili powder

2 bell peppers (Jody recommends two colors to make the dish colorful)

1 medium onion

1 t. olive oil

1 cup garbanzo beans, rinsed and drained

4 cups mixed salad greens

1 tomato, sliced into wedges

1 cup salsa

sour cream, optional

shredded mild cheddar cheese, optional

fresh cilanto sprigs, optional


Directions:

Cut beef into strips.  Place in resealable plastic bag or glass bowl.  Combine in small bowl lime juice, cilantro, garlic & chili powder.  Pour over beef strips; seal bag or cover dish with plastic wrap.  Place in refrigerator and let stand at least 10 minutes, turning once. 

Cut up bell peppers and onions into strips and slices.  Heat olive oil in large nonstick skillet over medium heat until hot.  Add peppers and onion.  Cook and stir 6 minutes or until veggies are crisp-tender.  Remove from skillet.  In same skillet, add beef and marinade.  Cook and stir for 3 minutes or until meat is cooked through.   

Fajita version

Remove from heat.  Add in peppers and onion mixture.  Toss to coat with pan juices.  Cool slightly.  Serve in warmed tortillas and serve with salsa, sour cream and cheese. Serve with Lime Tortilla chips on the side.

Or....

Fajita salad

Remove from heat.  Add in peppers, onion, and garbanzo beans.  Toss to coat with pan juices.  Cool slightly.  Serve over mixed salad greens with tomato wedges, salsa, sour cream and cheese. 

Serves 4. Enjoy!

Grilled Ribeye Steak with Onion-Blue Cheese Sauce

To....die....for! That is what my husband said about these Grilled Ribeye Steaks with Onion-Blue Cheese Sauce. I borrowed this recipe from one of the best cooking blogs out there, The Pioneer Woman (http://thepioneerwoman.com/cooking/). I feel like I gain weight just browsing Ree Drummond's delicious recipes. She is so down to earth and so funny. Her food blog is light hearted and entertaining. Best of all she shows you what the recipe looks like step by step.

Once I saw how this recipe combined sauteed onions with melted blue cheese I knew it was the perfect choice for Christmas Dinner. My husband loves steak, but I rarely use beef at home, so I knew this would make him a very happy man. I added a blend of sauteed mushrooms to the top of the steak and served it with oven baked dill potatoes. Yum! Be sure to try this amazing sauce. It would be great on pretty much anything...chicken, potatoes, eggs, or Ree even says it can be served as a side. Sooooo good, yet so bad.

Ingredients

• 2 whole Ribeye Steaks
• 2 Tablespoons Butter
• Salt
• Pepper
• 4 Tablespoons Butter
• 1 whole Very Large Yellow Onion, Sliced
• 1 cup Heavy Cream
• ½ cups Crumbled Blue Cheese

Instructions

Salt and pepper both sides of the steaks. Grill until

medium rare.

Saute the onions in 4 tablespoons of butter over high

heat. Cook for 5 to 7 minutes, or until dark and

caramelized. Reduce heat to summer and pour in cream.

Cook for 3 to 5 minutes, or until reduced by half.

Stir in blue cheese until melted.

Serve steaks on generous portion of sauce.

Faint.