Vietnamese Marinated Flank Steak With Cucumber and Radish Salad

Vietnamese Marinated Flank Steak With Cucumber and Radish Salad

Yield 4 to 6 servings

Time 25 minutes, plus at least 30 minutes' marinating

Ingredients

• 1/2 cup fish sauce
• 1 tablespoon packed lime zest
• 1/3 cup fresh lime juice (from about 3 limes)
• 2 tablespoons dark brown sugar
• 2 garlic cloves, grated or minced
• 1 large jalapeño, seeds and veins removed if desired, minced
• 1 flank steak, about 1 1/2 pounds
• 1 small seedless English cucumber, thinly sliced
• 1 large bunch of radishes, thinly sliced
• 4 scallions, thinly sliced
• 1 teaspoon vegetable, peanut or olive oil (optional)
• Cooked rice noodles or rice, for serving (optional)
• Sesame seeds or crushed roasted peanuts, for serving (optional)
• Fresh mint leaves or cilantro, for serving (optional)

Method

1. In a small bowl, combine the fish sauce, lime zest, lime juice, brown sugar, garlic and jalapeño. Pour 1/2 of the mixture over the flank steak and let marinate at room temperature for at least 30 minutes (or refrigerate for up to 24 hours). Let meat come to room temperature before cooking if necessary.
2. Combine the cucumber, radishes and scallions. Pour in just enough of the marinade sauce to coat.
3. Light the grill or heat the broiler to high. Pat steak dry with paper towels.
4. If grilling, cook until done to taste, about 3 minutes per side for rare. If broiling, heat a 10-inch skillet over high heat for 5 minutes. Add oil to pan and sear the meat for 2 minutes. Flip meat and immediately transfer pan directly to top shelf of oven and broil for 2 to 3 minutes for rare, or longer for more well-done meat. Transfer steak to a cutting board and let rest for 10 minutes covered in foil.
5. Thinly slice steak and serve over cooked rice noodles or rice if desired, and top with the cucumber salad. Garnish with sesame seeds and plenty of herbs if using and serve with remaining marinade as a sauce.

http://dinersjournal.blogs.nytimes.com/2013/07/09/vietnamese-marinated-flank-steak/

Rhubarb Prosecco Sparkler

Rhubarb Prosecco Sparkler

Yield: enough syrup for 5-6 servings

Ingredients

For the rhubarb syrup: 

• 1½ cups sugar
• 1½ cups water
• ½-inch piece fresh ginger, peeled and diced
• 1 tbsp. black peppercorns
• Zest of ½ a lime, cut into strips
• ½ a vanilla bean (split lengthwise)
• 2 cups diced rhubarb, cut into ¼-inch cubes
• ¾ tsp. spiced rum

To prepare: 

• 1 oz. spiced rhubarb syrup (above)
• Crushed ice
• 5 oz. prosecco per serving
• Thinly sliced rhubarb, for garnish

To make the syrup, combine the sugar and water in a  medium saucepan over medium heat. Let cook, stirring occasionally, until the sugar has dissolved completely into the water. Add in the ginger, peppercorns, lime zest, and vanilla bean. Let simmer over medium to medium-high heat about 8-10 minutes. Remove from the heat and let cool. Place the rhubarb in a medium bowl. Strain the syrup through a fine mesh sieve over the rhubarb. Add in a few pieces of the ginger and the vanilla bean pod. Discard the remaining solids. Let stand, swirling the bowl occasionally to coat the fruit, about 10 minutes. Stir in the rum, cover and chill for at least 4 hours or up to 1 week.

To serve, fill a glass with crushed ice. Add in 2 tablespoons of the rhubarb syrup and top with the Prosecco. Swirl gently to mix. Garnish with the fresh rhubarb and serve.

http://www.annies-eats.com/2015/05/08/rhubarb-prosecco-sparkler/

Kale Macaroni and Cheese

Serves 4 to 6 as a main, 8 as a side dish

• 1 bunch lacinato kale
• 1 pound penne pasta
• 1 tablespoon butter
• 1tablespoon olive oil, plus some to grease
• 2tablespoons flour
• 2cups whole milk
• 15 to 20 ounces shredded cheese (I use a mix of mild and sharp aged cheddar and Asiago)
• 1/2 cup breadcrumbs (I like a mix of whole wheat and panko)
• 1/2cup grated or ground Pecorino Romano cheese

1. Preheat oven to 350º F.
2. In a large pot, bring 6 cups water to a boil, then blanch the kale in the boiling water for 30 seconds. Leaving the boiled water in the pot, use a slotted spoon to scoop the kale out of the water and into a strainer, and allow the excess water to drain. Let cool, then chop, removing and discarding the stems.
3. Bring the water in the pot back to a boil, add the penne, and cook according to the package until just under al dente, then drain and set aside. The pasta is going to be baked, so you want it to be just under cooked at this stage.
4. In a large saucepan, melt the butter and olive oil over medium-low heat until the butter starts to foam. While whisking, add in the flour and continue whisking for another 2 minutes. Add the milk slowly while whisking continuously to make sure there are no lumps. Once you have a smooth texture, turn off the heat and add the cheese. Mix well until the cheese is melted, then add the kale, making sure it doesn't stay in clumps.
5. Add the pasta to saucepan and combine with the cheese sauce. If your saucepan is not large enough, add the pasta and the cheesy kale mixture back into the drained pasta pot and mix well.
6. Grease an 11- or 12-inch cast iron pan or other oven-proof baking dish with some oil. Transfer the pasta/cheesy kale mixture into it, then sprinkle the breadcrumbs and Pecorino Romano over the top.
7. Bake for 35 to 40 minutes until bubbling and golden brown on top. If after 40 minutes this has not happened, raise heat to 400º F and check again after 5 minutes. Let stand for a few minutes before serving.

http://food52.com/recipes/26060-kale-macaroni-and-cheese-in-homage-to-woodberry-kitchen