Television Feasts

I am a home cook who backyard gardens and has a serious closet addiction to the Food Network. I envision visiting the world in my own kitchen.

From Julia to Giada, I am a bi-product of the quirky world of anything food television. At age 10 I wanted to lunch with Julia; at 12 I thought sitting at Graham Kerr's table would be bliss; in college I was a diligent voyeur student of Jeff Smith's; and as a newlywed I envisioned myself being Martha. Then the sky opened up and violin music played in the background when I discovered an entire family of food shows on the blossoming food network. Twenty years later I am still a home chef with a backyard garden, yet in my head I am a trained chef who has eaten her way around the world, tasted all things exotic, competed in many challenges, judged the best of the best, and have a circle of friends which includes Emeril, Bobby, Rachael and more. I like to learn and challenge myself simply for the pleasure of all things food. I am a student of the University of Food Network and my textbooks, exams and extra-curricular activities all stem from channel 39.


Sunday, March 9, 2014

Steak Salad with Apple

After the miserable cold and snow we have had, we finally had a simply beautiful day.  The sun was bright, the sky was blue and with the time change, it is still light out in the early evening!  I chose something light today.  I am working on a stew for tomorrow; so, I figured something fresh would be a good choice.This salad was easy and inexpensive.  This is a great way to enjoy steak without spending a lot or eating too much.

Steak Salad
printable recipe

Dressing:
3 T. olive oil
2 T. chopped nuts (I chose hazelnuts because I had them)
1 T. chopped shallot
1 T. cider vinegar
1 tsp. dijon mustard
1 tsp. honey

1 6 oz. delmonico steak
1 T. olive oil

1/2 sliced sweet apple such as a Pink Lady
5 c. chopped romaine
2 T. bleu cheese
4 T. chopped nuts

In a small food processor, pulse the shallot and 2 T. chopped nuts.  Add the olive oil, vinegar, mustard and honey.  Pulse to mix through.  Season with salt and pepper. Set aside.  If necessary, whisk a bit more oil in to smooth.


In an oven proof skillet, drizzle 1 T. oil on medium high.  Season the steak with salt and pepper.  Sear both sides in the skillet.  Place in a 450 degree oven until done to your taste.  Allow to rest before slicing in thin strips. (sorry no picture, I answered the phone and was multi-tasking!)
Assemble plate with romaine, steak, sliced apple, bleu cheese and nuts.  Drizzle with the vinaigrette.

This made 2 dinner entree salads.  It would easily make 4 lunch servings.


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