Blogs > Cooking from Scratch

Chef Stacy believes that cooking from scratch and using the best ingredients are the secrets to preparing delicious and memorable meals. She has created dozens of classes for the home chef and teaches students how to master culinary techniques and recipes in just one session. Read on to see what she's dishing up for The Oakland Press today....

Sunday, June 20, 2010

Father's Day Feast

Yesterday, our Big Chef/Little Chef class brought kids and dads together for some fun in the kitchen. Together, they made an impressive spread to enjoy while celebrating their love of family and food. From flank steak to rich chocolate pudding, everything was excellent.

Try our recipe for grilled flank steak with roasted potato salad. This simple meal can be put together quickly, so it's perfect for a gorgeous summer day like today. Make the marinade first and then submerge the flank steak. While the steak is marinating, start working on the potato salad.

Basic Dijon Marinade
½ cup smooth Dijon mustard
3 cloves garlic, minced
2 teaspoons dried thyme leaves
¾ cup balsamic vinegar
¾ cup apple cider vinegar
2 cups vegetable oil

whisk first 5 ingredients together thoroughly, Slowly drizzle oil into mixture, whisk constantly, until emulsion thickens. Taste and adjust seasonings if needed.

Combine all of the above ingredients to make a marinade.
Marinate the steak for at least one hour.
Grill to medium rare. Rest before slicing into thin strips against the grain.

Roasted Potato Salad

1 tablespoon Dijon mustard
1 tablespoon Sherry wine vinegar
1/4 cup canola oil
1 teaspoon chopped fresh Italian parsley
1/2 teaspoon chopped fresh tarragon
2 pounds potatoes
2 1/4-inch-thick slices smoked bacon, cut crosswise into 1/4-inch-thick strips
2 small shallots, thinly sliced
2 green onions, thinly sliced
4 oz. Maytag Blue Cheese (optional)

For vinaigrette:
Combine mustard and vinegar in small bowl. Whisk in shallots and herbs. SLOWLY drizzle the oil in. DO NOT DUMP IT IN ALL AT ONCE OR TOO FAST!

For potatoes:
Preheat oven to 400°F. Peel potatoes; cut into similarly sized chunks or cubes. Toss with oil and roast until potatoes are tender, about 1 hour. Remove from oven, and cool to lukewarm.

Meanwhile, cook bacon in medium skillet over medium heat until brown and crisp. Transfer to paper towels to drain.

Place warm potatoes in medium bowl. Add bacon, green onions, blue cheese and vinaigrette. Toss well and serve.

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