Tri Tip with roasted Root Vegetables - Steak mit Röstgemüse

Anke is leaving for College tomorrow and being the meat lover she is, requested beef. I obliged, of course. One of my absolute favorite cuts of beef is tri tip, a piece of the bottom sirloin, pretty common here on the West Coast. It has lots of flavor, is very tender when cooked just shy of medium rare and relatively inexpensive with about $ 7 per pound. I marinate it with rosemary, thyme, oregano, s+p, garlic and olive oil for a day or two. Usually it is grilled, but I like it seared in the pan and finished in the oven also. A perfect side are roasted ( root ) vegetables, today fennel, onion, potato, butternut squash and carrots, with some s+p, rosemary and olive oil.

Anke wird uns nmorgen wieder verlassen, Richtung Oregon, um ans College zurückzukehren. Fleisch Liebhaber, der sie ist, hat sie sich Steak gewünscht. Eines meiner absoluten Lieblingssteaks ist Tri Tip, in Deutschland Bürgermeisterstück genannt, wie mir Petra erklärte. Normalerweise mariniere ich es für ein paar Tage mit Rosmarin, Thymian, Oregano, S+P, Knobi und Olivenöl, danach wird es gegrillt. Es schmeckt aber auch gut in der Pfanne angebraten und dann im Ofen fertig gegart. Dazu passen prima Röstgemüse, heute Fenchel, Zwiebel, Kartoffel, Butternut Kürbis und Karotten, mit ein bisschen Rosmarin, S+P und Olivenöl.

Roasted vegetables, about 60 minutes at 425°F - Röstgemüse, ca. 60 Minuten bei 220°C

Tri Tip, roasted to internal temperature of 130°F, than rested for about 30 minutes - Tri Tip, gebraten zu einer Kerntemperatur von 55°C, dann 30 Minuten ruhen gelassen.

-=========  REZKONV-Recipe - RezkonvSuite v1.4

     Title: Tri Tip
Categories: Meat, Beef, Grilling
     Yield: 8 Servings

      1            Tri tip, about 1 1/2 lbs
                   S+p
                   Rosemary, fresh, chopped
      2    cloves  Garlic, rubbed to a paste
                   Olive oil

============================ SOURCE ============================
            self
            -- Edited *RK* 01/03/2014 by
            -- Ralph Knauth

If the meat has a lot of fat, cut off most of it, but leave a thin
layer. Rub with s+p, garlic paste and rosemary, drizzle with olive
oil and marinate for a couple hours or better, over night. On the
next day, heat the oven to 425°. Heat a heavy pan ( cast iron is
perfect ) on med.high, than sear the meat on all side until nicely
browned. finish in the oven, until the internal temperatur is 130°,
normally about 30 minutes. Put on a plate, cover with tin foil and
let rest in a warm place for about 30 minutes. Cut across the grain
in thin slices and serve.

Tri tip is also beautiful grilled.

Ralph. My favorite beef cut.

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==========  REZKONV-Rezept - RezkonvSuite v1.4

     Titel: Tri Tip
Kategorien: Fleisch, Rind, Grillen
     Menge: 8 Portionen

      1            Tri tip, oder Bürgermeisterstück, etwa 1 kg
                   S+p
                   Rosmarin, frisch, gehackt
      2     Zehen  Knoblauch, zu einer Paste gerieben
                   Oliven Öl

============================ QUELLE ============================
            selbst
            -- Erfasst *RK* 03.01.2014 von
            -- Ralph Knauth

Falls das Fleisch noch seine dicke Fettschicht hat, diese
größtenteils wegschneiden, aber eine dünne Schicht dranlassen. Diese
' schmilzt ' beim Braten weg. Fleisch mit den Gewürzen einreiben,
mit dem Olivenöl beträufeln und ein paar Stunden, oder besser über
Nacht, marinieren.

Am nächsten Tag den Ofen auf 220°C aufheizen. Eine schwere Pfanne
auf mittlerer Hitze anheizen, das Fleisch darin von allen Seiten
schön braun anbraten, dann im Ofen fertig garen. Die Kerntemperatur
sollte 55°C betragen, das dauert etwa 30 Minuten. Danach noch ca. 30
Minuten, abgedeckt, an einem warmen Platz nachziehen lassen. Zum
Servieren, quer zur Faser, in dünne Scheiben schneiden.

Trui Tip schmeckt natürlich auch super gegrillt !

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Christmas Dinner Casserole - Weihnachts Resteauflauf

Christmas is over. And what's left, besides good memories and gifts, is a lot of food. A good way, to use that food up, is to make a casserole, where you just cook some pasta, make a easy bechamel to bind everything together and throw all the meats and veggies, nicely cut up, in the mix. That's what I do usually. It's a little bit like mac'n'cheese, but without that much cheese. I'm still stuffed. This years Christmas Dinner Casserole was so good, I might make it again, without leftovers, from scratch. Yes, it is so good :)

So, Weihnachten ist vorbei. Nur gute Erinnerungen, Geschenke und, natürlich, jede Menge Reste bleiben über. Ein einfacher Weg, diese Reste aufzubrauchen, ist, einen Auflauf daraus zu machen. Nudeln kochen, eine leichte, dünne Bechamel gekocht, alle Reste kleinschneiden und mischen. So mache ich es eigentlich jedes Jahr. Der Auflauf dieses Jahr war so gut, das ich ihn sicherlich nochmals machen werde, ohne Reste zu haben. Ja, er war so gut ...

-=========  REZKONV-Recipe - RezkonvSuite v1.4

     Title: Christmas Dinner Casserole with Sweet Potatoes and Ch ...
Categories: Casserole, Pasta, Oven, Leftovers
     Yield: 8 Servings

    450     grams  Elbow macaroni

============================= SAUCE =============================
      2   tablesp. Butter
      2   tablesp. Flour
      4      cups  Milk
      1       cup  Mahed sweet potatoes with chipotle ( leftover )
                   S+p
    1/2       cup  Cheese, grated ( aged, smoked gouda )

============================= ALSO =============================
    225     grams  Ham, cooked, cut into 1/2 inch cubes
                   Leftover veggies like green beans, roasted
                   -- butternut squash, roasted onions
                   Leftover chicken, roasted

========================= FOR THE CRUST =========================
    1/2       cup  Hazelnut gremolata plus some breadcrumbs
                   Olive oil

============================ SOURCE ============================
            self
            -- Edited *RK* 12/27/2013 by
            -- Ralph Knauth

Cook pasta not quite al dente, drain. Make a thin bechamel, stir in
cheese and mashed sweet potatoes, adjust seasoning.

Heat oven to 400°F, grease a 13*9 casserole dish, mix pasta, sauce
and veggies, pour in dish. Sprinkle gremolata and breadcrumbs over
it, drizzle with olive oil. Bake for 60 min., let cool a bit before
serving.

Ralph. Christmas Dinner leftovers, very good.

: O-Title   : Christmas Dinner Casserole with Sweet Potatoes and
: >           Chipotle

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==========  REZKONV-Rezept - RezkonvSuite v1.4

     Titel: Weihnachtsessen Auflauf mit Süssen Kartoffeln und Chi ...
Kategorien: Auflauf, Pasta, Reste
     Menge: 8 Portionen

    450     Gramm  Röhrchennudeln

============================= SAUCE =============================
      2      Essl. Butter
      2      Essl. Mehl
      4    Tassen  Milch
      1     Tasse  Süsskartoffelbrei mit Chipotle ( Reste )
                   S+p
    1/2     Tasse  Kaese, gerieben ( mittelalter, geräucherter
                   -- Gouda )

=========================== AUSSERDEM ===========================
    225     Gramm  Schinken, gekocht, in 1 cm Würfel geschnitten
                   Reste wie grüne Bohnen, geröstete Zwiebeln,
                   -- gerösteter Butternut Kürbis, gebratenes Huhn

========================= ZUM BESTREUEN =========================
    1/2     Tasse  Haselnuss Gremolata und Brösel
                   Olivenöl

============================ QUELLE ============================
            selbst
            -- Erfasst *RK* 27.12.2013 von
            -- Ralph Knauth

Nudeln nach Anweisung nicht ganz gar kochen, abgiessen. Eine dünne
Bechamel kochen, Käse und Süsskartoffelbrei unterrühren. Abschmecken.

Den Ofen auf 210° aufheizen, eine 20*30 cm Auflaufform einfetten.
Nudeln, Sosse und Gemüse gut vermischen, in die Form giessen. Mit
der Gremolata und den Brotkrumen bestreuen, und mit reichlich
Olivenöl beträufeln. Etwa 1 Stunde backen. Vor dem Servieren kurz
abkühlen lassen.

: O-Titel   : Weihnachtsessen Auflauf mit Süssen Kartoffeln und
: >           Chipotle Chillies

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Sformato di cavolofiore - Cauliflower Pie

I like to serve vegetables in the way of a sformato, a kind of Italian custard made with a bechamel. You can use all kinds of vegetable, that are not too moist. Cauliflower, asparagus, green beans or even potato. It is usually served with a plain tomato sauce. This time we had it with red wine pasta in a creamy chanterelle sauce with thyme, and pan fried pork chop, pre salted.

A word regarding the pork chop : I always pre salt my meat and poultry. It keeps the meat a lot juicer, enhances the flavor and makes for a beautiful crust. To do that, I rub about 1 tb ( per pound meat )  kosher  ( flaky ) salt ( I use Diamond Crystal ) into the meat and let it sit in the fridge for 2 or 3 days. The salt penetrates the meat, seasons it all the way through and keeps it from drying out. No other way for me anymore. Thanks, Ann at Thibeault's Table for the introduction to this method.

Another word, regarding the sformato : We had to leave the house earlier, than I had been told, so I had to pull the sformato from the oven, before it was all the way set. It has normally a firm appearance, and is slicable. This time it was more of a puree. But still tasted good :)

-=========  REZKONV-Recipe - RezkonvSuite v1.4

     Title: Sformato di cavolofiore - cauliflower pie
Categories: Side, Vegetable, Oven, Italy
     Yield: 4-6 Servings

      1      head  Firm, white cauliflower, cleaned and separated
                   -- into individual florets
      2   tablesp. Olive oil
      1    medium  Onion, diced
      4   tablesp. Butter
      3   tablesp. Flour, white
      2      cups  Milk
                   Pinch of nutmeg
                   S+P
      2     large  Eggs
      6   tablesp. Parmesan, grated

============================ SOURCE ============================
            From the tables of Tuscan women, Anne Bianchi
            -- Edited *RK* 12/09/2013 by
            -- Ralph Knauth

Place the cauliflower into boiling salted water over medium heat.
Cook for 10 minutes or until the florets can be easily pierced with
a fork; drain.

Heat the oil in a skillet over medium heat; sauté the onion until
lightly browned. Add the cauliflower and continue to sauté until the
florets begin to stick slightly to the pan; remove the cauliflower
to a large bowl. Mash the florets with a fork until they become a
thick, chunky paste ( Do not use the food processor as this would
create too much liquid ).

Melt 3 tb of butter in the same skillet; using a spatula, scrape
into the butter any remnants of the cauliflower. Add flour and stir
until you have a pastelike consistency. Add the milk, stirring
constantly with a whisk until the mixture is thick and soupy Add
nutmeg and stir until blended.

Return the cauliflower to the skillet; add s+p and blend thoroughly.

Beat the eggs and add them to the mix, incorporating them with a
whisk . Fold in half of the grated cheese.

Preheat the oven to 350°F; grease a 7 or 8 inch mold with straight
sides, about 3 inches high. Put a round cut out piece of parchment
paper on the bottom. Pour entire contents of skillet into the mold;
coat the top with the other half cheese. and set the mold in a
larger pan. Pour boiling water into the pan to come up about 2
inches up the side of the mold. Bake for 50 to 60 minutes or until
the middle is firm to the touch.

Slice and serve hot ( with plain tomato sauce ).

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