Flank steak. Yum.
We bought half a cow last week.
If you haven’t looked into buying a part of or a whole farm animal, I’d like to endorse the practice. We started by buying half a hog from a co-worker of my husband’s about 15 years ago, and have repeated the process several times in the last decade.
I’ll save the particulars of bulk meat buying for another day, but I wanted to mention it because of my favorite cut, the flank steak. It’s not the tenderest cut by far, but I have an old family recipe that sends me back to my childhood every time we serve it up. Besides, flank makes a yummy dinner one day and an even better steak sandwich, in your lunchbox, the next day.
By the way, if you’ve ever bought “London broil” at the grocery store, you probably got flank steak or top round. London broil is a cooking method to make the best of a tasty-but-tough cut, and that’s exactly what this recipe does.
Note that the recipe probably came into my life in the late 60’s and some of the ingredients (ketchup, vegetable oil) reflect it. I’m sure, in its day, it bordered on exotic: garlic! soy sauce! no salt (soy sauce notwithstanding)! More than an 1/8th teaspoon pepper! An actual spice! That said, it works exceedingly well, is simplicity itself, and never fails to wow family and guests alike.
Here’s the recipe. Simple, accessible, delicious:
4 cloves garlic, minced
1/4 C soy sauce (or tamari, per your preference)
2 T ketchup (any brand will do)
2 T vegetable oil
1 t ground pepper
1 t dried oregano
Pour over a two to three lb. flank steak, refrigerate and let marinate 4-12 hours. Grill over or broil under high heat to your liking (though this less-than-tender cut does best if grilled no more than medium rare – 140 degrees), then remove the steak and allow to rest 10 minutes. Slice thinly across the grain and serve.
Hoard the leftovers (if any), and serve on a hoagie roll for lunch the next day.
Such a simple thing, hummus. Fun to say, fun to type, too: hummushummushummus
Every time I have hummus I have a minor-league epiphany:
Oh! This is great! I love hummus! I should have this more often!
Then I forget about it for another 6 months, only to have the insight all over again when it crosses my path.
I found this recipe and thought it offered everything I could hope for: a great basic recipe with lovely, creative adornments and embellishments, and it’s all packable for a tasty lunch.
Brought to you by Jacqueline Pham at Pham Fatale, the basic recipe is made from easily accessible ingredients: chickpeas, cumin, garlic (though she suggested pickled shallots, which sound great), lemon juice & zest, and toasted sesame seeds (though I suspect premade tahini would substitute reasonably well).
The magic begins when she whips heavy cream, adds toasted sesame oil, and folds it into the hummus just before serving. Zowie.
Thanks to Jacqueline’s fine teaching and presentation skills, you can learn how to roast the red bell peppers that pair so nicely with hummus, discover what “verrines” are, consider alternatives to the standard issue pita for the hummus-delivery-system, and know what to do if you’re out of sesame seeds. Check it out.
Oh, there’s so much to share, and Tuesday comes but once a week!
Chocolate. Butter. Sugar. Nuts, or no nuts. Finger food, and two-bite sized. Honest, sublime, homey, decadent, simple, sophisticated: brownies may be the all-time perfect treat.
Besides, Foodie Tuesday was due for a sugar fix.
Here’s an offering for Foodie Tuesday that may actually improve upon perfection: chocolate brownies with a sweet gooey layer of dulce de leche in the middle. This brownie recipe is a time-honored classic that I’ve made dozens of times (even in gluten-free flour; all I add is a little xanthan gum to keep them from falling apart in my hands), and thanks to David Lebovitz and brought to my attention at babble.com, the addition of dulce de leche is simple and effective. Best of all, for those of you in the lunch-carrying corps, these are eminently packable and sure to draw longing stares from your coworkers.
If you like that kind of thing. It’s your call.
Unfamiliar with dulce de leche? Here’s another link from David with the recipe. Easy as can be: one ingredient, a can of sweetened condensed milk.
I make the lunchbox. YOU make the lunch.
Foodie Tuesday, week two: Where would I be without you, Pioneer Woman Cooks?
If you haven’t come across this site by Ree Drummond, you’re in for a treat – this gal loves food, cooking, good photography and her family (and much more), and rolls them all together into a website that keeps surprising and entertaining us with every visit. When I need a delicious, comforting meal, her site is often my first stop. My chef-in-the-making daughter browses her site partly for inspiration and partly for sheer entertainment; little does she realize, though, that in Ree’s hands she’s getting a head start on her cooking education as Ree photographs every single step along the way.
Do note: fat is her friend. Butter is a food group, not a condiment, in Ree’s kitchen. The results are worth it, but it takes some time to get used to measuring the stuff by the stick, not the teaspoon. Note also that her portion sizes run to the “cattle rancher” sized, especially since that’s just who she’s cooking for – she and her husband are in rural Oklahoma, where they ranch and homeschool their four children. Whew, it makes me weak-kneed just writing that sentence. Anyway, adjust her portions accordingly.
Now to hone in on a recipe from her site…I’m aiming for something that cooks up easily, packs up nicely in a Lunchsense lunchbox, serves well at any temperature, and is mouth-wateringly tasty to boot. I think I’ve found it:
SPICY PEANUT PASTA SALAD
Spicy Peanut Pasta salad: click the photo for the recipe.
Here we have peanut+garlic+sesame+sweet/sour effects of vinegar and brown sugar, blended and dressing room-temperature linguine and garnished with cilantro.
What I love about this recipe is that it barely breaks a sweat in the prep department: boil noodles, make sauce in blender, pour over noodles. I also like that it starts with a solid base (the peanut sauce) made from readily available components, but it’s infinitely adjustable depending on the current inventory in the kitchen and preferences of the diners. Outa red chile oil? Not a problem, use…a little chili pepper, maybe, for heat, or possibly red chile paste. No cilantro? Sure, coarsely grate some carrots and/or cabbage and it’ll be fine. Toss in bean sprouts or steamed pea pods if they’re around, it’ll be great.
To complete the meal Ree served it up with sliced roasted beef tenderloin and roasted asparagus – note that both of these other dishes are great served hot or cold, making them perfect lunchtime companions to the pasta salad. They aren’t essential, though, and if you have another combo that works I’d love to hear about it!
This has always been my response when customers ask if the Lunchsense lunchbox they’ve just ordered will come, um, pre-loaded.
You might think I’d be all about recipes, clever tips, great photos – an endless resource for what to put in that fancy new lunchbox. As you might know, I’m a huge fan of food, from growing it to cooking, reading about, and most of all eating it, in (most) all its wondrous form.
But how do most of MY lunch-packing adventures go? Not so adventurous, frankly. I usually only pack lunch for my 3rd grader and 5th grader, and their tastes are…still developing, shall we say. If I were to even try writing about what I usually pack for these two I’d run out of words by Friday, and you’d get pretty sick of what I had to say by about Wednesday. ‘Hardly inspiring, I’m sorry to say.
I’m not doing you any favors, though, if I’m not sharing some of the eye-popping, jaw-dropping, mouth-watering delectables that come across my desk and browser in the course of business, so as of today I will officially start fixing that.
By the way, how do you define a foodie? Is it someone who’s a food snob? Someone obsessed with eating “correctly” (whatever that means)? Let me know, I’d love to hear your thoughts about “my-lunch-can-beat-up-your-lunch” food snobbery (or would that be “my lunch can have your lunch for lunch”?) vs. genuine, heartfelt foodie-ness.
So then, today: what’s on the (virtual) menu?
Since it’s lunch, and that conjures images of sandwiches, I’ll start with this: Raspberry Chipotle sauced Pulled Pork Leftovers topped with Candied red onions & provolone cheese, found on My Year on the Grill:
Didja get all that? Here it is again: sweet and smoky raspberry and chipotles slow-cooked pulled pork recipe; bright, tangy candied red onions; velvety provolone. Crunchy+pillowy+salty+seedy bun. Pull all this out of your lunchbox and you’ll be the envy of all your office mates. For the surprisingly fast and easy raspberry chipotle sauce, see here .
I’ll be getting Foodie Tuesdays out every week. I’m open to suggestions as well – if you see something just too good to hide, let me know!