For our niece’s two boys to munch on, chocolate chip cookies from a recipe by Williams-Sonoma Taste blog, and for Saturday night’s dessert, Spanish Almond Cake.
The individual zucchini frittatas are a “vintage” recipe from the long gone, Gourmet Magazine. For the recipe you’ll need olive oil, zucchini, salt, pepper, fresh chives, Pecorino Romano or Parmigiano-Reggiano cheese and eggs. This recipe comes together quite easily and is very delicious. I make these frittatas in a 12-cup muffin pan, which yields a ½-cup frittata. It’s an adequate portion size when you add bacon or breakfast sausage as a side. The chives and cheese give the eggs a wonderful flavor and the zucchini add some texture to the filling.
After baking, my husband and I did a taste test and thought they were good, but cakey. I made another batch, but doubled the ingredients; that’s when I realized some ingredients were very close to the original Tollhouse recipe. Did you know that ¼ cup of sugar is equivalent to 4 tablespoons? When the sugar is doubled, its ¾ cup, same as the Tollhouse recipe. Another taste test resulted in both my husband and I agreeing this recipe didn’t meet our expectations of the “perfect” chocolate chip cookie.
Although I was very busy prepping for our company, I did find time to try a new recipe, Grilled Hanger Steak. The steak was on special last week at my local ShopRite. The hanger steak had a simple marinade and was served dressed with a tangy herb-caper sauce.
For the recipe you’ll need soy sauce, olive oil, fresh lemon juice, Worcestershire sauce, garlic powder, fresh ground black pepper, hanger steak, capers, fresh parsley, fresh oregano, fresh garlic and red chili flakes.
The first six ingredients comprise the marinade for the steak. The meat only has to marinate for one to two hours, but I did mine longer.
The directions instruct you to grill the steak at a very low temperature, 250°. Although two of the three grill burners were off and the third lowered, I wasn’t able to get the required low temperature. Undeterred, I used both my timer and instant read thermometer and pulled the steak off the grill when the internal meat temperature reached 130°. I then covered the meat and let the carry over cooking raise time the internal temperature to 140°.
While the steak cooked I prepared the herb sauce consisting of chopping capers, parsley and oregano, fresh garlic (I used microplane for fine mince), lemon juice, olive oil, red pepper flakes, black pepper and salt. Once the meat rested, my husband thinly sliced the steak against the grain for tender slices. I dressed the meat with the sauce before serving.
What a delicious meal! The meat was perfectly cooked, slightly pink in the center. The meat was moist and tender, the sauce complimented the meat perfectly; it was simple and mouthwatering. I recommend that the next time you find hanger steak on sale, give this recipe a try.
Individual Zucchini Frittatas with Pecorino and Chives
Gourmet Magazine, March 2003
Serves 6 (main course)
Active Time: 25 minutes
Start to Finish: 25 minutes
1-1/2 tablespoons olive oil
3 medium zucchini (1 lb. total), halved lengthwise and cut crosswise into 1/8-inch-thick slices
¼ teaspoon salt
¼ teaspoon black pepper
¼ cup chopped fresh chives
1-1/2 ounces finely grated Pecorino Romano or Parmigiano-Reggiano (3/4 cup)
10 large eggs, lightly beaten
A nonstick muffin pan with 6 (1-cup) muffin cups
DW Note: I used a muffin pan with 12 (1/2 cup) muffin cups and sprayed with a non-stick cooking spray for easy release.
Grilled Hanger Steak
By Stephanie Rapone and Tasting Table Staff
Updated January 31, 2022 5:09 PM
From the website Tasting Table.
Prep Time: 5 minutes
Cook Time: 20 minutes
¼ cup soy sauce
½ cup olive oil, divided
¼ cup plus 2 tablespoons fresh lemon juice, divided
2 tablespoons Worcestershire sauce
1 tablespoon garlic powder
1 ¼ teaspoon fresh ground black pepper, divided
1 ½ pounds hanger steak (similar size pieces)
3 tablespoons capers
¼ cup chopped fresh parsley
1 tablespoon chopped fresh oregano
2 garlic cloves
¼ teaspoon red chili flakes, or more to taste
Vegetable or canola oil, for oiling the grill
The Perfect Chocolate Chip Cookies
From the blog “Williams Sonoma Taste”
1 1/4 cups (6 1/2 oz./200 g) unbleached all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 cup (1 stick/4 oz./125 g) unsalted butter, at room temperature
1/2 cup (3 1/2 oz./105 g) firmly packed light brown sugar
6 Tbs. (3 oz./90 g) granulated sugar
1 large egg
1 tsp. vanilla extract
2 1/2 cups (15 oz./470 g) semisweet chocolate chips*
Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
In a bowl, sift together the flour, baking soda and salt. In a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar and granulated sugar until smooth, about 2 minutes. Add the egg and vanilla and mix on low speed until blended. Slowly add the flour mixture and mix just until incorporated. Switch to a wooden spoon and stir in the chocolate chips.
Using a small ice cream scoop or heaping tablespoon, drop the dough onto the prepared baking sheets, spacing the dough mounds 2 inches (5 cm) apart.
Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched, 10-13 minutes. Let the cookies cool on the baking sheets for 5 minutes, then transfer the cookies to wire racks to cool completely. Makes 10–12 cookies.
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.