Recipe: Simple Steak Diane

Based on a recipe for "Steak Diane" in Betty Crocker's Cookbook (1974).  Serves 4.

Read the story behind this dish in Sunday Dinner for Two.

Ingredients 

4 ounces button mushrooms
Onion 
1 clove garlic
⅛ teaspoon table salt
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
6 tablespoons unsalted butter
fresh parsley
1 pound beef tenderloin, filet mignon, or boneless ribeye steak
Kosher salt and black pepper

Instructions

1. Clean the mushrooms and cut them into thin slices.
2. Peel and mince onion to make 2 tablespoons of minced onion.
3. Peel and mince the garlic or press it through a garlic press.
4. Mince parsley to make 2 tablespoons minced parsley.
5. In a medium skillet on medium heat, melt 4 tablespoons butter.
6. Add mushrooms, onion, garlic, salt, lemon juice, and Worcestershire and cook until the mushrooms are tender.
7. Reduce the heat to low and add the parsley.
8. If necessary, cut steaks horizontally so they are about ½-inch thick.
9. In a large skillet, melt 2 tablespoons butter over medium heat, taking care not to burn the butter.
10. Season the steak with salt and pepper.
11. Cook the steaks in the butter to medium, about 3 minutes per side.
12. Serve with the warm mushroom butter sauce.

Prepare sauce ingredients: sliced mushrooms, minced onion, salt, lemon juice, Worcestershire, butter, parsley, and garlic (now shown).

Melt butter, add the remaining ingredients, and cook until the mushrooms are tender.

If needed, cut the steak in half horizontally, then season with salt and pepper.

When the mushrooms are tender, add the parsley and keep the sauce warm.

Cook the steaks in butter for about 3 minutes a side for ½-inch steaks.

Recipe: Dark Chocolate Mousse

Based on a recipe from February 2006 Cook's Illustrated.  Serves 8.

Read the story behind this dish in Sunday Dinner for Two.

Ingredients 

8 ounces bittersweet chocolate
2 tablespoons cocoa powder (preferably Dutch process)
1 teaspoon instant espresso powder (optional)
5 tablespoons water
1 tablespoon brandy
2 large eggs
1 tablespoon sugar
1 cup plus two tablespoons chilled heavy cream

Instructions

1. Separate the egg whites from the yolks, being careful that the whites are not contaminated by any yolk.
2. In a double boiler (a heat proof bowl placed in a sauce pan of simmering water, the bowl should not come in contact with the water) melt together the chocolate, cocoa powder, espresso powder (if using), water, and brandy, stirring frequently until smooth. Remove from heat.
3. In a medium bowl whisk together the egg yolks, 1½ teaspoons sugar, and salt until the mixture turns light yellow, about 30 seconds.
4. Pour the melted chocolate mixture into the beaten egg yolks and whisk to combine.
5. In the bowl of a standing mixer, beat egg whites with the whisk attachment at medium-low speed until frothy, 1-2 minutes.
6. Add 1½ teaspoons sugar and increase the mixer speed to medium-high.
7. Beat until soft peaks form, about 1 minute.
8. Whisk about one-quarter of the beaten egg whites into the chocolate mixture.
9. With a rubber spatula, gently fold the remaining egg whites into the chocolate mixture.
10. Put the empty mixing bowl back on the stand mixer, add heavy cream, and beat with the whisk attachment on high until soft peaks form. 
11. With a rubber spatula, gently fold the whipped cream into the chocolate mixture.
12. Transfer the mousse into serving bowls, cover with plastic wrap, and refrigerate at least 2 hours before serving.

In a double boiler, melt together chocolate, cocoa, espresso powder, water, and brandy.

Whisk together egg yolks, sugar, and water.

Whisk the chocolate mixture into the egg yolk mixture.

Beat egg whites to soft peaks.

Whisk one-quarter of the whipped egg whites into the chocolate then gently fold in the rest.

Gently fold in whipped cream, transfer to serving bowls, cover, and chill before serving.

Recpe: Chili Chocolate Cookies

 
Based on a video recipe for "Michele's Chili Chocolate Cookies" from Food Wishes. Makes 20 cookies.

Read the story behind this dish in Sunday, Dinner for Two.

Ingredients 

½ cup dried currants
2 tablespoons Kahlua (or brewed coffee)
2 ounces bittersweet chocolate
4 ounces unsweetened chocolate
3 tablespoons unsalted butter
½ cup all-purpose flour
¼ teaspoon baking powder
¼ teaspoon table salt
⅛ teaspoon cinnamon
½ teaspoon black pepper
⅛ teaspoon cayenne pepper
2 eggs (room temperature)
¾ cup sugar
2 teaspoons vanilla
1 cup chocolate chips 

Instructions

1. Heat oven to 350° with racks on the lower middle and upper middle positions.
2. Line two baking sheets with parchment paper. 
3. In a small sauce pan, combine the dried currants and Kahula (or brewed coffee), bring to a simmer, remove from heat, and set aside.
4. Using a double boiler, melt together the unsweetened chocolate, bittersweet chocolate, and butter. (This can also be done in the microwave but you need to take care to avoid burning the chocolate.)
5. In a small bowl, whisk together the flour, baking powder, salt, cinnamon, black pepper, and cayenne pepper.
6. Add sugar and eggs to the bowl of a standing mixer and beat with whisk attachment on medium speed until fluffy and pale yellow, about 2 minutes.
7. Mix in vanilla.
8. Mix in chocolate mixture.
9. Remove the bowl from the mixer and use a spatula to fold in the dry ingredients.
10. Fold in the currants and chocolate chips.
11. Using a #30 disher (2.5 tablespoons), drop the dough onto the prepared baking sheets.
12. Bake for 10-14 minutes until just set, rotating and switching the baking sheets half way through.
13. Remove from the oven, cool cookies on baking sheets for 5 minutes, then transfer to a cooling rack.
14. Cool to room temperature and serve.

Bring the currants and coffee to a simmer then set aside to cool.

Carefully melt together the chocolates and butter.

Whisk together flour with the other dry ingredients.

Beat the eggs and sugar until pale yellow and fluffy.

Mix in the vanilla and the chocolate mixture.

Fold in the dry ingredients, currants, and chocolate chips.

Drop the dough onto prepared baking sheets and bake until just set.

Cool, serve, and enjoy!

Recipe: Flourless Chocolate Cake

 
Based on a recipe for "The Ultimate Flourless Chocolate Cake" from the March 1998 Cook's Country.   8-12 unhealthy but delicious and worthwhile servings.

Read the story behind this dish in Sunday, Dinner for Two.

Ingredients 

8 large eggs, cold
1 pound bittersweet chocolate
½ pound unsalted butter
¼ cup brewed coffee or liqueur (optional)
 

Instructions

1. Line the bottom of an 8-inch springform pan with parchment paper and coat the insides of the pan with vegetable spray.
2. Wrap the sides and bottom of the pan with a sheet of aluminum foil and place it in a roasting pan.
3. Bring a kettle or medium sauce pan of water to boil.
4. Heat oven to 325° with a rack in the middle position.
5. In a large bowl set on a sauce pan with barely simmering water, melt the butter and chocolate with the coffee (if using) until smooth and warmed to about 115°. (You can do this in the microwave, too, but be careful not to burn the chocolate; interrupt the microwaving frequently to stir the melting chocolate and butter.)
6. Beat the eggs until doubled in volume, about 5 minutes using a stand (medium speed) or hand (high speed) mixer.
7. Fold ⅓ of the beaten eggs into the warm chocolate mixture until only a few streaks of egg remain.
8. Fold in half of the remaining egg until combined.
9. Fold in the remainder of the beaten egg until completely combined.
10. Pour the batter into the springform pan.
11. Set the roasting pan on the oven rack and add boiling water to cover the bottom half of the springform pan being careful that the water does not rise higher than the foil.
12. Bake until the edges of the cake are just set and the center of the cake is cooked to 140°, 20-25 minutes. (If using a 9-inch pan, 16-20 minutes.)
13. Move the springform pan to a wire rack and cool to room temperature.
14. Cover and refrigerate overnight to mellow.
15. Remove the cake from the refrigerator for 30 minutes then move it to a serving plate.
16. Cut and serve with whipped cream or a rich vanilla ice cream.

The only ingredients: chocolate, butter, eggs, and brewed coffee. And the coffee is optional.

Line the bottom of a springform pan with parchment paper, spray the sides, line the pan with foil, and place in a roasting pan.

Using a double boiler, melt the butter and chocolate with the coffee.

Beat the eggs until light yellow, fluffy, and doubled in volume.

Fold the eggs into the chocolate mixture in three batches.

Add boiling water to the roasting pan and bake at 325°.

Recipe: Grilled Whole Chicken with Lemon

 
Based on a recipe for "Grilled Lemon Chicken with Rosemary" from the May 2013 Cook's Illustrated.  Using a whole 5-pound chicken we got 7 servings.

The 28 steps in the recipe here might look intimidating. The Cook's Illustrated recipe had 9 steps, I choose to write recipes where each step is one operation rather than combining them, so it's not as bad as it might look.

Read the story behind this dish in Sunday, Dinner for Two.

Ingredients 

1 whole chicken (3½–5 pounds)
¾ cup sugar
Table salt and black pepper
2 lemons
1 tablespoon vegetable oil
fresh rosemary
1½ teaspoons Dijon mustard
2 tablespoons unsalted butter

Instructions

1. Mince the rosemary leaves to make 2 teaspoons minced fresh rosemary.
2. In a large bowl make a brine with 3 quarts cold water, ¾ cups table salt, and the sugar.
3. Place the chicken breast side down and cut out and discard the backbone. Good quality kitchen shearers work well for this task.
4. Flip the chicken over and press hard on the breastbone to flatten it.
5. Remove and discard the skin (you can pull most of it off with your hands), leaving the skin intact on the wings.
6. Turn the legs so the drum sticks point inwards toward the breast and tuck the wings behind the back.
7. Cut ½-inch deep slits ½-inch apart on the legs and breast.
8. To hold the chicken together, insert a skewer through both thighs and the bottom of the breast and a second skewer 1-inch lower through the thighs and drumsticks.
9. Submerge the chicken in the brine and refrigerate for 30-60 minutes.
10. Zest the lemons producing about 2 tablespoons of zest.
11. Juice one of the lemons.
12. Cut the other lemon into quarters through the top and bottom of the lemon.
13. In a small bowl, combine the zest, 1½ teaspoons minced fresh rosemary, 1 teaspoon mustard, and ½ teaspoon black pepper.
14. In a small sauce pan over low heat, combine the butter, ½ teaspoon minced fresh rosemary, ½ teaspoon mustard, and ½ teaspoon black pepper, stirring occasionally until the butter has all melted.
15. Remove the sauce pan from the heat and stir in the lemon juice.
16. Turn a gas grill on high and heat for 15 minutes with the cover closed.
17. Remove the chicken from the brine, pat it dry, and place it breast side down on the counter or cutting board.
18. Rub ½ teaspoon of the zest mixture into the thighs.
19. Turn the chicken over and rub the rest of the zest mixture into the meat, working it into the slits.
20. Turn off all but one of the burners on the grill, clean and oil the cooking grates.
21. Place the chicken on the hot side of the grill, breast side down, along with the lemon quarters.
22. Cover and cook until the chicken and lemon is well browned, 8-10 minutes.
23. Remove the lemon quarters to a bowl and set aside.
24. Turn the chicken over and brush it with one-third of the butter mixture.
25. Cover the chicken loosely with aluminum foil, close the grill cover, and cook until well browned, 8-10 minutes.
26. Remove the foil and move the chicken to the cool side of the grill. Brush with half of the remaining butter mixture, cover again with foil, and cook until the internal temperature of the breast is 160° and the thighs reach 175°, 8-10 minutes.
27. Transfer the chicken to a cutting board, brush on the remaining butter mixture, cover loosely with foil and rest 5-10 minutes.
28. Carve and serve.

Cut the backbone out of a whole chicken, flatten by pressing on the breast bone, and remove all the skin except from the wings.

Insert two skewers to hold the chicken together, cut slits in the breast and thighs, then brine for up to one hour.

Zest two lemons, then quarter one of them and juice the other.

Mix lemon zest, oil, rosemary, mustard, and pepper.

Melt butter with rosemary, mustard, and pepper than stir in the lemon juice.

Rub the zest mixture over the chicken the grill, basting with the lemon juice mixture.

Recipe: Pulled Pork with Mustard Barbecue Sauce

Based on a recipe for "South Carolina Pulled Pork" from the June 2008 Cook's Country.  The number of servings depends on the size of the pork shoulder roast you cook. A small 3-lb roast provided 8-10 servings.

Read the story behind this dish in Sunday, Dinner for Two.

Ingredients 

Pork
3 tablespoons dry mustard
1½ tablespoons light brown sugar
2 tablespoons salt
2 teaspoons black pepper
2 teaspoons paprika
¼ teaspoon cayenne pepper

1 boneless pork shoulder roast (3 to 5 pounds)

4 cups wood chips
Sauce
½ cup yellow mustard

½ cup light brown sugar

¼ cup distilled (white) vinegar

2 tablespoons Worcestershire sauce

1 tablespoon hot sauce

1 teaspoon table salt

1 teaspoon black pepper

Instructions

1. Combine dry mustard, brown sugar, salt, pepper, paprika, and cayenne.
2. Pat the pork roast dry and rub generously with the spice mixture.
3. Wrap the roast with plastic and refrigerate for up to 24 hours.
4. Soak the wood chips in water for 15 minutes.
5. Seal the wood chips in an aluminum foil packet the top of which is pierced creating several vent holes for smoke to escape.
6. Place the packet of wood chips directly on one burner of a gas grill.
7. Turn all burners on high and close the grill, heating until the wood chips begin to smoke, about 15 minutes.
8. Turn off all of the burners except the one under the wood chips.
9. Clean the grill, spray with a vegetable spray made for grilling, and place the roast on the cool side of the grill.
10. Close the lid and smoke the roast for 2 hours until it develops a rosy hue.
11. While the roast smokes, make the sauce by whisking together the ingredients until smooth.
12. With a rack in lower-middle position, heat the oven to 325°.
13. Put the smoked roast in a roasting pan and brush on ½ cup sauce.
14. Cover the pan tightly with aluminum foil and bake 2 to 3 hours until a fork inserted in the meat can be removed with no resistance.
15. Remove the finished roast from the oven and let it rest, still covered, for 30 minutes.
16. Transfer the pork to a cutting board and with two forks pull the meat apart, discarding large pieces of fat.
17. Toss the pulled pork with barbecue sauce to taste and serve on buns. If desired add additional sauce, pickles, or slaw.

Dry the roast, rub it with a spice mixture, wrap in plastic, and refrigerate.
(This is a boneless roast and was tied by the butcher, bone-in roasts are good, too.)

Put a foil packet of wood chips on the burner of a gas grill; you can see it peaking though the grill grates here.

Smoke the pork on the cool side of the grill for 2 hours.

To make the sauce, whisk together hot sauce, Worcestershire sauce, vinegar, brown sugar, yellow mustard, salt, and black pepper.

Brush the roast with sauce, cover, and bake at 325°.

The roast is done when a fork can be pulled from the meat without resistance.

After resting, use two forks to pull apart the pork.

Add sauce to taste and serve on buns.