Truth be told, we don't enjoy filet mignon all
that often. And when we do, it is typically
cooked by someone else ~ as in a restaurant chef :)
Yes, price is a factor as to why it is not on my
grocery list, but it also involves the fact that I do not
do a fabulous job cooking steaks.
Messing up or even just delivering "mediocre" results
doesn't seem to do the ingredients justice....so I have
stayed away from steaks.
My husband and sons, however, enjoy them
immensely and usually consider any steak that
makes it off the grill to be a victory.
An appreciative bunch indeed.
And that appreciation was rewarded with this recipe.
So stunningly simple.
Plus, a nice chance to break out the single distillery
cognac that was waiting to be tested.
The result was nothing short of spectacular.
So fabulous and eaten with such pleasure and gusto....
that I am quite certain I will be treating my fellas
to this one again in the near future.
They loved the sauce, they loved the pepper, they loved
that when I followed Dorie's cooking times.....
the meat turned out perfectly.
A new recipe and some new found confidence.
Another victorious French Friday !
I am taking a break from cooking this week,
so I do not plan to make this week's recipe of Pepper Steak.
I am, however, going to share our family tradition
and recipe for "Easter Pizza Rustica".
This is one of those recipes handed down
from generation to generation.
Grandma Bessie would make this every Easter
and we would wait patiently for Saturday
noontime, when we were allowed to "dig in".
According to religious tradition, we were not
supposed to eat meat before noon.
Hubby and I finally took over the task about
20 years ago, but we could never manage to have
the dough turn out like Grandma's.
I gave up trying for a few years and last year
I decided to try purchasing dough from the
local pizza parlor and voila - it worked beautifully.The recipe is very simple:
- 1 lb procuitto Sliced about 1/4" thick (Domestic will do fine) Chop roughly in cuisinart.
- 1 lb dry Italian sausage (chopped)
- 3 lbs whole milk riccotta cheese
- 1-1/2 lbs scamuchatto cheese, grated on box grater . This cheese is also known as" basket" cheese or "fresh" cheese.
- 12 large eggs plus 1 egg yolk (reserve for crust)
Mix all ingredients together.
Roll out 1 piece of pizza dough and place it in
a large springform pan. I use a 13" x 9" pan.
Have some french clothespins or kitchen clips handy
to hold the dough to the sides of the pan until you can fill it.
Trust me, this dough springs back so fast you would not believe it.
Fill the pan with the above mixture and sprinkle with
grated parmesan cheese before putting the top crust on.
When using the second piece of dough, you may want to trim
it to fit so that the crust top is not too thick.
Brush the top with the reserved beaten egg yolk for a nice glaze.
Cut 5 or 6 three inch slits in the crust.
Place in a pre-heated 375 degree oven for about an hour.
If the crust is browning too quickly, cover loosely with tin foil.