Tasty Recipes for a Cold Day

Even in lovely San Francisco the weather is certainly cooling off just a bit.
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I know it's cold in DC, so I thought I would pass along a couple of really simply but totally delicious recipes. Cozy up inside your kitchen, perhaps open a nice bottle of a rich red wine and enjoy.

Rosemary Steak with Mushrooms
4 boneless beef loins or New York Strip Steaks, sliced into 1-inch thick strips
2 tablespoons fresh rosemary leaves, minced
3 cloves garlic, minced
8 ounces of white button or cremini mushrooms, sliced
2 tablespoons extra virgin olive oil
1 teaspoon grated lemon peel
Kosher or sea salt
Coursly ground black pepper Fresh rosemary sprigs Mix the fresh rosemary, garlic, 1 tablespoon of oil, lemon peel, 1 teaspoon of salt and black pepper in a small bowl. Sliced the steaks. Rub the mixture onto the surface of the steaks. Cover and refrigerate for at least an hour. Bring a large griddle or cast-iron skillet to high heat, add the steaks and cook for about 8 minutes per side, (or to desired doneness). Remove the steaks and let cool. Keep the pan on the heat and add the other tablespoon of oil to the remaining steak juices. Season with salt and pepper to taste and sautee until mushrooms are softened a bit and slightly browned. Serve the steaks topped with the mushroom mixture on a platter garnished with fresh rosemary sprigs and enjoy.

Broccoli Almondine
1 1/2 pounds broccoli, stems peeled, then head cut into 2-inch-wide spears
4 tablespoons of good olive oil
1/2 cup sliced almonds
1 tablespoon fresh lemon juice
Microwave the broccoli for 3 to 4 minutes on high heat. Cool broccoli 5 minutes. Meanwhile, heat olive oil in pot over medium heat, add the almonds, and stir until oil and nuts are golden and have a nutty aroma, about 2 to 3 minutes. Stir in lemon juice and 1/2 teaspoon of kosher or sea salt. Add broccoli and toss.

Cheesy Sweet Potato Crisps
1 pound sweet potatoes, peeled
1 1/2 cups finely grated Parmigiano-Reggiano or Pecorino Romano cheese
2 egg whites
2 teaspoons chopped fresh rosemary
1/3 teaspoon sage
1 teaspoon kosher or sea salt
3/4 teaspoon cracked black pepper
Parchment paper (or a Silpat liner)
Heat oven to 425 degrees. Finely grate sweet potatoes into a bowl. Squeeze grated sweet potatoes in batches to release as much moisture as possible and place in another bowl, and fluff with a fork. Stir in cheese, egg whites, rosemary, sage and pepper. Line a large cookie sheet with parchment paper. Spoon 1 rounded tablespoon batter onto cookie sheet and flatten into a thin, 2- to 2 1/2-inch round. Repeat with remaining batter, leaving 1 inch between rounds. Bake until edges and underside are crisp and browned, 13 to 15 minutes. Remove from oven, sprinkle with salt, let cool slightly and remove from parchment. If it suits you, serve with a small bowl of sour cream topped with a few teaspoons of balsamic vinegar and a sprig of rosemary.

Hearty and Warm Stew for a Chilly Winter Day

It's just a tiny bit cold outside today. Why not take some time to relax and make a hot, comforting soup? This Italian Vegetable and Beef Stew is simple to make, and will warm you through and through. Enjoy.

Italian Vegetable and Beef Stew
1 pound lean ground beef
1 large clove garlic, crushed
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher or sea salt
28 ounces (usually 2 cans) beef broth
14 ounces (usually 1 can) Italian-style stewed tomatoes, undrained, with tomatoes broken up with your hands
1 cup sliced carrots
16 ounces (1 can) cannellini (white kidney) or Great Northern beans, rinsed, drained
1 medium zucchini, cut lengthwise in half and crosswise into 1/4-inch thick slices
2 cups torn spinach leaves

1 bunch of Italian flat-leaf parsley, chopped

Generous handful of grated Parmesan
Heat large saucepan over medium heat until hot. Add ground beef and garlic; brown 4 to 5 minutes, breaking beef up into medium-size crumbles. Pour off drippings. Season beef with pepper and salt. Stir broth, tomatoes and carrots into beef. Bring to a boil; reduce heat to low. Simmer, uncovered, 10 minutes. Stir in beans and zucchini, and continue to cook for about 5 minutes or until zucchini is crisp-tender. Remove from heat; stir in spinach. Garnish with chopped parsley and Parmesan cheese.