Search for Mac Nut macademia - 11 results found

reverse seared steak, rosemary, red amaranth; red chard

Yeah, it’s just a steak but, wow, what a steak!

My favorite beef purveyor didn’t have my favorite culotte/picanya cut the other day.  After a short consultation at their Union Square Greenmarket stand with their guy Mike, I opted for a pair of very well marbled strip steaks (‘New York’ wasn’t anywhere in their description, but I was buying them in New York CIty, and the beef had been raised in New York State, so what’s in a name?).

I cooked them as I would have cooked culotte steaks, which is to say, using a reverse sear process, the only way I’ve become interested in cooking any steak, if it’s of a decent thickness, starting some time last fall.

  • a beautifully marbled one pound 100% grass fed, dry-aged black angus strip steak from Sun Fed Beef (Earlville, Chenango County, NY) in the Union Square Greenmarket, brought to room temperature, seasoned on both sides with sea salt and freshly-ground black pepper, placed on a rack inside a heavy oval enameled cast iron pan in a 275º oven probably for somewhere between 45 and 60 minutes (I lost track of the timing), or until medium rare, checking after a half hour with an instant thermometer until it read 90º to 95º, for medium-rare (it will finish cooking in the skillet and continue to increase in temperature, removed, and if the accompanying vegetables are not yet ready, perfectly safe if allowed to wait on a warm plate, covered with tin foil (for, say, up to about 45 minutes), the steak[s] then placed over high heat on the surface of a very well seasoned small antique cast iron pan that had been coated with a very small amount of cooking oil, one with a higher smoke point than olive oil, alternatively a bit of ghee, or a combination of butter and olive oil (I used Mac Nut macademia nut oil from Whole Foods Market by itself), and, remembering that the steak was already fully cooked, and so only needed to be inside the pan long enough to acquire some color, seared briefly (a minute and a half or 2 minutes on each side), removed from the heat, allowed to rest for up to 10 minutes on 2 warm plates, covered loosely with foil, some lemon juice squeezed on top, sprinkled with chopped rosemary from Phillips Farms, drizzled with a Whole Foods Market Portuguese house olive oil, garnished with red amaranth from Windfall Farms
  • one bunch of washed, drained, and roughly chopped rainbow chard from Lani’s Farm, wilted in a couple tablespoons ofWhole Foods Market house Portuguese olive oil in which 2 halved garlic cloves from Westside Market had first been heated and slightly softened, seasoned with sea salt and freshly-ground black pepper, and finished with a little lemon juice and a drizzle of olive oil
  • the wine was a South Africa (Western Cape) red, Farrington Shiraz-Viognier Reserve 2016, from Bottlerocket Wines
  • the music was Schubert’s 1823 three-act German opera with spoken dialogue, to a libretto by Joseph Kupelwieser, ‘Fierrabras’, performed by the Chamber Orchestra of Europe and the Arnold Schoenberg Chor conducted by Claudio Abbado

 

 

April 5

reverse seared strip steak, rosemary; asian raab, garlic

I joked about this dinner mimicking the classical New York steak house selection, grilled rib and creamed spinach, except there was no grill, and no rib, and the ‘spinach’ was an asian green, pleased to hold the cream.

And the beef came from Connecticut.

My timing for a reverse seared steak was a little ragged once again, because I hadn’t done my homework after the first time out, but I think I’ve finally gotten it down: I’m going with 275º for somewhere between 45 and 60 minutes, knowing that the ultimate arbiter will be my trusty instant read thermometer.

In any event, once again the process meant that the steak was delicious, but the credit has to start with the people who brought it to us. I had been seduced when I caught site of a beautifully marbled strip steak sitting on ice at their stand in Union Square the previous week. It was my first purchase from Ox Hollow Farm, which is fairly new to the Union Square Greenmarket.

  • one beautifully marbled black angus boneless strip steak (.84 lbs) from Ox Hollow Farm brought to room temperature, seasoned on all sides with sea salt and freshly-ground black pepper, placed on a rack in a 275º oven for somewhere between 45 and 60 minutes (I lost track of the timing), or until medium rare, meaning a thermometer reading of 120º, then placed over high heat, on the surface of a heavy oval enameled cast iron pan that had been coated with then a very small amount of cooking oil, one with a higher smoke point than olive oil (I used Mac Nut macademia nut oil from Whole Foods Market), and, noting that the steak was already fully cooked, so the it only needed to be inside the pan long enough just long enough to impart color, seared briefly on all sides  lingering just a bit longer on the top, fat-covered side, making sure to immediately apply pressure in the center with a wooden spoon when it was lying on its side, to keep the middle area from rising above the surface of the pan, removed from the heat, cut into 2 sections, and allowed to rest for up to 10 minutes while covered loosely with foil, arranged on 2 warm plates, some juice from an organic Whole Foods Market California lemon squeezed on top, sprinkled with chopped fresh rosemary from Keith’s Farm, and drizzled with a Whole Foods Market Portuguese house olive oil

There was a dessert. The idea was to serve it after the Thanksgiving dinner, but by that time we couldn’t share much enthusiasm for another course.

  • four tiny tartlets (pecan, squash, pumpkin, and custard, from Baker’s Bounty, in the Union Square Greenmarket

picanha, reverse seared; pan-roasted potatoes; radiccchio

Looks aren’t everything.

The proof of the pudding is in the eating.

Good things come in threes.

Red is good.

I mean, to me the the picture looks good, and at least to anyone who might enjoy the kind of dinner it describes, it’s probably a fairly appetizing image.

What it doesn’t show however is just how really, really delicious the entire meal actually was, and the steak in particular. Last night I said that I’ve never had a better one, at home or in a restaurant, and Barry agreed.

All of the elements of the meal were familiar recipes, and proven favorites as well, but because I was altering the way I cook one of them, the steak, using a ‘reverse sear method’ for the first time [its merits discussed here], a certain amount of recalculation was required for all 3 parts of the dinner.

The recipe for the potatoes is brilliant, and I’m sure to be revisiting it under similar circumstances, in warm weather when I don’t want to use an oven, or when I might just some delicious stove-top roasted potatoes.

I was planning to have roasted potatoes last night (I had some nice La Ratte fingerlings in my virtual root cellar), and I would normally have preferred roasting the radicchio with some thyme branches, but the oven both would need was going to be engaged with the steak at too low a temperature for either of the vegetables until shortly before the meal would be completed. I realized this at just about the time I was to begin the preparation of the meal, so I quickly searched on line for a recipe that would produce a potato dish more appropriate for accompanying a good steak than simple boiled potatoes (finding an excellent one here, from Amanda Hesser‘s site, Food52), and I revised the plan for the chicory, moving the cooking to a burner top and also totally simplifying its preparation.

They may not have looked like roasted potatoes when they started out, but if I hadn’t been there all through the process, they could have fooled me once they were done.

  • one 19-ounce picanha steak (called ‘culotte’ here, ‘coulotte’ in France, ‘picanha’ in Brazil), from Gabe, of Sun Fed Beef (Maple Avenue Farms) in the farm’s stall at the Union Square Greenmarket, brought to room temperature, seasoned on all sides with sea salt and freshly-ground black pepper, placed on a rack in, as I’m suggesting now, a 275º oven for 15 or 20 minutes [that timing estimate will have to be examined the next time, since last night I used an even lower temperature, for a longer period, but the cooking didn’t seem to be actually happening, so I eventually raised the heat], or until medium rare, meaning a thermometer reading of 120º, then seared briefly on all sides (the steak was already fully cooked, so left on the surface just long enough to impart color, lingering just a bit longer on the top, thick, fat-covered side) inside a dry oval heavy cast iron pan, after first placing on the surface a little cooking oil with a higher smoke point than olive oil (I used Mac Nut macademia nut oil from Whole Foods Market) and immediately applying pressure in the center with a wooden spoon, to keep its middle surface from rising from the surface of the pan, then removed from the heat, cut into 2 sections, and allowed to rest for up to 10 minutes while covered loosely with foil, arranged on 2 warm plates, some juice from an organic Whole Foods Market organic lemon squeezed on top, sprinkled with chopped fresh rue from Stokes Farm, and drizzled with a Whole Foods Market Portuguese house olive oil

  • eleven or 12 ounces of small Adirondack Red potatoes from Norwich Meadows Farm, each less than 2 inches in size, scrubbed, halved, and set aside while a large antique, very well seasoned Wagner Ware cast iron pan in which enough olive oil had been added to coat the bottom 1/8 inch deep was heated over a medium flame until the oil began to shimmer, a generous layer of salt [but not too much] scattered into the oil all over the bottom of the pan as evenly as possible, the potatoes, the pieces of the second cut kept together so the potatoes look like just one half, placed cut side down on the bottom of the pan and fried at medium heat, without touching, for about 10 minutes, depending on the size of the potatoes, at which time one potato half was turned over and checked to see if it was nicely colored (if not, the cooking would be allowed to continue a few more minutes), and when the potatoes were nicely browned, the heat was turned as low as possible and a glass cover placed on the pan, with the potatoes continuing to brown under cover, for about 20 minutes more, or until done, when they were seasoned with black pepper, arranged on the plates, and garnished with micro kale from Norwich Meadows Farm [the potatoes can be kept covered with the heat off, for 30 minutes or more, but if they are allowed to stand, any excess oil should be drained from the pan [they are equally good at room temperature]

  • the outer leaves, about 11 ounces by weight, from one 17-ounce head of rosa di verona radicchio (the oldest red chicory, and still the classic, although these were not round, but somewhat elongated, from Campo Rosso Farm, washed and drained, cut very roughly, sautéed in a little olive oil inside a large antique copper pot over medium-high heat, stirring frequently, until tender to the bite and starting to brown just a bit, or maybe 6 to 8 minutes, sprinkle with salt and black pepper, arranged on the plates, drizzled with a little more olive oil [as with the potatoes, timing is really not very critical, as the chicory can be serves warm or at room temperature]
  • the wine was an Italian (Tuscany/Castiglioni) red, Tenuta Frescobaldi di Castiglioni 2017,from Philippe Wines
  • the music was Mahler’s Symphony No. 6, Claudio Abbado conducting the Berlin Philharmonic Orchestra

seared striped bass, shallot; roasted tomato; fennel, garlic

I always think of how privileged we are to be able to enjoy this magnificent local game fish, and I try hard to treat it well.

But the vegetables available to us, although rarely wild, are appreciated at least as much.

  • two 8-ounce striped bass fillets from Pura Vida Seafood Company, removed from the refrigerator, salted lightly, allowed to rest at room temperature for 20 minutes or so, then the skin side scraped with a butter knife to remove excess moisture and both sides patted dry afterward with a paper towel while an 11-inch well-seasoned French steel pan was heated above a high flame and a tablespoon, or a little more, of Australian Mac Nut macademia nut oil from Whole Foods Market poured into the pan and swirled to cover the bottom, allowed to get quite hot, the fish placed skin side down inside the pan, which was immediately jiggled to be sure that the fillets weren’t sticking, the fillets salted on that side, the heat turned down to medium-high, their surfaces pressed down lightly with a spatula for 30 to 60 seconds (to ensure that the skin browns evenly), cooked without moving for 3 or 4 minutes then flipped, at which moment the pan was jiggled again, to see that the filets moved easily, and that skin side cooked for another minute, to be sure maybe a bit more, the heat turned off shortly before the time was up, the pieces removed to a warm platter, a tablespoon and a half of butter added to the pan and swirled so that it melted swiftly, followed by a generous helping of chopped shallot from Alex’s Tomato Farm in the Saturday Chelsea’s Down to Earth Farmers Market on West 23rd Street, the mix stirred with a wooden spatula and the sauce immediately poured onto a portion of the surface of each of the 2 plates, the bass fillets arranged on top, garnished with micro chervil from Two guys from Woodbridge
  • eight ounces of washed and dried green (unripe) cherry tomatoes from Alewife Farm, first punctured with a skewer, slow-roasted inside a small antique rolled-edge tin square oven pan with a heaping teaspoon of dried Italian oregano from Buon Italia, one chopped red shishito pepper, also from Alewife Farm, half a tablespoon or more of olive oil, and 3 bruised cloves of garlic [I forgot my usual garlic routine here, and so they were halved rather than ‘bruised’] from Foragers Market, roasted late afternoon that day, at 325º for about 35 minutes, then set aside to be served at room temperature hours later with the rest of the entrée [Note: I had actually forgotten about them until after I had photographed the plate and we’d already begun eating, so I arranged the tomatoes in bowls to the side of the plates, and photographed one of those separately]
  • two small fennel bulbs from Quarton Farm, separated from their fronds, and the fronds separated from their stems, sliced, first in half, then into narrow wedges, sautéed in olive oil, along with some of the more tender stems, with a little chopped  ‘Chesnok Red’ garlic from Alewife Farm, sea salt and freshly-ground black pepper, and 3 or 4 small of the red shishito peppers from Alewife Farm, chopped, until  everything has softened and begun to char, served garnished with some of the chopped fennel fronds
  • the wine was a New Zealand (Hawkes Bay) white, Rod Easthope Reserve Hawkes Bay Sauvignon Blanc 2018, from Naked Wines
  • the music was Richard Strauss’ ‘Ariadne auf Naxos’, with Jessye Norman in the title role, Kurt Masur conducting the Leipzig Gewandhaus Orchestra

herbed bass, tomato-olive-chili salsa, dill; fried red pepper

It was delicious, and I think the plate looks good, which makes me almost as happy. Nothing was planned even seconds ahead in the presentation; it just unfolded, the fillet first, then the peppers, finishing with the salsa. The tomato and olive mix was placed close to the fish and not the peppers, because it was definitely an attribute of the former. It was not arranged on or under it because it would have at least partially obscured the beauty of the skin and the herbs with which the bass had been cooked, and because, being room temperature, it would have compromised its remaining warmth.

One other note about last night, something I can rarely say: No allium of any sort was harmed in the making of this meal.

  • two 6-ounce black sea bass filets from American Seafood Company in the Union Square Greenmarket, whose preparation began, once they had been removed from the refrigerator, with a fresh salsa assembled inside a small bowl about 30 minutes in advance of their cooking, incorporating one cup of sliced green heirloom tomatoes from Norwich Meadows Farm, about half a cup of pitted Gaeta olives from Flatiron Eataly, a little crushed dried peperoncino Calabresi secchia from Buon Italia in the Chelsea Market, some local P.E. & D.D. Seafood Company sea salt, freshly-ground black pepper, a pinch of crushed dried (now in powdered form) golden/orange habanada pepper, and a little olive oil, the mix tossed and then set aside while the fish was cooked: two 5 and a half-ounce black sea bass fillets, also from American Seafood Company, seasoned on both sides with sea salt and freshly-ground black pepper, sautéed over a fairly brisk flame in a little Mac Nut macademia nut oil from Whole Foods Market inside a large vintage oval tin-lined copper skillet, skin side down (because that will be the side seen on the plate later), turned over after about 3 minutes and the flesh side cooked for about the same length of time, or when the fish was done, when it was removed to 2 plates and kept warm while 2 tablespoons of butter were added to the pan and allowed to melt, a couple tablespoons of a mix of chopped spearmint from Stokes Farm and chopped parsley from Phillips Farms (an inspired choice, I think, but there are potentially so many others) tossed in, along with a tablespoon or more of Whole Foods Market organic Mexican lemon juice, all stirred into the butter for a few seconds before the sauce was spooned on top of the plated bass, and the salsa that had been set aside earlier arranged next to the fillets, both fish and salsa garnished with some wonderful pungent dill flowers from Quarton Farm scissored from their stems