Grilled Steak

My summertime fascination with grilling is still going strong and last week I decided to conquer steaks! I have watched many cooking shows and there are always two pieces of advice that are commonly given. The first is to not move the steak around too much; place it on the grill and let it cook through on one side then flip and cook the other side. The more you handle the meat, the tougher it gets. The second point they always mention is to let the steak rest for at least five to ten minutes so that the juices have time to get absorbed into the meat. Otherwise if you cut into the steak too soon all of the yummy juices are all over the plate instead of in the meat itself.

I really wanted to let the steak shine and speak for itself so I didn't go too heavy on the marinade...just a simple dry rub of rosemary, garlic, a few red chili flakes, and some salt. My goal was to get a nice sear on the outside and cook the steaks to medium-rare on the inside. Although I tried to get good grill marks I wasn't quite able to achieve the classic cross pattern. However that didn't affect the taste at all and I was pleased with how the steaks turned out in the end. We enjoyed them for dinner together with some grilled corn and a refreshing mango salsa my mom made.

Grilled Steak
Note: We had four large 13 oz steaks. The cooking time may vary depending on the thickness of the meat and preference for doneness. The directions below reflect meat cooked to medium-rare.

• Steaks
• 6 sprigs fresh rosemary, leaves picked and finely chopped
• 6 cloves garlic, finely chopped
• Pinch crushed red pepper flakes
• Olive oil
• Salt

1. Preheat the grill to medium-high. Allow the steaks to come to room temperature before starting to grill.
2. In a small bowl combine the chopped rosemary, garlic, crushed red pepper, and enough olive oil to make a loose paste.
3. Slather the steaks with the mixture and sprinkle generously with salt on both sides.
4. Put the steaks on a hot spot on the grill to get a good sear. Cook each side for 5-6 minutes or until the internal temperature is 160° Fahrenheit. If trying to create grill marks, turn the steaks 90° halfway through cooking each side.
5. If wanting to cook the steaks through some more move to a cooler part of the grill, not directly over the burner.
6. Once the steaks are done to your liking, remove from the grill and let them rest for 5-10 minutes before slicing and serving. 

Strawberry Cupcakes

Now that I have graduated and am no longer in school, seeing my friends requires actual planning and coordination of schedules. As the summer is winding down I thought that it would be nice to try and organize a mini picnic on the beach and catch up with my friends. The truth of the matter is that apart from a few people, I really haven't seen most of them since our graduation back in May.

I decided that I wanted to bake some strawberry cupcakes for our little picnic because they seemed appropriate for the season. Also, my mom had bought me cute little cupcake liners that I was dying to use. I found two separate recipes from my favorite food blog Annie's Eats and decided to use the cake from one and the frosting from the other.

I was a little nervous to prepare the frosting because it was a strawberry-flavored Swiss meringue buttercream. Through my skimming of many food blogs I had read of how finicky Swiss meringue buttercream can be, which doesn't surprise me because anything with the word "meringue" in it usually gives bakers nightmares. However I decided I would bite the bullet and try my hand at making it.

Despite my initial hesitations I actually had no problems making the frosting. I don't know whether it was beginner's luck or if it's truly not as difficult as people make it out to be but I can honestly say it wasn't hard at all. The frosting turned out rich and creamy and was absolutely delicious. I went through the extra step of straining the strawberry puree before adding it to the buttercream just to make sure it was completely smooth.

Due to the fact that I made extra cupcakes, I was able to share them with my family and a few other friends who came over to my house the night before for dinner. They loved the cupcakes and commented on how cute they looked in the liners my mom had bought.

Unfortunately, the picnic didn't work out as I had planned because as it happened, one of my friends got called in to work that morning and since she was providing a ride for two others they couldn't attend either. In the end, only one other friend was able to come which left me with lots of extra cupcakes. Instead I brought them with me to work and shared them with the staff during one of my night shifts.

Strawberry Cupcakes
Makes 18-21 cupcake

For the cupcake:

• 2½ cups flour
• 1 tsp baking soda
• ¼ tsp salt
• ½ cup (8 tbsp) unsalted butter, room temperature
• 1½ cups sugar
• 2 eggs
• ⅓ cup buttermilk
• ¼ cup oil
• 1 tsp vanilla extract
• 2 cups chopped strawberries

1. Sift together the flour, baking soda, and salt and set aside.
2. Beat the butter and sugar until light and fluffy.
3. Beat in the eggs, one at a time, until combined.
4. Add the oil, buttermilk, and vanilla until combined.
5. Add in the flour mixture and stir until just combined. Fold in the chopped strawberries.
6. Distribute the batter amongst a well-greased or paper-lined muffin pan. Fill each well ¾ full with batter. 
7. Bake at 350 degrees Fahrenheit for 20 minutes or until a toothpick inserted into the center comes out clean. Cool for five minutes in the pan before removing and finishing to cool on a wire rack

 For the frosting:
Note: These instructions are from the original recipe and assume the use of a stand mixer. The frosting can also be prepared using a hand mixer, but it will take a lot longer.

• ¾ cup chopped strawberries
• 2 large egg whites
• ¾ cup sugar
• ¾ cup (12 tbsp) unsalted butter, room temperature

1. Puree the strawberries in a food processor. Strain through a mesh sieve to remove seeds, and set aside.
2. Combine the egg whites and sugar in a heatproof bowl set over a pot of simmering water. Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved. (I didn't actually have a thermometer so I just eyeballed it for when the sugar dissolved)
3. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.  (The bowl should be cool to the touch.)  
4. Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated. If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (or longer - don’t worry, it will come together!)  
5. Blend in the strawberry puree until smooth and completely incorporated, scraping down the sides of the bowl as needed.
6. Fill a piping bag with the frosting and frost the cupcakes once they have cooled.

Nachos

It's no secret that my family likes to shop and keep our pantry well-stocked with all sorts of food items ranging from canned goods, nuts, chips, crackers, pasta, grains, dried fruit, granola, chocolate...you name it, we probably have it. However occasionally it happens that our pantry becomes too full (generally after a big Costco trip) and we have to go through it and sort that which we don't need/will never use.

Last week, while cleaning through the pantry my mom came across a half-eaten bag of tortilla chips leftover from some picnic. Not wanting to eat them plain, but also wanting to get rid of the bag and not waste the chips we thought it would be a great idea to re-purpose them into nachos. Nachos are wonderful because you can literally put anything you want on the tortilla chips, stick it in the oven, and have a meal ready in ten minutes. Also, depending on what you top them with, nachos can serve as both an appetizer or main course. In my family we tend to put a lot of toppings so they become quite filling and we serve it as a main course, such as a lazy brunch.

Nachos
Note: Generally we put ground beef on our nachos but they can also be prepared using other meats or vegetarian. Also, the recipe below does not have quantities because these are just suggestions...make as little or as much as you want.

• Tortilla chips
• Cooked beef (I used the recipe from my Mexican Beef Lettuce Wraps)
• Diced tomatoes
• Salsa
• Sour cream
• Shredded cheese 

1. Spread a layer of tortilla chips evenly across a baking pan.
2. Top with ground beef, making sure to cover most of the tortilla chips.
3. Spread the diced tomatoes over the ground beef.
4. Use a large spoon to dollop the sour cream and salsa over top. Roughly spread it across so that most of the meat is covered.
5. Sprinkle the shredded cheese over top. (Don't skimp on the cheese...more is better!)
6. Bake at 350 degrees Fahrenheit for about 10-13 minutes, or until the cheese on top is bubbling and the tortilla chips around the edges are crisp.

Chocolate and Jam Twists

I found this recipe about a month ago but I was waiting until my brother came home from his month-long trip to Israel in order to make it. He is the biggest consumer of baked goods in our household and it didn't feel right baking something without him being present to sample it.

Of course after waiting for so long to make it, I kind of had high expectations. I was a little disappointed when my twists did not turn out as beautiful as the picture from the original recipe so I sprinkled some powdered sugar over them. However when I shared this detail with my mother she disagreed and said they looked nice on their own as well.

Later when I showed her the picture online, she helped me to discover that I had actually misread the recipe and combined the chocolate and jam in each twist, rather than make two separate flavors. This accounted for the extra thickness in the filling and the difficulty I experienced when twisting each strip of dough. But I think it actually turned out for the better in terms of flavor because I actually enjoyed the combination of chocolate and fruity jam in each bite. Therefore I think that if I make these twists again I will still make them the "wrong way" because I liked how it tasted.

Chocolate and Jam Twists
Note: I used chocolate ganache for the filling because I had it leftover from something else however the original recipe calls for using nutella and peanut butter. Also, the original recipe used only one filling and single layers of dough....I used two fillings and double layers.

• 1 package puff pastry, thawed
• Jam (any flavor)
• Chocolate ganache (recipe here)
• Optional: Powdered sugar for dusting

1. On a lightly floured surface, roll out one block of the puff pastry dough to about 2 millimeter thickness.
2. Cut the rolled dough in half horizontally. Spread jam on one half and the chocolate ganache on the other.
3. Carefully place one half over the other, making sure the pieces match up as closely as possible and the filling is sandwiched in between. 
4. Cut the dough vertically into strips about 1" wide. Carefully twist each strip and pinch the ends together. 
5. Place the twisted strips onto a large baking tray lined with parchment paper. Make sure to leave some space between the strips as they will slightly unravel and puff outward in the oven.
6. Repeat with the other block of dough and filling.
7. Bake the twists for 15 minutes or until golden and puffed at 400 degrees Fahrenheit. Remove from the oven and allow them to cool and harden on the tray before transferring. Optional: sprinkle with some powdered sugar once cool.