A First Encounter and Pear Ginger Muffins

My first meeting of my love was in a Starbucks.  It was a blind date of sorts.  A first encounter.  My good friend was setting me up with an acquaintance of hers that she said was PERFECT for me.  Miss Matchmaker.

So we talked a little online via email.  (This was before texting!) and then progressed to several really, really long 4 hour phone calls.  Then we decided to meet.

"Make sure you meet in a public place" one friend said! "Don't go anywhere alone until you know him", another one said.  So I decided to meet at Starbucks.  I don't even drink coffee...

We met, we laughed, and we talked for another 4 hours. Then I got in his Italian sports car for a little ride (I know, I know...didn't listen to my friend's advice).  It's been heaven ever since!

One thing I remember quite well is him asking me if I wanted any "sweets" with my tea.  We ended up sharing a muffin. This simple ritual of going to a coffee house and getting a "sweet" to share has stayed with us for over 13 years.  As a matter of fact we just did that 2 days ago.

I wanted to share a muffin I created for us that resembles that "sweet" we first shared. MGG loves them and so do I. Sweet winter pears, and warm ginger grace this muffin.  A perfect 'sweet' to share with your loved ones.

Enjoy!

Pear Ginger Muffins

Serves 6

Ingredients:

1 egg

1/2 cup 2% milk

1/4 cup Canola Oil

1 1/2 cups all purpose flour

1/2 cup sugar or splenda

2 t. baking powder

1/2 t. salt
1 pear, peeled and chopped
1/4 cup chopped candied ginger
brown sugar (optional)

Directions:

Place egg, milk, and oil in a large mixing bowl and whisk together until light.  Add flour, sugar (or splenda), baking powder, and salt.  Stir until moist.  Don’t overmix…batter should be lumpy and a little thick.

Fold in chopped pear and candied ginger.

Spray a non-stick muffin pan with cooking spray.  Divide batter among the muffin cups filling most of the way full. Sprinkle with a little brown sugar on the top if desired.

Bake at 425 degrees for 20-25 min.  Remove from oven and cool.  Serve.

Theater Steak

Classics are just that for a reason, and Marion Cunningham's retro "Theater Steak" is proof that a one-dish dinner can be downright amazing.

The Web is full of exciting new recipes, but some of the best recipe ideas come from the classics; the tried and true that have stood the test of time.  Sometimes simplicity wins out over fancy new flavor combinations and unique ingredients. I think that Marion Cunningham believes this as well as her recipes are just that, pared down with good simplistic ingredients.  

Theater Steak is by Marion Cunningham and its concept was simple: a one-dish steak dinner that (according to her) ensured that a theater-goer would make his curtain call on time. I love a good steak and mushrooms, but the buttery goodness of toasted bread was calling to me.  

I followed the recipe as is except the substitution of the Filet Mignon with a sirloin I had on hand.  Along the line of an open faced sandwich this is perfect for dinner or lunch.  This recipe is proof that less is more.  The flavors are exquisite!

If you get a chance to try more of Marion Cunningham's recipes, do so.  You'll be in for a real treat.  

Theater Steak

Adapted from Marion Cunningham's recipe from The San Francisco Chronicle Cookbook

Serves 4

2 tablespoons neutral cooking oil, such as canola or safflower
2 (6-8-ounce) restaurant cut sirloin steaks, at room temperature
1/4 cup chicken stock or white wine
4 tablespoons unsalted butter, divided
1 pound mixed mushrooms, cleaned and sliced
1 large onion, sliced into half moons
4 thick slices good-quality bread (I used a French loaf)
1 cup spicy greens, such as arugula or watercress
Kosher salt and freshly ground pepper, to taste

Heat two tablespoons of oil in a heavy skillet over medium-high to high heat. Pat the steaks very dry and season the side facing up generously with salt and pepper. When the oil is shimmering, place the steaks, seasoned side down, in the skillet. Season the top with additional salt and pepper.

Cook the steaks without disturbing until a deep golden brown crust has formed, 4 to 5 minutes. Flip the steaks and allow to cook for another 3-5 minutes until cooked to desired doneness.  Remove and keep warm tenting with foil.

Turn up the heat to high under the skillet.  Add the stock or wine and scape up any brown bits from the bottom of the pan. Lower heat to medium and add 2 tablespoons butter. Add the mushrooms and onions and sprinkle with salt and pepper. Cook, stirring frequently, until tender, 10 to 12 minutes. Transfer to a plate.

Melt the remaining two tablespoons butter in the skillet. Add the bread and cook until toasted and golden brown on each side.  Place about 1/4 cup greens over each piece of bread, followed by 1/4 of the mushroom mixture.  Thinly slice the steaks lengthwise and arrange over the bread; pour any juices from the cutting board over the top.

Beef & Noodle Slaw Stir Fry

I'm on an Asian kick lately.

this dish was born out of odds and ends that needed to be used up from the refrigerator.  I had some carrot juice, a small sirloin steak and a bag of broccoli slaw.  Hence the slaw in the title.  

So I decided to make another stir fry.  Since my last one using chicken and noodles turned out so well I decided to make this version with beef, and noodles, and broccoli slaw for the veggies.

The sauce is made from a mixture of a store bought peanut sauce (another item from the frig) and my leftover carrot juice.  Add in some Asian spices and my every present cashews and the rest is history!

Simple and easy....tasty too!

Enjoy this simple creation and come back and tell me how it turned out.


Beef & Noodle Slaw Stir Fry

serves 4

1/3 cup peanut sauce
1/3 cup carrot juice
1 tablespoon ginger, minced

6 oz multi-grain spaghetti
1 tablespoon olive oil

6 oz sirloin steak, thinly sliced
1 16 ounce package broccoli slaw
3/4 cup shredded carrots

1/3 c whole unsalted cashews

 In a bowl whisk together peanut sauce and carrot juice; set aside.  Break spaghetti in half and cook according to package directions.

Meanwhile in a wok or large skillet stir-fry beef until browned about 5 minutes.  Remove from the skillet. Add ginger and broccoli slaw and carrots. Cook and stir for 3 minutes. Add cashews and stir until slightly roasted.  Return beef to the skillet.  

Add peanut sauce mixture. stirring to coat. Cook and stir 2 minutes more. Add noodles. Using tongs, toss to coat. Serve warm.