Life: Idiotropic

Cold and windy here and spitting rain.  No one can seem to muster the motivation to go out, so it's time to find a bit of comfort in a plate of hot food.  Tiara felt inspired...


Paprika Rub Ribeye Steak
adapted from an Epicurious.com recipe by Tiara

• 2 tablespoons chopped fresh oregano
• 2 teaspoons ground cumin
• 2 teaspoons Hungarian sweet paprika
• 2 3/4-inch-thick rib-eye steaks

• 1 tablespoon olive oil
• 3/4 cup beef broth
• 2 teaspoons Sherry wine vinegar
• 2 teaspoons honey
• 2 tablespoons chilled butter

1. Mix oregano, cumin, and paprika in small bowl.
2. Sprinkle steaks with salt and pepper, then sprinkle each side of each steak with generous 1 teaspoon spice mixture, pressing to adhere.
3. Heat oil in large nonstick skillet over medium-high heat.
4. Add steaks and cook to desired doneness, about 5 minutes per side for medium-rare.
5. Transfer to platter.
6. Combine broth, vinegar, honey, and remaining spice mixture in same skillet; boil until sauce is slightly reduced, about 3 minutes.
7. Remove from heat; whisk in butter. Season sauce with salt and pepper. Pour sauce over steaks and serve.

Lemon Risotto

I've begun to make a risotto of sorts using a Spanish pasta called piñones that end up just smaller than a pine nut when cooked.  Usually, I add a full cup of parmesan cheese, but today, cheeseless, I made a "lighter" lemony version.

I bring a 1/2 pot of water to boil, then add the full package of piñones and 3T. lemon juice - may be 3 cups water and 1 1/2 cups piñones.  I don't measure.

When the pasta has soaked up most of the water, I add a little chicken broth.  I continue to add a bit of lemon juice (to taste) and chicken broth stirring frequently until the pasta is done.  Stir in 1/4 cream.  Cook 2 more minutes.  Today I added a pit of parsely as well.  It was delicious.


Artichokes:
Guess what?  Small, young artichokes don't have the prickley fuzzy stuff protecting the heart.  It's amazing!  Same great taste, no work!  I've been disappointed when fresh piles of tiny young artichokes have been popping up at all the outdoor markets.  I wanted something big.  But, wow!  These are like no artichoke I've ever tasted with leaves so tender instead of scraping off the end of the leaves with your teeth, 1/2 the leaf comes off all soft tender.  Cut the tops off, then boil in water with a dash of lemon juice.  The girls eat theirs with melted butter, but these are so tender alone, it's really not even necessary.