What is it about us Americans anyway?! The more excessive we can be, the better…especially when it comes to food. But in this case, I shouldn’t make fun, because Omaha Steaks’ bacon-wrapped filets are ahhhh-mazing. I decided to cook a nice Sunday dinner and had fun spending the evening in my kitchen. I picked 2 sides from Ina’s new cookbook “How Easy is That?” and was very pleased with the results…
Potato Basil Puree:
- 2 cups fresh basil leaves
- 2 pounds Yukon gold potatoes
- 1 cup half & half
- 3/4 cup freshly grated parmesan
- salt & pepper
Bring a large pot of salted water to a rolling boil and fill a medium-sized bowl with ice water. Add basil to boiling water and cook for 15 seconds. Remove basil with a slotted spoon and put in ice water (this sets the color)…drain and set aside. * Now if you are me and went to the store and they had NO basil and you bought that tube of organic basil concentrate (never used this before, but not too bad an option if you have no fresh basil, it’s not a bad option) skip this step.
Peel potatoes, cut into quarters and add to a pot of boiling water. Cook for 20-25 minutes or until very tender. Drain well and return to the hot pot and steam over low heat to get rid of any remaining moisture. While you are doing all of this with the potatoes, bring the half and half and parmesan to a simmer in a saucepan over medium heat. Put the basil in a food processor and puree it…add the hot cream mixture and blend until smooth (or if you are me, just add the basil concentrate directly to the cream mixture).
Beat the potatoes in the pot, then slowly add the hot basil cream and salt & pepper to taste. Put a heaping spoonful onto your dinner plate and sprinkle with some more cheese…trust me, you will want seconds.
- 1 head garlic, cloves separated (not peeled)
- 1 large head cauliflower, trimmed and cut into large florets
- olive oil, salt & pepper
- 1/4 cup minced fresh parsley
- 3 tbsp toasted pine nuts
- 2 tbsp lemon juice
Preheat oven to 450. Bring small pot of water to a boil. Toss in garlic cloves for 15 seconds. Drain, peel and cut off brown parts…cut cloves in half lengthwise.
On a baking sheet, toss the cauliflower with the garlic, 3 tbsp olive oil and salt & pepper. Spread mixture in a single layer and roast for 20-25 minutes, tossing twice until nice and lightly browned.
Put mixture in a large bowl and toss with another tbsp oil, parsley, pine nuts and lemon juice. Season again with salt & pepper and serve hot or warm.
As for the steaks, they are always running specials on the Omaha Steaks website (like this one where you get 6 bacon-wrapped filets for $39.99) and they cook in a flash. I heated up my handy-dandy skillet on medium-high heat with some olive oil, seared each side for 3 minutes a piece, then threw the skillet under the broiler for 6 minutes. I let them sit for 2 more minutes in the skillet off of the heat and then served them medium rare.