Course 3: Sake and Soy Marinated Rib-eyes

So for the third course I was thinking that nothing says “Be My Valentine” than a nice thick, big hunk of meat (rib-eye that is). This is a great marinade courtsey of the “real Frugal Foodie” Jef. Like the butternut squash raviolis this can be made ahead of time and needs to marinate about 24 hours before you intend to cook (ok not really 24 hours, but the longer the better, I would minimum of 2 hours).

It’s so easy, only 5 ingredients (including the steak) and I promise, you and your valentine will both love it.

Ingredients:

• Soy Sauce
• Sake
• Orange Juice
• Minced Garlic
• 2 Ribeyes (make sure they are good and marbleized)

Directions:

Basically all you want to do is combine equal parts soy sauce, sake and orange juice and pour over steaks (generally for two steaks I would do a ¼ cup of each, which seems like a lot but whatever). You can do this in a large plastic bag or Tupperware.

Then toss in about a tablespoon of minced garlic and let that mixture soak on the steaks for 24 hours. Be sure to flip several times in between.

Then once the 24 hours are up, I say fire up the grill or grill pan and cook till desire temperature. I think any steak above medium is a crime, but cook it however you like.

If you aren’t sure how to long to cook you steak, click here for a chart that will explain everything.

Now as for sides, I think something simple that can be done while the steaks are cooking is best; something like Rosemary Roasted Potatoes.

The potatoes take about 30 minutes start to end so plan out your timing accordingly.

Course Two: Butternut Squash Ravioli with Sage Brown Butter Sauce

Listen, if your valentine wasn’t in love with you after the first course, they DEFINITELY will be after this. This recipe can be made ahead of time and stored in the fridge (if same day) or even frozen for up to a month or so.

Ingredients:

• 1/4 of butternut squash (basically 15-20 1 inch cubes)
• 1/4 cup of ricotta cheese
• 1 large shallot (2 smaller ones)
• 1 clove of garlic
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1 package wonton wrappers (or eggroll wrappers)
  
  For Sage Brown Butter Sauce:
  
• Butter (salted or unsalted)
• Sage leaves
  

Directions:

Ok, I am not going to lie, this is pretty intense and there are a lot of steps, but again you can make this ahead of time so its fine, and it’s delicious, therefore totally worth it.

First things first, preheat the oven to 400 degrees. While that is preheating chop your butternut squash into 1 inch cubes. 15-20 cubes will be perfect (there are more in my picture because I am making double).

Toss those some extra virgin olive oil and heavily salt and pepper and leave in the oven for 22-25 minutes. Be sure to check about 15 minutes in and shake the pan. Once the squash is fork-tender set aside and let cool.

While that is cooking, start chopping your garlic and shallots. A course chop will be fine, since they will be going in a food processor. Next, turn skillet on medium heat and skillet drizzle EVOO (enough to coat the pan). Toss in garlic and shallots. Let them cook down for about five minutes then set aside.

Ok, so once everything is cooked and cooled. Toss the spices (cinnamon and nutmeg), ricotta,

squash, shallots and garlic mixed into a food processor (a blender would work, but you will have to push down the mixture a lot). Blend until everything is smooth.

Next take a spoon full of the filling and place in the center of your wonton wrapper. Brush the sides of the wonton with water or egg wash (I have done it both ways and they both work fine) and place another wonton wrapper on top and press firmly on the edges keeping the filling in the center.

Once you’ve made all the raviolis (I think four per person will work, unless your date is really hungry) simply drop into a boiling water (be sure to add salt!) and wait till raviolis float to the surface, 2-3 minutes. If you are making these ahead of time, line parchment paper on a tray and lay ravioli flat cover and put in the fridge until you need them (same day only). Make sure they don’t touch or they will stick together.

Ok, so this might make more than you and your date want. Again, this is ok; you can freeze these for up to a month. So just do the same thing, line parchment paper and put in Tupperware. Done. Easy.

Now for the sauce...

While your raviolis are cooking, take 3-4 tablespoons of butter (depending on how much sauce and raviolis you have, about 1 tbsp of butter is good for 3-4 raviolis) and drop into skillet on medium heat.

Once butter has melted drop in sage leaves that are removed from their stems. Once, the butter will turns an amber color its ready.

The next part is the easiest of all; spoon over raviolis and serve! You can throw some parmesan cheese on there if you want.

Ok so there you have it. Course two.

Going to be honest...I have a big night tonight so I don’t know if I can make course three for tomorrow, but I promise you, it will be here by Thursday!

Screensavers

Ok, so I am going to try a new thing out here on the Frugal Foodies...and I think you'll like it...

My friend Frances is an incredibly talented and takes beautiful, beautiful pictures, most of which can be seen here.

Anyways, I've commissioned her to do some artwork for the site, and to start off she took some gorgeous shots of my favorite things - food.

Anyways, here for your enjoyment is one of my favorite photos that you can set as your screensaver. All you have to do is right click the image and there should be a "Set as Background" option.

If the image doesn't work or looks distorted in anyway, just email me!

Course One: Ricotta and Honey Toast Appetizers

This is a great easy recipe that only takes about 20 minutes to make and can be made for two people or many!

Ingredients:

• Loaf of French Bread
  


• Ricotta cheese
  


• Honey
  


• Olive Oil
  


• Salt
  


• Pepper

Directions:

Preheat the oven to 350 degrees. Next, cut toast into ½ inch slices, however many you and your valentine will eat J

Line the slices of bread on a cookie sheet and drizzle with some olive oil. Bake in the oven for 10 minutes.

Once the bread is warm and a little crusty, spread a dollop of ricotta cheese on top, and then drizzle with some honey. Throw a little dash of pepper and salt and serve.

Boom. Roasted. Done.

Valentine’s Day Menu

So with Valentine's Day approaching, I thought this would be the perfect time to put together a simple menu (I promise nothing TOO fancy, but just enough to be special). I'll be introducing a new course each day this week; so be prepared, Monday-Thursday will have a new menu item, with Friday recapping it all.

I am really excited to do this menu and hopefully everyone will enjoy it!

Top Chef Talk

JAMIE IS GONE!!

That is really all that needs to be sad. If she didn't have the worst attitude next to Leah, I might be sad...

However, this does cause reason for concern -- Is Stefan really going to win???? Undoubtably he is the best, but there is something to be said about a chef inspiring those around them, and I sincerely believe that Stefan does not do that.

THOUGHTS??

Anthony Bourdain Talks Briefly About Blackbird Restaurant

As some of you may remember a few months ago I wrote about Blackbird Restaurant in Chicago.

Well I was catching up on one of my favorite chefs, Anthony Bourdain, and in his blog post about Chicago he mentions the wonder Blackbird Restaurant.

Check it out here!