ForklySpeaking has moved the blog to http://forklyspeaking.wordpress.com/. All posts will me moved 1 by one over the coarse of the month of June. I will also be adding some new blogs during that time as well. Thank you for your patience.

Steakhouse-Style Pan-Roasted Steaks

If you have ever eaten at one of the larger steakhouses, you have had your steak cooked fast and quick on top of the stove to create a flavorful crust and then transferred to the more gentler, indirect heat of the oven to finish. This style of cooking steak is called pan roasting. Pan roasting is searing steak quickly on a high heat on top of the stove in a heavy-bottomed pan, and then finished in the very same pan in the oven. Pan roasting ensures that your steak gets that gorgeous, brown crust on the outside, yet stays nice and juicy on the inside. This method makes Pan-Roasting great for thicker cuts of steak.

The only seasonings I ever use are olive oil and some salt and pepper. Lastly, I finish it off with a little pat of cold butter to garnish. The juices from the steak and the melted butter create a very simple and beautiful sauce. 

By following these step-by-step instructions, you can make a very beautiful steak at home and save yourself the cost of eating out.

You will need:

Thick-cut steaks (Your choice)

Olive oil

Kosher salt

Black pepper (freshly cracked)

Compound butter, garnish

Coat your steaks with olive oil. Season with salt and pepper. Let them sit out on the counter until they come to room temperature. Preheat the oven to 375 degrees. When the oven reaches 375, heat your pan, I use a cast iron skillet, on high heat, until it smokes a bit. Then add some oil into your pan, rolling the oil around so that it is distributed evenly. 

Place your steak in your pan seasoned side down. Sprinkle some salt and pepper on the unseasoned side of the steak. Do not touch the steak. Let it sit for 3 to 4 minutes. until you get a nice brown crust.

Flip, while keeping the heat on high. (I could have let these go longer on this one side or my pan was not hot enough.) After another 3 to 4 minutes, There will be smoke and that is okay. Don't worry, you are almost done.

Pop the steak into the preheated oven.  Be very careful, your pan will be hot and the oil will be spitting. Roast the steaks in the oven for 4-10 minutes. That depends on two things, how thick your steaks are and how you prefer them done. The thinner they are, the quicker they will be done. Steaks that are about an inch thick will cook quicker than 4 minutes. Start checking your steak early so it doesn't over cook. 

120 F = rare (cold, red center)

126 F = medium-rare (warm, red center)

134 F = medium (pink center)

150 = medium-well (brown on the edges with a small amount of pink in the center)

160 F = well done (brown throughout the center)

When your steaks are done, take care while pulling them out of the oven for the pan will be very hot. Transfer to your cutting board or plate and lightly tent with some foil. Let them rest for about 5 minutes. This will allow the juices to stay inside the steak.

Plate and add a pat of compound butter to your steak. Serve immediately.

Enjoy!

Stay tune for, compound butters...

Freezing Peaches, Plums and Nectarines

Freezing Peaches, Plums and Nectarines:

1) Using a sharp knife, make a small X on the bottom of each piece of fruit.

2) Blanch - Bring a large pot of water to a boil, fill a large bowl with ice water, and working in small batches, place a few pieces of fruit into the boiling water for 30 seconds to a minute.

3) Use a slotted spoon and transfer the fruit from the boiling water into the bowl of ice water.

4) When the peaches are cool enough, use a pairing knife or your hands to peel the skin. Also, remove the pit.

5) Slice

6) Freeze in either the Syrup Solution, Water, or Sugar.

Syrup: Pack into a pint of quart-size freezer container or bag, being sure to leave 1/2-inch to 1-inch head-space, depending on the size container you are using. Pour the water over your fruit. Place sugar and water in a large saucier. Mix until the sugar has dissolved. Refrigerate until it is completely chilled.

• Very light syrup: Use 1 cup of sugar and 4 cups of water.
• Light Syrup: 1-1/2 cups of sugar and 4 cups of water.
• Medium Syrup: Use 2-1/2 cups of sugar and 4 cups of water.
• Heavier Syrup: use 4 cups of sugar and 4 cups of water.

Water: Pack into a pint of quart-size freezer container or bag, being sure to leave 1/2-inch to 1-inch head-space, depending on the size container you are using. Pour the water over your fruit.

Sugar: Pack a small layer of fruit into a pint of quart-size freezer container or bag. Sprinkle lightly with some sugar, repeat the layering. Be sure to leave 1/2-inch to 1-inch head-space, depending on the size container you are using. Cover and let stand for about 15 minutes or until it looks juicy before freezing.

Freezing Apples, Pears and Apricots

Freezing Apples, Pears, and Apricots:

1) Need to be cored, peeled and quartered or sliced.


2) Packing. They need to be tossed with some lemon juice or some cider vinegar to keep them from browning prior to freezing. 

• Syrup solution: Pack into a pint of quart-size freezer container or bag, being sure to leave 1/2-inch to 1-inch head-space, depending on the size container you are using. Pour the water over your fruit. Place sugar and water in a large saucier. Mix until the sugar has dissolved. Refrigerate until it is completely chilled. *The syrup solution must be made before hand.
• Very light syrup: Use 1 cup of sugar and 4 cups of water.
• Light Syrup: 1-1/2 cups of sugar and 4 cups of water.
• Medium Syrup: Use 2-1/2 cups of sugar and 4 cups of water.
• Heavier Syrup: use 4 cups of sugar and 4 cups of water.

• Water: Pack into a pint of quart-size freezer container or bag, being sure to leave 1/2-inch to 1-inch head-space, depending on the size container you are using. Pour the water over your fruit.

• Sugar: Pack a small layer of fruit into a pint of quart-size freezer container or bag. Sprinkle lightly with some sugar, repeat the layering. Be sure to leave 1/2-inch to 1-inch head-space, depending on the size container you are using. Cover and let stand for about 15 minutes or until it looks juicy before freezing.

Freezing Pineapples and Melons

 

Freezing Pineapples and Melons:

1) Cut up your pineapple however way you like. Melons can be cut into cubes, slices or scooped into balls.


2)  Lay them on a baking sheet lined with Parchment and freeze them for 4 to 8 hours or overnight, making sure that they do not touch each other. Then bag them in freezer safe bags or in a freezer safe container leaving some room at the top of the container.

Freezing Berries, Cherries, Grapes and Rhubarb slices

 
 


To Freeze Berries, Cherries, Grapes, and Rhubarb slices:


1) Rinse with cold water and inspect, making sure to remove the stems. (Hull strawberries) (pit Cherries).


2) Dry with a paper towel or a dry kitchen towel.


3) Lay on baking sheet lined with Parchment and freeze them for 4 to 8 hours or overnight, making sure that they do not touch each other. Then bag them in freezer safe bags or in a freezer safe compartment leaving some room at the top of the container.

My take on a no-bake Blueberry Pie / deconstructed Blueberry Pie.

On a cool day this recipe is so easy and quick to make. Not to mention, heavenly. 

9 years ago I ate a blueberry pie that was so amazing I found myself repeatedly begging for the recipe until my friend shared it. I found myself craving it during the summer every time I saw blueberries. Baking, during the hot summer in every small kitchen I ever had was just an insane idea.

I thought to myself "Why bake a pie?" I have a bowl and the ingredients... What a brilliant idea!

I always make my blueberry filling early in the afternoon and place the filling the microwave, covered with tight fitting cling wrap and allow it to cool. I also make my whip cream and cream filling a head of time, cover and refrigerate until I am ready to assemble the dessert.

Grab a custard cup or a ramekin, cover the bottom with graham crackers, then a layer of blueberry filling, whip cream, cream filling, and repeat, starting with the graham crackers until the dish is full. Once full, top with a little whip cream and a sprinkle of graham crackers.

(In the old days I crushed graham crackers with a meat cleaver in a towel. Today, I use my food processor. Ah the convenience of modern technology!) To make the graham crackers taste like the baked pie crust, I use the stove but mostly I just use plain graham crackers because I love the flavor.

Heavenly!

no-bake Blueberry Pie/deconstructed Blueberry Pie Recipe:

For the whipped cream:

16 ounces of heavy cream

2 teaspoons of vanilla extract or one vanilla bean

2 tablespoons confectioners' sugar (powdered sugar)

Procedure: Add the heavy cream, vanilla and powdered sugar into a large bowl, whip with a whisk or mix with a hand mixer until smooth and creamy. I like my whip cream to be stable so that it does not fall apart as easily. So, I whip my cream until it has stiff peaks and is firm. (Cover and refrigerate.)

For the cream filling:

8 ounces of cream cheese-soft

1 cup confectioners' sugar (powdered sugar)

1 cup whipped cream

Procedure: Place the cream cheese and powdered sugar in a large bowl and stir together until creamy and all the powdered sugar is mixed well with the cream cheese. Gently fold in your whipped cream. (Cover and refrigerate.)

For the blueberry filling: 

3 cups of blueberries (fresh or frozen)

2/3 cup sugar

1/4 cup corn starch

1/2 cup water

1/4 cup lemon juice

Procedure: In a pot, heat the sugar, cornstarch, water and lemon juice until smooth. Stir in the blueberries. Bring to a boil over medium heat. Cook and stir for about 2 minutes or until thick. Cool for 5 minutes. Transfer to a bowl, cover until you are ready to assemble.

To assemble the no bake: Grab a custard cup or a ramekin, cover the bottom with ground graham crackers, then a layer of blueberry filling, whip cream, cream filling, and repeat, starting with the graham crackers until the dish is full. Once full, top with a little whip cream and a sprinkle of graham crackers.

To assemble the pie: Spread the cream filling over the bottom of the pie crust, then layer with the blueberry filling, top with whip cream, then sprinkle some ground graham over the whip cream.

For the graham cracker crust: Makes one pie crust (if you want to make a pie)

1-1/2 cups of finely ground graham cracker crumbs

1/3 cup of white sugar

6 tablespoons butter, melted

Procedure: Melt some butter. Add the sugar and the graham cracker into a food processor. Pulse until finely ground. Slowly drizzle the butter in while pulsing. Layer into a 8 or 9 inch pie pan, 375 degrees, 7 minutes. Cool