Classic Mashed Potatoes

There are many interesting versions of mashed potatoes out there, but I usually stick to the classic mashed potato recipe...especially if I am pairing it with a flavorful main dish. The best potatoes for mashed potatoes are Yukon Gold potatoes, in my opinion, as they are creamy and have a subtle sweet and rich flavor. However, Idahos or Russets may be used instead (I only had some Idaho potatoes available when I was making it this time.)

Ingredients:
     3 potatoes
     2 tablespoons of butter
     1/4 cup of milk or cream (you may use more if you prefer your potatoes more creamy)
     salt, to taste

Wash and peel the potatoes. Cut them into uniformly-sized cubed for even cooking.

Place the potatoes in a pot and add enough cold water to cover the potatoes.

Place the pot over a medium-high flame, and bring to a boil. Once the water begins to boil, add about 1 teaspoon of salt to the water. Boil the potatoes until they break apart when pierced with a fork.

Strain the potatoes and add them back to the hot pot. This will eliminate any excess moisture from the potatoes.

Immediately add the butter and salt, to taste, and start mashing the potatoes right there in the pot.

In a small saucepan, heat the milk or cream slightly, until it is just about to boil. Add the warm milk to the mashed potatoes and stir well.

Place the mashed potatoes in a serving bowl and enjoy!

Steakhouse Steak

I've always had a thing for meat and potatoes, so my special occasions are spent mostly at steakhouses :) I usually opt for a filet mignon, as it is the tenderest cut of beef (I like my meat well-done...I know, I know...so the filet is the only cut that will stay tender well-done). I've learned this method from watching a few steakhouse recipe videos, and I have to say it is perfect for a simple, but very flavorful steak! 
(Note: You can apply this method to almost any cut of steak you like, and cook to your desired temperature.)

Ingredients:
     1 12 oz. filet mignon (or whatever cut of steak you like)
     2 sprigs of fresh thyme (you can also add fresh rosemary and/or sage if you like)
     1 clove of garlic, peeled and crushed
     1 tablespoon of butter
     salt and black pepper, to taste
     1 teaspoon oil (I used olive oil)

Preheat your oven to 475F (if cooking beyond medium-rare).

To prepare the steaks, pat them dry with a paper towel. I decided to slice my filet in two to make it cook faster, but if you are cooking to medium rare, that is not necessary.

Add salt and black pepper liberally to both sides of the steak (it will look like a lot, but this layer of seasoning will form a tasty crust on the outside of the steak). (Tip: do not salt the steak ahead of time...this will cause the juices to leak out and the steak to become dry even before you cook it. Always season the steaks just before you put them in the pan.)

Heat a cast iron skillet (does not have to be a grill pan) over high heat and brush the pan with the oil.

When the pan starts to smoke, add the steak. It should immediately begin to sizzle. Wait about 2 minutes, then turn the steak a quarter-turn to create the cross-hatch grill marks (if you are using a grill pan).

Allow the steak to cook for about 2-3 minutes on the first side, and then flip it. Add the butter, herbs (I just used thyme), and garlic to the pan. Tilt the pan to one side once the butter is melted. Use a spoon to baste the flavored butter over the steak as it cooks on the second side.

Cook for a total of 2-3 minutes on the second side (turning it a quarter-turn after 2 minutes if using a grill pan). (I cooked it for about 4-5 minutes per side for well-done.) If you are having the steak medium-rare, it is probably finished here. If you are cooking the steak longer, take the entire cast iron skillet with the steak in it and place it into the oven.

Bake until your desired temperature has been reached:
Medium - about 135-140 F (pink at the center)
Medium-well - about 150-155 F (mostly done, but slightly pink at the center)
Well - about 160-165 F (no pink)
(Note: you may want to take your steak out 3-5 degrees before your desired temperature has been reached, as the steak will continue to cook a little after you take it out)

Allow the steak to rest for 2-3 minutes before slicing to allow the juices to redistribute in the steak.

Enjoy!

Perfect Beef Burgers

One of the foods I've been craving a lot recently is good, hearty, beef burger. I know they don't have a good reputation when it comes to being healthy, so I consider my burgers to be a splurge when I need some good comfort food. I recently walked through my local supermarket and found a nice fresh package of organic ground beef (grass-fed, antibiotic-free, and hormone-free, of course), so I decided that maybe I can make a delicious burger that I won't feel so guilty about! 

Ingredients:
     1 pound of ground beef (I used 85% / 15% fat, but 80% / 20% would be fine as well)
     1 tablespoon burger seasoning (includes salt, black pepper, dried onion, dried garlic, and dried bell           peppers)
     salt and pepper, to taste
     1 teaspoon oil (optional, to grease pan or grill)

My wonderful "healthier" ingredients:

First, let me say this: yes, the grass-fed organic meat is much more expensive. However, if you are like me and eat red meat only once in a while, it is definitely worth it! Besides the health benefits of less total fat and higher Omega-3 content, it tastes so much better! I didn't think that I would be able to taste the difference, but I really could.

Place the ground beef in a medium-sized mixing bowl. Sprinkle the burger seasoning and combine well, but do not overwork the meat.

Next, divide the meat into 4 portions. Form and flatten each ball of meat into a patty. Make sure to press into the middle to form a dimple...burgers tend to swell up in the center during the cooking process, so doing this allows them to be uniform at the end.

Heat a cast iron pan (or grill) on high heat. Rub a bit of oil in the pan, if using.

Sprinkle each side of the burgers with salt and black pepper. Once the oil is smoking, add burgers to the pan (I could only fit about 2 at a time). Cook for about 3-4 minutes on the first side, and then flip the burgers and cook for about the same time on the second. You may want to adjust the cooking time depending on how well done you would like your burger. I eat my meat well done, so I added on about another 1-2 minutes per side. Resist the urge to press down on your burger patties, as this will make some of the juices leak out. Also, try to just flip it that one time (after it has cooked fully on the first side), as that is another secret to a juicy burger.

Once the burgers are cooked, remove them from the pan and place them on a plate to rest for 2-3 minutes. This allows the juices to be reabsorbed into the meat.

Serve on a toasted bun with desired toppings. I used some local butterhead lettuce (grown in Brooklyn, go New York City!) and some sliced red onion. Enjoy!