The Global Kitchen

I won't be cooking much because I'm going to Iowa next week. I'm going get creative with whatever ingredients I have on hand.

I added some new cookbooks to the list at the right so you'll know what to expect when I return.



This recipe comes from The Notes from a New Orleans Foodie... in exile blog It's not so much a recipe as much as a technique. I bought a cast iron grill pan and have been itching to cook a steak in it. I bought my grass-fed ribeye at Wild Oats and topped it with mushrooms and Maytag Blue Cheese.

Warning-this will heat up your kitchen and smoke a bit so use your vent fan. You simply heat your oven to the highest temperature it will go to and put your cast iron pan inside. When the pan is the temperature of the oven, remove it and put it on a lit burner. Your steak should be at room temperature. Season your steak(I just used salt and pepper) and brush one side with olive oil. Put the steak,olive oil side sown, and sear for 1 1/2 to 2 minutes. Turn with tongs(no turner-use tongs)and sear the other side. Finish the steak off under the broiler. I cooked mine about 3 minutes because I like it on the rare/med rare side.

On the side is Roasted Cauliflower with Brown Butter which is a Cooking Light recipe. Roasting is my favorite way to prepare cauliflower with or without the brown butter. Sometimes I just toss it with a little olive oil, salt and pepper.

6 cups cauliflower florets (about 1 head)
Cooking spray
1/4 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons butter

Preheat oven to 400°.
Arrange cauliflower in a single layer on a baking sheet coated with
cooking spray. Coat cauliflower with cooking spray; sprinkle with salt and
pepper. Bake at 400° for 25 minutes, turning cauliflower twice.

Melt butter in a small skillet over medium heat; cook 3 minutes or until
lightly browned. Combine cauliflower and browned butter in a bowl, and
toss gently to coat.

Yield: 4 servings (serving size: 1 cup)

NUTRITION PER SERVING
CALORIES 53(37% from fat); FAT 2.2g (sat 1.2g,mono 0.5g,poly 0.1g);
PROTEIN 3g; CHOLESTEROL 5mg; CALCIUM 45mg; SODIUM 183mg; FIBER 1.3g; IRON
0.9mg; CARBOHYDRATE 7.5g