The Knife For Life Blog

I don’t prepare red meat dishes as much as I do chicken or fish but when I do…I like to make it special for our once in a while rendezvous. As I was flipping through my trusty “Everyday Food: Great Fast Food”,the flank steak recipe caught my attention. The perfect medium rare steak was staring me in the face making my mouth water. I guess there’s no need to flip through the book anymore, my decision was made.

The steak was such an easy prep. Mix a few spices together and voilà! Ready to go on the grill. I think what took the most time was the potato salad that they had to accompany the steak (which is also very delicious, recipe to follow). So without further ado, let’s get out hands dirty and some kitchen utensils as well and let’s get cooking!

Skirt Steak with Spicy Green Salsa
by Martha Stewart from Everyday Food: Great Fast Food

Tools needed:
- 12 inch silicone coated locking tong

Ingredients:
- 5 teaspoons chili powder
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons dried oregano
- course salt and fresh ground pepper
- 1 1/2 pounds skirt steak
- 2 teaspoons of olive oil, plus more for grates

Preparation:

1. In a small bowl, combine the chili powder, cumin, oregano, 1 1/2 teaspoons of salt, and 1/2 teaspoon pepper. Sprinkle the mixture over the steak; drizzle with oil. Let stand, turning to coat evenly with the oil halfway through, for 10 minutes.

2. Heat a grill to high, lightly oil the grates. Place the steak on the grill (fold thin end over so steak is an even thickness); cover. Cook turning once, until the meat has reached desired doneness. I prefer medium rare which takes about 4-6 minutes.

Spicy Green Salsa

Tools needed:
- 8 inch Chef’s knife

Ingredients:
- 1/2 cup fresh cilantro leaves, chopped
- 1 tablespoon minced pickled jalapeño chiles
- 3 tablespoons olive oil
- 1 teaspoon red-wine vinegar
- 1/8 teaspoon course salt

Preparation:
Combine all ingredients with 1 tablespoon water in a small bowl. The salsa can be refrigerated for 3-4 days; cover with plastic wrap, pressing it directly on the surface to prevent discoloration. Makes 1/3 cup

Potato Salad with Sour Cream and Scallions (and BACON!!!)

Tools needed:
- large pot
- 8 inch Chef’s knife
- 4 inch Paring knife

Ingredients:

- 2 pounds white new potatoes, quartered and cut into 3/4 inch chunks
- course salt and fresh ground pepper
- 3/4 cup reduced-fat sour cream
- 1/4 cup light mayonnaise
- 1/2 cup thinly sliced scallions, plus more for garnish
- 4 slices of bacon, cooked and crumbled*

Preparation:

1. In a large pot, cover the potatoes with salted water. ring to a boil; reduce the heat. Simmer until the potatoes are tender when pierced with the tip of a sharp paring knife, 12-15 minutes. Drain well.

2. Meanwhile, in a large bowl, wish together the sour cream and mayonnaise; add the warm potatoes, and gently fold to combine. Season with salt and pepper. Cover; refrigerate at least 1 hour and up to 1 day. To serve, season the salad again with salt and pepper; fold in scallions. Garnish with the bacon* and more scallions, if desired. Serves 4

*I think the bacon is totally necessary and not optional. It totally makes the potato salad. ADD IT IN… I think a few more pieces of bacon wouldn’t hurt either if you ask my opinion, which I know you didn’t but you kinda did since you’re on this website. Enjoy!!!

Over time you will get to know how I operate. I get a little obsessive if I really like something. For example, after I received my Le Creuset French Oven for my birthday, I started to look for recipes that would incorporate such oven. I knew there were tons of casseroles recipes, etc. I could make using it but, I also knew you could make really delectable breads with it as well. As I was doing research online to find the perfect recipe, I found this one on Mother Earth News. No kneading? Just let it rise for 12-18 hours? Ok, I’m in!!! It’s soooo easy, that a child could make it! This recipe will make any beginner baker look like a master. They won’t believe that you barely touched the bread.

I got so crazy for this bread, I made it two days in a row. (no joke!)

No-Knead Dutch Oven Bread

Tools needed:

- 8 inch Scalloped Offset Knife

Ingredients:

- 1/4 tsp active dry yeast
- 1 1/2 cups warm water
- 3 cups all-purpose flour, plus more for dusting. You may use white, whole wheat or a combination of the two.
- 1 1/2 tsp salt
- Cornmeal or wheat bran for dusting

1. In a large bowl, dissolve yeast in water. Add the flour and salt, stirring until blended. The dough will be shaggy and sticky. Cover bowl with plastic wrap. Let the dough rest at least 8 hours, preferably 12 to 18, at warm room temperature, about 70 degrees.

2. The dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it. Sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let it rest for about 15 minutes.

3. Using just enough flour to keep the dough from sticking to the work surface or to your fingers, gently shape it into a ball. Generously coat a clean dish towel with flour, wheat bran or cornmeal. Put the seam side of the dough down on the towel and dust with more flour, bran or cornmeal. Cover with another towel and let rise for about 1 to 2 hours. When it’s ready, the dough will have doubled in size and will not readily spring back when poked with a finger.

4. At least 20 minutes before the dough is ready, heat oven to 475 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven as it heats. When the dough is ready, carefully remove the pot from the oven and lift off the lid. Slide your hand under the towel and turn the dough over into the pot, seam side up. The dough will lose its shape a bit in the process, but that’s OK. Give the pan a firm shake or two to help distribute the dough evenly, but don’t worry if it’s not perfect; it will straighten out as it bakes.

5. Cover and bake for 30 minutes. Remove the lid and bake another 15 to 20 minutes, until the loaf is beautifully browned. Remove the bread from the Dutch oven and let it cool on a rack for at least 1 hour before slicing with your Messermeister scalloped knife.

Bruschetta is a simple appetizer that would go great with almost any pasta dish or almost any Italian dish for that matter. Most of you will think of the tomato basil topping when you think of bruschetta but there are other variations. Bruschetta is actually just grilled bread rubbed with garlic, drizzled with olive oil and a dash of salt and pepper. Other variations you might know are topped with olives, peppers, beans and cheeses. This version has proscuitto and arugula. A wonderful salt and peppery blend.

Proscuitto Bruschetta with Arugula
Serves 4-6

Tools needed:

- 8 inch scalloped offset knife

Ingredients:

- 8 slices of any type of Italian bread sliced into 1/2 inch slices.*

- proscuitto (about 1/3 lb or roughly 2 packages)

- 4 cloves of peeled garlic

- good olive oil ( In my opinion this makes or breaks your bruschetta, splurge when you buy your olive oil. )

- 1/2 cup arugula

- fresh ground pepper

- fresh parmesan cheese (optional)

Preparation:

1. Toast the bread in the toaster or pan fry on the stove until brown.

2. Remove the bread immediately and rub with garlic over the entire surface.

3. Drizzle a generous amount of olive oil over the top of each slice of bread.

4. Top sliced bread with a slice of proscuitto and arugula.

5. Sprinkle some cracked pepper and parmesan on top of the arugula. Serve immediately.

6. Enjoy.

*You can use almost any type of bread. I like getting my bread from Vons. They have a pretty decent bakery. Nothing incredible but pretty good for a big box grocery store. Their Artisan Como and Pulgliese bread is to die for!

Nothing beats a lovely pasta dish after a hard day’s work. It’s a quick and easy dish anyone can whip up in thirty minutes. I usually make a pasta with a red sauce but I decided to mix things up and try one of Martha’s recipe from her “Everyday Food: Great Fast Food” cookbook. It has about 250 recipes broken up groups of the four seasons using different cooking techniques during different times of the year. I grabbed a copy at my local Costco a while back and it’s been sitting there collecting dust.

The particular recipe I had my eye on tonight was Linguine with Sausage and Peppers. I don’t know why but I love linguine pasta. Maybe that’s the Asian side in me coming out or something. Who knows but those flat long pieces of pasta are delish! I will tell you that I was a little hesitant of this recipe because of it’s lack of use of olive oil. Instead, they called for butter. I’ve never used butter in my pasta but I thought I’d give it a try. The outcome? A delicious dish!

Linguine with Sausage and Peppers
by Martha Stewart from Everyday Food: Great Fast Food
Serves 6

Tools needed:

- 8 quart pot

- 4 inch Paring knife

- 7 inch Santoku

Ingredients:

- Course salt and fresh ground pepper

- 1 pound linguine

- 1 pound turkey sausage casings removed (I used spicy italian)

- 6 garlic cloves thinly sliced

- 4 yellow or red bell peppers, ribs and seed removed, thinly sliced

- 4 tablespoons butter

- 4 cups of arugula torn

Preparation:

1. In a large pot of boiling salted water, cook the linguine until al dente according to the package directions. Drain, reserving 1 1/2 cups of pasta water; return the pasta to the pot.

2. Meanwhile, *cook the sausage and 2 tablespoons water in a large covered nonstick skillet over medium until the fat renders., about 5 minutes. Uncover; raise the heat to medium-high. Brown the sausage, breaking it up iwth a spoon, about 7 minutes.

3. Add the garlic, bell peppers, and 1/4 cup of reserved pasta water; cook until the peppers soften, about 6 minutes. Add 3/4 cup of pasta water and the butter; swirl to combine.

4. Transfer to the pot. Add the arugula; season with coarse salt and ground pepper. Toss; add more pasta water as desired. Serve immediately.

5. Give yourself a pat on the back and enjoy this delicious meal you just prepared.

*I didn’t cook my sausage in water. I just cooked in in the pan over medium heat and followed the rest of the recipe.

Some people eat to live, but I live to eat!

Coming from generations of restaurant owners and just plain food fanatic family, I’m not surprised I’m crazy about good tasting food. You might even say I’m a little obsessed. There’s nothing wrong with that, right? RIGHT?

I’m the older sister to a lovely Jennifer and JJ as well the head of the totem pole (There is a hierarchy in the Asian family and yes, I’m Asian.) to all the cousins on my dad’s side of the family. I spend the most time with them since they’re within driving distance of me. If you know anything about birth order, you will know that the oldest tend to be a bit bossy. I will now admit that I’m a tad bossy. I can’t help it, when you have so many younger siblings/cousins to boss around when you’re younger, it sticks with you, ya know? I love them all and I love to cook and bake for all of them. I think my youngest cousins appreciate this. We usually cook and bake whenever they come over to visit. I like passing on my kernel of knowledge in hopes it will stay with them. When I’m not slaving away in the kitchen, I also like to garden, take my bikes out for a spin, go for an occasional swim, hike, snap photos, the list goes on.

My currently living status:
Well, there’s three of us which includes: myself of course and my two roommates Alfie (the almost two year old Jindo) and Marley (the Morkie, a Yorkshire Terrier and Maltese mix). I semi-adopted Alfie from my parents a little over a year ago. They got him through a customer who ate at their restaurant (my dad wanted him to hunt rabbits in the backyard, they have a problem living in the Conejo “rabbit” Valley and all). Long story short, they didn’t have the time for him so I decided to try to take on the responsibility. Shortly after I got Alfie, Marley happened to land in my life. I was helping my sister with her puppy business and we fell in love. And here we are today. Both puppies just happen to love my food, too! But, they also love eating sticks, drinking out of mud puddles and other things off the ground so I don’t know how much that really says about my cooking.
In my pilgrimage for great food and fresh ingredients, I decided to start my own garden this last February. I will post photos of my garden so you can see the progression. I’m already a few months in and let me tell you, it’s a roller coaster of emotions. I started most of my vegetables from seed. I have a few losses and it was sad and heart wrenching but I’ll be okay. Other than that, so far so good. (Let’s keep our fingers crossed.) I started out with a 4′x6′ raised bed with hopes to expand someday and maybe not have to purchase produce anymore? Well, the sky’s the limit!

Most people are either chefs or bakers, not both. I say I’m a little of both. I like doing both and I haven’t messed anything up too horribly so I will continue to improve my skills in cooking and baking. Practice makes perfect! I hope you’re ready to go on a journey with me as I prepare some of my everyday dishes that I enjoy eating. Hope your bellies are empty because hopefully by the end of this, they won’t be.

With love,

Cindy

Serves 4 – 6

Tools Needed:

• 12 inch heavy or nonstick skillet
• swivel peeler
• 7 inch santoku

 Ingredients:

• 2 tablespoons unsalted butter
• 2 applies (3/4 lb. total), peeled, cored and cut into 1/4 – inch wedges
• 1/4 cup dried tart cherries, cranberries or raisins
• 1/3 to 1 cup sugar  (taste applies first)
• pinch of salt
• 1  1/2 teaspoons fresh lemon juice, or to taste
• 1/2 cup heavy cream

Preparation:

1. Heat butter in skillet over moderately high heat until foam subsides, then saute apples and dried fruit, stirring and turning over occasionally, until applies are just beginning to brown, 2 to 3 minutes.
2. Add sugar, salt and 1/2 teaspoon of lemon juice.  Increase the heat to high and cook, stirring, until the juices are deep golden, about 5 minutes.
3. Add the cream and bring to a boil, stirring, for 1 minute.  Remove from heat and cool to warm, about 15 minutes.  Stir in remaining teaspoon of lemon juice or to taste.  Serve hot or warm over ice cream.

Serves 4

Tools Needed:

• 12 inch nonstick skillet
• large skillet
• 8 inch chef’s knife
• silicone tongs

ingredients:

• 4 – 6 oz salmon fillets (1 – inch thick with skin)
• salt and pepper to taste
• 3 tablespoons olive oil, divided
• 2 medium red onions, each cut into 8 wedges
• 2/3 cup balsamic vinegar
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1 teaspoon unsalted butter

Preparation:

1. Rinse and pat salmon dry, and sprinkle with salt and pepper.
2. In a large skillet, heat 1 tablespoon of olive oil over medium heat until hot.  Add salmon and cook, skin side up, until undersides form a golden crust, 12 to 15 minutes.  Turn fish over and cook until just cooked through, about 3 minutes more.
3. Meanwhile, heat remaining 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers, then saute onions until golden brown and crisp tender, 6 to 8 minutes.  Stir in balsamic vinegar, sugar and salt and cook until sauce is syrupy, about 2 minutes.  Remove from heat and stir in butter. 
4. Serve by placing onions with sauce on plates and topping with salmon, skin side down.

Serves 4 – 8

Tools Needed:

• large skillet
• shallow baking dish
• 6 inch chef’s knife with kullens
• silicone Tongs

Ingredients:

• 4 chicken breasts (with skin and bones)
• salt and pepper to taste
• 2 tablespoons olive oil
• 4 garlic cloves, finely chopped
• 3/4 teaspoon paprika
• 1/3 cup Sherry vinegar or high-quality balsamic vinegar
• 1/3 cup chicken broth
• 2 teaspoons mild honey
• 2 tablespoons unsalted butter

Preparation:

1. Heat the oven to 450 degrees and place oven rack in upper third of oven.
2. Pat chicken dry and sprinkle evenly with salt and pepper.
3. In a large skillet, heat oil over moderately high heat until hot, but not smoking.  Sear the skin side of the chicken until golden brown, 4 to 6 minutes.  Transfer chicken, skin side up, with tongs, to a large shallow baking dish and reserve skillet.  Roast chicken in oven until cooked through, 30 to 40 minutes.  Cover and let rest for 5 minutes.
4. While chicken is cooking, cook garlic in skillet over moderately high heat, stirring until pale golden, 15 to 30 seconds.  Add paprika and mix thoroughly.  Add vinegar, stirring and scraping up any brown bits, and boil for 1 minute.
5. Add broth and honey and simmer, stirring occasionally, until liquid is reduced to about 1/2 cup, about 2 minutes.  Remove skillet from heat and whisk in butter, one small piece at a time, until incorporated.  Add salt and pepper to taste.  Serve in a small bowl or pitcher.

Serves 4 – 6

Tools Needed:

• medium Stockpot
• medium saucepan
• swivel peeler
• 7 inch Santoku knife with Kullens

Ingredients:

• 1 lb carrots, peeled and cut into bite-sized pieces
• 2 tablespoons unsalted butter
• 1 tablespoons sugar
• 1 tablespoon country-style Dijon mustard (or 1/2 tablespoon each dijon and whole grain mustard)
• salt and pepper to taste

Preparation

1. Cook carrots in a pot of boiling salted water until just tender, about 8 minutes.  Drain.
2. In saucepan, melt butter over medium heat and stir in sugar.
3. Add mustard and carrots and stir to coat.  Season with salt and pepper, toss and serve.

Serves 4 – 8

Tools Needed:

• 4 – quart saucepan
• 8 inch chef’s knife with kullens

Ingredients:

• 1 medium onion, chopped
• 1 large fennel bulb, thinly sliced
• 1/3 cup golden raisins
• 1/2 teaspoon fennel seeds, lightly crushed
• salt and pepper to taste
• 3 tablespoons olive oil
• 1 cup medium- or long-grain white rice
• 2 cups water

Preparation:

1. In a saucepan, cook onion, fennel, raisins, fennel seeds, salt and pepper in olive oil over medium heat, stirring occasionally, until softened, 8 to 10 minutes.
2. Add rice and cook, stirring, 1 minute.  Add water and bring to a vigorous boil.  Tightly cover and cook over low heat, undisturbed, until water is absorbed, about 22 minutes.
3. Remove from heat.  Remove lid and place a clean kitchen towel over the pan, then replace lid.  Let stand 10 minutes, and fluff with a fork.