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Butter-Basted Rib Eye with Crunchy Fennel Salad

Butter-Basted Rib Eye with Crunchy Fennel Salad


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Rich marbled meats are extra-delicious when served with cool, crunchy, acidic vegetables. It's a fact, and the combo never gets old. Bone-in strip steak or a T-bone are great choices here too. This recipe is from Where Cooking Begins by Carla Lalli Music.

Ingredients

  • 1 2"-thick bone-in rib-eye steak (about 2 lb.)
  • Kosher salt, freshly ground pepper
  • ⅓ cup extra-virgin olive oil, plus more
  • 4 garlic cloves, 3 smashed, 1 finely grated
  • 3 oil-packed anchovy fillets, finely chopped
  • 2 Tbsp. white wine vinegar
  • 2 fennel bulbs, woody tops trimmed
  • Aleppo-style pepper (for serving)

Recipe Preparation

  • If you think of it in advance, season steak all over with kosher salt and pepper. Chill, uncovered, at least 2 hours and up to 2 days. If not, season now and proceed.

  • Heat a medium cast-iron skillet over medium-high 2 minutes. Drizzle in enough oil to evenly coat pan with no bald spots and cook steak, turning every 2–3 minutes, until a dark crust forms on both sides and steak is very rare (a thermometer inserted dead center should register 115°), 12–15 minutes. Frequent turning will develop a gorgeous crust without creating thick strips of well-cooked steak beneath the surface.

  • Reduce heat to medium; add butter, smashed garlic, and rosemary. Tilt skillet toward you and scoot steak to the far end of pan so that garlic and rosemary slide down into the foaming butter. Holding the skillet’s handle with your nondominant hand, spoon butter over steak repeatedly, 1–2 minutes (internal temperature should hit 120° for medium-rare). Transfer steak to a platter and let rest 15 minutes for juices to redistribute.

  • Meanwhile, whisk together grated garlic, anchovies, and vinegar in a medium bowl; season with kosher salt. Whisk in ⅓ cup oil, then taste and season with more kosher salt and some pepper. The dressing should be punchy and acidic.

  • Cut stalks away from fennel bulb. Remove tough outer layer from bulb, then halve lengthwise. Cut out core. Set cut side down and slice crosswise ¼" thick, then slice stalks and fronds, which will give the salad a range of textures. Add fennel to bowl with dressing and toss to coat.

  • Cut steak away from bone and slice against the grain ½" thick. Season with some Aleppo-style pepper and sea salt; drizzle with oil. Serve with fennel salad alongside and the bone, too, of course.

Recipe by Carla Lalli MusicReviews SectionThis recipe is undeniable. I feel like I never knew how to make a great steak until I made this. W O W ! ! ! Eating red meat has become a luxury for me and this was extravagant with the simplest of ingredients. 10/10 will make again. Thank you Carla!mrstylepantsSan Francisco, CA05/17/20You GUYS, not only is this steak delicious but that fennel salad...what, what?!?! I do not enjoy the taste of licorice which is what raw fennel tastes like to me, but it paired with this dressing is da bomb dot com. I couldn't get enough of it. The crunch Carla talks about is real and worth all the fennel bulb chopping. I'm also not a big red meat eater, but this ribeye recipe is getting added to the mix. Give it a try!Oh, wow, I read the recipe wrong! Use only grated garlic with the fennel salad! Makes so much more sense.....AnonymousDenver CO08/11/19Ok I didn’t make the steak but the fennel salad is my new obsession. I think it would do with maybe mincing the garlic or grating all of it - as biting into even a smashed piece of raw garlic is a bit much, but whatever. Also- I ate leftovers the next day and somehow it was even better.AnonymousDenver CO08/11/19Perfect! The cooking times for the steak were spot on if you really do get a 2lb 2” bone in ribeye. The fennel salad was also surprisingly really good. I was never a fennel person but I loved it and I will now be eating fennel more often. Thanks Carla!

11 Newer Cookbooks by Women That Deserve Their Place in History

Throughout International Women’s Month, Chowhound is sharing stories from and about a wealth of women entrepreneurs, businesses, chefs, and cookbook writers who have all found success in the food space. Here, we highlight some of our favorite new cookbooks by women that have been published in recent years.

Whether you dabble in collecting recipes or consider yourself a cookbook connoisseur, it can be a challenge to determine which ones are actually worth owning. Cookbooks—especially those published recently—are an investment of not only money, but also time and attention. You need to look beyond the drool-worthy photos and easy-to-understand instructions, and consider whether a particular cookbook’s recipes are ones you’d actually make at home. If they call for hard-to-find ingredients, complicated techniques, or just don’t inspire you to dash into the kitchen and get cooking, then they’re probably not worth it.

To save you the trouble of figuring it out for yourself, we’ve come up with a list of the 11 of the best women-authored cookbooks published in the past few years that you should make room for in your personal library.

“Jubilee: Recipes from Two Centuries of African American Cooking” by Toni Tipton-Martin, $23.25 on Amazon

In “The Jemima Code,” Toni Tipton-Martin created an illuminating bibliography of black-authored cookbooks throughout history. In this follow-up cookbook, she continues to shine a light on the deep-rooted, far-reaching influence of black culinary tradition and innovation in America via beautifully photographed recipes for every course and occasion. Dishes like sticky pineapple upside down cake, fresh ginger punch, feather-light buttermilk cornbread, rich peanut soup, and spiced catfish etouffee will edify and satisfy alike. Buy Now

“Where Cooking Begins” by Carla Lalli Music, $14.69 on Amazon

The subtitle of this guidebook by Bon Appetit’s food editor at large, Carla Lalli Music, is “Uncomplicated Recipes to Make You a Great Cook,” and it definitely delivers. The focus is on teaching solid techniques and the art of improvisation every recipe (like grilled asparagus with smoky-spicy brown butter, coconutty collards slaw, caprese mac and cheese, and butter-basted rib eye with crunchy fennel salad) offers ideas for substitutions and variations, and nothing is over-complicated or stuffy—so before you know it, you’ll be comfortable cooking intuitively and forging your own path in the kitchen. But you’ll still keep coming back to this book for all the great ideas and friendly encouragement it provides. Buy Now

“Dining In: Highly Cookable Recipes” by Alison Roman, $15.99 on Amazon

When was the last time you glanced at the recipe names in a cookbook’s table of contents and immediately felt compelled to make every single one? There’s a reason Alison Roman’s recipes go viral on social media flipping through these pages, you’ll be itching to get cooking. Yes, of course, you need to bake those Insta-famous salted butter and chocolate chunk shortbread cookies for yourself if you haven’t already. (Why on earth haven’t you yet?!) But you’ll also be tempted by her inviting, relatable style and simple instructions to try so many other recipes anchovy-butter chicken with chicken fat croutons spicy, garlicky white beans fennel and grapefruit salad with honey and mint and fried eggplant with harissa and dill are just a few examples. Bottom line: there are so many winning recipes in this cookbook, you’ll never get bored with it. And yes, Roman’s newest book, “Nothing Fancy,” lives up to the hype generated by her first one, so make room for the follow-up on your shelf too. Buy Now

“In My Kitchen: A Collection of New and Favorite Vegetarian Recipes” by Deborah Madison, $22.09 on Amazon

Deborah Madison, whose name is synonymous with vegetarian cooking, is not afraid to admit that her tastes have changed and her recipes have evolved over the past few decades. Whether or not you’re a fan of her bestselling “Vegetarian Cooking for Everyone,” her newest cookbook deserves a spot on your shelf. Much like Alice Waters, Madison’s focus is on crafting simple, seasonal recipes that let quality ingredients shine, such as white peaches or nectarines in lemon-verbena syrup, roasted pepper and tomato salad with basil and capers, zucchini pancakes with feta and dill, and potato and chickpea stew with sauteed spinach. Buy Now

“I Am a Filipino: And This Is How We Cook” by Nicole Ponseca and Miguel Trinidad, $22.48 on Amazon

Even if you weren’t aware that Filipino food has been touted as “the next big food trend” to hit the U.S., thumbing through the recipes in this cookbook will make you agree it should be. The authors boldly declare in the beginning pages, “This is not just a cookbook. It’s a manifesto.” Why? Because the cuisine of the Philippines has been overlooked, they explain, and we have truly been missing out as a result. In addition to recipes for dishes that reflect a Chinese, Spanish, Mexican, and American influence, you’ll learn about Filipino food history and culture. Ponseca also shares touching personal stories to give her country’s cuisine context, and the pages are chock-full of lush photos worthy of any high-end travel magazine. Buy Now

“Bravetart: Iconic American Desserts” by Stella Parks, $23.79 on Amazon

This cookbook reads like a greatest hits list of every American dessert you could ever want to try to make at home. You’ll struggle to decide which recipe to try first—the red velvet cake or the oatmeal cookies, the cherry pie or the banana pudding, the devil’s food chocolate ice cream or the yeast-raised potato doughnuts. If you’re good at following instructions (and, when it comes to baking, you really need to be), you’ll appreciate Parks’s thoughtful and precise directions. As an added bonus, many of her recipes include alternate instructions to make them gluten-free. Buy Now

“Now & Again: Go-To Recipes, Inspired Menus + Endless Ideas for Reinventing Leftovers” by Julia Turshen, $23.79 on Amazon

If you’re looking for inventive ways to use up leftover food and prefer a low-stress approach to menu planning, Julia Turshen has you covered. The recipes in this book are cleverly organized by occasion—brunch for a crowd, no-stress Thanksgiving, Middle Eastern dinner outside, easy all-green lunch—but you’ll be tempted to make them anytime. Turshen’s encouraging words and reflections on her own eating experiences make you feel like you’re cooking side-by-side with a trusted friend who’s got your back. You know, the kind who generously shows you how to make her favorite dishes, including the best matzo ball soup, mustardy deviled eggs, spiced banana brown bread, and lamb burgers with grilled red onions. Buy Now

“The One-Bottle Cocktail” by Maggie Hoffman, $16.93 on Amazon

One of the things that may have prevented you from experimenting with mixology at home is the lack of a full bar. When cocktail recipes call for expensive liqueurs and obscure ingredients, it can put a damper on your enthusiasm (not to mention your wallet). That’s why Maggie Hoffman’s collection of cocktail recipes, organized by spirit, is worth owning. The ingredient lists are inventive without being intimidating, and the photographs are stunning. Buy Now

“Sweet Potato Soul: 100 Easy Vegan Recipes for the Southern Flavors of Smoke, Sugar, Spice, and Soul” by Jenné Claiborne, $13.38 on Amazon

Jenné Claiborne’s cookbook proves that vegan soul food is not a contradiction in words. Through the inventive use of meat substitutes and bold, balanced flavors, her recipes will please vegans and omnivores alike. Standouts include cauliflower fried chicken, jackfruit jambalaya, coconut corn chowder, gumbo with sausage made from red beans, and ginger-kissed peach cobbler. Buy Now

“Salt Fat Acid Heat” by Samin Nosrat, $22.50 on Amazon

By now, you’ve likely heard of Samin Nosrat, the author of “Salt Fat Acid Heat” and endearingly enthusiastic host of the Netflix series by the same name. She’s likable, knowledgeable, and if you’ve watched her show, you probably want to be her best friend (like I do). But do you actually own her cookbook? Because it’s worth the hype. In addition to the colorful and charming hand-drawn illustrations, it’s so much more than just a collection of recipes. Think of it as one of the coolest textbooks on cooking you can find, complete with information on food science, culinary technique, and simple lessons for improving your skills in the kitchen. Nosrat aims to give you the confidence to play with flavors and make a recipe your own, but don’t misunderstand—this is not just some dry educational tool. She makes cooking fun—and isn’t that what trying out recipes should really be about? Buy Now

“Solo: A Modern Cookbook for a Party of One” by Anita Lo, $17.98 on Amazon

No need to cue the sad violin music if you’re eating alone with this cookbook in hand it’s a beautifully illustrated, inspiring collection written by Anita Lo, a talented chef with a wickedly wonderful sense of humor. To the solo diner’s delight, she’s crafted recipes you never thought you’d make just for yourself—mac and cheese, chicken pho, New England clambake, orange olive oil cake—without an obscene amount of leftovers. A table for one never sounded so sweet. Buy Now


Caprese mac and cheese (page 144)

From Where Cooking Begins: Uncomplicated Recipes to Make You a Great Cook Where Cooking Begins by Carla Lalli Music

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  • Categories: Pasta, baked Main course Summer Italian Vegetarian
  • Ingredients: ricotta cheese heavy cream basil large shells pasta garlic cherry tomatoes mozzarella cheese crushed red pepper


Each Saturday Guy invites a few of his favorite chefs to his ranch for a fun cook-off between friends. Here are the winning recipes.

Stream What You Love

14 Things You Didn't Know About Guy 16 Photos

Think you know everything about Guy Fieri? There's plenty more than meets the eye with this Food Network star.

Episodes

Restaurant Recreations

Guy Fieri's chef friends give a tour of the town with some restaurant favorites. Eric Greenspan stirs a Ruby Red and Tarragon Paloma before revisiting a French favorite, Rabbit with Rosemary Spaetzle and Onion Soubise. Antonia Lofaso stays fresh with Vietnamese Spring Rolls and goes fishing with Olive Oil Poached Cod. Marc Murphy dreams of Morocco with a Chicken and Merguez Tagine before coming home to his French roots with Raspberry Souffle. Crista Luedtke grills up a Charred Little Caesar Salad to go with her New Mexico Chili Rubbed Tri-Tip with Avocado Salsa.

A Bowl of Lemons

Guy Fieri gives his friends lemons, and they make anything but lemonade. Eric Greenspan makes a citrusy Tom Collins with Black Pepper and Cherries before diving into some beautiful Broiled Lobster with Lemon Sabayon and Fregola with Lemon Parsley Pesto. Antonia Lofaso serves Steamed Clams with Charred Lemon, Preserved Lemon, Parsley and Calabrian Chili to go with Spaghetti with Lemon, Pecorino and Parmesan, and lightens things up with puffy Pavlova with Lemon Curd Whipped Cream. Marc Murphy makes tender Fried Calamari with Lemon Aioli and some Chicken Scallopini with Lemon Caper Sauce.

Entertaining: Steakhouse at Home

Restaurant fads come and go, but authentic and time-honored steakhouse classics are never out of style. Guy Fieri invites his chef friends to the ranch for an evening of entertaining and steakhouse favorites. Meat master Marc Murphy elevates a Grilled Skirt Steak with a Charred Pepper Salsa and reinvents a classic with his Grilled Escarole Caesar Salad. Michael Voltaggio updates beef with broccoli with his Dry-Aged Rib-Eye with Broccoli Chimichurri and Soy Mustard, served alongside Hibiscus Whiskey Sours. Eric Greenspan makes a Not-Classic Wedge Salad with Pickled Peppers, Olive Relish and Blue Cheese, paired with a succulent Butter-Basted Rib-Eye with Crispy Smashed Potatoes and Horseradish. And finally, Alex Guarnaschelli bucks convention with delectable Charred Double Cut Pork Chops with Brown Sugar BBQ Sauce and a decadent No-Bake Cheesecake for dessert.

Burger Bash

Guy Fieri challenges his talented chef friends to take a burger beyond the basic patty and bun. Antonia Lofaso combines sirloin and brisket with braised oxtail for an intensely meaty burger and whips orange juice for a crisp Garibaldi cocktail. Carl Ruiz brings a taste of Caribbean to the ranch with a Frita Cubano, a chorizo and beef burger topped with crispy mini fries. Inspired by the burgers of Santa Fe, N.M., Aaron May makes a crunchy but juicy tortilla-wrapped green chile burger. To wash it down, he mixes up a peppermint ice cream apple pie shake. Finally, Justin Warner pushes burger boundaries with a feta cheese sauce-covered kofta burger and a unique but delicious cheeseburger egg roll.

Calexico Tailgate

When Guy Fieri can't make it to the stadium for a good tailgate party, he does the next best thing and invites his all-star chef buddies to cook and eat outside at his ranch. The chefs put a Cal-Mex spin on tailgate food, starting with Eric Greenspan's breakfast burritos with made-from-scratch spicy chorizo. Eric also infuses the sweet and tangy flavor of tamarind and chipotle into the pork in his carnitas torta. Richard Blais pairs the rich and complicated flavors of black mole with the charred sweetness of roasted carrot and then puts a Latin spin on cheesy poutine. Carl Ruiz roasts papaya for a sweet and tangy escabeche and serves up beefy picadillo-stuffed plantains. Finally, Antonia Lofaso makes a spicy seafood tostada, and her decadent dessert combines all the best parts of a sundae with rice pudding.

Old-School Vegas

Reminiscing over smoky steakhouses and hearty red sauce joints, Guy Fieri invites his chef friends to prepare an old-school Las Vegas meal fit for the Rat Pack. Marc Murphy updates the classic Lobster Thermador and elevates creamed spinach with rich truffles and fried oysters. Christian Petroni stretches mozzarella curd to make creamy straciatella cheese from scratch, and for dessert, he serves up a velvety tiramisu. Amanda Freitag pounds veal for a fork-tender Milanese and mixes up a bourbon and champagne cocktail called a Classic Seelbach. Finally, Aaron May turns paper-thin slices of potato into crisp Mini Pommes Anna and brings Vegas to the ranch with buttery, bacon-filled Clams Casino.

Bring on the Street Food

Guy Fieri is craving homemade street food from his chef friends. Rocco DiSpirito is inspired by Italy and makes crunchy Flatbread with Stracchino then travels east for Japanese-Style Street Meat using a custom binchotan grill. Traci Des Jardins mixes things up with a Bun Bowl and fried Churros with Mexican Hot Chocolate Spice Mix. Aaron May recalls a rainy day in London with delicious Fish and Chips and goes underground with a black-market Nutcracker. Jet Tila fills his plate with some Filipino-style Lumpia Eggrolls and a Pork and Pate Banh Mi.


Recipes help teach basics to home cooks

For home cooks that may be novices or those just wanting to learn more techniques comes “Where Cooking Begins: Uncomplicated Recipes to Make You a Great Cook” by Carla Lalli Music.

With 70 flexible recipes, the food director at Bon Appetit, shows six essential cooking methods that will have every home cook trying something out that is not complicated and easy to learn.

Lalli Music breaks the book down into three parts: Strategy, Techniques and Recipes.

The Strategy section teaches home cooks about small-batch cooking, shopping locally and paring down appliances and utensils as well as spices for basic yet essential cooking.

In Techniques, with photos and step-by-step instructions, the author shows various cooking techniques of Saute, Pan-Roast, Steam, Boil and Simmer, Confit, Slow-Roast and Pastry Dough so anyone can feel confident in the kitchen.

The final part is the Recipes, in which she further breaks down by Starring Produce, Egg-centric, Pasta and Grains, Chicken Lots of Ways and a Duck, Fishes and Other Sea Creatures, Main Meats, Sunday Soups and Brothy Beans and Basic Baker’s Sweets. Each recipe also has a list of things you’d buy at the market and what you should have at hand at home, and ways to spin-it, in case an ingredient you need is not available or you don’t like it.

Starring Produce is recipes that are all plant-based, such as Mozzarella with Charred and Raw Sugar Snap Peas, Salted Cucumbers with Ginger and Chile and Charred Broccoli Salad.

Egg-centric has savory egg-based dishes like Slow-cooked Dozen Egg Frittata, BLTs with Bacon-Fat Fried Eggs and Carbonara Stracciatella.

Pasta and Grains include dishes like Spaghetti with Quick-Braised Artichoke Hearts, Greekish-Grain Salad and No-Stir Maple Granola.

Chicken Lots of Ways and a Duck includes recipes for Rack-Roasted Chicken with Gravy Potatoes, Spice-Drawer Chicken Wings and My Way Duck Confit.

Fishes and Other Sea Creatures includes dishes like Seared Scallops with Brown Butter, Hazelnuts and Chives, Pan-Roasted Salmon with Cauli-Tartar Sauce with Chive Vinaigrette and Buttery Pan Clams with Ginger and Scallions.

Main Meats has dishes such as Pork Steaks with Snap Pea and Scallion Salsa, Butter-Basted Rib Eye with Crunchy Fennel Salad and Seared Lamb Patty with Marinated Halloumi and Herbs.

Sunday Soups and Brothy Beans has dishes like Pasta e Fagiole, Fox-Style Chickpeas and Fresh Corn and Corn Broth with Popcorn Spices.

Basic Beginner’s Sweets ends things with Coffee Creme Caramel, Praline Meringues and Any-Fruit Galette.

I tried out Caprese Mac and Cheese as a quick dish. With whole-milk ricotta, heavy cream, basil, garlic, cherry tomatoes and fresh mozzarella, it’s not a complicated dish to make, but it is grown-up. Everything cooked together nicely and I made it for a work potluck for the day. I really enjoyed it and it seemed like others liked it too, as a different take on mac and cheese.

“Where Cooking Begins” is published by Clarkson Potter. It is $32.50.


Fresh figs and grapes cooked in balsamic vinegar and honey make an addictively sweet and sour sauce for pork chops in this seasonal dinner.

What's the fastest way possible to roast a turkey for Thanksgiving? Skip the whole turkey: instead, roast bone-in breasts and legs. (If you don't want to butcher a turkey yourself, you can buy them in individual pieces or have your butcher break a whole bird down for you.) Once you put the pieces in the oven, they cook in about 1 hour and 15 minutes, and are so much faster and easier to carve and serve.



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