Salad Sunday

One of my favorite movies is My Big Fat Greek Wedding, and I think I like it because it reminds me of my family. No, we aren't Greek and our cultural traditions derive more from the South than any specific country, but we are so much like that family in the movie. This weekend, my cousin graduated from UNC. In honor of her, most of the Bridger family was in the triangle area.


Saturday was made up of lots of wine, food, and layers of talking (with not a lot of actual listening.)  One of my favorite moments was when my mom cried during/throughout mass at the student Catholic center...I think the sentimental homily and the graduates in their gowns got to her.  I also laughed as my brother remained annoyed at my house that I didn't have a working DVD player or cable television.

At the end of the day, my extended family ended up at a very long table at the Angus Barn.  My dad and I played a game where we called "Bingo" every time one of the Bridger women mentioned how large the portions were at the steak house.  My cousin laughed as her dad continued to order more food and wine for the family as my aunt was sweating over the dinner bill.  As the evening came to an end, we sang loudly to my mom for her birthday, and the Carolina alumni threw in the Fight Song for my cousin. 

Even though my family has many crazy elements, I love that they all will travel to celebrate memorable moments.  I love my family, and I'm glad I got to spend time with them this weekend.  I am, however, going to sleep before 9:00 to recover.

(Leftover Angus Barn) Steak and Bread Salad*
8 (1/2-inch-thick) Italian bread slices
2 medium-size sweet onions, cut into 1/4-inch rounds
6 tablespoons light balsamic vinaigrette, divided
3/4 teaspoon salt, divided
3/4 teaspoon freshly ground pepper, divided
3 (3/4-inch-thick) BEEF Top Loin Steaks (about 1 1/2 lb.)
6 medium-size plum tomatoes, chopped (about 3 1/2 cups)
1/3 cup chopped fresh basil
1/4 cup freshly shaved Parmesan cheese
Garnishes: fresh basil leaves, freshly cracked pepper

Preheat a charcoal grill to medium, ash-covered coals or a gas grill to 300° to 350° (medium) heat. Brush one side of bread and onion with 2 Tbsp. vinaigrette. Sprinkle onion with 1/4 tsp. salt and 1/4 tsp. pepper.

Grill steaks and onion at the same time. Grill steaks on a charcoal grill, without grill lid, 10 to 12 minutes, or on a gas grill, covered with grill lid, 7 to 10 minutes. Grill onion, on one side only, on a charcoal grill, without grill lid, 8 minutes or until tender and grill marks appear, or on a gas grill, covered with grill lid, 6 minutes or until tender and grill marks appear.

Remove steaks and onion from grill. Sprinkle steaks with remaining 1/2 tsp. salt and 1/2 tsp. pepper. Let steaks stand 5 minutes.

Meanwhile, grill bread on a charcoal grill, without grill lid, 1 to 2 minutes on each side or until lightly browned and grill marks appear, or on a gas grill, covered with grill lid, 1 to 2 minutes on each side or until lightly browned and grill marks appear.

Carve steaks into thin strips. Cut strips into bite-size pieces. Coarsely chop onion. Cut bread into 1-inch cubes.

Toss steak pieces, onion, bread, tomatoes, and basil with remaining 4 Tbsp. vinaigrette. Season with salt and pepper to taste. Sprinkle with cheese. Let stand 5 minutes before serving. Garnish, if desired.


**I made this recipe under the broiler and used leftover steak.  It was delicious**

Frittatas!

Frittata's are a great option when you have vegetables that need to be used, and you are at the end of your pay period.  Eggs are cheap and nutritious, so never cross them out as a dinner option.  I had a ton of eggs in my fridge (I have a very generous landlord with chickens), so I decided to whip up a frittata for dinner last night.

Feta and Zucchini Frittata
6-8 eggs
1/2 cup feta
1/4 cup parmesan cheese, shredded
1 zucchini, thinly sliced
1/4 cup water
olive oil
Parsley, to garnish

Pre-heat oven to 375 degrees.  In a bowl, mix eggs, feta, parmesan, and water. Saute zucchini in olive oil over medium-high heat until softened.  Reduce heat to medium and add eggs mixture to the saucepan.  Cook over medium heat until about half of the frittata is solid.  Place pan in the oven to cook until slightly firm, about 10 minutes.  Change the oven to the broiler, and brown the frittata (about 2 minutes).  Enjoy!

Bev and Homemade Pop Tarts

Met Governor Bev Perdue today to kick off AmeriCorps Week...

...Warren and I finally found 1 Edenton Street...we probably should have figured out that it was the Capitol without someone telling us...

...Bev signed a volunteer proclamation...

...and I had a sweet hair swish as I spoke about AmeriCorps and the Cary ESC.

Homemade Pop Tarts

Pastry
2 cups (8 1/2 ounces) all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 cup (2 sticks or 8 ounces) unsalted butter, cut into pats
1 large egg
2 tablespoons (1 ounce) milk

1 additional large egg (to brush on pastry)

Jam Filling
3/4 cup (8 ounces) jam
1 tablespoon cornstarch mixed with 1 tablespoon cold water

To make jam filling: Mix the jam with the cornstarch/water in a small saucepan. Bring the mixture to a boil, and simmer, stirring, for 2 minutes. Remove from the heat, and set aside to cool. Use to fill the pastry tarts.

Make the dough: Whisk together the flour, sugar, and salt. Work in the butter with your fingers, pastry blender or food processor until pea-sized lumps of butter are still visible, and the mixture holds together when you squeeze it. If you’ve used a food processor, transfer the mixture to a large bowl. Whisk the first egg and milk together and stir them into the dough, mixing just until everything is cohesive, kneading briefly on a well-floured counter if necessary.

Divide the dough in half (approximately 8 1/4 ounces each), shape each half into a smooth rectangle, about 3×5 inches. You can roll this out immediately (see Warm Kitchen note below) or wrap each half in plastic and refrigerate for up to 2 days.

Assemble the tarts: If the dough has been chilled, remove it from the refrigerator and allow it to soften and become workable, about 15 to 30 minutes. Place one piece on a lightly floured work surface, and roll it into a rectangle about 1/8″ thick, large enough that you can trim it to an even 9″ x 12″. [You can use a 9" x 13" pan, laid on top, as guidance.] Repeat with the second piece of dough. Set trimmings aside. Cut each piece of dough into thirds – you’ll form nine 3″ x 4″ rectangles.

Beat the additional egg and brush it over the entire surface of the first dough. This will be the “inside” of the tart; the egg is to help glue the lid on. Place a heaping tablespoon of filling into the center of each rectangle, keeping a bare 1/2-inch perimeter around it. Place a second rectangle of dough atop the first, using your fingertips to press firmly around the pocket of filling, sealing the dough well on all sides. Press the tines of a fork all around the edge of the rectangle. Repeat with remaining tarts.

Gently place the tarts on a lightly greased or parchment-lined baking sheet. Prick the top of each tart multiple times with a fork; you want to make sure steam can escape, or the tarts will become billowy pillows rather than flat toaster pastries. Refrigerate the tarts (they don’t need to be covered) for 30 minutes, while you preheat your oven to 350°F.