We were at a great pool and barbeque party on Sunday so we were ready for a relaxing evening.  What is more relaxing than Jim cooking?  I found this recipe in the May issue of Sunset Magazine. 

Ingredients:

¼ C shelled, roasted unsalted pistachios

1 C Arugula

¼ C butter, softened

2 boneless rib-eye steaks (each about 12 oz.)

1# asparagus, trimmed

2 T EVOO

1 ½ t each kosher salt and pepper

Directions:

1.      Whirl pistachios and arugula in a food processor until minced.  Add butter and whirl until smooth, scraping down inside of bowl as needed.  Transfer to a small container and chill.  (Use a mini processor.  I have an accessory that came with my immersion blender that I use. )

2.      Start your gas or charcoal fire. 

3.      Coat steaks and asparagus with oil, salt and pepper. 

4.      Grill the steaks and asparagus to your desired doneness. 

5.      Transfer the steaks to a cutting board.  Dollop steaks with butter and tent with foil.  Let rest 5 minutes. 

6.      Slice steaks and serve with asparagus.

My pistachios were unsalted and so was my butter.  It needed salt.  We did not like the steaks.  We usually buy beef at Costco.  We bought these at Publics, never again. 

I recently bought a cookbook called Carla’s Comfort Food.  Carla Hall is a host on the Chew.  I don’t watch the Chew, but saw her on the View.  This recipe makes two pies, basically feeding 8.  I made the whole recipe and froze half the apple mixture and the second pastry for latter assembly.  I was intrigued by the pie crust with the bacon and cheese in it.  I could taste the cheese, but could not ID that there was bacon in it. 

Rustic Bacon-Apple Pie

Ingredients: for filling

2 t cornstarch

1 t vanilla extract

¼ C plus 1 T water

1 T unsalted butter

1 t canola oil

6 apples, quartered, cored, and thinly sliced crosswise (skin on)

1/3 C packed light or dark brown sugar

1 t fresh lemon juice

½ t kosher salt

All purpose four, for rolling

Cheddar-bacon Crust (to follow)

1 large egg, beaten

2 T coarse sugar

Directions:

1.      In a small bowl, stir together the cornstarch, vanilla, and ¼ C water until smooth.

2.      In a large skillet, melt the butter in the oil over medium-high heat.  Add the apples and cook, tossing and stirring occasionally, until lightly charred, about 5 minutes.

3.      Add the brown sugar, lemon juice, and salt.  Cook stirring frequently, until the sugar dissolves, about 2 minutes.

4.      Add the cornstarch mixture and cook, stirring, until the liquid thichens, about 1 minute.

5.      Remove from the heat and let cool completely.

Ingredients: for Crust

½ t kosher salt

1/3 C cold water

2 oz. thick-cut bacon, finely diced and frozen

2 C all-purpose flour

2 oz. sharp cheddar cheese, grated and chilled (she says ½ C, but that would be a pretty packed ½ C)

8 T (1 stick) unsalted butter, cut into ¼” slices and chilled

Directions:

1.      In a small bowl, stir the salt into the cold water until it dissolves. (I put the salt in the flour like I always do.)

2.      In the bowl of the food processor, use your hands to toss the bacon with the flour until well coated.  Pulse until coarse crumbs form.  (From here on out I did not follow her by hand directions.  I put the cheese and the butter in the food processor and pulsed until I had coarse crumbs.

3.      Add the water all at once and quickly gather the dough with your hands into large shaggy clump.

4.      Divide the dough into 2 equal pieces, shape into disks, cover tightly with plastic wrap and chill until firm, at least 1 hour and up to 3 days.  (or freeze)

5.      Preheat the oven to 375 degrees.

6.      Line a large rimmed baking sheet with parchment paper.

7.      On a lightly floured surface and using a lightly floured rolling pin, roll each piece of dough into a ¼” round. 

8.      Transfer to the prepared baking sheet.  Divide the cooled filling between the two rounds, leaving a 2” border.  Fold and pleat the border up and around the apples, leaving the center open. 

9.      In a small bowl, beat the remaining 1 T water into the egg.

10.  Brush the egg wash over the dough, and sprinkle with the coarse sugar. 

11.  Bake until the crust is golden brown, about 45 minutes. 

12.  Cool completely on a wire rack. 

Jim served a 1998 Cabernet Sauvignon called Reilly’s from Australia.  It was wonderful.