The following two recipes are from “The Bais Yaakov Cookbook” (Feldheim Publishers 2011).
Rib eye steak with mushroom sauce and a side of crispy potatoes.
Rib eye steak with mushroom sauce
Yield: 4 servings
4 (8 ounce) rib eye steaks
ground black pepper
2 tablespoons vegetable or canola oil
4-6 ounces fresh mushroom combination, including shiitake and cremini mushrooms, sliced
3 cloves garlic, minced
3 tablespoons fresh parsley leaves, chopped
2/3 cup beef broth
2 tablespoons good quality red wine
Rinse meat and pat dry; season with salt and ground black pepper. Heat oil in large skillet. Sear meat in hot oil, about 1 minute each side, and place steaks into broiler pan. Keep skillet. Preheat broiler. Broil steaks in the center of the oven until steak is light brown and slightly charred, about 5 minutes. Turn steak over and continue broiling to medium rare doneness, about 5 more minutes. Remove from oven and let rest. Meanwhile, prepare mushroom sauce. In the same skillet used for browning meat, add mushrooms, garlic, and parsley. SautÃ© over low heat until soft, about 5 minutes. Add broth and wine. Mix to combine and cook, about 3 more minutes. Pour mushroom sauce over meat. Serve.
Pleasing to the eye and to the palette! A real refreshing summer treat to brighten any occasion. Serve individually or as a center bowl and let everyone pick their favorite fruits and flavors. The following are suggested combinations but feel free to experiment and find which flavors appeal to you and your family. (can be dairy or pareve)
2 pints fresh blueberries
2 pints fresh strawberries
2 mangoes, peeled and diced
3 scoops raspberry sorbet
3 scoops lemon sorbet
3 scoops vanilla ice cream (pareve if necessary)
3 scoops non-dairy berry ice cream, such as Tofutti Wild Berry Ice Cream
Layer blueberries, strawberries and mangoes in a large glass bowl, like a trifle or salad bowl. Place scoops of sorbet and ice cream over fruit. Scatter the flavors so that each serving will have all flavors. Serve individual portions from the serving bowl.
Tip: An hour or two before serving, line a cookie sheet with parchment paper. Place scoops of sorbet and ice cream in a single layer onto the prepared sheet. Place in the freezer. About 10 minutes before serving, assemble fruit and sorbet in glass bowl. Serve.
Yield: 12 servings