Rachael Ray's Big Orange Book (19 page)

Remove the bay leaf from the gravy and discard. Serve the cabbage and hash browns next to the sliced steak topped with gravy.

This meal is fun because it can adapt to your choice of protein—beef, chicken, or lamb. The spice rub will coat four 6- to 8-ounce portions of chicken breasts and thighs or rib lamb chops. You can make double or triple the spice rub and keep it in a plastic storage bag for up to three months.

SERVES 4

For the creamed spinach: Defrost the spinach in the microwave one box at a time, 6 to 7 minutes on defrost each. Wring well in a clean kitchen towel, squeezing out all of the water. Move forward preparing the meat and potatoes while the defrost cycles are going on. When the spinach is ready, add the EVOO to a skillet, then sweat the onion for 5 minutes over medium heat. Add the spinach and stir in the yogurt. Season the spinach with salt and pepper and simmer for 5 minutes over low heat.

For the spice rub: Combine the ingredients and season the meat liberally. Let stand for 15 minutes. Heat a skillet with the 2 tablespoons of EVOO over medium-high heat. Add the meat and cook chicken for 12 minutes, turning once; cook steak or lamb for 7 minutes turning once for rare and up to 12 minutes for well done. Allow the meat to rest before slicing.

For the potato salad: Once the meat has been seasoned with the rub, place the potatoes in a pot and cover with water, bring to a boil, and season with salt. Cook the potatoes until tender, about 12 minutes.

While the potatoes cook, heat the 2 tablespoons of EVOO in a large skillet over medium to medium-high heat. Add the bell pepper, onions, and garlic and cook for 7 to 8 minutes; stir in the chickpeas, curry paste, and stock and season with salt. Dissolve the chutney into the sauce, then fold in the peas. Drain the potatoes and add to the pan, then adjust the seasoning. Stir in the chopped scallions.

Serve the meat with additional chutney. Spoon the potato-vegetable salad and creamed spinach alongside.

Who would have thought that you could have slow-cooked weekend flavor Monday through Friday? It's easy. Make it. Gather the family around the table.

SERVES 4

Preheat the broiler. Take the steak out of the refrigerator and let it come up to room temperature.

In the meantime, heat 2 tablespoons of the EVOO and 2 tablespoons of the butter in a medium sauce pot over medium-high heat. Once the butter is melted, add the mushrooms and cook for about 5 minutes, until brown. Add the onions, garlic, carrots, parsnips, and herbs. Cook until the veggies are tender, 7 to 8 minutes. Add the potatoes and 3 cups of the stock plus 1 cup of water. Bring up to a bubble, then reduce the heat and simmer for 20 minutes.

As the liquid simmers, place the London broil on a broiler pan. Rub it with the remaining 2 tablespoons of EVOO and season it generously with salt and pepper. Broil the meat about 6 inches from the flame for 15 minutes, turning it once. Remove the meat from the broiler and let it rest for about 5 minutes.

While the meat is resting, melt the remaining 2 tablespoons of butter in a small skillet over medium-high heat. Add the flour and cook for about 1 minute. Whisk in the remaining cup of stock, the Worcestershire sauce, and mustard. Once the mixture is thickened, add it to the sauce pot with the veggies.

Thinly slice the meat and top with the gravy-soaked vegetables. Serve with a dollop of prepared horseradish on top and a nice hunk of crusty bread with butter on the side.

Grilled Veal or Pork Chops with Marsala Fig Sauce, Lemonricotta Orzo, and Celery and Mushroom Salad

The marriage of flavors in this meal reminds me of the scents and smells of my own wedding celebrations in Tuscany.

SERVES 4

Bring a large pot of water to a boil for the pasta, and preheat the oven to 375°F.

Pat the chops dry. Mix the grill seasoning, fennel seeds, and coriander and rub the mixture into the chops.

In a small pot over medium-low heat combine the figs, Marsala, and thyme. Season with some pepper and simmer gently for 15 minutes to reduce the liquid.

Heat about 2 tablespoons of the EVOO in a skillet over medium-high heat. When the oil smokes, sear the chops for 2 minutes on each side, then transfer the skillet to the oven to finish cooking the chops for about 10 minutes.

Salt the boiling water, add the orzo, and cook to al dente. During the last minute of cooking time, add the frozen peas to the water.

While the pasta cooks, combine the celery and mushroom caps in a bowl with the parsley leaves.

In a pasta bowl, combine the lemon zest with the ricotta cheese and season with salt and pepper.

Dress the celery and mushrooms with the lemon juice and the remaining 4 tablespoons (¼ cup) of EVOO. Season with salt and pepper and top with lots of shaved Parm.

Drain the orzo and peas and add to the lemon-ricotta mixture. Toss to combine and adjust the salt and pepper to taste.

Serve the chops with the figs and sauce on top and the lemon-ricotta orzo and celery and mushroom salad alongside.

LAST-MINUTE DINING
UPTOWN PORK CHOPS AND APPLE SAUCE

•
ROASTED PORK TENDERLOINS WITH ESCALLOPED APPLES

•
SAUTÉED MINI VEGETABLE MEDLEY

• CHEESY POTATO AND SHARP CHEDDAR HASH