Karima Magazine Sep-Oct 2017

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SECTION TITLE Article Title RECIPE Date Night Delight BY KARIMA STAFF “Welcome to date night. It’s your time to prepare a meal for your special someone. Go ahead and wow your them with a steak inspired by Argentina and a chocolate soufflé that will get you those extra points! ON THE MENU Argentinian Rib Eye Steak with Chimichurri Sauce Thick Cut Steak/French Fries Arugula Salad Chocolate soufflés SHOPPING LIST: French bread 2 Rib Eye Steaks 1 bulb of Garlic 1 Onion Bunch of Flat LeafParsley Oregano Chili Flakes Lemon Juice Red Wine Vinegar Kosher Salt Olive Oil Bay Leaf Potatoes Arugula Fresh fruit Sliced or slivered almonds or other nut Chevre (goat cheese) Light, sweet Salad dressing 7 ounces of Semi sweet or bitter sweet chocolate Butter Sugar Eggs Confectioner’s sugar (optional/for decoration) This is an easy go-to date night recipe for you and your special person. If you are planning to marinade the steaks as the recipe calls for, then make sure you plan ahead. The steaks should sit in the marinate at least 4 hours. Go For the Marbled Look When choosing your steak, we suggest looking for a couple of rib-eye steaks, but of course choose whatever your budget will afford. If you do pick out a couple of rib-eyes, then make sure you pick a couple with a lot of marbling. The marbling in the steaks is fat, but it makes the steak taste incredibly good. The more marbling the better. Heat on High Don’t be afraid of the heat. When you put your steaks in a pan to sear them (and by the way-you need a heavy pan), the heat needs to be up high. That’s how you get those professional sear marks that you love so much. Pairing Your Steak Pair this meal with potatoes and some kind of vegetable. In Argentina, the steaks are served with steak fries (those thick cut French fries) and freshly baked french bread with butter. It really can be that simple. Your special person will love it. A simple arugula salad would be nice on the side. We recommend a red winepreferably an Argentinian Malbec, but this really is up to your taste. 45
TASTE BUDS Date Night Delight Best Marinated Pan Seared Rib-eye Steak Argentinian Marinade for Steak Place all ingredients in food processer and process until smooth. 6-8 cloves of garlic 2 tbsp minced onion 1/2 cup flat-leaf parsley, finely chopped 1/4 cup oregano, finely chopped 1 tablespoon kosher salt 1 tablespoon chile flakes 1/2 cup white wine vinegar or red wine vinegar 3 tbsp lemon juice 3/4 cup olive oil 3 bay leaves olive oil, for frying 2 rib-eye steaks INSTRUCTIONS Place all the marinade ingredients in a non-metallic dish and mix to combine. Lay the meat in the marinade, coat on one side and turn over. Wrap it up or place in a large zip lock baggie and chill overnight or at least 4 hours. Try to turn the meat once to ensure the flavor is absorbed evenly. Remove the meat from the fridge and bring to room temperature for an hour. If you’re pan frying, heat a griddle pan until sizzling hot. Drizzle a little olive oil on the meat and season with sea salt. Place the meat in the pan and cook for about 3 - 4 minutes. Turn and cook for an additional 3 minutes or to your liking. Pour the remaining marinade over the meat to deglaze the pan and turn the meat to coat in the sticky pan juices. Cover the meat with foil and rest for a 3-7 minutes before serving. French Fries If you cannot make your own or are absolutely short on time, buy a bag of Trader Joes brand steak fries in the frozen section and pray to God that no one will tell the difference. We hear that many people like them and they are a quick option. Arugula Salad Again your go to is Trader Joes. They have bagged, pre-washed arugula. Go buy it, empty the bag in a salad bowl, top with your sliced fresh fruits (strawberries, blueberries, peaches, nuts, and chevre cheese. Provide a salad dressing and you are finished. If that is too much work, then place the arugula underneath the steak on the serving dish. At least your steak will look cute and maybe your date will nibble on a marinated leaf? Chocolate Souffles 7 ounces finely chopped bittersweet or semisweet chocolate 4 tablespoons unsalted butter, plus for preparing the molds 4 tbsp of granulated sugar to coat molds (after butter) 1 1/2 teaspoons pure vanilla extract 3 large egg yolks 3 tablespoons warm water 1/2 cup sugar, plus 2 tablespoons 8 large egg whites, room temperature 1/2 teaspoon fresh lemon juice Confectioners’ sugar for garnish (optional) Rub ramekins with soft butter (you can use paper towel or brush), then coat with granulated sugar. Put the prepared ramekins in the freezer. (This can be done a day ahead.) INSTRUCTIONS Set an oven rack in lower third of the oven and preheat to 400 degrees F. Put the chocolate and butter in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Remove from heat and stir in vanilla extract. Set aside. Combine the egg yolks and warm water in a large bowl and beat until frothy. Gradually add 2 tablespoons sugar, and continue beating until peaks form, about 5 minutes. Very lightly fold the yolks into the chocolate mixture. (Rinse the bowl well, if using for beating the egg whites.) Remove prepared ramekins from freezer. Put the egg whites in a bow, add the lemon juice. Beat on medium until frothy; then gradually add remaining 1/2 cup of sugar and increase speed to high. Beat until the whites hold a stiff but not dry peak. Working quickly, fold about a third of the egg whites into the chocolate to lighten; then fold gently in remaining whites until blended. Gently ladle or spoon the soufflés mixture into the ramekins, and place on a baking sheet. Immediately bake until the soufflés rises about 1 1/2 inches from the ramekins, and the tops are touched with brown, about 18 minutes. Remove soufflés from the oven, dust with confectioners’ sugar in a shaker or leave plain and serve immediately. FOR DESSERT You have to make chocolate soufflés at least once in your life and you can do it! The key here is making sure your egg whites have are blended well and of course handling them with lots of care. Be gentle and this is a super easy dessert to prepare. You will thank yourself. 46
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Karima Magazine Sep-Oct 2017

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