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Modern Meat and Potatoes
Oven-Grilled London Broil
Asparagus with Lemon-Shallot Vinaigrette
Greek-Style Garlic Lemon Potatoes
Goat Cheese and Lemon Cheesecake with Hazelnut Crust
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Oven-Grilled London Broil
Using a pizza stone in the oven helps super-heat the pan bottom, but this method works well without the stone, too.
Serves 4
1 1/2 - 2 pounds boneless shoulder steak , about 1 1/2 inches
thick, patted dry
Table salt and ground black pepper
1. Adjust oven rack to lowest position; position pizza stone, if using, on rack and he at oven to 500 degrees at least 30 minutes.
2. Meanwhile, heat large, heavy, ovenproof skillet, preferably cast iron or stainless steel with an aluminum core, for at least 3 minutes over
high heat. Generously sprinkle both sides of steak with salt and pepper; add to pan. A s soon as steak smokes, about 5 seconds, carefully
transfer pan to oven; cook 3 1/2 to 4 minutes, then flip steak and cook until well sea red and meat is medium-rare (125 degrees on an
instant-read thermometer), 3 1/2 to 4 minutes longer. Transfer steak to cutting board; let rest for 5 minutes. Following photograph, slice
very thin, on bias against the grain; adjust seasoning with additional salt and pepper , and serve immediately with meat juices.
STEP BY STEP: Oven Grilling
To achieve the high heat necessary for a good crust, preheat a pizza stone on an oven rack set on the lowest
Asparagus with Lemon-Shallot Vinaigrette
Serves 6 to 8
2 pounds thin asparagus spears (2 bunches), tough ends
trimmed (see illustration below)
1 tablespoon olive oil
Table salt and ground black pepper
1 large shallot , minced (about 2 tablespoons)
1 tablespoon lemon juice
1 teaspoon grated lemon zest
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1 tablespoon minced fresh thyme leaves
1/4 teaspoon Dijon mustard
1/3 cup extra-virgin olive oil
Table salt and ground black pepper
1. Adjust oven rack to uppermost position and heat broiler.
2. Toss asparagus with oil and salt and pepper, then lay spears in single layer on hea vy rimmed baking sheet. Broil about 4 inches from
heating element, shaking pan halfway through to turn spears, until asparagus is tender and lightly browned, 8 to 10 minutes.
3. Cool asparagus 5 minutes and arrange on serving dish.
4. Whisk shallot, lemon juice and zest, thyme, mustard, and olive oil in small bowl; s eason to taste with salt and pepper. Drizzle over
asparagus and serve immediately.
STEP BY STEP: Snapping off the Tough Ends - Asparagus
SNAPPING OFF THE TOUGH ENDS: Hold the asparagus about halfway down the stalk; with the other hand,
hold the cut end between the thumb and index finger about an inch or so up from the bo ttom and bend the
stalk until it snaps.
Greek-Style Garlic Lemon Potatoes
If your potatoes are larger than the size we recommend, you may have to increase the c overed cooking time by up to 4 minutes. Though a
nonstick pan makes cleanup easier, it is not essential.
Serves 4
1 tablespoon vegetable oil
1 tablespoon unsalted butter
4 medium Yukon Gold potatoes (7 to 8 ounces each, about 2
pounds total), peeled and cut lengthwise into 8 wedges (see
illustration below)
4 medium cloves garlic , minced or pressed through garlic press
(about 1 heaping tablespoon)
1 tablespoon extra-virgin olive oil
2 tablespoons lemon juice
1 tablespoon grated lemon zest
2 tablespoons minced fresh oregano leaves
1 teaspoon table salt
1/2 teaspoon ground black pepper
2 tablespoons minced fresh parsley leaves
1. Heat vegetable oil and butter in heavy-bottomed 12-inch nonstick skillet over mediu m-high heat until butter melts and foaming subsides,
swirling pan occasionally. Add potatoes in single layer; cook until golden brown (pan should sizzle but not smoke), about 6 minutes. Using
tongs, turn potatoes so second cut sides are down; cook until deep golden brown on sec ond side, about 5 minutes longer. Reduce heat to
medium-low, cover tightly, and cook until potatoes are tender when pierced with tip of paring knife, about 5 minutes.
2. While potatoes cook, combine garlic, olive oil, lemon juice and zest, and oregano i n small bowl. When potatoes are tender, add
garlic-lemon mixture, salt, and pepper; stir carefully (so as not to break potato wedg es) to distribute. Cook, uncovered, until seasoning
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mixture is heated through and fragrant, 1 to 2 minutes. Sprinkle potatoes with parsley , stir gently to distribute; serve immediately.
STEP BY STEP: Cutting Potato Wedges
Halve the potato lengthwise and, holding the knife perpendicular to the board, cut eac h half in half lengthwise
to make quarters. Holding the knife at 45 degrees to the board, cut each quarter in ha lf lengthwise, dividing
the potato into a total of eight equal-sized wedges.
Goat Cheese and Lemon Cheesecake with Hazelnut Crust
The cheesecake is baked in a bain marie, or hot water bath. To prevent water from leak ing into the cake during baking, the springform pan
is wrapped in a double layer of foil. To contain the water bath it's best to use a roa sting pan that is just slightly larger than the springform
pan so that you need not use an excessive amount of water. You will need lemon juice f or both the cheesecake and the curd; it's more
efficient to juice the entire amount at once. Though start to finish this recipe takes several hours, the actual preparation is simple, and
baking and cooking proceed practically unattended. The cheesecake can be made up to a day in advance; leftovers can be refrigerated
for up to 4 days, though crust will become soggy. The goat cheese gives this cheesecak e a distinctive tang and a slightly savory edge.
Use a mild-flavored goat cheese. We had success with both Président and Laura Chenel.
Serves 12 to 16
Cookie-Crumb Crust
2 ounces hazelnuts (generous 1/3 cup), toasted, skinned, and
3 tablespoons granulated sugar
5 ounces Nabisco Barnum's Animal Crackers or Social Tea
3 tablespoons unsalted butter , melted and kept warm
1 tablespoon grated lemon zest
1/4 cup lemon juice
1 1/4 cups granulated sugar (8 3/4 ounces)
1 pounds cream cheese , (two 8-ounce packages), cut into
rough 1-inch chunks and left to stand at room temperature
30 to 45 minutes
8 ounces mild goat cheese , left to stand at room temperature
30 to 45 minutes
4 large eggs , room temperature
2 teaspoons vanilla extract
1/2 cup heavy cream
Lemon Curd
1/3 cup lemon juice
2 large eggs
1 large egg yolk
1/2 cup granulated sugar (3 1/2 ounces)
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2 tablespoons unsalted butter , cut into 1/2-inch cubes and
1 tablespoon heavy cream
1/4 teaspoon vanilla extract
pinch table salt
Adjust oven rack to lower-middle position and heat oven to 325 degrees. In food proces sor, process hazelnuts with 3 tablespoons sugar
until finely ground and mixture resembles coarse cornmeal, about 30 seconds. Add Nabis co Animal Crackers or Social Tea Biscuits and
process until mixture is finely and evenly ground, about 30 seconds. Add warm melted b utter in slow, steady stream while pulsing; pulse
until mixture is evenly moistened and resembles wet sand, about ten 1-second pulses. T ransfer mixture to 9-inch springform pan; using
bottom of ramekin or dry measuring cup, press firmly and evenly into pan bottom, keepi ng sides as clean as possible. Bake until fragrant
and golden brown, 15 to 18 minutes. Cool on wire rack to room temperature, about 30 mi nutes. When cool, wrap outside of pan with two
18-inch square pieces heavy-duty foil; set springform pan in roasting pan.
While crust is cooling, process 1/4 cup sugar and lemon zest in food processor until s ugar is yellow and zest is broken down, about 15
seconds, scraping down bowl if necessary. Transfer lemon sugar to small bowl; stir in remaining 1 cup sugar.
3. In standing mixer fitted with paddle attachment, beat cream cheese and goat cheese on low to break up and soften slightly, about 5
seconds. With machine running, add sugar mixture in slow steady stream; increase speed to medium and continue to beat until mixture is
creamy and smooth, about 3 minutes, scraping down bowl with rubber spatula as needed. Reduce speed to medium-low and add eggs 2
at a time; beat until incorporated, about 30 seconds, scraping sides and bottom of bow l well after each addition. Add lemon juice and
vanilla and mix until just incorporated, about 5 seconds; add heavy cream and mix unti l just incorporated, about 5 seconds longer. Give
batter final scrape, stir with rubber spatula, and pour into prepared springform pan; fill roasting pan with enough hot tap water to come
halfway up sides of springform pan. Bake until center jiggles slightly, sides just sta rt to puff, surface is no longer shiny, and instant-read
thermometer inserted in center of cake registers 150 degrees, 55 to 60 minutes. Turn o ff oven and prop open oven door with potholder or
wooden spoon handle; allow cake to cool in water bath in oven for 1 hour. Transfer spr ingform pan without foil to wire rack; run small
paring knife around inside edge of pan to loosen sides of cake and cool cake to room t emperature, about 2 hours.
While cheesecake bakes, heat lemon juice in small nonreactive saucepan over medium hea t until hot but not boiling. Whisk eggs and yolk
in medium nonreactive bowl; gradually whisk in sugar. Whisking constantly, slowly pour hot lemon juice into eggs, then return mixture to
saucepan and cook over medium heat, stirring constantly with wooden spoon, until mixtu re registers 170 degrees on instant-read
thermometer and is thick enough to cling to spoon, about 3 minutes. Immediately remove pan from heat and stir in cold butter until
incorporated; stir in cream, vanilla, and salt, then pour curd through fine-mesh strai ner into small nonreactive bowl. Cover surface of curd
directly with plastic wrap; refrigerate until needed.
When cheesecake is cool, scrape lemon curd onto cheesecake still in springform pan; us ing offset icing spatula, spread curd evenly over
top of cheesecake. Cover tightly with plastic wrap and refrigerate for at least 4 hour s or up to 24 hours. To serve, remove sides of
springform pan and cut cake into wedges. (If desired, to remove cheesecake from spring form pan bottom, slide thin metal spatula between
crust and pan bottom to loosen, then slide cake onto serving plate.)
STEP BY STEP: Judging When the Curd is Cooked
1. At first, the curd will appear thin and soupy.
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2. When the spatula leaves a clear trail in the bottom of
the saucepan (which quickly disappears), the curd is
ready to come off heat.
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3. If the curd continues to cook, it will become thick
and pasty, and a spatula will leave a wide clear
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