Panna Cotta with Balsamic Strawberries

This recipe comes courtesy of the Barefoot Contessa.  What makes this dessert so special is the addition of black pepper.  Black pepper goes very well with strawberries.  I actually added a little extra pepper to the panna cotta itself.  I doubled the recipe and must not have put in enough gelatin because the panna cotta did not set as it should.  So, we had a pudding panna cotta!  Just served it in the ramekins instead of the cotta sitting prettily on the plate surrounded by the strawberries. Also be sure and use a "real" balsamic instead of some so called balsamic which is actually vinegar with caramel coloring.  Go to one of those olive oil stores that have popped up and get a nice balsamic.  I used a 5 year barrel aged.   My guests wanted to wallow in it.  This is a great summer dessert after a heavy meal.

Serves 4

Ingredients
1/2 packet (1 teaspoon) unflavored gelatin powder
1 1/2 tablespoons cold water
1 1/2 cups heavy cream, divided
1 cup plain whole-milk yogurt
1 teaspoon pure vanilla extract
1/2 vanilla bean, split and seeds scraped
1/3 cup sugar, plus 1 tablespoon
2 pints (4 cups) sliced fresh strawberries
2 1/2 tablespoons balsamic vinegar
1 tablespoon sugar
1/4 teaspoon freshly ground black pepper
Freshly grated lemon zest, for serving

Directions
In a small bowl, sprinkle the gelatin on 1 1/2 tablespoons of cold water. Stir and set aside for 10 minutes to allow the gelatin to dissolve.
Meanwhile, in a medium bowl, whisk together 3/4 cup of the cream, the yogurt, vanilla extract, and vanilla bean seeds. Heat the remaining 3/4 cup of cream and the 1/3 cup of sugar in a small saucepan and bring to a simmer over medium heat. Off the heat, add the softened gelatin to the hot cream and stir to dissolve. Pour the hot cream-gelatin mixture into the cold cream-yogurt mixture and stir to combine. Pour into 4 (6 to 8-ounce) ramekins or custard cups and refrigerate uncovered until cold. When the panna cottas are thoroughly chilled, cover with plastic wrap and refrigerate overnight.
Combine the strawberries, balsamic vinegar, 1 tablespoon sugar, and pepper 30 minutes to 1 hour before serving. Set aside at room temperature.
To serve, run a small knife around each dessert in the ramkein and dip the bottom of each ramekin quickly in a bowl of hot tap water. Invert each ramekin onto a dessert plate and surround the panna cotta with strawberries. 
Dust lightly with freshly grated lemon zest and serve.

2007, Ina Garten, All Rights Reserved




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A Big Piece of Meat: T-Bone Fiorentina

I've seen Mario Batali make this on one of his shows.  He uses a 3 inch think, 3 lb. T-Bone.  Yowza.  I did it though.  It makes one impressive presentation.  Mario simply says, "place meat on grill and cook until well charred."  Excuse me but there's a lot of olive oil on that meat as well as fat.  You need to watch this thing like crazy or you're going to have hockey pucks for dinner.  Giant one's, though. Also, none of our friends eat rare meat so I cooked them for 30 minutes and then rested it. It turned out spectacularly. I had med rare to med.   Oh, I do steak the Tuscan way by grilling lemons and then before serving, squeeze on the steak. Enjoy.

Makes 4

1 tbls. chopped fresh rosemary

1 tbls. chopped fresh sage

1 tbls. chopped fresh thyme

2 tbls. kosher salt, more to taste

2 tbls. freshly groun pepper, plus more to taste

1 T-bone, at least 3 inches thick, 3-3 1/2 lbs.

2 tbls. pure olive oil

3/4 cup extra virgin olive oil

6 cloves garlic, thinly sliced

4 lbs. baby spinach, stems removed, washed and spun dry

2 lemons, halved

Juice of 1 lemon

1 tbls. coarse salt

Preheat the grill (I have gas so I got it to 500 degrees)

In a small bowl mix together all of the spices including salt and pepper. Add in the 2 tbls. olive oil.  Mix.  Pat the steak dry and smoother the steak with the spice/oil mixture.  Place on a clean grill and cook until well charred (note above) about 12 minutes, turn and then cook an additional 9 minutes for rare.  Remove from grill and let rest for 8 minutes.  While resting, place the lemons cut side down and grill for 5-7 minutes until they are well charred.

Meanwhile, in a large saute pan, heat 1/4 cup of the EXVO over high heat until smoking.  Add the garlic and cook until light brown.  Be careful not to burn them.  Add the spinach and stir until wilted.  Remove from heat and add lemon juice and  salt and pepper to taste.  Set aside.

Carve the filet and the strip from the bone and slice.  Divide the steak among four plates, squeeze grilled lemon on each and plate with the spinach.  Drizzle with the rest of the olive oil.  Season with coarse salt.  Serve.