Rosemary Steak with Blackberry Red Wine Sauce

ROSEMARY STEAK WITH BLACKBERRY RED WINE SAUCE
Olivia tweaked this Food Network recipe slightly by using rib eye instead of filet mignon steak.  She also decided to add more blackberries instead of blackberry preserves.  I haven't tried this myself but Olivia says it is "some kind of wonderful" and I am guessing that is true.  After all, it has blackberries, steak, and wine as key ingredients.  What is not to love?  I am so excited that the season for keeping a rosemary plant on the porch is finally here! Every time I pass by it I touch it and smell that exquisite scent.  I really hope you enjoy this recipe as much as Olivia and her husband did.  She was very happy with it.
-Nanette

Searing the ribeye with salt, rosemary, and pepper...

The finished ribeye steak and sauce was to die for.

ROSEMARY STEAK WITH BLACKBERRY RED WINE SAUCE

Ingredients

Two 6-ounce center cut filet mignon steaks
2 teaspoons chopped fresh rosemary, plus 1 sprig
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 shallot, finely chopped
1 teaspoon finely chopped fresh thyme
1/2 cup fruity red wine ( pinot noir)
2/3 cup low-sodium beef stock
1/4 cup fresh blackberries
2 tablespoons blackberry preserves
1 tablespoon unsalted butter, cold


Directions

Heat a cast-iron skillet over high heat for 2 minutes. While the skillet heats, pat the steaks dry with a paper towel, and then sprinkle with the chopped rosemary and some salt and pepper. Add the oil to the skillet and, once it shimmers and is almost smoking, add the steaks and rosemary sprig and sear for 4 minutes on each side, until well browned with a nice crust. Remove the steaks and rosemary sprig to a plate and loosely tent with foil.

While the steaks rest, lower the heat to medium, add the shallots and thyme to the skillet and cook until soft, about 2 minutes. Add the wine, turn the heat back up, and scrape up any browned bits that are stuck to the bottom of the skillet. Reduce the wine by half, about 3 minutes. Stir in the beef broth, blackberries and berry preserves. Mash the berries into the sauce with a wooden spoon. Continue simmering until the sauce is reduced and coats the back of a spoon. Remove from the heat and swirl in the cold butter. Taste for seasoning and add salt and pepper if needed.

Serve the steak drizzled with the sauce.

Roasted Asparagus with Feta

I used to enjoy watching Lisa Robertson when she hosted various programs on QVC.  When she left the network last December, I started following her Facebook page because she shares some really wonderful and healthy recipes.  I copied this one and kept it but I have not yet made it.  Olivia made it and raved about how good it was.  I'm thinking I really need to make the effort to whip this recipe up.  Now would be a great time because the asparagus is fresh and ready at the local farmer's market.  If you are looking for an easy Spring treat, try this!
-Nanette

Roasted Asparagus with Feta

1/4c Olive Oil
4 cloves garlic
1 tsp lemon zest
1/2 tsp oregano
1/4 tsp red pepper flakes
Put in a small pan, heat on low until garlic is golden.
Let it cool.
Toss with 2 cups asparagus.
Roast at 400 degrees for 20 minutes or to your preference.
Remove from oven, add crumbled Feta, chopped parsley and juice from 1 lemon.

CARROT CAKE

CARROT CAKE

Olivia made this exceptionally good and exceptionally moist carrot cake as dessert for our Easter dinner this year.  It was very good and unlike many cakes, it stayed nice and moist for days to come.  Although I admit I like carrot cake made from a mix and frosted with store-bought frosting, I quickly realized when I tasted this cake that there is a BIG difference between that and homemade.  The grated carrots, crushed pineapple, and pecans add a great texture to this beloved dessert.  Don't wait for a special occasion or holiday to try it.  Treat yourself today!
-Nanette

CARROT CAKE
                              

Cake: 

1 1/2 cups veg oil                           

2 cups sugar

3 eggs

2 cups grated carrots

1 cups crushed pineapple (not drained)

2 1/2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1 teaspoon vanilla 

1 cup chopped pecans

Cream oil, sugar, and eggs well. Add pineapple and carrots. Stir in flour, soda, baking powder, salt, and cinnamon. Stir in vanilla and pecans. Bake in a 9x13 greased pan for 45-50 mins.

Cool and frost using the following recipe.

Frosting:

1 1/2 cups powder sugar

8 oz cream cheese, softened

1/2 cup butter, softened                          

1 teaspoon vanilla

Cream together the cream cheese and butter using a mixer.  Carefully add in the powdered sugar and cream to combine.  Add the vanilla and frost the cake!