Salad of Asparagus, Marinated Artichokes and Crispy Prosciutto

Serves 4

Ingredients:
4 thin slices prosciutto, halved lengthwise
20 asparagus spears, trimmed
¼ cup tarragon vinegar
1/3 cup sunflower oil
Salt and freshly ground black pepper
3 ½ ounces mixed salad leaves (such as frisée and arugula)
¼ cup lightly packed flat leaf parsley
4 marinated artichokes, drained, each cut into 6 wedges

Method:
Preheat broiler to hot. Lay the prosciutto slices in a single layer on a baking sheet.  Place prosciutto under broiler for 3-5 minutes until crisp. Cut the asparagus in half lengthwise then cut the halves crosswise.

Cook the asparagus spears in a large pot of boiling salted water for 2 minutes, or just until crisp-tender. Using a slotted spoon, transfer the asparagus to a large bowl of ice water to cool. Transfer the asparagus to paper towels and pat dry. 

Place the vinegar in a medium bowl. Slowly whisk the oil into the vinegar to blend. Season the vinaigrette to taste with salt and pepper.

Toss the salad greens and parsley leaves in a large bowl with enough vinaigrette to coat. Season the salad to taste with salt and pepper. Divide salad between 4 serving plates and place crispy prosciutto on top of salad for garnish, drizzle with remaining vinaigrette and serve.

New York Steak Grilled and Served With Mashed Potatoes and Caramelized Brussels Sprouts

Serves 4

Ingredients:

For the sauce:

1 cup dry red wine
½ cup ruby port
2 shallots, thinly sliced
¾ cup veal stock
1 tablespoon unsalted butter
Salt and freshly ground black pepper, to taste

For the brussels sprouts and potatoes:

1 pound brussels sprouts, trimmed, halved lengthwise
¾ cup (1 ½ sticks) unsalted butter
4 large Russet potatoes (about 3 pounds), peeled and each cut into 6 chunks

For the steaks:

Salt
4 eight-ounce New York steaks
2 tablespoons freshly cracked black pepper
1 ½ tablespoons olive oil

Method:

To make the sauce:

Combine the wine, port and shallots in a heavy medium saucepan and simmer over high heat until reduced by half, about 15 minutes. Add the stock and continue simmering until the liquid is reduced to about ½ cup, about 10 minutes longer. Strain the sauce through a fine meshed strainer and into a 1-cup measuring cup. Discard the shallots. Whisk the butter into the sauce to blend. Season the sauce to taste with salt and pepper. Cover the sauce and keep it warm to pour over the steaks.

To make the mashed potatoes:

Cook the potatoes in a large pot of boiling salted water for 25 minutes, or until the potatoes are soft. Strain potatoes and let stand 5 minutes to allow them to steam dry. Working in batches, press the potatoes through a potato ricer into a large pot. Stir in ½ cup of butter.  Season with salt and pepper. Cover and keep warm.

To caramelize the brussels sprouts:

In a large pot of boiling water, cook the sprouts for 3 minutes, or until crisp-tender. Strain the Brussels sprouts. In a heavy large sauté pan, melt the remaining ¼ cup of butter over medium-high heat. Add the Brussels sprouts and sauté until golden brown and tender, about 5 minutes. Season with salt and pepper. Cover and keep warm.

To cook the steaks:

Sprinkle the steaks with salt.  Sprinkle the pepper over a chopping board and press the steaks into the pepper to create a fine crust.  Heat the oil in a heavy large sauté pan or grill pan over medium-high heat. Add the steaks and cook 2-3 minutes per side for medium-rare  Transfer the steaks to a platter and let rest 5 minutes. 

To serve:

Cut each steak crosswise into 6 slices.  Arrange the brussels sprouts and mashed potatoes on plates with the steaks.  Drizzle the red wine sauce over and around the steaks and serve.

Homemade Chocolate Sauce with Vanilla Ice Cream

Serves 4

Ingredients:
1/2 cup whipping cream
4 ounces dark chocolate, coarsely chopped
1 ½ pints vanilla ice cream

Method:
In a small pan, bring the cream to a near simmer over medium heat.  Place the chocolate in a large metal bowl.  Set the bowl over a saucepan of hot water. Stir the chocolate until it melts.  Whisk the melted chocolate into the cream to blend. 

Scoop the ice cream into bowls. Pour the warm chocolate sauce over the ice cream and serve immediately.