From Episode 172: Barbara's Menu

Grilled Rib Eye Steak with Semi Dried Tomatoes, Watercress and Crispy Potatoes

Serves 4

Ingredients:

6 plum tomatoes, cut in half lengthwise
Salt and freshly ground black pepper
3 peeled garlic cloves, very thinly sliced on a mandoline
1 tablespoon/15 ml plus 1/4 cup/60 ml extra virgin olive oil
8 fingerling potatoes (about 1 pound/450 g total) or 4 medium peeled russet potatoes
1 onion, thinly sliced
1 tablespoon/less than 5 g chopped fresh flat leaf parsley
Four 10- to 12-ounce/300- to 350-g rib eye steaks
4 sprigs fresh thyme
1 bunch watercress, tough stems trimmed

Method:

To prepare the tomatoes:

Place the tomatoes cut side up on a baking sheet. Sprinkle with salt and pepper. Place the garlic slices atop the tomatoes. Drizzle 1 tablespoon/15 ml of olive oil over the tomatoes.

Cover the baking sheet of tomatoes with cheesecloth, raised so it does not touch the tomatoes, and place the baking sheet directly in the hot sun for about 8 hours or until the tomatoes become tender and lose some of their moisture. In order to successfully dry the tomatoes in the sun the temperature outside must be at least 100°F/38°C. Set the tomatoes aside.

To prepare the potatoes:

Bring a medium sized pot of water to a boil over a high heat. Add the potatoes and cook for 12 minutes or until the potatoes are almost cooked through but the center is still firm. To test for doneness, insert a small sharp knife into the center of the potatoes. It should meet with some resistance when inserted into the center of the potatoes.

Using a large slotted spoon, remove the potatoes from the boiling water and set on a plate for 5 minutes to allow them to steam dry and cool slightly. Cut the fingerling potatoes lengthwise in half. If using russet potatoes, cut them crosswise into 1/2-inch-thick/1-cm-thick discs.

Place a large nonstick frying pan over medium to high heat and add ¼ cup/60 ml of olive oil to the pan. Arrange the potatoes cut side down in a single layer in the pan, be sure the pan is large enough to fit the potatoes without overcrowding them as overcrowding them will cause the potatoes to become soggy, not crisp and brown as desired.

Cook for about 5 minutes on each side or until the potatoes are crisp and golden brown on the bottom and tender in the center. Add the onions and continue cooking, tossing occasionally, for 8 minutes or until the onions are very tender and pale golden.  Sprinkle with the parsley. Season generously to taste with salt and pepper. Arrange the potatoes and onions on a small platter.

Meanwhile, to grill the steaks:

Preheat the barbecue to medium to high heat. Sprinkle both sides of the steaks with salt and pepper then place half of the thyme over the steaks. Place the steaks thyme side down on the grill. Sprinkle the remaining thyme over the steaks. Grill for about 4 minutes on each side for medium to rare doneness. Serve the steaks with the potatoes and onions, 3 halved tomatoes, and the watercress.   

Chocolate Covered Mango and Vanilla Ice Cream Bomb

Serves 8

Ingredients:

Two 1-quart/946-ml containers vanilla bean ice cream
1 large ripe mango (about 1 1/2 pounds/700 g), peeled, pitted, coarsely chopped
11 ounces/300 g dark chocolate (70% cocoa solids), chopped
1 1/3 cups/300 ml heavy whipping cream

Method:

To assemble the ice cream bomb:

Allow 1 quart/946 ml of vanilla ice cream to soften slightly until it is semi-firm and a spoon can be moved through it, being careful not to melt the ice cream completely. Spread the softened ice cream over the bottom and sides of a 2½-quart/2.3-liter stainless steel bowl so that you have a 1-inch/2.5-cm layer of vanilla ice cream.

Freeze the stainless steel bowl of vanilla ice cream for 1 hour or until it is hard. Puree the mango in a blender until smooth. Using the back of a ladle, push the mango puree through a fine-meshed strainer and into a large bowl.

Soften the remaining 1 quart/946 ml of vanilla ice cream then stir it into the mango puree. Remove the stainless steel bowl of vanilla ice cream from the freezer and spoon the mango ice cream into the center. Cover with plastic wrap and freeze for 3 hours or until the ice creams are completely firm.

Place a wire rack atop the bowl of ice creams, and invert the bowl onto the rack. Set the rack atop a baking sheet. Using a hot moist towel, gently wipe the sides and bottom of the bowl (the heat from the hot towel will allow the bowl to be easily separated from the ice cream.

Allow the ice cream to release from the bowl and fall onto the rack. Return the ice cream bomb to the freezer and freeze again until it is firm on the outside.

Meanwhile, to make the chocolate cover:

Stir the chocolate in a metal bowl set over a saucepan of simmering water until melted and smooth. Heat the cream in a small saucepan over medium heat until it nearly simmers.  Slowly stir the cream into the chocolate. Remove from the heat and allow the chocolate sauce to cool to room temperature.

Once the ice cream bomb is firmly set, remove it from the freezer and place it (still on the rack atop the baking sheet) on the counter. Working quickly, poor the room temperature chocolate sauce over the ice cream bomb, allowing it to drip down over the bomb and cover it completely. Be sure the chocolate sauce is at room temperature when you pour it over the bomb or else it will melt off of the ice cream.

Immediately return the chocolate-covered bomb to the freezer for about 5 minutes or until the chocolate covering is firm. Using a large palette knife, transfer the bomb to a serving plate.  Cut into wedges and prepare for your guests to go crazy!