Pan Sear a Juicy Steak

SELECT A STEAK WITH FAT

Buy a 10-ounce strip or rib eye steak; either cut will have a nice fat cap surrounding the meat to keep it from drying out and toughening up when exposed to high heat. The cap should be at least ¼" thick.

RATCHET UP THE FIREPOWER

High heat helps the meat acquire a crisp crust. The problem is that your typical sauté pan can't take the high heat. So break out a cast-iron skillet or heavy-bottom metal pan. Add 2 tablespoons of canola oil and crank the burner to high.

WATCH AND SEAR

Coat the steak with sea salt, 2 Tbsp of herbed butter, and ground black pepper. When the oil smokes, add the steak and reduce the heat to medium (exhaust fan on). Sear until you see a crust form on the underside of the steak, 3 to 4 minutes.

FINISH WITH FLAVOR

Use tongs to flip the meat. Add a few unpeeled garlic cloves and thyme sprigs to the oil. Cook the steam 4 more minutes (for medium rare), basting it with the pan's oil. (Tip the pan until the oil pools, scoop it up, and drip it over the meat.)

LET IT REST, THEN DIG IN

Remove the meat from the pan and let it sit for 10 minutes, so the juices redistribute inside the steak. Then slide it across the grain. Sprinkle on some more sea salt and serve.

Potato and Arugula Soup

Makes 6 servings

- 1 tbsp extra virgin olive oil or butter
- 2  leeks, white and light green part only, well-cleaned and chopped
- 1  clove garlic, finely chopped
- 1½ lbs Yukon gold potatoes, peeled and diced
- 3½ cups vegetable stock or water
- 1½ tsp kosher salt
- pinch freshly ground black pepper
- 3 cups chopped fresh arugula (packed) (about 3 oz)
- 1 cup arugula sprouts or baby leaves for garnish
1. Heat oil in a Dutch oven or large saucepan. Add leeks and garlic and cook gently until tender, about 5 minutes.
2. Add potatoes and stock or water, salt (use less if stock is salted) and pepper. Bring to a boil. Cook until potatoes are tender, about 15 to 20 minutes. Add arugula and cook 2 minutes until wilted.
3. Leave it chunky or partially puree or purée until smooth. Serve hot or cold. Season to taste. Garnish with arugula sprouts or baby leaves. '



Arugula is already part of the greens in our salads, but what about cooking it? It can be used as an herb to add an amazing peppery, unique flavour all its own. It’s great in soups, pastas, quiche, risottos and makes a yummy omelette filling. Smaller, cultivated arugula leaves are available in packages (and loose) and have a milder peppery flavour. Wild, larger leaves are usually packed in bunches and have a stronger kick. Wash larger, sandy leaves the way you wash chopped leeks — swish in a large bowl of cold water, letting the dirt fall to the bottom, and then lift the leaves out and spin or pat dry. Add the smaller (more easily available) milder arugula leaves at the end of cooking. The wild arugula can be added sooner as they won’t lose their flavour as easily.

Smoky Paella with Shrimp and Squid

CONTRIBUTED BY JOSÉ ANDRÉS

         TOTAL TIME: 30 MIN

         SERVINGS: 4

Chef Way At Jaleo, the delightful Spanish restaurant in Washington, DC, José Andrés prepares this satisfying rice dish with lots of seafood, including hard-to-find cuttlefish, and a house-made fish stock.

Easy Way Use squid in place of the cuttlefish, and skip the fish stock in favor of bottled clam broth from the supermarket.

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·         1/4 cup extra-virgin olive oil

·         1 pound large shrimp, shelled and deveined

·         Salt and freshly ground pepper

·         1 cup arborio or Valencia rice

·         1 tablespoon tomato paste

·         1 teaspoon hot smoked paprika

·         1 large garlic clove, minced

·         1 small pinch of saffron, crumbled

·         2 cups clam broth

·         2 cups water

·         1/2 pound baby squid, bodies cut into 1/4-inch rings

1.      In a large, deep skillet, heat the oil until shimmering.

2.     Season the shrimp with salt and pepper and add to the skillet.

3.     Cook over high heat until lightly browned on one side, 2 minutes.

4.     Transfer the shrimp to a plate.

5.      Add the rice to the skillet and cook, stirring, until opaque, about 2 minutes.

6.     Stir in the tomato paste, paprika, garlic and saffron and cook, stirring, until the rice is toasted and sizzling, about 1 minute.

7.      Add the clam broth and water and bring to a boil over high heat.

8.     Boil until the rice is still a bit crunchy and about half of the broth is absorbed, 10 minutes.

9.     Lower the heat and simmer until the rice is nearly tender and the liquid is soupy but slightly reduced, about 8 minutes.

10. Stir in the squid, then lay the shrimp on top, cooked side up.

11.   Cover and simmer until the squid and shrimp are cooked through and the rice is tender, about 2 minutes longer.

NOTES One serving 502 cal, 47 gm carb, 18 gm fat, 3 gm sat fat, 38 gm protein