Welcome to my second installment of Entertaining by Design! I am so excited about this one..especially this unique kitchen!
This kitchen has so many fun elements! Between the rustic vintage scale and the apron sink..it immediately takes me back to simpler times. But then, if you take a closer look, you will notice the updated appliances, custom cabinetry and beautiful lighting!
As soon as I look at this picture, it reminds me of family gatherings and recipes that can feed a small army. There is nothing like serving a large pot of something that brings the family together. One of my favorite recipes for this is.....
Under the Stars Tuscan Rib Eye dinner
Rib eye, Roasted beets with blue cheese crumbles, Bacon crumbs and lemon dressing and Spring time rissotto
Prepare pretty platter for steaks by mincing about 5 to 7 cloves of garlic (even more is great) and crushed fresh rosemary leaves. Make a light paste of this with olive oil, salt and pepper and let this sit on the platter for a few hours.
Wash and dry the whole small beets and then rub with olive oil. Bake at 350 till tender. Cool and slice. Then, on a bed of mixed greens, lay out the beets, crumble blue cheese and bacon on top and drizzle with a lemon vinaigrette. (Plates can be made hours ahead and covered with plastic wrap and kept in the fridge....who doesn't love that!?)
Prepare risotto in chicken stock. Add butter to taste and at the end add fresh green peas (I like adding parmesan cheese salt and pepper as well). Keep warm.
Pat the steaks dry and season with salt and pepper. Grill to your liking and then lay them on the prepared platter and turn to coat well with garlic and rosemary. Let them rest. While resting add slices of rustic bread spread with olive oil and sprinkled with salt and pepper on the grill (this is great for all the steak juices).
Serve with a lovely Sangiovese and you have a wonderful and flavorful dinner!
Until next time!