Rania's Recipes: Father's Day Feast

Father's Day is coming up soon and Rania Harris stopped by PTL to show off some perfect recipes to celebrate!

Caesar Salad with Parmesan Bread Croutons

Dressing:

• 3 garlic cloves
• 4 anchovy fillets, chopped
• ¼ cup fresh lemon juice (or more to taste)
• 1 tablespoon Dijon mustard
• ½ cup Greek olive oil (or more or taste)
• Salt and freshly ground black pepper to taste

Parmesan Bread Croutons:

• 1 loaf of Parmesan bread – cut into crouton size cubes
• Sea salt and freshly ground black pepper
• Extra virgin olive oil

Salad:

• 3 romaine lettuce hearts, torn into bite size pieces
• ½ cup drained oil-packed sun-dried tomatoes, cut into thin strips
• ½ cup pine nuts, toasted
• Shaved Parmesan cheese to taste

To make the dressing:

Finely chop the garlic and anchovies in a food processor. Blend in the lemon juice and mustard. With the machine running, gradually blend in the oil. Season the dressing, to taste, with salt and pepper. Taste and add more lemon juice and olive oil to taste, if necessary.

To make the croutons:

Preheat oven to 350 degrees

In a large bowl, toss the croutons with just enough olive oil to lightly coat and season them with salt and pepper. Spread the croutons out on a parchment lined baking sheet in a even layer – do not pile them on top of each other. Bake the croutons until they are crisp and golden brown. Cool the croutons and store them in a tightly sealed container – do not store them in a plastic bag as they will not stay crisp.

To make the salad:

In a large bowl, toss the lettuce with the dressing to taste and then add in the croutons and toss again. On four large salad plates, evenly distribute the salad. Top with the sun-dried tomatoes, pine nuts and Parmesan. Serve immediately.

Serves: 4

Steak Diane

• 2 tablespoons canola oil
• 4 ¼-pound filet mignon steaks
• Kosher salt and freshly ground black pepper
• 1-1/2 cups beef stock
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 shallot, minced
• 4 ounces oyster or hen-of-the-woods mushrooms, torn into small pieces
• ¼ cup cognac or brandy
• ¼ cup heavy cream
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• ¼ teaspoon Tabasco or other hot sauce
• 1 tablespoon minced fresh flat-leaf parsley
• 1 tablespoon minced chives

Directions:

Heat oil in a 12-inch skillet over medium-high heat. Season steaks and add to skillet; cook, turning once, until browned on both sides and cooked to desired doneness, about 4-5 minutes for medium rare. Transfer steaks to a plate.

Return skillet to high heat, add stock, and cook until reduced to ½-cup, about 10 minutes. Pour into a bowl and set aside. Return skillet to medium-high heat and add butter; add garlic and shallot and cook, stirring, until soft, about 2 minutes. Add mushrooms and cook, stirring, until they release any liquid and it evaporates and mushrooms begin to brown, about 2 minutes.

Add cognac and light with a match to flambé. When flame dies down, stir in reserved stock, the cream, mustard, Worcestershire, and hot sauce, then return steaks to skillet. Cook, turning, until steaks are warmed through and sauce is thickened, about 4 minutes. Transfer steak to serving plates and stir parsley and chives into sauce; pour sauce over steaks to serve.

Serves 4