Sunday Dinner

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Caramelized Onion, Cheddar, Gruyère and Truffle Phyllo Tarts

Maple Roasted Carrot Salad on Mixed Greens

Matrimonial (Oatmeal-Date) Bars

There are a lot of Fall flavors that come together in tonight's dinner menu and the "marriage" of flavors that I am sharing with you is in the dessert and the name says it all.

I don't know the back story of why these are called Matrimonial Bars, but I do know that the combination of lightly spiced oats and dried dates are a match made in culinary heaven.  If you have never had dried dates before, please give them a try! Biting into one (make sure they have been pitted!) is like biting into a piece of candy; naturally sweet and delicious.  

You'll note that my serving suggestion is 9-16 bars/squares.  Why you ask?  Well, when cut into 16 squares, they are a nice little hand held treat. When cut into 9 squares, they are just the right size for a small dessert plate, a fork and a scoop of vanilla ice cream😉😋.  Happy Sunday!


Sunday Dinner

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Cream of Mushroom Soup
Cheddar, Gruyère and Black Pepper Gougères

Hello and Happy Fall! Sorry I missed the last of the summer.  I had the recipes to share, but I just didn't have make the time.  There is a silver lining, though.  It means I will have more recipes to share next year😊. 

If you are a long time reader, you'll know that tomorrow marks a special day for me.  I won't say what, I'll just say that it involves a passing of another year and cake🎂.  So that means this Sunday is the menu of my choosing.  Well, most Sunday dinner menus are of my choosing anyways😉. 

Normally, I like to start my Sunday dinners with an appetizer or amuse bouche, but tonight I thought I would change things up a bit and serve a first course.  With the current chilly temperatures, a warm and flavorful bowl of soup is the perfect way to start the meal.

There are several lovely things about this recipe. First of all, it is not from a can! Second, it is very easy and comes together rather quickly. Third, by using light cream or even evaporated milk, it is easy on the waist line. And last, but most important, it is absolutely delicious! The recipe is rather straight forward.  My only embellishment is to add a splash of Sherry vinegar at the end to brighten the overall flavor profile.  I find that adding dry Sherry or Maidera over powers the mushroom flavor and this soup is all about the mushrooms!

Tonight, I am serving as a first course with a little nibble on the side and if I am serving it as a meal on it's own, I like have a warm baguette and a nice wedge of Brie cheese near by.  However, any way your serve it, it will be well received.  Happy Sunday!


Grilled Marinated Flank Steak

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I am pretty sure that if you are a red meat fan, then you have probably had flank steak on the grill during the summer season.  If you have not, well now is the time!

Flank steak, a cut from the lower abdomen of a cow, is a less expensive, leaner, thiner cut of meat than can serve a small group of people.  While it can be simply salt and peppered before grilling, I find that it holds up really well with a good marinade that keeps the meat moist and tender. One of the main ingredients to this marinade is soy sauce, so no extra salt is needed.  Having said that, I do also use low-sodium soy sauce so that it does not over power the meat flavor.  

This cut of meat grills up rather quickly, so you'll want to keep a close eye on it.  Within 10-14 minutes, you should have a perfect medium-rare cooked steak.  I like to double check that the internal temperature of the thickest part of the steak reaches 125°-130°F.  I let my meat rest on a cutting board with the juice groove to collect all of that tasty juice.  I slice the meat against the grain and then mix together the juice with scallion and parsley for a nice jus on the side.

Not that you'll have any, leftovers are wonderful is a sandwich or on top a bead of greens and veggies.  
Looking for another great way to enjoy flank steak on the grill? Take a lookout my Grilled Flank Steak with Chimichurri. Happy Grilling!

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