Pat steaks dry with a paper towel and season generously with salt and pepper on both sides.
Add oil to a medium stainless steel skillet and heat on high. When the oil is hot add steaks and cook 4 to 4 1/2 minutes per side for medium-rare, flipping only once and getting a good sear on both sides.
Remove steaks to a plate and cover with foil.
Add balsamic vinegar, beef broth and rosemary to the same pan whisking to pick up any beefy bits left behind by the steak. Continue to cook over medium-high heat for about 4 minutes until sauce is reduced by at least half and can coat the back of a spoon. Remove rosemary sprig.
Turn heat to low and whisk in butter one chunk at a time, allowing the butter to be incorporated before adding more. Once all the butter is incorporated remove from heat and adjust seasoning to taste with salt and pepper. Serve over steak or on the side as a dipping sauce. Makes about 1/3 cup of sauce.
Cooking time for steaks will be dependant on size. The steaks I used were approximately 8 ounces each and 1 1/2 " thick.
Bring a large pot of water to a simmer. Wash and core large tomatoes. Cut a small X through the skin on the bottom of each tomato. Plunge tomatoes into simmering water and allow to sit for 40-60 seconds (you will start to see the skins slough off). Remove tomatoes to a cold water bath to stop the cooking. Repeat with remaining tomatoes. Peel skins off tomatoes by grabbing the flaps of the cut X.
Cut large tomatoes in half horizontally and scoop out seeds. Place tomato halves, cut side up in a roasting pan.
Wash cherry tomatoes and cut in half. Squeeze or scoop out seeds and scatter with larger tomatoes, tucking some in along side the larger ones. Tomatoes should be tightly packed.
Trim herb stalks of any thick woody ends. Scatter herbs and garlic over tomatoes, pressing them down among the tomatoes.
Lightly crush peppercorns and along with the sugar and salt, sprinkle over tomatoes and herbs. Pour olive oil evenly over tomatoes and roast for 3 hours.
Pour boiling water into your sealable jars to help sterilize and warm them. Scoop hot tomatoes, along with herbs and garlic into jars. Top with remaining juice/oil. Screw on lids and allow to cool at room temperature, then refrigerate. If eating cold, allow to come to room temperature first, to allow olive oil to return to its original state.
-Seeding the cherry tomatoes is tedious, but only takes 10-12 minutes once you get going.
Preheat oven to 400℉. Place clean and trimmed whole beets on a large sheet of tin foil, enough to wrap over beets. Rub beets with olive oil and season generously with salt and pepper. Break apart a rosemary sprig into 3-4 pieces and scatter throughout beets. Wrap foil over beets and seal ends. Place packet on a rimmed baking sheet or shallow roasting pan. Bake for 45-60 minutes or when beets are just tender when pierced.
While the beets are roasting make the glaze by combining pomegranate juice, balsamic vinegar, honey and rosemary sprig in a small sauce pan. Cook over medium heat until bubbling, stirring often to keep glaze off the sides of the pan. Let reduce for approximately 10-12 minutes until quite thick and glaze coats the back of a spoon. Remove from heat and whisk in butter. Take out rosemary sprig, scrape the sides of the pan with a spatula and set aside.
When beets are tender, open foil pack and allow beets to cool enough to handle. Peel beets and cut into large bite size pieces approximately 1"-1 1/2" chunks. Rewarm glaze over low heat and pour over beets. Heat beets and glaze together over low heat until warm if beets have cooled too much. Serve immediately.
In this recipe I used 1/3 cup pomegranate balsamic vinegar topped up with regular balsamic vinegar to equal the 1/2 cup required. If you do not have pomegranate balsamic vinegar, regular balsamic vinegar will work nicely. To get fresh pomegranate juice, cut 1/4" or so off the top and bottom, quarter the pomegranate and cut each quarter in half. Place chunks in a bowl of cold water. Push out the seeds and they will sink to the bottom, leaving any pith floating on the water, making it easy to scoop away. Pulse the seeds in a blender or food processor and strain through a fine mesh sieve.
Preheat oven to 325℉. Heat 1 Tbsp oil in a large dutch oven over medium high heat. Saute quartered mushrooms until golden and most of the liquid has evaporated. Remove from pan and set aside.
Combine 1/4 cup of flour with salt and pepper. Dredge each piece of meat in flour mixture, shaking off excess. Add enough oil to the dutch oven to cover the bottom. Heat to medium high and only when pan is hot add meat pieces and sear on all sides until well browned being careful not to overcrowd the pan. Do two patches if required. Remove meat from pan as they are finished and set aside.
Reduce heat to medium and add onions and garlic, sautéing 2-3 minutes until soft. Add port and stir to scrape up all the browned bits from the bottom of the pan. Bring to a simmer and reduce liquid for 5 minutes. Add broth, tomatoes, Worcestershire sauce, tomato paste, rosemary and bay leaf. Stir to combine and bring to a simmer. Cover and braise in oven for approximately 2 hours or until meat is tender.
Remove from oven and mix remaining flour with 2-3 Tbsp of cold water to make a slurry. Add mushrooms and slurry to the braise and stir to combine. Return to oven and continue braising for 30 minutes. Remove from oven and skim any visible fat from the top. Serve immediately with mashed potatoes.
Place beans in a large pot or bowl and cover by at least 2" of water. Allow to soak for a minimum of 8 hours or overnight.
Drain soaked beans and remove any debris or discoloured beans. Place in a large pot and combine with water, chicken broth, rosemary, sage and garlic. Bring to a boil and then reduce heat to simmer until beans are fully cooked and soft. Approximately 75 minutes. Drain beans, reserving 1 cup of cooking liquid. Allow beans and cooking liquid cool to room temperature.
In a food processor combine beans, roasted garlic, olive oil, 1/4 cup of cooking liquid, lemon juice and salt and pepper. Blend until pureed or desired consistency is reached. Add additional cooking liquid as required and adjust salt and pepper seasoning to taste.
Serve bean dip drizzled with additional olive oil, a squeeze of fresh lemon juice and cracked sea salt. Great with pita wedges!
Preheat oven to 350℉. Cut a 1/4" off the tops of the garlic bulbs. Place on a small sheet of tin foil cut side up and drizzle with olive oil. Wrap in foil and seal edges to form a little packet. Place on a baking sheet or shallow pan and bake for approximately 45 minutes. Remove from oven, unwrap and allow to cool to room temperature. When cool squeeze cloves from the bulb casing and set aside.
The cannelloni bean will result in a slightly course texture.
Recipe Source: Adapted from, Epicurious Tuscan Bean and Roasted Garlic Puree, June 1998