18 minutes ago
Wednesday, June 29, 2011
Don't you hate perfect people?
I consider Gwyneth Paltrow one of those "perfect people". Please tell me there is something wrong with her.
She is pretty; comes from a big Hollywood family & can act; speaks fluent Spanish; married a rock star; has perfect kids; eats organic; is a COUNTRY WESTERN SINGER!; and now has a freakin' cookbook!
Is there anything this girl can't do?
Lots of press on her new cookbook, though I haven't seen it yet. Waiting for the publisher to send me a copy.
Her recipe for a "Hot Nicoise Salad" in the April issue of Food & Wine, caught my eye. I love fresh tuna in the summer, and why not cook it along side that cute little ramekin of a baked egg. Love it.
I made this in a 12" cast iron skillet and the hubs and I shared it. We loved it.
I cooked it on the grill instead of in the oven and it was just beautiful.
Thank you Miss Perfect.
Gwynnie's Hot Nicoise Salad: (adapted from Food & Wine)
2 freshest tuna steaks
kosher salt & pepper
handful of cherry tomatoes (I used red & yellow)
1 lb. green beans, trimmed and blanched for 1 minute
4 anchovies packed in oil, drained and chopped
handful of kalamata olives
1 red pepper, roasted and cut into thin slices
handful of fresh basil leaves, chopped
Place your blanched beans in a large ovenproof 12" skillet (I used cast iron).
Squeeze the cherry tomatoes with your hands over the beans. Add the olives, anchovies, basil and roasted red pepper strips to the beans and toss w/ olive oil. Season w/ kosher salt & pepper.
Season the tuna steaks w/ kosher salt & pepper and place over the vegetables in the cast iron skillet. Drizzle with some more olive oil.
Spray 2 ramekins w/ PAM and crack one egg into each ramekin. Season w/ salt & pepper.
Nestle the ramekins in the skillet w/ the vegetables. If they won't fit, then cook them separately in the oven/grill.
Place the entire skillet in a 400F oven or grill w/ the lid closed for 12-15 minutes, until the tuna is medium rare and the egg is almost cooked thru, but the yolk is still a bit runny.
This was perfectly DELICIOUS. Loved.