I grew up on Gourmet. My mom bought it and for years I’ve ripped out recipes and saved them. This menu is in honor of all the wonderful food Gourmet has brought to my plate and for all the beautiful covers. I was especially proud of them when they started the Food Politics column.
While searching images for the cover of the December 2004 issue , I came across this nice story by a photographer who actually shot a Gourmet cover. Click here to read his account.
Here is one dinner I made. In retrospect I wouldn’t serve these two together again, but the deadline for Gourmet blog posts is looming and Kimberly was demanding photos!
Sumac Skirt Steak with Pomegranate Reduction (September 2006) – I was originally drawn to the article because it was all about cooking with pomegranates. This recipe featured one of my favorite herbs, sumac. The original recipe was for skirt steak, I actually prefer it with flat iron but tri-tip and skirt steak would also work. Either one, it’s the sauce that is the key. I suggest mashed potatoes as an accompaniment or at least have lots of good crusty bread for the tangy sauce.
Creamed Spinach (December 2004) This is just a classic dish. Often Gourmet would run classics or updates to classics, especially around the holidays. I liked this recipe because it’s done on stove top and can be prepared the day before. Like soups and stews, it actually tastes better the next day. I know you can buy Stouffer’s but this one is sure to please. Try it with mixed greens like a chiffonade of brussel sprouts or kale. It’s really good. Stay tuned for Chocolate Hazelnut Crinkle Cookies (December 2006)
Skirt Steak with Pomegranate Reduction for 2
16 oz. pomegranate juice, reduced on the stove to 1/4 cup (this takes 40 minutes)
1 tsp. sugar
1 tsp. salt
2 tsp. sumac
1 tsp. black pepper
1 lb. skirt steak, cut into 1/2 in thick slices
1 tlbs. butter
2 tlbs. shallots
1/8 cup tawny Port
1/2 tsp. lemon juice
pomegranate seeds for garnish
Place the skirt steak in a bowl and toss with the salt, pepper, and sumac. Place on a light oiled baking sheet and let sit at room temperature while the oven preheats. Turn on your broiler. Broil the steak 3 to 4 inches from the heat turning once, on each side. Remove from oven and cover with foil.
While the steak rests, heat the butter and saute the shallot until golden. Add the port and bring to a simmer. Add the accumulated meat juices and the the pomegranate reduction. Place on steak on plates and pour sauce over and sprinkle with pomegranate seeds.
Stove-Top Creamed Spinach
3 lbs baby spinach, steamed
1 small onion, diced
1 1/4 cups whole milk
1 cup heavy cream
1/2 stick of butter
1/4 cup flour
1/8 tsp. freshly grated nutmeg
Saute the onion in the butter. Heat the milk and cream. Sprinkle the flour over the butter and onions and then whisk in the warmed milk mixture. Sauce will thicken as it comes to a boil, which takes 3 to 4 minutes.
Stir in the nutmeg and then add the spinach. Season with salt and pepper and stir until spinach is heated through. If you are serving this the next day, place into an oven-proof dish. If you like you can grate some fresh parmesan toss with Panko. Sprinkle this over the top of the spinach just before heating in a 350 degree oven for 30 minutes.