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Week of 10/21/13

Active: 30 min Total: 30 min
Original
Cuisines
American
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40

Ingredients

Metric
Servings:
4
Pureed Sweet Potato Soup:
  • Garlic - 2 cloves , minced
  • Onion - 1 , chopped
  • Sweet potato - 1 1/2 lbs , chopped
  • Olive oil - 2 Tbsp
  • Chicken stock - 4 to 6 cups
Grilled Cheese with Balsamic Red Onions and Jam:
  • Red onions - 1 , sliced
  • NY strip steak - 1 1/2 lbs
  • Cooking oil - 1 Tbsp + 1 Tbsp
  • Balsamic vinegar - 1 1/2 Tbsp
  • Maple syrup - 1 Tbsp

Prep

  1. Red onions - You may have already done this on Tuesday. If not, prep as directed. (Can be done up to 3 days ahead)
  2. Steak - Season & tenderize with salt & pepper. (Can be done up to 1 day ahead)
  3. Garlic / Onions / Sweet potatoes - Prep as directed. (Can be done up to 3 days ahead)

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Make

  1. Preheat oven to 400F (204C) degrees.
  2. Heat a >5 quart Dutch oven over medium-high heat. Add olive oil and then minced garlic to heated oil. Once you can smell the garlic, add the chopped onions with a pinch of salt. Saute until slightly translucent and starting to soften, ~3 minutes.
  3. Add the sweet potatoes and enough broth / stock to cover all ingredients. Cover and bring to a boil and then simmer covered for 10 minutes.
  4. While soup is cooking heat a grill pan over medium-high heat. Brush with cooking oil, and then add steak to heated oil. Sear on both sides for 2 to 3 minutes. Move into oven and cook for another 4 minutes for medium-rare, 6 minutes for medium, and 8+ for well-done.
  5. If you already made balsamic red onions from Tuesday, just heat them up. Otherwise, heat up skillet over medium-high heat. Add in remaining tbs. of cooking oil and then red onions to heated oil with a sprinkle of salt. Saute until they're super soft, ~10 minutes. If the pan ever looks dry and the onions look like they might burn, add in a splash of water. At the very end, add in balsamic vinegar and maple syrup. Cook for another minute or two to let the flavors absorb. Remove from heat.
  6. After soup cools down some, puree with an immersion blender. Season to taste with salt and pepper. If the soup needs more sweetness, turn to your standby sweeteners. If you want to give it an extra kick of fall, sprinkle on some cinnamon. Serve with your steak and balsamic red onions.

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