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What are you making for your sweetheart this Valentine’s Day? Laura’s surprising her hunk with steak and potatoes. Well, sort of. See what’s cookin’ on this special episode of RVNG. FULL RECIPE BELOW.
Eric Slatkin, Director
Emily Mraz, Producer
Joanna Gryfe, Associate Producer
Justin Smith, Editor
Ramy Romany, Camera
Chris Low, Camera
Carlo Orecchia, Camera
Colleen Haley, AC
Justin Gay, Sound
Linda Sammut, Hair & Make-up
Sophia Green, Food Stylist
Sarah Asch, Food Asst
Jamie Dore, PA
Recipes by: Laura Miller
For more info on Laura visit:
http://www.imlauramiller.com
Music by:
http://bromeliadmusic.com
CAULIFLOWER STEAK W/ FLORET MASH
ingredients:
1 head large purple cauliflower
1 14oz. can full fat coconut milk
1 ½ cups of water
2 T coconut oil
salt & pepper
process:
1. Using sharp heavy knife and starting at top center of cauliflower head, cut two 1-inch-thick slices of cauliflower, set aside
2. Cut the remaining cauliflower into florets
3. Combine florets, water, and coconut milk milk in medium saucepan and bring to a boil, simmer until tender approx. 10 minutes
4. Strain the florets over a bowl, reserving liquid
5. Transfer florets to food processor and begin blending, slowly add cooking liquid, salt, pepper and coconut oil and puree until creamy and smooth, or desired consistency
6. Transfer to serving bowl
7. Heat coconut oil in heavy large ovenproof skillet over medium-high heat
8. Sprinkle steaks with salt and pepper
9. Sear each side until golden brown about 2 minutes per side
10. Pre-heat oven to 350°F and place skillet in the oven, bake steaks until tender, about 10 minutes
To serve, mound some mash onto each plate, place steak on top, finish with gremolata.
POMEGRANATE GREMOLATA
ingredients:
1 ½ cups pomegranate seeds (about 1 pomegranate)
1/3 cup pinenuts
1 tsp minced garlic
1 T chopped mint
zest of 1 lemon
juice of 1 lemon
pinch of salt
process:
1. Mix all ingredients together, serve in a bowl