Praying for Spring.

Well, not praying exactly, more like trying to make Spring happen using the power of my mind. (Scary, I know) I'm convinced though that I can will Spring into being. I'm actually so tired of cold and snow that I am welcoming the thought of mud season, at least things will start growing properly. My poor daffodils have had a mound of snow for company as they peek their yellow tips out of the earth, sorry daffodils, Mother Nature is kinda cruel right now.

In the meantime, and with a weather forecast of cool and grey in the coming weeks, here are two recipes, and red wine pairings to match, to keep you warm!

Pan Roasted Rib-Eyes
6 Servings
2 2-lb. 1 1/2-inch-2-inch-thick bone-in rib eyes, frenched, (ask your butcher to do this)
Kosher salt and coarsley ground black pepper
10 sprigs of thyme
3 whole garlic cloves
5 sprigs of rosemary
6 Tbl (3/4 stick) unsalted butter, divided
2 Tbl olive oil, divided

1. Preheat oven to 400 degrees. Season steaks generously with s&p; let rest at room temp for 30 minutes. Scatter thyme, rosemary and garlic evenly in bottom of a roasting pan; dot with 4 Tbl butter.
2. Melt 1 Tbl butter with 1 Tbl oil in a large heavy skillet over medium-high heat. Reduce to medium and add 1 steak to skillet. Cook until seared and golden brown on all sides (including edges), 2-3 minutes per side. Transfer steak to prepared roasting pan. Pour out oil and wipe skillet clean with paper towels. Repeat with remaining 1 Tbl butter, oil and steak.
3. Roast steaks in oven, turning halfway through cooking and basting frequently with herb butter in pan, until an instant-read thermometer inserted into steak register 125 degrees for med-rare, about 20 minutes, or to desired doneness.
4. Transfer steaks to a cutting board. Drizzle 1 Tbl herb butter from roasting pan over each steak and let rest for 10 min. Slice against the grain and divide among plates. Don't forget to set out the bones for those who like to gnaw on them!

Pair this steak dish with a powerful red, try the Felline "Alberello" from Puglia. A blend of Negroamaro and Primitivo the wine has aromas of dried cherry, ripe strawberry and licorice accented by a hint of spice. It's rich flavors will stand up to the meaty steak!

*This recipe is adapted from Bon Appetit

Serve these steaks with my smoked paprika potatoes. Simply par boil potatoes that you've cut into wedges or thick slices, drain, toss in a mixture of olive oil, chopped garlic, smoked paprika and salt and pepper. Then grill seasoned potatoes on a grill pan or grill until they pick up some color and serve!

(The above picture has the addition of mozz and proscuitto, but you get the idea, and yet another reason I love flatbread recipes, you can customize them by whatever you have on hand!)

Mushroom Flatbreads
Serves 4
1 ball pre-made pizza dough
2 Tbl fresh thyme, chopped
1-2 cloves garlic, thinly sliced
Kosher salt and black pepper
Extra-vigrin olive oil
1 Tbl butter
1 shallot, finely chopped
2 cups mushrooms, any variety, try a combo of shitakes, button mushrooms and criminis
Fresh Parmesan for shaving
Truffle oil to finish (optional)

1. Preheat oven to 475 degrees. If using a pizza stone, be sure to preheat it as well.
2. In medium saute pan over moderately high heat, heat 1 Tbl olive oil and the butter until hot but not smoking. Add mushrooms and saute 1 minute. Add shallots, garlic and thyme and saute until light golden brown and soft, about 2 minutes. Season with s&p, then transfer to a paper towel lined plate and reserve.
3. Dust work surface with some flour to prevent sticking. Roll dough out to desired thickness. If using a pizza stone, sprinkle pre-heated stone with corn meal or brush with oil to prevent sticking and place dough on hot stone. If using a baking sheet, make sure it's oiled liberally then press dough into place with finger tips.
4. Assemble the flatbread by spreading mushroom mixture on top, then drizzle with 2 Tbl olive oil and sprinkle with some s&p and any extra thyme leaves if you'd like. Bake 20-22 minutes until crust in golden. Pull flatbread out about 15 minutes in and top with some fresh Parmesan shavings, as much as desired, then return to oven for the last 5-8 minutes of cooking to warm.
5. Transfer flatbread to cutting board and let stand 5 minutes. Drizzle with truffle oil, if desired, and any additional Parmesan. Using a pizza cutter or very sharp knife, cut into slices and serve immediately.

Pair this earthy, salty flatbread with a fruity Pinot Noir from Oregon. The Stringtown Pinot has all that cherry berry fruit with some solid acid for structure and a smooth, silky mouthfeel!

*Tips:
~I love using pre-made dough, it makes dinner come together really fast, however, if you have the ambition to make your own, by all means do!
~I find this pizza just as good with only button mushrooms, especially when drizzled with truffle oil, which makes everything taste better.
~Try serving this with a mixed green salad for dinner or slice into smaller pieces for an easy appetizer!