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Talk Takeaway: Cooking with Anne Burrell

Posted on Jul 1, 2013 10:45am

Chef Anne Burrell, visited "The Talk" for a Talk Takeaway: Cooking segment.  She showed the ladies a delicious meal worthy of a July 4th celebration!  Here are the recipes!


Links:
http://www.foodnetwork.com/anne-burrell/index.html



Marinated Grilled Hanger Recipe (Main Dish)

Recipe Courtesy of Anne Burrell

Total Time: 2 hr 35 min
Prep: 15 min
Inactive: 2 hr 10 min
Cook: 10 min

Serves: 4 to 6 servings

Ingredients
4 tablespoons Dijon mustard
3 cloves garlic, smashed and finely chopped
Pinch crushed red pepper
2 sprigs rosemary, picked and finely chopped
Juice and zest of 1 lemon
2 (1 1/2-pound each) hanger steaks, trimmed, membrane removed and cut in half lengthwise
Kosher salt
Extra-virgin olive oil
 

Directions
In a small bowl, combine the Dijon, garlic, rosemary, lemon juice and zest, and crushed red pepper. Schmear the steaks with this deliciousness and let them hang out in the fridge overnight or up to 2 hours in the fridge.

Preheat the grill. Season the steaks with salt.

When the grill is hot, brush and oil the grill. When the flames have dissipated place the steaks on a hot spot on the grill. Brush with the excess marinade and move the steaks out of the flame if there is a flare up. Grill the steak for 4 to 5 minutes on each side for medium rare. Remove the steaks from the grill and let them rest for 5 to 10 minutes before slicing. Serve immediately after slicing.



Heirloom Tomato Salad Recipe (Appetizer)
Recipe courtesy of Anne Burrell

Total Time: 10 min
Prep: 10 min

Serves: 2 servings

Level: Easy

Ingredients
1 cup baby arugula, washed
1/4 cup high-quality extra-virgin olive oil
1/4 cup red wine vinegar
Kosher salt
5 to 6 assorted heirloom tomatoes, cut into wedges and various other shapes
1 tablespoon chopped fresh oregano
4 ounces goat cheese, room temperature
4 slices grilled baguette

Directions
In a small bowl toss the arugula with 1 tablespoon each of the olive oil and red wine vinegar. Season with salt. Divide the arugula between 2 serving plates.

Toss the tomatoes with the remaining olive oil, vinegar, oregano, and salt. Arrange the tomatoes on the serving plates.

Spread 1 ounce of goat cheese onto each slice of grilled bread. Serve 2 slices of grilled bread with goat cheese with each plate.

Holy tomato!!

 

Strawberry-Raspberry Shortcakes Recipe (Dessert)
Recipe Courtesy of Anne Burrell

Total Time: 57 min
Prep Time: 15 min
Inactive Prep Time: 30 min
Cook Time: 12 min

Serves: 6 to 8

Ingredients
For the fruit:
1 pint strawberries, topped and quartered
1 pint raspberries
2 tablespoons sugar
Grated zest and juice of 1 orange
6 fresh mint leaves, cut into a chiffonade (see page 58)
For the shortcakes:
1 cup all-purpose flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
Pinch of kosher salt
4 tablespoons (1/2 stick) unsalted butter, cold, cut into pea-size pieces
1/4 cup heavy cream
1/2 teaspoon vanilla extract
1 pint vanilla ice cream, taken out of the freezer about 15 minutes before serving

Directions
For the fruit:
In a large bowl, toss together the strawberries, raspberries, sugar, orange zest, and orange juice. Let the mixture sit for at least 30 minutes to allow the fruit to release some of its juice. 

For the shortcakes:
Preheat the oven to 450 degrees F.

In a food processor, combine the flour, 1 tablespoon of the sugar, baking powder, and salt. Pulse to combine.

Toss in the butter, heavy cream, and vanilla and pulse, pulse, pulse until the mixture comes together to form a rough ball; it should look fairly crumbly.

Line a baking sheet with parchment paper or a silicone mat. With lightly floured hands, form the dough into craggy-looking balls, a bit larger than golf balls. They should look a little like toads and DEFINITELY not be perfect. Place the balls on the baking sheet and squish each ball to flatten it some; sprinkle the balls with the remaining tablespoon of sugar.

Put the cakes in the oven and bake for 11 to 12 minutes, or until golden brown. Remove and let cool.

To assemble:
Toss the mint with the fruit and stir to combine.

Cut the shortcakes in half equatorially, place the bottom halves on individual plates, and divide the fruit and juice among them. Place a scoop of ice cream on top of the fruit, replace the tops, and serve immediately.

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