Seared Steak

Seared Steak
  • 12 oz steak
  • 6 oz broccolini
  • ½ oz dill
  • 1 sweet potato
  • 1 oz peanuts
  • ½ t cinnamon
  • 4 T butter
  • 2 T Olive oil
  1. Bring pot of salted water to a boil. Cook the broccolini in the boiling water for 30 seconds.
  2. Fill a large bowl with water and ice cubes.
  3. Drain broccolini and transfer it to the ice water. When cold, set aside.
  4. Chop the dill.
  5. Peel the sweet potato and cut into 8 equal pieces. Add the sweet potato pieces to a pot with cold water. Bring to a boil, lower the temp, and simmer for 15 minutes.
  6. Drain the sweet potato and return to the pot. Add 2 T of butter and cinnamon and mash with a fork.
  7. Season the steak with salt and pepper. Heat the oil in a skillet over medium heat. When hot, cook the steaks for 2 minutes on each side. Remove.
  8. Heat 1 T of oil and the remaining butter in a pan over medium heat. When the butter has melted, add the peanuts and stir for 1 minute.
  9. Add in the broccolini until hot and crispy.
  10. Serve the steak with the sweet potato and broccolini on the side. Top with fresh dill.
Nutrition Information
Calories: 649 Fat: 38g Carbohydrates: 35g Protein: 43g


Thanksgiving Sides

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Fennel Gratin with Dill Cream Cheese

Fennel really shines in this recipe. It’s so flavorful on its own, but pairing it with the rich cream cheese and fresh dill takes it to a whole new level.

Cooking Planit 30 Holiday Sides in 20 Days, Fennel Gratin with Dill Cream Cheese

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  • Fennel – 2 Head
  • Fresh Dill – 1 Tablespoon
  • Fresh Parsley – 1 Tablespoon
  • Parmesan Cheese, Grated – 2 Tablespoons
  • Butter, Unsalted – 2 Teaspoons
  • Cream Cheese – 3/4 Cup
  • Whole Milk – 1/2 Cup
  • Black Pepper
  • Kosher Salt
  • Panko Breadcrumbs – 2 Tablespoons
  • Extra Virgin Olive Oil – 2 Tablespoons


  1. Cut the stalks and bottom end off the fennel, then cut in half from top to bottom. Remove the core, then cut each half in half again. Discard the stalks.
  2. Leaving the layers intact, place the quartered fennel pieces on a sheet pan. If a few segments separate, place those on the sheet pan as well.
  3. Pick dill leaves off the stems and finely chop to measure the indicated amount.
  4. Trim parsley leaves from the stems and finely chop to measure the indicated amount. Place in a small mixing bowl.
  5. Add the panko and grated Parmesan cheese to the bowl of chopped parsley.


  1. Preheat the broiler on high.
  2. If your broiler is separate from your oven, also preheat your oven to 375 degrees at this time.
  3. Place the cream cheese, chopped dill and whole milk in a small saucepan. Season with salt and pepper, then place over low heat. Cook until the mixture is warm and the cheese is almost melted, about 3-5 minutes. You don’t need to melt the cheese completely. Once flavors are infused, remove milk from heat.
  4. Drizzle the fennel with olive oil and season with salt and pepper.
  5. Place the fennel under the broiler. Cook until well caramelized, about 6-9 minutes. Rotate the sheet pan after 4 minutes to ensure even cooking.
  6. If your broiler and your oven are the same, change to bake mode and set the oven to 375 degrees after you remove the fennel from the broiler.
  7. Lightly grease an 8?x8? baking dish with butter.
  8. Layer the fennel pieces in the baking dish. Pour the cream cheese mixture over the fennel, then sprinkle the Parmesan and panko mixture over the top. Cover with foil.
  9. Place the fennel gratin in the oven and bake until fennel is tender, about 30-40 minutes. Remove foil and continue baking until cheese is bubbly and top is golden, about 7-10 minutes.
  10. Once you remove the fennel gratin from the oven, cover loosely with foil and let it rest for about 5 minutes before slicing.
  11. Cut the fennel gratin into squares and transfer to dinner plates. Serve warm!

The Secret of Grandma’s Pickle Finally Revealed

Grandma! The very word fetches memories. From saving us the much dreaded homework to giving us those few extra bucks that always we fell short of. From being our best friend to being our spokesperson when chances seemed really slim. Without them, childhood would be but a phase without reflections. It’s them who taught us to dream, it’s them who let us indulge in a few extra helpings of tart and it’s them, who still today would most effortlessly prepare an array of pickles at our command, only to watch us get happily spoilt.

Reflecting back upon the good old days of childhood, there must be at least one pickle that you can completely relate to. Is there not? Dill, bitter gourd, hog plum, key lime, mango; there has to be a pickle for everyone; a pickle with a memory, with sunny days and lazy afternoons that ignited in us the indomitable spirit of   stealing them from the jars. Truth is if you’ve ever had the opportunity to taste your grandma’s homemade pickles, you’ll know how no other pickle tastes the same; not even the ones you make yourself, from her cookbook. Clearly, there has to be something that makes them different! A secret that makes it undeniably the best pickles in the world.

Here’s to you, in pursuit of pickling, 4 plausible facts that we think are responsible for making “grandma’s pickles” the way they are: absolutely incredible.  And before letting the secret out, a wee bit of introduction to pickles that’ll help you connect better.

Pickle: A delicacy.

Pickling or corning as it is called, is a method of preserving food by subjecting it to unaerobic fermentation in brine. And although the concept of pickling differs from country to country; the main medium for pickling in India would be oil while of that in the United States would be vinegar or brine, the basic chemistry and process of pickling remains unaltered.

The 4 secrets of grandma’s pickles: decoded

Freshness: The most important and vital aspect in our Grandma’s pickle was probably the attribute of freshness. Considering most of our grand mothers were content housewives, which accounts for the fact that they never had to use anything frozen; the ingredients they used were fresh, unpacked and straight off the market, or in some cases, farmers. This condition is absolutely vital and ideal for pickles. Only fruits and vegetables that are fresh and blemish free can give pickles its distinct taste. So, next time you want to make pickles, take that extra effort to choose your fruits and vegetables from the nearest supermarket, fresh off the block.

Spices: Continuing the above thought yet again, packed spices in the good old days were not in vogue. Spices were only considered to be fresh if they were hand-grinded and roasted. No doubt the pickles tasted so good, fresh spices being not a choice but a requirement for its making.

Time and monitoring: In this jet age where a lavish breakfast is but a luxury or at least a Sunday treat, it is needless mentioning that most of us buy pickles from the super market. This is one major factor that restricts us from making great pickles as the time to monitor the process is for most of us something we cannot deliver. Pickles need monitoring and a careful watch for it to come out just the way you’d want.

4th and probably the most concrete secret

The most important of all secrets that govern the taste of grandma’s pickle is probably the love with which she prepares it. Perhaps there is no secret in grandma’s pickle; it is solely her being that makes it so special, the reason why no other pickle in the world can take its place.

Cooking or in this case pickling is an art. When you do it with passion, with love, it clearly reflects on the food. And while everything else can be bought with money, a food that’s made with love is priceless. Just like our Grandma’s pickle!


This article has been contributed by Aishwarya Vohra from Offshore Ally. She is a part of the company’s talented team of virtual assistants and link builders. She is passionate about food and cooking is a stress buster for her. Connect with her via Twitter.