Ny Strip Steak, Fennel Risotto, Mushroom Ragout and Rapini

Friday night and what better way to unwind from the week and kick off the weekend than to spend some quality time in the kitchen with Jason!

We were both craving some red meat and the strip steaks at whole foods looked delicious.  The most recent issue of Food & Wine featued Stephanie Izard's recipe for Mixed Mushroom Ragout which we had been wanting to try, and I am a sucker for anything with fennel, resulting in our fennel risotto.  We had some rapini in the fridge that needed to be used and added the perfect amount of green to the plate!

Jason decided to break out the molecular gastronomy kit to use up some leftover coconut milk I had in the fridge and create a delicious and beautiful dessert with blackberries and a little hand done whipped cream!

Stir Fried Red Rice with Sliced Sirloin Steak and Peas

1 cup red rice

2 1/2 cup water

3 Tbsp vegetable oil

2 garlic cloves, minced
9 ounces sirloin steak, thinly sliced
1 large onion, thinly sliced
1 1/2 Tbsp fresh ginger, minced
4 cups thinly sliced swiss chard
1 1/2 cups thawed frozen peas
3 Tbsp soy sauce
white pepper
1/4 cup chopped cilantro
lime wedges

>Rinse and drain the rice.  In a small saucepan, cover the rice with water and bring to a boil. 
>Cover the saucepan and turn heat to low, cooking about 25 minutes, until the rice is tender and water is absorbed. 
>Spread the rice out on a baking sheet and let cool while preparing the rest.

>In a large skillet or pan heat 1 Tbsp oil over medium high heat. 
>Add the garlic and cook for just a minute. 
>Add the sirloin, season with salt and cook until browned on both sides, about a minute.
>Transfer the meat to a plate

>Heat the remaining 2 Tbsp of oil in the skillet.
>Add onion and ginger and cook over moderate heat, stirring occasionally until onion is softened
>Add greens and stir over high heat until they wilt, about a minute or 2
>Stir in rice and peas, then soy sauce and steak and stir well

>Season with salt and white pepper and transfer to a serving bowl.  Garnish with cilantro and lime wedges.