The Porterhouse is kind of a composite steak coming from the point where the tenderloin and top loin meet. Basically an over-sized T-Bone steak the porterhouse is thicker cut and has much more of the tenderloin relative to the loin portion. If you remove the bone and cut out the two steaks that basically make up this steak you will get a tenderloin steak and a top loin (or New York Strip Steak). So if you are ordering a Porterhouse, I hope you're hungry.
I found this on Cookstr. It is from Sarah Leah Chase's book, Nantucket Open-House Cookbook.
Summer Squash Casserole, adapted from Sarah Leah Chase's recipe.
Ingredients -
1 tablespoons olive oil
5 medium zucchini, sliced ¼ inch thick
1 medium red onions, thinly sliced
Salt and freshly ground pepper to taste
Thyme and Pasley
5 ounces sharp Cheddar cheese, shredded
4 ounces Swiss cheese, sliced ¼ inch thick
Method -
Preheat the oven to 375°F.
Brush a 7-inch round soufflé dish with the oil. Arrange a layer of summer squash slices evenly in the bottom of the casserole. Top with a layer of onion and sprinkle with salt, pepper, and herbs. Dot with Cheddar cheese and Swiss Cheese. Repeat the layers. Finish with a layer of cheese. Cover the casserole with aluminum foil.
Bake for 35 minutes. Remove the foil and continue to bake until the squash is tender and the cheese is bubbly and browned, about 25 minutes. Let stand 5 minutes before serving.
And I made a new appetizer recipe. Balsamic Glazed Mortadella Bites, which I found on Italian Food Forever. I have always liked Mortadella. This is a super easy appetizer.
Ingredients -
1 1/2 Tbsp Olive Oil
1/3 Pound Mortadella Salami, Rind Removed & Cut Into 1 1/2 Inch Cubes
2 Tbsp Balsamic Vinegar
Method -
Heat the olive oil in a large skillet over medium high heat until smoking. Add the mortadella cubes, and cook, tossing the cubes often, until they are lightly browned on all sides. Add the balsamic vinegar and toss to coat. Cook for another minute or two until the vinegar thickens and coats the meat. Serve immediately.
