Dinner for Two

Best Steak

Marinade Ever

1/3 C. soy sauce

½ C. olive oil

1/3 C. lemon juice

¼ C. Worcestershire sauce

1 ½ Tbsp. garlic powder

3 Tbsp. dried basil

1 ½ Tbsp. dried parsley

1 tsp. pepper

Mix all ingredients in a bowl. Add preferred cut of steak and cover with plastic wrap. Let it sit overnight in the fridge or for at least a few hours before grilling or sautéing.

 

Scalloped potatoes

3 Tbsp. butter

1 small white or yellow onion, diced

2 tsp. minced garlic

3 Tbsp. flour

1 C. chicken or vegetable stock

2 C. milk (I like whole milk for a creamier sauce)

1 tsp. salt

½ tsp. pepper

1 tsp. dried thyme

4 lbs. Yukon Gold potatoes, peeled and thinly sliced

1 ½ C. freshly-grated sharp cheddar cheese, divided

½ C. freshly-grated Parmesan cheese

Preheat oven to 400 degrees F. In a large heavy-bottom pot melt butter over medium heat. Add onion and sauté until soft and translucent. Add garlic and sauté an additional 1 minute. Stir in flour and sauté for another 3-5 minutes (this helps the sauce thicken up later). Pour in stock and whisk until combined. Add milk, salt, pepper, and thyme. Bring the sauce to simmer a few more minutes until it begins to thicken, then remove from heat and set aside.

In a glass baking pan, spread half of the sliced potatoes in an even layer on the bottom. Top evenly with half of the cream sauce, then sprinkle evenly with 1 cup of shredded cheddar cheese and all of the parmesan cheese. Top evenly with the remaining sliced potatoes, the remaining half of the cream sauce, and the remaining ½ cup of cheddar cheese. Be sure not to fill the pan too full, or the sauce may begin to bubble out while baking.

Cover the pan with aluminum foil and bake for 45-50 minutes or until potatoes are cooked through and sauce is bubbly.

 

Roasted Asparagus and Cherry Tomatoes

1 bunch of trimmed asparagus

1 C. grape or cherry tomatoes

2 Tbsp. olive oil

2 tsp. balsamic vinegar

¼ tsp. pepper

1 tsp. garlic salt

1 Tbsp. grated parmesan

Preheat oven to 425 degrees F. Toss all ingredients together. Spread out in a single layer on a baking sheet layered with aluminum foil. Bake for 15 minutes or until asparagus is fork tender. Serve with additional parmesan cheese if desired.

 

Molten Chocolate Cake for Two

½ C. semi-sweet chocolate chips

4 Tbsp. salted butter

1 egg

1 egg yolk

2 Tbsp. sugar

1 Tbsp. flour

Preheat oven to 425 degrees F. Butter and flour two 6 oz. ramekins (a single-serve dish for baking), tapping out the excess flour. Place ramekins on a baking sheet. Melt the chocolate and butter in the microwave (using 10-second intervals and stirring frequently to avoid burning the chocolate) and whisk until smooth. Using a mixer, whisk together the egg, egg yolk, and sugar until the mixture is thickened and pale, about 5-6 minutes. It will also grow in volume. Gently fold the chocolate/butter and flour into the whipped eggs. Pour the batter into the prepared ramekins. Bake 10-12 minutes, or until the sides are firm but the middle is still soft (the cake continues to cook a little bit after it is taken out of the oven). Cool for a few minutes and enjoy!

 

About the Chef

 

Bailey is a home-based caterer who specializes in home-cooked meals made from scratch for your family. Meals are made fresh every Monday through Friday and are available for pick-up or delivery.

 

Follow her Instagram page @scratchkitchen2 or contact her at (956) 324-6550.